Extensive inhibition and mechanisms of starch digestion by dietary fiber: A comprehensive review

Abstract The rapid digestion of starch is closely linked to an elevated risk of diet‑related chronic conditions. In recent years, blending starch with other food components has become a common strategy to slow its digestibility. Among various approaches, dietary fiber (DF) has drawn considerable interest owing to its marked inhibitory effects on starch digestion. Although numerous studies have reported these effects, systematic discussions of the underlying mechanisms remain scarce. In this review, we first classified the factors that influence the impact of DF on starch digestion and examined the interrelationships among them. We then systematically dissected the inhibitory mechanisms, which included direct interactions between DF and starch that altered starch physicochemical properties, suppression of digestive enzyme activity, increased viscosity or altered mass transfer, and modulation of gut microbiota and their metabolites. In addition, we surveyed the applications of DF‑mediated regulation of starch digestion in the food industry, where consumer demand and acceptance for such functional products were steadily growing. This review thus offers important insights for the development of slow‑digesting foods.