scholarly journals Two high-amylose maize starches with different amounts of resistant starch vary in their effects on fermentation, tissue and digesta mass accretion, and bacterial populations in the large bowel of pigs

2007 ◽  
Vol 97 (1) ◽  
pp. 134-144 ◽  
Author(s):  
Anthony R. Bird ◽  
Michelle Vuaran ◽  
Ian Brown ◽  
David L. Topping
Keyword(s):  
Large Bowel ◽  
Resistant Starch ◽  
Live Weight ◽  
Distal Region ◽  
Maize Starch ◽  
Bacterial Populations ◽  
Young Pigs ◽  
Waxy Starch ◽  
High Amylose ◽  
The Three Rs

Four groups of young pigs (n6) were fed a diet containing 50 % maize starch as either a highly digestible waxy starch (control; 0 % amylose) or one of three resistant starch (RS) diets, namely a high-amylose maize starch (HAMS; 85 % amylose), this starch subjected to hydrothermal treatment (HTHAMS; 85 % amylose), or a blend of HAMS and HTHAMS included in equal amounts, for 21 d. Food intake and live weight at the end of the study were similar among the four groups. Ileal starch digestibility was lower in pigs fed the three RS diets but was greater for HAMS (88 %) than for HTHAMS (70 %;P < 0·05). Faecal output and large bowel digesta mass, and concentrations and pools of individual and total SCFA were higher (by about two- to threefold; allP < 0·05) and digesta pH lower (by about 1 unit, allP < 0·001) in pigs fed either HAMS or HTHAMS compared to the controls. These differences in biomarkers were seen along the length of the large bowel. Colon length was 0·5–0·9 m longer (19–35 %) in pigs fed the high-RS diets relative to those fed the highly digestible starch diet (P < 0·05). Faecal and proximal colonic lactobacilli and bifidobacteria numbers were higher (by 1 and 3 log units;P < 0·05) in pigs fed the HAMS or HTHAMS diets. Although both high-amylose starches promoted fermentation throughout the large bowel, the data suggest that the effects of HTHAMS may be more pronounced in the distal region compared to those of HAMS.

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 Effect of Native and Acetylated Dietary Resistant Starches on Intestinal Fermentative Capacity of Normal and Stunted Children in Southern India

2019 ◽  
Vol 16 (20) ◽  
pp. 3922 ◽  
Author(s):  
Ramadass Balamurugan ◽  
Srinivasan Pugazhendhi ◽  
Gowri M. Balachander ◽  
Tamilselvan Dharmalingam ◽  
Elissa K Mortimer ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Short Chain Fatty Acids ◽  
Southern India ◽  
Healthy Children ◽  
Maize Starch ◽  
Microbial Function ◽  
Fermentative Capacity ◽  
Fecal Ph ◽  
High Amylose ◽  
Resistant Starches

The health benefits of dietary amylase resistant starch (RS) arise from intestinal microbial fermentation and generation of short chain fatty acids (SCFA). We compared the intestinal fermentative capability of stunted and nonstunted (‘healthy’) children in southern India using two types of RS: high amylose maize starch (HAMS) and acetylated HAMS (HAMSA). Twenty children (10 stunted and 10 healthy) aged 2 to 5 years were fed biscuits containing HAMS (10 g/day) for two weeks followed by a 2-week washout and then HAMSA biscuits (10 g/day) for 2 weeks. Fecal samples were collected at 3-4 day intervals and pH and SCFA analyzed. At entry, stunted children had lower SCFA concentrations compared to healthy children. Both types of RS led to a significant decrease in fecal pH and increase in fecal acetate and propionate in both healthy and stunted children. However, while HAMS increased fecal butyrate in both groups of children, HAMSA increased butyrate in healthy but not stunted children. Furthermore, healthy children showed a significantly greater increase than stunted children in both acetate and butyrate when fed either RS. No adverse effects were reported with either RS. Stunted children have impaired capacity to ferment certain types of RS which has implications for choice of RS in formulations aimed at improving microbial function in stunted children.

scholarly journals Differential effects of dietary whey, casein and soya on colonic DNA damage and large bowel SCFA in rats fed diets low and high in resistant starch

2007 ◽  
Vol 97 (3) ◽  
pp. 535-543 ◽  
Author(s):  
Shusuke Toden ◽  
Anthony R. Bird ◽  
David L. Topping ◽  
Michael A. Conlon
Keyword(s):  
Dna Damage ◽  
Dietary Protein ◽  
Large Bowel ◽  
Resistant Starch ◽  
Soya Protein ◽  
Male Rats ◽  
Dietary Casein ◽  
Mucus Barrier ◽  
Soya Proteins ◽  
High Amylose

Feeding higher levels of dietary animal protein (as casein or red meat) increases colonic DNA damage and thins the colonic mucus barrier in rats. Feeding resistant starch (RS) reverses these changes and increases large bowel SCFA. The present study examined whether high dietary dairy (casein or whey) or plant (soya) proteins had similar adverse effects and whether dietary RS was protective. Adult male rats were fed diets containing 15 or 25 % casein, whey or soya protein with or without 48 % high amylose starch (as a source of RS) for 4 weeks. DNA damage was measured in isolated colonocytes using the comet assay. Higher dietary casein and soya (but not whey) increased colonocyte DNA damage. DNA damage was highest with soya when fed at 15 or 25 % protein without RS. Dietary RS attenuated protein-induced colonocyte DNA damage in all groups but it remained significantly higher in rats fed 25 % soya compared with those fed 15 % protein. Dietary protein level did not affect colonic mucus thickness overall but the barrier was thinner in rats fed high dietary casein. This effect was reversed by feeding RS. Caecal total SCFA and butyrate pools were higher in rats fed RS compared with digestible starch. Caecal and faecal SCFA were unrelated to genetic damage but correlated with mucus thickness. The present data confirm that higher dietary protein affected colonocyte DNA and colonic mucus thickness adversely but that proteins differ in their effects on these indices of colon health. The data show also that these changes were reversed by RS.

Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method

2021 ◽  
pp. 130344
Author(s):  
Wanhe Li ◽  
Zan Zhou ◽  
Songlin Fan ◽  
Xiunan Cai ◽  
Jian Chen ◽  
...  
Keyword(s):  
Mechanical Activation ◽  
Resistant Starch ◽  
Maize Starch ◽  
High Solid ◽  
High Amylose ◽  
Type 3
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