Dietary resistant starch alleviates Escherichia coli-induced bone loss in meat ducks by promoting short-chain fatty acid production and inhibiting Malt1/NF-κB inflammasome activation

Background:Escherichia coli(E.coli)infection in humans and animals usually comes with gut dysbiosis,which is potential culprit to skeletal health,it is still unclear to whether diet interfered gut microbiome changes can be a protective strategy to bone loss development.Here,the effects of resistant starch from raw potato starch(RPS),a type of prebiotic,on E.coli-induced bone loss and gut microbial composition in meat ducks were evaluated.Results:The results showed that dietary 12%RPS treatment improved bone quality,depressed bone resorption,and attenuated the pro-inflammatory reaction in both ileum and bone marrow.Meanwhile,the 12%RPS diet also increased the abundance of Firmicutes in E.coli-treated birds,along with higher production of short-chain fatty acids(SCFAs)especially propionate and butyrate.Whereas addition ofβ-acid,an inhibitor of bacterial SCFAs production,to the drinking water of ducks fed 12%RPS diet significantly decreased SCFAs level in cecum content and eliminated RPS-induced tibial mass improvement.Further,treatment with MI-2 to abrogate mucosa-associated lymphoid tissue lymphoma translocation protein 1(Malt1)activity replicated the protective role of dietary 12%RPS in E.coli-induced bone loss including reduced the inhibition on nuclear factorκB(NF-κB)inflammasome activation,decreased bone resorption,and improved bone quality,which were correlated with comparable and higher regulatory T cells(Treg)frequency in MI-2 and 12%RPS group,respectively.Conclusions:These findings suggested that the diet with 12%RPS could alleviate E.coli-induced bone loss in meat ducks by changing the gut microbial composition and promoting concomitant SCFAs production,and consequently inhibiting Malt1/NF-κB inflammasome activation and Treg cells expansion.

RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.

Effect of Dietary Resistant Starch on Prevention and Treatment of Obesity-related Diseases and Its Possible Mechanisms

Overweight or obesity has become a serious public health problem in the world, scientists are concentrating their efforts on exploring novel ways to treat obesity. Nowadays, the availabilities of bariatric surgery and pharmacotherapy have enhanced obesity treatment, but it should has support from diet, physical exercise and lifestyle modification, especially the functional food. Resistant starch, an indigestible starch, has been studied for years for its beneficial effects on regulating blood glucose level and lipid metabolism. The aim of this review is to summarize the effect of resistant starch on weight loss and the possible mechanisms. According to numerous previous studies it could be concluded that resistant starch can reduce fat accumulation, enhance insulin sensitivity, regulate blood glucose level and lipid metabolism. Recent investigations have focused on the possible associations between resistant starch and incretins as well as gut microbiota. Resistant starch seems to be a promising dietary fiber for the prevention or treatment of obesity and its related diseases.

Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice

With changes in food preferences and life styles,more and more attentions have been focused on healthier food.Nowadays,resistant starch(RS)which can resist digestion in the human intestine has been recognized and accepted.High RS diet shows great benefit for the human health,and breeding high RS rice variety is a great target for realizing dietary intervention.To provide guidance for RS improvement in rice,this review summarized the unique physiochemical properties of RS and the possible approaches,i.e.genetic regulation,for enhancing RS content in rice,and proposed the potential ways to obtain rice variety with high RS content.

Resistant starch: Implications of dietary inclusion on gut health and growth in pigs:a review

Starch from cereal grains,pulse grains,and tubers is a major energy substrate in swine rations constituting up to 55%of the diet.In pigs,starch digestion is initiated by salivary and then pancreaticα-amylase,and has as final step the digestion of disaccharides by the brush-border enzymes in the small intestine that produce monosaccharides(glucose)for absorption.Resistant starch(RS)is the proportion of starch that escapes the enzymatic digestion and absorption in the small intestine.The undigested starch reaches the distal small intestine and hindgut for microbial fermentation,which produces short-chain fatty acids(SCFA)for absorption.SCFA in turn,influence microbial ecology and gut health of pigs.These fermentative metabolites exert their benefits on gut health through promoting growth and proliferation of enterocytes,maintenance of intestinal integrity and thus immunity,and modulation of the microbial community in part by suppressing the growth of pathogenic bacteria while selectively enhancing beneficial microbes.Thus,RS has the potential to confer prebiotic effects and may contribute to the improvement of intestinal health in pigs during the post-weaning period.Despite these benefits to the well-being of pigs,RS has a contradictory effect due to lower energetic efficiency of fermented vs.digested starch absorption products.The varying amount and type of RS interact differently with the digestion process along the gastrointestinal tract affecting its energy efficiency and host physiological responses including feed intake,energy metabolism,and feed efficiency.Results of research indicate that the use of RS as prebiotic may improve gut health and thereby,reduce the incidence of post-weaning diarrhea(PWD)and associated mortality.This review summarizes our current knowledge on the effects of RS on microbial ecology,gut health and growth performance in pigs.

Structural Characteristics of Semen coicis Resistant Starch and Its Effect on the Proliferation of Bifidobacterium bifidum

Semen coicis resistant starch is a type of starch which has undergone retrogradation. In this study,the structural characteristics of Semen coicis native starch,high-amylose maize starch,and heat-moisture treated Semen coicis resistant starch were investigated. The field emission scanning electron microscopy results indicated that compared to Semen coicis native starch and high-amylose maize starch,the surface of heat-moisture treated Semen coicis resistant starch was rough and full of irregular layered strips. The Fourier transform infrared spectroscopy measurements indicated the degree of ordered structure values of Semen coicis native starch,high-amylose maize starch,and heat-moisture treated Semen coicis resistant starch are 1.355,1.372,and 1.410,respectively,and the degree of double helix values is 1.931,1.942,and 2.027,respectively,indicating that the degree of ordered structure and double helix structure of heat-moisture treated Semen coicis resistant starch is both higher than those of Semen coicis native starch and high-amylose maize starch. ^（13） C nuclear magnetic resonance spectroscopy showed that Semen coicis native starch and high-amylose maize starch exhibited A-type crystal structures,while heat-moisture treated Semen coicis resistant starch displayed B-type crystal structures. The relative crystallinity of Semen coicis native starch,high-amylose maize starch,and heat-moisture treated Semen coicis resistant starch is 76.41,85.36,and 87.25,respectively,and the percentages of amorphous region are 5.78,4.72,and 4.39,respectively. Additionally,heat-moisture treated Semen coicis resistant starch could increase the proliferation of Bifidobacterium bifidum more than Semen coicis native starch or high-amylose maize starch. Bifidobacterium bifidum displayed a higher tolerance under simulated gastrointestinal tract conditions such as low p H,bile acid,pepsin,and trypsin in heat-moisture treated Semen coicis resistant starch medium than in Semen coicis native starch or high-amylose maize starch media.

Dietary resistant starch ameliorating lipopolysaccharide-induced inflammation in meat ducks associated with the alteration in gut microbiome and glucagon-like peptide 1 signaling

Background:Consumption of resistant starch(RS)has been associated with various intestinal and systemic health benefits,but knowledge of its effects on intestinal health and inflammatory response in stressed birds is limited.Here,we examined how dietary RS supplementation from 12%raw potato starch(RPS)modulated inflammatory severity induced by lipopolysaccharide(LPS)in meat ducks.Results:LPS administration at 14,16,and 18 d(chronic challenge)decreased body weight(BW)and glucagon-like peptide 1 receptor(GLP-1R)level with higher intestinal permeability and inflammation,evident by higher proinflammatory cytokine levels.Dietary 12%RPS supplementation enhanced Claudin-1 and GLP-1R expression,along with lower levels of inflammatory factors in both ileum and serum.Microbiome analysis showed that RS treatment shifted microbial structure reflected by enriched the proportion of Firmicutes,Bifidobacterium,Ruminococcus,etc.Dietary RS addition also significantly increased the concentrations of propionate and butyrate during chronic LPS challenge.Furthermore,response to acute challenge,the ducks received 2 mg/kg BW LPS at 14 d had higher concentrations of serum endotoxins and inflammatory cytokines,as well as upregulated transcription of toll like receptor 4(TLR4)in ileum when compared to control birds.Analogous to GLP-1 agonist liraglutide,dietary RS addition decreased endotoxins and inflammation cytokines,whereas it upregulated the GLP-1 synthesis related genes expression.Meanwhile,dietary RS supplementation suppressed the acute LPS challenge-induced TLR4 transcription.Conclusions:These data suggest that dietary 12%RPS supplementation could attenuate the LPS-induced inflammation as well as intestinal injury of meat ducks,which might involve in the alteration in gut microbiota,SCFAs production and the signaling pathways of TLR4 and GLP-1/GLP-1R.

Preparation and characterization of resistant starch type 3 from yam and its effect on the gut microbiota

Background:Yam(Dioscorea opposita Thunb.)has been consumed as a food and used in traditional Chinese medicine for thousands of years.Resistant starch(RS)3 is of particular interest because it is heat-resistant,safe and non-toxic,and retains good nutritional benefits;it is therefore used in a wide range of traditional and emerging foods as a heat-stable prebiotic ingredient.In our previous study,we found that yam RS includes strong lipid-lowering and anti-constipation activities.Methods:Yam RS3 was prepared by autoclaving-retrogradation and pullulanase debranching to yield autoclaving-retrogradation yam RS and pullulanase debranching yam RS,respectively.First,the physicochemical properties of both RS3s were analyzed.Second,the structures of the RS3s were characterized by scanning electron microscopy,X-ray powder diffraction,and Fourier transform infrared spectroscopy.Finally,the regulatory effects of the RS3s on the gut microbiota were evaluated using an in vitro fecal fermentation model.Results:The RS content of the RS3s decreased after processing,but was higher in pullulanase debranching yam RS(35.67%)than in autoclaving-retrogradation yam RS(28.71%).Compared with native yam starch,RS3s lost their original granular shapes and instead exhibited irregularly shapes with continuous phases.The crystalline structure of the RS3s was completely altered,with pullulanase debranching yam RS exhibiting B-type patterns.Both RS3s,and especially pullulanase debranching yam RS,promoted a significant increase in short chain fatty acid content after in vitro fermentation(all P<0.05).Moreover,pullulanase debranching yam RS significantly increased the abundance of beneficial bacteria and decreased the abundance of harmful bacteria such as Escherichia and Shigella(all P<0.05).Conclusion:Our findings show that yam RS3s can regulate the composition of the gut microbiota and promote the production of short chain fatty acid,especially butyric acid.Pullulanase debranching was a more effective method for producing functional yam RS3.

Effect of Several Common Processing Methods on Content Changes of Resistant Starch and Main Nutrients in ‘Luotian Chestnut’

Using ＇Luotian chestnut＇ as the raw material, the content changes of resistant starch and main nutrients in the processed fruit were studied after taken common processing of high-temperature steaming of canned food, sand-mixed frying and cooking without shells, with the aim to find out the effects of different processing methods on the content changes of nutrients in chestnuts. The result showed that there were significant differences in the resistant starch contents by different processing methods. After processing, the retention degree of resistant starch was the lowest using the methods of sand-mixed frying, of 42.42%, while the highest was found in canned chestnut products, of 93.16%. Among the main nutrients, adding water and sugar would reduce content of resistant starch, while increasing the protein content would promote the retention of resistant starch retention. The changes in lipid content had no effect or not a single promoting or weakening effects on the content of resistant starch.

Resistant starch formation in rice:Genetic regulation and beyond

Resistant starch(RS),a healthy dietary fiber,is a particular type of starch that has attracted much research attention in recent years.RS has important roles in reducing glycemic index,postprandial blood glucose levels,and serum cholesterol levels,thereby improving and preventing many diseases,such as diabetes,obesity,and cardiovascular disease.The formation of RS is influenced by intrinsic properties of starch(e.g.,starch granule structure,starch crystal structure,and amylose-to-amylopectin ratio)and non-starch components(e.g.,proteins,lipids,and sugars),aswell as storage and processing conditions.Recent studies have revealed that several starch-synthesis-related genes(SSRGs)are crucial for the formation of RS during seed development.Several transcription factors and mRNA splicing factors have been shown to affect the expression or splicing of SSRGs that regulate RS content,suggesting their potential roles in RS formation.This review focuses mainly on recent research progress on the genetic regulation of RS content and discusses the emerging genetic and molecular mechanisms of RS formation in rice.

Application of resistant starch in swine and poultry diets with particular reference to gut health and function

The immediate post-weaning period poses a major challenge on the survival of piglets. Similarly, newly hatched chicks face life threatening challenges due to enteric infections. In the past several years, in-feed antibiotics have been used to reduce these production problems and improve growth. However, in-feed antibiotics have been banned in many jurisdictions and therefore the most effective alternatives to infeed antibiotics must be developed. To date, several studies have been conducted to develop alternatives to antibiotics. One of the potential candidates as alternatives to in-feed antibiotics is resistant starch(RS). Resistance starch is a type of starch that resists enzymatic digestion in the upper parts of the gastrointestinal tract and therefore passes to hindgut where it can be fermented by resident microorganisms. Microbial fermentation of RS in the hindgut results in the production of short chain fatty acids(SCFA). Production of SCFA in turn results in growth and proliferation of colonic and cecal cells, increased expression of genes involved in gut development, and creation of an acidic environment. The acidic environment suppresses the growth of pathogenic microorganisms while selectively promoting the growth of beneficial microbes. Thus, RS has the potential to improve gut health and function by modifying and stabilising gut microbial community and by improving the immunological status of the host. In this review, we discussed the roles of RS in modifying and stabilising gut microbiota, gut health and function, carcass quality, and energy metabolism and growth performance in pigs and poultry.

An increase in corn resistant starch decreases protein fermentation and modulates gut microbiota during in vitro cultivation of pig large intestinal inocula

High-protein diet could cause an increase in protein fermentation in the large intestine, leading to an increased production of potentially detrimental metabolites. We hypothesized that an increase in corn resistant starch content may attenuate the protein fermentation. The aim of this study was to evaluate the effect of resistant starch on protein fermentation by inocula from large intestine of pigs using in vitro cultivation. Fermentation patterns were analyzed during a 24-h incubation of cecal and colonic digesta with varying corn resistant starch contents, using casein protein as sole nitrogen source. The results showed that the concentration of short-chain fatty acids(SCFA) and cumulative gas production were significantly increased(P < 0.05), while ammonia-nitrogen(NH_3-N) and branched-chain fatty acids(BCFA), which indicated protein fermentation, decreased when the corn resistant starch levels increased(P < 0.05). The copies of total bacteria, Bifidobacterium and Lactobacillus were significantly increased with the increased corn resistant starch levels after incubation(P < 0.05). The copies of the Bifidobacterium and Lactobacillus in cecum were significantly higher than those in colon(P < 0.05). We conclude that the addition of corn resistant starch weakens the protein fermentation by influencing microbial population and reducing protein fermentation in the cecum and colon in vitro.

Corn phytochemicals and their health benefits

Whole grain has a wide range of phytochemicals exhibiting health benefits of lowering risk of chronic diseases.As commonly consumed grain product,corn has unique profiles of nutrients and phytochemicals when compared with other whole grains.Corn nutrients and phytochemicals include vitamins(A,B,E,and K),minerals(Mg,P,and K),phenolic acids(ferulic acid,coumaric acid,and syringic acid),carotenoids and flavonoids(anthocyanins),and dietary fiber.More and more scientific evidences have shown that regular consumption of whole grain corn lowers the risk of developing chronic diseases such as cardiovascular disease,type 2 diabetes,and obesity and improves digestive health.Further studies on bioactive compounds of corn related to health are needed.

The Effect of Potato Varieties and Processing Methods on Glycemic Response

In order to identify those potatoes which exert a low glycemic impact after processing, eight early potato varieties and four processing methods were evaluated for their total starch content, amylose content, rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), estimated glycemic index (eGI), glycemic load (eGL) as well as their relationship among each other. While all these profiles were highly dependent on the potato variety and processing methods, all the eight varieties were classified as low GL foods (p ≤ 0.05). A strong positive correlation was observed between eGI and RDS (r = 0.84, 0.79, and 0.74) for retrograded and reheated, baked and microwaved varieties, respectively), whereas a moderate negative correlation was observed between eGI and RS for retrograded and reheated (r = -0.39) and microwaved (-0.37) varieties (p ≤ 0.05). On the basis of these findings, it can be concluded that potato variety, processing methods, and starch characteristics define the eGI and eGL. Furthermore, for the varieties examined, the present study identified RDS as a major starch factor contributing to eGI.

A Review of Rice Starch-Related Genes

Rice is an important food crop grown in more than 100 countries,and is of particular significance for the Asian people.Obtaining rice cultivars characterized by high yield and outstanding quality has always been the desire of rice breeders and scientists.Starch is the principal source of human energy from plant foods.The starch in rice consists of mainly amylose,amylopectin and resistant starch(RS).Amylose and amylopectin are forms of starch that are easily digested in the small intestine,and play an important role in defining the quality of rice.RS is a new form of dietary fiber not easily degraded into glucose in the small intestine which effectively reduces postprandial blood glucose concentration,so it has a significant effect on the nutritional quality of rice.This paper discusses the current gene function research of these three starches in rice,analyzes the effects of some abiotic stress on rice starch content and structure,and explores the relationship between them in order to provide a theoretical reference for the cultivation of new high-quality,high-RS content rice varieties.

Modulation of fasting blood glucose by raw banana powder in alloxan-induced diabetic rats

This study aimed to observe the influence of raw banana powder(RBP)on fasting blood glucose(FBG),blood lipid and other biochemical indicators in type-2 diabetic rats and therefore to provide experimental evidences for developing suitable food from banana powder for diabetic patients.Eight Sprague-Dawley rats were selected randomly as the normal control group(NCG)before the experiment.After establishing type-2 diabetic rat models(11.1-16.7 mmoL/L)by alloxan,32 rats were divided into four groups:the diabetic control group(DCG,n=8),low-dose group(LDG,n=8),middle-dose group(MDG,n=8)and high-dose group(HDG,n=8).The LDG,MDG and HDG rats received gastric perfusion of RBP at the doses of 2 g/kg,4 g/kg and 6 g/kg per day,respectively.After four weeks,oral glucose tolerance test was carried out in each group,and then the FBG level,blood lipid,insulin,short chain fatty acids content,pH value of colon content and other biochemical indicators of rats in each group were determined and compared among the groups.Results showed that the levels of FBG significantly decreased in the LDG(11.97±0.83),MDG(8.95±0.45)and HDG(9.28±1.45),compared with their initial values(13.00±1.25,13.68±0.75 and 13.91±0.80,respectively).The FBG levels in these three groups were obviously lower than that in the DCG.However,there were no dramatic FBG changes in the NCG and DCG(5.77±0.59,14.14±0.72)compared with the initial stage(5.55±0.23,13.93±0.47).The RBP intervention increased insulin-sensitivity index and regulated postprandial blood glucose.Besides,RBP showed the positive effects on symptoms of type 2 diabetic rats,such as the reduction of weight gain and total cholesterol.

Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours

The hydrothermal treatment assisted with microwaves on physicochemical properties and phenolic profiles of purple sweetpotato flour and wheat flour was studied and compared with those of conventional heat treatment.Both treatments significantly decreased the enthalpy change,pasting viscosity and gelling capacity of flours,while increasing particle size,gelatinization temperatures and content of resistant starch.Microwaves induced more severe damages on the starch granule morphology and crystallinity than conventional heat treatment,which could be attributed to the intensive friction and collision produced by electromagnetic waves.The total concentrations of hydroxycinnamic acid derivatives and anthocyanins in purple sweetpotato flour extracted using microwaves at 100℃ were 36%and 68%higher than those in the samples after conventional heat treatment at 100℃,respectively.Electromagnetic waves caused a higher extent of cell damage due to sudden temperature rise during microwave treatment.Overall,microwave treatment has potential to produce novel functionalities and nutritional values of flours and can be applied as an effective approach for other starch-based food products.

Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta

Objectives:This study was to evaluate the feasibility of incorporating dietary fibre,from three distinctive sources-oat bran(OB),whole barley flour,and resistant starch(RS),into regular pasta formulations.Materials and Methods:The effects of these fibre sources on product quality and sensory properties were examined,when added at levels of 5,10,and 15 per cent(w/w,dry basis),respectively.A commercial pasta extruder was used to make spiral-shaped pasta(fusilli)for each formulation,and all samples were dried to be within shelf-stable moisture content[water activity(aw)below 0.4).Quality characteristics including total dietary fibre content,water uptake index,cooking loss,colour,and textural properties were measured for the samples made with optimized formulations.Consumer acceptance of fibre-enriched pasta products was determined using an affective ranking test.Results and Conclusions:The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation,leading to acceptable products with matching characteristics of texture and colour compared to commercial products.Among the three fibre sources,OB offered better characteristics of texture and taste,while RS featured the most desired golden colour.Although all three addition levels resulted in acceptable products,the lower addition level(5 per cent)led to the highest preference from the sensory panel.

Structural,physicochemical,antioxidant and in vitro digestibility properties of banana flours from different banana varieties(Musa spp.)

Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.

Breeding Rice lines for physio-functional food through indica‘Zhaxima’×japonica‘Nanjing 46’haploid technique

Resistant starch(RS)encompasses those forms of starch which are not accessible to human digestive enzymes and are fermented in the colons producing short chain fatty acids.The plant materials containing RS are few in the world.In this contribution,the culture ability of callus from anthers of F1 plants from,landraces,‘Zhaxima’(Oryza sativa var.indica,high-RS rice line with 7.705±0.142,g/100 g)בNanjing 46’(Oryza sativa var.japonica,rice variety with RS content(g/100 g)of 0.200±0.001 crosses were studied for obtaining high RS rice plants.The results showed that when M8 basic induction medium was added with 1.5 mg/L 2,4-D、2 mg/LNAA and 0.3 mg/L KT,the inductivity of callus was high as 32.14%for 21 d after pretreatment at 4°C for 3 d;When MS differentiation basic medium was added with 2 mg/LKT and 3 mg/L ABA,the frequency of regeneration for callus was 50.3%with only a regeneration frequency of 4.55%grown into green seedlings.The RS content in the seeds was between those of the two parents and was partially normally distributed,the highest RS contents of the regenerated plants was as high as 7.66±1.197%.This produced an efficient technology for regenerating stable rice lines with high RS and good eating quality using anthers culture.