Samanthi Pelpolage

Obihiro University of Agriculture and Veterinary Medicine · Department of Life & Food Sciences

Biochemical effects of the water soluble fiber fraction of sugarcane bagasse (BSF) fermented in the colon was examined to evaluate its potential health promoting effects. A feeding experiment involving Fischer 344 rats, was conducted with 3 experimental diets containing, cellulose (CON), a commercial xylo-oligosaccharide (XYO) and BSF (BGS). Cumula...

Colonic fermentation of carbohydrates such as resistant starch by microbiota has been found to improve host health. Sorghum contains a very high level of resistant starch, due to which it can be a prebiotic substrate, but this property has not been scrutinized yet. Thus, we aimed to investigate the colonic fermentation potential of sorghum dietary...

Gut microbial fermentation of soluble dietary fibers promotes general and substrate-specific health benefits. In this study, the fermentation characteristics of two soluble branched-dietary fibers, namely, agavin (a type of agave fructans) and digestion-resistant maltodextrin (RD) were investigated against cellulose, using a simulated colonic ferme...

Calcium‐fortified potato starch (Ca‐PS) is fed to rats for four weeks, and the effects on cecal fermentation and lipid metabolism are evaluated. The relative abundance of Bifidobacterium pseudolongum in rat cecum is higher in the PS and Ca‐PS groups than in the control group. Cecal acetate content is higher in the Ca‐PS group than in the control, h...

As raw sorghum is not able to influence considerable colonic fermentation despite its higher resistant starch (RS) content, our study aimed to investigate the effects of frozen autoclaved sorghum on colonic fermentation. Fischer 344 rats were fed frozen cooked refined (S-Rf) and whole (S-Wh) sorghum diets and were compared against α-corn starch (CO...

Agricultural by-products such as ginseng residue, contain dietary fibre. This study was aimed to investigate the intestinal fermentation potentials of the residue of Korean red ginseng root in an in vitro simulator of the colon using swine fecal bacteria. pH-controlled glass fermentors were used to conduct a small scale in vitro batch fermentation...

The aim of this study was to evaluate the dose-dependent effect of adzuki bean (Vigna angularis) paste (ABP) on visceral fat accumulation in rats. ABP is a rich source of indigestible carbohydrates (18.5%) with fiber and resistant starch (RS) contents of 14.5% and 4.0%, respectively. Animals were fed one of the following diets, control (CON), 30% A...

Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor and softness to sausages. We investigated the effects of Sake lees supplementation on fermented dr...

The effects of potato starch, isolated from Snowden (SD) and Kitahime (KH) varieties, on cecal fermatation properties in rats were evaluated. In high-amylose cornstarch (HAS), SD and KH groups, cecal acetate and total short-chain fatty acid concentrations were increased and cecal pH was lowered compared to control (CON) group. Further, cecal immuno...

High amylose corn starch (HAS), whole grain sorghum (S-Wh), refined sorghum (S-Rf) and α-corn starch (CON) diets were fed to animals for 1 mo aiming to examine the physiological effects of resistant starch inclusion in the diet from grains. HAS exhibited significantly lower feed intake, final body weight, serum lipid profile with significantly high...

In-season calcium fertilizer application was tested for its effects on the texture of french fries in combination with different blanching conditions during processing. Potato tubers were raised using standard practices with and without calcium fertilization during tuber bulking period. During french fry production, potato strips were treated with...

Starch isolated from cv. Toyoshiro potatoes cultivated with/without calcium fertilizer application in two locations, Kamikawa and Tokachi, was evaluated for total starch, resistant starch, amylose, phosphorous and calcium contents, average granule size, pasting properties and thermal properties. Total starch and resistant starch contents were simil...

The formation of cross-links between pectin molecules via Ca2+ in the potato tuber cell wall is a determinant factor on processing properties of potato and the quality of its products such as French fries. Thus, in this study, potato tubers varying significantly in their calcium concentrations were analyzed to investigate whether an increased absor...

Starches from four processing type potato varieties, cultivated in two locations in Hokkaido prefecture of Japan were evaluated for the effects of variety and growing locations on their physicochemical properties. Amylose and phosphorous contents, average granule size, solubility, swelling power, thermal and pasting properties were evaluated. Pears...

Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attribut...