Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats

Abstract

Raw and cooked (autoclaved) green bananas are fed to rats for 4 weeks and their effects on cecal microbiota and biomarkers of fermentation are evaluated and compared with those of potato starch, which is rich in RS. Relative abundances of genera Lachnospiraceae_NK4A136_group and Roseburia, and species Bifidobacterium pseudolongum in rat cecum are higher in the raw green banana group with higher RS consumption than in the control group. The raw green banana group shows higher cecal acetate production and similarly high levels of cecal n‐butyrate production than that in the potato starch group. In the autoclaved green banana group, the cecal microbial composition is altered and the relative abundance of family Ruminococcaceae increased. Additionally, the molar proportion of n‐butyrate in the cecum of the autoclaved green banana group is higher than that in the control group. The levels of cecal mucin and IgA in the raw green banana and potato starch groups are found to be higher compared to those observed in the control and autoclaved green banana groups. Therefore, raw and autoclaved green bananas can alter cecal microbial composition and thus exhibit beneficial intestinal fermentation characteristics.