Effects of different types of potato resistant starches on intestinal microbiota and short-chain fatty acids under in vitro fermentation

文献类型： 外文期刊

第一作者： Liang, Dan

作者： Liang, Dan;Li, Nan;Hu, Honghai;Dai, Xiaofeng;Zhang, Hong

作者机构：

关键词： potato resistant starch; in vitro fermentation; intestinal microbiota; short‐ chain fatty acids

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 5 期

页码：

收录情况： SCI

摘要： The prebiotic effects of potato resistant starches RS1, RS2, RS3a, RS3b and RS4 were studied using simulated gut fermentation in vitro. The intestinal microbial composition was significantly changed by resistant starch (RS) after 24-h fermentation. All RSs (P < 0.05) decreased the ratio of Firmicutes/Bacteroidetes (F/B), and RS2 exhibited the lowest value of 0.95 +/- 0.07. The relative abundance of Bifidobacterium was significantly increased by RS4, whereas Megamonas and Prevotella were promoted by RS2. Further, RS4 produced the highest levels of acetate (138.34 mu M), whereas RS2 produced the highest levels of propionate (41.45 mu M) and butyrate (21.65 mu M). However, Bifidobacterium did not promote the production of propionate or butyrate, even though it was proficient in fermenting RS. Megamonas and Prevotella were positively associated with the higher production of propionate and butyrate. Here, different RSs played key roles in promoting intestinal health, and RS2 especially showed more abundant probiotic functions.

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