Influence of the Physical Form of Processed Rice Products on the Enzymatic Hydrolysis of Rice Starch<i>in Vitro</i>and on the Postprandial Glucose and Insulin Responses in Patients with Type 2 Diabetes Mellitus

Kim, Jae Cherl; Kim, Jung-In; Kong, Byoung-Wook; Kang, Min‐Jung; Kim, Myo-Jeong; Cha, In‐June

doi:10.1271/bbb.68.1831

Cited by 11 publications

(8 citation statements)

References 13 publications

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“…Actual or simulated chewing techniques used during the oral phase differ between methods, so each method will be digesting foods of differing particle size distribution, depending on the 'chewing' process used in the oral phase. Since food particle size is a key factor influencing both in vivo and in vitro determinations of glycaemic potency (Read et al, 1986;Holt & Brand Miller, 1994;Kim et al, 2004), it is essential that in a standardised method sample foods are rendered into 'as eaten' particle sizes. Chewing is a subjective process that varies from one individual to another and also between foods.…”

Section: The Need For Standardisationmentioning

confidence: 99%

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Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation

Woolnough

Monro

Brennan

et al. 2008

Int J of Food Sci Tech

126

107

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Numerous in vitro carbohydrate digestion methods exist for analysis of the likely glycaemic properties of foods. Generally these methods encompass simulations of oral, gastric and intestinal digestion processes, but the way in which physiological conditions are implemented across methods differs considerably. Some differences are in the mode of comminution, inclusion and duration of a gastric digestion, and choice of amylolytic enzyme. Incubation temperature, pH, duration and stirring mode also differ between methods. Such differences, particularly the method used to mimic chewing, can have a substantial influence on the relative estimate of glycaemic potency for a given food. To achieve estimates of high predictive power, and global relevance, a validated, standardised in vitro digestion method must be developed. This article provides a systematic review of commonly used and referred to in vitro carbohydrate digestion methods. Methodological discrepancies between protocols are identified thus defining the route a systematic standardisation investigation should take.

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Section: The Need For Standardisationmentioning

confidence: 99%

“…Since food particle size is a key factor influencing both in vivo and in vitro determinations of glycaemic potency (Read et al. , 1986; Holt & Brand Miller, 1994; Kim et al. , 2004), it is essential that in a standardised method sample foods are rendered into ‘as eaten’ particle sizes.…”

Section: Introductionmentioning

confidence: 99%

Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation

Woolnough

Monro

Brennan

et al. 2008

Int J of Food Sci Tech

126

107

View full text Add to dashboard Cite

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“…It is accepted that the brown rice consumption is usually associated with lower risk of type 2 diabetes and hyperlipidemia by virtue of its abundances of multiple nutrients (including phytic acid, phenolic compounds, fibres, vitamins and minerals) compared with the white rice (Tian, Nakamura, & Kayahara, 2004). Also, lower blood glucose response to carbohydrate containing in the foods has been suggested to be beneficial in the dietary management of diabetes and hyperlipidemia (Kim et al, 2004;Panlasigui & Thompson, 2006;Sun et al, 2010). However, studies on the effects of the brown and white rice on glucose and insulin levels are contradictory in literature.…”

Section: Introductionmentioning

confidence: 99%

In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model

Deng

et al. 2017

Food Chemistry

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The changes in physical, rheological and enzyme-digestive behaviours of cooked white and brown rice, with similar amylose content, were investigated using a dynamic in vitro rat stomach (DIVRS) model and a static soaking method. The brown rice had a higher resistance on disintegration and lower gastric emptying rate with 53% of the brown rice particles retained in the stomach at the end compared to 32% for the white rice. Furthermore, the release rate of maltose from the starch hydrolysis was higher in the white rice throughout the digestion suggesting the lower glycemic potency of the brown rice. These differences could be contributed from the rigid bran layer in the brown rice which would inhibit the moisture absorption into rice kernels, limit textural degradation, and generate higher gastric digesta viscosity leading to lower mixing and mass transfer efficiency. This study suggests that the structural difference could affect physiochemical properties during gastric digestion.

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“…Amylose and amylopectin are the 2 major polysaccharides of starch, and their proportions and structures determine the gelatinization, pasting, and enzymatic hydrolysis properties of the starch (Lu and others ; Kim and others ; Jane ). Amylose is a primarily linear molecule that comprises α‐1, 4 linked glucose chains and a few α‐1, 6 branch linkages.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

Reed

Leutcher

et al. 2013

Journal of Food Science

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This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir-fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains of the indica starch. Starch hydrolysis rates and resistant starch (RS) contents of the rice varieties differed after they were cooked using different methods. Stir-fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety. RS contents of freshly steamed japonica, indica, and waxy rice were 0.7%, 6.6%, and 1.3%, respectively; those of rice pilaf were 12.1%, 13.2%, and 3.4%, respectively; and the stir-fried rice displayed the largest RS contents of 15.8%, 16.6%, and 12.1%, respectively. Mechanisms of the large RS contents of the stir-fried rice were studied. With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans.

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Influence of the Physical Form of Processed Rice Products on the Enzymatic Hydrolysis of Rice Starchin Vitroand on the Postprandial Glucose and Insulin Responses in Patients with Type 2 Diabetes Mellitus

Cited by 11 publications

References 13 publications

Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation

Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation

In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model

Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

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