Effect of resistant starch type 5 on gut health through modulating gut microbiota

Resistant starch is a dietary fiber that escapes digestion in the small intestine and undergoes fermentation by gut microbiota in the colon, producing beneficial short-chain fatty acids (SCFAs). Among the types, resistant starch type 5 (RS5) has gained significant attention due to its unique and stable structural and functional properties. RS5 is a self-assembled V-type inclusion complex formed when amylose helices encapsulate guest molecules. This formation occurs through non-covalent interactions after the native starch structure is disrupted, and a guest compound is introduced. This structure provides enhanced resistance to enzymatic digestion, slows fermentation, and facilitates targeted release of bioactive molecules, making it effective in modulating gut health. RS5 promotes the proliferation of beneficial gut microbiota while suppressing pathogenic species, leading to increased SCFA production, mostly butyrate, acetate, and propionate, which maintains intestinal integrity, reduces inflammation, and supports metabolic regulation. RS5 also contributes to preventing and managing chronic diseases such as obesity, type 2 diabetes, and colorectal cancer. While prior research has focused on its preparation methods and physicochemical characteristics, the influence of RS5 on gut microbiota and host health remains inadequately explored. This review summarizes the formation, classification, and structural diversity of RS5 complexes and how these factors influence digestibility and fermentation kinetics. Furthermore, it explores how RS5 modulates the composition and metabolic activity of the gut microbiota, enhancing SCFAs production. By comparing RS5 with other RS types, this review highlights its superior prebiotic potential and supports RS5-based functional food development for improving gut and metabolic health, targeting gut microecology.