Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro

作者：Dan Li, Yongli Yang, Xi Yang, Xiaoyu Wang, Chuo Guo, Lijun Sun, Yurong Guo · 发表于：Food & Function · 年份：2021 · DOI：10.1039/d0fo02752a · 被引用次数：42 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytoestrogen effects and research

To evaluate the effect of young apple polyphenols (YAP) on starch digestion and gut microbiota, complexes of native wheat starch (NWS) with YAP, and their main components chlorogenic acid (CA) and phlorizin (P) were fabricated and gelatinized. Through XRD and FTIR analysis, it was found that the partial crystalline structure of NWS was destroyed during gelatinization, and the addition of P decreased the extent of destruction. Then, the gelatinized starchy samples were subjected to in vitro digestion. The wheat starch (WS)-phenolic compound complexes significantly suppressed the digestion rate and increased the proportion of resistant starch (RS) in WS. Furthermore, the residual starchy components after digestion were fermented by human fecal samples for 24 h. The WS-YAP complex greatly increased the concentration of short-chain fatty acids (SCFAs), especially acetic and propionic acids, and enhanced the growth of health-promoting gut microbiota such as Prevotella. Conclusively, YAP was shown to play a positive role in maintaining blood glucose balance and intestinal health.