Resistant dextrin (RD)

Resistant dextrin is a soluble dietary fiber and prebiotic produced through the controlled heat and enzymatic treatment of starches, such as corn or wheat. Unlike standard maltodextrins, its unique glycosidic linkages allow it to resist enzymatic hydrolysis in the human small intestine, enabling the majority of the molecule to reach the large intestine intact. Once in the colon, it is fermented by commensal gut microbiota into short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate. These SCFAs act as signaling molecules that trigger the release of metabolic hormones like glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) through the activation of G-protein coupled receptors FFAR2 and FFAR3. Consequently, resistant dextrin plays a significant role in improving glucose homeostasis, enhancing satiety, and reducing visceral adiposity. Clinically, it is extensively investigated for its potential in managing type 2 diabetes, obesity, and metabolic syndrome.

Other names

Indigestible dextrinResistant maltodextrinSoluble corn fiberNutrioseFibersol-2

Resistant dextrin serves as a fermentable substrate for gut microbiota, producing short-chain fatty acids (SCFAs) that activate free fatty acid receptors (FFAR2/GPR43 and FFAR3/GPR41) on enteroendocrine L-cells to stimulate GLP-1 and PYY secretion. It also delays the absorption of dietary sugars in the small intestine and improves insulin signaling pathways in the liver and adipose tissue.