In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula. / Xie, Zhuqing; Ding, Li; Huang, Qiang; Fu, Xiong; Liu, Feitong; Zhang, Bin.

In: Food Research International, Vol. 144, 110317, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Xie, Z, Ding, L, Huang, Q, Fu, X, Liu, F & Zhang, B 2021, 'In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula', Food Research International, vol. 144, 110317. https://doi.org/10.1016/j.foodres.2021.110317

APA

Xie, Z., Ding, L., Huang, Q., Fu, X., Liu, F., & Zhang, B. (2021). In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula. Food Research International, 144, [110317]. https://doi.org/10.1016/j.foodres.2021.110317

Vancouver

Xie Z, Ding L, Huang Q, Fu X, Liu F, Zhang B. In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula. Food Research International. 2021;144. 110317. https://doi.org/10.1016/j.foodres.2021.110317

Author

Xie, Zhuqing ; Ding, Li ; Huang, Qiang ; Fu, Xiong ; Liu, Feitong ; Zhang, Bin. / In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula. In: Food Research International. 2021 ; Vol. 144.

Bibtex

@article{5720118e0d3549f0af29d4f38fd63f76,
title = "In vitro colonic fermentation profiles and microbial responses of propionylated high-amylose maize starch by individual Bacteroides-dominated enterotype inocula",
abstract = "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.",
author = "Zhuqing Xie and Li Ding and Qiang Huang and Xiong Fu and Feitong Liu and Bin Zhang",
year = "2021",
doi = "10.1016/j.foodres.2021.110317",
language = "English",
volume = "144",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

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 - Zhang, Bin

PY - 2021

Y1 - 2021

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.

U2 - 10.1016/j.foodres.2021.110317

DO - 10.1016/j.foodres.2021.110317

M3 - Journal article

VL - 144

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 110317

ER -

ID: 362391502