Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities

Abstract

Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting properties, lower breakdown and higher thermal properties than native flour (p<0.05). Hydrolysis treatment was able to promote a low molecular weight starch that easily formed a crystalline structure after HMT. As a consequence, a significant increase in slowly digestible starch was observed (from 23.7% to 37.0% in waxy type and 22.2% to 34.6% non-waxy type). The survival of L. plantarum TISTR 1465 after simulated gastric fluid (90min) and simulated intestinal fluid (120min) of the Hydrolyzed 36h-HMT black waxy rice was higher (8.07±0.13logCFU/g and 7.48±0.12logCFU/g) than gum arabic (6.12±0.11 and 4.72±0.28logCFU/g) and no carrier (3.34±0.23 and 0.43±0.75logCFU/g) respectively. Moreover, these microcapsules also obtained the highest survival (8.67±0.20logCFU/g) after storage for 90days at 4°C. Under scanning electron microscopy, starch granules of the hydrolyzed 36h-HMT were seen as polyhedral shapes in the spherical aggregates that carried the microorganisms and reduced their injury and mortality. Short-chain fatty acids of the hydrolyzed 36h-HMT were much higher than positive control at every fermentation time (p<0.01). The fluorescence in situ hybridization result showed that the prebiotic property of hydrolyzed 36h-HMT black waxy rice can better aid the beneficial probiotic Lactobacillus spp. growth after 24h fermentation than the negative control (from 8.40±0.48 to 7.03±0.21logCFU/g, p<0.05) and commercial prebiotic Orafti®Synergy1 (8.40±0.48 to 7.47±0.08logCFU/g, p<0.01). Microencapsulation of hydrolyzed black waxy rice flour followed by HMT is proposed as a synbiotic ingredient to apply in synbiotic foods.

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

“…After 24 hr of fermentation, FRAP values of BCT preparation increased significantly (p < .05), reaching the maximum value of the three corn products, followed by a reduction up at the end of the experiment (48 hr), maintaining a value of 10.93 mmol TE/g IF. Although the DPPH assay is still widely used for the assessment of antioxidant activity (An, Sun, Shen, & Ji, 2017;Wattananapakasem, Costabile, & Suwannaporn, 2018), the physiological relevance of this method has been questioned. Additionally, the consumption of 10 g (the weight of a piece of tortillas) of product would result in different DPPH values: IT (142.43 mmol TE), BCT (97.28 mmol TE), and TCT (66.16 mmol TE) at 12.…”

“…Further, the increase in RS present in a food can stimulate the fermentative production of butyric acid and this metabolite may also exert in vitro and in vivo antioxidants by the increase in glutathione production and decreasing the formation of reactive oxygen species (Bourassa, Alim, Bultman, & Ratan, 2016). Although the DPPH assay is still widely used for the assessment of antioxidant activity (An, Sun, Shen, & Ji, 2017;Wattananapakasem, Costabile, & Suwannaporn, 2018), the physiological relevance of this method has been questioned. This has led to the appearance of alternative analyses, such as ORAC (Rocchetti et al, 2018), FOX-2, and TBA assay (Kanner et al, 2017), which should be preferred for future studies.…”

Untitled

“…The objective of this study was to determine and compare antioxidant compounds such as total phenolic content, total flavonoid content, total anthocyanins and antioxidant activity of native and dual modified rice flours. Dual Modified Rice Flour Preparation: The dual modified rice flour was prepared by applying the method of (Isara, 2018) 25 with slight modifications. The selected rice varieties were separately steeped in water for 3 h and then wetmilled to produce 10% (w/v) rice flour slurry.…”

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour

“…Enzymatic modification of lotus seed flour was performed using pullulanase according to the method of Wattananapakasem et al [ 28 ] with slight modifications. A slurry (10% w / v ) of N-LSF in DI water was prepared.…”