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Full-Text Articles in Life Sciences
Sprague Dawley Rats Were Able To Ferment Purified Resistant Starch And Whole Grain Starch On Moderate And High Fat Diets, Justin Lamont Guice
Sprague Dawley Rats Were Able To Ferment Purified Resistant Starch And Whole Grain Starch On Moderate And High Fat Diets, Justin Lamont Guice
LSU Master's Theses
Whole grain (WG) and fat content of the diet have been previously shown to affect intestinal fermentation and phenotype conferred by high–amylose maize starch (HAM), a form of fermentable dietary fiber. The current study was designed to compare rodent gut health following consumption of whole grain and non–whole grain prebiotics on moderate fat (MF) and high fat (HF) diets using a 2x2x2 factorial design. MF and HF diets were prepared to contain the following diet sources: (1) control starch with no WG or RS [CON], (2) whole grain waxy corn flour with low RS [WWG], (3) purified HAM resistant starch …
Health Effects Of Dietary Fermentable Fiber (Resistant Starch), Diana Gabriela Carvajal-Aldaz
Health Effects Of Dietary Fermentable Fiber (Resistant Starch), Diana Gabriela Carvajal-Aldaz
LSU Doctoral Dissertations
Resistant starch (RS) reaches the large intestine for fermentation and is considered a prebiotic. We wanted to determine if we could reduce fermentation for future mechanistic studies and how there is improved insulin sensitivity in human studies with or without increased incretin hormone glucagon-like peptide 1 (GLP-1). Two main studies were performed. In the first main study, low potency antibiotics (Ampicillin 1g/L and Neomycin 0.5g/L) were added to the drinking water of rats to reduce fermentation of RS. Antibiotics were used either prior (first) to or during (second) feeding of RS. Results demonstrated that low potency antibiotics given prior to …
Determination Of Cane Berry Pomaces Benefits Through In Vitro Model For Human Colonic Fermentation, M'Famara Goita
Determination Of Cane Berry Pomaces Benefits Through In Vitro Model For Human Colonic Fermentation, M'Famara Goita
LSU Master's Theses
Cane berry pomaces have traditionally been considered waste products with little or no value. Yet these pomaces’ high levels of phenolic compounds such as anthocyanins, is a good source of dietary fiber. Because the pomaces are low in sugar and rich in fiber and dietary antioxidants, they have potential as food ingredients for the health food market. The pomace delivers health benefits associated with high fiber and the antioxidant polyphenolic compounds associated with whole fruits and juices without the high sugar content. Some dietary fibers are substrates for anaerobic fermentation by the microbiome in the lower gastrointestinal (GI) tract. The …
Effects Of Resistant Starch In Milk Replacer On Health And Performance In Neonatal Holstein Heifer Calves, Bethany Leann Fisher
Effects Of Resistant Starch In Milk Replacer On Health And Performance In Neonatal Holstein Heifer Calves, Bethany Leann Fisher
LSU Master's Theses
Forty-two female Holstein calves were assigned to one of three treatments at d 2 of age to study the effects of adding resistant starch (RS) to the milk replacer on health and performance. Treatments were control (0g RS), 4g RS, or 8g RS mixed into the reconstituted milk replacer. Calves were housed in individual calf hutches and fed milk replacer once daily until d 42 of age. Water and an 18% crude protein calf starter were offered ad libitum beginning d 3 throughout the duration of the 56 d trial. Calves remained in their hutches until d 56 of age …
Effect Of Resistant Starch On Microbial Content Of The Intestinal Tract, Reshani Nisansala Senevirathne
Effect Of Resistant Starch On Microbial Content Of The Intestinal Tract, Reshani Nisansala Senevirathne
LSU Doctoral Dissertations
Resistant starch (RS) increases beneficial gastro-intestinal bacterial populations simultaneously increasing short-chain fatty acids (SCFA) such as butyrate. Butyrate acts as energy source for epithelial cells of colonic mucosa which stimulates intestinal cell proliferation and has been implicated as important in reducing obesity, diabetes and cancer. The Lactobacillus spp, Bifidobacterium spp, Bacteroides thetaiotaomicron, Clostridium cluster IV and Clostridium cluster XIV are mainly involved in the production of butyrate by fermenting RS in the large intestine. With age there is a decline in these gut bacteria, but in the present study RS and diet restriction both enhanced the bacteria involved in butyrate …
Modification Of Rice Starch Properties By Addition Of Amino Acids At Various Ph Levels, Rosaly Vallejo Manaois
Modification Of Rice Starch Properties By Addition Of Amino Acids At Various Ph Levels, Rosaly Vallejo Manaois
LSU Master's Theses
Amino acids were previously found to modify starch functionalities and potentially increase starch utilization. The effect of amino acids at different pH levels on the pasting properties, thermal characteristics, and resistant starch (RS) formation of rice starch was investigated. Prior to the analyses, pretreatment of starch was done by adding amino acid (aspartic acid, leucine, lysine and tyrosine) at 6% dry weight basis and dispersing the mixture in distilled water, solutions adjusted with HCl and NaOH to pH 4, 7 and 10, and buffers of acetate, phosphate and carbonate at the same pH levels, respectively. Samples in HCl/NaOH solutions were …
Effects Of Ozonation And Addition Of Amino Acids On Properties Of Rice Starches, Hee-Joung An
Effects Of Ozonation And Addition Of Amino Acids On Properties Of Rice Starches, Hee-Joung An
LSU Doctoral Dissertations
In this study, the effects of ozonation and the addition of amino acids on rice starches were determined in terms of pasting properties by using rapid visco-analyzer, thermal characteristics by using differential scanning calorimeter, crystallinity by using x-ray diffraction, and resistant starch yield. Results from viscosity analysis showed that the addition of lysine (6%) to ozonated Sigma rice starch significantly reduced peak viscosity (PV), minimum viscosity (MV), final viscosity (FV), and setback (SBK) by 918, 1024, 1023, and 105 cP, respectively. Moreover, it decreased pasting time, resulting in the faster swelling upon heating and less rigid gel formation upon cooling. …
Resistant Rice Starch Development, Siow Ying Tan
Resistant Rice Starch Development, Siow Ying Tan
LSU Master's Theses
This study showed that enzyme treatments were effective in producing resistant starch from rice flour and starch. Rice starch produced higher resistant starch yields than rice flour. The lower resistant starch yields in rice flour could be attributed to the presence of lipids and proteins which were competitively binding to amylose, resulting in decreased recrystallization of amylose. The gelatinization type and incubation periods were not as influential as enzyme treatments in the resistant starch formation. The rapid visco amylograph (RVA) analysis indicated that the gelatinized samples have minimal pasting characteristics since they had been gelatinized prior to enzyme treatments. Pasting …