Prebiotic properties of extruded maize starch-caffeic acid complexes: A study from the small intestine to colon in vitro

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-15 Epub Date: 2024-11-13 DOI:10.1016/j.foodchem.2024.141980

Yuxue Zheng , Xingqian Ye , Yanyu Hu , Shaoyun Wang , Jinhu Tian

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Abstract

Recent studies show that starch-polyphenols complexes exert positive effects on gut health, but the probiotic effects of maize starch-caffeic complexes remain underexplored. Therefore, this study aimed to investigate the probiotic effect of maize starch–caffeic complexes from the small intestine to the colon. First, maize starch was extruded with caffeic acid and subjected to in vitro digestion, and the undigested parts were fermented in vitro, and the structural characteristics, short chain fatty acids (SCFAs) and microbiota communities were investigated. Results showed that caffeic acid reduced the long/short-range order of maize starch after extrusion, significantly increasing resistant starch to 30.35 ± 2.36 %. In vitro fermentation indicated that microbiota utilized the amorphous area of the residues first, promoting SCFAs production and the growth of Bifidobacterium and Lactococcus genus. Overall, the probiotic properties of extruded maize starch–caffeic acid complexes suggest they could serve as a functional food for health benefits.

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挤压玉米淀粉-咖啡酸复合物的益生特性：从小肠到结肠的体外研究

最近的研究表明，淀粉多酚复合物对肠道健康有积极影响，但玉米淀粉咖啡碱复合物的益生作用仍未得到充分探索。因此，本研究旨在调查玉米淀粉-咖啡酸复合物从小肠到结肠的益生作用。首先，将玉米淀粉与咖啡酸一起挤压并进行体外消化，未消化部分进行体外发酵，并研究其结构特征、短链脂肪酸（SCFA）和微生物群落。结果表明，咖啡酸降低了玉米淀粉挤压后的长/短程顺序，使抗性淀粉显著增加到 30.35 ± 2.36 %。体外发酵表明，微生物群首先利用残渣的无定形区，促进了 SCFAs 的产生以及双歧杆菌和乳球菌属的生长。总之，挤压玉米淀粉-咖啡酸复合物的益生特性表明，它们可以作为一种有益健康的功能性食品。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.