Starch‐based carbohydrates display the bifidogenic and butyrogenic properties in pH‐controlled faecal fermentation

Summary Starch‐based carbohydrates, native rice starch (NRS), isomaltooligosaccharide produced from native rice starch (rIMO), commercial isomaltooligosaccharide (cIMO), resistant starch type 2 (RS2) and type 3 (RS3) were investigated the bifidogenic and butyrogenic properties. The result confirmed that the bifidogenic effect of rIMO (9.8 ± 0.18) was comparable to cIMO (10.3 ± 0.2). In addition, rIMO showed the highest support on growth of bifidobacteria during early fermentation (10 h), and it was not significantly different ( P > 0.05) from cIMO after up to 70 h. Prebiotic index (PI) at 24 h fermentation of rIMO and cIMO was shown positive value and higher than RS3 and RS2. Meanwhile, NRS showed negative value means it has no prebiotic property. Interestingly, RS3 showed approximately twofold in butyrate production (132.3 m m ) compared to rIMO and cIMO. In conclusion, IMO showed high bifidogenic effect; meanwhile, RS3 showed high butyrogenic property.