Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats.

Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats.
J Nutr Sci Vitaminol (Tokyo). 2019;65(Supplement):S192-S195
Authors: Nagata R, Innami N, Pelpolage S, Shimada K, Koaze H, Tani M, Han KH, Fukushima M
Abstract
The effects of potato starch, isolated from Snowden (SD) and Kitahime (KH) varieties, on cecal fermatation properties in rats were evaluated. In high-amylose cornstarch (HAS), SD and KH groups, cecal acetate and total short-chain fatty acid concentrations were increased and cecal pH was lowered compared to control (CON) group. Further, cecal immunoglobulin A levels were increased and cecal ammonia-nitrogen, p-cresol, skatole and indole concentrations were lowered in HAS, SD and KH groups compared to the CON group. Therefore, potato starch might possess beneficial intestinal fermentation properties.
PMID: 31619628 [PubMed - in process]

Source: Journal of Nutritional Science and Vitaminology - October 18, 2019 Category: Nutrition Tags: J Nutr Sci Vitaminol (Tokyo) Source Type: research