Fermentability of resistant starch preparations varies in vitro

M. Stewart; A. Becker; J. Slavin

Fermentability of resistant starch preparations varies in vitro

In: Dietary fibre: new frontiers for food and health

Authors:

M. Stewart

M. Stewart ¹University of Minnesota, FSCN 225, 1334 Eckles Ave, St. Paul MN, USA; jslavin@umn.edu
²University of Hawaii – Manoa, Department of Human Nutrition, Food and Animal Science, 1955 East West Road, AgSci 216, Honolulu, HI, USA

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

A. Becker

A. Becker ¹University of Minnesota, FSCN 225, 1334 Eckles Ave, St. Paul MN, USA; jslavin@umn.edu
³University of California- Berkeley, Department of Nutritional Science and Toxicology, 119 Morgan Hall, Berkeley, CA 94720-3104, USA

Search for other papers by A. Becker in
Current site
Google Scholar
PubMed

, and

J. Slavin

J. Slavin ¹University of Minnesota, FSCN 225, 1334 Eckles Ave, St. Paul MN, USA; jslavin@umn.edu

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

Type:: Chapter

Pages:: 339–349

DOI:: https://doi.org/10.3920/978-90-8686-692-2_024

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

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Resistant starch has been regarded as a butyrogenic substrate based on in vitro and in vivo studies. However, resistant starch preparation and other physical characteristics may affect its fermentability. Using a batch in vitro fermentation system, short-chain fatty acid (SCFA) production of two preparations of resistant starch (Actistar 11700 and Actistar RT75330) were compared to known fermentable fibres: inulin and partially-hydrolysed guar gum (PHGG). Control fermentation flasks containing no added fibre were run to identify SCFAs produced from remaining substrate in the faecal inoculum. Faecal inoculum was created by pooling faecal samples from 3 healthy humans, who had not taken antibiotics within the previous six months, with distilled water and a reducing solution. Samples from the fermentation were removed at 0, 4, 8, 12, and 24 hours for SCFA analysis by GC-FID. ANOVA was used to determine statistical differences among fibres (n=2) within a time point. 11700 produced significantly greater total SCFA concentrations than RT75330 from 4 to 24 hours. RT75330 was not different than control from 8 to 24 hours. 11700 produced total SCFA concentrations similar to inulin and PHGG at 24 hours. Butyrate production followed a similar pattern, with 11700 producing significantly greater concentrations than RT75330 from 8 to 24 hours. RT75330 produced butyrate concentrations similar to control from 4 to 24 hours, while 11700 produced butyrate concentrations greater than inulin, but lower than PHGG at 12 and 24 hours. These data show that fermentability of resistant starch varies with preparation. SCFA production in this study likely varied due to starch granule conformation. Although starch granule conformation was not assessed, RT75330 likely limited bacterial enzyme accessibility while 11700 (retrograded amylose crystallites) allowed for greater accessibility. Thorough evaluation of physiological effects should precede the introduction of new variations of resistant starch, to ensure that the consumer is not misled.

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/9789086866922/BP000024.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	150	60	11
Full Text Views	4	0	0
PDF Views & Downloads	4	0	0

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

Fermentability of resistant starch preparations varies in vitro

Citation Info

Share link with colleague or librarian

Dietary fibre: new frontiers for food and health

Table of Contents

Metrics

Metrics