Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches

Abstract

Despite being a promising butyrate carrier, butyrylated starch remains poorly understood in terms of the correlation between starch structure and fermentation characteristics. Herein, three butyrylated starches derived from different botanical sources were prepared with a similar degree of substitution. Raman microscopy and water contact angle analysis suggested that a relatively large proportion of butyl group substitutions occurred within the interior of butyrylated waxy maize starch (B-WMS) granules. In vitro digestion results showed that branch points provided butyl groups with a specific protection from enzymatic hydrolysis, whereas butyl groups significantly increased the resistant starch content of butyrylated starch. Moreover, the porous morphology with less distributed butyl groups on the granular surface contributed to a faster fermentation rate in B-WMS. The current study reveals the influence of botanical origin on butyl group distribution, which in turn plays a pivotal role in regulating the intestinal digestion and colonic fermentation of butyrylated starch.

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

“…Starches can be divided into resistant starch (RS), rapidly digested starch, and slowly digested starch according to their characteristics (Li, Li, et al., 2022). Starches are mainly constituted by amylose (a high branching glucan, linear polymers with α‐1,4‐glucose chains) and amylopectin (almost linear glucan or almost unbranching, high branching amylopectin with linear α‐1,4‐glucose chains and α‐1,6‐glyosidic bonds) (Figure 1) (Shen et al., 2018).…”

Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

“…In contrast, An [ 26 ] observed an opposite trend, which was attributed to the fact that oxidation hydrolytically degraded amylopectin and amylose (specifically in the amorphous regions of starch – amylose), thus facilitating the action of α-amylase. Likewise, the chemical modification of starch via organocatalytic esterification reaction using short-chain fatty acid (SCFA) precursors such as sodium butyrate (C 4 H 7 NaO 2 —NaBu) has been little studied in order to (1) increase the RS content [ 27 , 28 , 29 ], (2) raise the beneficial effect they cause on colon health [ 30 , 31 , 32 , 33 ], (3) regulate cholesterol in the blood [ 34 ], (4) modulate oxidative stress of colonic mucosa [ 35 ] and (5) enhance the growth of the colonic probiotic microbiota [ 36 , 37 , 38 , 39 , 40 , 41 ]. Additionally, the use of NaBu as a precursor of Bu to be grafted (esterified) onto the starch structure with the aim of obtaining REx-processed butyrylated starches has not yet been studied.…”

Synthesis and Evaluation of Antioxidant and Potential Prebiotic Activities of Acetylated and Butyrylated Fructo-Oligosaccharides

“…Acetylated polysaccharides display the best proliferation effects on Bifidobacterium adolescentis [ 9 ]. Butyl group distribution plays a pivotal role in regulating the intestinal digestion and colonic fermentation of butyrylated starch [ 10 ]. Acetylated laminarin was synthesized and exhibited antiviral activity [ 11 ].…”