抗性淀粉的结构性质与功能关系研究进展

Advances in structural properties and its correlation with physiological functions of resistant starch

抗性淀粉(resistant starch,RS)是一类无法被健康者小肠吸收利用,但可在结肠中被大肠菌群发酵或部分发酵的淀粉。具有维持肠道形态、促进肠道蠕动、增加粪便体积与含水率、抗肿瘤以及调节免疫等生理功能。该文综述了RS的制备方法和形成机制,不同技术手段对RS的结晶性、结构顺序、糖苷键种类、结构构象、结构顺序、表面特性等结构特征的分析,以及这些结构在确定RS的生理特性益生元和降血糖中起的重要作用。目前关于RS的结构表征及其结构生理功能关系的相关性探讨还比较缺乏。因此该文着眼于对抗性淀粉的结构及其功能的相关分析进行探讨,旨在为抗性淀粉结构特性对肠道菌群调节功能的作用提供参考。

Resistant starch(RS)is a type of dietary fiber which cannot be digested or absorbed in healthy small intestine but be partially or entirely fermented by bacteria in the large intestine.It has the functions of maintaining intestinal morphology,promoting intestinal peristalsis,increasing fecal volume and water content,anti-tumor and regulating immunity.This article reviewed the preparation methods and formation mechanisms of RS,and the analysis of the crystallinity,structural order,glycosidic bond type,structural conformation,structural order,surface characteristics,and other structural characteristics of RS by different technical methods.As well as the role of these structures in determining the physiological properties of RS and lowering blood sugar.However,few researches have focused on the correlation between the structural characterization of RS and its structural physiological function.Therefore,this review further discussed the structure and function of RS,in order to provide a reference for the mechanism of RS in the regulation of intestinal flora.