Short chain fatty acid profile during in vitro fermentation of Eubacterium rectale on sukuh sweet potato type-iii resistant starch media

Abstract

Colorectal cancer (CRC) is the fourth most common cause of cancer-related mortality in the world. Within Europe, North America, Australia, and New Zealand, it is the second most common cancer after lung or breast and in general, the incidence and mortality of the disease are increasing. Evidence suggests that diet plays a significant role in the aetiology of CRC. This condition leads to pursue basic research on the development of type-III resistant starch as one of the functional food ingredient with potential cancer prevention ability. Type-III resistant starch represents retrograded starch, which form crystalline structure of amylose through hydrogen bond in double helices structure. It is not digested by human starch degrading enzyme and will thus undergo bacterial fermentation in the colon. The main fermentation products are short chain fatty acid (SCFA) acetate, propionate, and butyrate. Butyrate plays a key role in the energy metabolism of the colonic epithelial cells and thought to be important in the maintenance of colonic health in humans, that is potential of inhibiting cancer cell.