Structural analysis of type 3 resistant starch from during simulated digestion and its post-digested residue impact on human gut microbiota.

Introduction: Resistant starch (RS) has garnered attention for its health benefits, including modulating the gut microbiota and promoting the production of short-chain fatty acids (SCFAs).

Methods: This study investigates structural changes of type 3 resistant starch from (CE) during simulated digestion and explores its health-relevant properties using healthy individuals' fecal microbiota.

Results: CE, prepared with a RS content of 59.38%, underwent a comprehensive analysis employing X-ray diffraction (XRD), fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). During simulated digestion, XRD analysis demonstrated a significant rise in CE's relative crystallinity from 38.92 to 49.34%. SEM illustrated the transition of CE from a smooth to a rough surface, a notable morphological shift. Post-digestion, CE was introduced into microbial fermentation. Notably, propionic acid and valeric acid levels significantly increased compared to the control group. Furthere more, beneficial proliferated while pathogenic was suppressed. When comparing CE to the well-known functional food fructo-oligosaccharide (FOS), CE showed a specific ability to support the growth of and stimulate the production of short-chain fatty acids (SCFAs) without causing lactic acid accumulation.

Discussion: CE demonstrates potential as a functional health food, with implications for gut health enhancement and SCFAs production.