Natural sources of health-promoting starch
2006
Mikulikova, D.(Vyskumny ustav rastlinnej vyroby, Piestany (Slovak Republic) | Kraic, J.
Resistant starch (RS) is regarded as component of dietary fibre and prebioticum provided by functional foods. It proved many health-promoting effects, particularly in cardiovascular and oncological diseases prevention. The commercial functional foods contain usually chemically modified resistant starch of type RS4 or RS2 originated from specially created or genetically modified lines with high amylose content. The aim of this study was to screen for the natural resistant starch - type RS3 sources within cereals, pseudocereals, and legumes. The RS3 level was determined after hydrothermal treating of samples by Resistant Starch Assay kit (Megazyme Int., Ireland) based on methode accepted by AACC and AOAC. There were evaluated altogether 248 genotypes of 18 different crops. We have detected significant differences in content of resistant and total starch within crops as well as within their accessions. The highest differences were detected within the amaranth and pea genotypes. Due to waxy nature of some amaranths only in 6 from 25 evaluated genotypes the RS3 was found. Wrinkled peas are homozygous for recessive allele r, which causes a wrinkling of seeds and mutation at the R locus results to elimination of starch branching enzyme SBEIIb activity and decreases amylopectin and total starch content. Wrinkle mutants comprise from more amylose from which resistant starch resulted during retrogradation. The wrinkled peas were detected as the crop with the highest level of RS3. Very suitable natural RS3 sources were also triticale (cultivars Kendo, Pinokio, Presto, Tricolor), rye (Dankowskie Nove, Esprit), wheat (Boka), buckwheat (Pyra), chickpea (Alfa), kidney bean (Fabia, Ultima), pea (Elkan, Gloriosa, Zazrak z Kelvedonu), faba bean (Omar), and lentil (Renka).
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Эту запись предоставил Slovak University of Agriculture in Nitra