Food Science and Technologynpj Science of Food

Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

Y. Shen, Z. An, et al.

This study by Yi Shen and colleagues explores how lipid complexation can enhance the digestibility of rice starch and boost the production of short-chain fatty acids. Findings reveal that rice varieties with higher lipid content not only exhibit lower digestibility but also result in greater SCFA concentrations during fermentation. Experience the fascinating connection between diet, digestion, and gut microbiota in this insightful research.... show more

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Abstract

In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples. The C∞ of the starch-lipid complex samples was found to be 17.7% and 18.5% lower than that of the starch samples in GZ93 and RS4, respectively. The INFOGEST undigested fractions were subsequently used for in vitro colonic fermentation. Short-chain fatty acids (SCFAs) concentrations, mainly acetate, and propionate were significantly higher in starch-lipid complexes compared to native flour or starch samples. Starch-lipid complexes produced a distinctive microbial composition, which resulted in different gene functions, mainly related to pyruvate, fructose, and mannose metabolism. Using Model-based Integration of Metabolite Observations and Species Abundances 2 (MIMOSA2), SCFA production was predicted and associated with the gut microbiota. These results indicated that incorporating lipids into rice starch promotes SCFA production by modulating the gut microbiota selectively.

Publisher

npj Science of Food

Published On

Oct 18, 2023

Authors

Yi Shen, Zengxu An, Zongyao Huyan, Xiaoli Shu, Dianxing Wu, Ning Zhang, Nicoletta Pellegrini, Josep Rubert

DOI

https://doi.org/10.1038/s41538-023-00230-1

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