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.
Zhang et al. (Thu,) studied this question.