In vitro utilization of amylopectin and high-amylose maize (Amylomaize) starch granules by human colonic bacteria.
It has been well established that a certain amount of ingested starch can escape digestion in the human small intestine and consequently enters the large intestine, where it may serve as a carbon source for bacterial fermentation. Thirty-eight types of human colonic bacteria were screened for their capacity to utilize soluble starch, gelatinized amylopectin maize starch, and high-amylose maize starch granules by measuring the clear zones on starch agar plates. The six cultures which produced clear zones on amylopectin maize starch- containing plates were selected for further studies for utilization of amylopectin maize starch and high-amylose maize starch granules A (amylose; Sigma) and B (Culture Pro 958N). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to detect bacterial starch-degrading enzymes. It was demonstrated that Bifidobacterium spp., Bacteroides spp., Fusobacterium spp., and strains of Eubacterium, Clostridium, Streptococcus, and Propionibacterium could hydrolyze the gelatinized amylopectin maize starch, while only Bifidobacterium spp. and Clostridium butyricum could efficiently utilize high-amylose maize starch granules. In fact, C. butyricum and Bifidobacterium spp. had higher specific growth rates in the autoclaved medium containing high-amylose maize starch granules and hydrolyzed 80 and 40% of the amylose, respectively. Starch-degrading enzymes were cell bound on Bifidobacterium and Bacteroides cells and were extracellular for C. butyricum. Active staining for starch-degrading enzymes on SDS-PAGE gels showed that the Bifidobacterium cells produced several starch-degrading enzymes with high relative molecular (M(r)) weights (>160,000), medium-sized relative molecular weights (>66,000), and low relative molecular weights (<66,000). It was concluded that Bifidobacterium spp. and C. butyricum degraded and utilized granules of amylomaize starch.
Wang
X
X
CRC for Food Industry Innovation at Food Science Australia, Highett, VIC 3190, Australia. Xin.Wang@tag.csiro.au
Conway
P L
PL
Brown
I L
IL
Evans
A J
AJ
D000687:Amylopectin / Q000378:metabolism*; D001419:Bacteria / Q000302:isolation & purification / Q000378:metabolism*; D001438:Bacteroidaceae / Q000302:isolation & purification / Q000378:metabolism; D001644:Bifidobacterium / Q000302:isolation & purification / Q000378:metabolism; D003106:Colon / Q000382:microbiology*; D016983:Enterococcus / Q000302:isolation & purification / Q000378:metabolism; D004926:Escherichia coli / Q000302:isolation & purification / Q000378:metabolism; D005051:Eubacterium / Q000302:isolation & purification / Q000378:metabolism; D006801:Humans; D007413:Intestinal Mucosa / Q000382:microbiology*; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D013294:Lactococcus lactis / Q000302:isolation & purification / Q000378:metabolism; D010462:Peptostreptococcus / Q000302:isolation & purification / Q000378:metabolism; D011424:Propionibacterium / Q000302:isolation & purification / Q000378:metabolism; D013211:Staphylococcus aureus / Q000302:isolation & purification / Q000378:metabolism; D013213:Starch / Q000378:metabolism*; D013291:Streptococcus / Q000302:isolation & purification / Q000378:metabolism*; D003313:Zea mays
D013213:Starch; D000687:Amylopectin