In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota

文献类型： 外文期刊

第一作者： Li, Zhi-tao

作者： Li, Zhi-tao;Hu, Guo-ao;Jiang, Yun;Gao, Min-jie;Zhan, Xiao-bei;Zhu, Li;Zhao, Zhi-chao

作者机构：

关键词： Diabetes; Digestion; Fermentation; Gut microbiota; Resistant starch

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 361 卷

页码：

收录情况： SCI

摘要： Highly resistant starch rice (HRSR) is of particular interest in terms of its capacity to deliver short-chain fatty acids (SCFAs) to the colon in the prevention of diabetes mellitus and obesity. In this study, HRSR was processed into cooked rice, rice milk, rice cake, and rice popcorn, and the in vitro digestion and fermentation processes were monitored. The results showed that the starch digestibility of the four samples conformed to a first-order twophase equation, and the resistant starch content of rice cake was the highest (11.98%). Compared with inulin, rice cake had a slower fermentation rate, and the butyrate concentration increased by 67.85%. The abundances of Prevotellaceae, which promotes the synthesis of SCFAs, and anti-inflammatory Faecalibacterium increased. The abundances of Proteobacteria and Megamonas, markers of gut microbiota imbalance, decreased. The results might facilitate the design and production of functional food products for type 2 diabetic and obese patients and improving colonic health.

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