Digestibility of resistant starch containing preparations using two in vitro models

Fässler, Caroline; Arrigoni, Eva; Venema, Koen; Hafner, Valeria; Brouns, Fred; Amadò, Renato

doi:10.1007/s00394-006-0618-7

Cited by 38 publications

(48 citation statements)

References 17 publications

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“…22) These values agree with the present data. However, the values are differ greatly among the RS tested (2-3 kcal/g) in the previous reports, 23) and thus further individual experiments using many types of RS will be needed in the future.…”

Section: Discussionsupporting

confidence: 93%

See 1 more Smart Citation

Quantitative Assessment of Effective Energy of Resistant Cornstarch Using 13CO2, H2, and CH4 Breath Tests

Kinoyama

Nitta

Hatase

et al. 2007

JOURNAL OF HEALTH SCIENCE

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We calculated the effective energy of a resistant cornstarch (HB-450) by using 13 CO 2 , H 2 , and CH 4 breath tests to assess HB-450 digestion and fermentation in healthy female subjects. On the basis of the areas under the curves (AUCs) for the concentrations of 13 CO 2 and H 2 following ingestion of 40 g of HB-450, 23.0 ± 6.8 g was digested in the upper digestive tract and 3.6 ± 2.1 g was fermented by intestinal flora. The effective energy of the 40 g dose was thus calculated as 2.5 ± 0.8 kcal/g. These results indicate that 13 CO 2 , H 2 , and CH 4 breath tests are useful for measuring the effective energy of resistant cornstarch.

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Section: Discussionsupporting

confidence: 93%

“…Effective energy of some RS has been calculated by recent studies: 21,22) retrograded maltodextrin (RS3) is reported to be 2.8 kcal/g (in vivo), 21) and high amylose maize (RS2) is 2.7-2.8 kcal/g (in vitro). 22) These values agree with the present data.…”

Section: Discussionmentioning

confidence: 99%

Quantitative Assessment of Effective Energy of Resistant Cornstarch Using 13CO2, H2, and CH4 Breath Tests

Kinoyama

Nitta

Hatase

et al. 2007

JOURNAL OF HEALTH SCIENCE

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“…Prior to the in vitro fermentation experiments both samples were in vitro digested using a batch (ba) [17] and a dynamic (dy) [18] model resulting in the samples, RS3ba, RS3dy, RS2ba, and RS2dy as described and characterized by Fäss-ler et al [15]. Additionally, RS3 in vivo digested (RS3il) as described in [15] was used for the in vitro fermentation experiments.…”

Section: Substratesmentioning

confidence: 99%

“…In the present study, the fermentability of RS containing preparations was investigated using a batch and a dynamic in vitro fermentation model. The aim was to compare (i) two different types of RS and (ii) the effect of different predigestion, i. e., two in vitro and an in vivo [15], on in vitro fermentability.…”

Section: Introductionmentioning

confidence: 99%

In vitro fermentability of differently digested resistant starch preparations

Fässler

Arrigoni²,

Venema³

et al. 2006

Molecular Nutrition Food Res

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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.

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“…In these studies, mostly RS 2, RS 3 and/or food products are used as a sample [20][21][22]. Chemical modification, especially crosslinking has long been to known to inhibit in vitro digestibility of starch [2,[16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Hwang

Kim

et al. 2009

Starch Stärke

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In vitro digestibility of hydroxypropylated and cross-linked waxy and non-waxy rice starches was investigated to find the proper resistant starch (RS) assaying method for chemically modified starches. RS and total dietary fiber (TDF) content of hydroxypropylated and cross-linked waxy and non-waxy rice starches were measured using the approved AOAC RS assay procedure (AOAC method 2002.02) and the AOAC TDF assay procedure (AOAC method 985.29). Hydroxypropylation did not alter the RS content of waxy and non-waxy rice starches (less than 1% of RS). Cross-linking also did not change the RS content of waxy and non-waxy rice starches (less than 1% of RS). It is interesting to note that non-RS content decreased with increasing hydroxypropylation (97-80%) and cross-linking (99-95%) in both waxy and non-waxy rice starches. This indicates that some fraction of RS in hydroxypropylated and crosslinked waxy and non-waxy rice starches cannot be measured using approved AOAC RS and TDF assay procedures. Therefore, the RS and TDF assay procedures performed in this study are not appropriate to determine the RS content of chemically modified starch. Further investigation is needed to develop a method to determine the RS content of chemically modified starch.

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Digestibility of resistant starch containing preparations using two in vitro models

Cited by 38 publications

References 17 publications

Quantitative Assessment of Effective Energy of Resistant Cornstarch Using 13CO2, H2, and CH4 Breath Tests

Quantitative Assessment of Effective Energy of Resistant Cornstarch Using 13CO2, H2, and CH4 Breath Tests

In vitro fermentability of differently digested resistant starch preparations

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

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