Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation

•The fractions, especially LRS3-20%, promoted the proliferation of the probiotics.•B. longum produced large acetic acid, while L. delbrueckii produced lactic acid.•RS enhanced the tolerance of probiotics to adverse gastrointestinal media.•The fractions underwent structural changes after fermentation...

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Veröffentlicht in:Food chemistry 2018-12, Vol.268, p.134-142
Hauptverfasser: Zeng, Hongliang, Zheng, Yixin, Lin, Yan, Huang, Cancan, Lin, Shan, Zheng, Baodong, Zhang, Yi
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container_start_page 134
container_title Food chemistry
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creator Zeng, Hongliang
Zheng, Yixin
Lin, Yan
Huang, Cancan
Lin, Shan
Zheng, Baodong
Zhang, Yi
description •The fractions, especially LRS3-20%, promoted the proliferation of the probiotics.•B. longum produced large acetic acid, while L. delbrueckii produced lactic acid.•RS enhanced the tolerance of probiotics to adverse gastrointestinal media.•The fractions underwent structural changes after fermentation by ESEM, XRD, FT-IR.•The changes were related to original structures and utilisation by the probiotics. The aim of this study was to investigate the proliferation effect of fractionated lotus seed resistant starch (LRS3-20%, LRS3-30%) and the structural changes following fermentation. Fractionated lotus seed resistant starch, especially LRS3-20%, promoted the proliferation of these probiotics, and Bifidobacterium longum produced large quantities of acetic acid, while Lactobacillus delbrueckii subsp. bulgaricus produced lactic acid. Additionally, the probiotics with lotus seed resistant starch (LRS3) and LRS3-20% survived more successfully in simulated gastrointestinal solutions compared to glucose, LRS3-30% and high amylose maize starch, but LRS3 and LRS3-20% differed in their abilities to enhance the tolerance to acidic buffer, bile acid and simulated gastric juice. Furthermore, after fermentation, fractionated lotus seed resistant starch displayed a loose, rough surface. The crystalline and double helical structure increased as the amount of amorphous and sub-crystalline structure reduced following fermentation. Interestingly, structural changes were correlated with the original structures and utilisation by the probiotics.
doi_str_mv 10.1016/j.foodchem.2018.05.070
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subjects Bifidobacterium longum
Bifidobacterium longum - metabolism
Cell Proliferation
Fermentation
Fractionated lotus seed resistant starch
Lactobacillus delbrueckii - metabolism
Lactobacillus delbrueckii subsp. bulgaricus
Lotus - chemistry
Probiotics
Proliferation
Seeds
Starch - chemistry
Structural changes
title Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation
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