Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

2009 ◽  
Vol 228 (6) ◽  
pp. 1015-1021 ◽  
Author(s):  
Xin-Huai Zhao ◽  
Yang Lin
Keyword(s):  
Citric Acid ◽  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Maize Starch ◽  
High Amylose

scholarly journals Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat

2006 ◽  
Vol 96 (2) ◽  
pp. 276-282 ◽  
Author(s):  
Balázs H. Bajka ◽  
David L. Topping ◽  
Lynne Cobiac ◽  
Julie M. Clarke
Keyword(s):  
Large Bowel ◽  
Resistant Starch ◽  
Effective Means ◽  
Animal Experiments ◽  
Proximal Colon ◽  
Maize Starch ◽  
Rat Growth ◽  
Food Applications ◽  
High Amylose

Large-bowel fermentation of resistant starch produces SCFA that are believed to be important in maintaining visceral function. High-amylose maize starch (HAMS) and acylated starches are sources of resistant starch and are an effective means of increasing colonic SCFA. Cooking increases digestibility of starches but its effects on the capacity of these starches to raise large-bowel SCFA are unknown. We have examined the effects of cooking of HAMS and butyrylated HAMS (HAMSB) on amylolysis in vitro and their capacity to raise caeco-colonic SCFA in rats. The starches were boiled in excess water and microwaved, followed by drying at 100°C. Cooking increased in vitro glucose release for both starches but significantly less from HAMSB. Rat growth rates were unaffected when fed cooked resistant starch. Digesta pH was increased in the caecum and proximal colon of rats fed cooked HAMS. Distal colonic pH was highest in rats fed cooked HAMSB. Factorial analyses (2×2) of caecal SCFA pools showed significant differences between HAMS and HAMSB, and that cooking significantly lowered caecal butyrate pools. Portal venous butyrate concentrations were higher in both HAMSB groups than those fed HAMS. The data suggest that HAMSB is less susceptible to in vitro amylolysis than HAMS following cooking and delivers more butyrate to rat caecum than HAMS. This attribute may be useful in food applications for specific delivery of SCFA to the colon. Preparation of carbohydrates to simulate human food in animal experiments may be important to assess nutritional and physiological effects accurately.

Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Development

2010 ◽  
Vol 58 (13) ◽  
pp. 8043-8047 ◽  
Author(s):  
Hongxin Jiang ◽  
Junyi Lio ◽  
Mike Blanco ◽  
Mark Campbell ◽  
Jay-lin Jane
Keyword(s):  
Resistant Starch ◽  
Maize Starch ◽  
Kernel Development ◽  
High Amylose ◽  
Starch Formation

scholarly journals In Vitro and In Vivo Digestibility of Native Maize Starch Granules Varying in Amylose Contents

2007 ◽  
Vol 90 (6) ◽  
pp. 1628-1634 ◽  
Author(s):  
Tatsuya Morita ◽  
Yusuke Ito ◽  
Ian Lewis Brown ◽  
Ryuichi Ando ◽  
Shuhachi Kiriyama
Keyword(s):  
Surface Area ◽  
Linear Correlation ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Positive Linear Correlation

Abstract Digestibility of maize starch granules with different amylose content (AL-0, 22, 54, 68, 80, or 90) was investigated. Measurement of the in vivo resistant starch (RS) content of the starches was performed using surgically prepared ileorectostomized rats. The rats were fed a purified diet containing one of the starches at 652.5 g/kg diet. The in vivo RS content was determined based on the fecal starch excretion. The dietary fiber (DF) value increased as a function of the amylose content in the starch and showed a positive linear correlation with the gelatinization temperature of the granules. In contrast, the in vitro RS content was likely to depend on both the surface area and amylose contents of the starch granules. The maximum in vitro RS content was obtained with AL-68 (54.4). In vivo RS content showed a significant correlation with the amount of in vitro RS but not in respect to the DF detected. The in vivo RS content of AL-68 (43.4) was higher than that found in AL-90 (37.8). A profound gap was observed for AL-54 between the amount of DF (6.4) and RS (in vitro = 46.6 and in vivo = 40.9) present. The results suggest that both in vitro and in vivo digestibility of maize starch is affected by the amylose content and surface area of the granules. The current evaluation suggests that the physiological occurrence of RS from maize starch might be predictable by reference to the in vitro RS value.

scholarly journals Resistant Starch Is Actively Fermented by Infant Faecal Microbiota and Increases Microbial Diversity

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1345 ◽  
Author(s):  
Geetha Gopalsamy ◽  
Elissa Mortimer ◽  
Paul Greenfield ◽  
Anthony R. Bird ◽  
Graeme P. Young ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Diversity Index ◽  
Microbial Composition ◽  
Healthy Infants ◽  
Faecal Samples ◽  
Fermentation Capacity ◽  
Parallel Control ◽  
High Amylose ◽  
Critical Developmental Period

In adults, fermentation of high amylose maize starch (HAMS), a resistant starch (RS), has a prebiotic effect. Were such a capacity to exist in infants, intake of RS might programme the gut microbiota during a critical developmental period. This study aimed to determine if infant faecal inocula possess the capacity to ferment HAMS or acetylated-HAMS (HAMSA) and characterise associated changes to microbial composition. Faecal samples were collected from 17 healthy infants at two timepoints: Preweaning and within 10 weeks of first solids. Fermentation was assessed using in vitro batch fermentation. Following 24 h incubation, pH, short-chain fatty acid (SCFA) production and microbial composition were compared to parallel control incubations. In preweaning infants, there was a significant decrease at 24 h in pH between control and HAMS incubations and a significant increase in the production of total SCFAs, indicating fermentation. Fermentation of HAMS increased further following commencement of solids. Fermentation of RS with weaning faecal inocula increased Shannon’s diversity index (H) and was associated with increased abundance of Bifidobacterium and Bacteroides. In conclusion, the faecal inocula from infants is capable of RS fermentation, independent of stage of weaning, but introduction of solids increases this fermentation capacity. RS may thus function as a novel infant prebiotic.

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

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