The Journal of Nutrition Vol. 127 No. 7 July 1997, pp. 1349-1356
Copyright ©1997 by the American Society for Nutritional Sciences

Soluble Amylose Cornstarch Is More Digestible than Soluble Amylopectin Potato Starch in Rats

Manuscript received 19 June 1996. Initial reviews completed 29 July 1996. Revision accepted 4 March 1997.

Food Science and Human Nutrition Department, Iowa State University, Ames, IA 50011

In liquid enteral formulations, high molecular weight soluble starches may be able to replace glucose and low molecular weight glucose polymers that have high glycemic indices. Male rats were fed either commercial cornstarch, dextrose, modified soluble potato (70-75% amylopectin) starch, or modified soluble amylomaize-7 (70% amylose) starch for 4 wk. Body weights did not differ among the groups. Food consumption was significantly higher in the two modified starch-fed groups than in the two control groups. Commercial cornstarch, dextrose, modified potato starch and modified amylomaize-7 starch were 100 ± 0, 100 ± 0, 69.0 ± 1.0 and 91.5 ± 0.8% digestible, respectively (n = 9, mean ± SEM). The modified potato starch-fed group deposited the least fat, protein and energy. In both modified starch-fed groups, liver weights were significantly greater than in the two control groups. In food-deprived rats, serum free fatty acid concentrations in the modified potato starch-fed group were significantly higher than in the two control groups, and serum glucose concentrations were significantly higher in the two modified starch-fed groups than in the controls. The insulin to glucagon ratios were significantly lower in the modified potato starch-fed and amylomaize-7 starch-fed groups than in the dextrose-fed control group. Serum protein concentrations, measured after food deprivation, were significantly lower in the modified potato starch-fed group than in the other three groups. Gluconeogenesis from fermentation products might account for the high serum glucose concentrations in the two experimental groups. These data indicate that only the modified amylomaize-7 starch may be useful in the development of food products for liquid nutritional supplements because of the high digestibility and the low resultant insulin levels.