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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
Main Authors: Bui, Alexander T, Williams, Barbara A, Hoedt, Emily C, Morrison, Mark, Mikkelsen, Deirdre, Gidley, Michael J
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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
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language eng
recordid cdi_pubmed_primary_32537617
source Royal Society of Chemistry
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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