Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment

Abstract

Diabetes is a lifestyle disease, and its prevention and treatment are extremely important. Since Hoku243 presents fewer short-branched glucans and more long chains in the amylopectin starch, its starch is resistant to gelatinization and the boiled rice grains are non-sticky and brittle. The prevention of abrupt increases in postprandial blood glucose level (BGL) after consumption of Hoku243 (produced by high pressure treatment (HPT) after soaking in unsalted rice koji miso) was investigated in Sprague-Dawley (SD) rats. The BGL at 90 min and area under the curve (AUC) for 120 min after eating were significantly lower in SD rats fed Hoku243 than those in rats fed the control diet, consisting of Koshihikari rice (1% or 5% level). The addition of glucose, glutamic acid, and dietary fibers by soaking in an unsalted rice koji miso (unsalted miso) suspension made the boiled rice tasty and harder. After HPT, the texture of the boiled rice grains became harder, but sticky, which made the rice acceptable in terms of palatability and bio-functional in terms of digestion delay. It is now possible to produce palatable and bio-functional boiled rice grains by HPT and soaking in unsalted miso.Key words: amylose-extender mutant rice, high-pressure-treatment, unsalted rice koji miso Corresponding author (Tel./Fax. +81 25 262 6360,. Abbreviations: Ae mutants, amylose extender mutants of rice; AUC, the blood glucose response curve (area under curve); BGL, blood glucose level; GI, glycemic index; HPT, high pressure treatment; Hoku243, Hokurikukona243; RS, resistant starch; SD rats, SpragueDawley rats; unsalted miso, unsalted rice koji miso.

Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

“…Also, the rats which fed on 10% of miso from barley, soybean, okara and their mixture decreasing the level of serum as glucose in compared with control one. This obtained within those obtained by result Maeda et al (2015) who found that, the rats fed on Hokurikukona 243 which produced by high pressure treatment (HPT) after soaking in unsalted rice koji miso had lower blood glucose level than those in control group. Table ( 5) showed also, that kidney functions namely serum (creatinine, urea and uric acid) in different groups.…”

Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice

“…In a previous study, we investigated the inhibition of abrupt increases in postprandial blood glucose after consuming boiled ae mutant rice (KOY) using Sprague-Dawley rats. 11,61) An article is also under submission describing a human study on single-dose administration of cooked KOY rice.…”

Possibility of Diabetes Prevention by High-amylose Rice and Super Hard Rice

“…High-amylose rice (Yumetoiro, Hoshiyutaka, Chugoku134 [21] and low-amylose rice (Milky queen, Koshihikari) were subjected to the analyses. The ae mutant cultivar, Hoku243, and high-quality premium rice Koshihikari were cultivated in an experimental field at Hokuriku Research Center in the Central Agricultural Research Center, NARO, Japan in 2013.…”