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Resistant starch in the diet of rodents promotes an increase in fermentation and a reduction in body fat, which is not lost in a high fat diet

The objective of this study was to investigate the effects of RS and fish oil (encapsulated tuna oil) in high and low‐fat diets. Primary outcomes were markers of gut fermentation and body composition. The results of previous studies, indicating that benefits of RS are lost in a high fat diet and fish oil has been shown to promote the prebiotic effect of RS, led us to investigate the results of addition of fish oil and RS in high fat versus low fat diets. Sprague Dawley rats were fed a diet with 28% RS, 4% fish oil, and high (20%) or low‐fat (7%) diet (wt. of diet) for 12 weeks. A 2×2×2 factorial was used with RS, fat, and fish oil as independent variables. Fermentation was increased in the ileum (p<.0.0006), colon (p<0.0001), and especially cecum (p<0.0001) with RS in both low and high fat diets. Cecal pH values were 6.20 and 7.07, and empty cecal weights were 1.93g and 0.57g for RS and non‐RS. Serum PYY and GLP‐1 levels were increased for RS (p<0.0001). Rats fed RS also had reduced abdominal fat (p<0.0008). This effect was greater for rats fed RS in a low‐fat diet (21% reduction) than for high‐fat diet (8% reduction). Results of the study reveal that the dietary RS promotes fermentation and reduced body fat in rats fed low or high fat diets, but there is less reduction of body fat with a high fat diet. Serum PYY and GLP‐1 levels were increased for RS (p<0.0001), but reduced by high fat (p<0.05). Support from National Starch Food Innovation, Clover Corp. and LSU AgCenter.