Advances in resistant starch: mechanisms, applications, and challenges in obesity management and low-fat food development.

Obesity is a major global public health challenge associated with metabolic disorders and chronic diseases. Resistant starch (RS), a type of dietary fiber that resists digestion in the small intestine and undergoes fermentation in the colon, has gained attention for its potential role in obesity management and functional food development. This review explores the intricate relationship between RS and gut microbiota, focusing on its impact on microbial composition, short-chain fatty acid (SCFA) production, and gut barrier integrity. Key mechanisms underlying RS-mediated metabolic regulation, including its influence on appetite control, lipid metabolism, and inflammatory pathways are discussed. The review also highlights the classification of RS types (RS1-RS5), their distinct metabolic effects, and their targeted applications in addressing obesity-related gut dysbiosis. Additionally, the challenges associated with RS incorporation into low-fat functional foods, such as thermal stability and processing compatibility, are critically evaluated. Future research directions emphasize the need for precision dietary interventions utilizing multi-omics approaches to optimize RS efficacy. By bridging current knowledge gaps, this review aims to advance RS-based strategies for obesity prevention and innovative food product development.