Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices

• Published in: NPJ science of food 2023-11, Vol.7 (1), p.59-59, Article 59
• Main Authors: Ou, Sean Jun Leong, Yang, Dimeng, Pranata, Hanny Putri, Tai, E Shyong, Liu, Mei Hui
• Format: Article
• Language: English
• Subjects: 692/163; 692/700/2814; Anthocyanins; Bioavailability; Biological activity; Blood; Blood glucose; Bread; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Complications; Diet; Digestibility; Food; Food composition; Food Microbiology; Food Science; Glucose; High density lipoprotein; In vivo methods and tests; Insulin; Lipids; Low density lipoprotein; Meals; Metabolism; Nutrition; Reduction; Rice; Starch
• ISSN: 2396-8370; 2396-8370
• DOI: 10.1038/s41538-023-00233-y

Anthocyanin (ACN) fortification of commonly consumed foods is significant as a dietary strategy against the development of metabolic complications by delivering ACNs at high doses. However, its bioactivity and translated metabolic effects in the presence of varying food matrices and macro-constituents is particularly unclear. This end-to-end study investigates the metabolic effects of black rice ACN extract (BRAE) fortification—from in-vitro enzyme inhibitory activities and digestibility, to downstream in vivo impacts on GI, postprandial glycemia and lipidemia. The in vivo effects were investigated in two separate crossover randomised controlled trials (RCT) of 24 healthy participants each—the first RCT determined the postprandial blood glucose, insulin, and ACN bioavailability to a starch-rich single food over 2 h, while the second RCT determined the postprandial blood glucose, insulin, lipid panel, and lipoprotein particles and subfractions to a starch- and fat-rich composite meal over 4 h. In-vitro findings confirmed the inhibitory activities of major black rice ACNs on carbohydrases ( p  = 0.0004), lipases ( p  = 0.0002), and starch digestibility ( p