Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2).This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the  Diabetes mellitus, a group of metabolic diseases characterized by high levels of blood glucose, is one of the major diseases that pose significant health risks [th risks . Accordith risks . In Chinth risks . Resistath risks ,5,6. RS th risks ,8.sbe3-rs, in mutant Jiangtangdao1, which contained a missense mutation, Leu-599-Pro, in OsSBEIIb [In recent years, RS has become a hot topic in functional rice research and many high-RS rice mutants or varieties have been identified ,14,15,16OsSBEIIb . The conOsSBEIIb . Many stOsSBEIIb . Our resOsSBEIIb ,23.sbeIIb rice was about 5–9% [There are five different types of RS (RS I-V). RS I refers to starch that is physically embedded, such as within a protein matrix or thick cell wall. RS II represents raw granules or ungelatinized starch. RS III refers to retrograded starch, which is formed through the process of cooling and solidification after cooking and then cooling again. RS IV indicates chemically or enzymatically modified starch. Finally, RS V represents lipid–starch complexes, where starch is associated with lipids . These cout 5–9% . Roastinout 5–9% ,28,29. Iout 5–9% . Based osbe3-rs.This study aims to investigate the impact of adjusting the rice-to-water ratio before roasting, which affects moisture content and is relatively easy to implement, on the characteristics and in vitro starch digestion of roasted rice powder derived from natural high-RS rice varieties. The primary focus of this research is to analyze the changes occurring during the roasting process, including the increase in RS content and the enhancement of flavor. Additionally, this study aims to provide valuable insights into the practical application of high-RS rice varieties resulting from mutations in the OsSBEIIb gene, such as High-RS rice exhibits distinct visual characteristics, including a higher proportion of chalky white grains and an overall increased chalkiness, as presented in sbeIIb/Lgc1 rice native flours was only 3.3% [SBEIIb mutation gene is easily destroyed by heat and has poor stability, so we need to find a suitable processing method to maintain the RS content to the maximum and improve the taste.The results of our previous study showed that different processing methods had a great impact on the contents of RS, such as high-pressure bulking, extrusion bulking, making into rice cakes and rice noodles. Compared with unprocessed rice flour (13.6%), the contents of RS were greatly reduced to about 3% . The RS nly 3.3% . These rsbeIIb mutant rice was about 5–9%. The RS content through roasting processing is more than 20%, which is much higher than that of cooking.Based on the results presented in Roasting can significantly reduce the moisture content of both high-RS rice samples and common rice samples . The moiOverall, the findings suggest that roasting treatment may be an effective way to increase the RS content significantly by controlling the water content of rice before roasting. During the roasting process, the main changes are the increase in temperature and the evaporation of moisture. These changes may lead to the denaturation and recrystallization of starch, resulting in the formation of RS. However, the excessive moisture content may lead to excessive steam generation during roasting, potentially causing partial starch gelatinization and inhibiting the crystallization and formation of RS. Conversely, insufficient moisture content may prevent sufficient heat transfer during roasting, thereby failing to reach the temperature necessary for starch crystallization and the formation of resistant starch. The specific mechanism needs to be further analyzed. We further compared and analyzed the physicochemical properties of roasted rice samples with the highest RS content (22.61%) (YTD2-85%) and before roasting, providing guidance for subsequent development.Previous studies have demonstrated that roasting can result in the production of Maillard reaction products, such as furans and pyrazines . Our stuThe gelatinization parameters of various rice flours are listed in In conclusion, the results from the DCS thermal stability test demonstrate that the roasting process positively affects the thermal stability of rice particles. This can be attributed to the gelatinization of starch molecules during the baking process. The gelatinized starch molecules form a more stable structure, enabling them to withstand high temperatures more effectively and thereby enhancing the thermal stability of rice. The enhanced thermal stability of roasted rice signifies its improved resistance against physical and chemical transformations during high-temperature processing and storage, leading to increased efficiency in food processing, extended shelf life, and improved sensory attributes.The starch solubility index and swelling power of high-RS rice before and after roasting were determined and the results are presented in In summary, the results of this study suggest that the water solubility and expansion properties of high-RS rice samples are affected by the roasting process. Before roasting, rice has a higher starch solubility index and swelling power compared to after roasting, which could have implications for their use in various food applications.It can be seen that the degree of polymerization (DP) of the samples after roasting significantly increases within the DP6-DP12 range, reaching a peak around DP9. Furthermore, the polymerization degree of the longer chains, particularly DP13 and above, is significantly lower in the samples after roasting compared to before roasting, with the difference reaching its peak at DP21 . PreviouGenerally, during heating, starch molecules can undergo partial hydrolysis and degradation, leading to a decrease in chain length. Due to the high-temperature heating involved in roasting, this can result in the fragmentation or shortening of certain starch chains, particularly the longer chains. The roasting process significantly affects the molecular structure of starch, resulting in an increase in short-chain starch and a decrease in long-chain starch. These structural changes may have an impact on the digestibility and texture of the roasting samples.The molecular weight distribution of debranched starch was determined by gel permeation chromatography (GPC). Peak1 consisted of short chains of amylopectin, Peak2 consisted of medium chains of amylopectin and, Peak3 consisted of amylose, respectively . GPC resWe used X-ray diffraction analysis in the early stage and found that the relative crystallinity of starch in high-RS rice after roasting was 46.68%, which was slightly higher than that of 41.36% before roasting . This maRice has high GI because of its high starch content and is associated with the development of diabetes . The staTo consume high-RS roasted flour, it is typically mixed with boiling water to create a thick paste-like consistency. This step is essential to ensure proper texture and enhance the eating experience. By adding boiling water, the rice flour absorbs moisture, forming a thick and smooth consistency that is easier to consume and digest. Our study revealed that the RS content of roasted rice flour was as high as 20% when it was not mixed with boiling water, but decreased to about 10% after boiling water was added . This reOsSBEIIb that reduced the activity of the rice starch branching enzyme [The high-RS rice variety Youtangdao 2 (YTD2) bred by the Shanghai Academy of Agricultural Sciences, Shanghai, China, has a RS content of up to ~13%. The RS content was nearly 20 times higher than in common rice, which was mainly caused by a single amino acid mutation of g enzyme . OrdinarThe rice was first thoroughly rinsed and then soaked in double-distilled water overnight to ensure proper hydration (the rice-to-water ratio was 1:3). Subsequently, the softened rice was meticulously ground into a smooth paste, which was then immersed in a 0.4% sodium hydroxide solution for precisely 24 h. Following this treatment, the rice paste underwent neutralization with hydrochloric acid and was thoroughly washed with water in a sequence of five repetitions. This series of steps contributes to the removal of unwanted impurities. To concentrate the desired components, the resulting mixture was subjected to centrifugation at 4000 rpm, yielding a valuable precipitate. This precipitate was carefully dried at a controlled temperature of 40 °C for a duration of two days in an oven , ensuring complete removal of moisture. After drying, the resulting material was finely ground into a powdered form using a lab-scale grinder  and sieved using a 100-mesh size to obtain a uniform particle size of 150 µm. The powdered starch was then appropriately stored at a temperature of 4 °C to maintain its integrity and composition. To facilitate observation and analysis, a small quantity of the starch sample was dispersed in anhydrous ethanol and carefully placed onto a cover glass. This prepared sample was then securely attached to an aluminum alloy specimen holder, followed by a thin coating of gold using a sputter-coating technique. The observation was performed at a magnification of 3000×, utilizing an accelerating voltage of 20 kV and maintaining a working distance of 10 mm.Distilled water was added to the milled rice in various proportions to create different fractions of rice-to-water ratios: 100% (200 g milled rice), 90% (200 g milled rice/22 g water), 85% (200 g milled rice/35 g water), 80% (200 g milled rice/50 g water), and 70% (200 g milled rice/85 g water). After the addition of water, the rice was left for a minimum of one hour to ensure complete absorption at room temperature (RT) and relative humidity at 40–60%. This step allowed the rice to fully hydrate and soften before proceeding with further processing. Subsequently, the hydrated rice was roasted until it reached a golden-brown color. The roasting process was carried out using a small electromagnetic stir-frying machine, maintained at a temperature of 150 °C for a specific duration ranging from 30 to 50 min. Once adequately roasted, the rice was crushed using an electric grinder and passed through a 100-mesh sieve to obtain a fine and uniform texture.To determine the precise moisture content of the roasted rice, an Ohaus MB90 Moisture Analyzer  was employed by desiccation of a 2 g sample for 15 min at 105 °C, based on the principle of the oven drying method for moisture determination. This equipment provided accurate measurements of the residual moisture present in the rice after the roasting process.The method used to determine the RS content in rice was the AOAC method 2002 02, using the RS analysis kit from Megazyme . Briefly, 0.1 g of rice flour was incubated with amylase and starch glucosidase for 16 h at 37 °C. This enzymatic digestion broke down the digestible starch in the rice into glucose, leaving behind the RS. After digestion, an equal volume of ethanol was added to the digest to precipitate the RS. The mixture was centrifuged, and the pellet was washed twice with 50% ethanol. The RS was then dissolved in 2 M KOH and neutralized with acetate buffer. Starch glycosidase was added to hydrolyze the RS to glucose. Finally, the glucose oxidase/peroxidase reagent was added to the sample for color development, and the absorbance of each solution was measured at 510 nm using a spectrophotometer. The glucose concentration was then converted to RS content.Apparent amylose content (AAC) was determined using the iodine spectrophotometric method according to the standard of Chinese Ministry of Agriculture, NY/T 2639-2014. Briefly, 100 mg flour was suspended in ethanol (1 mL) and sodium hydroxide . The suspension was then heated  to gelatinize the starch. The samples were then cooled to room temperature and 5 mL of the volume of the suspension was made up to 100 mL with deionized water. Then, 1 mL of acetic acid (1 M) was added to the volumetric flask to acidify the sample, 1.5 mL of iodine solution was added, the mixture was shaken well and the sample was left for 20 min to allow the reaction to occur. The absorbance of each sample was measured at 620 nm using a spectrophotometer. The analysis was triplicated for each sample treatment replicates.Gas chromatography-mass spectrometry (GC-MS) was used to extract, identify and analyze the flavor compounds of unroasted and roasted rice samples. The method used refers to Yao et al. . The proThe gelatinization characteristics of starch granules were determined using differential scanning calorimetry . The sample was prepared according to the procedure of Wang et al. with a slight modification . In brieg for 20 min. A clean aluminum tray was taken and dried at 80 °C for 1 h. It was then removed from the oven and placed in a constant temperature and humidity box for 20 min. The tray was weighed and recorded as M3. The supernatant was poured into the aluminum tray, while the test tube containing the precipitate was dried at 80 °C for 20 min. After drying, it was taken out and placed in a constant temperature and humidity box for 20 min. The test tube was weighed and recorded as M2. The supernatant in the aluminum tray was dried to a constant weight in an 80 °C oven. It was then removed from the oven and placed in a constant temperature and humidity box for 20 min. The dried supernatant was weighed and recorded as M4.According to the method of Wang et al.  the wateThe Water Solubility Index (WSI) and Swelling Power (SP) of the sample can be calculated using the following equations:Starch samples were deproteinized using a combination of protease and sodium bisulfite, then debranched with isoamylase following the method described by Lin et al. (2016) . The molThe analysis of amylopectin branch chain length distribution of starches was conducted using a high-performance anion-exchange chromatography (HPAEC) system equipped with a pulsed amperometric detector (PAD) known as the Dionex ICS 5000 system. Assistance for gel permeation chromatography and the analysis of amylopectin chain length was provided by Sanshu Biotech Co., .g for 10 min, and 18 mL of the supernatant was carefully transferred into another beaker.The in vitro starch digestion of rice samples before and after roasting were determined based on the modified method of Bai et al. ,44. α-amg for 10 min. The released glucose amount was determined using a GODPOD 4058 assay kit . The percentage of digested starch was calculated using a conversion factor of 0.9. The starch hydrolysis index (HI) was derived from the area under the starch hydrolysis curve (0–180 min) with white wheat bread [Next, 2.0 mL of starch glucosidase was taken and diluted to 2.5 mL. From the diluted starch glucosidase, 2.0 mL was added to the beaker containing the α-amylase supernatant. Additionally, 25 mg of invertase was added to the beaker and thoroughly mixed. In parallel, 100 mg of crushed 80-mesh sieve material was weighed and added to a 50 mL centrifuge tube. This step was repeated three times. Subsequently, 2 mL of pepsin-guar gum solution was added, and the mixture was vigorously shaken using a vortex. To prevent agglomeration, 2 glass beads were added, and the tube was then placed in a water bath set to 37 °C with an oscillation speed of 150 rpm. The mixture was incubated for 30 min. After incubation, 4 mL of a 0.5 mol/L sodium acetate buffer solution was added to the centrifuge tube, and it was swirled and thoroughly mixed. The tube was incubated again in a water bath at 37 °C with an oscillation speed of 150 rpm for 5 min. Following this, 1 mL of a mixed enzyme solution was added. The contents of the tube were mixed using vortexing and placed in a water bath at 37 °C with an oscillation speed of 150 rpm. The timing was strictly observed, and samples were collected at intervals of 30, 60, 90, 120, 150 and 180 min. Specifically, 100 μL of the hydrolysate was obtained and transferred into a 2 mL centrifuge tube after vortex mixing. The obtained hydrolysate was then combined with 1 mL of a 50% ethanol solution (by volume fraction), mixed well, and centrifuged at 8000× at bread . Analysep < 0.05.Experimental data were analyzed using analysis of variance (ANOVA), expressed as the mean value ± SD, and significant differences among means were determined by Duncan’s test. All analyses were performed using the SPSS Statistics software ver.18 . The significance level in all cases was set at We have successfully developed “Youtang Rice flour” by precisely controlling moisture levels and implementing traditional roasting techniques. This specialized rice flour product exhibits a resistant starch content exceeding 20%. Youtang Rice roasting flour maintains a lower starch digestion rate while simultaneously enhancing taste and texture. Consequently, it becomes an invaluable ingredient in the production of grain meal replacement powders. The findings contribute to improving the understanding of the properties and benefits of high-RS rice as a potential ingredient with enhanced nutritional value and functional properties in the food industry.Although we have successfully developed the high-RS rice flour product. It is important to acknowledge its limitations and potential implications. These issues need to be addressed through further research and development in order to fully maximize the advantages of this product. Firstly, one limitation lies in controlling the moisture content. Research indicates that maintaining a moisture content between 10% and 20% can result in higher RS content, with 15% being considered the optimal level. However, ensuring stable and controlled moisture content in actual production may present challenges. Achieving consistent moisture levels may require the use of specialized techniques and equipment. Thus, further optimization of the production process is needed to ensure stable and controlled moisture content in each batch. Secondly, the roasting conditions play a crucial role in determining the final performance of the product. While we have utilized traditional roasting techniques to improve the texture and taste of Youtang Rice flour, variations in roasting conditions may yield different results. Further research can explore and optimize the roasting time, temperature, and other parameters to identify the optimal roasting conditions for achieving enhanced product quality. Additionally, despite highlighting its high RS content and heat stability, there may still be some RS losses during the cooking and puffing processes. Further investigations are required to maximize the retention of RS content and ensure that the developed rice flour can deliver the expected benefits in practical usage.


This study examined the technological factor's utilization to promote the e-commerce in small and medium sized enterprises in Bangladesh. The technological factors are, Information and communication adoption, Internet connectivity, and Business data management. The e-commerce adoption factors involve the strategic innovation, research and development activity, and Productivity growth. The electronic commerce is being widely adopted in Bangladesh in the time of covid-19 pandemic. In the adoption of e-commerce, prominent factors are the internet connectivity, which plays a major role and Business data management which has equal importance for SMEs. SMEs have limited access to data as compared to multinational industries. However, the data has equal importance for multinational and SMEs to improve the e-commerce business. The research collects data from 115 SMEs from Bangladesh relating to different fields. The random selection method has been advised to collect data from SMEs aged not less than five years. The data collected for this research is through the interested parties of small and medium sized enterprises in Bangladesh. The data of the research is interpreted and analyzed through statistical software SPSS. Technological factors are important to any organization, and their role is indispensable in business. Technological factors are essential to compete with the modern trends of modern society. In this research, the technological factors include ICT adoption, Internet connectivity, and business data management. There are ample theories about the technological factors and their utilization processes for small and medium-sized enterprises. This study is based on the technology acceptance model (TAM) . Davis  proposedThe role of information and communication technology adoption (ICT) is important in the use of businesses. It can be used for finding, developing, and analyzing present and persistent information, problems, and solutions to business-oriented issues. ICT adoption provided a rapid mechanism to access experiences and ideas from the global community and learn and experience people from different cultures and communities . InformaTechnological factors are the most powerful communication tools for competitive purposes inside organizations . With tiWith technological advancement, the model-making and concept-designing processes have become easier to find faults in computer programs. That has saved labor, time, and money for SMEs. Each small and medium-sized enterprise uses different ICT adoption tools differently. The internet connectivity in SMEs is based on 3G, and 4G broadband, which further connects with virtual private networks in the organization . HoweverTechnological factors are important in adopting e-commerce in small and medium-sized firms. The role of internet connectivity is obvious, and no firm can adopt e-commerce without internet connectivity . The nonSmall and medium-sized enterprises also use Enterprise Resource Planning (ERP) programs as ICT tools in manufacturing . TechnolThe term "technological factors" denotes three sub-terms: information and communication technology adoption (ICT), which is computerized information; use of the web and e-mail for organizational purposes; and a different type of software used in enterprises . These tThis research uses the following definition of SMEs: A micro enterprise is a business with fewer than ten employees. Small enterprises consist of more than ten and less than fifty employees. Medium-sized enterprises consist of more than fifty and less than two hundred employees . SMEs seSmall and medium-sized enterprises are a blessing for the growth and development of Bangladesh and its economy . The adoThrough the emergence of technology, many businesses today can be wider and more expansive in the business environment by adopting e-Commerce. A more expansive and extensive form of technological advancement through Information and Communication Technology adoption (ICT) helps many Small and Medium Sized Enterprise (SMEs) to conduct businesses through the integration of different forms of communication lines that will connect the business to customers at their fingertips and will be exposed to business information regarding products and services , 10, 14.One important aspect of e-Commerce is the technological concept of providing an organization with ease of doing business, which is especially helpful in many small and medium-sized enterprises (SMEs) across the globe because of its various advantages for effective and efficient business outcomes. Several factors in e-commerce adoption don't support the adoption of e-commerce in SMEs . These fH1. ICT adoption has positive impact on SMEs e-commerce adoption.Research conducted by  to examiH2. Internet Connectivity has positive impact on SMEs e-commerce adoption.The internet connection is the first demand for small and medium-sized enterprises to adopt e-commerce. The internet not only connects SMEs on equal grounds but also connects the firms with international markets. Internet-based information and communication technologies provide more value to businesses through quick interaction, access to data, and new modes of formulating a business. According to , 31, 47,Nowadays, data for small and medium-sized enterprises are considered the biggest asset rather than products. Products are not unique and have background data, which is the main asset. Enterprises are exploring unique ways to cultivate and store the data for longer periods. In today's world, data has become bigger, and big data management in business is an issue. SME participants go through different stages to mark their venture for business data management . In the There are ample phases, including the research and R&D phases . MultinaH3. Business data management has positive impact on SMEs e-commerce adoption.The e-commerce adoption in this paper has three factors, (1) Strategic innovation, (2) Research and development activity, and (3) Productivity growth.capital stock model. This model highlights the investment in research and development activity through strategic innovation. Other studies also focused on strategic innovation in terms of productivity growth. [H4. Strategic innovation has positive impact on SMEs e-commerce adoption.In previous studies, three stands have been discussed relating to the relationship between productivity growth and strategic innovation for SMEs. The first stand has been discussed by  in the c growth.  highligh growth. , strateg growth.  points o growth. . The R&D growth. , 12. BasH5. Research and Development has positive impact on SMEs e-commerce adoption.It has been observed in previous studies that small and medium-sized firms only limit themselves to informal research and development activity, which is the main reason for their downward bias, which further leads to their limited standard of innovation . ResearcH6. Productivity Growth has positive impact on SMEs e-commerce adoption.The effect of e-commerce adoption on the supply chain and demand is obvious in SMEs. It has a profound impact on consumer behavior relating to economic development. On the demand side, it increases productivity growth and influences the production treatment on the supply level. For most factors, there is a well-established relationship between e-commerce and productivity growth . In someThe technology facilitating the communication process in the industry is called Information and Communication Technology (ICT) . In todaResearch strategy is the most basic and common approach in management and business research . This paThis study uses a method to enlist SMEs with fewer than 100 employees. In Bangladesh, there is no official data available over the internet relating to small and medium-sized firms. The random selection method has been advised to collect data from SMEs aged not less than five years. The data collected for this research is through the interested parties of small and medium sized enterprises in Bangladesh. Only those firms were selected for data collection having completion information, record available to the researcher. Complete information of relevant small and medium sized enterprises includes the company name, address, e-mail address, industry type, and contact number. The data of the research is collected through a questionnaire. The questionnaire of the research was prepared by the researcher, based on the literature review of the relevant previous studies. After identifying and cleaning the data, 115 small and medium-sized firms were selected to collect data with 350 respondents.In the data analysis procedure, the descriptive statistics of the research variables is given with their Mean and Standard deviation. The KMO and Bartlett's test is applied to examine the reliability and validity of the construct. Factor analysis process has been completed to examine the total variance explained. The co-relation and regression process is performed for hypothesis investigation Fig. .Fig. 1ReThe demographic profile of the respondents is based on the age of the respondents, the position of employees in small and medium sized enterprises in Bangladesh, and How long the business of SMEs is running Table .Table 1DThe demographic profile of the respondents shows that 78% of the employees are male, and 21% of employees are female in SMEs. 50% of the respondents have an age range of 19–27 years, 34% of their age range is 28–34 years, and the least number of respondents have an age below 24 years. Regarding the position of employees in SMEs, 12% were owners of SMEs, 10% were managers, and 9% were both managers and owners. The business has been running for less than five years and has a ratio of 15%, while 9% of the business is over 6 years of age and below 10 years, while over 25 years of business has a ratio of 2.3%.This section descriptive statistics of the results shows the Mean and Standard deviation Tables , 3.TableKaiser Meyer's measurement adequacy is 0.753, which is greater than 0.6 to assure us that we can start with an exploratory factor analysis process. Also, Bartlett's test of sphericity is significant Table .Table 4TThe initial Eigenvalues table shows that we have seven components having eigenvalues above than 1. It further means that in our study, we have 6 factors.Component Matrix in the Table p < 0.05). In contrast, the ICT adoption (r = 0.409), Internet connectivity (r = 0.327), Business data management (r = 0.256), research and development activity (r = 505), and productivity growth (r = 0.552). The results show that productivity growth (PG) and research and development activity (RD) strongly relate to SMEs e-commerce adoption  indicates that 49% of the variance is explained by SMEs e-commerce adoption. In the case of internet connectivity (IC), the value of β is negative , which shows a non-significant negative relationship between SMEs e-commerce adoption and internet connectivity. Business data management has a non-significant impact on SMEs e-commerce adoption .A regression analysis was conducted to explore the impact of technological and e-commerce factors on SMEs e-commerce adoption. The results of the regression are given in the table. The value of R shows a simple correlation among variables. In this case, the R-value (R = 0.706) indicates a higher correlation level among variables. The R square value shows how much of the total variance is explained by the dependent variable. In this case, the value of  in Bangladesh is very interesting for small and medium-sized enterprises. The COVID-19 pandemic was a giant hit for the world, in which developing countries faced severe lockdown and seizure of businesses and markets for months. In the meantime, consumers and producers were eager to adopt ICT to run their businesses, and customers willingly sought ways to buy products online. This transformation has enlarged the e-commerce businesses. Small and medium firms adopted ICT, significantly impacting e-commerce adoption in Bangladesh. Hypothesis H1 addresses the same case of ICT adoption positively impacting SME's e-commerce adoption. To adopt e-commerce, firms need internet connectivity, which positively impacts SME's e-commerce adoption in Bangladesh as per Hypothesis H2. This hypothesis was rejected on certain grounds, which doesn't mean that internet connectivity has a negative impact on e-commerce adoption, but internet availability is limited for SMEs in Bangladesh. Small and medium-sized firms have less access to speedy internet services. Also, the internet service providers struggle to expand their coverage to every area of Bangladesh. As is the case with business data management, which has a pivotal role in adopting e-commerce for SMEs. Data management is a job of expertise; putting value out of data is a skill. SMEs in Bangladesh lack expertise in data management. However, data provides the solution to every problem of SMEs. More data, more chances to solve issues. Hypothesis H3 addresses whether business data management positively impacts e-commerce adoption, which is rejected in the research findings. Productivity growth is the increment in the output of the production of SMEs. Productivity growth in SMEs is linked to the total output. In this research, hypothesis H4, Productivity Growth, has a positive impact on SMEs e-commerce adoption, which has a significant positive impact on SME's e-commerce adoption.Small and medium-sized firms have adopted a normal level of productivity growth in Bangladesh. Research and development (hypothesis H5) have a strong positive impact on SME's e-commerce adoption. The same is the case with hypothesis H6. Strategic innovation positively impacts SME's e-commerce adoption. Strategic innovation, research & development are the backbones of any SMEs in developing countries. R&D has equal value for every firm, whether small or multinational. It has been observed that small industries struggle more in R&D, which is equally appreciated in multinational firms. However, the scope of strategic innovation in SMEs is limited according to the demand of the SMEs. Small firms work locally and have a limited scale in strategic innovation. On the other hand, multinational firms have larger-scale strategic innovations. The study results are equally related to the literature review and, in comparison, to the hypothesis drawn from the review of the relevant literature.These findings of the study are helpful for the local government policy makers in Bangladesh in terms of e-commerce promotion. This finding is provided insight for the central government to enhance the e-commerce setup in Bangladesh by facilitating the SMEs with updated information and knowledge on Information technology, IT skills so that micro level enterprises can empower themselves with proper usage of social media strategies. This finding contains the information relating to data management, and it helps the government sector as well as private sector to enhance the access to data.This study contributes the evidence of research and development activity growth in the industry. Also, it links the productivity growth and internet availability to the SMEs in every region of Bangladesh. This finding is useful as reference for the academic and researchers on the same model.


Solanum tuberosum L.) is of great concern due to the immense scope of multiple cropping all over the globe. The breakage of tuber dormancy has been associated with numerous physiological changes, including a decline in the level of starch and an increase in the levels of sugars during storage of freshly harvested seed potatoes, although their consistency across genotypes and various dormancy-breaking techniques have not yet been fully elucidated. The purpose of the present research is to assess the efficacy of four different dormancy-breaking techniques, such as soaking in 90, 60, or 30 mg L−1 solutions of benzyl amino purine (BAP) and 30, 20, or 10 mg L−1 gibberellic acid (GA3) alone and in the combination of optimized concentrations; cold pre-treatment at 6, 4, or 2 °C; electric shock at 80, 60, 40, or 20 Vs; and irradiation at 3.5, 3, 2.5, 2, 1.5, or 1 kGy on the tuber dormancy period and sprout length of six genotypes. Furthermore, the changes that occurred in tuber weight and endogenous starch, sucrose, fructose, and glucose contents in experimental genotypes following the application of these techniques were also examined. Overall, the most effective technique to terminate tuber dormancy and hasten spout growth was the combined application of BAP and GA3, which reduced the length of dormancy by 9.6 days compared to the untreated control, following 6.7 days of electric current, 4.4 days of cold pre-treatment, and finally irradiation (3.3 days). The 60 mg L−1 solution of BAP greatly reduced the dormancy period in all genotypes but did not affect the sprout length at all. The genotypes showed a weak negative correlation (r =  − 0.4) (P < 0.05) of endogenous starch contents with dormancy breakage and weight loss or a moderate (r =  − 0.5) correlation with sprout length, but a strong positive correlation (r = 0.8) of tuber glucose, fructose, and sucrose contents with dormancy breakage and weight loss. During 3 weeks of storage, sprouting commencement and significant weight loss occurred as tuber dormancy advanced towards breakage due to a reduction in starch and an increase in the sucrose, fructose, and glucose contents of the tubers. These findings could be advantageous for postponing or accelerating seed potato storage as well as investigating related physiological research in the future.The development of an efficient, safe, and environment-friendly technique to terminate tuber dormancy in potatoes ( Europe, North America, South America, Asia, and Africa rank among the top five global potato-growing regions. Due to its short growing period, potato offers a quicker crop than cereals or legumes and also produce more food calories per unit by using less water compared to either rice or wheat2. In Pakistan, potato is grown on approximately 185.4 thousand hectares with an approximate yearly production of 4552.7 thousand metric tons at an average of 24.6 tons per hectare, a comparatively low average yield4. The low yield is due to the low quality of the seed5. One of the major reasons for decline in quality of seed in Pakistan is the long-term storage of seed potatoes7, which depends on the autumn-to-autumn cycle for the seed8.Potato stands first among non-grain food crops and fourth among grain food crops, all over the world, in acreage as well as production9. But its production has been hindered by seed storage and dormancy issues10. The lack of suitable storage facilities has contributed to a significant seed loss and reduced crop quality. Furthermore, storing seed potatoes for extended periods poses a challenge due to their tendency to undergo dormancy. Dormancy after harvesting hinders the sprouting of the tubers, even under promising ecological conditions leading to reduced sprouting and compromised yields11. Moreover, the spring and summer harvests cannot be utilized as seed for the next summer and autumn crops. Likewise, the seed harvested in the autumn could not be sown for the next spring and summer crops. The economic period of dormancy differs from country to country, depending on the cropping pattern. The time between harvesting and sowing subsequent crops is very short (< 1 month) in Pakistan, thereby diminishing the scope of multiple cropping. The availability of short-term dormancy genotypes and effective and safe-to-use dormancy breaking technique can enable growers to get two or three crops a year. As seed tubers are living entities and respire during storage, they lose their weight and hence their quality12. The percentage of tuber weight loss is considerably genotype- and storage-environment-dependent14. Tubers with sprouts lose more weight compared to unsprouted ones since there is a significant relationship between sprout growth and weight loss15. The quality of potato tubers under storage conditions can be influenced by various factors such as temperature, humidity, storage duration, and pre-storage treatments17. Potato comprises approximately 68% starch of the total tuber dry matter, which indicates a high demand for carbohydrates18. The contents of tuber starch, sucrose, fructose, and glucose substantially depend on growth and development stage19. During tuberization, a massive buildup of starch occurs in the tubers with the highest sucrose, fructose, and glucose contents20, and as they mature physiologically, these contents tend to decline21. According to previous studies, immature tubers contain 0.2–1.5% sucrose and 0.01–0.7% reducing sugars22, while mature tubers contain 0.1–0.6% sucrose and 0.04–0.4% reducing sugars23. A rapid accumulation of soluble sugars occurs during instinctive dormancy breakage25. Although their exact levels in genotypes are still unknown.Potato is cultivated throughout the year in Pakistan. The main crop is the autumn crop (mid-Sep to mid-Dec) and accounts for 80–85% of the entire production, followed by the spring (1st Jan to 1st April) and summer (1st May to mid-Aug) crops, accounting for 10–15% and 1–2% of the production, respectively26. The most popular techniques include the use of various chemicals such as carbon disulfide27, bromoethane28, rindite29, and thiourea30. However, they are either inefficient or harmful to both people and the environment. Ecofriendly and harmless techniques are always preferred for sustainable agriculture. The application of plant growth regulators (PGRs) in low quantities, cold pre-treatment, electric current, and irradiation are reported to terminate tuber dormancy and stimulate sprouting in potatoes and are also safe to use for humans. Combined applications of BAP and GA3 could be advantageous, as BAP, being a cytokinin, terminates the tuber dormancy by attracting assimilates, while GA3 is responsible for mobilizing assimilates for sprout growth31. Electric current breaks tuber dormancy by inducing GA3 production when employed at a certain voltage32. Cold shock and γ-rays are known to affect the sugar levels of potato tubers. The reducing and non-reducing sugars both inevitably rose within a week of exposure to radiations as earlier reported by Haider et al.10 and Amjad et al.33 which were then utilized by the growing sprout. Although the exact levels of starch and sugars at dormancy breakage in response to various dormancy breaking techniques are undefined yet. Understanding these endogenous changes in the tuber may help to choose a suitable dormancy-breaking technique based on available resources to force the sprouting of potatoes for their use as seed. In this study, we aim to investigate the efficacy of four different methods for breaking seed tuber dormancy in potatoes. By exploring these methods, we seek to provide valuable insights and potential solutions to enhance seed tuber quality for improved potato yields.The dormancy breakage can also be governed by various dormancy breaking approachesSolanum tuberosum L.) genotypes screened out of 22 containing three red  and white skin genotypes  , Sahiwal, Pakistan6. Based on their dormancy behaviour, only healthy tubers were chosen from each genotype for the study of dormancy period, sprout length, weight loss, starch, sucrose, fructose, and glucose contents, excluding damaged, diseased, or misshapen tubers, after application of various dormancy breaking techniques given in detail below.Six potato (−1 and gibberellic acid (GA3) solutions of 30, 20, or 10 mg L−1 for 24 h in order to optimize their concentrations. The tubers were then immersed in the PGRs’ solutions at their optimized concentrations to evaluate their cumulative effect on dormancy breakage and subsequent sprouting. Tubers were immersed in distilled water as a control. Each treatment was repeated three times, and 30 tubers were utilized in every replication. The parenchyma tissues of potatoes were exposed to PGRs’ solutions by making a tiny cut (10 mm depth × 15 mm length) due to the impermeability of potato skin to chemicals10. After treatment, the tubers were kept at room temperature (23.8 ± 1.0 °C) until sprouting.During March 2018, tubers from the PRI, Sahiwal were collected 10 days after harvesting. Tubers were immersed in benzylaminopurine (BAP) solutions of 90, 60, or 30 mg LSecondly, tubers were packed in perforated cardboard boxes and transported to the Ayyub Agricultural Research Institute's Postharvest Research Center for low-temperature treatment. The tubers were kept in storage for four days under various low temperature conditions, including 6 °C, 4 °C, 2 °C, and control.Tubers were subjected to electric current  for 24 h by having needles (of a hand-made electric stimulator) inserted 15 mm into the flesh at the tubers’ stem and apical ends. In control tubers, needles were injected but without electric current. After being treated, the tubers were kept at room temperature.For evaluation of the impact of γ-rays on tuber starch and sugar contents, a 137Cs source with a radiation output of 1 kGy/1.5 h was utilized at the Nuclear Institute of Agriculture and Biology (NIAB) in Faisalabad.All the above experiments were arranged according to a completely randomized design (CRD) in factorial settings.34. The length of the sprout was taken with a measuring scale.Six tubers in each replication were used to measure the dormancy time and sprout length on a daily basis. The dormancy was considered broken when the tubers' sprouts gained a length of 2 mm0” represents the initial weight of tubers following the harvest, while “T” represents the final weight of tubers following 3-week storage. The final values were calculated by taking the mean of three replicates. The selected tubers were labeled for each genotype and weighed using an electronic balance .Tuber weight loss was calculated by the formula given below. In which “T35. A fresh sample weighing 0.5 g was homogenized in hot 80% ethanol and centrifuged at 10,000 rpm for 20 min. The residue was then mixed with 5 mL of water and 6.5 mL of perchloric acid, and it was then refrigerated for 20 min at 2 °C. The leftover material was again centrifuged, and the supernatant was saved for examination. The final volume was increased to 100 mL, and distilled water was used to dilute it in a ratio of 1:5. Each test tube received 4 mL of the anthrone reagent, which was then heated in a boiling water bath for around 8 min. The content was rapidly cooled. A UV–Vis spectrophotometer  was used to measure the absorbance of the collected supernatant at 630 nm. The starch contents of the fresh potato samples were determined using a series of glucose working standards solutions (20–100 µg mL−1).Starch estimation was carried out by anthrone reagent36. A 20 g sample of the tuber was extracted for 10 min in 40 mL of distilled water with a magnetic stirrer to dissolve the sugars. After that, the extracts were centrifuged for 10 min at 13,000×g to separate the supernatants. Each sample was filtered through a 0.45 μm membrane filter prior to HPLC analysis.Sugar levels were quantified using HPLC 1 week and 3 weeks after the treatment of tubers2+—Phenomenex. The mobile phase was 100% double-distilled water. HPLC was connected to a refractive index detector (ReID) RID-10 AL . The column temperature was 25 °C. The injection volume and flow rate were 20 μL and 1 mL min−1, respectively. Detected quantities of sugars were determined from peak areas of external standards consisting of sucrose (1%), fructose (1%), and glucose (1%) solutions37. Results were expressed as a percentage of dry weight.LC separation was carried out at room temperature on a Razex RCM-Monosaccharidses Ca® software . Results are interpreted as the relative contribution of genotype, treatment, storage period, and their interactions by calculating the percentage of total variance from the corresponding sum of squares38. For mean comparisons of main effects for genotype, treatment, storage period, and their interactions at P ≤ 0.05, the least significant difference (LSD) test was applied. The Pearson's correlation analysis was performed by the general linear model procedure in SAS, version 9.2 .All data were subjected to a three-way analysis of variance  using Statistix9It is stated that the research complies with relevant institutional, national, and international guidelines and legislation.6. From these, three distinct groups were chosen based on their dormancy behavior. Short-term dormancy genotypes included PRI Red and FD51-5; medium-term dormancy genotypes included FD73-49 and Sante; and FD8-1 and FD69-1 were classified as long-term dormancy genotypes. Each group contained one red and one white skin genotype since consumers in the country (Pakistan) prefer and consume these two colors of tubers equally.There were significant differences in the post-harvest dormancy period among the original 22 genotypes evaluated in the screening trialP ≤ 0.05) effect on tuber dormancy period, sprout length, and weight loss     of starch, while PRI depicted the lowest level (7.81%) (Table r =  − 0.4) (P < 0.05) of starch contents with tuber dormancy period and weight loss or a moderate (r =  − 0.5) correlation with sprout length. However, tuber glucose, fructose, and sucrose contents had a strong positive correlation (r ≥ 0.8) with dormancy period, sprout length, and weight loss. From the first to the third week of storage, starch contents declined while sucrose, fructose, and glucose contents elevated  influence on tuber dormancy period, sprout length, and weight loss . Among genotypes, PRI Red exhibited the shortest dormancy period (13.8 days) with the highest sprout length (3.5 mm) and weight loss (2.27%), whereas FD8-1 took the longest period (30.6 days) to dormancy breakage with the smallest sprout length (0.95 mm) and weight loss (1.79%)   Fig. a, with tys) Fig. b due to ys) Fig. c. On theys) Fig. a, the shys) Fig. b, and thys) Fig. c.Figure P ≤ 0.05) influenced by PGRs, genotypes, storage periods, and the two-way interactions of PGRs × storage period and genotype × storage period (Table −1 of BAP and 20 mg L−1 of GA3 together resulted in the lowest starch (10.58%) and highest sucrose (0.99%), fructose (0.25%), and glucose (0.89%) levels. The highest starch contents among genotypes were found in FD8-1, while the lowest were found in PRI Red (Table r =  − 0.1) correlation of starch contents with tuber dormancy period and a moderate to strong (r =  − 0.5 to 0.65) correlation with sprout length and weight loss, respectively. However, tuber glucose, fructose, and sucrose contents had a strong positive correlation (r ≥ 0.8) with dormancy period, sprout length, and weight loss. During 3 weeks of storage, starch contents reduced while sucrose, fructose, and glucose contents aggravated  affected by the cold storage temperature, genotypes, storage periods, and their interactions (temperature × storage period and genotype × storage period) (Table temperature × genotype and temperature × genotype × storage period (Table P > 0.05)  Table . The tubod Table . All oth5) Table . Among s5) Table . Also, t5) Table . With thtemperature × storage period interaction, the dormancy period was significantly broken earlier by almost 8.7 days compared to the control when tubers were kept at 2 °C  correlation of starch contents with tuber dormancy period and a moderate (r =  − 0.5) correlation with sprout length, and weight loss. However, tuber glucose, fructose, and sucrose contents had a strong positive correlation (r = 0.8) with dormancy period, sprout length and weight loss. From the first to the third week of storage, starch contents lessened while sucrose, fructose, and glucose contents enhanced (Table The starch contents decreased (10.27%) with the lowest temperature (2 °C) treatment. The sucrose (0.88%), fructose 0.23%), and glucose (0.79%) contents, on the other hand, were enhanced by cold pre-treatment at 2 °C   Fig. a, with tys) Fig. b due to ys) Fig. c. On theys) Fig. a, the shys) Fig. b, and thys) Fig. c.Figure r =  − 0.25) correlation of starch contents with tuber dormancy period and a moderate (r ≥ 0.45) correlation with sprout length and weight loss. However, tuber glucose, fructose, and sucrose contents had a strong positive correlation (r = 0.8) with dormancy period, sprout length, and weight loss. During 3 weeks of storage, starch contents decreased while sucrose, fructose, and glucose contents increased (Table The starch contents decreased (10.17%) with the highest volt electric current (80 V). On the other hand, electric current applied at 80 V enhanced the contents of sucrose (0.90%), fructose (0.25%), and glucose (0.83%) Table . Among gte r ≥ 0.5 correlaelectric current × storage period interaction, the highest volt electric current (80 V) decreased the starch contents by two folds  effect on tuber dormancy period, sprout length, and weight loss  correlation of starch contents with tuber dormancy period and weight loss or a moderate (r =  − 0.45) correlation with sprout length. However, tuber glucose, fructose, and sucrose contents had a strong positive correlation (r = 0.8) with dormancy period, sprout length, and weight loss. From the first to the third week of storage, starch contents declined while sucrose, fructose, and glucose contents elevated  decreased the starch contents by 36.1%  is induced in the tubers from the inhibition of the flow of reducing sugars, such as fructose and glucose, from the G1-to-S and G2-to-M transitions during the cell cycle, as a result no cell development takes place28. The similar findings were obtained in our study as the control tubers of all studied genotypes showed a growth arrest after 1 week of treatment in term of no dormancy breakage. This might be attributed to the less/ no production of reducing (fructose and glucose) and/or non-reducing (sucrose) sugars  while GA3 at 20 mg L−1 for sprout length (2.05 mm) (Table 3 at their best levels showed the synergistic effect by quickly breaking the dormancy (18 days) and producing longer sprouts (2.08 mm) as compared to their induvial applications , which is crucial for maintaining the G48. In this study, the effect of cold pre-treatment on tuber dormancy period and sprout length was found substantial when compared with the control. The findings are in line with those of Muthoni et al.49 who discovered that a 2 °C cold pre-treatment of tubers reduced the length of dormancy by 14 days in long-term dormancy cultivars. The findings of the present study disagree with the earlier reports which showed that cold pre-treatment has no significant influence on dormancy period of short-term dormancy cultivars50. The shortening of tuber dormancy may be attributed to disruption of membrane by low temperature which resulted in electrolyte leakage and subcellular compartmentation.In potatoes, low or high temperature shock shortens the tuber dormancy10 and Kocacaliskan32 who noted a decrease in dormancy days and increase in sprout length as storage time advanced. Although, Kocacaliskan32 did not find any significant effect of interactions. The increase in sprouting might be due to stimulating effect of electric current on GAs synthesis, which in turn, enhanced the starch break down into sugars through developing α- and β-amylases; hence caused a quick sprout outgrowth51. Electric current application promoted the movement of food reserves from parenchyma tissues to the eyes of the tuber which are used by the sprout for further development.The effect of electric current on tuber dormancy, sprout length and weight loss in relation to changes in endogenous starch and sugar contents has never been documented before. The significant differences observed among genotypes for dormancy period and sprout length under the effect of electric current are consistent with the findings of Haider et al.52. Higher doses of γ-rays can enhance the sugar contents through disrupting the hormonal levels in the tubers. As a result, both reducing and non-reducing sugars start developing. Reducing sugars are utilized by the growing sprout. However, the lower doses of γ-rays have no significant influence on dormancy breakage. According to the present investigation, there were significant differences in starch, sucrose, fructose, and glucose contents between genotypes and storage times in response to the highest dose (3.5 kGy).There is no report to date to shorten tuber dormancy through irradiation although a lot of material has been published on extension of tuber dormancy. γ-Rays are the most disruptive form of electromagnetic radiations−1 BAP and 20 mg L−1 GA3. This method is only practically feasible when potatoes are mechanically cut to expose their parenchyma tissues to the PGRs' solutions. The exact timing for dormancy breaking may vary based on factors such as the desired sprout length, the specific potato variety, and regional climatic conditions. Furthermore, the role of endogenous starch during dormancy progression clearly demonstrates that starch content initially peaked and then gradually decreased. Alternatively, reducing (glucose and fructose) and non-reducing (sucrose) sugars were lowest at the start of dormancy and increased with time. In further work, the authors recommend more research on exploring the genetic basis of dormancy duration in potato genotypes and identifying specific genes or markers associated with dormancy break and sprout length.Managing potato tuber dormancy in order to optimise the seed storage and to ensure its availability round the year has now become essential. The potato varieties cultivated in Pakistan typically retain a dormancy period of 2–3 months following harvest, preventing cultivation of spring crop after autumn harvest and autumn crop after summer harvest. In order to enable multiple cropping, Pakistan would need to produce varieties with dormancy of approximately less than two months rather than relying on autumn–autumn seed storage practices. Therefore, based on the time difference between crops, growers may prefer genotypes with a wide range of dormancy. The application of several dormancy-breaking techniques  on tubers increases planting flexibility for a succeeding crop. The fastest dormancy breakage and sprout development were obtained when tubers were treated with PGRs, which involved soaking them in solutions containing 60 mg LSupplementary Information.


Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G′, G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat–moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C Rice serves as a staple food for over half of the global population, supplying essential energy and nutrients. Rice starch comprises approximately 90% of the dry weight of rice and includes both straight-chain and highly branched chain starch. Notably, the content of straight-chain starch in rice starch typically ranges from 0 to 40% . While rEnglyst et al.  classifyAt this stage, the research mainly focuses on adding hydrophilic colloids only or heat–moisture treatment alone to improve the digestive resistance of starch. In this study, the two were combined to make starch and hydrophilic colloid bind more closely, and the digestive resistance of starch was effectively improved with the addition of a small amount of hydrophilic colloid. The study examined the impact of various types of colloids and their respective quantities on the structural characteristics of heat–moisture-treated hydrophilic colloid–rice starch complexes. Properties such as digestive resistance, crystal structure, short-range ordering, pasting performance, dynamic rheology, and steady-state rheology were thoroughly investigated, and the mechanism of their effects on the digestive resistance of starch was explored. The results of this study are expected to fill the knowledge gap on the impact of heat–moisture treatment combined with locust bean gum and xanthan gum on the digestive properties, pasting properties, and crystal structure of rice starch, promote the understanding of the inter-action between hydrophilic colloids and rice starch, and develop other new applications.Aspergillus niger, 82.5 U/mg): Sourced from Sigma, St Louis, MO, USA. Glucose assay kits: GOPOD Format Acquired from Megazyme Inc., Bray, Ireland.Rice: Paddy rice, sourced from Heilongjiang Province Wuchang Golden Harvest Rice Industry Limited Liability Company, Wuchang, China. Xanthan gum and locust bean gum: Biochemical reagents, obtained from Beijing Solebo Technology Co. Ltd., Beijing, China. Porcine pancreatic α-amylase e (12 U/mg) and amyloglucosidase  were dispersed in 100 mL of deionized water and stirred in a water bath at 90 °C for 30 min. After cooling to room temperature, 10 g of starch (dry basis) was added and stirred for an additional 30 min. The samples were subsequently dried at 45 °C, pulverized to pass through a 100-mesh sieve, and their moisture content was adjusted to 25%. The samples were allowed to equilibrate for 24 h at 4 °C. They were then subjected to treatment in a reactor  at 120 °C for 5 h. After cooling to room temperature, the samples were stored at 4 °C for an additional 24 h. Finally, the samples were dried in an oven at 45 °C for 24 h, crushed through a 100-mesh sieve, and sealed in containers for storage.20 and G120 are the amounts of glucose released in 20 and 120 min of hydrolysis, respectively (mg); 0.9 represents the glucose conversion coefficient; and TS represents the total starch content in the sample (mg).RS content was determined following the method described by Englyst et al. . BrieflyThe measurement of the GI involved determining the starch hydrolysis rate. This was achieved using a modified method inspired by Liu et al. . The rea∞ and k:∞ is the equilibrium concentration (t 180); and k is the hydrolysis equilibrium constant:f is the final time (180 min), and t0 is the initial time.These results were fitted to a first-order kinetics equation (Equation (4)) to calculate Csamples and AUC white bread) of each sample from 0 to 180 min, using white bread (AUC white bread = 134.99) as a reference. The estimated gluconeogenic index (eGI) of the samples was determined according to Equations (6) and (7).The starch hydrolysis index (HI) of the samples was calculated from the area under the starch hydrolysis curve . Conductive double-sided adhesive was applied to the aluminum carrier stage of the microscope. A small amount of dried sample particles was adhered to the double-sided adhesive, coated with gold, and observed at a voltage of 15 kV and a magnification of 3000 times, with images captured using the scanning electron microscope.Samples were milled and subsequently passed through a 200-mesh sieve. An X-ray diffractometer  was employed for measurement. The following test parameters were applied: a measurement voltage of 40 kV, a current of 40 mA, a diffraction angle (2θ) ranging from 5° to 40°, a scanning speed of 5°/min, and a step size of 0.02°.−1, with a resolution of 4 cm−1.To assess the short-range ordered structure of the samples, a Fourier Transform Infrared Spectrometer  was utilized. Dried samples were mixed with potassium bromide at a mass ratio of 1:50, followed by milling. The resulting mixture was pressed and subjected to Fourier transform infrared (FTIR) spectroscopy. Scanning was conducted within the range of 400–4000 cmPasting characteristics were determined using a Rapid Viscosity Analyzer . Starch solutions with a mass fraction of 14% (on a dry basis) were prepared through moisture correction according to the software accompanying the RVA. The samples were initially preheated at 50 °C for 1 min, then heated to 95 °C at a rate of 12 °C/min, held for 2 min, and subsequently cooled to 50 °C at the same rate and held for 2 min. Analysis was conducted using the TCW (3.17) software, and key parameters, including peak viscosity, trough viscosity, final viscosity, breakdown, and setback, were obtained.The thermal properties of starch samples were analyzed using a differential scanning calorimeter . Deionized water was added at a sample-to-water ratio (m:m) of 1:2, sealed, and left to equilibrate at room temperature for 24 h. An empty crucible was employed as a control for the DSC determination. The temperature range spanned 20 to 150 °C, with a heating rate of 10 °C/min, and a nitrogen flow rate of 50 mL/min.g for 10 min. The supernatant was collected, dried at 105 °C until reaching constant weight, and its mass (m) was weighed. The weight of the precipitate was noted as m1. Solubility (%) and swelling power (g/g) were then calculated using the following equations.Solubility and swelling power were determined following the method described by Xie et al. . A speciThe starch paste prepared in −1 to 300 s−1, and the relationship between shear stress (σ) and shear rate (γ) was determined. The data were fitted with the Herschel–Bulkley equation shown in Equation (10):0 is the yield stress, Pa; K is the consistency coefficient, Pa-Sn; γ is the shear rate, s–1; and n is the fluid index.After completing the determination of dynamic rheological properties, a 50 mm diameter plate was used with the gap set to 1 mm. Static rheological properties were assessed at a constant temperature of 25 °C. The shear rate ranged from 0.1 sp < 0.05) was considered statistically significant. Graphs illustrating the data were generated using Origin 2021.Data obtained from three independent measurements were expressed as means ± standard deviation. The data were analyzed with one-way analysis of variance (ANOVA), followed by Duncan’s multiple range test using SPSS 25.0 Statistical Software Program . A significance level of , hydrolysis index (HI), and gluconeogenesis index (eGI). These findings indicate that HMT substantially reduces starch digestibility. The addition of hydrophilic colloid further reduced these parameters. Notably, locust bean gum exhibited a significantly stronger inhibitory effect on enzymatic hydrolysis compared to xanthan gum. This inhibitory effect increased as the colloid amount increased from 1% to 5%. These results are consistent with in vitro starch digestion outcomes.The hydrolysis curves of the samples are shown in The morphology of the samples was observed via SEM . NaturalLocust bean gum, composed of irregular galactose-branched mannan backbone chains, has a tendency to form intermolecular hydrogen bonds and curls. Although locust bean gum can interact with straight-chain starch molecules, it reduces the number of hydroxyl groups capable of forming amphiphilic hydrogen bonds with these starch molecules . ConsequThe X-ray diffractograms of natural starch and HMT samples are presented in –1 range. Comparing the spectra of natural starch and H-SHC reveals strong and broad absorption peaks in the range of 3300–3700 cm–1, likely attributed to the O-H stretching vibrations of the glucose unit [ose unit . Althoug–1 absorbance ratios for all samples are provided in The 1047/1022 cm0), peak pasting temperature (Tp), and conclusion temperature [0) was significantly increased. This suggests the formation of a more stable crystal structure via H-NS; in fact, it is known that the enhanced starch double helix structure requires higher temperatures to be disrupted [0, Tp, and Tc values, with a wider delay observed with increasing colloid addition. This indicates that hydrophilic colloids inhibited starch granule pasting, which is consistent with previous reports [The thermodynamic properties of natural starch and HMT samples are summarized in perature  of post-isrupted . The forisrupted . It has isrupted . The add reports . The gre reports , reducinThe gelatinization enthalpy (ΔH) of H-NS was slightly lower compared to natural starch. This decrease may be attributed to the instability of the crystals, requiring less energy to break them. High temperatures increase the mobility of the double helices forming the crystal structure, leading to the breaking of hydrogen bonds between neighboring double helices. The ΔH of H-NS was lower than that of natural starch . HoweverThe swelling power and solubility of natural starch with H-SHC samples at temperatures of 60 °C, 70 °C, 80 °C, and 90 °C are depicted in As depicted in In the frequency range of 0.1 to 20 Hz, different colloids affected G′ and G″ differently. The addition of xanthan gum resulted in the decreased G′ and G″ of the copolymers, while locust bean gum had the opposite effect. The differences in G′ and G″ between the various colloid additions were significant, and both exhibited concentration dependence. When hydrophilic colloids are mixed with starch gels, phase separation between straight-chain starch and hydrophilic colloids occurs in the continuous phase due to thermodynamic incompatibility . XanthanTan δ, the ratio of G″ to G′, indicates system viscosity, with larger values indicating higher viscosity and vice versa for elasticity. In −1. The addition of hydrophilic colloids further reduced the shear stress in the composite system, with this effect being more pronounced in H-SXG. However, as the content of hydrophilic colloid increased, the shear stress also increased. This phenomenon can be explained by the fact that a low concentration of hydrophilic colloids affects the interaction between starch molecules. As the concentration of hydrophilic colloids increases, they form entanglements with starch molecules through hydrogen bonding, increasing the external force required to disrupt the starch paste system.0) represents the minimum stress required for fluid flow initiation. A larger τ0 signifies a greater stress requirement for starch gelatin flow initiation, indicating increased flow resistance. The τ0 values of all samples after HMT were lower than those of natural starch, indicating a reduced stress requirement for starch gel flow. Moreover, the τ0 values of all samples after HMT were lower compared to natural starch, suggesting that less stress is needed for starch gel flow. This reduction was further pronounced with the addition of hydrophilic colloids, with xanthan gum showing a more substantial decrease than locust bean gum. However, the τ0 value increased with increasing hydrophilic colloid content. The n values for all samples were less than 1 and decreased with increasing hydrocolloid content [The Herschel–Bulkley model, widely used to describe the effect of shear rate on fluid rheological properties, yielded fitting coefficients above 0.99 for all samples , indicat content . The K-v content .In vitro digestibility studies indicated that HMT increased the RS content and reduced the GI of starch. The addition of hydrophilic colloids further improved the antidigestibility of natural starch, with locust bean gum exhibiting better antidigestibility than xanthan gum. This improvement was associated with a denser crystal structure. XRD and FT-IR analyses revealed hydrogen bonding interactions between colloids and starch. The addition of hydrophilic colloids increased the crystallinity and short-range ordering of the samples compared to HMT alone, suggesting that hydrophilic colloids contributed to a denser crystal structure of starch granules. Xanthan gum demonstrated a similar effect to locust bean gum in a concentration-dependent manner. HMT led to the decreased solubility and swelling of starch, but the addition of hydrophilic colloids slightly increased solubility and swelling, with xanthan gum having a more pronounced effect in a concentration-dependent manner. Results from RVA and DSC indicated that HMT reduced the final viscosity and disintegration value of starch while increasing the initial pasting temperature of the starch.


Kaplan-Meier curves were generated for the recipient, death-censored graft survival and death with functioning graft through ten years post-transplant. Multivariable Cox proportional hazard models were used to examine the association between the donor-recipient relationship and outcomes of interest. There was an increased risk for acute rejection by 12 months post-transplant among the unrelated compared to the related group in IgA , FSGS , and lupus nephritis . The biological donor-recipient relationship was not associated with a worse recipient or graft survival or death with functioning graft in the multivariable models. These findings are consistent with the known benefits of living-related-donor kidney transplants and counter the reports of the potential adverse impact of the donor-recipient biologic relationship on allograft outcomes.Using the Scientific Registry of Transplant Recipients, we examined the association between donor-recipient biologic relationship and long-term recipient and allograft survival among glomerulonephritis (GN) patients. Four GN types were studied: membranous nephropathy, IgA, lupus-associated nephritis, and focal segmental glomerulosclerosis (FSGS). We identified all adult primary living-donor recipients between 2000 and 2018 (  RecurreControversies exist about the association of donor recipient biologic relationship with allograft outcomes for recipients with ESKD due to glomerulonephritis. An earlier study by Choy et al in 2006  suggesteA more recent study by Husain et al examined the association between donor-recipient biologic relationship and allograft survival after living donor kidney transplant . The stuData on strong familial clustering of certain GNs  are accuThis study used data from the Scientific Registry of Transplant Recipients (SRTR). The SRTR data system includes data on all donor, wait-listed candidates, and transplant recipients in the US, submitted by the members of the Organ Procurement and Transplantation Network (OPTN). The Health Resources and Services Administration (HRSA), U.S. Department of Health and Human Services provides oversight to the activities of the OPTN and SRTR contractors.n = 10,437) or unrelated otherwise . Recipients were categorized according to the type of GN: MN (n = 1709), IgA , LN , and FSGS .We analyzed the scientific registry of transplant recipients (SRTR) standard analysis file for all primary kidney transplants in recipients with GN between 1 January 2000 and 30 June 2018. The 4 GN subtypes we studied included membranous nephropathy (MN), IgA nephropathy, lupus nephritis (LN), and FSGS. We excluded recipients younger than 18 years or those who received a previous kidney transplant. Our final cohort consisted of 19,668 kidney transplant recipients . Donor rThe primary outcomes were 10-year recipient survival and death censored kidney graft survival (DCGS). Secondary outcomes were rejection and recipient eGFR by CKD-EPI 2021  at 1 yeaUnivariate comparisons for recipient and death-censored graft survival outcomes were performed using Kaplan-Meier curves with log-rank tests. All survival analyses were censored at 10 years post-transplant. Multivariable Cox proportional hazard model was used to examine the association between donor-recipient relation and outcomes of interest. Each GN subtype was analyzed separately. The recipient survival, death censored graft survival (DCGS) and death with functioning graft models were adjusted for pertinent recipient and donor factors. Recipient factors included: age, sex, ethnicity, years on dialysis, preemptive status, HLA mismatch, cross match, induction, maintenance immunosuppression, and transplant year. Donor factors included donor age, sex, ethnicity, BMI, HTN, and eGFR. Covariates were included based on clinical relevance to avoid unnecessary investigator biases. Proportional hazards assumption was assessed using Schoenfeld residuals . All analyses were performed in R (ver. 4.0.2).n = 10,437) included related donor-recipient pairs, and 47%  unrelated pairs. Four GN groups were included in the study cohort: membranous nephropathy (MN) of which n = 959 recipients had a living related donor kidney transplant (LRKT) and n = 750 recipients had living unrelated donor kidney transplant (LUKT); IgA nephropathy recipients of LRDKT were n = 3,838 and LURDKT n = 3,423. Additionally, lupus nephritis (LN) recipients of LRDKT were n = 1895 and LURDKT n = 1,347, and FSGS recipients of LRDKT were n = 3,745 and LURDKT n = 3,711 . Similarly, in the Kaplan-Meier analyses for death-censored graft survival and death with functioning graft in recipients with membranous nephropathy, donor-recipient biologic relationship was not associated with worse graft survival (log-rank p = 0.82) or death with functioning graft (log-rank p = 0.28) , p = 0.24] or death with functioning graft   . In the  = 0.62] . The 1-y = 0.62] .p = 0.31). Similarly, in the Kaplan-Meier survival for death-censored graft survival and death with functioning graft in recipients with IgA nephropathy, donor-recipient biologic relationship was not associated with worse graft survival  or death with functioning graft (log-rank p = 0.13) , p = 0.96] or death with functioning graft  (p < 0.01) in LRDKT recipients with IgA nephropathy. The 1-year eGFR was similar among both groups of recipients with IgA nephropathy  . In the  = 0.86] . The 1-yhropathy .p = 0.03) and death with functioning graft (log-rank p = 0.05). However, in the Kaplan-Meier survival for death-censored graft survival in recipients with lupus nephritis, donor-recipient biologic relationship was not associated with worse graft survival  , p = 0.38] or death-censored graft survival  (p < 0.05) in LRDKT recipients with lupus nephritis. The 1-year eGFR was slightly better in LRDKT recipients with lupus nephritis  . In the  = 0.18] . The 1-yephritis .p = 0.11). Similarly, in the Kaplan-Meier survival for death-censored graft survival in recipients with FSGS, donor-recipient biologic relationship was not associated with worse graft survival , however death with functioning graft was slightly worse in the FSGS recipients of unrelated living donors (log-rank p = 0.04) , p = 0.52], or death-censored graft survival  (p < 0.01) in LRDKT recipients with FSGS. The 1-year eGFR was slightly better in LRDKT recipients with FSGS  . In the  = 0.29] . The 1-yith FSGS .The causes of graft loss are detailed in In a subgroup analysis of the entire cohort including those with HLA mismatches>1, rejection rate at six- and 12-months were not statistically different in related and unrelated recipients .To date our study is the largest analysis with extended follow up of donor-recipient relationship and survival outcomes in adult recipients with different types of glomerular disorders. Our results can be summarized as follows: 1. Donor-recipient biologic relationship was not associated with worse long-term recipient or graft survival in those with membranous, IgA, lupus nephritis or FSGS. 2. Rejection rates were significantly lower in most of the GN recipients of LRDKT. 3. Graft loss due to recurrence was more frequently documented in recipients of related compared to unrelated donor kidney transplants.There is concern about earlier onset as well as increased risk for GN recurrence among living related kidney transplant recipients , 8–11. MEarlier studies in living donor kidney transplant recipients with IgA nephropathy and FSGS had conflicting results. McDonald et al analyzed a small cohort from the ANZDATA registry  and repoPrevious results of studies in recipients with FSGS –19 are aKennard et al reported  on the oOutcome data on donor-recipient relationship in lupus nephritis is limited to only two very small studies –22 with An analysis of the European Renal Association-European Dialysis and Transplant Association Registry , includiOur study results are validated by findings of Kennard , Han 1616, and oOur study has several strengths and limitations. This study is the largest cohort of living donor transplant in recipients with GN including 19,668 recipient-donor pairs. Biologic relationship between donor recipient pairs was clearly defined in SRTR and restricted to parent, sibling, twin, or child. One limitation is that some GN disorders, more than others, can be primary or secondary in nature, which is not clearly defined in the SRTR standard analysis file. Another limitation is that a cause specific graft loss was either listed as missing or “other” in a large portion of our cohort. This limitation precluded formal analyses of the association between donor-recipient biologic relationship and disease recurrence. The lack of specific data on the cause of graft loss in a substantial proportion of kidney transplants could be due to different center practices and different thresholds to perform kidney transplant biopsies. Nonetheless, death and graft loss are strictly tracked in the SRTR allowing us to complete a robust analysis to help settle this important question.In this large cohort study, biologic relationship was associated with lower rejection rates in IgA, lupus nephritis, and FSGS. Additionally, it was not associated with worse recipient or graft survival in any of the studied GN groups: MN, IgA, lupus nephritis, or FSGS. These findings are consistent with the known benefits of living related donor kidney transplant and counters reports about the adverse impact of donor recipient biologic relationship on allograft outcomes.


Pan American Journal of Public Health draws readers’ attention to an error in the following article, pointed out by the authors:The Byline and suggested citation in page 1 last name of co-author should read Jarbandhan instead of Jarbanha


The triglyceride and glucose (TyG) index has been linked to various cardiovascular diseases. However, it's still unclear whether the TyG index is associated with arterial stiffness and coronary artery calcification (CAC).We conducted a systematic review and meta-analysis of relevant studies until September 2022 in the PubMed, Cochrane Library, and Embase databases. We used a random-effects model to calculate the pooled effect estimate and the robust error meta-regression method to summarize the exposure-effect relationship.2 = 68%) and CAC . The per 1-unit increment in the TyG index was also associated with an increased risk of arterial stiffness  and CAC . Moreover, a higher TyG index was shown to be a risk factor for the progression of CAC . There was a positive nonlinear association between the TyG index and the risk of arterial stiffness (Pnonlinearity < 0.001).Twenty-six observational studies involving 87,307 participants were included. In the category analysis, the TyG index was associated with the risk of arterial stiffness (odds ratio [OR]: 1.83; 95% CI 1.55–2.17, IAn elevated TyG index is associated with an increased risk of arterial stiffness and CAC. Prospective studies are needed to assess causality.The online version contains supplementary material available at 10.1186/s12933-023-01819-2. Cardiovascular disease (CVD) accounts for nearly a third of all deaths worldwide annually , with coStudies have shown that a higher TyG index is associated with an increased risk of cardiovascular events and mortality in the general population –10. It ihttps://www.crd.york.ac.uk/PROSPERO/-registration number- CRD42022360981). We reported this systematic review and meta-analysis based on the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-analysis (PRISMA)  × Fasting Plasma Glucose [mg/dL]/2) . Since tn method , which r2). I2 was used to assess inconsistency among our findings. We performed sensitivity analysis using Stata 16.0  to test the stability of the results. We also analyzed the publication bias for the results with more than 10 eligible articles by funnel plot, Egger’s test, and Begg’s test. A statistically significant effect was considered when the P value was less than 0.05.We assessed the heterogeneity across the included articles using Cochrane's Q test , The Cochrane Library (2845 articles), and Embase (54 reports), totaling 3393 reports. After removing duplicates (94 reports), we screened the remaining 32 articles by reading the title and abstract, and assessed six additional articles for lacking target data (n = 6) Fig.  11, 22––22–26. F2. Although the included studies varied in their endpoint measurement methods, arterial stiffness was mostly diagnosed using brachial-ankle pulse wave velocity (baPWV), and arterial calcification was mostly graded using coronary artery calcium score (CACS).Table Additional file 2 = 68%, τ2 = 0.05) . When the TyG index was treated as a continuous variable [2 = 82%, τ2 = 0.03)  [2 = 51%, τ2 = 0.04) .The pooled results showed a higher TyG index is a risk factor for CAC, increasing the risk by 66% when comparing the highest and lowest categories  , 37, 38  = 0.00) , 34, 38,2 = 0, τ2 = 0.00) or continuous variables  . Interestingly, the exposure-effect curve became less steep at TyG index values of approximately 9. The estimated OR derived from the exposure-effect curve is shown in Additional file Ten studies , 47, 49 We conducted sensitivity analyses for each outcome separately by deleting each study , and Begg's test (P = 0.631), which indicated relatively low evidence of publication bias  and arterial stiffness, according to mean age, type of study design, sample size, mean body mass index (BMI), and adjustment for confounders Table . The comOur study found that a higher TyG index was associated with an increased risk of arterial stiffness and CAC, regardless of whether the TyG index was analyzed as a categorical variable or continuous variable. Additionally, the TyG index was associated with the progression of CAC. Our exposure-effect meta-analysis also demonstrated a nonlinear positive association between the TyG index and the risk of arterial stiffness.Previous studies have investigated the relationship between the TyG index and arterial stiffness and CAC. Guo et al.  found thCardiovascular risk factors or diseases can also impact the TyG level and may potentially confound the association between TyG index and CAC or stiffness. Then we did subgroup analyses stratified by these adjustments. The results showed that our findings remained reliable, regardless of whether we adjusted for age, gender, smoking, obesity, diabetes, exercise status, and medication status.Elevated plasma glucose has been identified as a potential risk factor for arterial stiffness. For instance, Wang et al.  reported2 was 57% for the group adujusted for HDL-C, while I2 was 32% for the group that not adjusted, which indicates that the adjustment for BMI and HDL-C may be the source of heterogeneity of the results. Further analysis revealed that obesity is a risk factor for arterial stiffness, and HDL-C is also closely related to the onset of arterial stiffness. Wen et al. [Table n et al.  found th2. This is surprising as obesity is generally considered a risk factor for cardiovascular disease and arterial stiffness. However, caution should be exercised in interpreting this result as the subgroup analysis included only three studies, which may limit the accuracy of the findings. It is important to note that several factors can influence the results. For instance, all three studies in the BMI < 24 kg/m2 group were cross-sectional, which may affect the stability of the outcome. Moreover, these studies had adjusted for HDL-C, while some studies in the BMI > 24 kg/m2 group did not. This adjustment may have increased the association between the TyG index and the risk of arterial stiffness, as reflected in our findings. Specifically, studies adjusted for HDL-C showed a summary OR of 1.66 (95% CI 1.48–1.85) compared to 1.25 (95% CI 1.16–1.35) in studies without adjustment, indicating an 11% higher risk for arterial stiffness (P < 0.001). Therefore, it is important to conduct more studies to determine how BMI affects the association between the TyG index and arterial stiffness.In our subgroup analysis, we found an interesting association between the TyG index and artificial stiffness in individuals with a BMI < 24 kg/mIt is worth noting that the majority of the included studies were cross-sectional (16 out of 26), and the observational design of the eligible studies does not allow us to establish causality. As such, it remains unclear whether a higher TyG index is linked to the incidence of arterial stiffness and CAC. Further research is needed to address this gap in knowledge.Several relevant prospective studies have have shed light on the relationship between the TyG index and arterial stiffness and coronary artery CAC. Wu et al.  observedArterial stiffness (arteriosclerosis) and coronary artery calcification (CAC) are two distinct concepts, although they are often associated with each other. According to Mitchell et al. , atherosOne of the main factors that contribute to both arterial stiffness and CAC is IR, which is often accompanied by hyperinsulinemia and hyperglycemia. These metabolic disturbances have been widely recognized as risk factors for arterial stiffness and CAC –56. HypeCurrently, the predictive ability of the commonly used clinical index for arterial stiffness and CAC, CACS, remains underwhelming. While CACS measures the calcium content in the coronary artery by CT scan, it does not use all the calcium density information, leading to many patients receiving a zero score . HoweverOur results presents the first analysis of the exposure-effect relationship between the TyG index and arterial stiffness and the first exploration of the association between the TyG index and CAC. However, we must acknowledge some limitations. Firstly, the majority of eligible studies were conducted in Asia, which may limit the generalizability of our findings to other populations. Secondly, previous research has demonstrated a direct relationship between the TyG index and other metabolic factors, such as obesity, hypertension, and type 2 diabetes , 64. ForOur study showed that the TyG index is associated with an increased risk of arterial stiffness and CAC. Moreover, we observed a positive relationship between the TyG index and arterial stiffness with a nonlinear shape. Nevertheless, we should consider that the results may be influenced by the cross-sectional design and potential confounding factors. Therefore, further investigations are necessary to evaluate the potential of the TyG index as a predictor for arterial stiffness and CAC in addition to existing risk scores.Additional file 1: Table S1. PRISMA Checklist. Table S2. Search strategy. Table S3. Studies excludedwith reasons. Table S4. Joanna Briggs Institute critical appraisal checklist applied for included studies. Table S5. Quality assessment of the included studies by Newcastle–Ottawa scale. Table S6. Odds ratio from the linear dose-response analysis. Figure S1. Sensitivity analysis of the association between triglyceride-glucose index and the risk of arterial stiffnessand coronary artery calcification. Figure S2. Publication bias detected by funnel plot, Egger’s test and Begg’s test for the association between TyGand the risk of arterial stiffness. Figure S3. Publication bias detected by funnel plot, Egger’s test and Begg’s test for the association between TyGand the risk of coronary artery calcification..