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Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

Published online by Cambridge University Press:  09 March 2007

N. Faisant
Affiliation:
INRA, BP 527, Rue de la Géraudiére, 44026 Nantes, France
A. Buléon
Affiliation:
INRA, BP 527, Rue de la Géraudiére, 44026 Nantes, France
P. Colonna
Affiliation:
INRA, BP 527, Rue de la Géraudiére, 44026 Nantes, France
C. Molis
Affiliation:
Centre de Recherche sur Volontaires, Hôpital Laennec, 4400 Nantes, France
S. Lartigue
Affiliation:
Centre de Recherche sur Volontaires, Hôpital Laennec, 4400 Nantes, France
J.P. Galmiche
Affiliation:
Centre de Recherche sur Volontaires, Hôpital Laennec, 4400 Nantes, France
M. Champ
Affiliation:
INRA, BP 527, Rue de la Géraudiére, 44026 Nantes, France
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Abstract

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The digestion of freeze-dried green banana flour in the upper gut was studied by an intubation technique in six healthy subjects over a 14 h period. Of α-glucans ingested, 83.7 % reached the terminal ileum but were almost totally fermented in the colon. Structural study of the resistant fraction showed that a small part of the α-glucans which escaped digestion in the small intestine was composed of oligosaccharides from starch hydrolysis, whereas the rest was insoluble starch in granule form with physical characteristics similar to those of raw banana starch. Passage through the small intestine altered granule structure by increasing susceptibility to further α-amylase hydrolysis. Compared with resistant starch values in vivo, those obtained with the in vitro methods tested were inadequate to estimate the whole fraction of starch reaching the terminal ileum.

Type
Resistant starch from raw banana
Copyright
Copyright © The Nutrition Society 1995

References

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