National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food and Dairy Sciences and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt.
Int J Biol Macromol. 2024 Jan;254(Pt 1):127725. doi: 10.1016/j.ijbiomac.2023.127725. Epub 2023 Oct 28.
Resistant starch (RS) has been extensively studied because of its beneficial effects on gut microbiota. In this study, four RSs obtained through various preparation processes were utilized for in vitro fermentation, and their structural characteristics before and after fermentation were determined using chromatography, Fourier infrared spectroscopy, and scanning electron microscopy (SEM). It was observed that these RSs can be classified into two categories based on their fermentation and structural features. The autoclaving RS (ARS) and extruding RS (ERS) were classified as Class I Microbiome Community (MC-I), characterized by a higher proportion of butyrate and its producers, including unclassified_g_Megasphaera and Megasphaera elsdenii. While microwaving RS (MRS) and ultrasound RS (URS) belonged to Class II Microbiome Community (MC-II), marked by a higher proportion of acetate and its producer, Bifidobacterium pseudocatenulatum DSM 20438. MC-I had a lower molecular weight, shorter chain length, more chains with degree of polymerization (DP) 36-100, and a more ordered structure than MC-II. Furthermore, SEM observations revealed distinct degradation patterns between MC-I and MC-II, which may be attributed to their surface structural characteristics. These findings imply that the preparation methods employed for RS can determine its multilevel structural characteristics, and consequently influence its physiological properties.
抗性淀粉（RS）因其对肠道微生物群的有益影响而受到广泛研究。在这项研究中，使用了通过各种制备工艺获得的四种 RS 进行体外发酵，并使用色谱、傅里叶变换红外光谱和扫描电子显微镜（SEM）来确定发酵前后的结构特征。观察到，这些 RS 可以根据它们的发酵和结构特征分为两类。高压蒸煮 RS（ARS）和挤压 RS（ERS）被归类为微生物组社区（MC-I），其特点是丁酸及其产生菌（包括未分类的_g_Megasphaera 和 Megasphaera elsdenii）的比例较高。而微波 RS（MRS）和超声 RS（URS）属于微生物组社区（MC-II），其特征是乙酸及其产生菌双歧杆菌假长双歧杆菌 DSM 20438 的比例较高。MC-I 的分子量较低，链长较短，DP 为 36-100 的链更多，结构更有序。此外，SEM 观察表明 MC-I 和 MC-II 之间存在明显的降解模式，这可能与其表面结构特征有关。这些发现表明，RS 所采用的制备方法可以决定其多层次的结构特征，并进而影响其生理特性。
