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

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