%0 Journal Article
%T SCFA Profile of Rice RS Fermentation by Colonic Microbiota, <i>Clostridium butyricum</i> BCC B2571, and <i>Eubacterium rectale</i> DSM 17629
%A Donald John Calvien Hutabarat
%A Fransisca Rungkat Zakaria
%A Endang Yuli Purwani
%A Maggy Thenawidjaja Suhartono
%J Advances in Bioscience and Biotechnology
%P 90-106
%@ 2156-8502
%D 2018
%I Scientific Research Publishing
%R 10.4236/abb.2018.92008
%X Resistant
starch type 3 (RS3) produced from high amylose food sources through
retrogradation or enzymatic process is known to have physiological function as
dietary fiber. Fermentation of RS3 by colonic microorganisms produced SCFA
(acetate, propionate, and butyrate), maintain</span><span style=\"font-family:Verdana;\">ed</span><span style=\"font-family:Verdana;\"> the
health of colon, balance of gut microbiota, preventing inflammatory bowel
diseases (IBD) and colon cancer.</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\">RS3 in
this study was produced from IR-42 and Inpa</span><span style=\"font-family:Verdana;\">ri-16
broken rice by enzymatic treatment (combination of amylase</span><span style=\"font-family:Verdana;\">-pullulanase).
The Resistant Starch was fermented for 12 and 24 h by colonic microbiota
(extracted from healthy human subject), </span></span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">Clostiridium
butyricum</span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><span style=\"font-family:Verdana;\"> BCC-B2571, or </span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">Eubacterium
rectale</span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><span style=\"font-family:Verdana;\"> DSM
17629. SCFA produced was analyzed by gas chromatography. Treatment by
amylase-pullulanase combination was advantageous to increase their RS3 content.
The result showed that after enzymatic process, the RS3 content of IR-42
(41.13%) was not significantly different (p</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">&lt;</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">0.05) from that of Inpari-16 (37.70%). High
concentration of acetate (82.5 mM) and propionate (7.5 mM) </span><span style=\"font-family:Verdana;\">were</span><span style=\"font-family:Verdana;\"> produced by colonic microbiota after 12 h
fermentation and best concentration of butyrate (6.8 mM) was produced by
colonic microbiota after 24 h fermentation. It is clear that utilization of
colonic microbiota rather than single strain was better in the production of
SCFA.
%K Resistant Starch
%K Colonic Microbiota
%K &lt
%K i&gt
%K Clostridium butyricum&lt
%K /i&gt
%K BCC-B2571
%K &lt
%K i&gt
%K Eubacterium rectale&lt
%K /i&gt
%K DSM 17629
%K SCFA
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=82733