@article{oai:obihiro.repo.nii.ac.jp:00004542,
 author = {Nagata, Ryuji and INNAMI, Naoya and Pelpolage, Samanthi and Shimada, Kenichiro and 島田, 謙一郎 and Koaze, Hiroshi and 小疇, 浩 and Tani, Masayuki and 谷, 昌幸 and Han, Kyu-ho and 韓, 圭鎬 and Fukushima, Michihiro and 福島, 道広},
 journal = {Journal of nutritional science and vitaminology},
 month = {},
 note = {application/pdf, The effects of potato starch, isolated from Snowden (SD) and Kitahime (KH) varieties, on cecal fermatation properties in rats were evaluated. In high-amylose cornstarch (HAS), SD and KH groups, cecal acetate and total short-chain fatty acid concentrations were increased and cecal pH was lowered compared to control (CON) group. Further, cecal immunoglobulin A levels were increased and cecal ammonia-nitrogen, p-cresol, skatole and indole concentrations were lowered in HAS, SD and KH groups compared to the CON group. Therefore, potato starch might possess beneficial intestinal fermentation properties., 日本ビタミン学会、日本栄養・食糧学会共同編集},
 pages = {S192--S195},
 title = {Effects of Raw Potato Starch with High Resistant Starch Levels on Cecal Fermentation Properties in Rats},
 volume = {65},
 year = {2019}
}