Increased Crystallite Stability Enhances Gut Microbial Fermentability of Type 5 Resistant Starch
Cuiping Wang1,2, Chen Chao1,2, Rong Sun1,2
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Abstract:
The amylolytic susceptibility of starch-lipid complexes with different forms of crystallites has been studied extensively, but the fermentation properties of these complexes remain little understood. Hence, the in vitro fecal fermentation properties of starch-lipid complexes with VI-type and VII-type crystallites were investigated in the present study. Compared to VI-type complexes, fermentation of VII-type complexes caused more severe disruption to the crystallites and resulted in greater acid, reducing sugar, and short-chain fatty acids (SCFAs) production. Moreover, fermentation of VII-type complexes promoted a greater relative abundance of SCFAs-producing bacteria in the fecal microbiota than did VI-type complexes. Our results show that the more stable VII-type complexes are utilized more effectively than VI-type complexes, which can be attributed to the bacteria binding more readily to VII-type than to VI-type complexes. Therefore, VII-type complexes were considered to deliver better health benefits than VI-type complexes due to their greater potential for producing SCFAs and stimulating beneficial gut microbial activity in the colon.
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