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      Role of polysaccharides in food, digestion, and health

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          ABSTRACT

          Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.

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          Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides.

          David Topping, Peter M. Clifton (2001)
          Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.
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            The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease.

            David Ludwig (2002)
            The glycemic index was proposed in 1981 as an alternative system for classifying carbohydrate-containing food. Since then, several hundred scientific articles and numerous popular diet books have been published on the topic. However, the clinical significance of the glycemic index remains the subject of debate. The purpose of this review is to examine the physiological effects of the glycemic index and the relevance of these effects in preventing and treating obesity, diabetes, and cardiovascular disease.
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              Composition, molecular structure, and physicochemical properties of tuber and root starches: a review

              Ashley R. Hoover (2001)
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                Author and article information

                Journal
                Journal ID (nlm-ta): Crit Rev Food Sci Nutr
                Journal ID (iso-abbrev): Crit Rev Food Sci Nutr
                Journal ID (archive): BFSN
                Journal ID (publisher-id): bfsn20
                Title: Critical Reviews in Food Science and Nutrition
                Publisher: Taylor & Francis
                ISSN (Print): 1040-8398
                ISSN (Electronic): 1549-7852
                Publication date (Print): 22 January 2017
                Publication date (Electronic): 28 April 2015
                Volume: 57
                Issue: 2
                Pages: 237-253
                Affiliations
                [ a ]Department of Plant Biology and Crop Science, Rothamsted Research , Harpenden, Herts, United Kingdom
                [ b ]King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development , London, United Kingdom
                [ c ]Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
                [ d ]Food Engineering Department, Nutrition Section, Ege University , Izmir, Turkey
                [ e ]Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University , Lund, Sweden
                [ f ]Solve Research and Consultancy AB , Lund, Sweden
                [ g ]Department of Agriculture, Reading University , Whiteknights, Reading, Berkshire, United Kingdom
                Author notes
                CONTACT A. Lovegrove alison.lovegrove@ 123456rothamsted.ac.uk Department of Plant Biology and Crop Science, Rothamsted Research , Harpenden, Herts, United Kingdom

                Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/bfsn

                Article
                Publisher ID: 939263
                DOI: 10.1080/10408398.2014.939263
                PMC ID: 5152545
                PubMed ID: 25921546
                SO-VID: 8f1ff882-47cd-4658-9f70-deb65577fa96
                Copyright © © 2017 The Author(s). Published with license by Taylor & Francis Group, LLC
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.

                History
                Date received : 21 March 2014
                Date revision received : 24 June 2014
                Date accepted : 24 June 2014
                Page count
                Figures: 4, Tables: 1, References: 189, Pages: 17
                Categories
                Subject: Original Article
                Subject: Articles

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: starch,nonstarch polysaccharides,dietary fiber,food processing,health benefits
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: starch, nonstarch polysaccharides, dietary fiber, food processing, health benefits

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