| 抗性淀粉的性质、制备及其对慢性肾脏病的影响 |
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| 引用本文： | 管骁,夏吉安,张妤,张苏华,宦红娣,任菲,孙宇,郝麒麟,闫雅非,张丽琍,孙注,余治权. 抗性淀粉的性质、制备及其对慢性肾脏病的影响[J]. 食品与生物技术学报, 2024, 43(1): 1-12 |
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| 作者姓名： | 管骁 夏吉安 张妤 张苏华 宦红娣 任菲 孙宇 郝麒麟 闫雅非 张丽琍 孙注 余治权 |
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| 作者单位： | 上海理工大学 健康科学与工程学院;上海理工大学 国家粮食产业（城市粮油保障）技术创新中心;上海健康医学院附属嘉定区中心医院 肾脏科;中国人民解放军海军第905医院;天津科技大学 食品营养与安全国家重点实验室;哈尔滨学院 食品工程学院;内蒙古三主粮天然燕麦产业股份有限公司;安徽燕之坊食品有限公司;内蒙古燕谷坊生态农业科技（集团）股份有限公司 |
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| 基金项目： | 上海市科技兴农重点攻关项目（2021-02-08-00-12-F00780）；上海市优秀学术/技术带头人项目（23XD1430500） |
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| 摘 要： | 抗性淀粉（resistant starch，RS）作为一种新型膳食纤维，与肠道微生物相互作用，可以促进部分有益菌的生长以及产生短链脂肪酸，有益人体健康。作者综述了抗性淀粉的分类、制备、结构特点与理化性质，以及对慢性肾脏病(chronic kidney disease，CKD)的影响，包括其如何通过调节肠道菌群、减少尿毒症毒素与全身性炎症等缓解肾损伤、延缓慢性肾脏病进程。研究结果为开发具有辅助改善慢性肾脏病功能的抗性淀粉类食品提供了一定的理论依据。
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| 关 键 词： | 抗性淀粉；慢性肾脏病；肠道菌群 |
Properties, Preparations and Effects of Resistant Starch on Chronic Kidney Disease |
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| GUAN Xiao,XIA Ji-an,ZHANG Yu,ZHANG Su-hu,HUAN Hong-di,REN Fei,SUN Yu,HAO Qi-lin,YAN Ya-fei,ZHANG Li-li,SUN Zhu,YU Zhi-quan. Properties, Preparations and Effects of Resistant Starch on Chronic Kidney Disease[J]. Journal of Food Science and Biotechnology, 2024, 43(1): 1-12 |
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| Authors: | GUAN Xiao XIA Ji-an ZHANG Yu ZHANG Su-hu HUAN Hong-di REN Fei SUN Yu HAO Qi-lin YAN Ya-fei ZHANG Li-li SUN Zhu YU Zhi-quan |
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| Affiliation: | School of Health Science and Engineering, University of Shanghai for Science and Technology;National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology;Department of Nephrology, Jiading District Central Hospital Affiliated Shanghai University of Medicine & Health Sciences;The 905th Hospital of People''s Liberation Army Navy;State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology;School of Food Engineering, Harbin University;Inner Mongolia Sanzhuliang Natural Oat Industry Co., Ltd;Inner Mongolia Sanzhuliang Natural Oat Industry Co., Ltd.;Anhui Yanzhifang Food Co., Ltd.;Inner Mongolia Yangufang Ecological Agriculture Technology (Group) Co., Ltd. |
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| Abstract: | Resistant starch (RS), as a novel dietary fiber, interacts with the gut microbiota, promoting the growth of some beneficial bacteria and the production of short-chain fatty acids, which is beneficial to human health. This review summarizes the classifications, preparations, structural characteristics, and physicochemical properties of resistant starch, as well as its effects on chronic kidney disease, including how it alleviates kidney damage and delays the progression of chronic kidney disease by regulating the gut microbiota, reducing uremic toxins, and systemic inflammation. The research findings provide a theoretical basis for the development of resistant starch-based foods with potential benefits for improving chronic kidney disease. |
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| Keywords: | resistant starch chronic kidney disease gut microbiota |
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