Structural properties and prebiotic activities of fractionated lotus seed resistant starches

Hongliang Zeng; Peilin Chen; Chuanjie Chen; Cancan Huang; Shan Lin; Baodong Zheng; Yi Zhang

doi:10.1016/j.foodchem.2018.01.057

Structural properties and prebiotic activities of fractionated lotus seed resistant starches

Food Chem. 2018 Jun 15:251:33-40. doi: 10.1016/j.foodchem.2018.01.057. Epub 2018 Jan 6.

Authors

Hongliang Zeng¹, Peilin Chen², Chuanjie Chen², Cancan Huang², Shan Lin², Baodong Zheng³, Yi Zhang⁴

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zbdfst@fafu.edu.cn.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zyifst@fafu.edu.cn.

PMID: 29426421
DOI: 10.1016/j.foodchem.2018.01.057

Abstract

The objective of this study was to fractionate lotus seed resistant starch (LRS3) and investigate their structural properties and prebiotic activities. Two main fractions of resistant starch precipitated gradually by ethanol at concentrations of 20% and 30% were named as LRS3-20% and LRS3-30%, respectively. The swelling power and solubility of LRS3-20% were smaller compared to LRS3-30%, and their moisture and resistant starch contents were not significantly different. LRS3-20% and LRS3-30% had molecular weights mainly of 2.0 × 10⁴-4.0 × 10⁴ and 1.0 × 10⁴-2.0 × 10⁴ g/mol. Layered strips and gully shapes were evident on the rough surfaces of LRS3-20%, while LRS3-30% displayed a relatively smooth surface. Both LRS3-20% and LRS3-30% had a B-type crystalline structure with LRS3-20% containing more ordered structures and double-helices. Furthermore, LRS3-20% displayed higher prebiotic activities against Bifidobacterium adolescentis and Lactobacillus acidophilus compared to LRS3-30% and high amylose maize starch. This effect was related to its rough surface and double helix structure.

Keywords: Bifidobacterium adolescentis; Fractionation; Lactobacillus acidophilus; Lotus seed resistant starch; Prebiotic activities; Structural properties.

MeSH terms

Bifidobacterium adolescentis / drug effects
Chromatography, Gel
Lactobacillus acidophilus / drug effects
Lotus / chemistry*
Magnetic Resonance Spectroscopy
Microscopy, Electron, Scanning
Molecular Weight
Prebiotics / analysis*
Seeds / chemistry
Solubility
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
Starch / pharmacology*

Substances

Prebiotics
Starch