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

于Dietary fibre components and functions

著者：

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

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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

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L. Cobiac

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

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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

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类型:: 章节

Page Range:: 171–185

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

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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.

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Dietary fibre components and functions

ISBN:: 9789086866229

出版社:: Wageningen Academic

印刷出版日期:: 24 Oct 2007

Subjects
- Life Sciences

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

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Dietary fibre components and functions

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