Poster Topical Area: Energy and Macronutrient Metabolism

Location: Hall D

Poster Board Number: 434

P10-034 - Fermentability of Novel Type-4 Resistant Starches in In Vitro System

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: Resistant starches are non-digestible starches that are fermented in the colon by microbiota. These carbohydrates are prebiotic and can be beneficial to consumer health. Many types of resistant starch exist with varying physical properties that may result in differences in fermentability. The objective of this research project was to compare fermentability of four novel resistant starches using an in vitro fermentation system measuring changes in total gas production, pH, and formation of SCFAs.


Methods: Fecal donations were collected from seven healthy volunteers. Four novel resistant starches, modified potato starch (MPS), modified tapioca starch (MTS), and modified maize starches (MMS-1 and MMS-2), were analyzed and compared to polydextrose and short chain fructooligosaccharides (FOS) as controls.


Results: After twenty-four hours of fermentation, MPS and MTS responded similarly in gas production (74 mL; 70.6 mL respectively), pH (5.93; 5.93 respectively), and SCFA production (Acetate: 115; 124, Propionate: 21; 26, Butyrate: 29; 31 μmol/mL respectively). While MMS-1 had similar gas production and individual SCFA production, the pH was significantly higher (6.06). The fermentation of MMS-2 produced the least amount of gas (22 mL), with a higher pH (6.34), and lower acetate production (78.4 μmol/mL).


Conclusions: All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.




Funding Source: This study was funded by Ingredion, Incorporated.

CoAuthors: Justin Carlson, PhD – University of Minnesota; Maria Stewart , PhD – Ingredion Inc.; Joanne Slavin, PhD – University of Minnesota

Jennifer M. Erickson

University of Minnesota
St Paul, Minnesota