Type of intrinsic resistant starch type 3 determines in vitro fermentation by pooled adult faecal inoculum

Presence of digestible starch impacts in vitro fermentation of resistant starch

“…with an enriched RS fraction) behaved quite similarly to intrinsic RS-3 in terms of fermentation rate, SCFA production and microbiota composition. 14 Previously, something similar was shown for the fermentability of isomalto/malto-polysaccharides (IMMPs), 60 a soluble starch-based dietary fibre, that consist of a long chain of linearly linked α-1,6 glucose residues, connected to a short α-1,4 linked glucose chain. 61,62 In vitro fermentation of these IMMPs, with and without the presence of the α-1,4 linked fraction showed that the microbiota favoured to ferment the α-1,4 linked fraction ( i.e.…”

“…52,53 Data was analysed using R version 4.1.0 and the R packages phyloseq version 1.38.0, 54 microbiome version 1.17.42 55 and microViz version 0.10.1 56 as previously described. 14 Principle component analysis (PCA) and principle coordinate analysis (PCoA) were used to visualise the microbiota variation between substrates after centered-log-ratio (CLR) transformation or Generalised UniFrac distances ( i.e. taking phylogenetic relatedness and relative abundance of taxa into account, with an extra parameter α controlling the weight of abundant lineages 57 ) and Unweighted UniFrac distances ( i.e.…”

“…The culture medium was based on Simulated Ileal Efflux Medium (SIEM) as described by Minekus et al (1999) 29 with minor modifications as reported previously. 14 Especially the carbohydrate component within modified SIEM (mSIEM) was lowered to 0.592 g L −1 . Culture medium containing 11.11 mg mL −1 soluble potato starch (mSIEM + SPS) was prepared as described previously.…”

“… 13 Some of these RS-3 substrates were almost fully (>80%) resistant to digestion, did not change in physico-chemical properties due to digestion 13 and even did not change in morphology due to digestion. 14 Such RS-3 substrates are therefore considered intrinsic RS-3. 14 …”

Influence of Long-Chain Amylopectin on Physicochemical and External Digestion Properties of Glutinous Rice in Zongzi

“…RS is not digested in the small intestine but enters the large intestine for fermentation, it can produce a large amount of short-chain fatty acids (such as butyrate, acetate, etc.) through fermentation by intestinal microorganisms, which is beneficial for human intestinal health [ 32 ]. From the Table 2 data, it was seen that except for IGR-1 and JGR-3, there was not much difference in SDS levels among samples.…”