Rice starch-purple red rice bran anthocyanins complex improves glucose-lipid homeostasis and restores gut microbiota.
Rice Starch-Purple Red Rice Bran Anthocyanins Complex Improves Glucose-Lipid Homeostasis and Restores Gut Microbiota in High-Fat Diet/Streptozotocin-Induced Type 2 Diabetic Mice.
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Key Findings
Abstract
Purple red rice bran, a nutrient-rich byproduct of rice processing, contains abundant anthocyanins that distinguish it from ordinary bran and may offer metabolic benefits, while previous in vitro work has revealed that anthocyanins can form V-shaped inclusion complexes with rice starch (S-A), thereby enhancing resistant starch content and stimulating the growth of beneficial gut bacteria. However, the in vivo effects remain unclear. Therefore, using a high-fat diet/streptozotocin-induced T2DM mouse model to assess the metabolic impact of S-A, the results showed that dietary supplementation with S-A regulated glucose-lipid homeostasis, significantly reducing serum total cholesterol (5.98±1.02→3.21±1.07 mmol/L) and low-density lipoprotein cholesterol (3.25±0.67→1.15±0.74 mmol/L), with histopathological analysis revealing alleviated hepatic steatosis, renal fibrosis, and adipocyte hypertrophy; moreover, S-A reshaped the gut microbiota by enriching beneficial taxa, suppressing pathogens, and elevating short-chain fatty acids, while predictive functional analysis indicated restoration of microbial pathways involved in energy and amino acid metabolism. Overall, S-A exerts multifaceted regulation of lipid-glucose metabolism and gut microbiota, mitigating metabolic dysfunction in diabetic mice, and these findings underscore its potential as a novel functional dietary intervention while promoting the value-added utilization of purple red rice bran in managing metabolic disorders.
Affiliation
Weidong Zhang
External References
- PubMed ID:
- 41543331
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