Fecal microbiota responses to rice RS3 are specific to amylose molecular structure

Gu, Fangting; Li, Cheng; Hamaker, Bruce R.; Gilbert, Robert G.; Zhang, Xiaowei

doi:10.1016/j.carbpol.2020.116475

Cited by 69 publications

(43 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2). Previous reports showed that the role of RS was more dominant than initial microbiotas from volunteers (Gu et al, 2020). However, in the present study, we found that the microbiota compositions for the same substrate were different.…”

Section: Addition Of Rs Alters Microbial Communitycontrasting

confidence: 78%

“…The lowest community diversity was found in RS2, RS4 and inulin groups. Moreover, the Simpson index, which showed negative correlation with community diversity (Gu et al, 2020), represented the opposite trend to the Shannon indexes. The result implied that different RSs were utilised by different intestinal microbiota and therefore were altered by microbial community distinctively.…”

Section: Addition Of Rs Alters Microbial Communitymentioning

confidence: 75%

“…Human intestinal microbiota were shown as host-specific and could be regulated by dietary fibre (Sanchez-Tapia et al, 2019), which had been recently considered a tool to alter the composition of intestinal microbiota (Carmody et al, 2019;Cantu-Jungles & Hamaker, 2020). Resistant starch (RS) is a fermentable dietary fibre that is hard to be broken down by amylases in the upper digestive tract, and it is fermented by microbiota after passing into the colon (Gu et al, 2020). Furthermore, short-chain fatty acids (SCFAs), gases and other metabolites produced in the colon directly affected host health (Maier et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Changes in intestinal microbiota composition occurred prior to the formation of corresponding microbiota-derived metabolic end products in the blood (Lorena et al, 2020). Further, RSs with different molecular structures could be specifically differentiated and utilised by the intestinal microbiota (Tuncil et al, 2018;Gu et al, 2020). RS2 supplementation in the human diet increased the Firmicutes population relative to that of Bacteroidetes, whereas RS4 supplementation resulted in the opposite trend (Bijaya et al, 2016;Meenu & Xu, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation

Liang

Dai

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

The prebiotic effects of potato resistant starches RS1, RS2, RS3a, RS3b and RS4 were studied using simulated gut fermentation in vitro. The intestinal microbial composition was significantly changed by resistant starch (RS) after 24-h fermentation. All RSs (P < 0.05) decreased the ratio of Firmicutes/ Bacteroidetes (F/B), and RS2 exhibited the lowest value of 0.95 AE 0.07. The relative abundance of Bifidobacterium was significantly increased by RS4, whereas Megamonas and Prevotella were promoted by RS2. Further, RS4 produced the highest levels of acetate (138.34 µM), whereas RS2 produced the highest levels of propionate (41.45 µM) and butyrate (21.65 µM). However, Bifidobacterium did not promote the production of propionate or butyrate, even though it was proficient in fermenting RS. Megamonas and Prevotella were positively associated with the higher production of propionate and butyrate. Here, different RSs played key roles in promoting intestinal health, and RS2 especially showed more abundant probiotic functions.

show abstract

Section: Addition Of Rs Alters Microbial Communitycontrasting

confidence: 78%

Section: Addition Of Rs Alters Microbial Communitymentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation

Liang

Dai

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Furthermore, high amylose starch is resistant to digestion and acts as dietary fiber [22,26,[49][50][51]. Dietary fiber is associated with many health benefits as lower glycaemic index, promoting satiety and acting as prebiotic [26,52].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Vici

Perinelli

Camilletti

et al. 2021

Foods

View full text Add to dashboard Cite

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

show abstract

Dry Heat Treatment of Starch

Pandey,

Thakur,

Yadav

2023

Starch: Advances in Modifications, Technologies and Applications

View full text Add to dashboard Cite

Fecal microbiota responses to rice RS3 are specific to amylose molecular structure

Cited by 69 publications

References 48 publications

Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation

Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Dry Heat Treatment of Starch

Contact Info

Product

Resources

About