Resistant Starch 5: A Novel Approach to Reducing Postprandial Glycaemia and Lipaemia • Factors that affect the formation of RS5 include temperature, time, stirring speed, size of stirring rod • RS5 can be produced with small quantities of fat/oil added to starchy food 1 WHO (2018). Diabetes. World Health Organisation. Online. Available from: https://www.who.int/news-room/fact-sheets/detail/diabetes [Accessed 27 April 2020]. 2 Saeedi, P. et al., (2019). Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas, 9th edition. Diabetes Research and Clinical Practice. 157; 107843. 3 Lehmann, U. and Robin, F. (2007). Slowly digestible starch - its structure and health implications: a review. Trends in Food Science and Technology. 18; pp. 346 – 355. 4 Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., and Pérez-Álvarez, J. A. (2010). Resistant starch as a functional ingredient: A review. Food Research International. 43; pp. 931 – 942. • In 2016, diabetes caused about 1.6 million deaths, and the global prevalence of diabetes in 2019 was estimated to be 9.3%, projected to rise to 10.2% by 2030. • Cardiovascular diseases (CVDs) are one of the common complications of diabetes which may lead to early death. • Diabetes is a disease that occurs when the blood glucose is too high. It has also been identified as a secondary cause of lipaemia. • Lipaemia is the presence of an abnormally high concentration of fat in the blood. Figure 1. Pictorial illustration showing the formation of RS5 (amylose-lipid complexes). • The nutritional quality of starch depends on how it has been processed and the major physiological effect of starch is the release of glucose, as a source of energy for the body. • Starch can be processed to form a kind of dietary fibre called resistant starch (RS). • RS is the fraction of starch that is not broken down to glucose in the small intestine within 120 minutes of being consumed. It is therefore fermented in the large intestine and serves as a source of fibre. • Types of RS classified based on their physical and chemical characteristics: RS1 - RS5 • Objective: To investigate the formation and digestion process of resistant starch 5 – RS5 (amylose-lipid complexes). Background Introduction Conclusion Method Results References How does the consumption of resistant starch 5 (amylose-lipid complexes) affect the levels of glucose and fat in the blood? A. O. Adewuni*, T. Grassby, M. D. Robertson School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, GU27XH, UK *a.adewuni@surrey.ac.uk Research Question Study 1 •Production and characterisation of RS5* Study 2 •In vitro digestion of RS5 - Simulated gastro- intestinal digestion Study 3 •In vivo study – Human study Figure 2. Percentage complexing index with different ratios of palmitic acid and gelatinised starch. Proposed Impact • To proffer recommendations on the use of RS5 as a functional food ingredient in the management and subsequent treatment of illnesses such as diabetics and lipaemia • To promote healthier nutrition and lifelong health Discussion • Complexing Index (CI) ranged from 41% to 55% for 1:1 to 1:24 ratios of palmitic acid and gelatinised starch. • In reality (oil:starch): 91% 4% ≈1:23 • High percentage complexing index shows high values of RS5 *Note: This poster presents the work I have done so far (study 1 only). No information on study 2 and 3.