scholarly journals POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUM-PATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA (Potential Production of Short Chain Fatty Acid and Lactic Acid from Durum and Canna Starch-Based Spaghettini Through Fermentation by Human Colonic Microflora)

2016 ◽  
Vol 36 (02) ◽  
pp. 189 ◽  
Author(s):  
Stefani Amanda Harmani ◽  
Haryadi Haryadi ◽  
Muhammad Nur Cahyanto ◽  
Yudi Pranoto
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Resistant Starch ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Composite Flour ◽  
Colonic Microflora ◽  
Physiological Benefits

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.Keywords: Canna starch, spaghettini, resistant starch, SCFA, lactic acidABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.Kata kunci: Pati ganyong, spaghettini, resistant starch, SCFA, asam laktat

Short-chain fatty acid transport and its effects on ion transport by rabbit cecum

1987 ◽  
Vol 253 (2) ◽  
pp. G171-G178
Author(s):  
M. Hatch
Keyword(s):  
Fatty Acid ◽  
Short Chain Fatty Acid ◽  
Short Circuit ◽  
Basolateral Membrane ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Bathing Solution ◽  
Fatty Acid Transport ◽  
Unexpected Finding

Short-chain fatty acid (SCFA) metabolism and transport were examined in vitro across isolated rabbit cecal epithelia whose primary function is absorption of these solutes. This study shows that although there was some low-level metabolism of SCFAs to ketone bodies by the isolated cecum, a significantly higher oxygen consumption was sustained for a longer time period by tissues incubated in glucose-containing salines. The cecum supported a significant net secretory flux of acetate (J net Ac- = -1.13 +/- 0.13 mu eq X cm-2 X h-1) and propionate (J net Pr- = -0.61 +/- 0.14 mu eq X cm-2 X h-1). This study also shows that glucose significantly enhanced short-circuit current (Isc), tissue conductance (Gt), and sodium transport across this tissue. Neither Ac- nor Pr- enhanced net sodium flux (J net Ac-) but Pr- significantly reduced net chloride flux (J net Cl-), whereas Ac- had no effect. The increase in Isc and Gt observed in the presence of SCFAs was attributable to the presence of SCFA in the serosal bathing solution alone. To explain the latter finding and the unexpected finding of SCFA secretion, the existence of an electrogenic anion (HCO3-) secretory pathway is postulated. It is suggested that this system can accommodate SCFAs in vitro and that it is a Na+-dependent system located on the basolateral membrane of the cecal cell.

In Vitro Batch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using “Slowly Fermentable” Dietary Fibers

2011 ◽  
Vol 76 (5) ◽  
pp. H137-H142 ◽  
Author(s):  
Amandeep Kaur ◽  
Devin J. Rose ◽  
Pinthip Rumpagaporn ◽  
John A. Patterson ◽  
Bruce R. Hamaker
Keyword(s):  
Fatty Acid ◽  
Acid Production ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Dietary Fibers ◽  
Fatty Acid Production
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