STARCH BIOAVAILABILITY IN AREPAS MADE FROM ORDINARY OR HIGH AMYLOSE CORN - CONCENTRATION AND GASTROINTESTINAL FATE OF RESISTANT STARCH IN RATS

被引:47
作者
GRANFELDT, YE
DREWS, AW
BJORCK, IME
机构
[1] Applied Nutrition/Food Chem. Dept., Chemical Center, University of Lund
关键词
RESISTANT STARCH; RATS; CORN; FERMENTABILITY; STARCH DIGESTIBILITY;
D O I
10.1093/jn/123.10.1676
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The purpose of the present investigation was to study the importance of the amylose/amylopectin ratio for the content and gastrointestinal fate of resistant starch in a realistic composite starchy food. Corn-based breads (arepas) from dent corn (25% amylose) and from high amylose com (70% amylose) were used as test products. Resistant starch concentration was evaluated in vitro and in vivo using rats treated with an antibiotic drug (Nebacitin) to suppress hindgut fermentation. Experiments in rats with intact hindgut microflora allowed determination of resistant starch fermentability. The small intestinal digestibility of starch in dent corn arepas was close to 96% (total starch basis), whereas the starch in high amylose arepas was poorly digested (approximately 68%, total starch basis), as calculated from the fecal recovery of resistant starch in Nebacitin-treated animals. The main resistant starch fraction required solubilization in alkali to render it available to the analytical amylases (nonhydrated fraction). The total amount of resistant starch as well as the nonhydrated starch fraction delivered to the hindgut could be accurately predicted from analysis of starch remnants in an enzymatic gravimetric dietary fiber residue. Resistant starch present in dent corn arepas was fermented approximately 63%, whereas the fermentability of resistant starch from the high amylose product was remarkably low (<11%).
引用
收藏
页码:1676 / 1684
页数:9
相关论文
共 30 条
[1]   CONTRIBUTION OF THE DIGESTIVE-TRACT MICROFLORA TO AMYLOMAIZE STARCH DEGRADATION IN THE RAT [J].
ANDRIEUX, C ;
PACHECO, ED ;
BOUCHET, B ;
GALLANT, D ;
SZYLIT, O .
BRITISH JOURNAL OF NUTRITION, 1992, 67 (03) :489-&
[2]   RAPID ENZYMATIC ASSAY OF INSOLUBLE AND SOLUBLE DIETARY FIBER [J].
ASP, NG ;
JOHANSSON, CG ;
HALLMER, H ;
SILJESTROM, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (03) :476-482
[4]  
BJORCK I, 1986, J CEREAL SCI, V4, P1
[5]  
BJORCK I, 1987, J CEREAL SCI, V6, P159
[6]   A STUDY OF NATIVE AND CHEMICALLY MODIFIED POTATO STARCH .2. DIGESTIBILITY IN THE RAT INTESTINAL-TRACT [J].
BJORCK, I ;
GUNNARSSON, A ;
OSTERGARD, K .
STARCH-STARKE, 1989, 41 (04) :128-134
[7]  
BJORCK I, 1990, CEREAL CHEM, V67, P327
[8]   INVIVO AND INVITRO DIGESTIBILITY OF STARCH IN AUTOCLAVED PEA AND POTATO PRODUCTS [J].
BJORCK, IME ;
SILJESTROM, MA .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1992, 58 (04) :541-553
[9]  
Croon L.-B., 1980, Var Foeda, V32, P425
[10]  
Cummings J. H., 1991, Trends in Food Science & Technology, V2, P99, DOI 10.1016/0924-2244(91)90638-Y