Butyrylated resistant starches and the influence of cooking on amylolysis in vitro and short chain fatty acids in vivo

B.H. Bajka; D.L. Topping; L. Cobiac; J.M. Clarke

Butyrylated resistant starches and the influence of cooking on amylolysis in vitro and short chain fatty acids in vivo

In: Dietary fibre components and functions

Authors:

B.H. Bajka

B.H. Bajka ¹Preventative Health National Research Flagship, P.O. Box 10041, Adelaide BC, 5000 South Australia, Australia
²Commonwealth Scientific & Industrial Research Organisation, Centre of Human Nutrition, Australia
³Discipline of Physiology, The School of Molecular & Biomedical Science, The University of Adelaide, Australia

Search for other papers by B.H. Bajka in
Current site
Google Scholar
PubMed

D.L. Topping

D.L. Topping ¹Preventative Health National Research Flagship, P.O. Box 10041, Adelaide BC, 5000 South Australia, Australia
²Commonwealth Scientific & Industrial Research Organisation, Centre of Human Nutrition, Australia

Search for other papers by D.L. Topping in
Current site
Google Scholar
PubMed

L. Cobiac

L. Cobiac ¹Preventative Health National Research Flagship, P.O. Box 10041, Adelaide BC, 5000 South Australia, Australia

Search for other papers by L. Cobiac in
Current site
Google Scholar
PubMed

, and

J.M. Clarke

J.M. Clarke ¹Preventative Health National Research Flagship, P.O. Box 10041, Adelaide BC, 5000 South Australia, Australia
²Commonwealth Scientific & Industrial Research Organisation, Centre of Human Nutrition, Australia

Search for other papers by J.M. Clarke in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 171–185

DOI:: https://doi.org/10.3920/978-90-8686-622-9_012

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Short chain fatty acids (SCFA), produced by the large bowel fermentation of undigested carbohydrates, particularly resistant starch (RS), are believed to play a major role in maintaining optimal visceral function. Of the major SCFA, butyrate is thought to be particularly important in this regard and its targeted delivery has clinical potential. Delivery has been with acylated starches which resist small intestinal digestion but release the esterified SCFA in the large bowel when attacked by the microflora. Of the factors which could influence the effectiveness of butyrylated starch to deliver SCFA, the degree of acylation and the conditions of manufacture are important. Cooking of the finished product is also of potential significance. Groups of rats were fed 1 of 6 diets: 10% uncooked or cooked high amylose maize starch (HAMS); uncooked or cooked butyrylated HAMS (HAMSB); or, uncooked or cooked butyrylated standard (low amylose) maize starch (SMSB). Total large bowel SCFA (data not reported in manuscript) were unaffected by starch type or cooking. However, caecal butyrate pools were significantly higher in rats fed cooked or uncooked HAMSB or SMSB than in those fed cooked or uncooked HAMS. Portal venous butyrate concentrations were also higher in rats fed the cooked and uncooked butyrylated starches than in those fed HAMS. These data suggest that cooked and uncooked butyrylated starches are less susceptible to amylolysis in vivo than HAMS, especially after cooking and deliver more butyrate to the large bowel of rats than HAMS. It is suggested also that the production of butyrylated starches at room temperature using raw starch and the aqueous method is the simplest and most cost effective means of large-scale production.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086866229/BP000012.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Dietary fibre components and functions

E-Book ISBN:: 9789086866229

Publisher:: Wageningen Academic

Print Publication Date:: 24 Oct 2007

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	116	51	23
Full Text Views	3	1	0
PDF Views & Downloads	5	2	1

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Butyrylated resistant starches and the influence of cooking on amylolysis in vitro and short chain fatty acids in vivo

Citation Info

Share link with colleague or librarian

Dietary fibre components and functions

Table of Contents

Metrics

Metrics