In vitro fermentabilities of raw and cooked canna starches and their derivatives

The undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native can...

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Main Authors:	Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong, Nuanchawee Wetprasit
Format:	Article
Language:	English
Published:	Elsevier 2017-07-01
Series:	Journal of Functional Foods
Subjects:	Canna starch Resistant starch Short-chain fatty acids Butyric acid In vitro fermentation
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464617302487

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record_format	Article
spelling	doaj-382ec5d109704dcebd13ea73227fba9f2021-04-30T07:10:26ZengElsevierJournal of Functional Foods1756-46462017-07-0134461469In vitro fermentabilities of raw and cooked canna starches and their derivativesYuree Wandee0Dudsadee Uttapap1Santhanee Puncha-arnon2Chureerat Puttanlek3Vilai Rungsardthong4Nuanchawee Wetprasit5Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, ThailandDivision of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand; Corresponding author.Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, ThailandDepartment of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, ThailandDepartment of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, ThailandDepartment of Biotechnology, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, ThailandThe undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native canna starch generated butyric acid as a main short-chain fatty acid (SCFA), while acetic acid was a major component of SCFAs derived from raw modified starches. For cooked starches, the highest butyric acid concentration was found in cross-linked starch (28.8 mM), followed by retrograded debranched starch (26.0 mM). On the basis of initial weight of starches, retrograded debranched starch was the best substrate since it produced the highest amounts of SCFAs (295.7 mmol/100 g starch) and butyric acid (86.8 mmol/100 g starch) after 3 d of fermentation.http://www.sciencedirect.com/science/article/pii/S1756464617302487Canna starchResistant starchShort-chain fatty acidsButyric acidIn vitro fermentation
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Yuree Wandee Dudsadee Uttapap Santhanee Puncha-arnon Chureerat Puttanlek Vilai Rungsardthong Nuanchawee Wetprasit
spellingShingle	Yuree Wandee Dudsadee Uttapap Santhanee Puncha-arnon Chureerat Puttanlek Vilai Rungsardthong Nuanchawee Wetprasit In vitro fermentabilities of raw and cooked canna starches and their derivatives Journal of Functional Foods Canna starch Resistant starch Short-chain fatty acids Butyric acid In vitro fermentation
author_facet	Yuree Wandee Dudsadee Uttapap Santhanee Puncha-arnon Chureerat Puttanlek Vilai Rungsardthong Nuanchawee Wetprasit
author_sort	Yuree Wandee
title	In vitro fermentabilities of raw and cooked canna starches and their derivatives
title_short	In vitro fermentabilities of raw and cooked canna starches and their derivatives
title_full	In vitro fermentabilities of raw and cooked canna starches and their derivatives
title_fullStr	In vitro fermentabilities of raw and cooked canna starches and their derivatives
title_full_unstemmed	In vitro fermentabilities of raw and cooked canna starches and their derivatives
title_sort	in vitro fermentabilities of raw and cooked canna starches and their derivatives
publisher	Elsevier
series	Journal of Functional Foods
issn	1756-4646
publishDate	2017-07-01
description	The undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native canna starch generated butyric acid as a main short-chain fatty acid (SCFA), while acetic acid was a major component of SCFAs derived from raw modified starches. For cooked starches, the highest butyric acid concentration was found in cross-linked starch (28.8 mM), followed by retrograded debranched starch (26.0 mM). On the basis of initial weight of starches, retrograded debranched starch was the best substrate since it produced the highest amounts of SCFAs (295.7 mmol/100 g starch) and butyric acid (86.8 mmol/100 g starch) after 3 d of fermentation.
topic	Canna starch Resistant starch Short-chain fatty acids Butyric acid In vitro fermentation
url	http://www.sciencedirect.com/science/article/pii/S1756464617302487
work_keys_str_mv	AT yureewandee invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives AT dudsadeeuttapap invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives AT santhaneepunchaarnon invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives AT chureeratputtanlek invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives AT vilairungsardthong invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives AT nuanchaweewetprasit invitrofermentabilitiesofrawandcookedcannastarchesandtheirderivatives
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In vitro fermentabilities of raw and cooked canna starches and their derivatives

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