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Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues
Li Li1, Hongxin Jiang1, Hyun-Jung Kim1
1Dept. of Food Science and Human Nutrition, Iowa State Univ, 220 Mackay Hall, Ames, IA, 50011, U.S.A.
Journal of Food Science
|August 11, 2015
Summary
Resistant starch (SR) intake significantly boosts beneficial gut bacteria butyrate production. Different resistant starch types show varied digestibility, with SRV promoting propionate, suggesting benefits across diverse body mass indexes (BMIs).
Area of Science:
- Microbiology
- Nutrition Science
- Gastroenterology
Background:
- Gut microbial metabolism plays a crucial role in host health.
- Resistant starch (SR) is a type of dietary fiber fermented by gut microbiota.
- Understanding variability in SR metabolism is key for personalized nutrition.
Purpose of the Study:
- To investigate the variability in gut microbial metabolism of four resistant starch (SR) residues.
- To compare the effects of different SRs on short-chain fatty acid (SCFA) production in simulated human gut fermentation.
- To assess if body mass index (BMI) influences SR fermentation outcomes.
Main Methods:
- Utilized an in vitro semi-continuous anaerobic incubation system simulating lower gut fermentation over 3 weeks.
- Analyzed four predigested high amylose-resistant starch residues (SRV, SRVI, SRVII, SRGEMS) using human fecal samples from lean and overweight/obese subjects.
- Measured short-chain fatty acid (SCFA) production, including butyrate and propionate, and assessed SR digestibility.
Main Results:
- All tested SRs increased butyrate production approximately twofold compared to controls, stabilizing by week 2.
- SRV exhibited the highest gelatinization temperature and lowest digestibility among the SRs.
- SRV uniquely increased propionate concentration by ~30% after 3 weeks, potentially due to its lower digestibility.
- SCFA production was similar between lean and overweight/obese subjects, irrespective of SR type.
Conclusions:
- Resistant starch fermentation yields consistent butyrate production across different SR types and human BMI categories.
- SRV's lower digestibility may enhance propionate production, a beneficial SCFA.
- Resistant starch consumption appears to offer potential benefits for gut health across a spectrum of BMIs.
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