Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota.

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  • Additional Information
    • Source:
      Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE
    • Publication Information:
      Publication: <1992-> : Barking : Elsevier Applied Science Publishers
      Original Publication: London [Eng.] : Applied Science Publishers, c1981-
    • Subject Terms:
      Amylose*/chemistry ; Gastrointestinal Microbiome*; Humans ; Zea mays/chemistry ; Resveratrol ; Starch/chemistry ; Amylopectin/chemistry ; Fatty Acids, Volatile
    • Abstract:
      The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS) and G50 high-amylose maize starch (G50) were selected to complex with resveratrol (RA) in high-pressure homogenization (HPH) environment, and structural changes of the complexes, together with their effects on in vitro digestibility and gut microbiota were discussed. The results showed that with increasing amylose content, RA could form more inclusion complex with starch through non-covalent bonds accompanied by the increased single helix structure, V-type crystalline structure, compact nano-aggregates and total ordered structure content, which thus endowed the complex lower digestibility and intestinal probiotic function. Notably, when RA addition reached 3 %, the resistant starch (RS) content of HP-G50-3 % rose to 29.2 %, correspondingly increased the relative abundance of beneficial gut microbiota such as Megamonas and Bifidobacterium, as well as the total short-chain fatty acids (SCFAs) content. Correlation analysis showed that V-type crystalline structure positively correlated with the growth of Pediococcu and Blautia (p < 0.05) for producing SCFAs. These findings provided feasible ideas for the development of personalized nutritional starch-based foods.
      Competing Interests: Declaration of competing interest The authors declare no competing financial interest.
      (Copyright © 2023 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Amylose content; Digestibility; Gut microbiota; Interactions; Resveratrol; V-type crystalline structure
    • Accession Number:
      9005-82-7 (Amylose)
      Q369O8926L (Resveratrol)
      9005-25-8 (Starch)
      9037-22-3 (Amylopectin)
      0 (Fatty Acids, Volatile)
    • Publication Date:
      Date Created: 20240103 Date Completed: 20240105 Latest Revision: 20240105
    • Publication Date:
      20240105
    • Accession Number:
      10.1016/j.carbpol.2023.121702
    • Accession Number:
      38171666