Author:
Faisant N.,Buléon A.,Colonna P.,Molis C.,Lartigue S.,Galmiche J.P.,Champ M.
Abstract
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 valuesin vivo, those obtained with thein vitromethods tested were inadequate to estimate the whole fraction of starch reaching the terminal ileum.
Publisher
Cambridge University Press (CUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
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