Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Rice Bread Made with the Novel Rice Cultivar “<i>Konayukinomai</i>”

Abstract

The amylopectin long-chain rice "Konayukinomai" (MAI) is high in resistant starch (RS). In this study, we confirmed that fine rice flour for bread making could be obtained using MAI, and compared the results to the highamylose cultivar "Koshinokaori" (KOR) and the conventional cultivar "Koshihikari" (HKR). MAI bread contained larger amounts of RS and slowly digestible starch (SDS) than that of HKR or KOR, and the RS content of MAI was easily changed by retrogradation and re-gelatinization of the starch. In a clinical trial with healthy volunteers, MAI and KOR breads could prevent abrupt increases in blood glucose and showed low glycemic index (GI) values compared to HKR bread. From the above results, we propose that SDS and RS prevent increases in blood glucose, and consider MAI to be a promising rice cultivar as a nutraceutical food material for the prevention of lifestylerelated diseases.

Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours

“…ALC rice cultivars were developed via chemical mutation (Satoh, 1994) or crossbreeding with ALC rice cultivars such as EM10 (Nishi et al, 2001) and Goami2 (GA2) (Choi et al, 2008), which have super-long chains (SLC) in amylopectin (Takahashi et al, 2001, Kubo et al, 2010. It is reported that rice flour bread made from the ALC rice cultivar Konayukinomai contains more RS and reduces postprandial blood glucose levels (Noro et al, 2016).…”

Development of functional agricultural products utilizing the new health claim labeling system in Japan

“…Some business operators are preparing to send notifications for lutein-rich spinach, and polyphenol-rich apple to CAA by utilizing the systematic reviews. rich satsuma mandarins [27][28][29][30], procyanidin rich apple [51], green tea rich in O-methylated catechin (epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3′′Me)) [52], various other catechins [53], resistant starch rich rice [54], and zinc-rich oyster [55]. The most recent scientific findings obtained through this project are outlined below.…”