Type IV resistant starch increases cecum short chain fatty acids level in rats.

Joanna Le Thanh-Blicharz; Jacek Anioła; Przemysław Kowalczewski; Krzysztof Przygoński; Zofia Zaborowska; Grażyna Lewandowicz

doi:10.18388/abp.2014_1931

Joanna Le Thanh-Blicharz Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland.;
Jacek Anioła Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poznań;
Przemysław Kowalczewski Department of Biotechnology and Food Microbiology, Poznań University of Life Science, Poznań, Poland.;
Krzysztof Przygoński Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland.;
Zofia Zaborowska Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland.;
Grażyna Lewandowicz Department of Biotechnology and Food Microbiology, Poznań University of Life Science, Poznań, Poland.;

DOI: https://doi.org/10.18388/abp.2014_1931

Abstract

Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold increase was observed in the case of the production of propionic acid. In contrast, the content of butyric acid increased (12%) only as an effect of consumption of starch PA and even decreased (about 30%) in case of starch A. Both RS4 starches caused an increase of the production of acetic acid by more than 40%. No changes in serum biochemistry, liver cholesterol and organ weights of rats were stated.