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Effect of Hydrothermal Treatment of Depigmented Turmeric ( Curcuma longa L.) on Cecal Fermentation in Rats
Author(s) -
Han KyuHo,
Jibiki Takeshi,
Fukushima Michihiro
Publication year - 2020
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201900221
Subject(s) - food science , fermentation , resistant starch , chemistry , starch , digestion (alchemy) , amylase , curcuma , hydrolysis , biochemistry , enzyme , biology , botany , chromatography
Raw depigmented turmeric powder (TP) and hydrothermally treated TP (HT‐TP) contain non‐digestible saccharides with fiber and RS contents of 53.3% and 39.9%, respectively. Starch granules in TP and HT‐TP are observed under a petrographic microscope. The native and partly digested starch granules hydrolyzed by digestive enzymes, are also observed under SEM. In an animal study, cecal total SCFA concentration in rats fed 10% TP diet followed by 10% HT‐TP diet is ( p < 0.05) higher than the control diet, while acetate and n ‐butyrate concentrations in 10% HT‐TP diet are ( p < 0.05) lower than in the 10% TP diet, which is still higher than the control diet. These data indicate that starch in HT‐TP is resistant to gelatinization and/or enzymatic digestion; thus, HT‐TP may be a useful food material conducive for increasing intestinal fermentation.