Tannic acid delaying metabolism of resistant starch by gut microbiota during in vitro human fecal fermentation

被引：14
作者：
Liu, Zijun [1 ,2 ]
Luo, Shunjing [1 ,2 ]
Liu, Chengmei [1 ,2 ]
Hu, Xiuting [1 ,2 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Peoples R China
[2] Int Inst Food Innovat Co Ltd, Nanchang 330200, Jiangxi, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 440卷
关键词：
Resistant starch; Tannic acid; Fermentation rate; Gut microbiota; Distal colon; Amylase activity; STRUCTURAL FEATURES; POLYPHENOLS; COMPLEX;
D O I：
10.1016/j.foodchem.2023.138261
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work investigated the effect of tannic acid on the fermentation rate of resistant starch. It was found that 1.0 and 1.5 mu mol/L tannic acid decreased the rate of producing gas and short-chain fatty acids (SCFAs) from fermentation of resistant starch, and 1.5 mu mol/mL tannic acid had a more profound effect, which confirmed that tannic acid delayed the metabolism of resistant starch. Moreover, tannic acid significantly inhibited the alpha-amylase activity during fermentation. On the other hand, tannic acid delayed the enrichment of some starchdegrading bacteria. Besides, fermentation of the resistant starch/tannic acid mixtures resulted in more SCFAs, particularly butyrate, and higher abundance of beneficial bacteria, including Bifidobacterium, Faecalibacterium, Blautia and Dorea, than fermentation of resistant starch after 48 h. Thus, it was inferred that tannic acid could delay the metabolism of resistant starch, which was due to its inhibitory effect on the alpha-amylase activity and regulatory effect on gut microbiota.
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页数：9
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