When resistant starch from Vitelotte travels to the large intestine, what vital short-chain fatty acid (SCFA) is produced through fermentation by beneficial gut bacteria?

Answer

Butyrate

The Vitelotte potato, like other potatoes, contains resistant starch, a specific type of fiber that resists digestion in the small intestine and proceeds to the large intestine. Once in the large intestine, this resistant starch serves as a crucial substrate for fermentation by the resident beneficial gut microbiota. This fermentation process is responsible for generating short-chain fatty acids (SCFAs). Of these metabolic byproducts, butyrate is highlighted as being particularly vital for gut health. Butyrate functions as the primary energy source fueling colon cells, which is essential for maintaining their structure and function. Furthermore, adequate butyrate levels are implicated in supporting the repair of damaged colon lining and are associated with a reduced likelihood of developing bowel cancer.

When resistant starch from Vitelotte travels to the large intestine, what vital short-chain fatty acid (SCFA) is produced through fermentation by beneficial gut bacteria?

Related Questions

What specific water-soluble pigments are responsible for the deep violet color and nutritional advantages of the Vitelotte potato over paler varieties?According to research comparing purple-fleshed and white-fleshed potatoes, how much greater was the antioxidant activity observed in the purple variety when measured gram-for-gram?What tangible cardiovascular benefit was observed in healthy adults consuming an anthocyanin-rich potato variety for four weeks in one human trial concerning blood pressure regulation?When resistant starch from Vitelotte travels to the large intestine, what vital short-chain fatty acid (SCFA) is produced through fermentation by beneficial gut bacteria?Compared to yellow and white potatoes, what was the specific Glycemic Index ($ ext{GI}$) value measured for purple potatoes in the referenced comparison study?Which two specific acylated anthocyanins have been identified as being present within the purple flesh of the Vitelotte potato?In the established ranking of macro and micro minerals found in purple potato flour (PPF) versus yellow potato flour (YPF), which mineral holds the dominant position across both samples?What specific preparation technique involving cooking followed by chilling is recommended to significantly increase the content of resistant starch in Vitelotte potatoes?In analyses where purple potato extracts were tested *in vitro*, against which undesirable bacterium was the inhibitory effect observed to be stronger than that of the antibiotic drug chloramphenicol in that specific test?What colorless polyphenol, which can constitute up to 80% of the total polyphenols in the tuber, is found in higher concentrations in the purple flesh of the Vitelotte?When comparing the total dietary fiber percentage on a dry weight basis between processed purple potato flour (PPF) and yellow potato flour (YPF) in one study, which flour sample exhibited the higher yield?
healthpotatobenefitvitelotte