该研究以高直链玉米淀粉（High-Amylose Maize Starch，HAMS）与四种饱和度不同的脂肪酸为原料，制备淀粉-不饱和脂肪酸复合物，研究不同复合物体外大肠发酵特性及菌群调控的影响。结果表明，随着脂肪酸不饱和度的增加，除淀粉-油酸复合物（34.87%）外，形成的复合物V型结晶越少（30.42%~32.93%）。淀粉-不饱和脂肪酸复合物在整个发酵过程中发酵速率无显著性差异（p>0.05），最终产气量基本一致（13.8~14.2 mL）。淀粉-不饱和脂肪酸复合物产丁酸浓度（14.83~17.91 mmol/L）低于HAMS （22.42 mmol/L），但产较多乙酸（60.25~63.73 mmol/L）和丙酸（21.22~24.81 mmol/L）。淀粉-不饱和脂肪酸复合物均能显著促进Prevotella的相对丰度，这与其较高的丙酸产量有关。综上，淀粉-不饱和脂肪酸复合物大肠发酵特性受脂肪酸饱和度的影响较小，主要与淀粉-脂质复合物自身结构有关，复合物中脂肪酸的饱和度对高链玉米淀粉-不饱和脂肪酸复合物菌群结构具有一定影响。

In this study, high-amylose maize starch (HAMS) and four fatty acids with different saturation degrees were used as the raw materials to form starch-unsaturated-fatty-acid complexes. The effects of the different complexes on the in vitro large intestine fermentation characteristics and regulation of microbiota were investigated. The results showed that with the increase of the unsaturation of fatty acids, the formation of V-type starch complexes (30.42%~32.93%) decreased, except for the starch-oleic-acid complex (34.87%). There were no significant differences in the fermentation rate for the starch-unsaturated fat complexes during the entire fermentation process (p>0.05), with their final gas productions being essentially the same (13.8~14.2 mL). The starch-unsaturated fatty acid complexes produced a lower concentration of butyrate (14.83~17.91 mmol/L; compared with HAMS 22.42 mmol/L), but produced higher concentrations of acetate (60.25~63.73 mmol/L) and propionate (21.22~24.81 mmol/L). The starch-unsaturated fatty acid complexes all significantly increased the relative abundance of Prevotella, which might be associated with their higher propionate productions. Taken together, the in vitro large intestine fermentation characteristics of HAMS-unsaturated-fatty-acid complexes were less affected by the fatty acid saturation, but related mainly to their own complex structure. The saturation of the fatty acids in the HAMS-unsaturated fatty acid complexes has a certain effect on the microbiota structure.

广东省自然科学基金项目（2021A1515011328）