Acetylated, propionylated, and butylated starch (MSA, MSP, and MSB) with the degree of substitution of 0.157, 0.161, and 0.167, respectively, were prepared using maize starch.An in vivo mice experiments was conducted to study the structure and property changes of three kinds of acylated starches before and after duodenal digestion.The major analysis techniques included Fourier transform infrared spectroscopy, X-ray diffraction, and high-pressure ion chromatography.Furthermore, gas chromatography-mass spectrometry and high-throughput sequencing were used to analyze the impact of long-term intervention with acylated starches on the intestinal flora of healthy mice.Results indicated that acylated starches underwent structural and molecular changes following duodenal digestion.These changes involved the disruption of short-range and long-range ordered structures, resulting in the generation of numerous short chains, which contributed to the subsequent fermentation and utilization of microorganisms in the large intestine.Analysis of fecal samples revealed higher levels of short-chain fatty acids induced by acylated starches with specific increases in acetic acid, propionic acid, and butyric acid being observed for MSA, MSP, and MSB, respectively.Notably, both MSP and MSB demonstrated more pronounced promotional effects compared to MSA.Furthermore, acylated starches stimulated the growth of beneficial bacteria, particularly Faecalibacterium in the MSB group and Lactobacillus in the MSP group.These results suggested that the structural and property changes in acylated starches increased the healthy gut microbiota, providing a theoretical basis for the widespread application of acylated starches in functional food ingredients.
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