Liu, JiayingLiu, FeitongArioglu-Tuncil, SedaXie, ZhuqingFu, XiongHuang, QiangZhang, Bin2024-02-232024-02-2320220950-54231365-2621https://doi.org/10.1111/ijfs.15237https://hdl.handle.net/20.500.12452/13879In 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.eninfo:eu-repo/semantics/closedAccessCrystalline StructureGut MicrobiotaIn Vitro Faecal FermentationResistant Starch SpherulitesArticle575278227922-s2.0-85110433016Q1WOS:000674391900001Q210.1111/ijfs.15237