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

Ohtsubo, Ken’ichi

doi:10.15436/2376-0494.16.728

Cited by 14 publications

(8 citation statements)

References 30 publications

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“…30 For example, 'super-hard' high-amylose rice could be used for diabetic patients, 31 low-protein or low-gluterin rice for patients with renal failure, 32,33 GABA-rich large germ rice is expected to improve mental health, 34 and rice with high antioxidant properties would be effective for the prevention of cancer and other diseases. 35,36 Human data are accumulating, so we believe it is time to introduce the concept of medical rice for disease prevention and treatment (Table 3).…”

Section: Concept Of Medical Ricementioning

confidence: 99%

Food as Medicine: The New Concept of “Medical Rice”

Watanabe¹,

Hirakawa²,

Nishijima³

et al. 2016

Adv Food Technol Nutr Sci Open J

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In many countries, rice contributes to health by supplying dietary energy, proteins and fat. Many different species of rice have been developed in Japan and other rice producing countries. Some varieties are expected to prevent various diseases, or to be used for dietary therapy. The health effects of brown rice are empirically well known, and accumulating evidence about the physiological and pharmacological activity of rice bran strongly supports the use of brown rice in the dietary therapy. These could be categorized in the new concept, "medical rice". For example: medical rice for diabetes (glycemic index<55), medical rice for chronic kidney disease (CKD) (protein<1/20), medical rice for mental health (high gamma-aminobutylic acid or γ-aminobutylic acid (GABA), gamma oryzanol (γ-oryzanol) and/or ferulic acid), and medical rice for cancer prevention (high antioxidant capacity). Organic cultivation is necessary to avoid toxic substances from fertilizers and insecticides. In response to the enormous increase of medical costs in many countries, encouragement of healthy longevity by changes of dietary habits is mandatory. Functional food labeling has started in 2015 in Japan, so the proper food labeling of medical rice could help people who want to control and/or improve their health status.

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Section: Concept Of Medical Ricementioning

confidence: 99%

Food as Medicine: The New Concept of “Medical Rice”

Watanabe¹,

Hirakawa²,

Nishijima³

et al. 2016

Adv Food Technol Nutr Sci Open J

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“…Physicochemical properties of starches from 13 adzuki bean cultivars revealed significant differences that could be due to variability in granular size, shape, and amylose‐to‐amylopectin ratio. Four out of 13 varieties had 20% high amylose content, making it an appropriate ingredient for diabetic people as high amylose content inhibit increase in blood glucose levels (Kabir et al, ; Liu et al, ; Ohtsubo et al, ). EC‐340255, ICSMLAB‐1, IC‐469173, and EC‐15257 varieties had very low setback viscosity suggesting their possibilities to be used for frozen foods.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars

Yadav

Singh

Arora

et al. 2019

J Food Process Preserv

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In current study, starches were isolated from 13 different adzuki bean (Vigna angularis) cultivars and were analyzed for physicochemical properties, pasting, thermal, and retrogradation characteristics. A significant difference (p < .05) was observed in these properties. The yield of starch and amylose content ranged from 14.5% to 29% and 9.95% to 23.99%, respectively. Starch solubility was the highest for IC‐241041 SMLAB‐4 (19.08%) and the lowest for EC‐340225(7.85%). The swelling power was the highest for ICSMLAB‐1(15.26 g/g) and the lowest for IC‐241041 SMLAB‐4 (11.12 g/g). All the values of thermal properties reduced on retrogradation. Results revealed that starches with a high amount of amylose tend to retrograde more (r = .621, p ≤ .05). Study of various properties can give a fair idea about the wider applications of adzuki bean in the foods processing sector for use in different food formulations like sausages, canned products, sauces, seasonings, jellies, and gummy products. Practical applications Adzuki bean is known for therapeutic benefits as antioxidant, anti‐inflammatory, antidiabetic, and anti‐hypercholesteraemic. Starches isolated from 13 adzuki bean cultivars were studied for various physicochemical, pasting, and gelatinization properties. A significant difference was observed in cultivars, which may be attributed to genetic composition, grain size and color, amylose and amylopectin content. Correlations were observed in various properties. It was found that pasting properties were influenced by the amylose content. Solubility had a strong positive correlation with transmittance. Adzuki starch has potential use in different food formulations like sausages, sauces, jellies, paste in pastries, desserts, cake, porridge, and ice cream. This study would be helpful for food processor to select the cultivar according to the properties beneficial for their product characteristics.

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“…In addition, the variation in GPR was primarily due to the longer digestion time (GPR=TGP/ADD) in this study. The possible explanation for prolonged digestion time is that the texture of rice noodles was harder than cooked rice, and digestive enzymes could hardly enter the interior for amylolysis 23 . Therefore, our ndings showed that the glucose concentration of the in vitro digested rice noodles reached the maximum value was signi cantly lower than that of cooked rice, which is essential for controlling blood glucose diabetic patients 19 .…”

Section: Discussionmentioning

confidence: 99%

Texture and Digestion Properties of Cooked Rice and Rice Noodles

Hu¹,

Xiao²,

Chen³

et al. 2021

Preprint

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Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

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

Cited by 14 publications

References 30 publications

Food as Medicine: The New Concept of “Medical Rice”

Food as Medicine: The New Concept of “Medical Rice”

Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars

Texture and Digestion Properties of Cooked Rice and Rice Noodles

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