Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats

Bioscience of Microbiota, Food and Health

Ayano ITO¹  Kyu-Ho HAN²  Ken-ichiro SHIMADA²  Michihiro FUKUSHIMA²  Tatsuya MORITA¹  Shingo HINO¹ 

[1] Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University, Japan;Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine, Japan

关键词: potato starch;    high-amylose cornstarch;    cecal fermentation;    butyrate;   

DOI  :  10.12938/bmfh.32.149

学科分类：生物科学（综合）

来源: Nihon Bifizusukin Senta / Japan Bifidus Foundation

【 摘 要 】

References(31)This study aimed to examine the mechanism for differential effects of low- (LPPS) and high-phosphorus (HPPS) potato starches and high-amylose cornstarch (HACS) on rat cecal fermentation, the n-butyrate proportion in particular. In ileorectostomized rats, the in vivo resistant starch (RS) contents were determined to be 66% (LPPS), 66% (HPPS) and 36% (HACS), but the carbohydrate/nitrogen (C/N) ratios of the ileal digesta were comparable among the respective starch diets. In intact rats fed diets including similar amounts of RS, the cecal n-butyrate proportions in the LPPS- and HPPS-fed rats were equally higher than in the HACS-fed rats. The cecal starch contents were fivefold greater in the LPPS- and HPPS-fed rats than in the HACS-fed rats. The results suggest that potato starches and HACS are not equivalent n-butyrate producers in the rat cecum and that the slower fermentation rate of potato starches relative to HACS might be responsible for the higher n-butyrate proportion.

【 授权许可】

Unknown