Norsuwan Tidarat, Kumrungsee Thanutchaporn, Yanaka Noriyuki, Nagao Tomoka, Thongngam Masubon
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan.
NPJ Sci Food. 2025 Apr 22;9(1):54. doi: 10.1038/s41538-025-00418-7.
Recently, oleogel and heat-moisture-treated (HMT) modified starch have gained much attention as a potential margarine replacement and a low-digestible starch, respectively. To date, most studies have investigated oleogel and HMT starch as individual components, while information regarding their physiological properties as a food matrix form is scarce. Here, we demonstrated that the HMT starch-oleogel food matrix exhibited the lowest plasma lipid and glucose levels, but high lipid and fecal excretion in mice, indicating that the food matrix possibly lowered lipid and carbohydrate digestibility. The resistant starch (RS) content was markedly decreased in the food matrix, suggesting other factors, such as lipid barriers and gel viscosity, in lowering the food-matrix digestibility. Roseburia, Adlercreutzia, and rc4-4 were enriched, while Bifidobacterium and Clostridium were reduced in the food matrix group. The present study provides insights into the in vivo physiological properties and the health benefits of oleogel and HMT starch in food matrix forms.
最近，油凝胶和湿热处理（HMT）改性淀粉分别作为人造黄油的潜在替代品和低消化率淀粉受到了广泛关注。迄今为止，大多数研究都将油凝胶和HMT淀粉作为单独的成分进行研究，而关于它们作为食品基质形式的生理特性的信息却很少。在此，我们证明了HMT淀粉-油凝胶食品基质在小鼠体内表现出最低的血浆脂质和葡萄糖水平，但脂质和粪便排泄量较高，这表明该食品基质可能降低了脂质和碳水化合物的消化率。食品基质中的抗性淀粉（RS）含量显著降低，这表明还有其他因素，如脂质屏障和凝胶粘度，会降低食品基质的消化率。在食品基质组中，罗斯氏菌属、阿德勒氏菌属和rc4-4富集，而双歧杆菌属和梭菌属减少。本研究为油凝胶和HMT淀粉在食品基质形式下的体内生理特性和健康益处提供了见解。
