Starch

Resistant starch

Bacteria

Biology

Biochemistry

Food science

Genetics

Bifidobacterium

Lactobacillus

Lactic acid

Microbiology

Ingredient

Microbial population biology

Gut flora

Chemistry

Butyric acid

Fermentation

Journal of Agricultural and Food Chemistry

The objective of this research was to compare the in vitro fermentability of three resistant starches (RS2, RS3, and RS5). Structural analyses showed that there were small changes in the long- and short-range ordered structure of three RSs after fermentation by human gut microbiota. The fermentation of RSs by gut microbiota produced large amounts of short-chain fatty acids, with RS5 producing more butyric acid and RS3 producing more lactic acid. RS3 and RS5 decreased the pH of the fermentation culture to a greater extent compared with RS2. Moreover, RS5 increased significantly the relative abundance of Bifidobacterium, Dialister, Collinsella, Romboutsia, and Megamonas. The results suggested that the form of RS was the main factor affecting the physiological function of RS and that RS5, as a recently recognized form of resistant starch, could be a better functional ingredient to improve health compared with RS2 and RS3.

RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota