ENERGY VALUE OF RESISTANT STARCH

抗性淀粉的能量值

• 批准号: 7719453
• 负责人: JANINE A HIGGINS
• 金额: $ 0.3万
• 依托单位: UNIVERSITY OF COLORADO DENVER
• 依托单位国家: 美国
• 财政年份: 2008
• 资助国家: 美国
• 起止时间: 2008-04-01 至 2008-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7719453
• 关键词: Calories; Carbohydrates; Cholesterol; Communities; Computer Retrieval of Information on Scientific Projects Database; Consumption; Cross-Over Studies; Diet; Double-Blind Method; Fatty acid glycerol esters; Female; Fermentation; Food; Funding; Future; Gastrointestinal tract structure; Grant; Health Benefit; In Vitro; Ingestion; Institution; Intake; Large Intestine; Metabolism; Outcome Measure; Outcome Study; Placebo Control; Plasma; Randomized; Recruitment Activity; Research; Research Design; Research Personnel; Resistance; Resources; Satiation; Source; Starch; Testing; Triglycerides; United States National Institutes of Health; Volatile Fatty Acids; design; drinking; improved; in vivo; insulin sensitivity; male; response

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Resistant starch (RS) is any starch that is not fully digested and absorbed in the upper digestive tract. RS, therefore, passes to the large bowel where it is a substrate for fermentation to short chain fatty acids (SCFA). RS intake is associated with several changes in metabolism which may confer some health benefits. RS intake seems to decrease postprandial glycemic and insulinemic responses, lower plasma cholesterol and triglyceride concentrations, improve whole body insulin sensitivity, increase satiety, and reduce fat storage. However, studies designed to test these effects using RS diets are confounded by the fact that all of the calories from RS are not absorbed. Although the RS fraction of a starch can be determined in vitro, thereby facilitating calculation of availbale carbohydrate and the energy value of the starch, these values do not necessarily correspond to the in vivo energy value of the starch. Thus, it is necessary to investigate the energy value of RS in vivo. By determining the energy value of RS in vivo, meals and diets for future RS studies can be designed more accurately and the outcome of these studies will be easier to interpret by eliminating a major confounding factor. This study endeavors to test the ideas that: i) resistant starch (RS) is not fully absorbed and digested following ingestion ii) the energy of content of RS is less than the energy value for available carbohydrates A total of 15 subjects, male and female, will be recruited from the community and the UCHSC campus. The study will be a randomized, double blinded, cross-over trial. Each subject will consume three starch drinks of different RS content in random order thereby acting as his/her own control. We wish to compare the effects of RS consumption directly with digestible strach consumption so no control/placebo group will be used. The primary outcome measure is the thermic effect of food in response to each starch which will be used to calculate the total caloric value of each starch.

该子项目是利用该技术的众多研究子项目之一 资源由 NIH/NCRR 资助的中心拨款提供。子项目和 研究者 (PI) 可能已从 NIH 的另一个来源获得主要资金， 因此可以在其他 CRISP 条目中表示。列出的机构是 对于中心来说，它不一定是研究者的机构。 抗性淀粉（RS）是任何在上消化道中未完全消化和吸收的淀粉。 因此，RS 会传递到大肠，在那里它是发酵成短链脂肪酸 (SCFA) 的底物。 RS 的摄入量与新陈代谢的一些变化有关，这可能会给健康带来一些好处。 RS摄入似乎可以降低餐后血糖和胰岛素反应，降低血浆胆固醇和甘油三酯浓度，提高全身胰岛素敏感性，增加饱腹感，并减少脂肪储存。 然而，旨在使用 RS 饮食测试这些效果的研究却因 RS 饮食中的所有热量均未被吸收这一事实而令人困惑。 虽然可以在体外测定淀粉的RS分数，从而有利于计算可用碳水化合物和淀粉的能量值，但这些值不一定对应于淀粉的体内能量值。 因此，有必要研究RS在体内的能量值。 通过确定体内 RS 的能量值，可以更准确地设计未来 RS 研究的膳食和饮食，并且通过消除主要混杂因素，这些研究的结果将更容易解释。 本研究致力于检验以下想法： i) 抗性淀粉 (RS) 摄入后未完全吸收和消化 ii) RS含量的能量小于可用碳水化合物的能量值 将从社区和 UHSC 校园招募总共 15 名男性和女性受试者。 该研究将是一项随机、双盲、交叉试验。 每个受试者将以随机顺序饮用三种不同RS含量的淀粉饮料，从而作为他/她自己的对照。 我们希望直接比较 RS 消耗与可消化秸秆消耗的效果，因此不会使用对照组/安慰剂组。 主要结果指标是食物对每种淀粉的热效应，该热效应将用于计算每种淀粉的总热量。