Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats-Reference-Cited by-同舟云学术

Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats

Published:2020-09-27 Issue:1-2 Volume:73 Page:2000097
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Nagata Ryuji¹²^ORCID,Taneda Kotomi¹,Pelpolage Samanthi Wathsala¹²,Bochimoto Hiroki³,Fukuma Naoki¹⁴,Shimada Kenichiro¹,Tani Masayuki⁴,Han Kyu‐Ho¹⁴,Fukushima Michihiro¹

Affiliation:

1. Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan

2. The United Graduate School of Agricultural Sciences Iwate University 3‐18‐8 Ueda Morioka 020‐8550 Japan

3. Department of Cell Physiology The Jikei University School of Medicine Nishishimbashi 3‐25‐8, Minatoku Tokyo 105‐8461 Japan

4. Research Center for Global Agromedicine Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000097

Reference45 articles.

1. Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides

2. Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats

3. Inhibitory Effect of Phosphorylated Oligosaccharides Prepared from Potato Starch on the Formation of Calcium Phosphate

4. Actions of porcine pancreatic and Bacillus subtilis α-amylases and Aspergillus niger glucoamylase on phosphorylated

5. Class 2 Resistant Starches Lower Plasma and Liver Lipids and Improve Mineral Retention in Rats

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