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Evaluating the Use of Resistant Starch As a Beneficial Dietary Fiber

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Evaluating the Use of Resistant Starch As a Beneficial Dietary Fiber Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2013 Evaluating the use of resistant starch as a beneficial dietary fiber and its effect on physiological response of glucose, insulin, and fermentation Esther Haugabrooks Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Nutrition Commons, and the Toxicology Commons Recommended Citation Haugabrooks, Esther, "Evaluating the use of resistant starch as a beneficial dietary fiber and its effect on physiological response of glucose, insulin, and fermentation" (2013). Graduate Theses and Dissertations. 13625. https://lib.dr.iastate.edu/etd/13625 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluating the use of resistant starch as a beneficial dietary fiber and its effect on physiological response of glucose, insulin, and fermentation by Esther Haugabrooks A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Toxicology Program of Study Committee: Suzanne Hendrich, Major Professor Donald Beitz Diane Birt Manju Reddy Michael Wannemuehler Iowa State University Ames, Iowa 2013 Copyright © Esther Haugabrooks, 2013. All rights reserved. ii DEDICATION To Don and Mini for always believing. iii TABLE OF CONTENTS Page ACKNOWLEDGEMENTS ....................................................................................... vii ABSTRACT ............................................................................................................... ix CHAPTER 1 GENERAL INTRODUCTION ....................................................... 1 Research introduction .......................................................................................... 1 Dissertation organization .................................................................................... 3 CHAPTER 2 LITERATURE REVIEW ............................................................... 5 A. Resistant Starch .............................................................................................. 5 A.1 General structure and classification ................................................... 6 A.2 Methods of analysis for RS content ................................................... 10 A.3 Resistant starch as functional foods and functional ingredient .......... 12 A.4 Bioavailability .................................................................................... 15 A.5 Interactions of RS with dietary components ...................................... 17 B. Beneficial health effects of RS ...................................................................... 18 B.1 Resistant starch as dietary fiber ......................................................... 20 B.2 Resistant starch as a prebiotic ............................................................ 21 B.3 Postprandial glucose and insulin ........................................................ 24 B.4 Satiety and obesity ............................................................................. 25 B.5 Gastrointestinal health ....................................................................... 27 B.6 Lower intestinal microbiota and fermentation ................................... 30 B.6.1 Overview of gut microbiota and implications for health and disease ....................................................................................... 31 B.6.2 Effects of microbial fermentation products .............................. 33 iv B.6.3 Gut microbial interactions with RS as substrate ....................... 35 C. In vitro fermentation for metabolic analysis of RS…. .................................. 37 C.1 Defining in vitro fermentation Systems ............................................. 37 C.2 Media selection .................................................................................. 38 C.3 Preparation of fecal samples for microbial analysis .......................... 41 C.4 In vitro RS fermentation studies ........................................................ 43 D. Human study with RS .................................................................................... 44 D.1 Methodology of human feeding studies ............................................. 44 D.1.1. Experimental setup .................................................................... 45 D.1.2 Selection and design of RS food treatments ............................. 47 D.1.3 Screening participants ............................................................... 49 D.1.4 Dissertation methodology employed ....................................... 50 D.2 Glycemic and insulin response .......................................................... 51 D.3 Fermentation studies .......................................................................... 64 D.3.1 Quantification of fermentation .................................................. 66 D.3.2 Short chain fatty acids (SCFA) ................................................. 69 D.3.2.a Acetate ................................................................... 70 D.3.2.b Propionate .............................................................. 71 D.3.2.c Butyrate ................................................................ 72 D.3.3 Breath ....................................................................................... 75 D.3.3.a Hydrogen ............................................................... 75 D.3.3.b Methane ................................................................. 77 D.3.3.c Carbon dioxide ...................................................... 78 v D.3.4 RS comparisons in fermentation studies ................................... 79 D.4 Symptoms to RS consumption ........................................................... 81 E. References ...................................................................................................... 83 CHAPTER 3 THE EFFECTS OF NATURALLY OCCURRING RESISTANT STARCH IN MAIZE ON POSTPRANDIAL GLYCEMIC RESPONSE IN HEALTHY HUMANS .............................................................................................. 98 Abstract ......................................................................................................... 98 Introduction ......................................................................................................... 99 Materials and methods ........................................................................................ 102 Results ......................................................................................................... 106 Discussion ......................................................................................................... 107 References ......................................................................................................... 111 Figures and tables .............................................................................................. 116 Appendix ......................................................................................................... 118 CHAPTER 4 INFLUENCE OF CRACKERS CONTAINING RESISTANT STARCH V ON POSTPRANDIAL GLUCOSE, INSULIN, AND FERMENTATION RESPONSE IN HEALTHY HUMANS .................................... 119 Abstract ......................................................................................................... 119 Introduction ......................................................................................................... 120 Materials and methods ........................................................................................ 121 Results ......................................................................................................... 127 Discussion ......................................................................................................... 130 References ......................................................................................................... 136 vi Figures and tables .............................................................................................. 140 Appendix ......................................................................................................... 147 CHAPTER 5 IN VITRO SCREENING OF LIPID MODIFIED RESISTANT STARCHES AND MEDIA COMPARISON ON SHORT CHAIN FATTY ACID PRODUCTION IN BATCH FERMENTATION ................................................... 150 Abstract ......................................................................................................... 150 Introduction ......................................................................................................... 151 Materials and methods ........................................................................................ 153 Results ......................................................................................................... 158 Discussion ......................................................................................................... 159 References ......................................................................................................... 163 Figures and tables ...............................................................................................
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