Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production
Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production
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DOI：
10.1021/acs.jafc.0c07664
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发表时间：
2021-02-22
影响因子：
6.1
通讯作者：
Tian, Yaoqi
中科院分区：
文献类型：
--
作者：
Chang, Ranran;Jin, Zhengyu;Tian, Yaoqi
III型抗性淀粉（RS3）对酶消化具有高抗性，并通过发酵产生短链脂肪酸（SCFA）而有益于结肠细菌。研究已经描绘了RS制备和描述RS级分与不同类型的淀粉，但消化过程很少受到关注。在模拟唾液、胃和肠消化系统中，研究了从脱支淀粉中获得的RS3的分子和晶体结构变化、热性质和SCFA含量。消化的RS3残基的平均聚合度和熔融焓变增加;较高的相对结晶度反映了高分子有序性。精细结构的变化表明，酶抗性淀粉可能形成在消化过程中的短直链淀粉链重排成酶抗性结构具有较高的相对结晶度。发酵人粪便后，RS3增加了SCFA的含量，特别是丁酸的含量，表明这种重结晶RS3可能是一种新的益生元产品。
Type III resistant starch (RS3) has high resistance to enzymatic digestibility and benefits colonic bacteria by producing short-chain fatty acids (SCFAs) via fermentation. Studies have delineated RS preparation and the description of RS fractions with different types of starch, but the digestion process has received little attention. The molecular and crystalline structure changes, thermal properties, and SCFA content of RS3 obtained from debranched starch were investigated in simulated salivary, gastric, and intestinal digestion systems. The average degree of polymerization and the melting enthalpy change of the digested RS3 residues increased; a high molecular order was reflected by the higher relative crystallinity. Fine structural changes suggested that enzyme-resistant starch might form during digestion by the rearrangement of short amylose chains into enzyme-resistant structures with higher relative crystallinity. After fermentation of human feces, RS3 increased the SCFA content, especially of butyric acid, indicating that this recrystallized RS3 could be a new prebiotic product.