# Comparing a Whole Grain Blend with Polished White Rice for Starch Digestibility and Gut Microbiota Fermentation in Diabetic Patients: An In Vitro Study

## TL;DR

A whole grain rice blend may help control blood sugar and improve gut health in diabetic patients compared to polished white rice.

## Contribution

This study compares a whole grain rice blend with polished white rice for starch digestibility and gut microbiota effects in diabetic patients using in vitro methods.

## Key findings

- The whole grain blend had lower starch digestibility and a reduced estimated glycemic index compared to polished white rice.
- Fermentation of the whole grain blend increased beneficial gut bacteria and produced more short-chain fatty acids.
- Polished white rice led to higher glucose and fructose content and increased acetate production.

## Abstract

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 Bifidobacterium and Lactobacillaceae, reduced pro-inflammatory Bacteroides fragilis and Enterocloster bolteae, 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.