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High Amylose and Stearic Acid‐Modified Resistant Starch: Human Post‐Prandial Gut Fermentation and Blood Glucose Response
Author(s) -
Haugabrooks Esther,
Ai Yongfeng,
Jane Jaylin,
Hendrich Suzanne
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.125.8
Subject(s) - stearic acid , resistant starch , starch , food science , digestion (alchemy) , amylose , fermentation , chemistry , crossover study , ingestion , meal , biochemistry , medicine , chromatography , alternative medicine , organic chemistry , pathology , placebo
Stearic acid‐modified digestion‐resistant starch was compared with its parent high amylose starch for physiological effects in healthy humans. In a randomized blinded crossover study after a 10‐h fast, 30 volunteers ate crackers providing 50 g carbohydrate and 10% (control starch, CS), 30% (high amylose, HA) and 50% (stearic acidRS5) digestion resistance as measured by AOAC method 991.43. Blood glucose and fermentation were tested. Participants consumed one cracker type as a test meal once a week over a period of 3 weeks. Blood glucose area under the curve (AUC) was not different between HA and RS5; both produced lesser AUC responses than CS (p < 0.05). Fermentation, assessed by breath hydrogen was greater after ingestion of RS5 than after eating HA or CS (p< 0.05). In vitro digestion of crackers by AOAC method 2000.02 corresponded with the in vivo glucose response to each starch. Overall gastrointestinal symptoms assessed from a questionnaire were minimal and not statistically different between cracker types. This study indicates that further study of health effects of the fermentability of RS5 should be feasible in humans. Research support received from AFRI Proj. no. 2009–65503‐05798.