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Trial of Available Energy Evaluation of Highly Cross-linked Starch and Modified Cellulose Based on Breath H2 Excretion

[ Vol. 16 , Issue. 5 ]

Author(s):

Sadako Nakamura, Kenichi Tanabe, Misa Yamate, Sanae Osada and Tsuneyuki Oku*   Pages 794 - 801 ( 8 )

Abstract:


Background: The energy value of a substance is essential in nutritional labeling. However, the available energies of newly developed highly cross-linked phosphate starch (HCPS-N) and modified cellulose (MC) are unknown.

Objective: To evaluate the available energy of HCPS-N and MC, an indirect and simple method which was applied as an indicator of the fermentability based on the breath hydrogen excretion, was used.

Materials and Method: HCPS-N was made from tapioca starch by polymerization in the presence of 0.5% phosphoric acid. MC was made from microcrystalline cellulose, maltodextrin, and karaya gum to attain a highly stable suspension. The present study was carried out using a within-subject, repeated-measures design. Blood was collected at 30 min intervals for 3 h after ingestion of 30 g of a test substance. The end-respiratory gas was collected for 14 h after ingestion of 5 g of a test substance to evaluate the available energy.

Results and Discussion: Plasma glucose and insulin levels did not elevate after the ingestion of HCPS-N, although they increased significantly after glucose ingestion. In the experiments to evaluate the available energy, breath hydrogen excretion after ingesting HCPS-N did not increase distinctly during the experiment. Breath hydrogen excretion after preceding HCPS-P (0 kcal) ingestion was also markedly smaller compared with the peak value at 4 h after FOS ingestion. For the ingestion of MC, breath hydrogen excretion increased scarcely, and the basal level remained until the end of experiment.

Conclusion: The available energies were evaluated to be 0 kcal/g for HCPS-N and 1 kcal/g for MC in healthy humans.

Keywords:

Available energy, breath hydrogen, dietary fibers, fermentability, highly cross-linked starch, modified cellulose.

Affiliation:

Institute of Food, Nutrition and Health, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Department of Food Science and Nutrition, Nagoya Women`s University, 3-40, Shioji, Mizuho, Nagoya, 467-8610, Graduate School of Human Life Science, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Junior College, Department of Food and Nutrition, Kagawa Education Institute of Nutrition, 3-24-3, Komagome, Toshima, Tokyo,170-0003, Institute of Food, Nutrition and Health, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510



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