scholarly journals Effects of high-resistant-starch banana flour (RS2) on in vitro fermentation and the small-bowel excretion of energy, nutrients, and sterols: an ileostomy study

2002 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  
Author(s):  
Anna Maria Langkilde ◽  
Martine Champ ◽  
Henrik Andersson
Keyword(s):  
Small Bowel ◽  
Resistant Starch ◽  
In Vitro Fermentation ◽  
Banana Flour

scholarly journals Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 124-131
Author(s):  
D.N. Afifah ◽  
Stephanie ◽  
A. Aulia ◽  
A. Rahadiyanti ◽  
D.M. Kurniawati ◽  
...  
Keyword(s):  
Water Absorption ◽  
Resistant Starch ◽  
Physical Characteristics ◽  
In Vitro Digestibility ◽  
Chemical Characteristics ◽  
Musa Balbisiana ◽  
Musa Paradisiaca ◽  
Banana Flour ◽  
Granular Morphology

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular morphology, water absorption, and swelling ability were evaluated as physical characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as chemical characteristics. Based on SEM, the analysis of granular morphology showed structural modification in both treatments, although Batu banana flour showed greater water absorption and swelling ability, with and without AC + E + AC. However, both samples demonstrated better outcomes, in terms of high levels of starch resistance, low amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E + AC.

scholarly journals Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
YunFei Ge ◽  
WeiHao Wang ◽  
Meng Shen ◽  
ZiYue Kang ◽  
Juan Wang ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Butyric Acid ◽  
Resistant Starch ◽  
Short Chain ◽  
In Vitro Fermentation ◽  
Percentage Content ◽  
Research Results ◽  
Before And After

Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.

In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

2015 ◽  
Vol 6 (8) ◽  
pp. 2464-2474 ◽  
Author(s):  
Dorrain Y. Low ◽  
Barbara A. Williams ◽  
Bruce R. D'Arcy ◽  
Bernadine M. Flanagan ◽  
Michael J. Gidley
Keyword(s):  
Particle Size ◽  
Resistant Starch ◽  
Microbial Fermentation ◽  
In Vitro Fermentation ◽  
Fermentation Kinetics

The presence of resistant starch in chewed banana and vascular fibres in chewed mango, have greater effects on microbial fermentation kinetics than particle size.

scholarly journals Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content

2012 ◽  
Vol 30 (No. 1) ◽  
pp. 9-14 ◽  
Author(s):  
M. Wronkowska ◽  
M. Soral-śmietana
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Negligible Effect ◽  
Wheat Starch ◽  
Potential Influence ◽  
In Vitro Fermentation ◽  
Starch Fraction

The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatical modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The following strains: B. pseudolongum KSI9, B. animalis KS20a1, and B. breve KN14, were chosen. The native starches and their preparations were characterised by their different contents of the RS fraction, which was metabolised during in vitro fermentation for Bifidobacterium growth. The highest decrease in the RS content was observed in the case of native potato and pea starches after 24-h fermentation by Bifidobacterium strains. The RS fraction of the wheat starch preparation was generally a better substrate for the selected bacteria (19–34%) in comparison with the native wheat starch (0–13%). The gelatinisation process of the native starches and their preparations had a negligible effect on the RS fraction utilised as a substrate for stimulating the growth of the Bifidobacterium strains selected.  

scholarly journals Valoración De La Composición Química De Fermentación Y Degradabilidad Ruminal In Vitro De Dietas Con Diferentes Inclusiones De Harina De Banano Y Urea

2016 ◽  
Vol 12 (3) ◽  
pp. 123
Author(s):  
Víctor Godoy Espinoza ◽  
Juan Avellaneda Cevallos
Keyword(s):  
Experimental Unit ◽  
In Vitro Digestibility ◽  
Ruminal Fermentation ◽  
Animal Science ◽  
In Vitro Fermentation ◽  
Critical Thresholds ◽  
Banana Flour ◽  
Mean Differences

The purpose of this study was to evaluate the chemical of in vitro ruminal fermentation of diets with different inclusions of banana flour and urea. The assessment and in vitro fermentation were performed in the laboratory of nutrition and metabolism Rumiologia Faculty of Animal Science. In the first phase the chemical composition is performed in the second stage fermentation in vitro degradability It was a desing completely random was applied, with four diets and four replications; repetition consisted of a bottle or container or in vitro digestibility. Each bottle will be an experimental unit represent a repetition. Data were analyzed using the statistical package procedure Eva DE-A-Dva and mean differences were compared using the Tukey test (p <0.05). The degradability of dry matter (DM) of the diet obtained in this study confirm the disappearance of nutrients as time passes (2, 6, 14, 24, 36, 48, 72 hours) reaching values above 70% digestibility which guarantees the quality of the diet. The pH in the rumen fermentation in vitro obtained in this research on diet with inclusions of banana flour and urea from 0 to 6 and 6 to 72 hours is not dropped to dangerous levels of critical thresholds for celulolisis.

scholarly journals In vivo and in vitro fermentation of resistant starch and lactulose by human colonic microflora

1995 ◽  
Vol 35 (5) ◽  
pp. 590-591
Author(s):  
J. Doré ◽  
M. Durand ◽  
L. d'Agay-Abensour ◽  
P. Pochart ◽  
B. Flourié ◽  
...  
Keyword(s):  
Resistant Starch ◽  
In Vitro Fermentation ◽  
Colonic Microflora

scholarly journals EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Lisa Sangkilen ◽  
Gregoria Sri Suhartati Djarkasi ◽  
Lucia Cecilia Mandey
Keyword(s):  
Experimental Method ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
In Vitro Digestibility ◽  
Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

scholarly journals In vitro Fermentation Reveals Changes in Butyrate Production Dependent on Resistant Starch Source and Microbiome Composition

2021 ◽  
Vol 12 ◽  
Author(s):  
June Teichmann ◽  
Darrell W. Cockburn
Keyword(s):  
Resistant Starch ◽  
Dietary Intervention ◽  
Population Level ◽  
In Vitro Fermentation ◽  
Interindividual Differences ◽  
Microbiome Composition ◽  
Lactate Levels ◽  
Intervention Trials ◽  
Butyrate Production

One of the primary benefits associated with dietary resistant starch (RS) is the production of butyrate by the gut microbiome during fermentation of this fiber in the large intestine. The ability to degrade RS is a relatively rare trait among microbes in the gut, seemingly confined to only a few species, none of which are butyrate producing organisms. Thus, production of butyrate during RS fermentation requires a network of interactions between RS degraders and butyrate producers. This is further complicated by the fact that there are multiple types of RS that differ in their structural properties and impacts on the microbiome. Human dietary intervention trials with RS have shown increases in fecal butyrate levels at the population level but with individual to individual differences. This suggests that interindividual differences in microbiome composition dictate butyrate response, but the factors driving this are still unknown. Furthermore, it is unknown whether a lack of increase in butyrate production upon supplementation with one RS is indicative of a lack of butyrate production with any RS. To shed some light on these issues we have undertaken an in vitro fermentation approach in an attempt to mimic RS fermentation in the colon. Fecal samples from 10 individuals were used as the inoculum for fermentation with 10 different starch sources. Butyrate production was heterogeneous across both fecal inocula and starch source, suggesting that a given microbiome is best suited to produce butyrate only from a subset of RS sources that differs between individuals. Interestingly, neither the total amount of RS degraders nor butyrate producers seemed to be limiting for any individual, rather the membership of these sub-populations was more important. While none of the RS degrading organisms were correlated with butyrate levels, Ruminococcus bromii was strongly positively correlated with many of the most important butyrate producers in the gut, though total butyrate production was strongly influenced by factors such as pH and lactate levels. Together these results suggest that the membership of the RS degrader and butyrate producer communities rather than their abundances determine the RS sources that will increase butyrate levels for a given microbiome.

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