{"title":"不同有机酸对热水分处理马铃薯淀粉提高益生元潜力的影响","authors":"Soo Jin Yu, Kwang Yeon Lee, Hyeon Gyu Lee","doi":"10.1007/s10068-024-01575-3","DOIUrl":null,"url":null,"abstract":"<div><p>This research verified the in vitro digestive properties of potato starch modified with citric acid (CA), malic acid (MA), and tartaric acid (TA), and evaluated its prebiotic potential. The resistant starch (RS) content in CA- or MA-modified starch was greater than that in native starch. Furthermore, after cooking, all modified starches exhibited an increase in RS content by 2.3 to 3.3 times compared to native starch, which has a 29.81% RS content, demonstrating high thermal stability. Probiotic bacteria demonstrated increased viability, raiging form 6.38–6.85 log CFU/mL, when cultured with modified starch, in contrast to 4.48 log CFU/mL with glucose. During animal testing, modified starches consistently improved gastrointestinal transit, fecal moisture, and lipid levels. Notably, CA-, MA- or TA-modified starches promoted beneficial bacteria growth by providing short-chain fatty acids, with CA-modified starch proving to be the most potent.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3347 - 3356"},"PeriodicalIF":2.4000,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential\",\"authors\":\"Soo Jin Yu, Kwang Yeon Lee, Hyeon Gyu Lee\",\"doi\":\"10.1007/s10068-024-01575-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This research verified the in vitro digestive properties of potato starch modified with citric acid (CA), malic acid (MA), and tartaric acid (TA), and evaluated its prebiotic potential. The resistant starch (RS) content in CA- or MA-modified starch was greater than that in native starch. Furthermore, after cooking, all modified starches exhibited an increase in RS content by 2.3 to 3.3 times compared to native starch, which has a 29.81% RS content, demonstrating high thermal stability. Probiotic bacteria demonstrated increased viability, raiging form 6.38–6.85 log CFU/mL, when cultured with modified starch, in contrast to 4.48 log CFU/mL with glucose. During animal testing, modified starches consistently improved gastrointestinal transit, fecal moisture, and lipid levels. Notably, CA-, MA- or TA-modified starches promoted beneficial bacteria growth by providing short-chain fatty acids, with CA-modified starch proving to be the most potent.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"33 14\",\"pages\":\"3347 - 3356\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-04-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01575-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01575-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
这项研究验证了用柠檬酸（CA）、苹果酸（MA）和酒石酸（TA）改性的马铃薯淀粉的体外消化特性，并评估了其益生潜力。CA或MA改性淀粉中的抗性淀粉（RS）含量高于原生淀粉。此外，在烹饪后，所有改性淀粉的抗性淀粉含量都比原生淀粉增加了 2.3 至 3.3 倍，原生淀粉的抗性淀粉含量为 29.81%，这表明改性淀粉具有很高的热稳定性。使用变性淀粉培养益生菌时，益生菌的存活率提高了，达到 6.38-6.85 log CFU/mL，而使用葡萄糖时为 4.48 log CFU/mL。在动物试验中，变性淀粉可持续改善胃肠道转运、粪便水分和脂质水平。值得注意的是，CA、MA 或 TA 改性淀粉通过提供短链脂肪酸促进了有益细菌的生长，其中 CA 改性淀粉的功效最强。
Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential
This research verified the in vitro digestive properties of potato starch modified with citric acid (CA), malic acid (MA), and tartaric acid (TA), and evaluated its prebiotic potential. The resistant starch (RS) content in CA- or MA-modified starch was greater than that in native starch. Furthermore, after cooking, all modified starches exhibited an increase in RS content by 2.3 to 3.3 times compared to native starch, which has a 29.81% RS content, demonstrating high thermal stability. Probiotic bacteria demonstrated increased viability, raiging form 6.38–6.85 log CFU/mL, when cultured with modified starch, in contrast to 4.48 log CFU/mL with glucose. During animal testing, modified starches consistently improved gastrointestinal transit, fecal moisture, and lipid levels. Notably, CA-, MA- or TA-modified starches promoted beneficial bacteria growth by providing short-chain fatty acids, with CA-modified starch proving to be the most potent.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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