数字农科院2.0

Cooked highland red rice ameliorates diabetic symptoms via gut microbiota-metabolite interactions in streptozotocin-induced mice

文献类型： 外文期刊

作者： Zuming Li;Leyi Zhao;Liyuan Wang;Xinyu Shao;Ziqing Cheng;Shiquan Si;Xuhua Yang;Yongxin She;Xiaomeng Yang;Michael Zhang;Peixuan Shen;Xikun Yan;Yawen Zeng;Xia Li

作者机构：

关键词： Diabetes mellitus;Gut microbiota;Highland red Rice;Intestinal metabolites

期刊名称： Journal of Functional Foods

ISSN： 1756-4646

年卷期： 2026 年 136 卷

页码：

收录情况： SCIE（2025版）

摘要： Highland red rice is nutrient-rich due to its unique geographical location. However, systematic studies examining its antidiabetic effects and the underlying mechanisms are limited. In this study, cooked highland red rice (CHRR) was incorporated into a specialized feed and used as a dietary intervention in streptozotocin (STZ)-induced diabetic mice. CHRR intervention significantly reduced hyperglycemia, improved lipid dysregulation, alleviated hepatic oxidative stress, and restored pancreatic β-cell function. Furthermore, CHRR markedly increased the relative abundances of beneficial bacteria, including Dubosiella , Faecalibaculum , Romboutsia , and Turicibacter . These beneficial microbial communities facilitated favorable alterations in intestinal metabolites. Notably, CHRR significantly increased short-chain fatty acid (SCFA) levels and decreased nucleotide metabolites (e.g., xanthosine, xanthine, and inosine). Correlation analyses showed that Dubosiella and Faecalibaculum were negatively correlated with nucleotide metabolites, suggesting their potential roles in modulating nucleotide metabolism. In conclusion, these findings suggest that highland red rice may ameliorate diabetic symptoms through the modulation of gut microbiota composition and metabolite profiles, supporting its potential development as a functional food for diabetes management.

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