College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
Medical Research Institute, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou 510080, China; Guangdong Provincial Key Laboratory of Artificial Intelligence in Medical Image Analysis and Application, Guangzhou 510080, China.
Food Chem. 2024 Dec 15;461:140914. doi: 10.1016/j.foodchem.2024.140914. Epub 2024 Aug 18.
This study investigated the structural changes of resistant starch (RS) derived from autoclaved lentil starch (ALRS) and untreated lentil starch (ULRS) during in vitro colonic fermentation, as well as their regulatory effects on the composition of the intestinal microbiota. Following in vitro fermentation, both RS samples exhibited a progressive decrease in molecular weight and a gradual increase in double helix/order. Bifidobacterium was more abundant in ULRS during the initial period of fermentation, while ALRS showed higher abundance in the later stage. ALRS demonstrated greater production of short-chain fatty acids (SCFAs) compared to ULRS, likely attributed to its higher structural order and faster fermentation pattern. The distinct surface morphologies of ULRS and ALRS played a crucial role in determining the accessibility of RS substrates for microbial fermentation. These different structural patterns also influenced the shifts in microbial composition in fecal cultures, leading to variations in SCFAs production through anaerobic fermentation.
本研究考察了经高压蒸汽处理的小扁豆淀粉来源抗性淀粉（RS）（ALRS）和未经处理的小扁豆淀粉来源抗性淀粉（ULRS）在体外结肠发酵过程中的结构变化，以及它们对肠道微生物群落组成的调节作用。体外发酵后，两种 RS 样品的分子量均逐渐降低，双螺旋/有序度逐渐增加。在发酵的初始阶段，双歧杆菌在 ULRS 中更为丰富，而 ALRS 在后期表现出更高的丰度。与 ULRS 相比，ALRS 产生更多的短链脂肪酸（SCFAs），这可能归因于其更高的结构有序性和更快的发酵模式。ULRS 和 ALRS 的不同表面形态在确定 RS 底物对微生物发酵的可及性方面起着至关重要的作用。这些不同的结构模式也影响粪便培养物中微生物组成的变化，通过厌氧发酵导致 SCFAs 产生的变化。
