Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch

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The resistance starch (RS) denotes starch varieties that remain undigested by human digestive enzymes and subsequently undergo fermentation in the colon, resulting in the production of short-chain fatty acids. Owing to its distinctive physicochemical attributes and functional capabilities, RS has garnered extensive applications within the food industry. In terms of structure and function, RS can be categorized into five distinct types: RS1 through RS5. These types are advantageous in dietary contexts, contributing to improved colonic health, the modulation of microbial communities, the reduction in gallstone formation, the enhancement of mineral absorption, and alterations in fat oxidation potential. From a technical standpoint, RS can be manufactured through an array of physical, enzymatic, and chemical modifications. This paper presents a comprehensive review of the existing literature, summarizing the classification, structural features, raw material origins, preparation methodologies, and functionalities of RS. Furthermore, it offers valuable insights for the continued development and application of RS.