ラットにおけるボーロの消化性およびプレバイオティクス効果

吉川 和志; 蔵本 百香; 河合 美沙紀; 宮下 亜矢; 中川原 英之; 岸田 邦博

doi:10.5891/jafps.46.163

Digestibility and Prebiotic Effects of Bolo in Rats

Kazushi YOSHIKAWA, Momoka KURAMOTO, Misaki KAWAI, Aya MIYASHITA, Hideyuki NAKAGAWARA, Kunihiro KISHIDA

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Keywords: bolo, digestibility, prebiotic effects, resistant starch, gut microbiota

JOURNAL FREE ACCESS

2020 Volume 46 Issue 4 Pages 163-173

DOI https://yz-jsjc-gov-cn-1416.res.gxlib.org.cn:443/rwt/1416/https/MSYXTLUQPJUB/10.5891/jafps.46.163

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Abstract

　This study investigated the digestibility and prebiotic effects of bolo in rats. We prepared bolo-like baked goods using potato starch and also prepared control baked goods using pregelatinized potato starch, wheat starch, or pregelatinized wheat starch. Male SD rats were divided into groups and fed a diet containing one of the four different starches for 14 days. Rats fed the potato starch exhibited significantly higher fecal wet weight, cecal hypertrophy, and lower pH of cecal contents compared to other groups. These results indicate that the potato starch in bolo was abundant in resistant starch. Rats fed the potato starch also exhibited a significant increase of Bifidobacterium genus in the microbiota suggesting that bolo has prebiotic effects.

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