Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease

Watanabe, Shaw; Ohtsubo, Ken’ichi

doi:10.3390/foods10102255

Cited by 8 publications

(5 citation statements)

References 57 publications

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“…We succeeded in deleting the rice protein from the brown rice bran by a particular combination of enzyme solution and Lactobacillus plantaris [9,68,69]. In addition to the remaining carbohydrate (energy source), low protein, low potassium, low phosphate character of low-protein rice, presence of dietary fiber, γ-oryzanol, and antioxidant activity were the characteristic biomarkers of brown rice.…”

Section: Low Protein Fermented Genmai (Manufacturing Process Control ...mentioning

confidence: 99%

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The Potential Health Benefits of Brown Rice

Watanabe¹

2023

Sustainable Rice Production - Challenges, Strategies and Opportunities

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In many countries, rice contributes to better health by supplying dietary energy, proteins, fat, and various micronutrients. Many different rice species are cultivated in Japan and other rice-producing countries, in which we expect some varieties to prevent many diseases. In particular, the health effects of brown rice are apparent. In particular, rice bran ingredients accumulated evidence about their physiological and pharmacological activity. The Japanese diet has become a world heritage and famous worldwide, but knowledge about the benefits of rice eating is limited. Here, we would like to focus on the benefits of eating brown rice and recently developed low-protein fermented brown rice (LPFG) to improve the gut-kidney axis’s negative spiral in kidney disease patients. Other potential benefits of brown rice are the suppression of dementia and celiac disease. The category of “medical rice” represents the health effects of rice eating.

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Section: Low Protein Fermented Genmai (Manufacturing Process Control ...mentioning

confidence: 99%

“…There are several RCTs about the low protein diet, but the results are still debatable [65,69,70] . The programmed protein intake often became over at the end of the study, and the difference between control became small.…”

Section: Low Protein Fermented Genmai (Manufacturing Process Control ...mentioning

confidence: 99%

The Potential Health Benefits of Brown Rice

Watanabe¹

2023

Sustainable Rice Production - Challenges, Strategies and Opportunities

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“…The data presented in the present paper show that this could be possible by using, for example, the low-amylopectin and high-α-helix edges of the Koshihikari Mie sample statistical distributions, as shown in Figures 6 and 7, or other possible combinations. In rice-eating countries, a reduction in rice protein content could allow to insert into the diet a corresponding amount of meat, fish, or soy protein, thus enriching the nutritional value of the diet even under protein restriction [82,83]. Finally, it should also be noted that the dualism glutelin/prolamin also plays an important role in rice antioxidant capacity, the distinct digestibility levels of these protein components being a critical factor in modifying their free radical scavenging activity; the higher the digestibility, the higher the scavenging activity [84].…”

Section: The Importance Of Rice Kernel Multi-omics In Modern Healthcarementioning

confidence: 99%

Raman Multi-Omic Snapshots of Koshihikari Rice Kernels Reveal Important Molecular Diversities with Potential Benefits in Healthcare

Pezzotti,

Tsubota,

Zhu

et al. 2023

Foods

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This study exploits quantitative algorithms of Raman spectroscopy to assess, at the molecular scale, the nutritional quality of individual kernels of the Japanese short-grain rice cultivar Koshihikari in terms of amylose-to-amylopectin ratio, fractions of phenylalanine and tryptophan aromatic amino acid residues, protein-to-carbohydrate ratio, and fractions of protein secondary structures. Statistical assessments on a large number of rice kernels reveal wide distributions of the above nutritional parameters over nominally homogeneous kernel batches. This demonstrates that genetic classifications cannot catch omic fluctuations, which are strongly influenced by a number of extrinsic factors, including the location of individual grass plants within the same rice field and the level of kernel maturation. The possibility of collecting nearly real-time Raman “multi-omic snapshots” of individual rice kernels allows for the automatic (low-cost) differentiation of groups of kernels with restricted nutritional characteristics that could be used in the formulation of functional foods for specific diseases and in positively modulating the intestinal microbiota for protection against bacterial infection and cancer prevention.

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“…This trend is likely to be the same in other Asian countries. In Japan, low-protein rice (LPR) is available in packaged units or in bulk (9). LPR is made from ordinary rice using enzymatic treatment (specifically, protease treatment), lactic acid fermentation, or a combination of the two methods (10).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Low-Protein Rice for Dietary Protein Restriction in CKD Patients: A Multicenter, Randomized, Controlled Study

et al. 2022

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Background: The benefits of dietary protein restriction in chronic kidney disease (CKD) remain unclear, largely due to inadequate adherence in most clinical trials. We examined whether low-protein rice (LPR), previously developed to reduce the protein content of rice, as a major staple food, would help improve adherence to dietary protein restriction. Methods: This open-label multicenter randomized controlled trial evaluated the efficacy of LPR use for reducing dietary protein intake (DPI) in patients with CKD stages G3aA2 to G4. Participants were randomly assigned in a 1:1 ratio to an LPR or control group and were followed up for 24 weeks. Both groups received regular counseling by dietitians to help achieve a target DPI of 0.7 g/kg ideal body weight (IBW)/day. The amount of protein in LPR is about 4% of that in ordinary rice, and the participants in the LPR group were instructed to consume LPR with at least two meals/day. The primary outcome was estimated DPI (eDPI) determined using Maroni's formula. The secondary outcomes included creatinine clearance (CCr) and urinary protein based on 24-h urine collection. Results: In total, 51 patients were randomized either to the LPR group or control group. At baseline, mean age was 62.5 years, 70% were men, mean CCr was 52.0 mL/min, and mean eDPI was 0.99 g/kg IBW/day. At 24 weeks, mean eDPI decreased to 0.80 g/kg IBW/day in the LPR group and to 0.91 g/kg IBW/day in the control group, giving a between-group difference of 0.11 (95% confidence interval, 0.03-0.19) g/kg IBW/day (P=0.006). There was no significant between-group difference in CCr, but urinary protein was lower at 24 weeks in the LPR group than in the control group. Conclusions: LPR is a feasible tool for efficiently reducing DPI in CKD patients.

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Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease

Cited by 8 publications

References 57 publications

The Potential Health Benefits of Brown Rice

The Potential Health Benefits of Brown Rice

Raman Multi-Omic Snapshots of Koshihikari Rice Kernels Reveal Important Molecular Diversities with Potential Benefits in Healthcare

Efficacy of Low-Protein Rice for Dietary Protein Restriction in CKD Patients: A Multicenter, Randomized, Controlled Study

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