Abstract
Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (LRS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) are described. The in vitro effects of NP-LRS3 and GP-LRS3 on the proliferation of bifidobacteria were evaluated by assessing the changes in optical density, pH values, short-chain fatty acid production, and tolerance to gastrointestinal conditions compared with glucose (GLU) and high-amylose maize starch (HAMS). The result showed that the molecular weights of NP-LRS3, GP-LRS3, and ZP-LRS3 were 0.102×106, 0.014×106, and 0.025×106Da, respectively. Compared with native starch and HAMS, LRS3 lacked the polarization cross and the irregularly shaped LRS3 granules had a rougher surface, B-type crystal structure, and greater level of molecular order. The FT-IR measurements indicated no differences in the chemical groups. Analysis by 13C NMR indicated an increased propensity for double helix formation and higher crystallinity in LRS3 than in the two other types of starch. Moreover, LRS3 was more effective than either GLU or HAMS in promoting the proliferation of bifidobacteria. LRS3 increased the number of bifidobacteria, achieved a brief lag phase, enhanced the bacterial tolerance to gastrointestinal conditions, and obtained a higher production of butyric acid. The prebiotic effect of LRS3 was a result of a combination of multiple factors, including the surface microstructure, crystalline pattern, double helix structure, and biological mechanisms. LRS3 as a prebiotic constituent could be applied widely in the food industry
Published Version
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