Production of short-chain fatty acids from resistant starch in a pig model

• Published in: Journal of the science of food and agriculture 1998-05, Vol.77 (1), p.71-80
• Main Authors: Martin, Lucile J M, Dumon, Henri J W, Champ, Martine M J
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Feeding. Feeding behavior; Food engineering; Fundamental and applied biological sciences. Psychology; Life Sciences; pig; resistant starch; short-chain fatty acids; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199805)77:1<71::AID-JSFA3>3.0.CO;2-H

This study was performed to estimate the pool of SCFA produced in the digestive tract of growing pigs after the consumption of diets containing dif‐ferent sources of resistant starch (RS) (15 g per meal) (potato starch (PoS), high amylose maize starch (HS) and retrograded extruded HS (RHS)). SCFA production in vitro was respectively 19, 23 and 21 mmol g−1 of fermented PoS, HS and RHS. The highest butyric acid production was observed with PoS. Fifty six, 36 and 19% respectively of ingested PoS, HS and RHS escaped digestion in the small intestine, whereas residual starch was completely fermented in the large bowel. Luminal total SCFA in the caeco‐colon 7 h after the experimental meal were respectively 33, 78 and 105 mmol for PoS, HS and RHS, with PoS providing the highest production of butyric acid. Theoretical in vivo SCFA production, calculated on the basis of results for in vitro fermentation and ileal digestibility, differed from in vivo results for PoS (+65%) and HS (‐13%), but not for RHS. This study reveals different rates of disappearance of RS both in vitro and in vivo. © 1998 SCI.