In vitro fermentation of resistant canna starches

The indigestible residues remaining after amylase hydrolysis of native, acetylated (AC) and octenylsuccinylated (OS) canna starches were in vitro fermented with pig cecal contents. Fermentation of AC starch produced the highest amounts of total short-chain fatty acid (SCFA) (77.1 mM), followed by native (73.9 mM) and OS (64.2 mM) starches, respectively. Fermentation of AC and OS stacrhes generated acetic acid as a main SCFA, while butyric acid was a major component of SCFA derived from native starch. Fermentation of AC starch was slower than the other two starch samples. Slow fermtation rate of AC starch may be able to reach the more distal regions of colon, which might have a great impact on colonic health