Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microflora

作     者：Li, Dan Wang, Xin Wang, Jilite Wang, Mingchun Zhou, Jiaping Liu, Suwen Zhao, Juan Li, Jing Wang, Hao 

作者机构：Tianjin Univ Sci & Technol TUST State Key Lab Food Nutr & Safety Tianjin Peoples R China Hetao Coll Dept Agr Bayannur Inner Mongolia Peoples R China Anhui Agr Univ Dept Food Sci & Engn Hefei Peoples R China Hebei Normal Univ Sci & Technol Coll Food Sci & Technol Qinhuangdao Hebei Peoples R China Tianjin Univ Sci & Technol TUST State Key Lab Food Nutr & Safety Tianjin 300457 Peoples R China Tianjin Univ Sci & Technol Res Ctr Modern Anal Technol Tianjin 300457 Peoples R China 

出 版 物：《JOURNAL OF FOOD SCIENCE》 (食品科学杂志)

年 卷 期：2023年第88卷第8期

页      面：3562-3576页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

基　　金：Suwen LIU National Natural Science Foundation of China 

主　　题：fecal fermentation in vitro digestion short-chain fatty acids starch-fatty acid complexes 

摘      要：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.