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Food Chem X
2025 May 20;28:102572. doi: 10.1016/j.fochx.2025.102572.
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Comparative study on structural characterization, physicochemical properties, and in vitro probiotic activities of resistant starch from different varieties of Euryale ferox.
Qu C
,
Yu D
,
Jing Z
,
Gu S
,
Wang Y
,
Xie W
,
Wu Q
.
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Euryale ferox (EF), a highly nutritious food, is an excellent source of resistant starch (RS). This study compared the structure, physicochemical properties, and probiotic activities of RS from North (NEFRS) and South EF (SEFRS). NEFRS exhibited a higher RS content (∼10 %) than SEFRS (∼4 %) and demonstrated superior crystallinity (21.66 %), thermal stability (ΔH = 21.85 J/g), and molecular order, whereas SEFRS contained more double helices (ΔH = 4.17 J/g). Both displayed type A crystalline structures, with RS5 amylose-lipid complexes being more abundant in NEFRS during growth. Gas chromatography-mass spectrometry identified bound fatty acids, including palmitic, linoleic, trans-oleic, and stearic acids, confirmed through in vitro synthesis. Probiotic assays revealed EFRS enhanced the growth of Bifidobacterium and Lactobacillus acidophilus, while NEFRS exhibited stronger inhibition against Escherichia coli and Staphylococcus aureus. Overall, this study systematically elucidated the EFRS differences between two species, providing valuable insights into functional product development and EF deep processing.
Fig. 1. The contents (A) and structure (B–F) of resistant starch in two varieties of North Euryale ferox and South Euryale ferox. X-ray diffraction pattern (B); differential scanning calorimetry (C); Fourier-transform infrared spectra (D–E); Raman spectroscopy (F).
Fig. 2. Confocal laser microscopy observation of resistant starch in two varieties of North Euryale ferox (A) and South Euryale ferox (B). Yellow arrows indicate unwashed free fatty acids, white arrows indicate fatty acids bound to amylose. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 3. Fourier-transform infrared spectra of resistant starch in two varieties of North Euryale ferox and South Euryale ferox at different growth stages (A); Fourier-transform infrared spectra after deconvolution (B–C); The relative contents of R1022/998 (D).
Fig. 4. X-ray diffraction patterns (A) and the relative contents of amylose-lipid complex (B) of Euryale ferox resistant starch at different growth stages; differential scanning calorimetry (C) and the ΔH (D) of Euryale ferox resistant starch at different growth stages.
Fig. 5. The contents of amylose and resistant starch (A) of two varieties Euryale ferox at different growth stages; Changes of amylose-lipid complex of Euryale ferox resistant starch at different growth stages (B).
Fig. 6. The process of preparation EFRS-lipid complexes (A) and EFRS-lipid mixtures (B) of Euryale ferox in vitro. X-ray diffraction pattern of prepared Euryale ferox amylose-lipid complexes and mixtures. (C): Debranched starch (DBS) of North Euryale ferox as the matrix, (D): Debranched starch of South Euryale ferox as the matrix; a: mixtures of Euryale ferox DBS with stearic acid; b: mixtures of Euryale ferox DBS with palmitic acid; c: complex of Euryale ferox DBS with stearic acid; d: complex of Euryale ferox DBS with palmitic acid; e: Euryale ferox DBS.
Fig. 7. Effect of Euryale ferox resistant starch on the growth of Bifidobacteria (A) and Lactobacillus acidophilus (B).
Fig. 8. Effect of Euryale ferox resistant starch on the growth of Escherichia coli (A) and Staphylococcus aureus (B).
