Direct observation and evaluation of cooked white and brown rice digestion by gastric digestion simulator provided with peristaltic function

Wang, Zheng; Ichikawa, Sosaku; Kozu, Hiroyuki; Neves, Marcos A.; Nakajima, Mitsutoshi; Uemura, Kunihiko; Kobayashi, Isao

doi:10.1016/j.foodres.2015.03.002

Cited by 23 publications

(13 citation statements)

References 20 publications

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“…In other studies using dynamic gastric digestion models, Wang, Ichikawa, et al. (2015) and Kong et al. (2011) reported that brown rice underwent slower diffusion of gastric juice into the rice kernel, which resulted in less acid hydrolysis, textural changes, solid leaching, and granule swelling than white rice.…”

Section: Physical Changes In the Structure Of Starch‐based Foods During Oral And Gastric Digestionmentioning

confidence: 98%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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Section: Physical Changes In the Structure Of Starch‐based Foods During Oral And Gastric Digestionmentioning

confidence: 98%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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show abstract

“…The results showed that cooked WR particles swelled quickly and broken down gradually during the in vitro gastric digestion; however, the cooked BR swelled slowly. In addition, a large portion of digested cooked WR showed a mean particle size smaller than the pylorus size compared to BR (Wang et al., ). In another study, the enzymatic digestion of cooked BR and WR, with similar amylose content, was investigated using a dynamic in vitro rat stomach model.…”

Section: Digestibilitymentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

207

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…GDS experiments are normally conducted using (model) food particles with a size of 5 mm or less (Kozu et al 2014a, 2015, Wang et al 2015. For instance, agar gel and Tofu larger than this size range were cut into 5-mm cubes before each experiment.…”

Section: In Vitro Gastric Digestion Proceduresmentioning

confidence: 99%

“…A few papers have reported in vivo data on the disintegration of cooked rice in the stomach of small pigs (Bornhorst et al 2012(Bornhorst et al , 2013, making it possible to compare in vivo and in vitro gastric digestion results. The authors therefore used short-grain white rice and brown rice (Koshihikari) purchased at a local market for the GDS study (Wang et al 2015).…”

Section: Cooked White Rice and Brown Ricementioning

confidence: 99%

Development and Fundamental Characteristics of a Human Gastric Digestion Simulator for Analysis of Food Disintegration

Kobayashi

Kozu

Wang

et al. 2017

JARQ

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Gastric digestion is the major digestion process in humans and is strongly affected by both physical and chemical digestion. In vitro approaches using different gastric digestion models have received a great deal of attention in several scientific and industrial fields, including food science and technology, due to experiments being conducted under various conditions and with better reproducibility of the experiment data. The development of simple in vitro gastric digestion devices that enable quantitative consideration of the influence of gastric peristalsis has been necessary for simulating and analyzing the disintegration of solid foods in the stomach. The authors and co-workers recently developed a human gastric digestion simulator (GDS) that simplifies the antrum geometry, is capable of simulated gastric peristalsis, and which enables direct observation of the disintegration of food particles in the gastric contents. This article provides a brief overview of our findings regarding the GDS. First, the concept and development of the GDS is introduced. The disintegration characteristics of representative (model) foods using the GDS are described next, providing insights into the digestion processes influenced by gastric peristalsis. After further improvement, the GDS is expected to offer potential as a tool for designing novel nutraceutical and functional foods for which digestibility is well controlled.

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Direct observation and evaluation of cooked white and brown rice digestion by gastric digestion simulator provided with peristaltic function

Cited by 23 publications

References 20 publications

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Development and Fundamental Characteristics of a Human Gastric Digestion Simulator for Analysis of Food Disintegration

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