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Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats
Author(s) -
Nagata Ryuji,
Taneda Kotomi,
Pelpolage Samanthi Wathsala,
Bochimoto Hiroki,
Fukuma Naoki,
Shimada Kenichiro,
Tani Masayuki,
Han KyuHo,
Fukushima Michihiro
Publication year - 2021
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.202000097
Subject(s) - cecum , chemistry , fermentation , butyrate , triglyceride , calcium , resistant starch , starch , food science , amylose , biochemistry , lipid metabolism , medicine , cholesterol , organic chemistry
Calcium‐fortified potato starch (Ca‐PS) is fed to rats for four weeks, and the effects on cecal fermentation and lipid metabolism are evaluated. The relative abundance of Bifidobacterium pseudolongum in rat cecum is higher in the PS and Ca‐PS groups than in the control group. Cecal acetate content is higher in the Ca‐PS group than in the control, high‐amylose cornstarch (HAS), and PS groups, and is positively correlated with the relative abundance of B. pseudolongum . The relative abundance of the Clostridiaceae family is higher in the PS and Ca‐PS groups than in the control and HAS groups, and is positively correlated with the cecal n ‐butyrate content and the molar proportion of n ‐butyrate in total‐SCFA. Furthermore, the consumption of PS and Ca‐PS reduces the serum and hepatic triglyceride levels and mesenteric adipocyte area in rats. Therefore, Ca‐PS may have beneficial effects that enhance cecal fermentation, especially in terms of cecal acetate production, which further suppresses fat accumulation. This is the first study to report the physiological effects of Ca‐PS.