Food Starch Structure Impacts Gut Microbiome Composition

ABSTRACT Starch is a major source of energy in the human diet and is consumed in diverse forms. Resistant starch (RS) escapes small intestinal digestion and is fermented in the colon by the resident microbiota, with beneficial impacts on colonic function and host health, but the impacts of the micro...

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Autores principales:	Frederick J. Warren, Naoki M. Fukuma, Deirdre Mikkelsen, Bernadine M. Flanagan, Barbara A. Williams, Allan T. Lisle, Páraic Ó Cuív, Mark Morrison, Michael J. Gidley
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2018
Materias:	carbohydrate structure fermentation microbial ecology resistant starch short-chain fatty acids Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/06510caff8004017ad2bea7da095cb41
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spelling	oai:doaj.org-article:06510caff8004017ad2bea7da095cb412021-11-15T15:24:22ZFood Starch Structure Impacts Gut Microbiome Composition10.1128/mSphere.00086-182379-5042https://doaj.org/article/06510caff8004017ad2bea7da095cb412018-06-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mSphere.00086-18https://doaj.org/toc/2379-5042ABSTRACT Starch is a major source of energy in the human diet and is consumed in diverse forms. Resistant starch (RS) escapes small intestinal digestion and is fermented in the colon by the resident microbiota, with beneficial impacts on colonic function and host health, but the impacts of the micro- and nanoscale structure of different physical forms of food starch on the broader microbial community have not been described previously. Here, we use a porcine in vitro fermentation model to establish that starch structure dramatically impacts microbiome composition, including the key amylolytic species, and markedly alters both digestion kinetics and fermentation outcomes. We show that three characteristic food forms of starch that survive digestion in the small intestine each give rise to substantial and distinct changes in the microbiome and in fermentation products. Our results highlight the complexity of starch fermentation processes and indicate that not all forms of RS in foods are degraded or fermented in the same way. This work points the way for the design of RS with tailored degradation by defined microbial communities, informed by an understanding of how substrate structure influences the gut microbiome, to improve nutritive value and/or health benefits. IMPORTANCE Dietary starch is a major component in the human diet. A proportion of the starch in our diet escapes digestion in the small intestine and is fermented in the colon. In this study, we use a model of the colon, seeded with porcine feces, in which we investigate the fermentation of a variety of starches with structures typical of those found in foods. We show that the microbial community changes over time in our model colon are highly dependent on the structure of the substrate and how accessible the starch is to colonic microbes. These findings have important implications for how we classify starches reaching the colon and for the design of foods with improved nutritional properties.Frederick J. WarrenNaoki M. FukumaDeirdre MikkelsenBernadine M. FlanaganBarbara A. WilliamsAllan T. LislePáraic Ó CuívMark MorrisonMichael J. GidleyAmerican Society for Microbiologyarticlecarbohydrate structurefermentationmicrobial ecologyresistant starchshort-chain fatty acidsMicrobiologyQR1-502ENmSphere, Vol 3, Iss 3 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	carbohydrate structure fermentation microbial ecology resistant starch short-chain fatty acids Microbiology QR1-502
spellingShingle	carbohydrate structure fermentation microbial ecology resistant starch short-chain fatty acids Microbiology QR1-502 Frederick J. Warren Naoki M. Fukuma Deirdre Mikkelsen Bernadine M. Flanagan Barbara A. Williams Allan T. Lisle Páraic Ó Cuív Mark Morrison Michael J. Gidley Food Starch Structure Impacts Gut Microbiome Composition
description	ABSTRACT Starch is a major source of energy in the human diet and is consumed in diverse forms. Resistant starch (RS) escapes small intestinal digestion and is fermented in the colon by the resident microbiota, with beneficial impacts on colonic function and host health, but the impacts of the micro- and nanoscale structure of different physical forms of food starch on the broader microbial community have not been described previously. Here, we use a porcine in vitro fermentation model to establish that starch structure dramatically impacts microbiome composition, including the key amylolytic species, and markedly alters both digestion kinetics and fermentation outcomes. We show that three characteristic food forms of starch that survive digestion in the small intestine each give rise to substantial and distinct changes in the microbiome and in fermentation products. Our results highlight the complexity of starch fermentation processes and indicate that not all forms of RS in foods are degraded or fermented in the same way. This work points the way for the design of RS with tailored degradation by defined microbial communities, informed by an understanding of how substrate structure influences the gut microbiome, to improve nutritive value and/or health benefits. IMPORTANCE Dietary starch is a major component in the human diet. A proportion of the starch in our diet escapes digestion in the small intestine and is fermented in the colon. In this study, we use a model of the colon, seeded with porcine feces, in which we investigate the fermentation of a variety of starches with structures typical of those found in foods. We show that the microbial community changes over time in our model colon are highly dependent on the structure of the substrate and how accessible the starch is to colonic microbes. These findings have important implications for how we classify starches reaching the colon and for the design of foods with improved nutritional properties.
format	article
author	Frederick J. Warren Naoki M. Fukuma Deirdre Mikkelsen Bernadine M. Flanagan Barbara A. Williams Allan T. Lisle Páraic Ó Cuív Mark Morrison Michael J. Gidley
author_facet	Frederick J. Warren Naoki M. Fukuma Deirdre Mikkelsen Bernadine M. Flanagan Barbara A. Williams Allan T. Lisle Páraic Ó Cuív Mark Morrison Michael J. Gidley
author_sort	Frederick J. Warren
title	Food Starch Structure Impacts Gut Microbiome Composition
title_short	Food Starch Structure Impacts Gut Microbiome Composition
title_full	Food Starch Structure Impacts Gut Microbiome Composition
title_fullStr	Food Starch Structure Impacts Gut Microbiome Composition
title_full_unstemmed	Food Starch Structure Impacts Gut Microbiome Composition
title_sort	food starch structure impacts gut microbiome composition
publisher	American Society for Microbiology
publishDate	2018
url	https://doaj.org/article/06510caff8004017ad2bea7da095cb41
work_keys_str_mv	AT frederickjwarren foodstarchstructureimpactsgutmicrobiomecomposition AT naokimfukuma foodstarchstructureimpactsgutmicrobiomecomposition AT deirdremikkelsen foodstarchstructureimpactsgutmicrobiomecomposition AT bernadinemflanagan foodstarchstructureimpactsgutmicrobiomecomposition AT barbaraawilliams foodstarchstructureimpactsgutmicrobiomecomposition AT allantlisle foodstarchstructureimpactsgutmicrobiomecomposition AT paraicocuiv foodstarchstructureimpactsgutmicrobiomecomposition AT markmorrison foodstarchstructureimpactsgutmicrobiomecomposition AT michaeljgidley foodstarchstructureimpactsgutmicrobiomecomposition
_version_	1718427928414388224

Food Starch Structure Impacts Gut Microbiome Composition

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