Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes

TOMY J. GUTIÉRREZ; JUSCELINO TOVAR

TRENDS IN FOOD SCIENCE & TECHNOLOGY (REGULAR ED.)

ELSEVIER SCIENCE LONDON

Lugar: Londres; Año: 2021 vol. 109 p. 711 - 724

0924-2244

BackgroundAll starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS.Scope and approachOther starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS.Key findings and conclusionsAll those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.