Colonic fermentation of resistant starch provides health benefits to the host. However, physical characteristics of the food matrix could limit the availability of starch and other dietary fibres for microbiota utilization. In this study, the influence of food structural aspects was studied by using cotyledon cells from red kidney beans with different levels of cellular integrity. In-vitro colonic fermentation was conducted in the simulator of the human intestinal microbial ecosystem (SHIME®) where the utilization of starch and other non-starch polysaccharides was investigated along the three colon regions. Results indicate that plant cell integrity modulates nutrient utilization by gut microbiota where higher amounts of starch were delivered to distal regions of the colon in intact samples. Other dietary fibre constituents, such as pectin, were also differentially fermented depending on the level of cellular integrity. Moreover, bean supplementation produced changes in microbiota population favouring the proliferation of Bifidobacterium species.

抗性淀粉的结肠发酵为宿主提供了健康益处。但是，食物基质的物理特性可能会限制淀粉和其他膳食纤维对微生物群的利用。在这项研究中，通过使用来自具有不同细胞完整性水平的红芸豆的子叶细胞来研究食品结构方面的影响。体外结肠发酵是在人类肠道微生物生态系统（SHIME®）的模拟器中进行的，其中沿三个结肠区域研究了淀粉和其他非淀粉多糖的利用。结果表明，植物细胞的完整性可以调节肠道菌群对养分的利用，在完整样品中，大量的淀粉被递送到结肠的远端区域。其他膳食纤维成分（如果胶）也根据细胞完整性水平进行了差异发酵。此外，补充豆类产生了有利于双歧杆菌物种繁殖的微生物群变化。