Researchers at UC Davis have developed a new glycomics-based approach to uncover the structural features that make certain starches resistant to digestion. Led by experts in carbohydrate analysis, including Distinguished Professor Carlito Lebrilla, the team combined enzymatic digestion assays with advanced liquid chromatography-mass spectrometry (LC-MS) to characterize resistant starch at an unprecedented level of detail. Their findings reveal that starches with longer glucose chains and fewer branch points are more likely to resist digestion in the small intestine, helping explain why some starches reach the colon where they can be fermented by the gut microbiome.
The work highlights how glycomics tools developed at UC Davis can generate new insights into the relationship between food structure, digestibility, and potential health outcomes. Resistant starch has attracted growing interest because it can be fermented by beneficial gut microbes, producing short-chain fatty acids that support intestinal health and other physiological functions. By identifying structural markers associated with digestion resistance, this research provides a foundation for designing and evaluating next-generation food ingredients and products with improved nutritional functionality. The study also demonstrated that many common starch-rich foods have structures associated with low resistant starch content, while whole-grain foods contain more complex polysaccharides that may influence digestion differently. These findings advance efforts to connect food composition, microbiome interactions, and human health through evidence-based food innovation.
