In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure

Xiaoyi Luo; Qiang Huang; Xiong Fu; Supaluck Kraithong; Yaqi Hu; Yang Yuan; Jinsong Bao; Bin Zhang

doi:10.1016/j.carbpol.2023.120606

In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure

Carbohydr Polym. 2023 May 1:307:120606. doi: 10.1016/j.carbpol.2023.120606. Epub 2023 Jan 25.

Authors

Xiaoyi Luo¹, Qiang Huang¹, Xiong Fu¹, Supaluck Kraithong¹, Yaqi Hu², Yang Yuan³, Jinsong Bao⁴, Bin Zhang⁵

Affiliations

¹ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
² Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
³ School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
⁴ Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China. Electronic address: jsbao@zju.edu.cn.
⁵ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: zhangb@scut.edu.cn.

PMID: 36781271
DOI: 10.1016/j.carbpol.2023.120606

Abstract

To obtain the relation between rice starch features and fermentation characteristics, rice starches with various polymorphic types and apparent amylose contents were subjected to in vitro fecal fermentation. Gas and short-chain fatty acid production was evaluated as a function of fermentation time, and the microbial responses were monitored by 16S rRNA sequencing technique at the end of fermentation. Regardless of polymorphic type, three high-amylose mutant rice starches (i.e., GM03, A-type; BP577, B-type; Wx21TT, C-type) displayed significantly slower fermentation rate during the first 12 h and higher final butyrate yield (17.6-17.9 mM) compared to the A-type normal starches (9311 and Wx22TT), and promoted the proliferation of Roseburia. However, A-type normal rice starches presented higher propionate production, and increased the growth of Bacteroides and Megamonas. The principal component and redundancy analyses indicated that three high-amylose mutant rice starches showed similar abundance and migration of microbial communities, and the apparent amylose content was closely correlated with the abundance of their five key amplicon sequence variants. Our results demonstrated that amylose content might be a controlling factor in determining the fermentation properties of rice starches than crystalline structure.

Keywords: Amylose content; Crystalline structure; Gut microbiota; In vitro fecal fermentation; Mutant rice starch.

MeSH terms

Amylose* / chemistry
Fermentation
Oryza* / chemistry
RNA, Ribosomal, 16S
Starch / chemistry

Substances

Amylose
RNA, Ribosomal, 16S
Starch