Investigating the dose response effects on palatability, tolerability and serum acetate levels of acetylated high-amylose maize starch (HAMSA) in healthy adults.
What is the hypothesis?
Resistant starches such as high amylose maize starch (HAMS) reach the large intestine undigested and are later fermented by the gut microbiota, producing short-chain fatty acids, one of which is acetate. Elevated serum acetate levels are thought to confer health benefits through immune and blood sugar modulation. So far, vinegars have been used to investigate physiological effects of oral ingestion of acetate.
What are we looking for?
An acetylated form of HAMS (HAMS-A) has been proposed as a novel vehicle for elevation of serum acetate levels, as it delivers acetate molecules and simultaneously encourages bacterial fermentation. We aim to investigate the pharmacokinetic behaviour of HAMS-A ingestion. You will be asked to eat meals supplemented with HAMS-A for 3 days. On the 4th day, a cannula will be inserted by a nurse at the Alfred Centre and blood samples will be taken every hour for 8 hours.
To be eligible you must be healthy, between 18-70 years of age, and live in Melbourne.
Contact
Ms Daniela Pufleau
email: dspuf1@student.monash.edu
phone: 0402 615 001
Department: Gastroenterology
Web: https://www.monash.edu/medicine/ccs/gastroenterology
Ethics Committee Project Number: 12601
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