Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products

Siqi Li; Yantong Meng; Chao Wang; Zhuoma Suonan; Xinyu Zhang; Tong Wu; Zijian Dai; Yiyun Zhang; Sameh Sharafeldin; Yumei Zhang; Qun Shen; Yong Xue

doi:10.1016/j.ijbiomac.2023.127725

Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products

Int J Biol Macromol. 2024 Jan;254(Pt 1):127725. doi: 10.1016/j.ijbiomac.2023.127725. Epub 2023 Oct 28.

Authors

Siqi Li¹, Yantong Meng¹, Chao Wang¹, Zhuoma Suonan¹, Xinyu Zhang¹, Tong Wu¹, Zijian Dai¹, Yiyun Zhang¹, Sameh Sharafeldin², Yumei Zhang³, Qun Shen⁴, Yong Xue⁵

Affiliations

¹ National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
² 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.
³ School of Public Health, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China.
⁴ 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 Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
⁵ 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 Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China. Electronic address: xueyong@cau.edu.cn.

PMID: 38287585
DOI: 10.1016/j.ijbiomac.2023.127725

Abstract

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.

Keywords: Degradation pattern; Gut microbiome; Preparation method; Resistant starch; Short-chain fatty acids.

MeSH terms

Fatty Acids, Volatile / metabolism
Feces / microbiology
Fermentation
Gastrointestinal Microbiome*
Microbiota*
Resistant Starch / metabolism
Starch / chemistry

Substances

Resistant Starch
Starch
Fatty Acids, Volatile