School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Carbohydr Polym. 2024 Apr 1;329:121779. doi: 10.1016/j.carbpol.2024.121779. Epub 2024 Jan 5.
While cooked rice is widely consumed as a whole food, the specific characteristics and impact of its resistant starch (RS) on gut microbiota are largely unexplored. In this study, three rice varieties with distinct starch molecular structures were used to prepare RS from cooked rice. All three types of RS had a crystalline structure characterized as B + V type, with the V type being the predominant crystalline polymorph. Distinct differences in chain-length distributions were observed among different RSs, with rapidly fermentable starch fractions comprising short amylopectin and long amylose chains, while the degrees of polymerization (DPs) ∼ 10, 37, 65, and 105 fractions comprised the slowly fermentable starch. Jasmine rice RS showed the highest proportion of this slowly fermentable starch fraction, which appeared to be specifically utilized by Megasphaera_elsdenii_DSM_20460 OTU198. The fermentation of Jasmine RS resulted in the highest production of butyrate after 24 h, which was positively correlated with the relative abundance of Megasphaera_elsdenii_DSM_20460 OTU198. These findings collectively indicate that RS in cooked rice with a higher V type crystallinity and DPs ∼ 10, 37, 65, and 105 fractions promote butyrate production and stimulate the growth of butyrate-producing bacteria in the human gut, thereby conferring beneficial effects on gut health.
虽然煮熟的米饭被广泛作为全谷物食用，但它的抗性淀粉（RS）的具体特征及其对肠道微生物群的影响在很大程度上尚未得到探索。在这项研究中，使用三种具有不同淀粉分子结构的大米品种来从煮熟的米饭中制备 RS。所有三种类型的 RS 都具有 B+V 型的结晶结构，其中 V 型是主要的结晶多形体。不同 RS 之间的链长分布存在明显差异，快速发酵淀粉部分由短直链淀粉和长支链淀粉组成，而聚合度（DPs）约为 10、37、65 和 105 的部分由缓慢发酵淀粉组成。茉莉香米 RS 显示出该缓慢发酵淀粉部分的最高比例，这部分似乎是由 Megasphaera_elsdenii_DSM_20460 OTU198 特异性利用的。在 24 小时后，茉莉香米 RS 的发酵导致丁酸的产量最高，这与 Megasphaera_elsdenii_DSM_20460 OTU198 的相对丰度呈正相关。这些发现共同表明，具有更高 V 型结晶度和 DPs 约为 10、37、65 和 105 部分的煮熟米饭中的 RS 可促进丁酸的产生，并刺激肠道中产生丁酸的细菌的生长，从而对肠道健康产生有益影响。
