Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study
The high glycemic index (GI) of polished white rice (WR) presents challenges for blood glucose control in diabetes. This study investigated the in vitro digestibility of a whole grain blend (WGB, composed of black, red, and brown rice) and its effects on the gut microbiota in elderly diabetic indivi...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2557 |
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| author | Qian Du Ruisheng Fu Ming Zhao Meihong Xu |
| author_facet | Qian Du Ruisheng Fu Ming Zhao Meihong Xu |
| author_sort | Qian Du |
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| description | The high glycemic index (GI) of polished white rice (WR) presents challenges for blood glucose control in diabetes. This study investigated the in vitro digestibility of a whole grain blend (WGB, composed of black, red, and brown rice) and its effects on the gut microbiota in elderly diabetic individuals. WGB exhibited lower starch digestibility (69.76 ± 5.71% vs. 73.02 ± 6.16%) and a reduced estimated glycemic index (eGI, 73.43 ± 4.49 vs. 77.55 ± 2.64) than WR, likely due to its higher amylose content. WGB fermentation increased <i>Bifidobacterium</i> and <i>Lactobacillaceae</i>, reduced pro-inflammatory <i>Bacteroides fragilis</i> and <i>Enterocloster bolteae</i>, and released more arabinose and xylose. Additionally, WGB yielded higher isobutyrate, while WR contained more glucose and fructose in its structure, leading to increased acetate production and a more acidic environment. Functional analysis revealed that WGB upregulated pathways related to fatty acid elongation and fiber fermentation. These findings suggest WGB as a viable staple food alternative for diabetic patients, offering dual benefits in glycemic control and gut microbiota. |
| format | Article |
| id | doaj-art-53a70473c9a942ef8f741b9c2aa0743b |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-53a70473c9a942ef8f741b9c2aa0743b2025-08-20T03:36:26ZengMDPI AGFoods2304-81582025-07-011415255710.3390/foods14152557Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro StudyQian Du0Ruisheng Fu1Ming Zhao2Meihong Xu3Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, ChinaDepartment of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, ChinaInstitute of Biotechnology and Health, Beijing Academy of Science and Technology, Beijing 100089, ChinaDepartment of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, ChinaThe high glycemic index (GI) of polished white rice (WR) presents challenges for blood glucose control in diabetes. This study investigated the in vitro digestibility of a whole grain blend (WGB, composed of black, red, and brown rice) and its effects on the gut microbiota in elderly diabetic individuals. WGB exhibited lower starch digestibility (69.76 ± 5.71% vs. 73.02 ± 6.16%) and a reduced estimated glycemic index (eGI, 73.43 ± 4.49 vs. 77.55 ± 2.64) than WR, likely due to its higher amylose content. WGB fermentation increased <i>Bifidobacterium</i> and <i>Lactobacillaceae</i>, reduced pro-inflammatory <i>Bacteroides fragilis</i> and <i>Enterocloster bolteae</i>, and released more arabinose and xylose. Additionally, WGB yielded higher isobutyrate, while WR contained more glucose and fructose in its structure, leading to increased acetate production and a more acidic environment. Functional analysis revealed that WGB upregulated pathways related to fatty acid elongation and fiber fermentation. These findings suggest WGB as a viable staple food alternative for diabetic patients, offering dual benefits in glycemic control and gut microbiota.https://www.mdpi.com/2304-8158/14/15/2557whole grainsin vitro digestiongut fermentationdiabetesmetagenomics |
| spellingShingle | Qian Du Ruisheng Fu Ming Zhao Meihong Xu Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study Foods whole grains in vitro digestion gut fermentation diabetes metagenomics |
| title | Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study |
| title_full | Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study |
| title_fullStr | Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study |
| title_full_unstemmed | Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study |
| title_short | Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study |
| title_sort | comparing a whole grain blend with polished white rice for starch digestibility and gut microbiota fermentation in diabetic patients an in vitro study |
| topic | whole grains in vitro digestion gut fermentation diabetes metagenomics |
| url | https://www.mdpi.com/2304-8158/14/15/2557 |
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