Resistant Starch: Physiological effects, health benefits and accurate measurement

Resistant starch (RS) is that component of starch which is resistant to digestion in the human small intestine.
Since being originally described by Englyst in 1982, this topic has attracted major interest from those in academia and industry. Throughout this time, the primary research goals were to understand the mechanisms of how RS exerts its well documented benefits to human health and to accurately determine the RS content within food. This would allow for development of new RS-based functional food ingredients and also provide information on those foods that naturally contain RS with a view to improving the diet of the world’s population. The rapid global increase in such diseases as obesity and type 2 diabetes makes these goals increasingly relevant as time goes on.
This webinar will outline the state of the art in the current understanding of both the analytical methodology and the digestive biology of RS.

Prof. Barry McCleary, CEO and owner of Megazyme will present on:
 “Approaches to the measurement of Resistant Starch”

This presentation will give an overview of Resistant Starch (RS), definition, analytical methodology and limitations, leading to the currently proposed, physiologically relevant procedure, improving on earlier methods.

RS is that portion of starch not broken down by human enzymes in the small intestine. It enters the large intestine where it is partially or wholly fermented. The presence of RS in foods was first recognized by Englyst et al. in 1982, and in 1986, Berry developed an analytical procedure for the measurement of RS that was physiologically based. Several other methods for RS measurement were developed during the European Research Program EURESTA. In developing AOAC Method 2002.02, the aim was to provide a robust and reliable method which reflected in vivo conditions, and which yielded values that were physiologically significant. This method, like most other methods of the time, involved an incubation period with amylalytic enzymes of 16 h, which is now considered to be non-ideal. 

See Prof. McCleary's short resume here
Barry McCleary is founder, owner and CEO of Megazyme, Bray, Ireland. He received his PhD and DScAgr degrees from the University of Sydney, at which he is an Adjunct Professor. He was Research Scientist – Principal Research Scientist in the New South Wales Department of Agriculture from 1976-1988. He is author of over 200 scientific papers/book chapters/patents. His interests span the use and measurement of enzymes and carbohydrates and how they interact in defining quality aspects of plant products. He has led research resulting in the development of numerous analytical procedures, including AOAC methods for -glucan, starch, resistant starch, fructan, lactose, ethanol, dietary fibre and -amylase. McCleary has received several prestigious awards including the “Harvey Wiley Medal” (AOAC International), the Phil Williams Applied Research Medal (AACC International), the Clive Bailey Medal (ICC), the Guthrie Medal (RACI) and the “International Achievement Award” from the University of Sydney, in 2014.

Prof. Bruce R. Hamaker, Ph.D. Professor of Food Science at Purdue University, West Lafayette, Indiana will present on:

‘’Resistant starch, it’s digestive fate, physiological effects and associated health benefits’’

After consumption, starch is either digested in the small intestine or if resistant to digestion goes to the large intestine where it is mostly fermented by the gut microbiota. The manner of how starch is digested has importance to bodily functions, such as glucose homeostasis, activation of the gut-brain axis for appetite control, and its resident time in the stomach controlled by the ileal brake mechanism. This quality aspect of starch relates to both its digestion rate in the small intestine and locationally where it is digested. Further distally, resistant starch is an important component of dietary fiber that feeds some critical gut bacteria related to colon and whole-body health. These will be discussed in the presentation, along with strategies to improve these health quality aspects of starch.
See Prof. Hamaker's short resume here
Bruce R. Hamaker is Distinguished Professor of Food Science at Purdue University, West Lafayette, Indiana. He also holds the Roy L. Whistler Chair and is Director of the Whistler Center of Carbohydrate Research. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue University, and post-doctoral study at the Instituto de Investigacion Nutricional in Lima, Peru. He was in the U.S. Peace Corps in Liberia, West Africa from 1977-1979. He has over 250 refereed publications in food science, human nutrition, biochemistry and broad-spectrum journals, as well as numerous book chapters. He has advised about 70 M.S and Ph.D. students and over 25 post-doctoral scientists. He continues to be active in international research collaborations in Africa, Asia and Latin America; and particularly in development-oriented research and applied programs in West and East Africa.
Who should attend this webinar?

This webinar will be of great interest to any F&B industry professionals either in the product development or analytical sphere, or academics, with activities or interest in the area of human digestion or dietary fiber.

What will you learn about?
By the end of the webinar, participants will gain a clear understanding how starch digestion impacts the human body in a myriad of ways. Particular attention will be given to the effect of resistant starch (RS) ingestion, digestion and fermentation in-vivo.

26 January 2021 | 4:00-5:00 PM CET (Vienna) |  09:00-10:00 AM CST (Indiana)


Free for ICC Members | € 25 for Non-Members

PS: As ICC Member you can join this webinar for free. In case you did not receive your discount code, please contact the ICC Headquarters!