Evaluation of the prebiotic potential of retrograded starch (resistant starch type 3) obtained by physical modification

• Grant number: 19/23053-9
• Support type: Research Grants - Innovative Research in Small Business - PIPE
• Duration: November 01, 2021 - July 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal researcher: Flávia Villas Boas
• Grantee: Flávia Villas Boas
• Company: Villas Boas & Lopes Pesquisa Experimental Ltda
• CNAE: Fabricação de amidos e féculas de vegetais e de óleos de milho ; Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: São José do Rio Preto
• Associated scholarship(s): 21/12468-3 - Evaluation of the prebiotic potential of retrograde starch (resistant starch type 3) obtained by physical modification, BP.PIPE

Abstract

The demand for healthier foods has grown in recent years, driving the development of ingredients with this characteristic. Retrograded starch is resistant to the action of digestive enzymes, being called type 3 resistant starch (AR3), showing positive effects in the case of diabetes, obesity, cardiovascular diseases and colorectal cancer. Studies have reported that resistant starch can be fermented by bacteria present in the human intestinal microbiota, which is why it can be considered as a potentially prebiotic ingredient. Depending on the type of resistant starch as well as its botanical source, different changes in the intestinal microbiota can be promoted, stimulating the growth of different microorganisms. In this context, the objective of this work is to analyze the prebiotic effect of type 3 resistant starch obtained from physically modified cassava starch, on the viability of probiotic bacteria (Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. Lactis), as well as to evaluate their effects, combined with the probiotic bacteria in the modulation of the intestinal microbiota using the SHIME® model. The proposal aims to understand the prebiotic effects promoted by type 3 resistant starch in the intestinal microbiota, as well as the mechanisms of action involved, taking into account that these are specific to each probiotic strain studied. The resistant starch that will be evaluated consists of ultrasound-modified cassava starch before retrogradation, a clean and environmentally friendly form of energy. With the realization of this project, it is expected to show the beneficial effects of type 3 resistant starch obtained from cassava starch, as well as to find the probiotic strain that presents more promising results when combined with type 3 resistant starch, identifying the main micro- organisms present in the vessels of the cervix and how they can influence human health. The identification and characterization of the prebiotic effects of type 3 resistant starch enables the commercialization of this ingredient to a wide range of food industries, aiming at future operations in the prebiotic market in Brazil, expanding our areas of operation. (AU)