Work

Heat-treated brown rice starch structure and effect on short-chain fatty acids and mouse intestinal microbiota

Year: 2024

Type: article

Abstract: Rice with high resistant starch (RS) exhibits the potential to improve glucose metabolism, insulin sensitivity. In this study, using two rice varieties—Samgwang, a medium-amylose rice, and Dodamssal, a high-amylose rice containing RS—we analyzed the composition and molecular structural characteristics of brown rice and its starch and the effects on fasting blood glucose levels, fecal short-chain fatty acid (SCFA), and gut microbiota after 8 weeks of consumption in mice. The amylose content of heat-treated Samgwang (HS) and -Dodamssal (HD) was 21.0 ± 0.2 and 47.5 ± 0.3 %, respectively, while RS contents were 0.8 ± 0.0 and 14.7 ± 1.0 %. HD exhibited a C-type starch crystallinity with a lower proportion of short chains and a higher proportion of long chains compared to HS. HD-fed mice exhibited lower fasting blood glucose levels and the highest SCFA levels in their feces. They also had the highest abundance of Ruminococcus bromii , an RS-degrading bacterium, the highest positive correlation with Faecalicatena fissicatena ( r = 0.9), and the highest negative correlation with Lachnoclostridium scindens and Lawsonibacter asaccharolyticus ( r = −0.8). Overall, HD consumption can improve glucose metabolism by increasing intestinal SCFA production and can serve as a prebiotic dietary ingredient to improve obesity and diabetes. • Heat-treated brown rice with high RS content improves glucose metabolism in mice. • Increased butyrate production correlates with better hyperglycemia regulation. • Heat-treated rice modulates gut microbiota, enhancing beneficial bacterial abundance. • Resistant starch promotes SCFA production, reducing inflammation and dysbiosis. • HD rice shows potential as a functional food to manage obesity and type 2 diabetes.

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2024.137597

Authors: Jiyoung Park, Boram Mok, Hyun-Jung Chung, Hye Young Park, Hong-Sik Kim

Institutions: Rural Development Administration, National Institute of Crop Science, Georgetown University, Chonnam National University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,260