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nmdcat.online June 27, 2026

The phenomenon of “resistant starch” refers to starch and starch degradation products that

A. Are completely hydrolyzed in the mouth by salivary amylase
B. Escape digestion in the small intestine and are fermented in the large intestine
✓
C. Inhibit the action of pancreatic lipase
D. Are covalently bonded to cellulose, making them indigestible

📝 Explanation

Resistant starch is physically inaccessible or structurally resistant to pancreatic amylases. It passes to the colon, where it acts similarly to soluble fiber, being fermented by gut microbiota, producing beneficial short-chain fatty acids.

📖 Additional Information

  • Are completely hydrolyzed in the mouth by salivary amylase
  • Escape digestion in the small intestine and are fermented in the large intestine
  • Inhibit the action of pancreatic lipase
  • Are covalently bonded to cellulose, making them indigestible

Resistant starch is physically inaccessible or structurally resistant to pancreatic amylases. It passes to the colon, where it acts similarly to soluble fiber, being fermented by gut microbiota, producing beneficial short-chain fatty acids.

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