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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Diet, Genomics and Immunology Laboratory » Research » Publications at this Location » Publication #380230
Research Project: Elucidating Phytonutrient Bioavailability, Health Promoting Effects and Mechanisms of Existing/Emerging Foods and Beverages

Location: Diet, Genomics and Immunology Laboratory

Title: Effects of differences in resistant starch content of rice on intestinal microbial composition

Author
item WAN, JIAWEI - Huazhong University Of Science And Technology
item WU, YANBEI - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine
item Pham, Quynhchi
item Li, Robert
item YU, LIANGLI - University Of Maryland
item Chen, Ming Hsuan
item Boue, Stephen
item Yokoyama, Wallace - Wally
item LI, BIN - Huazhong University Of Science And Technology
item Wang, Thomas - Tom

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/26/2021
Publication Date: 7/8/2021
Citation: Wan, J., Wu, Y., Pham, Q., Li, R.W., Yu, L., Chen, M., Boue, S.M., Yokoyama, W., Li, B., Wang, T.T.Y. 2021. Effects of differences in resistant starch content of rice on intestinal microbial composition. Journal of Agricultural and Food Chemistry. 69(28):8017-8027. https://doi.org/10.1021/acs.jafc.0c07887.
DOI: https://doi.org/10.1021/acs.jafc.0c07887

Interpretive Summary: Increasing the amount of resistant starch (RS) in the diet may confer protective effects against chronic diseases. Rice, a good dietary source of carbohydrates, also contains RS. The aim of this study was to evaluate the effects of RS and fat level on the gut microbiome in C57BL/6 mice. Three levels of RS from three varieties of rice were the major sources of carbohydrate and fat levels which were low (10%) and high (39%). We confirmed that RS increased 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, both being less sensitive to high fat intervention. Overall, RS as low as 0.44% from cooked rice can modulate gut microbiome in mice, which correlated with a protective effect against deleterious effects of an obesogenic diet. This study provides novel information on the amount of RS, rice varietal on the gut microbiome and prevention of obesity. The information will benefit basic, translational scientists as well as farmers and consumers who are interested in high RS rice for health promotion.

Technical Abstract: The aim of this study was to evaluate the effects of RS and fat level on the gut microbiome in C57BL/6 mice. Three levels of RS from three varieties of rice were the major source of carbohydrate and fat levels were low (10%) and high (39%). We confirmed that RS increased 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, both being less sensitive to high fat intervention. Overall, RS as low as 0.44% from cooked rice can modulate gut microbiome in mice, which correlated with a protective effect against deleterious effects of an obesogenic diet.