Can acarbose convert carbs into SCFAs? (does it reduce calories ingested by some?)

Just by getting the polysaccharide calories processed by bacteria first, where some of it presumably feeds the bacteria rather than human

https://www.researchgate.net/publication/6424963_Low-dose_acarbose_does_not_delay_digestion_of_starch_but_reduces_its_bioavailability => this uses a freakishly weak dose of 12.5mg. If 12.5mg can do it, imagine what 50/100 mg could do

http://www.aginganddisease.org/EN/10.14336/AD.2022.0117

, it is of interest to know whether addition of a small dose of acarbose to rapidly digestible starch can change the digestive profile to that of a slowly digestible starch. If this is achieved, one would expect with acarbose a lower influx rate of starch-derived glucose in the early postprandial period and a higher influx rate in the late postprandial period, resulting in approximately the same bioavailability of glucose as without acarbose. However, in our study we found that a low dose of
12.5 mg of acarbose added to rapidly digestible corn pasta significantly reduced the rate of appearance of exogenous glucose in the first 4 h after ingestion, whereas in the postprandial period between 4 and 6 h the RaEx was the same. Consequently, the bioavailability of starch during the 6-h test period was reduced by 22%. In addition, the percentage of the ingested dose that was excreted as 13CO2 during the study period was significantly reduced by acarbose (CP 37.5 ± 2.8 %dose; CPac 27.2 ± 2.2 %dose; P = 0.004). Similar data were found by Achour et al. [21] comparing digestible and partially indigestible cornstarch: the percentage of the ingested dose excreted after ingestion of digestible starch was 35.3 ± 3.0 and that after partially indigestible starch 28.2 ± 1.8 over a period of 8 h.

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