FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (13): 326-335.doi: 10.7506/spkx1002-6630-20190719-241

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Progress in the Effect of Resistant Starch on Improving Intestinal Function and Glycolipid Metabolism

LI Ying, ZHANG Xin, YANG Jiajie, MA Xiangyang, HOU Juncai, LI Aili   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-07-15 Published:2020-07-29

Abstract: Resistant starch, a new type of high quality dietary fiber, is not digested and absorbed in the small intestine but fermented by the microflora in the large intestine. In recent years, studies have shown that resistant starch is involved in regulating intestinal microfloral balance and promoting the production of short-chain fatty acids, thereby helping improve intestinal permeability and reduce inflammatory responses and consequently promoting host intestinal health to some extent. In addition, resistant starch also plays an important role in stabilizing blood glucose and lipid, improving insulin sensitivity, and regulating the expression of genes related to glucose and lipid metabolism. The present paper gives a summary of recent studies evaluating the effects of resistant starch on intestinal health and glucose and lipid metabolism as well as its underlying mechanism. Further, it discusses future prospects for the application of resistant starch in the prevention and treatment of diabetes, colorectal cancer and other related diseases or dietary intervention.

Key words: resistant starch, gut microflora, short-chain fatty acids, glycolipid metabolism

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