Liang Minhong, Tu Shiyun, Fu Jinfeng, Wang Juan, Sheng Ou
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Foods. 2024 Oct 16;13(20):3277. doi: 10.3390/foods13203277.
Banana fruits are rich in starch, and unripe banana flour is considered a beneficial ingredient in the food industry because it has high levels of resistant starch, which significantly aids in promoting gut health and regulating blood sugar and lipid levels. However, the associations between banana cultivars with various genotypes cultivated globally and their resistant starch properties remain unclear. Herein, we investigated resistant starches from 16 banana cultivars covering three genome groups (ABB, AAB, and AAA) in order to reveal the differences and similarities among these cultivars. The results showed that there was a genotype-specific pattern in banana resistant starch (BRS) degradation. The AAA genome BRS exhibited a high degree of resistant starch degradation. The genotypes of the banana cultivars also impacted the granular morphology of the resistant starch. The ABB and AAB genome BRS were more conducive to forming resistant starch. The BRS samples from the three genome groups displayed either B-type or C-type structures. Even within the same genome group, the BRS samples exhibited differences in thermal and pasting properties. These findings reveal the impact of genotypes on BRS content and characteristics, providing a basis for future breeding and resistant starch utilization.
香蕉果实富含淀粉，未成熟的香蕉粉被认为是食品工业中的一种有益成分，因为它含有高水平的抗性淀粉，这对促进肠道健康以及调节血糖和血脂水平有显著帮助。然而，全球种植的具有不同基因型的香蕉品种与其抗性淀粉特性之间的关联仍不明确。在此，我们研究了涵盖三个基因组组（ABB、AAB和AAA）的16个香蕉品种的抗性淀粉，以揭示这些品种之间的异同。结果表明，香蕉抗性淀粉（BRS）的降解存在基因型特异性模式。AAA基因组的BRS表现出高度的抗性淀粉降解。香蕉品种的基因型也影响了抗性淀粉的颗粒形态。ABB和AAB基因组的BRS更有利于形成抗性淀粉。来自三个基因组组的BRS样品呈现出B型或C型结构。即使在同一基因组组内，BRS样品在热性能和糊化性能方面也存在差异。这些发现揭示了基因型对BRS含量和特性的影响，为未来的育种和抗性淀粉利用提供了依据。
