Research Article

Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern

  1. Devin J. Rose1,
  2. Ali Keshavarzian2,
  3. John A. Patterson3,
  4. Mahesh Venkatachalam1,
  5. Patrick Gillevet4,
  6. Bruce R. Hamaker

Article first published online: 16 OCT 2008

DOI: 10.1002/mnfr.200800033

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Supplement: Dietary phenolics, absorption, mammalian and microbial metabolism and colonic health

Volume 53, Issue Supplement 1, pages S121–S130, May 2009

Additional Information

How to Cite

Rose, D. J., Keshavarzian, A., Patterson, J. A., Venkatachalam, M., Gillevet, P. and Hamaker, B. R. (2009), Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern. Mol. Nutr. Food Res., 53: S121–S130. doi: 10.1002/mnfr.200800033

Author Information

  1. 1

    Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA. Fax: +1-765-494-7953

  2. 2

    Division of Digestive Diseases and Nutrition, Rush University, Chicago, IL, USA

  3. 3

    Department of Animal Sciences, Purdue University, West Lafayette, IN, USA

  4. 4

    Department of Environmental Science and Policy, George Mason University, Fairfax, VA, USA

Publication History

  1. Issue published online: 27 MAY 2009
  2. Article first published online: 16 OCT 2008
  3. Manuscript Revised: 30 APR 2008
  4. Manuscript Received: 24 JAN 2008

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Keywords:

  • Butyrate;
  • Colon;
  • Encapsulation;
  • Resistant starch;
  • Short chain fatty acids

Abstract

Previous research has revealed that waxy corn starch which has been entrapped in a matrix of electrostatically cross-linked alginate, shows a slow digestion rate such that much of the starch may reach the colon; thus making this a new type of resistant starch. The purpose of this research was to test the fermentative properties of starch-entrapped microspheres using a batch fecal fermentation method. Fermentation of starch-entrapped microspheres showed significantly lower rates of gas production compared to waxy corn starch, and showed significant increases in total SCFAs during the latter stages of fermentation (24–48 h), whereas waxy corn starch did not. Cooking the starch-entrapped microspheres increased the amount of SCFAs and the molar fraction of butyrate produced during fermentation. Bacterial fingerprinting revealed that uncooked starch-entrapped microspheres have a unique effect on the microbiota that is different from waxy corn starch alone, but cooking causes a shift toward a pattern more closely resembling that of the starch. Starch-entrapped microspheres may deliver slowly fermentable carbohydrate to the colon, with the ability to influence the microbiota. Further human studies are required to determine whether these characteristics occur in vivo.

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