In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites. (19th July 2021)

• Record Type: Journal Article
• Authors: Liu, Jiaying; Liu, Feitong; Arıoğlu‐Tuncil, Seda; Xie, Zhuqing; Fu, Xiong; Huang, Qiang; Zhang, Bin
• Is Part Of: International journal of food science & technology. Volume 57:Number 5(2022)
• Page Start: 2782
• Page End: 2792
• Publication Date: 2021-07-19
• Subjects: Crystalline structure -- gut microbiota -- in vitro faecal fermentation -- resistant starch spherulites; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15237
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In the present study, we prepared A‐ and B‐type polymorph‐resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A‐ and B‐type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8–13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A‐type RSS decreased with the increase of crystallinity respectively, and highly crystalline B‐type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A‐type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B‐type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch‐based functional ingredients with enhanced gut health. Abstract : Different polymorphic types and crystallinity values of retrograded starches affected the in vitro faecal fermentation outcomes.