Scheppach W, Bach M, Bartram P, Christl S, Bergthaller W, Kasper H
Department of Medicine, University of Wuerzburg, Germany.
Dig Dis Sci. 1991 Nov;36(11):1601-5. doi: 10.1007/BF01296404.
To estimate colonic carbohydrate fermentation following a potato meal, 13 healthy volunteers consumed 375 g potatoes containing 60 g starch on three different occasions in random order: (A) potatoes boiled and consumed fresh at 60 degrees C; (B) potatoes boiled, frozen, thawed and consumed at 20 degrees C; and (C) potatoes boiled, frozen, thawed, reheated to 90 degrees C, and consumed at 60 degrees C. End-expiratory breath hydrogen (H2) was measured every 15 min for 10-14 hr with a selective electrochemical cell. The extent of colonic carbohydrate fermentation (AUC = area under the breath H2 concentration vs time curve) in experiment B was significantly higher (+186%, P less than 0.002) than in experiment A. The breath hydrogen AUC in experiment C was higher than in experiment A (+48%, P less than 0.04) but lower than in experiment B (-94%, P less than 0.003). It is suggested that structural alterations of the starch molecule occur during freezing, thawing, and reheating and alter the availability of carbohydrates for fermentation by colonic anaerobes.
为评估食用土豆餐后结肠碳水化合物的发酵情况，13名健康志愿者在三种不同情况下随机食用了含有60克淀粉的375克土豆：（A）将土豆煮熟后在60摄氏度时新鲜食用；（B）将土豆煮熟、冷冻、解冻后在20摄氏度时食用；（C）将土豆煮熟、冷冻、解冻、重新加热至90摄氏度后在60摄氏度时食用。使用选择性电化学电池，每隔15分钟测量一次呼气末氢气（H2），持续10 - 14小时。实验B中结肠碳水化合物发酵程度（AUC = 呼气氢气浓度与时间曲线下面积）显著高于实验A（+186%，P < 0.002）。实验C中的呼气氢气AUC高于实验A（+48%，P < 0.04），但低于实验B（-94%，P < 0.003）。研究表明，淀粉分子在冷冻、解冻和重新加热过程中发生结构改变，从而改变了结肠厌氧菌发酵碳水化合物的可利用性。
