F1000Research Open Peer Review , Medical University of Patrick O’Neil South Carolina USA , Texas A&M University Joanne Lupton USA Discuss this article (0) Comments 2 1 RESEARCH ARTICLE A resistant-starch enriched yogurt: fermentability, sensory characteristics, and a pilot study in children [version 1; referees: 2 approved] Kayanush Aryana , Frank Greenway , Nikhil Dhurandhar , Richard Tulley , John Finley , Michael Keenan , Roy Martin , Christine Pelkman , Douglas Olson , Jolene Zheng 2 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 Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, 79409, USA School of Nutrition and Food Science, College of Agriculture, Louisiana State University, Baton Rouge, LA, 70803, USA University of California, University of California, Davis, CA, 95616, USA Ingredion Incorporated, Bridgewater, NJ, 08807, USA 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 ( 0.0001). Appearance, P< 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 ( 0.05). HAM-RS2 supplementation resulted in acceptable (≥6 on a 1-9 scale) P< 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 ( =0.1) and increased stool short-chain fatty acids (SCFAs) ( P 0.05) including increased fecal acetate ( =0.02), and butyrate ( =0.089) P< P P from resistant starch (RS) fermentation and isobutyrate ( =0.01) from protein P 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. 1,2 2 3 4 4 4 5 6 1 2 1 2 3 4 5 6 Referee Status: Invited Referees version 1 published 01 Jun 2015 1 2 report report 01 Jun 2015, :139 (doi: ) First published: 4 10.12688/f1000research.6451.1 01 Jun 2015, :139 (doi: ) Latest published: 4 10.12688/f1000research.6451.1 v1 Page 1 of 12 F1000Research 2015, 4:139 Last updated: 25 DEC 2016