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

作者：Liu, Jiaying; Liu, Feitong; Arioglu-Tuncil, Seda; Xie, Zhuqing; Fu, Xiong; Huang, Qiang; Zhang, Bin^*

来源：International Journal of Food Science and Technology, 2022, 57(5): 2782-2792.

DOI：10.1111/ijfs.15237

• Crystalline structure
• gut microbiota
• in vitro faecal fermentation
• resistant starch spherulites

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.