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Gut Health Function of Instant Dehydrated Rice Sticks Substituted with Resistant Starch Types 2 and 4

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Abstract

The purpose of this study was to analyze the effects of instant dehydrated rice sticks (IDRS) which were substituted with resistant starch (RS) types 2 and 4 whose gut health function targets gut microbiota. IDRS are a type of rice noodles that were developed by two formulations. The first formulation had substitution of rice flour with 20% RS type 2 and 0.15% carboxymethyl cellulose (CMC) (RSc-2), and the second formulation had 25% RS type 4 and 0.15% CMC (RSc-4). RSc-2 and RSc-4 were investigated for gut health function by human fecal fermentation in a pH-controlled batch culture. The results of gut microbiota enumeration by fluorescent in situ hybridization confirmed that significantly (P < 0.05) higher numbers of bifidobacteria were obtained with RSc-2 (10.06 ± 0.09 log cells/mL) and RSc-4 (10.00 ± 0.06 log cells/mL) compared to the control (100% rice flour formula) at 24 h fermentation. Additionally, the prebiotic indexes of RSc-2 and RSc-4 were 3.8 and 2.8 -fold higher than that of the control at 24 h fermentation. The short-chained fatty acids, acetic, propionic and butyric acid were analyzed by gas chromatography–flame ionization detector. The butyric acids were significantly (P < 0.05) higher with RSc-2 (43.56 ± 0.01 mM) and RSc-4 (43.63 ± 0.07 mM) compared to the control at 24 h. Thus, RSc-2 and RSc-4 showed butyrogenic, bifidogenic and prebiotic potential to support gut health and could aid in prevention of colon cancer.

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Data Availability

All data generated or analyzed in this study are included in this published article and its supplementary files.

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Acknowledgements

The authors gratefully acknowledge financial support to the study from Thailand Education Hub for Southern Region of ASEAN Countries (scholarship no. TEH-AC 008/2018), research grant support from the Institute of Food Research Innovation, Prince of Songkla University and Thai Preserved Food Factory Company Limited, Nakhon Pathom, Thailand (Grant No. 2561/016) and Dr. Seppo Karrila for the language editing and profreading of this journal.

Funding

Thailand Education Hub for Southern Region of ASEAN Countries (Scholarship No. TEH-AC 008/2018)—“Institute of Food Research Innovation, Prince of Songkla University and Thai Preserved Food Factory Company Limited, Nakhon Pathom, Thailand (Grant No. 2561/016)”.

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Authors and Affiliations

  1. Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110, Songkhla, Thailand

    Nisa Alfilasari

  2. Center of Excellence in Functional Foods and Gastronomy, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110, Songkhla, Thailand

    Piyarat Sirivongpaisal

  3. Center of Excellence in Functional Foods and Gastronomy, Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110, Songkhla, Thailand

    Santad Wichienchot

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  1. Nisa Alfilasari
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Contributions

NA and SW conceived the study idea. NA carried out the experiments and wrote the manuscript with support from SW who supervised this study. PS contributed to analyzing quality of the product. NA and SW contributed to final version of this manuscript.

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Correspondence to Santad Wichienchot.

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Authors declare not having any conflict of interest.

Informed Consent

The study performed had received ethical clearance to obtain feces samples from donors. The ethical permission was approved by the EC committee of the institute (Prince of Songkla University, Thailand) with an expedited process since sampling the feces was not harmful to the donors. Consents were freely provided by all donors and the principal investigator has a good clinical practice (GCP) certificate.

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284_2021_2564_MOESM1_ESM.docx

Supplementary file1 Fig. S1 Representative images of the FISH experiment of instant dehydrated rice sticks without substitution of RS (control) at 24 h of fecal batch fermentation: (a) bifidobacteria, (b) lactobacilli, (c) clostridia, (d) bacteroides, and (e) eubacteria. Fig. S2 Representative images of the FISH experiment of instant dehydrated rice sticks with 25% RS type 4 and 0.15% CMC (RSc-4) at 24 h of fecal batch fermentation: (a) bifidobacteria, (b) lactobacilli, (c) clostridia, (d) bacteroides, and (e) eubacteria (DOCX 4700 kb)

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Alfilasari, N., Sirivongpaisal, P. & Wichienchot, S. Gut Health Function of Instant Dehydrated Rice Sticks Substituted with Resistant Starch Types 2 and 4. Curr Microbiol 78, 3010–3019 (2021). https://doi.org/10.1007/s00284-021-02564-z

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