We enhanced the colonic fermentation of an HGI
amylopectin breakfast meal by adding lactulose, a soluble disaccharide that boosts colonic fermentation but that, because it is nonviscous, should not affect the GI of the food to which is added.
Not exact matches
In particular, the SME of a completely and rapidly digestible
breakfast containing
amylopectin starch with or without added the fermentable disaccharide lactulose was compared with that of a slowly digestible
breakfast meal containing high - amylose starch, in which, besides being slowly digested, some of the starch would escape small - intestine digestion and be fermented in the colon.
We also both increased fermentation and decreased the GI of the
breakfast meal by replacing
amylopectin with amylose, a slowly and incompletely digestible starch fraction.