咖啡酸和玉米淀粉复合物对肠道微生物群的调节

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-12-13 DOI:10.1021/acs.jafc.4c06946

Meihui Yu, Nuseybe Bulut, Xinruo Zhao, Rosa Jarumy López Rivera, Yue Li, Bruce R. Hamaker

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引用次数: 0

摘要

为了了解不同类型的多酚-淀粉配合物对消化率和肠道微生物群的影响，采用共加热和高压均质法制备了咖啡酸（CA）和玉米淀粉（CS）配合物。与CA共混的CS （HCS-CA）和高压均质后的HCS-CA （HCS-CA- hph）的抗性淀粉含量分别为47.75%和56.65%。傅里叶变换红外光谱和x射线衍射分析表明，共加热样品中存在氢键，高压均质化增强了v络合物的形成。体外消化的配合物为B + V型，具有较高的相对结晶度和HCS-CA-HPH的短程有序性。消化后的复合物与人类粪便发酵可提高乙酸、丁酸和总短链脂肪酸（SCFAs）的产量，其中以HCS-CA-HPH更为明显。HCS-CA增加了torqs - ruminococcaceae的丰度，而HCS-CA- hph增加了Prevotella、Roseburia、Lachnospiraceae和lachnospirae - nk4a136。总的来说，CA和CS复合物增加了有益菌和SCFA的产量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Modulation of Gut Microbiota by the Complex of Caffeic Acid and Corn Starch

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Modulation of Gut Microbiota by the Complex of Caffeic Acid and Corn Starch

To understand the impact of different types of polyphenol-starch complexes on digestibility and gut microbiota, caffeic acid (CA) and corn starch (CS) complexes were prepared by coheating and high-pressure homogenization. The resistant starch content in CS coheated with CA (HCS-CA) and HCS-CA after high-pressure homogenization (HCS-CA-HPH) was 47.75 and 56.65%, respectively. Fourier transform infrared spectroscopy and X-ray diffraction analysis revealed hydrogen bonding in coheated samples and enhanced V-complex formation with high-pressure homogenization. The in vitro-digested complexes were of the B + V type, with higher relative crystallinity and short-range ordering of HCS-CA-HPH. Fermentation of the digested complex with human feces increased the yield of acetate, butyrate, and total short-chain fatty acids (SCFAs), which was more pronounced for HCS-CA-HPH. HCS-CA increased torques-Ruminococcaceae abundance, while HCS-CA-HPH boosted Prevotella, Roseburia, Lachnospiraceae, and Lachnospiraceae-NK4A136. Overall, CA and CS complexes enhanced beneficial bacteria and increased SCFA production.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.