Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review.
@article{Li2023CharacterizationHB,
title={Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review.},
author={Fei Li and Atif Muhmood and Muhammad Akhter and Xiang Gao and Jie Sun and Zubo Du and Yuxi Wei and Ting Zhang and Yunlu Wei},
journal={International journal of biological macromolecules},
year={2023},
pages={
126970
},
url={https://api.semanticscholar.org/CorpusID:262085620}
}5 Citations
A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches
- 2023
Agricultural and Food Sciences
The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of…
Digestive characteristics of Gastrodia elata Blume polysaccharide and related impacts on human gut microbiota in vitro.
- 2024
Medicine, Environmental Science
Gastrodia elata polysaccharide alleviates Parkinson's disease via inhibiting apoptotic and inflammatory signaling pathways and modulating the gut microbiota.
- 2024
Medicine, Environmental Science
The results showed that GEP significantly alleviated the motor dysfunction of PD mice, inhibited the accumulation of α-synuclein, and reduced the loss of dopaminergic neurons in the brain, suggesting that GEP may ameliorate PD by preventing MPTP-induced mitochondrial apoptosis.
107 References
Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
- 2021
Agricultural and Food Sciences
The evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
Enzyme-resistant dextrins from potato starch for potential application in the beverage industry.
- 2017
Agricultural and Food Sciences
Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities.
- 2020
Agricultural and Food Sciences
Enzyme-Resistant Dextrin from Chinese Yam Starch for Potential Application in Beverage Industry: Preparation, Physicochemical Properties and In Vitro Digestion
- 2018
Agricultural and Food Sciences
Preparation conditions, physicochemical properties and in vitro digestibility of enzyme-resistant dextrin from Chinese yam starches, which are native, easily accessible and cheap raw materials in…
Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins
- 2022
Agricultural and Food Sciences
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results…
Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
- 2021
Agricultural and Food Sciences
Holistic review of polysaccharides isolated from pumpkin: Preparation methods, structures and bioactivities.
- 2021
Medicine, Biology
Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review
- 2018
Agricultural and Food Sciences, Materials Science
The past and current achievements of research on structural characterizations of a range of RS prepared from different sources of native starches as a result of a variety of processing conditions are focused on.
Potential anti-obesogenic properties of non-digestible carbohydrates: specific focus on resistant dextrin
- 2015
Agricultural and Food Sciences, Environmental Science
Evidence from mechanistic and intervention studies is provided that certain fermentable NDC, including resistant dextrin, are able to modulate the gut microbiota and may alter metabolic process associated with obesity, including appetite regulation, energy and lipid metabolism and inflammation.
Molecular structure and properties of cassava-based resistant maltodextrins.
- 2021
Agricultural and Food Sciences