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

Food Science and Technology

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.

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Playback language: English
Abstract
This study investigated the effect of lipid complexation on rice starch digestibility and short-chain fatty acid (SCFA) production. Two rice varieties with different amylose and lipid contents were used to prepare starch-palmitic acid complexes. In vitro digestion showed significantly lower digestibility in RS4 samples (higher lipid content) compared to GZ93 samples. Colonic fermentation of the undigested fractions revealed significantly higher SCFA concentrations (acetate and propionate) in starch-lipid complexes. The study also observed distinctive microbial compositions and gene functions related to pyruvate, fructose, and mannose metabolism in the starch-lipid complex samples. MIMOSA2 analysis linked SCFA production to the modulated gut microbiota, indicating that incorporating lipids into rice starch boosts SCFA production by selectively modulating the gut microbiota.
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
Tags
lipid complexation
rice starch
digestibility
short-chain fatty acids
gut microbiota
fermentation

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