Effects of Resistant Starch Type III Polymorphs on Human Colon Microbiota and Short Chain Fatty Acids in Human Gut Models

Abstract

This study probed the possible effects of type III resistant starch (RS) crystalline polymorphism on RS fermentability by human gut microbiota and the short chain fatty acids production in vitro. Human fecal pH-controlled batch cultures showed RS induces an ecological shift in the colonic microbiota with polymorph B inducing Bifidobacterium spp. and polymorph A inducing Atopobium spp. Interestingly, polymorph B also induced higher butyrate production to levels of 0.79 mM. In addition, human gut simulation demonstrated that polymorph B promotes the growth of bifidobacteria in the proximal part of the colon and double their relative proportion in the microbiota in the distal colon. These findings suggest that RS polymorph B may promote large bowel health. While the findings are limited by study constraints, they do raise the possibility of using different thermal processing to delineate differences in the prebiotic capabilities of RS, especially its butryrogenicity in the human colon.

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

“…It provides prebiotic-type fermentation in the colon and confers many metabolic benefits, such as increasing bile salt turnover and laxation, reducing the risk of gastrointestinal tract cancers, and lowering the postprandial glucose response and blood lipid levels [48,49]. Moreover, it contributes to epithelial cell growth and proliferation by increasing the butyrate concentration via its fermentation by the gut microbiota [50]. There are different types of resistant starch, which have been defined based on their physicochemical properties [51].…”

Nutritional Programming of Probiotics to Promote Health and Well-Being

“…However, it should be noted that these studies are still limited to in vitro models or small scale animal or human trials [16,17,40]. For example, thermally produced resistant starch has been demonstrated to possess a bifidogenic and butyrogenic effect in an in vitro three stage continuous fermentation system inoculated with human feces [42]. Furthermore, this study suggested that resistant starch crystalline polymorphism, resulting from different thermal treatments, could convey different prebiotic effects on the human colon flora.…”

“…Moreover, many in vivo experiments have used germ-free animals dosed with fecal suspensions obtained from human donors, which are considered to be a reliable model for a reconstituted human gut flora. However, data generated from animal models do not necessarily coincide with human or in vitro studies, as has been shown for prebiotic resistant starch type III [42].…”

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

“…Beberapa penelitian yang bersifat invitro diantaranya adalah analisis efek prebiotik dan indeks prebiotik (Roberfroid 2007), aktivitas prebiotik terhadap bakteri patogen (Huebner et al 2007), uji viabilitas bakteri asam laktat (BAL) (Kim et al 2009), ketahanan terhadap asam lambung (Wicheinchot et al 2010), serta analisis asam lemak rantai pendek sebagai hasil fermentasi bakteri probiotik (Lesmes et al 2009). Penelitian in-vivo dilakukan dengan memberikan pakan prebiotik pada tikus percobaan yang dilanjutkan dengan analisis jumlah koloni bakteri probiotik pada feses tikus (Nuraida et al 2008;Arief et al 2010).…”

“…RS memiliki kelebihan sebagai prebiotik jika dibandingkan dengan FOS dan inulin, yaitu mampu mengikat dan mempertahankan kadar air dalam feses, sehingga tidak menyebabkan sembelit dan flatulensi jika dikonsumsi dalam jumlah besar (Ozturk et al 2011;Vatanasuchart et al 2012). Selain itu, RS digolongkan sebagai sumber serat tidak larut dan mampu menurunkan kolesterol dan indeks glikemik (Okoniewska & Witwer 2007), mencegah terjadinya kanker kolon melalui pembentukan asam lemak rantai pendek (Hovhannisyan et al 2009), mereduksi pembentukan batu empedu, dan membantu penyerapan mineral (Lesmes et al 2009). FAO (2007 telah merekomendasikan konsumsi RS sebanyak 1520 g setiap hari untuk memperoleh manfaat bagi kesehatan.…”