{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,30]],"date-time":"2026-03-30T22:13:00Z","timestamp":1774908780080,"version":"3.50.1"},"reference-count":44,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2019,8,23]],"date-time":"2019-08-23T00:00:00Z","timestamp":1566518400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31871805"],"award-info":[{"award-number":["31871805"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31501437"],"award-info":[{"award-number":["31501437"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Buckwheat\u2010resistant starch (BRS) has shown to be a nutrient capable of lowering cholesterol and reducing obesity. In this study, the regulatory effects of tartary buckwheat starch on blood lipid level and gut microbiota (\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      ,\n                      <jats:italic>Bifidobacterium<\/jats:italic>\n                      ,\n                      <jats:italic>Enterococcus<\/jats:italic>\n                      , and\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ) in mice fed with a high\u2010fat diet was investigated. Male C57BL\/6 mice were separately fed with a normal diet (CON), a high\u2010fat diet (HFD), and high\u2010fat diet supplemented with buckwheat\u2010resistant starch (HFD+BRS) for 6 weeks. After the feedings, lipid profile, blood glucose, plasma levels of cytokines, short\u2010chain fatty acid content in the colon and intestinal flora of fecal were measured. Furthermore, the antioxidant indices of the liver and duodenum tissues were measured to evaluate the antioxidant capacity of mice. Significantly reduced plasma levels of total cholesterol (TC), triglyceride (TG), glucose, and cytokines were observed in the HFD+BRS group, accompanied by an increased antioxidant capacity in the liver and duodenum. In addition, supplementation with BRS significantly inhibited the increase in plasma lipopolysaccharide, tumor necrosis factor\u2010\u03b1, and interleukin\u20106 levels. Gut microbiota composition was regulated by the supplement of BRS, which promoted the growth of\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      ,\n                      <jats:italic>Bifidobacterium<\/jats:italic>\n                      , and\n                      <jats:italic>Enterococcus<\/jats:italic>\n                      , as well as inhibited the growth of\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      . In contrast to the HFD group, the content of short\u2010chain fatty acids in mice colon increased in the BRS group. In conclusion, BRS benefited the cholesterol and glucose metabolism, as well as optimized gut microbiota composition in mice fed with a high\u2010fat diet.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study identified the beneficial effects of tartary buckwheat\u2010resistant starch on the regulation of blood lipids and intestinal flora in mice fed a high\u2010fat diet. The result of this study will provide a basis for the development of probiotic products supplemented with tartary buckwheat\u2010resistant starch and direction for further research.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14747","type":"journal-article","created":{"date-parts":[[2019,8,23]],"date-time":"2019-08-23T08:26:42Z","timestamp":1566548802000},"page":"2674-2681","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":71,"title":["Regulatory Function of Buckwheat\u2010Resistant Starch Supplementation on Lipid Profile and Gut Microbiota in Mice Fed with a High\u2010Fat Diet"],"prefix":"10.1111","volume":"84","author":[{"given":"Yiming","family":"Zhou","sequence":"first","affiliation":[{"name":"State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Inst. Bright Dairy &amp; Food Co., Ltd.  Shanghai 200436 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0042-6533","authenticated-orcid":false,"given":"Shen","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yue","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yun","family":"Wei","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoli","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,8,23]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anaerobe.2010.05.006"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1097\/00000658-198810000-00015"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0016-5085(98)70237-9"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.113.004325"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0029665114001700"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.2337\/db07-1403"},{"key":"e_1_2_8_8_1","first-page":"133","article-title":"Effect of extruded products made with cassava starch blended with oat fiber and resistant starch on the hypocholesterolemic properties as evaluated in hamsters","volume":"7","author":"Chang Y. 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