Bombyx batryticatus is the dried body of silkworm (Bombyx mori Linnaeus) larvae infected with Beauveria bassiana. It is widely used in traditional Chinese medicine for treating convulsions, epilepsy, and hyperglycemia. In this study, Bombyx batryticatus and its extract were prepared. The total reducing power, hydroxyl radical scavenging and superoxide anion radical scavenging activities, as well as the α-glucosidase inhibitory activity of Bombyx batryticatus extract were superior to those of normal silkworm larvae extract. Among them, the IC₅₀ value of Bombyx batryticatus extract for α-glucosidase was 5.76 mg/mL, while that of normal silkworm larvae extract was 7.0 mg/mL. Untargeted metabolomic analysis was employed to compare the material composition of normal silkworm larvae and Bombyx batryticatus. The results revealed 101 metabolic differences between the two groups, including a significant increase in fatty acids and their derivatives in the Bombyx batryticatus extract. Further separation and purification of the Bombyx batryticatus extract were performed using solvents of varying polarity. The chloroform fraction exhibited the highest inhibitory activity against α-glucosidase, with an IC₅₀ value of 0.217 mg/mL. LC-MS further identified compounds in the chloroform fraction, suggesting that those alkaloids, fatty acids, and their derivatives may be responsible for its strong α-glucosidase inhibitory activity. This study elucidates the material basis underlying the pharmacological effects of Bombyx batryticatus, particularly its hypoglycemic components, thereby providing critical experimental support for its future development and application in medicine.

Gluten-free rice bread made from japonica rice finds challenge in achieving a good shape and structure, presenting a significant obstacle in the baking industry. This study aims to improve the quality of rice bread with japonica rice flour by hot extrusion treatment (without additives). The effects of extrusion on the amylose content, gelatinization degree, hydration capacity, short-range molecular ordering, and microstructure of japonica rice flour were investigated. The results show that the amylose content of the extruded flour increased by 12.43% and the gelatinization degree of it increased by 13.23 times, showing disrupted starch granules, numerous pores, and a better hydration capacity. The addition of extruded flour improved the overall viscoelasticity of the batter. Compared to the control group, the specific volume and porosity of the optimized rice bread were increased by 19.46% and 61.92%, respectively. The gas cell density was increased by 4.63 times, and the average gas cell area of rice bread was reduced by 47.14%. The correlations among the raw material properties of rice flour, the batter properties, and the quality of rice bread products were revealed by principal component analysis. This study demonstrates that the addition of moderate amounts of extruded japonica rice flour could improve the quality of rice bread products.