Effects of Potato Fiber and Potato‐Resistant Starch on Biomarkers of Colonic Health in Rats Fed Diets Containing Red Meat

Paturi, Gunaranjan; Nyanhanda, Tafadzwa; Butts, Christine A.; Herath, Thanuja D.; Monro, John; Ansell, Juliet

doi:10.1111/j.1750-3841.2012.02911.x

Cited by 52 publications

(36 citation statements)

References 42 publications

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“…Furthermore, Klebsiella microbes do not seem to survive or grow on plant cellulose materials [64]. In a recent experimental study, rats which have been fed potato starch diet had higher colonic bacterial loads than those on cellulose only diet [65]. …”

Section: Starch Digestion and Its Relation To Gut Microbesmentioning

confidence: 99%

The Role ofKlebsiellain Crohn’s Disease with a Potential for the Use of Antimicrobial Measures

Rashid

Ebringer

Wilson

2013

International Journal of Rheumatology

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There is a general consensus that Crohn's disease (CD) develops as the result of immune-mediated tissue damage triggered by infections with intestinal microbial agents. Based on the results of existing microbiological, molecular, and immunological studies, Klebsiella microbe seems to have a key role in the initiation and perpetuation of the pathological damage involving the gut and joint tissues in patients with CD. Six different gastroenterology centres in the UK have reported elevated levels of antibodies to Klebsiella in CD patients. There is a relationship between high intake of starch-containing diet, enhanced growth of gut microbes, and the production of pullulanases by Klebsiella. It is proposed that eradication of these microbes by the use of antibiotics and low starch diet, in addition to the currently used treatment, could help in alleviating or halting the disease process in CD.

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Section: Starch Digestion and Its Relation To Gut Microbesmentioning

confidence: 99%

The Role ofKlebsiellain Crohn’s Disease with a Potential for the Use of Antimicrobial Measures

Rashid

Ebringer

Wilson

2013

International Journal of Rheumatology

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“…Similarly, dietary fiber resists digestion in the small bowel and becomes available as a substrate for microbial fermentation in the large bowel, exerting a number of favorable effects on digestive health (Brownlee ). For example, resistant starch alters microbiota composition, enhances the production of short‐chain fatty acids (SCFAs) or modulates host gene expression in the large bowel of pig (Haenen and others ) and rat (Paturi and others ; Paturi and others ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Green and Gold Kiwifruit on Indices of Large Bowel Function in Healthy Rats

Paturi

Butts

Bentley‐Hewitt

et al. 2014

Journal of Food Science

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The effects of kiwifruit on large bowel health were investigated in healthy rats. Four-week old Sprague-Dawley rats were given diets containing 10% homogenized green kiwifruit, gold kiwifruit or 10% glucose solution (control) over 4 or 6 wk. Green kiwifruit increased the fecal output compared to control. Growth of certain bacterial species in cecum was influenced by both green and gold kiwifruit. A significant increase in cecal Lachnospiraceae in rats fed the green kiwifruit diet was observed at week 4. At week 6, green and gold kiwifruit diets assisted in improving colonic barrier function by upregulating the expression of mucin (MUC)-2, MUC3, Toll-like receptor (TLR)-4 or trefoil factor-3 genes. Gold kiwifruit consumption increased the colonic goblet cells per crypt at week 6. Significant negative correlations between E. coli and β-defensin 1 and TLR4 expression were observed. Consuming green and gold kiwifruit for 6 wk significantly altered the biomarkers of large bowel health; indicating that regularly consuming kiwifruit helps attain optimal digestive health.

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“…A follow-up study indicated that changes in the colon metabolic profile, DNA damage level, and physiology were related to alterations in circulating mediators of inflammation. 56 Paturi et al 52 found that microbial populations and their metabolites were impacted by the addition of potato fiber or potato resistant starch to a diet provided to rats that contained 25% cooked beef. The potato treatments also led to an increase in the number of cells lining the colon, suggesting there was a stimulation of proliferation or a reduction in apoptosis.…”

Section: Mechanistic Evidence -Protection Conferred By Other Dietarymentioning

confidence: 99%

Association between red meat consumption and colon cancer: A systematic review of experimental results

Turner

Lloyd

2017

Exp Biol Med (Maywood)

109

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A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans.

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Effects of Potato Fiber and Potato‐Resistant Starch on Biomarkers of Colonic Health in Rats Fed Diets Containing Red Meat

Cited by 52 publications

References 42 publications

The Role ofKlebsiellain Crohn’s Disease with a Potential for the Use of Antimicrobial Measures

The Role ofKlebsiellain Crohn’s Disease with a Potential for the Use of Antimicrobial Measures

Influence of Green and Gold Kiwifruit on Indices of Large Bowel Function in Healthy Rats

Association between red meat consumption and colon cancer: A systematic review of experimental results

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