抗性淀粉的性质、制备及其对慢性肾脏病的影响

Properties, Preparations and Effects of Resistant Starch on Chronic Kidney Disease

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。

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.