TY - JOUR
T1 - In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula
AU - Xie, Zhuqing
AU - Ding, Li
AU - Huang, Qiang
AU - Fu, Xiong
AU - Liu, Feitong
AU - Dhital, Sushil
AU - Zhang, Bin
N1 - Funding Information:
We thank the National Natural Science Foundation of China ( 31701546 ), Natural Science Foundation of Guangdong Province ( 2021A1515011328 ), Fundamental Research Funds for the Central Universities of China ( 2019ZD40 ) and the 111 Project ( B17018 ) for financial support. Bin Zhang thank the Hong Kong Scholar Program (XJ2019049), Pearl River Talent Recruitment Program of Guangdong Province (2017GC010229) and the Pearl River Nova Program of Guangzhou (201906010079).
Publisher Copyright:
© 2021 Elsevier Ltd
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2021/6
Y1 - 2021/6
N2 - The concept of “enterotype” has been proposed to differentiate the gut microbiota between individual humans, and different dominant bacteria utilize fiber substrates with different fermentation properties and microbial changes. In this study, we made propionylated high-amylose maize starch and investigated both in vitro fecal fermentation properties and microbial responses by individual Bacteroides-dominated enterotype inocula. Propionyl group substitution of HAMS did not significantly change gas production profiles, suggesting that the gas production during fermentation is independent of propionylation. The final concentration of released propionate significantly increased (10.26–12.60 mM) as a function of propionylation degree, suggesting that the introduced propionyl groups can increase the concentration of short-chain fatty acids (SCFA) during colonic fermentation. At the genus level, Bacteroides was obviously promoted for all donors with the final abundance in the range of 0.1–0.24, indicating that propionylated high-amylose maize starch changed the structure and abundance of microbiota compared to unmodified starch. Besides, the non-metric dimensional scoring (NMDS) plots showed that those changes were related to the initial microbiota composition. The results may offer useful information for the design of personalized food products and relevant therapies at least within Bacteroides-dominated enterotype.
AB - The concept of “enterotype” has been proposed to differentiate the gut microbiota between individual humans, and different dominant bacteria utilize fiber substrates with different fermentation properties and microbial changes. In this study, we made propionylated high-amylose maize starch and investigated both in vitro fecal fermentation properties and microbial responses by individual Bacteroides-dominated enterotype inocula. Propionyl group substitution of HAMS did not significantly change gas production profiles, suggesting that the gas production during fermentation is independent of propionylation. The final concentration of released propionate significantly increased (10.26–12.60 mM) as a function of propionylation degree, suggesting that the introduced propionyl groups can increase the concentration of short-chain fatty acids (SCFA) during colonic fermentation. At the genus level, Bacteroides was obviously promoted for all donors with the final abundance in the range of 0.1–0.24, indicating that propionylated high-amylose maize starch changed the structure and abundance of microbiota compared to unmodified starch. Besides, the non-metric dimensional scoring (NMDS) plots showed that those changes were related to the initial microbiota composition. The results may offer useful information for the design of personalized food products and relevant therapies at least within Bacteroides-dominated enterotype.
KW - Bacteroides-dominated enterotype
KW - In vitro colonic fermentation
KW - Propionylated high-amylose maize starch
KW - Short-chain fatty acids
UR - http://www.scopus.com/inward/record.url?scp=85105018172&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2021.110317
DO - 10.1016/j.foodres.2021.110317
M3 - Article
C2 - 34053522
AN - SCOPUS:85105018172
SN - 0963-9969
VL - 144
JO - Food Research International
JF - Food Research International
M1 - 110317
ER -