Presence of digestible starch impacts <i>in vitro</i> fermentation of resistant starch
Cynthia E. Klostermann, Martha F. Endika, Dimitrios Kouzounis, P.L. Buwalda, Paul de Vos, Erwin G. Zoetendal, Johannes H. Bitter, Henk A. Schols
Abstract
Awareness is required for the presence of digestible starch when studying in vitro fermentation of resistant starch (RS). Such starch may steer and overrule the fermentation of RS, thereby affecting the evaluation of the prebiotic potential of RS.
Topics & Concepts
StarchFermentationFood scienceResistant starchIn vitroChemistryBusinessBiotechnologyBiochemistryBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods