Effect of retrograded rice on weight control, gut function, and lipid concentrations in rats

Abstract

The effects of retrograded rice on body weight gain, gut functions, and hypolipidemic actions in rats were examined. When the retrograded rice was produced by repetitive heating and cooling cycles, it contained significantly higher amounts of resistant starch (13.9 ± 0.98%) than is found in common rice (9.1 ± 1.02%) (P < 0.05). Sprague-Dawley rats were fed either common rice powder or retrograded rice powder, and mean body weight gain was significantly lower in the retrograded rice group (P < 0.05). The liver weight of the retrograded rice group (14.5 ± 0.5 g) was significantly lower than that of the common rice group (17.1 ± 0.3 g, P < 0.05). However, the weights of other organs, such as the kidney, spleen, thymus, and epididymal fat pad were not significantly affected by rice feeding. Intestinal transit time tended to be lower in rats fed retrograded rice when compared to rats fed the common rice, but the difference was not significant. The retrograded rice diet significantly increased stool output when compared to that in the common rice powder diet (P < 0.05), whereas fecal moisture content (%) was significantly higher in the retrograded rice group (23.3 ± 1.2) than that in the common rice group (19.1 ± 1.2) (P < 0.05). The retrograded rice group had significantly lower plasma cholesterol (P < 0.05), liver cholesterol (P < 0.05), and triacylglycerol contents in adipose tissue (P < 0.05) when compared to those in the common rice group. In conclusion, retrograded rice had higher resistant starch levels compared with those of common rice powder, and it lowered body weight gain and improved lipid profiles and gut function in rats.

Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

“…Jayawardena, Herath, Watawana, and Waisundara () also reported that TS content of cooked rice grain did not change during storage at room temperature (25–28 °C). The RS content of starchy foods has been reported to increase during storage at low temperatures (Ha et al, ; Jayawardena et al, ; Leeman et al, ). In contrary, Eerlingen, Crombez, and Delcour () showed that RS content of wheat starch formed initially increased quickly at 0 °C, however, maximum yield of RS content formed at 0 °C was lower than the RS obtained at storage temperatures of 68 and 100 °C.…”

“…Some retrograded starch can be regarded as an effective ingredient for the prevention of obesity, and type II diabetes, and so forth (Birt et al, ; Homayouni et al, ). Ingestion of retrograded cooked rice has been linked to lowering body weight gain; and improving lipid profiles and gut function in rats (Ha, Han, & Kim, ). The cold storage of other starchy foods such as potato has also been observed to significantly increase their RS content (Leeman, Östman, & Björck, ).…”

Identification of QTLs for resistant starch and total alkaloid content in brown and polished rice

“…3 are 8.0-8.5 and 10-13%, respectively (Zeng et al, 2013). When retrograded rice was produced by repeated heating and cooling cycles, it contained significantly higher amounts of resistant starch (13.9 ± 0.98%) than is found in common rice (9.1 ± 1.02%) (Ha et al, 2012). In some products, retrogradation can provide a desirable quality such as in the manufacture of rice stick noodles, resistant starch type 3 croutons, and breadcrumbs (Charoenrein and Udomrati, 2013).…”

Pengaruh Nasi Putih Baru Matang Dan Nasi Putih Kemarin (Teretrogradasi) Terhadap Kadar Glukosa Darah Postprandial Pada Subjek Wanita Pra Diabetes

“…Secara ilmiah hal tersebut dapat dijelaskan sebagai akibat perubahan suhu yang kemudian mempengaruhi stuktur pati pada nasi sehingga pati resisten yang terkandung nasi menjadi meningkat kadarnya. 8 Pati resisten (starch resisten) adalah pati yang tidak tercerna dengan baik dalam usus halus tapi terfermentasi pada usus besar oleh mikroflora. Pati resisten terdapat dalam berbagai bentuk dan tingkatan stabilitas.…”

“…Kadar pati resisten pada nasi putih kemarin (teretrogradasi) yaitu 13,9±0,98, sedangkan kadar pati resisten pada nasi yang baru matang yaitu 9,1±1,02. 8 Penelitian tahun 2003 (in vitro) menunjukkan nasi yang disimpan pada suhu 4 o C selama 24 jam memiliki Glycemic Index (GI) dan tingkat kecernaan pati yang lebih rendah dibandingkan nasi yang baru matang (tidak mengalami retrogradasi). 19 Berdasarkan informasi tersebut, peneliti mencoba untuk meneliti efek dari nasi putih baru matang dengan nasi putih kemarin terhadap kadar glukosa darah ½, 1, dan 2 jam postprandial.…”