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

Ryuji NAGATA; Naoya INNAMI; Samanthi PELPOLAGE; Kenichiro SHIMADA; Hiroshi KOAZE; Masayuki TANI; Kyu-Ho HAN; Michihiro FUKUSHIMA

doi:10.3177/jnsv.65.S192

Poster Presentation

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

Ryuji NAGATA, Naoya INNAMI, Samanthi PELPOLAGE, Kenichiro SHIMADA, Hiroshi KOAZE, Masayuki TANI, Kyu-Ho HAN, Michihiro FUKUSHIMA

Author information

Ryuji NAGATA
The United Graduate School of Agricultural Sciences, Iwate University
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Naoya INNAMI
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Samanthi PELPOLAGE
The United Graduate School of Agricultural Sciences, Iwate University
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Kenichiro SHIMADA
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Hiroshi KOAZE
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Masayuki TANI
Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
Kyu-Ho HAN
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
Michihiro FUKUSHIMA
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine

Keywords: immunoglobulin A, toxic metabolite, short-chain fatty acid, pH

JOURNAL FREE ACCESS

2019 Volume 65 Issue Supplement Pages S192-S195

DOI https://doi.org/10.3177/jnsv.65.S192

Details

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.

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