scholarly journals The Potential Of Gluten Free Flour Enriched With Resistant Starch Type 3 From Canna Edulis For The Management Profile Of Glucose, Lipids And Short Chain Fatty Acid In Healthy Mice

2018 ◽  
Author(s):  
Mutiara Nugraheni ◽  
Badraningsih Lastariwati ◽  
Sutriyati Purwanti
Keyword(s):  
Fatty Acid ◽  
Resistant Starch ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Gluten Free ◽  
Type 3

scholarly journals Resistant Starch: Metabolic Effects and Potential Health Benefits

2004 ◽  
Vol 87 (3) ◽  
pp. 761-768 ◽  
Author(s):  
Janine A Higgins
Keyword(s):  
Fatty Acid ◽  
Large Bowel ◽  
Resistant Starch ◽  
Acid Production ◽  
Short Chain Fatty Acid ◽  
Health Benefits ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Metabolic Effects ◽  
Fatty Acid Production

Abstract Although there is strong evidence that the amount and type of fat in the diet can have dramatic effects on metabolism, the case for carbohydrate subtypes influencing metabolic parameters is emerging. By definition, resistant starch (RS) is any starch that is not digested in the small intestine but passes to the large bowel. Here, RS is a good substrate for fermentation which gives rise to an increase in short-chain fatty acid production. The differing rates of absorption between RS and digestible starch are thought to denote their differential metabolic responses. RS intake is associated with several changes in metabolism which may confer some health benefits. RS intake seems to decrease postprandial glycemic and insulinemic responses, lower plasma cholesterol and triglyceride concentrations, improve whole body insulin sensitivity, increase satiety, and reduce fat storage. These properties make RS an attractive dietary target for the prevention of diseases associated with dyslipidemia and insulin resistance as well as the development of weight loss diets and dietary therapies for the treatment of Type 2 diabetes and coronary heart disease. This review analyzes the body of literature examining the metabolic effects of RS consumption and discusses possible mechanisms whereby increased short-chain fatty acid production in the bowel could account for some of these effects. The effects of RS in the large bowel per se are the topic of other reviews and are not addressed in this paper.

scholarly journals Faecal short-chain fatty acid pattern in childhood coeliac disease is normalised after more than one year's gluten-free diet

2013 ◽  
Vol 24 (0) ◽  
Author(s):  
Bo Tjellström ◽  
Lotta Högberg ◽  
Lars Stenhammar ◽  
Karin Fälth-Magnusson ◽  
Karl-Erik Magnusson ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Coeliac Disease ◽  
Short Chain Fatty Acid ◽  
Fatty Acid Pattern ◽  
Chain Fatty Acid ◽  
Gluten Free Diet ◽  
Short Chain ◽  
Gluten Free

scholarly journals 80 Effects of miscanthus fiber on nutrient digestibility and fecal metabolites of adult dogs

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 58-58
Author(s):  
Shannon E Finet ◽  
Fei He ◽  
Heather Mangian ◽  
Maria R C de Godoy
Keyword(s):  
Fatty Acid ◽  
Dietary Fiber ◽  
Acid Concentration ◽  
Resistant Starch ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Fatty Acid Concentration ◽  
Tomato Pomace ◽  
Beet Pulp

Abstract Dietary fiber is an important component of pet food that helps to promote colonocyte health by favoring saccharolytic fermentation and short-chain fatty acid production in addition to modulating gut microbiota and aiding laxation. The objective of this study was to evaluate and compare the effects of miscanthus grass fiber, prebiotic fiber blends, and traditional dietary fiber sources on apparent total tract digestibility, fecal metabolites, and gastrointestinal intolerance in adult canines. Animal procedures were approved by the University of Illinois Institutional Animal Care and Use Committee. Twelve female adult beagles were randomly assigned to one of six treatments containing cellulose, beet pulp, miscanthus fiber, or a blend of miscanthus fiber and tomato pomace, miscanthus fiber and resistant starch, or miscanthus fiber and fructooligosaccharide in a replicated 6x6 Latin square design. All treatment diets were formulated to meet or exceed AAFCO nutrient profile (2018). The dogs received each treatment for 21 d, with 17 d of diet adaptation followed by 4 d of total and fresh fecal collection. No difference in fecal score was observed (P < 0.05). Dogs fed the beet pulp diet had the highest organic matter digestibility and total dietary fiber digestibility (P < 0.05) when compared to all other treatments. Crude protein digestibility was significantly higher (P < 0.05) for the cellulose, miscanthus fiber, and miscanthus and resistant starch blend than the beet pulp diet. Fecal total short-chain fatty acid concentration was greatest for beet pulp and lowest for the cellulose treatment (P < 0.05) with the miscanthus fiber and miscanthus fiber blends with resistant starch, fructooligosaccharide, and tomato pomace being intermediate. No difference was observed in fecal total branched-chain fatty acid concentration (P < 0.05). The data suggest that miscanthus fiber is an adequate and functional source of fiber in extruded canine diets, and comparable to the traditional fiber source, cellulose.

scholarly journals POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUM-PATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA (Potential Production of Short Chain Fatty Acid and Lactic Acid from Durum and Canna Starch-Based Spaghettini Through Fermentation by Human Colonic Microflora)

2016 ◽  
Vol 36 (02) ◽  
pp. 189 ◽  
Author(s):  
Stefani Amanda Harmani ◽  
Haryadi Haryadi ◽  
Muhammad Nur Cahyanto ◽  
Yudi Pranoto
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Resistant Starch ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Composite Flour ◽  
Colonic Microflora ◽  
Physiological Benefits

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.Keywords: Canna starch, spaghettini, resistant starch, SCFA, lactic acidABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.Kata kunci: Pati ganyong, spaghettini, resistant starch, SCFA, asam laktat

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