Dietary free fatty acids complex with amylose creating another form of resistant starch: Gastrointestinal formation with fowl and swine

Abstract

Fat added to poultry and swine feeds often contains abundant free fatty acids (FFA) that can impair digestible energy (DE). Placement of the fatty acid (FA) hydrocarbon chain in the helix core reformed from amylose creates a complex of both nutrients. Resulting modifications create a new structure termed the V-helix that becomes resistant to α-amylase. Granules in grain naturally contain minimal amounts of these complexes with more being generated during food manufacturing when moisture and heat release amylose in the presence of FFA. A paucity of FFA usually exists in complete feeds without sources of poor-quality fat. Animal fats and by-product meals from rendering are prominent in their saturated FFA content which favorably complex within the helix. V-helix-FA complexes may arise during their concurrent encounter of FFA together with amylose during feed manufacture, particularly pelleting. FFA in the gastrointestinal tract (GIT) are speculated to further form complexes when present together with amylose. Although amylose may be dissolved in the gastric and small intestinal milieu, FFA separately coalesce into hydrophobic fat droplets along with other dietary lipids. Formation of complexes is likely restricted until FFA are released into the aqueous phase during fat digestion. Although α-amylase may be prominent, V-helix-FA complexes being resistant to enzymic attack pass into the large intestine. Subsequent microbial catabolism of V-helices may generate volatile fatty acids that are absorbed by the mucosa; however, an inability to use FFA once released leads to their excretion and basis for decreased DE. Immature microbial populations with young animals usually lack the capacity to fully catabolize the V-helix, further extending the loss in DE.

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

“…Generally, in HAM emulsions, the lipid-amylose complex was stronger than that of NAM emulsions, which may have delayed FFA release in the small intestinal phase (Hasenhuettl, 2008). The results are in line with the previous reported study carried out by Moran (2021), where the author reviewed the role of V-helix from amylose and fatty acid (FA) complex (V-helix-FA), which resisted the action of amylase and lipase enzymes during the GIT digestion of poultry and swine. Hence, it can be concluded that the amylose content of starch alters the microstructures and rheology of W/O emulsions.…”

Basis for the diversity and extent in loss of digestible nutrients created by dietary phytin: Emphasis on fowl and swine

“…Fulfilling the digestion of dietary fat like that for protein requires several pancreatic enzymes to be present and active in the lumen. Lipase, co-lipase, and phospholipase A 2 require activation of their respective pro-enzymes by trypsin with their collective efforts being performed on the fat droplet surface ( Moran, 2021 ). These proteins are hydrophilic and need to be resistant to denaturation at the fat droplet's hydrophobic surface.…”

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

“…Gelatinized starch is also called "starch paste" in the literature. [253][254][255][256][257] It is known that amylose and amylopectin are structurally different from each other, which means that the amylopectin fractions remain insoluble and do not suffer significantly from the effects of shear conditions. Therefore, the dissolution of the starch granules is incomplete.…”