ALBERT

Description: 〈p〉Publication date: January 2020〈/p〉 〈p〉〈b〉Source:〈/b〉 Heliyon, Volume 6, Issue 1〈/p〉 〈p〉Author(s): Gianluca Giuberti, Antonio Gallo〈/p〉 〈div xml:lang="en"〉 〈h5〉Abstract〈/h5〉 〈div〉〈p〉Four different resistant starch (RS) type 3 (RS3; retrograded starch) and a RS type 2 (RS2; native high amylose maize starch) were 〈em〉in vitro〈/em〉 digested and fermented by faecal inoculum. Total and individual short chain fatty acid (SCFA) production and associated kinetic parameters were assessed up to 20 h of 〈em〉in vitro〈/em〉 fermentation. Total SCFA production was different (p 〈 0.05) among RS-rich ingredients, ranging from 7.43 to 8.72 mmol/g dry starch incubated. Differences (p 〈 0.05) were recorded for propionate and butyrate productions. Different (p 〈 0.05) half-time of total SCFA fermentation (T〈sub〉1/2〈/sub〉), maximum rate of production (R〈sub〉max〈/sub〉) and the time of occurrence (T〈sub〉max〈/sub〉) values were measured among RS-rich ingredients, ranging from 3.3 to 5.6 h, from 1.06 to 1.85 mmol/g dry starch incubated per hour and from 2.6 to 4.9 h, respectively. Similar trends were measured considering the fermentative kinetics of individual SCFA. Present preliminary 〈em〉in vitro〈/em〉 findings indicated that quantitative and qualitative production of SCFA, and inherent fermentation kinetics, were influenced by the type of RS. These findings are based on an 〈em〉in vitro〈/em〉 approach, thus requiring 〈em〉in vivo〈/em〉 trials.〈/p〉〈/div〉 〈/div〉