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

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dc.contributor.authorLiu, Jiaying
dc.contributor.authorLiu, Feitong
dc.contributor.authorArioglu-Tuncil, Seda
dc.contributor.authorXie, Zhuqing
dc.contributor.authorFu, Xiong
dc.contributor.authorHuang, Qiang
dc.contributor.authorZhang, Bin
dc.date.accessioned2024-02-23T14:24:16Z
dc.date.available2024-02-23T14:24:16Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipNational Natural Science Foundation of China [31701546]; Natural Science Foundation of Guangdong Province [2021A1515011328]; Fundamental Research Funds for the Central Universities of China [2019ZD40]; 111 Project [B17018]; Hong Kong Scholar Program [XJ2019049]; Pearl River Talent Recruitment Program of Guangdong Province [2017GC010229]en_US
dc.description.sponsorshipThe 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).en_US
dc.identifier.doi10.1111/ijfs.15237
dc.identifier.endpage2792en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85110433016en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2782en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.15237
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13879
dc.identifier.volume57en_US
dc.identifier.wosWOS:000674391900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCrystalline Structureen_US
dc.subjectGut Microbiotaen_US
dc.subjectIn Vitro Faecal Fermentationen_US
dc.subjectResistant Starch Spherulitesen_US
dc.titleIn vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulitesen_US
dc.typeArticleen_US

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