Title
In vitro fermentability of differently digested resistant starch preparations
Author
Fässler, C.
Arrigoni, E.
Venema, K.
Brouns, F.
Amadò, R.
TNO Kwaliteit van Leven
Publication year
2006
Abstract
The in vitro fermentability of two resistant starch preparations type 2 (RS2) and type 3 (RS3) was investigated using human colonic microbiota. Prior to the fermentation experiments, samples were digested using two in vitro models, a batch (ba) and a dynamic (dy), as well as an in vivo method (il) for RS3. Digestion residues were fermented in vitro using a simple batch model lasting 24 h and a more sophisticated dynamic model enduring 72 h. During batch fermentation, metabolite productions and starch degradation rates were similar for RS2 and RS3 but higher for dy- compared to ba-digested samples. RS3il led to the lowest fermentability. Furthermore, increased butyrate ratios were observed for all preparations. The varying RS preparations behaved similarly in the dynamic fermentation but showed high SDs. Moreover, the fermentability was slow during the first 24 h, indicating that the microbiota needed an adaptation period to ferment RS. Propionate ratios increased at the expense of butyrate with exception for RS2dy showing an increase in acetate only. Differences in fermentability observed between the dynamic model, allowing a closer simulation of the in vivo behavior, and the batch model, recommended for screening purposes, could be due to the varying microbiota used. © 2006 Wiley-VCH Verlag GmbH & Co. KGaA.
Subject
Nutrition
Biomedical Research
Batch in vitro fermentation
Dynamic in vitro fermentation
Resistant starch type 2
Resistant starch type 3
Short chain fatty acids
ammonia
butyric acid derivative
starch
volatile fatty acid
article
bacterium
digestion
feces
fermentation
human
in vitro study
metabolism
microbiology
Ammonia
Bacteria
Butyrates
Digestion
Fatty Acids, Volatile
Feces
Fermentation
Humans
Starch
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DOI
https://doi.org/10.1002/mnfr.200600106
TNO identifier
239639
ISSN
1613-4125
Source
Molecular Nutrition and Food Research, 50 (12), 1220-1228
Document type
article