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High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles
A slower rate of starch digestion in the small intestine increases the amount of resistant starch (RS) entering the large intestine, which is associated with health benefits. Although increasing the amylose (AM) content of dietary starch intake is one way to increase RS, the processes involved in gu...
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Published in: | Food & function 2020-06, Vol.11 (6), p.5635-5646 |
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description | A slower rate of starch digestion in the small intestine increases the amount of resistant starch (RS) entering the large intestine, which is associated with health benefits. Although increasing the amylose (AM) content of dietary starch intake is one way to increase RS, the processes involved in gut microbial hydrolysis and fermentation of high AM-RS substrates are poorly understood. In this study, five high AM wheat (HAW) starches ranging from 47% AM to 93% AM and a wild type (37% AM), in both native granular and cooked forms, were subjected to
in vitro
fermentation with a porcine faecal inoculum. Fermentation kinetics, temporal microbial changes, amylolytic enzyme activities and residual starch were determined. All granular starches showed similar fermentation characteristics, independent of AM level, whereas cooking accelerated fermentation of lower AM but slowed fermentation of high AM starches. HAW starches with a very high AM content (>85%) all had similar fermentation kinetics and short-chain fatty acid end-product profiles. Microbial α-amylase, β-amylase, pullulanase and amyloglucosidase enzymatic activities were all detected and followed fermentation kinetics. HAW starch promoted shifts in the microbial community, with increases of the family Lachnospiraceae and the genus
Treponema
observed, while the genera
Prevotella
and
Streptococcus
were reduced in comparison to 37% AM. Overall, these findings suggest that any HAW starch incorporated into high RS food products would be expected to have beneficial microbiota-mediated effects in terms of fermentation kinetics and end products.
In vitro
fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine. |
doi_str_mv | 10.1039/d0fo00198h |
format | article |
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in vitro
fermentation with a porcine faecal inoculum. Fermentation kinetics, temporal microbial changes, amylolytic enzyme activities and residual starch were determined. All granular starches showed similar fermentation characteristics, independent of AM level, whereas cooking accelerated fermentation of lower AM but slowed fermentation of high AM starches. HAW starches with a very high AM content (>85%) all had similar fermentation kinetics and short-chain fatty acid end-product profiles. Microbial α-amylase, β-amylase, pullulanase and amyloglucosidase enzymatic activities were all detected and followed fermentation kinetics. HAW starch promoted shifts in the microbial community, with increases of the family Lachnospiraceae and the genus
Treponema
observed, while the genera
Prevotella
and
Streptococcus
were reduced in comparison to 37% AM. Overall, these findings suggest that any HAW starch incorporated into high RS food products would be expected to have beneficial microbiota-mediated effects in terms of fermentation kinetics and end products.
In vitro
fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.</description><identifier>ISSN: 2042-6496</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/d0fo00198h</identifier><identifier>PMID: 32537617</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>alpha-Amylases - metabolism ; Amylases ; Amylose ; Amylose - metabolism ; Animals ; Bacteria ; beta-Amylase ; Cooking ; Diet ; Dietary Carbohydrates - analysis ; Dietary fiber ; Dietary intake ; Digestion ; Enzymatic activity ; Enzymes ; Fatty acids ; Fatty Acids, Volatile - analysis ; Feces - microbiology ; Fermentation ; Food production ; Glucan 1,4-alpha-Glucosidase ; Glycoside Hydrolases ; Inoculum ; Intestinal microflora ; Intestine ; Kinetics ; Large intestine ; Microbiomes ; Microbiota ; Microbiota - physiology ; Microorganisms ; Pullulanase ; Small intestine ; Starch ; Starch - chemistry ; Starches ; Substrates ; Swine ; Triticum - chemistry ; Wheat ; α-Amylase ; β-Amylase</subject><ispartof>Food & function, 2020-06, Vol.11 (6), p.5635-5646</ispartof><rights>Copyright Royal Society of Chemistry 2020</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c404t-89df150766a8b09f11ce9692324453df866ca76e0fcfbc32425b7c550e037f013</citedby><cites>FETCH-LOGICAL-c404t-89df150766a8b09f11ce9692324453df866ca76e0fcfbc32425b7c550e037f013</cites><orcidid>0000-0002-8372-4527 ; 0000-0001-7113-2578 ; 0000-0002-3635-5554 ; 0000-0003-3818-1196</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32537617$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bui, Alexander T</creatorcontrib><creatorcontrib>Williams, Barbara A</creatorcontrib><creatorcontrib>Hoedt, Emily C</creatorcontrib><creatorcontrib>Morrison, Mark</creatorcontrib><creatorcontrib>Mikkelsen, Deirdre</creatorcontrib><creatorcontrib>Gidley, Michael J</creatorcontrib><title>High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles</title><title>Food & function</title><addtitle>Food Funct</addtitle><description>A slower rate of starch digestion in the small intestine increases the amount of resistant starch (RS) entering the large intestine, which is associated with health benefits. Although increasing the amylose (AM) content of dietary starch intake is one way to increase RS, the processes involved in gut microbial hydrolysis and fermentation of high AM-RS substrates are poorly understood. In this study, five high AM wheat (HAW) starches ranging from 47% AM to 93% AM and a wild type (37% AM), in both native granular and cooked forms, were subjected to
in vitro
fermentation with a porcine faecal inoculum. Fermentation kinetics, temporal microbial changes, amylolytic enzyme activities and residual starch were determined. All granular starches showed similar fermentation characteristics, independent of AM level, whereas cooking accelerated fermentation of lower AM but slowed fermentation of high AM starches. HAW starches with a very high AM content (>85%) all had similar fermentation kinetics and short-chain fatty acid end-product profiles. Microbial α-amylase, β-amylase, pullulanase and amyloglucosidase enzymatic activities were all detected and followed fermentation kinetics. HAW starch promoted shifts in the microbial community, with increases of the family Lachnospiraceae and the genus
Treponema
observed, while the genera
Prevotella
and
Streptococcus
were reduced in comparison to 37% AM. Overall, these findings suggest that any HAW starch incorporated into high RS food products would be expected to have beneficial microbiota-mediated effects in terms of fermentation kinetics and end products.
In vitro
fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.</description><subject>alpha-Amylases - metabolism</subject><subject>Amylases</subject><subject>Amylose</subject><subject>Amylose - metabolism</subject><subject>Animals</subject><subject>Bacteria</subject><subject>beta-Amylase</subject><subject>Cooking</subject><subject>Diet</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Dietary fiber</subject><subject>Dietary intake</subject><subject>Digestion</subject><subject>Enzymatic activity</subject><subject>Enzymes</subject><subject>Fatty acids</subject><subject>Fatty Acids, Volatile - analysis</subject><subject>Feces - microbiology</subject><subject>Fermentation</subject><subject>Food production</subject><subject>Glucan 1,4-alpha-Glucosidase</subject><subject>Glycoside Hydrolases</subject><subject>Inoculum</subject><subject>Intestinal microflora</subject><subject>Intestine</subject><subject>Kinetics</subject><subject>Large intestine</subject><subject>Microbiomes</subject><subject>Microbiota</subject><subject>Microbiota - physiology</subject><subject>Microorganisms</subject><subject>Pullulanase</subject><subject>Small intestine</subject><subject>Starch</subject><subject>Starch - chemistry</subject><subject>Starches</subject><subject>Substrates</subject><subject>Swine</subject><subject>Triticum - chemistry</subject><subject>Wheat</subject><subject>α-Amylase</subject><subject>β-Amylase</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kcFu1DAQhi0EotXSC3eQEZcKsTCOEyc-opaySJV6AYlb5DjjxlWcLB5HKDwEz4zLtkXiwFxmNP78j8c_Y88FvBMg9fse3AwgdDM8YscFlMVWVfDt8X1danXETohuIIfUutHNU3Yki0rWStTH7NfOXw_chHWcCfmPAU3ilEy0Q05xsWmJSLz3tB_NypfJf1-QO4wBp2Q6P_q0cjuYaGzC6Cl5S2958DbOnTcjt3MI-VKGaPAuETdTz3H6uQbkPV5H05vk54nv4-z8iPSMPXFmJDy5yxv29eLjl7Pd9vLq0-ezD5dbW0KZto3unaigVso0HWgnhEWtdCGLsqxk7xqlrKkVgrOus7lbVF1tqwoQZO1AyA07PejmwXkjSm3wZHEczYTzQm1RivxZtdY6o6__QW_mJU75dbeUKqSEPHPD3hyovDlRRNfuow8mrq2A9tao9hwurv4YtcvwyzvJpQvYP6D3tmTg1QGIZB9O_zrd7nuXmRf_Y-RvNFWmEA</recordid><startdate>20200624</startdate><enddate>20200624</enddate><creator>Bui, Alexander T</creator><creator>Williams, Barbara A</creator><creator>Hoedt, Emily C</creator><creator>Morrison, Mark</creator><creator>Mikkelsen, Deirdre</creator><creator>Gidley, Michael J</creator><general>Royal Society of Chemistry</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8372-4527</orcidid><orcidid>https://orcid.org/0000-0001-7113-2578</orcidid><orcidid>https://orcid.org/0000-0002-3635-5554</orcidid><orcidid>https://orcid.org/0000-0003-3818-1196</orcidid></search><sort><creationdate>20200624</creationdate><title>High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles</title><author>Bui, Alexander T ; Williams, Barbara A ; Hoedt, Emily C ; Morrison, Mark ; Mikkelsen, Deirdre ; Gidley, Michael J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c404t-89df150766a8b09f11ce9692324453df866ca76e0fcfbc32425b7c550e037f013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>alpha-Amylases - metabolism</topic><topic>Amylases</topic><topic>Amylose</topic><topic>Amylose - metabolism</topic><topic>Animals</topic><topic>Bacteria</topic><topic>beta-Amylase</topic><topic>Cooking</topic><topic>Diet</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Dietary fiber</topic><topic>Dietary intake</topic><topic>Digestion</topic><topic>Enzymatic activity</topic><topic>Enzymes</topic><topic>Fatty acids</topic><topic>Fatty Acids, Volatile - analysis</topic><topic>Feces - microbiology</topic><topic>Fermentation</topic><topic>Food production</topic><topic>Glucan 1,4-alpha-Glucosidase</topic><topic>Glycoside Hydrolases</topic><topic>Inoculum</topic><topic>Intestinal microflora</topic><topic>Intestine</topic><topic>Kinetics</topic><topic>Large intestine</topic><topic>Microbiomes</topic><topic>Microbiota</topic><topic>Microbiota - physiology</topic><topic>Microorganisms</topic><topic>Pullulanase</topic><topic>Small intestine</topic><topic>Starch</topic><topic>Starch - chemistry</topic><topic>Starches</topic><topic>Substrates</topic><topic>Swine</topic><topic>Triticum - chemistry</topic><topic>Wheat</topic><topic>α-Amylase</topic><topic>β-Amylase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bui, Alexander T</creatorcontrib><creatorcontrib>Williams, Barbara A</creatorcontrib><creatorcontrib>Hoedt, Emily C</creatorcontrib><creatorcontrib>Morrison, Mark</creatorcontrib><creatorcontrib>Mikkelsen, Deirdre</creatorcontrib><creatorcontrib>Gidley, Michael J</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food & function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bui, Alexander T</au><au>Williams, Barbara A</au><au>Hoedt, Emily C</au><au>Morrison, Mark</au><au>Mikkelsen, Deirdre</au><au>Gidley, Michael J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles</atitle><jtitle>Food & function</jtitle><addtitle>Food Funct</addtitle><date>2020-06-24</date><risdate>2020</risdate><volume>11</volume><issue>6</issue><spage>5635</spage><epage>5646</epage><pages>5635-5646</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>A slower rate of starch digestion in the small intestine increases the amount of resistant starch (RS) entering the large intestine, which is associated with health benefits. Although increasing the amylose (AM) content of dietary starch intake is one way to increase RS, the processes involved in gut microbial hydrolysis and fermentation of high AM-RS substrates are poorly understood. In this study, five high AM wheat (HAW) starches ranging from 47% AM to 93% AM and a wild type (37% AM), in both native granular and cooked forms, were subjected to
in vitro
fermentation with a porcine faecal inoculum. Fermentation kinetics, temporal microbial changes, amylolytic enzyme activities and residual starch were determined. All granular starches showed similar fermentation characteristics, independent of AM level, whereas cooking accelerated fermentation of lower AM but slowed fermentation of high AM starches. HAW starches with a very high AM content (>85%) all had similar fermentation kinetics and short-chain fatty acid end-product profiles. Microbial α-amylase, β-amylase, pullulanase and amyloglucosidase enzymatic activities were all detected and followed fermentation kinetics. HAW starch promoted shifts in the microbial community, with increases of the family Lachnospiraceae and the genus
Treponema
observed, while the genera
Prevotella
and
Streptococcus
were reduced in comparison to 37% AM. Overall, these findings suggest that any HAW starch incorporated into high RS food products would be expected to have beneficial microbiota-mediated effects in terms of fermentation kinetics and end products.
In vitro
fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>32537617</pmid><doi>10.1039/d0fo00198h</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8372-4527</orcidid><orcidid>https://orcid.org/0000-0001-7113-2578</orcidid><orcidid>https://orcid.org/0000-0002-3635-5554</orcidid><orcidid>https://orcid.org/0000-0003-3818-1196</orcidid></addata></record> |
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subjects | alpha-Amylases - metabolism Amylases Amylose Amylose - metabolism Animals Bacteria beta-Amylase Cooking Diet Dietary Carbohydrates - analysis Dietary fiber Dietary intake Digestion Enzymatic activity Enzymes Fatty acids Fatty Acids, Volatile - analysis Feces - microbiology Fermentation Food production Glucan 1,4-alpha-Glucosidase Glycoside Hydrolases Inoculum Intestinal microflora Intestine Kinetics Large intestine Microbiomes Microbiota Microbiota - physiology Microorganisms Pullulanase Small intestine Starch Starch - chemistry Starches Substrates Swine Triticum - chemistry Wheat α-Amylase β-Amylase |
title | High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles |
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