Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri

Yıl 2015, Cilt: 13 Sayı: 4, 354 - 359, 01.12.2015

Burcu Türker Nazlı Yeyinli Savlak

Öz

Nişasta, diyette önemli bir enerji kaynağıdır. Nişastalar, enzim inkübasyonu sonrasındaki davranışlarına göre hızlı sindirilebilen nişasta, yavaş sindirilebilen nişasta ve dirençli nişasta DN şeklinde sınıflandırılmaktadır. Dirençli nişasta DN1, DN2, DN3 ve DN4 olmak üzere dört alt tipe ayrılmıştır. DN, birçok tanımda diyet lifi olarak sınıflandırılmaktadır. Daha çok nişasta-olmayan polisakkaritler gibi kalın bağırsakta fermente edilen bir polisakkarittir. Bu derlemede, dirençli nişasta tipleri, gıda kaynakları, dirençli nişastanın sağlık üzerine yararları ve gıda uygulamaları irdelenmiştir

Anahtar Kelimeler

Dirençli nişasta, Tip, Kaynak, Yararlı fizyolojik etki, Fonksiyonel özellik

Resistant Starch: Types, Sources, Beneficial Physiological Effects and Functional Properties

Öz

Starch is an important source of dietary energy. It is classified as rapidly digestible starch, slowly digestible starch and resistant starch RS according to the starch behavior after the enzyme incubation. Resistant starch has been classified into four subtypes called RS1, RS2, RS3 and RS4. Resistant starch is now classified in most definitions as dietary fibre. Indeed, being mostly a polysaccharide, it is fermented in large intestines as they are mostly non-starch polysaccharides. In this review, different types of resistant starch, food sources, and beneficial effects of resistant starch on human health and the use of RS in food applications are discussed

Anahtar Kelimeler

Resistant starch, Type, Source, Beneficial physiological effect, Functional property

Kaynakça

• Anonim, 2015.
• ‘http://www2.bayar.edu.tr/
• muhendislik/gida/docs/databank/oligove%20polisak
• karitler.pdf’ Erişim Tarihi: 06.04.2015
• Ratnayake, W.S., Jackson, D.S., 2008. Thermal behavior of resistant starches RS2, RS 3, and RS 4. Journal of Food Science 73(5): 356–366.
• Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A., 2010. Resistant starch as functional ingredient: A review. Food Research International 43: 931–942.
• Englyst, H.N., Wiggins, H.S., Cummings, J.H., Determination of the nonstarch polysaccharides in planty foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 107: 307-318.
• Berry, C.S., 1986. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. Journal of Cereal Science 4: 301-304.
• Jiang, G., Liu, Q., 2002. Characterization of residues from partially hydrolyzed potato and high amylose corn starches by pancreatic α-amylase. Starch/Stärke 54: 527-533.
• Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., 2006. Resistant starch-a review. Comprehensive Reviews in Food Science and Food Safety 5: 1-17.
• Bengmark, S., 2000. Gut and the immune system: Enteral nutrition and immunonutrients. In A.E. Baue, E. Faist, D. Fry eds. SIRS, MODS and MOF - systemic inflammatory response syndrome, multiple organ dysfunction syndrome, multiple organ failure - pathophysiology, prevention and therapy. New York: Springer. pp. 408-424.
• İlkgül, Ö., 2005. Modern tıpta prebiyotikler ve probiyotikler. Ulusal Cerrahi Dergisi 21(1): 47-50.
• Burdurlu, H.S., Karadeniz, F., 2003. Gıdalarda Diyet Lifinin Önemi. Gıda Mühendisliği Dergisi 7(15): 18- 25.
• Dutta, P.K., Tripathi, S., Mehrotra, G.K., Dutta, J., 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry 114: 1173–1182.
• Mermelstein, N.H., 2009. Analyzing for resistant starch. Food Technology 4: 80–84.
• Mikulíková, D., Masár, S., Kraic, J., 2008. Biodiversity of legume health-promoting starch. Starch 60: 426–432.
• Sharma, A., Yadav, B.S., Ritika, 2008. Resistant starch: Physiological roles and food applications. Food Reviews International 24: 193–234.
• Lunn, J., Buttriss, J.L., 2007. Carbohydrates and dietary fibre. Nutrition Bulletin 32: 21–64.
• Charalampopoulos, D., Wang, R., Pandiella, S.S., Webb, C., 2002. Application of cereals and cereal components in functional foods: A review. International Journal of Food Microbiology 79: 131– 141.
• Tharanathan, R.N., 2002. Food-derived carbohydrates: Structural complexity and functional diversity. Critical Reviews in Biotechnology 22(1): 65–84.
• Nugent, A.P., 2005. Health properties of resistant starch. Nutrition Bulletin 30: 27–54.
• Murphy, M.M., Douglass, J.S., Birkett, A., 2008, Resistant starch intakes in the United States. Journal of American Diet Association 108: 67-78.
• Juárez-García, E., Agama-Acevedo, E., Sáyago- Ayerdi, S.G., Rodríguez-Ambriz, S.L., & Bello- Pérez, L.A. 2006. Composition, digestibility and application in breadmaking of banana flour. Plant Food for Human Nutrition 61: 131– 137.
• Wang, J., Tang, X.J., Chen, P.S., Huang, H.H., 2014. Changes in resistant starch from two banana cultivars during postharvest storage. Food Chemistry 156: 319–325.
• Haralampu, S.G., 2000. Resistant starch: A review of the physical properties and biological impact of RS3. Carbohydrate Polymers 41: 285–292.
• Shamai, K., Bianco-Peled, H., Shimoni, E., 2003. Polymorphism of resistant starch type III. Carbohydrate Polymers 54: 363-369.
• Mikulíková, D., Masár, S., Kraic, J., 2008. Biodiversity of legume health-promoting starch. Starch 60: 426-432.
• Öztürk S., 2008. Farklı nişasta kaynaklarından enzime karakterizasyonu. Üniversitesi, Fen Bilimleri Enstitüsü, Ankara. üretimi Tezi. Hacettepe
• Nestel, P.J., Noakes, M., Clifton, P., McIntosh, G., 1996. High amylose starch on bowel function, insulin sensitivity and lipids. FASEB J. 10:1-5.
• Torres-Zapata, A.E., Aparicio-Trápala, M.A., Blé- Castillo, J.L., Corzo-Sosa, C.A., 2012. Glycemic and insulinic response of patients with type 2 diabetes to the consumption of pumpkin soup creole (Cucşrbita pepo L.) enriched with banana starch. Inf. Tecnol. 23: 71–86.
• Fuentes-Zaragoza, E.
• Sánchez-Zapata, E.
• Sendra, E., Sayas, E., 2011. Resistant starch as
• prebiotic: A review. Starch/Stärke 63: 406–415.
• Wong, J.M.W., De Souza, R., Kendall, C.W. C., Emam, A., 2006. Colonic health: Fermentation and short chain fatty acids. J. Clin. Gastroenterol. 40: 235–243.
• Hashimoto, N., Ito, Y., Han, K. H., Shimada, K., Sekikawa, M., Topping, D. L., 2006. Potato pulps lowered the serum cholesterol and triglyceride levels in rats. Journal of Nutritional Science and Vitaminology 52: 445–450.
• Younes, H., Coudray, C., Bellanger, J., Demigné, C., 2001. Effects of two fermentable carbohydrates (inulin and resistant starch) and their combination on calcium and magnesium balance in rats. Br. J. Nutr. 86: 479– 485.
• Scholz-Ahrens, K. E., Ade, P., Marten, B.,Weber, P., 2007. Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure. J. Nutr. 137: 838S–846.
• Raghupathy, P., Ramakrishna, B.S., Oommen, S.P., Ahmed, M.S.,2006. Amylase-resistant starch as adjunct to oral rehydration therapy in childrenwith diarrhea. J. Pediatr. Gastroenterol. Nutr. 42: 362–368.
• Ramakrishna, B.S., Venkataraman, S., Srinivasan, P., Dash, P., 2000. Amylase-resistant starch plus oral rehydration solution for cholera. New Engl. J. Med. 342: 308–313.
• Brown, I.L., 2004. Applications and uses of resistant starch. J. AOAC Int. 87: 727–732.
• Bodinham, C.L., Frost, G.S., Robertson, M.D., 2010. Acute ingestion of resistant starch reduces food intake in healthy adults. Br. J. Nutr. 103: 917– 922.
• Gustaw, W., Kordowska-Wiater, M., Kozioł, J., 2011.The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Technologia Alimentaria 10: 455–466. Polonorum
• Mirzaei, H., Pourjafar, H., Homayouni, A., 2012. Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chem. 132: 1966–1970.
• Ziar, H., Gérard, P., Riazi, A., 2012. Calcium alginate-resistant starch mixed gel improved the survival of Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE-LSAS in yogurt and simulated gastrointestinal conditions. Int. J. Food Sci. Technol. 47: 1421– 1429.
• Zhou, Z., Cao, X., Zhou, J. Y. H., 2013. Effect of resistant starch structure on short-chain fatty acids production by human gut microbiota fermentation in vitro. Starch/Stärke 65(5-6): 509-516.
• Liu, R., Xu, G. 2008. Effects of resistant starch on colonic preneoplastic aberrant crypt foci in rats. Food and Chemical Toxicology 46: 2672–2679.
• Roben, A., Andersen, K., Karberg, M.A., 1997. Acetylation of of or beta-cyclodextrin addition to potato starch: Beneficial effect on glucose metabolism and appetite sensations. American Journal of Clinical Nutrition 66: 304–314.
• Buttriss, J.L., Stokes, C.S., 2008. Dietary fibre and health: An overview. Nutrition Bulletin 33: 186–200.
• Keenan, M.J., Zhou, J., Mccutcheon, K.L., Raggio, A.M., Bateman, H.G., Todd, E., 2006. Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat. Obesity 14: 1523–1534.
• Mikušová, L., Šturdík, E., Mošovská, S., Brindzová, L., Mikulajová, A., 2009. Development of new bakery products with high dietary fibre content and antioxidant activity for obesity prevention. In Proceedings of 4th international dietary fibre conference (p. 185). Vienna, Austria: International association for cereal science and technology (ICC).
• Lopez, H.W., Levrat-Verny, M.A., Coudray, C., Besson, C., Krespine, V., Messager, A., 2001. Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats. Journal of Nutrition 131: 1283–1289.
• Boyacıoğlu, D., Nilüfer, D., 2003. Süt Ürünlerinde Diyet Liflerin İngrediyen Olarak Kullanımı. Süt Ürünlerinde Yeni Eğilimler Sempozyumu, 22–23 Mayıs 2003, İzmir.
• Rahman, S., Bird, A., Regina, A., Li, Z., Ral, J.P., McMaugh, S., Topping, D., Morell, M., 2007. Resistant starch in cereals: Exploiting genetic engineering and genetic variation. J. Cereal Sci. 46: 251-260.
• Ferguson, L.R., Tasman-Jones, C., Englyst, H., Harris, P.J., 2000. Comparative effects of three resistant starch preparations on transit time and short-chain fatty acid production in rats. Nutrition & Cancer 36: 230–237.
• Tharanathan, R.N., Mahadevamma, S., 2003. Grain legumes: A boon to human nutrition. Trends in Food Science & Technology 14: 507–518.
• Prado-Silva L., Azavedo L., 2014. Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine- induced cancer in Wistar rats. Food Research International 62: 609–617.
• Reader, D., Johnson, M.L., Hollander, P., Franz, M., 1997. Response of resistant starch in a food bar vs. two commercially available bars in persons with type II diabetes mellitus. Diabetes 46(1): 254.
• Reader, D., O’connell, B., Johnson, M., Franz, M., 2002. Glysmic and insulinemic response of subjects with type 2 diabetes after consumption of three energy bars. Journal of the American Dietetic Association 102(8): 1139-1142.
• Younes, H., Levrat, M.A., Demige, C., Remesy, C., 1995. Resistant starch is more effective than cholestyramine as a lipid-lowering agent in the rat. Lipids 30: 847–853.
• Augustin, M.A., Sanguansri, P., Htoon, A., 2008. Functional performance of a resistant starch ingredient Innovative Technologies 9: 224–231. a and Emerging
• Akoh, C.C., 1998, Fat replacers. Food Technology 52: 47-53.
• Kahraman, K., Köksel, H., 2006. Enzime dirençli nişasta üretimi ve fonksiyonel özelliklerinin incelenmesi. Hububat Ürünleri Tekn. Kong., 7-8 Eylül, Gaziantep.
• Heydari, S., Mortazavian, A.M., Ehsani, M.R., Mohammadifar, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds. Italian J. Food Sci. 23. 153–163.
• Pereira, K.D., 2007. Resistant starch, the latest generation of energy control and healthy digestion. Amido Resistente, a Última Geração no Controle de Energia e Digestão Saudável 27: 88–92.
• Sakharam, K.P., 2004. Resistant starches as low- carb ingredients ─ current applications and issues. Cereal Foods World 49: 292-294.
• Şeker, İ.T., Gökbulut, İ., Öztürk, S., Özbaş, Ö.Ö., Köksel, H., 2006. Enzime dirençli nişastanın bisküvi üretiminde kullanımı. Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu.
• Baixauli, R., Sanz, T., Salvador, A., Fiszman, S.M., 2008. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. Journal of Cereal Science 47: 502
• Sanz, T., Salvador, A., Fiszman, S.M., 2008. Resistant starch (RS) in battered fried products: Functionality Hydrocolloids 22: 543-549. benefit. Food
• Sözer, N., Dalgıç, A.C., Kaya, A., 2007. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering 81: 476-484.
• Bustos, M.C., Perez, G.T., León, A.E., 2011. Sensory and nutritional attributes of fibre-enriched pasta. LWT – Food Sci. Technol. 44: 1429–1434.
• Bustos, M.C., Pérez, G.T., León, A.E., 2011. Effect of four types of dietary fiber on the technological quality of pasta. Food Sci. Technol. Int. 17: 213– 221.
• Aravind, N., Sissons, M., Fellows, M.J., Blazek, J., Gilbert, E.B., 2013. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics. Food Chem. 136(2): 1100- 11009.
• Gelencsér, T., Gál, V., Hódsági, M., Salgó, A., 2008. Evaluationof quality and digestibility characteristics of resistant starchenriched pasta. Food Bioprocess Technol. 1: 171– 179.
• Sanz-Penella, J.M., Wronkowska, M., Soral- Smietana, M., Collar, C., 2010. Impact of the addition of resistant starch from modified pea starch on dough and bread performance. Eur. Food Res. Technol. 231: 499–508.