Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to G...
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Autor*in:	Yi Shen [verfasserIn] Zengxu An [verfasserIn] Zongyao Huyan [verfasserIn] Xiaoli Shu [verfasserIn] Dianxing Wu [verfasserIn] Ning Zhang [verfasserIn] Nicoletta Pellegrini [verfasserIn] Josep Rubert [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Übergeordnetes Werk:	In: npj Science of Food - Nature Portfolio, 2018, 7(2023), 1, Seite 12
Übergeordnetes Werk:	volume:7 ; year:2023 ; number:1 ; pages:12

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1038/s41538-023-00230-1

Katalog-ID:	DOAJ101071620

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spelling	10.1038/s41538-023-00230-1 doi (DE-627)DOAJ101071620 (DE-599)DOAJb0be8a67233546b7a1f46e09b1035e61 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yi Shen verfasserin aut Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples. The C∞ of the starch-lipid complex samples was found to be 17.7% and 18.5% lower than that of the starch samples in GZ93 and RS4, respectively. The INFOGEST undigested fractions were subsequently used for in vitro colonic fermentation. Short-chain fatty acids (SCFAs) concentrations, mainly acetate, and propionate were significantly higher in starch-lipid complexes compared to native flour or starch samples. Starch-lipid complexes produced a distinctive microbial composition, which resulted in different gene functions, mainly related to pyruvate, fructose, and mannose metabolism. Using Model-based Integration of Metabolite Observations and Species Abundances 2 (MIMOSA2), SCFA production was predicted and associated with the gut microbiota. These results indicated that incorporating lipids into rice starch promotes SCFA production by modulating the gut microbiota selectively. Nutrition. Foods and food supply Food processing and manufacture Zengxu An verfasserin aut Zongyao Huyan verfasserin aut Xiaoli Shu verfasserin aut Dianxing Wu verfasserin aut Ning Zhang verfasserin aut Nicoletta Pellegrini verfasserin aut Josep Rubert verfasserin aut In npj Science of Food Nature Portfolio, 2018 7(2023), 1, Seite 12 (DE-627)1016298021 23968370 nnns volume:7 year:2023 number:1 pages:12 https://doi.org/10.1038/s41538-023-00230-1 kostenfrei https://doaj.org/article/b0be8a67233546b7a1f46e09b1035e61 kostenfrei https://doi.org/10.1038/s41538-023-00230-1 kostenfrei https://doaj.org/toc/2396-8370 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 7 2023 1 12
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callnumber-first	T - Technology
author	Yi Shen
spellingShingle	Yi Shen misc TX341-641 misc TP368-456 misc Nutrition. Foods and food supply misc Food processing and manufacture Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
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topic_title	TX341-641 TP368-456 Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
topic	misc TX341-641 misc TP368-456 misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
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title_full	Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
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author_browse	Yi Shen Zengxu An Zongyao Huyan Xiaoli Shu Dianxing Wu Ning Zhang Nicoletta Pellegrini Josep Rubert
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title_sort	lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
callnumber	TX341-641
title_auth	Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
abstract	Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples. The C∞ of the starch-lipid complex samples was found to be 17.7% and 18.5% lower than that of the starch samples in GZ93 and RS4, respectively. The INFOGEST undigested fractions were subsequently used for in vitro colonic fermentation. Short-chain fatty acids (SCFAs) concentrations, mainly acetate, and propionate were significantly higher in starch-lipid complexes compared to native flour or starch samples. Starch-lipid complexes produced a distinctive microbial composition, which resulted in different gene functions, mainly related to pyruvate, fructose, and mannose metabolism. Using Model-based Integration of Metabolite Observations and Species Abundances 2 (MIMOSA2), SCFA production was predicted and associated with the gut microbiota. These results indicated that incorporating lipids into rice starch promotes SCFA production by modulating the gut microbiota selectively.
abstractGer	Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples. The C∞ of the starch-lipid complex samples was found to be 17.7% and 18.5% lower than that of the starch samples in GZ93 and RS4, respectively. The INFOGEST undigested fractions were subsequently used for in vitro colonic fermentation. Short-chain fatty acids (SCFAs) concentrations, mainly acetate, and propionate were significantly higher in starch-lipid complexes compared to native flour or starch samples. Starch-lipid complexes produced a distinctive microbial composition, which resulted in different gene functions, mainly related to pyruvate, fructose, and mannose metabolism. Using Model-based Integration of Metabolite Observations and Species Abundances 2 (MIMOSA2), SCFA production was predicted and associated with the gut microbiota. These results indicated that incorporating lipids into rice starch promotes SCFA production by modulating the gut microbiota selectively.
abstract_unstemmed	Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples. The C∞ of the starch-lipid complex samples was found to be 17.7% and 18.5% lower than that of the starch samples in GZ93 and RS4, respectively. The INFOGEST undigested fractions were subsequently used for in vitro colonic fermentation. Short-chain fatty acids (SCFAs) concentrations, mainly acetate, and propionate were significantly higher in starch-lipid complexes compared to native flour or starch samples. Starch-lipid complexes produced a distinctive microbial composition, which resulted in different gene functions, mainly related to pyruvate, fructose, and mannose metabolism. Using Model-based Integration of Metabolite Observations and Species Abundances 2 (MIMOSA2), SCFA production was predicted and associated with the gut microbiota. These results indicated that incorporating lipids into rice starch promotes SCFA production by modulating the gut microbiota selectively.
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title_short	Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
url	https://doi.org/10.1038/s41538-023-00230-1 https://doaj.org/article/b0be8a67233546b7a1f46e09b1035e61 https://doaj.org/toc/2396-8370
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author2	Zengxu An Zongyao Huyan Xiaoli Shu Dianxing Wu Ning Zhang Nicoletta Pellegrini Josep Rubert
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up_date	2024-07-03T18:20:53.027Z
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