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

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. • Cooked highland red rice improves diabetes mellitus indexes, such as FBG, lipid profiles in STZ-induced mice. • Cooked highland red rice significantly reduces hepatic oxidative stress and restores pancreatic β-cell function. • Cooked highland red rice significantly increases beneficial bacteria abundances which increases SCFAs and lowers nucleotide metabolites to improve diabetes mellitus.