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Peer-reviewedCC BY 4.0Food Chemistry

Impact of resistant starch from high amylose wheat compared to inulin on human gut microbiota and host immune responses using an artificial colon associated to human leukocytes

  • Ingrid Couturier
  • Sylvain Denis
  • Adrien Rossary
  • Denis Despré
  • Sandrine Chalancon
  • Claude Durif
  • Pierre Berbezy
  • Florence Caldefie-Chezet
  • Stéphanie Blanquet-Diot
Open at sourcePDFDOICite

Abstract

Cooked High Amylose Wheat (HAW) products are dietary sources of resistant starch (RS). While its effects on gut microbiota are known, links to immune responses remain unclear. This study evaluated the antioxidant and anti-inflammatory properties of RS from HAW compared to inulin using a human colon model (ARCOL) coupled with blood leukocytes. ARCOL was supplemented for 7 days and fermentation supernatants incubated with leukocytes to measure inflammatory markers. Both RS and inulin increased short chain fatty acids, gas production, and modified bacterial profiles in a donor-dependent manner. Both fibers increased Ruminococcus abundance, while only RS enhanced Blautia. However, fermentation products did not significantly impact ROS and interleukin production. These findings indicate that HAW-derived RS can modulate gut microbiota composition and activity, but no anti-inflammatory effect was observed under healthy microbiota conditions. Future study should investigate the potential immunomodulatory benefits of RS in a dysbiotic microbiota model associated with obesity.

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Cite

BibTeXRIS
BibTeX
@article{couturier2026impact,
  title = {{Impact of resistant starch from high amylose wheat compared to inulin on human gut microbiota and host immune responses using an artificial colon associated to human leukocytes}},
  author = {Ingrid Couturier and Sylvain Denis and Adrien Rossary and Denis Despré and Sandrine Chalancon and Claude Durif and Pierre Berbezy and Florence Caldefie-Chezet and Stéphanie Blanquet-Diot},
  journal = {Food Chemistry},
  year = {2026},
  month = oct,
  doi = {10.1016/j.foodchem.2026.149919},
  url = {https://hal.science/hal-05777510v1},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Impact of resistant starch from high amylose wheat compared to inulin on human gut microbiota and host immune responses using an artificial colon associated to human leukocytes
AU  - Ingrid Couturier
AU  - Sylvain Denis
AU  - Adrien Rossary
AU  - Denis Despré
AU  - Sandrine Chalancon
AU  - Claude Durif
AU  - Pierre Berbezy
AU  - Florence Caldefie-Chezet
AU  - Stéphanie Blanquet-Diot
PY  - 2026
DA  - 2026/10/13
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.149919
UR  - https://hal.science/hal-05777510v1
AB  - Cooked High Amylose Wheat (HAW) products are dietary sources of resistant starch (RS). While its effects on gut microbiota are known, links to immune responses remain unclear. This study evaluated the antioxidant and anti-inflammatory properties of RS from HAW compared to inulin using a human colon model (ARCOL) coupled with blood leukocytes. ARCOL was supplemented for 7 days and fermentation supernatants incubated with leukocytes to measure inflammatory markers. Both RS and inulin increased short chain fatty acids, gas production, and modified bacterial profiles in a donor-dependent manner. Both fibers increased Ruminococcus abundance, while only RS enhanced Blautia. However, fermentation products did not significantly impact ROS and interleukin production. These findings indicate that HAW-derived RS can modulate gut microbiota composition and activity, but no anti-inflammatory effect was observed under healthy microbiota conditions. Future study should investigate the potential immunomodulatory benefits of RS in a dysbiotic microbiota model associated with obesity.
SN  - 0308-8146
SN  - 1873-7072
ER  -