NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
 
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Pol. J. Food Nutr. Sci. 2005;55(3):273–279
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ABSTRACT
The capability of selected Bifidobacterium strains to utilize the resistant starch fraction from native starches of the following origin: wheat, potato, pea, and their preparations, obtained experimentally by physical modification (iterated syneresis), was studied. Bifidobacterium strains were preselected according to their ability to ferment starch. The following strains: B. pseudolongum KSI9, B. animalis KS20a1 and B. breve KN14, were chosen for the next step of the investigation. Native starches (wheat, potato, pea) and their preparations were characterized by different contents of the resistant starch fraction, which was metabolized during in vitro fermentation as a source of carbon and energy for Bifidobacterium growth. A significant decrease in resistant starch content was noted after 24-h fermentation by Bifidobacterium strains for pea and potato starches and their preparations. It indicates that these starches and experimental preparations may be good substrates for Bifidobacterium fermentation in the large intestine. The gelatinization process had a negligible influence on resistant starch metabolism by the strains selected for the experiment.
ISSN:1230-0322