Prebiotic potential of enzymatically prepared resistant starch in reshaping gut microbiota and their respond to body physiology
The increase in consumer demand for high-quality food products has led to growth in the use of new technologies and ingredients. Resistant starch (RS) is a recently recognised source of fibre and has received much attention for its potential health benefits and functional properties. However, knowle...
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| creator | Khan, Anum Ali, Huma Rehman, Ubaid Ur Belduz, Ali Osman Bibi, Amna Abdurahman, Mujib Abdulkadir Shah, Aamer Ali Badshah, Malik Hasan, Fariha Kilic, Ali Osman Ullah, Asad Jahan, Sarwat Rehman, Muhammad Maqsood Ur Mansoor, Rashid Khan, Samiullah |
| description | The increase in consumer demand for high-quality food products has led to growth in the use of new technologies and ingredients. Resistant starch (RS) is a recently recognised source of fibre and has received much attention for its potential health benefits and functional properties. However, knowledge about the fate of RS in modulating complex intestinal communities, the microbial members involved in its degradation, enhancement of microbial metabolites, and its functional role in body physiology is still limited. For this purpose, the current study was designed to ratify the physiological and functional health benefits of enzymatically prepared resistant starch (EM-RSIII) from maize flour. To approve the beneficial health effects as prebiotic, EM-RSIII was supplemented in rat diets. After 21 days of the experiment, EM-RSIII fed rats showed a significant reduction in body weight gain, fecal pH, glycemic response, serum lipid profile, insulin level and reshaping gut microbiota, and enhancing short-chain fatty acid compared to control. The count of butyrate-producing and starch utilizing bacteria, such as Lactobacillus, Enterococcus, and Pediococcus genus in rat's gut, elevated after the consumption of medium and high doses of EM-RSIII, while the E. coli completely suppressed in high EM-RSIII fed rats. Short-chain fatty acids precisely increased in feces of EM-RSIII feed rats. Correlation analysis demonstrated that the effect of butyrate on functional and physiological alteration on the body had been investigated during the current study. Conclusively, the present study demonstrated the unprecedented effect of utilising EM-RSIII as a diet on body physiology and redesigning gut microorganisms. |
| doi_str_mv | 10.1371/journal.pone.0267318 |
| format | Article |
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Resistant starch (RS) is a recently recognised source of fibre and has received much attention for its potential health benefits and functional properties. However, knowledge about the fate of RS in modulating complex intestinal communities, the microbial members involved in its degradation, enhancement of microbial metabolites, and its functional role in body physiology is still limited. For this purpose, the current study was designed to ratify the physiological and functional health benefits of enzymatically prepared resistant starch (EM-RSIII) from maize flour. To approve the beneficial health effects as prebiotic, EM-RSIII was supplemented in rat diets. After 21 days of the experiment, EM-RSIII fed rats showed a significant reduction in body weight gain, fecal pH, glycemic response, serum lipid profile, insulin level and reshaping gut microbiota, and enhancing short-chain fatty acid compared to control. The count of butyrate-producing and starch utilizing bacteria, such as Lactobacillus, Enterococcus, and Pediococcus genus in rat's gut, elevated after the consumption of medium and high doses of EM-RSIII, while the E. coli completely suppressed in high EM-RSIII fed rats. Short-chain fatty acids precisely increased in feces of EM-RSIII feed rats. Correlation analysis demonstrated that the effect of butyrate on functional and physiological alteration on the body had been investigated during the current study. Conclusively, the present study demonstrated the unprecedented effect of utilising EM-RSIII as a diet on body physiology and redesigning gut microorganisms.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0267318</identifier><identifier>PMID: 35576192</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Analysis ; Animal experimentation ; Appetite ; Biodegradation ; Biology and Life Sciences ; Body weight ; Body weight gain ; Cholesterol ; Colon ; Correlation analysis ; Diet ; Digestive system ; Digestive tract ; Dissection ; E coli ; Experiments ; Fatty acids ; Feces ; Feeds ; Fermentation ; Food ; Food quality ; Gastrointestinal tract ; Glucose ; Glycemic index ; High density lipoprotein ; Hormones ; Insulin ; Intestinal microflora ; Laboratory animals ; Lipids ; Medicine and Health Sciences ; Metabolites ; Microbiota ; Microbiota (Symbiotic organisms) ; Microorganisms ; New technology ; Peptides ; Physical Sciences ; Physiological effects ; Physiology ; Prebiotics ; Starch ; Triglycerides</subject><ispartof>PloS one, 2022-05, Vol.17 (5), p.e0267318-e0267318</ispartof><rights>COPYRIGHT 2022 Public Library of Science</rights><rights>2022 Khan et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. 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prepared resistant starch in reshaping gut microbiota and their respond to body physiology</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2022-05-16</date><risdate>2022</risdate><volume>17</volume><issue>5</issue><spage>e0267318</spage><epage>e0267318</epage><pages>e0267318-e0267318</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>The increase in consumer demand for high-quality food products has led to growth in the use of new technologies and ingredients. 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| language | eng |
| recordid | cdi_plos_journals_2686248656 |
| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; Free Full-Text Journals in Chemistry; Public Library of Science (PLoS) |
| subjects | Analysis Animal experimentation Appetite Biodegradation Biology and Life Sciences Body weight Body weight gain Cholesterol Colon Correlation analysis Diet Digestive system Digestive tract Dissection E coli Experiments Fatty acids Feces Feeds Fermentation Food Food quality Gastrointestinal tract Glucose Glycemic index High density lipoprotein Hormones Insulin Intestinal microflora Laboratory animals Lipids Medicine and Health Sciences Metabolites Microbiota Microbiota (Symbiotic organisms) Microorganisms New technology Peptides Physical Sciences Physiological effects Physiology Prebiotics Starch Triglycerides |
| title | Prebiotic potential of enzymatically prepared resistant starch in reshaping gut microbiota and their respond to body physiology |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-27T07%3A08%3A17IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Prebiotic%20potential%20of%20enzymatically%20prepared%20resistant%20starch%20in%20reshaping%20gut%20microbiota%20and%20their%20respond%20to%20body%20physiology&rft.jtitle=PloS%20one&rft.au=Khan,%20Anum&rft.date=2022-05-16&rft.volume=17&rft.issue=5&rft.spage=e0267318&rft.epage=e0267318&rft.pages=e0267318-e0267318&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0267318&rft_dat=%3Cgale_plos_%3EA703978316%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2686248656&rft_id=info:pmid/35576192&rft_galeid=A703978316&rft_doaj_id=oai_doaj_org_article_00a3d626347b483e9bd561eee414dc0c&rfr_iscdi=true |