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6 months ago

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Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota - npj Science of Food

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Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota - npj Science of Food

In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in their flour, starch, and complex samples compared to GZ93. The static in vitro digestion highlighted that RS4 samples had significantly lower digestibility than the GZ93 samples.

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Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota - npj Science of Food

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Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota - npj Science of Food

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