Thermally processed rice starch impacts glucose homeostasis in mice to different degrees via disturbing gut microbial structure and intestinal barrier function

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成果类型：

期刊论文

作者：

Lu, Xiaoxue;Ma, Rongrong;Zhan, Jinling;Pan, Xiaohua;Liu, Chang;...

通讯作者：

Tian, YQ

作者机构：

[Zhan, Jinling; Tian, Yaoqi; Lu, Xiaoxue; Ma, Rongrong; Pan, Xiaohua; Liu, Chang; Tian, YQ] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.

[Tian, Yaoqi; Lu, Xiaoxue; Ma, Rongrong; Pan, Xiaohua; Liu, Chang] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.

[Zhan, Jinling] Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Wuxi 214122, Peoples R China.

[Shen, Wangyang] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

[Zhang, Shuang; Tian, Yaoqi] Jiangnan Univ, Anal & Testing Ctr, Wuxi 214122, Peoples R China.

通讯机构：

[Tian, YQ ] J

Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.

语种：

英文

关键词：

Thermal processing;Starch structure;Glucose homeostasis;Gut microbial diversity;Intestinal epithelial permeability

期刊：

CARBOHYDRATE POLYMERS

ISSN：

0144-8617

年：

2025

卷：

348

页码：

122795

DOI：

10.1016/j.carbpol.2024.122795

基金类别：

CRediT authorship contribution statement Xiaoxue Lu: Writing – original draft, Methodology, Conceptualization. Rongrong Ma: Writing – review & editing, Conceptualization. Jinling Zhan: Methodology. Xiaohua Pan: Methodology. Chang Liu: Conceptualization. Wangyang Shen: Writing – review & editing. Shuang Zhang: Methodology. Weibiao Zhou: Writing – review & editing. Yaoqi Tian: Writing – review & editing, acquisition.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response. Normal C57BL/6J mice were treated with boiled, baked, and fried starch-b...

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Thermally processed rice starch impacts glucose homeostasis in mice to different degrees via disturbing gut microbial structure and intestinal barrier function

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