Next Article in Journal
Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application
Next Article in Special Issue
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration
Previous Article in Journal
Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle
Foods 2018, 7(2), 18;

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

Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA
Ingredion Incorporated, 10 Finderne Ave, Bridgewater, NJ 08807, USA
Author to whom correspondence should be addressed.
Received: 14 December 2017 / Revised: 23 January 2018 / Accepted: 26 January 2018 / Published: 1 February 2018
Full-Text   |   PDF [3908 KB, uploaded 1 February 2018]   |  


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 potential prebiotic effects and fermentability of four novel resistant starches using an in vitro fermentation system and measuring changes in total gas production, pH, and formation of SCFAs (short chain fatty acids). 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. 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). All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs. View Full-Text
Keywords: prebiotics; resistant starch; dietary fiber prebiotics; resistant starch; dietary fiber

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Erickson, J.M.; Carlson, J.L.; Stewart, M.L.; Slavin, J.L. Fermentability of Novel Type-4 Resistant Starches in In Vitro System. Foods 2018, 7, 18.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top