Effects of Differences in Resistant Starch Content of Rice on Intestinal Microbial Composition.

Jiawei Wan, Yanbei Wu, Quynhchi Pham, Robert W Li, Liangli Yu, Ming-Hsuan Chen, Stephen M Boue, Wallace Yokoyama, Bin Li, Thomas T Y Wang

Journal of agricultural and food chemistry 2021 Jul 21

filter terms:

The aim of this study was to evaluate the effects of resistant starch (RS) and fat levels on the gut microbiome in C57BL/6 mice. Three levels of RS from three varieties of rice were the major source of carbohydrates and fat levels were low (10%) and high (39%). We confirmed that RS decreased the Firmicutes to Bacteroidetes ratio, increased SCFA production by higher Bacteroidaceae and S24-7 abundance, and enriched predicted gene families of glycosidases and functional pathways associated with carbohydrate and glycan metabolism. We also found correlations between microbial taxa and tissue gene expression related to carbohydrate and lipid metabolism. Moreover, increasing RS levels resulted in a molecular ecological network with enhanced modularity and interspecific synergy, which is less sensitive to high fat intervention. Overall, RS as low as 0.44% from cooked rice can modulate gut microbiome in mice, which correlated to a protective effect against deleterious effects of an obesogenic diet.

Citation

Jiawei Wan, Yanbei Wu, Quynhchi Pham, Robert W Li, Liangli Yu, Ming-Hsuan Chen, Stephen M Boue, Wallace Yokoyama, Bin Li, Thomas T Y Wang. Effects of Differences in Resistant Starch Content of Rice on Intestinal Microbial Composition. Journal of agricultural and food chemistry. 2021 Jul 21;69(28):8017-8027