Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microflora.
fecal fermentation
in vitro digestion
short-chain fatty acids
starch-fatty acid complexes
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2023
Aug 2023
Historique:
revised:
16
05
2023
received:
25
08
2022
accepted:
31
05
2023
medline:
7
8
2023
pubmed:
8
7
2023
entrez:
8
7
2023
Statut:
ppublish
Résumé
Resistant starch type 5 (RS5), a starch-lipid complex, exhibited potential health benefits in blood glucose and insulin control due to the low digestibility. The effects of the crystalline structure of starch and chain length of fatty acid on the structure, in vitro digestibility, and fermentation ability in RS5 were investigated by compounding (maize, rice, wheat, potato, cassava, lotus, and ginkgo) of different debranched starches with 12-18C fatty acid (lauric, myristic, palmitic, and stearic acids), respectively. The complex showed a V-type structure, formed by lotus and ginkgo debranched starches, and fatty acid exhibited a higher short-range order and crystallinity, and lower in vitro digestibility than others due to the neat interior structure of more linear glucan chains. Furthermore, a fatty acid with 12C (lauric acid)-debranched starches complexes had the highest complex index among all complexes, which might be attributed to the activation energy required for complex formation increased with the lengthening of the lipid carbon chain. Therefore, the lotus starch-lauric acid complex (LS12) exhibited remarkable ability in intestinal flora fermentation to produce short-chain fatty acid (SCFAs), reducing intestinal pH, and creating a favorable environment for beneficial bacteria.
Identifiants
pubmed: 37421353
doi: 10.1111/1750-3841.16680
doi:
Substances chimiques
Starch
9005-25-8
Fatty Acids
0
Glucans
0
Lauric Acids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3562-3576Subventions
Organisme : Suwen LIU
Organisme : The National Natural Science Foundation of China
ID : 32101952
Informations de copyright
© 2023 Institute of Food Technologists.
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