College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
J Agric Food Chem. 2021 May 12;69(18):5392-5404. doi: 10.1021/acs.jafc.0c08197. Epub 2021 Apr 12.
Resistant starches (RSs) with different structural features were isolated from both native and pullulanase-debranched and acid-hydrolyzed pea starches. Their microscopic changes, short-chain fatty acids (SCFA) composition, microbiota communities, and structural characteristics of the corresponding fermenta residues by the end of 24 h of the in vitro fermentation period were investigated. The microbial fermentation clearly caused numerous cracks and erosion on the RS granule surface. In comparison to the positive control, significantly higher levels of butyrate, propionate, and total SCFA were produced after 24 h of in vitro fecal fermentation when resistant starches were used as substrates. The RS substrates with different structural characteristics enabled varying growth of spp., spp., and spp. The discrepancy in microbiota communities associated with the differences in SCFA from the fermentation of RS with different structural features would be critical toward the rational design of foods containing resistant starch with targeted health benefits.
抗性淀粉（RS）具有不同的结构特征，分别从天然、普鲁兰酶解和酸水解豌豆淀粉中分离得到。研究了它们在体外发酵 24 小时结束时的微观变化、短链脂肪酸（SCFA）组成、微生物群落以及相应发酵残留物的结构特性。微生物发酵明显导致 RS 颗粒表面出现许多裂缝和侵蚀。与阳性对照相比，当以抗性淀粉为底物进行体外粪便发酵 24 小时后，丁酸、丙酸和总 SCFA 的产量明显更高。具有不同结构特征的 RS 底物使 spp.、 spp. 和 spp. 呈现不同的生长状态。具有不同结构特征的 RS 发酵产生的 SCFA 所引起的微生物群落的差异对含有具有特定健康益处的抗性淀粉的食品的合理设计至关重要。
