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Increased Butyrate Production During Long‐Term Fermentation of In Vitro‐ Digested High Amylose Cornstarch Residues with Human Feces
Author(s) -
Li Li,
Jiang Hongxin,
Kim HyunJung,
Yum ManYu,
Campbell Mark R.,
Jane JayLin,
White Pamela J.,
Hendrich Suzanne
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12982
Subject(s) - propionate , feces , butyrate , fermentation , food science , incubation , amylose , chemistry , resistant starch , starch , overweight , zoology , short chain fatty acid , biology , biochemistry , obesity , endocrinology , microbiology and biotechnology
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 ∼2‐fold which stabilized at week 2 and only SRV caused greater propionate concentration (∼30%) 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.