Microbiota fermentation characteristics of acylated starches and the regulation mechanism of short-chain fatty acids on hepatic steatosis

Mei Li, Jing Wang, Fenfen Wang, Padraig Strappe, Wenting Liu, Jianxian Zheng, Zhongkai Zhou, Ye Zhang

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Starches acylated with specific short-chain fatty acids (SCFAs) have the potential to provide specificity in SCFA delivery. It is well documented that SCFAs are involved in lipid metabolism, but the underlying mechanism is still unclear. For characterizing the fermentation properties of acylated starches with various SCFAs in terms of SCFA production, three different acylated starches were prepared following the esterification of high amylose maize starch (HAMS) using acetic anhydride, propionic anhydride and butyric anhydride, respectively. Compared with HAMS, the gut microbiota fermentation of acetylated, propionylated and butylated starches specifically increased the production of acetic acid, propionic acid, and butyric acid, respectively, indicating that the introduced acyl group can be effectively released during the fermentation process. Furthermore, the utilization of these starches generated more total SCFAs, suggesting that they can be effectively fermented by the microbiota as a carbohydrate substrate. Study on an in vitro model of cultured rat hepatocytes indicated that either mixed SCFAs or butyrate play an important role in regulating lipid metabolism via activating AMPK and PPAR signaling pathways, implying the importance of butyrate in the improvement of lipid metabolism and accumulation. This study may provide further understanding of the individual function of the corresponding SCFA.

    Original languageEnglish
    Article number12
    Pages (from-to)8659-8668
    Number of pages10
    JournalFood and Function
    Issue number18
    Early online date19 Jul 2021
    DOIs
    Publication statusPublished - 21 Sep 2021

    Fingerprint

    Dive into the research topics of 'Microbiota fermentation characteristics of acylated starches and the regulation mechanism of short-chain fatty acids on hepatic steatosis'. Together they form a unique fingerprint.

    Cite this