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ARS Home » Pacific West Area » Hilo, Hawaii » Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center » Tropical Crop and Commodity Protection Research » Research » Publications at this Location » Publication #412466
Research Project: Postharvest Protection of Tropical Commodities for Improved Market Access and Quarantine Security

Location: Tropical Crop and Commodity Protection Research

Title: Assessing the prebiotic potential of five taro (Colocasia esculenta) varieties found in Hawaii on the human gut microbiome and short-chain fatty acid production using in vitro human digestion and fecal fermentation system

Author
item SAXBY, SOLANGE - University Of Hawaii
item DONG, LIANGER - University Of Hawaii
item TIPTON, LAURA - James Madison University
item KAI, JESSIE - University Of Hawaii
item SAXBY, NATHAN - University Of Hawaii
item JIA, WEI - University Of Hawaii
item LEE, CHIN - University Of Hawaii
item FIALKWOSKI, MARIE K.R. - University Of Hawaii
item BOUSHEY, CAROL - University Of Hawaii
item Wall, Marisa
item LI, YONG - University Of Hawaii

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/2/2024
Publication Date: 8/15/2025
Citation: Saxby, S.M., Dong, L., Tipton, L., Kai, J., Saxby, N.E., Jia, W., Lee, C.N., Fialkowski, M.K., Boushey, C., Wall, M., Li, Y. 2025. Assessing the prebiotic potential of five taro (Colocasia esculenta) varieties found in Hawaii on the human gut microbiome and short-chain fatty acid production using in vitro human digestion and fecal fermentation system. ACS Food Science and Technology. 5(8),2912-2922. https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00261.
DOI: https://doi.org/10.1021/acsfoodscitech.4c00261

Interpretive Summary: Taro is a nutrient-dense staple food of Asian-Pacific populations and is high in essential vitamins, minerals, and dietary fiber. Flours derived from five Hawaiian taro varieties were assessed for prebiotic activity and their impact on gut microbial health. Analyses revealed functional distinctions among taro varieties in modulating gut microbiota and short-chain fatty acid (SCFA) production, with the Bun-Long variety exhibiting superior effects. The research shows the positive influence of Hawaiian taro flour varieties on gut microbiota, promoting SCFA production, and benefiting specific microbial species through its dietary fiber and resistant starch content.

Technical Abstract: Five taro (Colocasia esculenta) flour varieties (Bun-Long, Mana ‘Ulu, Moi, Kauai Lehua, and Tahitian) found in Hawaii were evaluated for their total dietary fiber (TDF), resistant starch (RS), and prebiotic activity score. An in vitro batch fecal fermentation system and 16S rDNA sequencing were used to assess the effects of taro flour varieties on human fecal microbial communities and short-chain fatty acid (SCFA) production. The results revealed that Bun-Long, Moi, and Tahitian had the highest TDF content (8.10, 7.23, and 7.47 g/100 g, respectively). Taro flour shifted the ratio of Firmicutes/Bacteroidetes in a favorable direction, promoting the growth of butyrate-producing genera, such as Megamonas and Blautia. Pearson’s correlation indicated associations between TDF and RS levels with butyric acid production and prebiotic activity scores, emphasizing taro’s potential to enhance gut microbial health. Pairwise beta-diversity highlighted distinctions among taro varieties in modulating gut microbiota and SCFAs, with Bun-Long exhibiting the greatest effects.