ENERGY VALUE OF RESISTANT STARCH

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。抗性淀粉(RS)是任何未在上消化道完全消化和吸收的淀粉。因此，RS传递到大肠，在那里它是发酵成短链脂肪酸(SCFA)的底物。RS的摄入与新陈代谢的几个变化有关，这可能会带来一些健康益处。摄入RS似乎可以减少餐后血糖和胰岛素反应，降低血浆胆固醇和甘油三酯浓度，改善全身胰岛素敏感性，增加饱腹感，减少脂肪储存。然而，旨在测试使用RS饮食的这些影响的研究因以下事实而感到困惑：RS中的所有卡路里并没有被吸收。虽然可以在体外测定淀粉的RS分数，从而便于计算可用碳水化合物和淀粉的能量值，但这些值并不一定对应于淀粉的体内能量值。因此，有必要研究RS在体内的能量价值。通过测定体内RS的能量值，可以更准确地设计未来RS研究的膳食和饮食，通过消除一个主要的混杂因素，这些研究的结果将更容易解释。本研究试图验证以下观点：1)抗性淀粉(RS)在摄入后没有被完全吸收和消化；2)抗性淀粉含量的能量小于有效碳水化合物的能量值。共有15名受试者从社区和UCHSC校园招募，男性和女性。这项研究将是一项随机、双盲、交叉试验。每个受试者随机饮用三种不同RS含量的淀粉饮料，作为他/她自己的对照。我们希望比较直接服用RS和可消化的Strach的效果，所以不会使用对照组/安慰剂组。主要的结果衡量标准是食物对每种淀粉的热效应，这将被用来计算每种淀粉的总热值。

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.