Resistant starch could be decisive in determining the glycemic index of rice cultivars

Kumar, Awadhesh; Sahoo, Upasana; Baisakha, Basavdatta; Okpani, Oko Augustine; Ngangkham, Umakanta; Parameswaran, C.; Basak, Nabaneeta; Kumar, Gaurav; Sharma, Srigopal

doi:10.1016/j.jcs.2017.11.013

Cited by 125 publications

(99 citation statements)

References 34 publications

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“…These were found to be high in GI value compared to the normally grown crop. This is in agreement with Kumar et al and Annison and Topping . Englyst et al, also reported that the food with high RS was digested rather slowly resulting in slower rate of glucose release, thus exhibited comparatively low GI.…”

Section: Resultssupporting

confidence: 90%

“…The RS and AC were found to be positively correlated though not significantly under NL condition. This finds support in the observations of Kumar et al, and may be attributed to the presence of type 5 RS, i.e., amylose complexed with lipids especially, stearic acid which makes it more thermo‐stable. A redox cascade can plausibly be linked between light intensity and fatty acid biosynthesis resulting in a co‐ordination of fatty acid synthesis with photosynthesis .…”

Section: Resultssupporting

confidence: 85%

“…The GI is affected by the presence of RS in a food. The rice starch is known to have type 5 RS wherein the amylose component forms complex with lipids making it thermally more stable . Hence, the RS fails to gelatinize and therefore escapes digestion which is reflected in low GI value.…”

Section: Introductionmentioning

confidence: 99%

“…High amylose rice varieties are also reported to have low GI values compared to the low amylose types . But many of the indica varieties in spite of their intermediate to high AC (20–30%) show relatively high glycemic response . The finding led to speculate that apart from the content, the molecular structure of amylose (the extent of branch points present in the largely unbranched molecule) also plays crucial role in determining its susceptibility to enzymatic digestion.…”

Section: Introductionmentioning

confidence: 99%

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Low light stress influences resistant starch content and Glycemic index of rice ( O. sativa L)

et al. 2019

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Low light (LL) stress is an important abiotic stress of wet season which adversely affects starch biosynthesis and results in drastic reduction in rice grain yield. In general, the grain yield decreases together with reduction in the amylose (AC) and resistant starch (RS) contents while the glycemic index (GI) values increased in plants exposed to LL stress. This is the first report of the effect of LL stress on RS and GI values. In the present investigation, 14 rice genotypes are studied for the effect of LL stress on AC, RS, and GI of the grains. Rice genotypes, Purnendu and Shashi differ in exhibiting relatively much lower reduction in AC and RS and hence little change in their GI values under LL stress, while wide variation is observed for the rest of the genotypes. The grain yields of Purnendu and Shashi are also not much affected by the LL stress. There is a dramatic increase in the expression levels of the gbssI in the middle stage of grain development in the two genotypes (Purnendu and Mahisugandha with contrasting RS, AC, and GI). Maximum expression of the gene was observed in Purnendu at middle stage showing a positive correlation between RS and gbssI expression. As rice is grown mainly in wet season, the identification of rice genotypes which do not permit much change in RS value when grown under LL and hence no significant increase in the GI value, would help to develop better rice varieties for consumption by diabetics.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Low light stress influences resistant starch content and Glycemic index of rice ( O. sativa L)

et al. 2019

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“…Resistant starch content of IWG‐RS and JR was similar, while that of IWG‐RM was twice as high as that of IWG‐RS. This observation suggests that the glycemic index of IWG‐RS and that of JR could be similar and higher than that of HRW and IWG‐RM due to the suggested strong correlation between resistant starch and glycemic index (Kumar et al, ).…”

Section: Resultsmentioning

confidence: 93%

Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fraction

et al. 2019

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Background and objectives Intermediate wheatgrass (IWG) is an environmentally sustainable perennial crop with potential food applications. This study investigated the starch hydrolysis kinetics of IWG grown in Roseau (IWG‐RS) and Rosemount (IWG‐RM), Minnesota, USA, and the molecular structure of their residual (resistant) starch after 2 hr hydrolysis. Hard red wheat (HRW) and Jasmine rice (JR) were compared to the IWG samples. Molecular size distribution and unit chain profiles of the RS fraction of raw starches after enzymatic hydrolysis were determined with gel permeation chromatography and high‐performance anion‐exchange chromatography, respectively. Findings Intermediate wheatgrass flour had significantly lower total starch, lower rapidly digestible starch, and higher lipid contents compared to JR and HRW. JR flour had the highest eGI (49.2), with IWG‐RM recording the lowest (40.6). Significant differences were observed in the glucan chain lengths of the RS fraction. JR had the shortest average chain length (DP = 4.75) compared to HRW (DP = 7.46), IWG‐RS (DP = 5.72), and IWG‐RM (DP = 4.85). Conclusions Intermediate wheatgrass flour had slower starch hydrolysis kinetics compared to JR and HRW flour. The RS fraction of the samples consisted mostly of short chains. The glucan chain length of IWG‐RS fraction was also significantly affected by location. Significance and novelty Intermediate wheatgrass could potentially be exploited for the preparation of foods with lower glycemic responses.

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Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Bai,

Liu,

Wang

et al. 2023

Biotech and App Biochem

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In the present study, taking red yeast rice (RYR) as the raw material, the optimum extraction process of RYR starch was investigated through a single‐factor experiment and the Box–Behnken design: The liquid–to‐solid ratio was 5 mL/g, the concentration of sodium hydroxide solution was 0.075 mol/L, and the extraction time was 3.1 h. Under these extraction conditions, the extraction rate of starch reached 90.077%. To explore the influence of solid‐state fermentation on RYR starch, three different fermentation stages of RYR starch, raw rice starch, semi‐gelatinized rice starch, and RYR starch were used as test materials to determine the changes in the physicochemical properties and glycemic index (GI) values of RYR starch during solid‐state fermentation. The results showed that with the advancement of the RYR solid‐state fermentation process, the starch particle size gradually increased, the light transmittance gradually decreased, and the solubility and swelling power significantly increased. In addition, the amylose content of starch gradually increased, whereas the amylopectin content gradually decreased; the content of fast digestible starch and slow digestible starch decreased, whereas the content of resistant starch increased. In parallel, during solid‐state fermentation, the hydrolysis index significantly decreased, and the GI values also decreased. In summary, solid‐state fermentation reduced the digestibility of RYR starch. These results provide a theoretical basis for the structural and physicochemical properties of RYR starch and lay a foundation for its subsequent application and expansion of RYR starch.

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Resistant starch could be decisive in determining the glycemic index of rice cultivars

Cited by 125 publications

References 34 publications

Low light stress influences resistant starch content and Glycemic index of rice ( O. sativa L)

Low light stress influences resistant starch content and Glycemic index of rice ( O. sativa L)

Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fraction

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

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