In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

Jiaying Liu; Feitong Liu; Seda Arıoğlu-Tuncil; Zhuqing Xie; Xiong Fu; Qiang Huang; Bin Zhang

doi:10.1111/ijfs.15237

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

Jiaying Liu, Feitong Liu, Seda Arıoğlu-Tuncil, Zhuqing Xie, Xiong Fu, Qiang Huang, Bin Zhang^*

^*Corresponding author for this work

Food Microbiology, Gut Health, and Fermentation

Research output: Contribution to journal › Journal article › Research › peer-review

8 Citations (Scopus)

Abstract

In the present study, we prepared A- and B-type polymorph-resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A- and B-type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8–13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A-type RSS decreased with the increase of crystallinity respectively, and highly crystalline B-type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A-type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B-type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch-based functional ingredients with enhanced gut health.

Original language	English
Journal	International Journal of Food Science and Technology
Volume	57
Issue number	5
Pages (from-to)	2782-2792
ISSN	0950-5423
DOIs	https://doi.org/10.1111/ijfs.15237
Publication status	Published - 2022

Keywords

Crystalline structure
gut microbiota
in vitro faecal fermentation
resistant starch spherulites

Access to Document

10.1111/ijfs.15237

Cite this

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites. / Liu, Jiaying; Liu, Feitong; Arıoğlu-Tuncil, Seda; Xie, Zhuqing; Fu, Xiong; Huang, Qiang; Zhang, Bin.

In: International Journal of Food Science and Technology, Vol. 57, No. 5, 2022, p. 2782-2792.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{91a72faf8f864c56b1e2a3d8b569f514,

title = "In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites",

abstract = "In the present study, we prepared A- and B-type polymorph-resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A- and B-type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8–13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A-type RSS decreased with the increase of crystallinity respectively, and highly crystalline B-type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A-type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B-type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch-based functional ingredients with enhanced gut health.",

keywords = "Crystalline structure, gut microbiota, in vitro faecal fermentation, resistant starch spherulites",

author = "Jiaying Liu and Feitong Liu and Seda Arıoğlu-Tuncil and Zhuqing Xie and Xiong Fu and Qiang Huang and Bin Zhang",

note = "Funding Information: The authors thank the National Natural Science Foundation of China (31701546), Natural Science Foundation of Guangdong Province (2021A1515011328), the Fundamental Research Funds for the Central Universities of China (2019ZD40) and the 111 Project (B17018) for financial support. Bin Zhang thanks the Hong Kong Scholar Program (XJ2019049), and Pearl River Talent Recruitment Program of Guangdong Province (2017GC010229). Publisher Copyright: {\textcopyright} 2021 Institute of Food Science and Technology.",

year = "2022",

doi = "10.1111/ijfs.15237",

language = "English",

volume = "57",

pages = "2782--2792",

journal = "International Journal of Food Science and Technology",

issn = "1365-2621",

publisher = "Wiley-Blackwell",

number = "5",

}

TY - JOUR

T1 - In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

AU - Liu, Jiaying

AU - Liu, Feitong

AU - Arıoğlu-Tuncil, Seda

AU - Xie, Zhuqing

AU - Fu, Xiong

AU - Huang, Qiang

AU - Zhang, Bin

N1 - Funding Information: The authors thank the National Natural Science Foundation of China (31701546), Natural Science Foundation of Guangdong Province (2021A1515011328), the Fundamental Research Funds for the Central Universities of China (2019ZD40) and the 111 Project (B17018) for financial support. Bin Zhang thanks the Hong Kong Scholar Program (XJ2019049), and Pearl River Talent Recruitment Program of Guangdong Province (2017GC010229). Publisher Copyright: © 2021 Institute of Food Science and Technology.

PY - 2022

Y1 - 2022

N2 - In the present study, we prepared A- and B-type polymorph-resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A- and B-type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8–13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A-type RSS decreased with the increase of crystallinity respectively, and highly crystalline B-type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A-type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B-type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch-based functional ingredients with enhanced gut health.

AB - In the present study, we prepared A- and B-type polymorph-resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A- and B-type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8–13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A-type RSS decreased with the increase of crystallinity respectively, and highly crystalline B-type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A-type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B-type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch-based functional ingredients with enhanced gut health.

KW - Crystalline structure

KW - gut microbiota

KW - in vitro faecal fermentation

KW - resistant starch spherulites

U2 - 10.1111/ijfs.15237

DO - 10.1111/ijfs.15237

M3 - Journal article

AN - SCOPUS:85110433016

VL - 57

SP - 2782

EP - 2792

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 1365-2621

IS - 5

ER -