Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues with Human Feces.
J Food Sci
; 80(9): M1997-2004, 2015 Sep.
Article
em En
| MEDLINE
| ID: mdl-26256258
ABSTRACT
An in vitro semi-continuous long-term (3 wk) anaerobic incubation system simulating lower gut fermentation was used to determine variability in gut microbial metabolism between 4 predigested high amylose-resistant starch residues (SR) SRV, SRVI, SRVII, and SRGEMS in human fecal samples. Subjects participated twice, 5 mo apart 30 in Phase I (15 lean, 9 overweight and 6 obese), 29 in Phase II (15 lean, 9 overweight, 5 obese); 13 of 15 lean subjects participated in both phases. Of the 4 SRs, SRV displayed the highest gelatinization temperature, peak temperature, enthalpy changes, and the least digestibility compared with the other SRs. In both phases, compared with blank controls, all SRs increased butyrate â¼2-fold which stabilized at week 2 and only SRV caused greater propionate concentration (â¼30%) after 3 wk which might have been partly mediated by its lesser digestibility. Fecal samples from lean and overweight/obese subjects incubated with SRs showed similar short-chain fatty acid production across both time points, which suggests that resistant starch may benefit individuals across BMIs.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Carboidratos da Dieta
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Zea mays
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Ácido Butírico
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Fezes
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Fermentação
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Amilose
Limite:
Adult
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Humans
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Male
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Estados Unidos