title: A resistant-starch enriched yogurt: fermentability, sensory characteristics, and a pilot study in children.
abstract: The rising prevalence of obesity and the vulnerability of the pediatric age group have highlighted the critical need for a careful consideration of effective, safe, remedial and preventive dietary interventions.  Amylose starch (RS2) from high-amylose maize (HAM) ferments in the gut and affects body weight.   One hundred and ten children, of 7-8 (n=91) or 13-14 (n=19) years of age scored the sensory qualities of a yogurt supplemented with either HAM-RS2 or an amylopectin starch.  The amylopectin starch yogurt was preferred to the HAM-RS2-enriched yogurt by 7-8 year old panelists ( P<0.0001).  Appearance, taste, and sandiness scores given by 13- to 14-year-old panelists were more favorable for the amylopectin starch yogurt than for HAM-RS2-enriched yogurt ( P<0.05).  HAM-RS2 supplementation resulted in acceptable (≥6 on a 1-9 scale) sensory and hedonic ratings of the yogurt in 74% of subjects.  Four children consumed a HAM-RS2-enriched yogurt for four weeks to test its fermentability in a clinical trial.  Three adolescents, but not the single pre-pubertal child, had reduced stool pH ( P=0.1) and increased stool short-chain fatty acids (SCFAs) ( P<0.05) including increased fecal acetate ( P=0.02), and butyrate ( P=0.089) from resistant starch (RS) fermentation and isobutyrate ( P=0.01) from protein fermentation post-treatment suggesting a favorable change to the gut microbiota.  HAM-RS2 was not modified by pasteurization of the yogurt, and may be a palatable way to increase fiber intake and stimulate colonic fermentation in adolescents.  Future studies are planned to determine the concentration of HAM-RS2 that offers the optimal safe and effective strategy to prevent excessive fat gain in children.
authors.affiliation: School of Animal Sciences, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70808, USA; Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, 70808, USA.
authors.forename: Kayanush
authors.initials: K
authors.lastname: Aryana
authors.affiliation: Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, 70808, USA.
authors.forename: Frank
authors.initials: F
authors.lastname: Greenway
authors.affiliation: Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, 79409, USA.
authors.forename: Nikhil
authors.initials: N
authors.lastname: Dhurandhar
authors.affiliation: School of Nutrition and Food Science, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70803, USA.
authors.forename: Richard
authors.initials: R
authors.lastname: Tulley
authors.affiliation: School of Nutrition and Food Science, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70803, USA.
authors.forename: John
authors.initials: J
authors.lastname: Finley
authors.affiliation: School of Nutrition and Food Science, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70803, USA.
authors.forename: Michael
authors.initials: M
authors.lastname: Keenan
authors.affiliation: University of California, University of California, Davis, CA, 95616, USA.
authors.forename: Roy
authors.initials: R
authors.lastname: Martin
authors.affiliation: Ingredion Incorporated, Bridgewater, NJ, 08807, USA.
authors.forename: Christine
authors.initials: C
authors.lastname: Pelkman
authors.affiliation: School of Animal Sciences, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70808, USA.
authors.forename: Douglas
authors.initials: D
authors.lastname: Olson
authors.affiliation: Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, 70808, USA.
authors.forename: Jolene
authors.initials: J
authors.lastname: Zheng
keywords: fatty acids; fiber; home nutrition support