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<p>This study investigated the effects of thermal treatments, often required in the processing of chestnut starch (CNS), on its structure, digestive characteristics of chestnut starch and its effect on gut microbiota composition. CNS was treated by dry heat (DH), heat moisture (HM), and high temperature and high pressure (HTHP) to obtain thermal treated CNS (TT-CNS). The results showed that three treatments exhibited different effects on the crystal structure of starch, and HM and HTHP treatment promoted the formation of looser and more poriferous structure of chestnut starch, while DH treatment could enhance the amylose double-helix structure, leading to a denser starch microstructure. Hence, only CNS-DH (31.42%) showed slight resistance during the initial stages of digestion compared to CNS (33.42%), while other groups demonstrated higher digestibility. CNS-DH exhibited a certain resistance to digestion, which may contribute to glycemic stability. In addition, gut microbiota analysis demonstrated that the three thermal treatment groups significantly increased the relative abundance of beneficial bacteria (<i>Parabacteroides</i> and <i>Limosilactobacillus</i>) and reduced the relative abundance of <i>Clostridium sensu stricto</i> and <i>Peptostreptococcaceae</i>, which is conducive to maintaining a healthy gut environment. All these results indicated that thermal treatment might enhance the health benefits of chestnut starch, providing a theoretical guidance for the development of functional foods containing chestnut starch.</p>

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Thermal treatments modulate the structure of chestnut starch: a focus on the relationship with the gut microbiota composition

  • 期刊论文

  • 发表日期：

    2025年8月20日

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  • Fang Yang,
  • Jiale Cai,
  • Yuchen Zhou,
  • Dong Wei,
  • Chenyang Y. Xie

摘要

This study investigated the effects of thermal treatments, often required in the processing of chestnut starch (CNS), on its structure, digestive characteristics of chestnut starch and its effect on gut microbiota composition. CNS was treated by dry heat (DH), heat moisture (HM), and high temperature and high pressure (HTHP) to obtain thermal treated CNS (TT-CNS). The results showed that three treatments exhibited different effects on the crystal structure of starch, and HM and HTHP treatment promoted the formation of looser and more poriferous structure of chestnut starch, while DH treatment could enhance the amylose double-helix structure, leading to a denser starch microstructure. Hence, only CNS-DH (31.42%) showed slight resistance during the initial stages of digestion compared to CNS (33.42%), while other groups demonstrated higher digestibility. CNS-DH exhibited a certain resistance to digestion, which may contribute to glycemic stability. In addition, gut microbiota analysis demonstrated that the three thermal treatment groups significantly increased the relative abundance of beneficial bacteria (Parabacteroides and Limosilactobacillus) and reduced the relative abundance of Clostridium sensu stricto and Peptostreptococcaceae, which is conducive to maintaining a healthy gut environment. All these results indicated that thermal treatment might enhance the health benefits of chestnut starch, providing a theoretical guidance for the development of functional foods containing chestnut starch.