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Article

The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species.

Gut microbes - 1 Jan 2000

Yang Qinnan, Van Haute Mallory, Korth Nate, Sattler Scott, Rose Devin, Juritsch Anthony, Shao Jing, Beede Kristin, Schmaltz Robert, Price Jeff, Toy John, Ramer-Tait Amanda E, Benson Andrew K

Abstract excerpt

Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g. sticky rice) as well as desirable physicochemical properties for food processing. Using isogenic pairs of wild type sorghum lines and their waxy derivatives, we studied the effects of waxy starches in the whole grain context on...

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Identifiers

PMID: 37610979
DOI: 10.1080/19490976.2023.2178799
PMCID: PMC9980621

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