Increased Crystallite Stability Enhances Gut Microbial Fermentability of Type 5 Resistant Starch
Cuiping Wang, Chao Chen, Sun Rong, Jinglin Yu, Yuedong Yang, Les Copeland, Shujun Wang
Abstract
The amylolytic susceptibility of starch–lipid complexes with different forms of crystallites has been studied extensively, but the fermentation properties of these complexes remain little understood. Hence, the in vitro fecal fermentation properties of starch–lipid complexes with V I -type and V II -type crystallites were investigated in the present study. Compared to V I -type complexes, fermentation of V II -type complexes caused more severe disruption to the crystallites and resulted in greater acid, reducing sugar, and short-chain fatty acids (SCFAs) production. Moreover, fermentation of V II -type complexes promoted a greater relative abundance of SCFAs-producing bacteria in the fecal microbiota than did V I -type complexes. Our results show that the more stable V II -type complexes are utilized more effectively than V I -type complexes, which can be attributed to the bacteria binding more readily to V II -type than to V I -type complexes. Therefore, V II -type complexes were considered to deliver better health benefits than V I -type complexes due to their greater potential for producing SCFAs and stimulating beneficial gut microbial activity in the colon.