Physiological and metabolic properties of a digestion-resistant maltodextrin, classified as type 3 retrograded resistant starch

F.J.P.H. Brouns*, E. Arrigoni, A.M. Langkilde, I. Verkooien, C. Fässler, H. Andersson, B. Kettlitz, M.A. van Nieuwenhoven, H. Philipsson, R. Amadò

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


There is a growing interest in highly fermentable dietary fibers having the potential to reduce risks of disease through the production of short-chain fatty acids (SCFA). Recently a digestion-resistant retrograded maltodextrin (RRM), classified as type 3 resistant starch was developed. Systematic work to determine its molecular and physiological properties was carried out to determine (1) the fraction resistant to digestion in vitro and in vivo, (2) its postconsumption effect on blood glucose in healthy volunteers, and (3) its in vitro fermentation pattern, at different ages, by use of pooled fresh human fecal inoculum. RESULTS: The digestion resistant fraction obtained in vivo from ileostomy patients (59.4%) is similar to that obtained by the AOAC method for measuring retrograded resistant starch (59.7%). The relative glycemic response after consumption of 50 g of RRM was 58.5% compared to glucose set as 100%. When exposed to colonic microbiota, in vitro obtained indigestible fractions behave similarly to those obtained in vivo in ileostomy patients. Fermentation of RRM and production of butyric acid is negligible during the first months of life but develops subsequently during weaning. In adults, RRM fermentation results in a high yield of SCFA, with butyrate representing 21-31 mol % of total SCFA. The high yield of SCFA during colonic fermentation, observed from weaning age on, as well as the potential to help reduce glycemic load may be of benefit to a number of health-related functions in the host. Further study on clear clinical end points is warranted
Original languageEnglish
Pages (from-to)1574-1581
JournalJournal of Agricultural and Food Chemistry
Issue number4
Publication statusPublished - 1 Jan 2007


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