51
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Fernandes JM, Madalena DA, Pinheiro AC, Vicente AA. Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study. Journal of Food Science and Technology 2019; 57:1393-1404. [PMID: 32180635 DOI: 10.1007/s13197-019-04174-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2019] [Accepted: 11/12/2019] [Indexed: 12/28/2022]
Abstract
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb < Cab ≈ Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
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Affiliation(s)
- Jean-M Fernandes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Daniel A Madalena
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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52
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A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. Eur J Nutr 2019; 59:2345-2355. [PMID: 31552500 DOI: 10.1007/s00394-019-02083-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 08/28/2019] [Indexed: 12/15/2022]
Abstract
PURPOSE To compare the glycaemic response of whole grain oat kernels and pearled oats cooked under normal pressure or higher pressure and examine whether replacing half of the rice in a given meal with either of the two oat grains could make a difference in acute glycaemic responses. METHODS In a randomised crossover trial, ten healthy subjects consumed two groups of test meals: (1) oat grain-only, including whole grain oats cooked under normal pressure (WONP) and higher pressure (WOHP) as well as their pearled oat counterparts, PONP and POHP; and (2) mixed meals of aforementioned oat grains and cooked rice (OG + R), including WONP + R, WOHP + R, PONP + R and POHP + R. A postprandial blood glucose test, texture profile analysis and in vitro carbohydrate digestion assay were carried out for each test meal. RESULTS Compared with the rice reference, oat grain-only meals induced lower glucose levels at all time points, lower peak values and smaller glucose excursions at 120 min (P < 0.05), but OG + Rs did not have the abovementioned effects. The oat grain-only meals had glycaemic indexes (GIs) ranging from 51 to 58, while those of OG + Rs ranged from 59 to 70. WONP + R had a 21% lower iAUC0-60 and a 40% lower iAUC60-120 value than those of rice (P < 0.05). Oat-rice mixed meals had lower iAUC0-60 values compared with that of the rice control (P < 0.05), except for POHP + R. Excellent consistency between the hydrolysis index and the GI was observed (r = 0.969, P < 0.001) in oat grain-only meals. CONCLUSIONS All oat grain-only meals could be included in the glycaemic management diet, regardless of the oat grain type or cooking treatment. In oat-rice mixed meals, whole grain oats and normal pressure cooking ensured a favourable glycaemic effect.
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53
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Acute effects of non-homogenised and homogenised vegetables added to rice-based meals on postprandial glycaemic responses and in vitro carbohydrate digestion. Br J Nutr 2019; 120:1023-1033. [PMID: 30355395 DOI: 10.1017/s0007114518002489] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The addition of vegetable to carbohydrate-based meals was shown to contribute to glycaemic management. The aim of this study was to investigate the impact of homogenisation on vegetables added to rice meals in terms of acute glycaemic responses (GR). In a randomised crossover trial, sixteen healthy volunteers completed thirteen test sessions, which included two sessions for glucose control, two for rice and nine for different vegetable-rice mixed meals: cooked pak choi and cooked rice (CP+R); cooked cauliflower and cooked rice (CC+R); cooked eggplant and cooked rice (CE+R); and their homogenised counterparts, both raw or cooked. Postprandial GR tests, in vitro carbohydrate digestion and chemical analyses were carried out for each test meal. Compared with pure rice, CE+R, CP+R and CC+R meals achieved significantly lower glycaemic indexes (GI) of 67, 71 and 73, whereas their homogenised counterparts failed to show significant difference with rice. The hydrolysis indexes (HI) of CE+R, CP+R and CC+R were 69·6, 83·8 and 80·6 % of the HI of the rice control. CE had the greatest effect on lowering the GI, the incremental area under the blood glucose curve from 0 to 120 min, the peak glucose value, the maximum amplitude of glucose excursion in 0-120 min (MAGE0 -120), the HI and rapid available starch. Both in vitro and in vivo tests demonstrated that incorporating non-homogenised cooked vegetables into a rice meal could slow the carbohydrate digestion and improve postprandial GR. Texture properties of vegetable may play an important role in underlying glycaemic control mechanisms.
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54
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Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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55
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Khatun A, Waters DLE, Liu L. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. STARCH-STARKE 2019. [DOI: 10.1002/star.201900090] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Amina Khatun
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
- ARC ITTC for Functional Grains, Charles Sturt UniversityWagga WaggaNSW2650Australia
| | - Lei Liu
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
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56
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Ch'ng LZ, Barakatun-Nisak MY, Wan Zukiman WZH, Abas F, Wahab NA. Nutritional strategies in managing postmeal glucose for type 2 diabetes: A narrative review. Diabetes Metab Syndr 2019; 13:2339-2345. [PMID: 31405640 DOI: 10.1016/j.dsx.2019.05.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 05/22/2019] [Indexed: 12/13/2022]
Abstract
Medical Nutrition Therapy (MNT) plays an essential role in overall glycemic management. Less focus is given on managing postmeal hyperglycemia despite the facts that, it is a common feature of Type 2 Diabetes (T2D). The purpose of this narrative review is to provide a comprehensive understanding of the existing literature on the nutritional approaches to improve postmeal hyperglycemia in patients with T2D. We searched multiple databases for the studies examining the nutritional approaches to manage postmeal glucose in patients with T2D. We included studies that involve human trials that were published in English for the past 10 years. Our review of the current literature indicates that the postmeal hyperglycemia can be improved with four nutritional approaches. These approaches include (i) utilizing the appropriate amount and selecting the right type of carbohydrates, (ii) using specific types of dietary protein, (iii) manipulating the meal timing and orders and (iv) others (promoting postmeal physical activity, incorporating diabetes-specific formula and certain functional foods). The potential mechanisms underlying these approaches are discussed and the identified gaps warranted further research. This array of nutritional strategies provide a set of options for healthcare professionals to facilitate patients with T2D in achieving the optimal level of postmeal glucose.
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Affiliation(s)
- Lau Zhi Ch'ng
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra, Malaysia
| | - Mohd Yusof Barakatun-Nisak
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra, Malaysia; Research Centre of Excellent for Nutrition and Noncommunicable Diseases (NNCD), Faculty of Medicine and Health Sciences, Universiti Putra, Malaysia.
| | | | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra, Malaysia
| | - Norasyikin A Wahab
- Department of Medicine, Faculty of Medicine, Universiti Kebangsaan, Malaysia
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57
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Anjana RM, Gayathri R, Lakshmipriya N, Ramya Bai M, Shanmugam S, Unnikrishnan R, Krishnaswamy K, Henry CJK, Sudha V, Mohan V. Effect of a Novel High Fiber Rice Diet on 24-Hour Glycemic Responses in Asian Indians Using Continuous Glucose Monitoring: A Randomized Clinical Trial. Diabetes Technol Ther 2019; 21:177-182. [PMID: 30844309 DOI: 10.1089/dia.2018.0350] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
BACKGROUND We have recently demonstrated a medium glycemic index for novel high fiber white rice (HFWR) variety compared to regular white rice (RWR). However, substituting HFWR for RWR during the whole day's diet may provide extended benefits. The current study aims to assess the 24 h glycemic responses of a HFWR diet compared to a RWR diet. METHODS Continuous glucose monitoring (CGM) was used to assess the glycemic profile in 18 overweight, non-diabetic Asian Indians aged 25 to 50 in a randomized cross-over design. The volunteers were provided with iso-caloric (≈2100 kcal/day) HFWR or RWR based diets for four continuous days and switched diets after appropriate washout. Fasting blood samples for insulin assessments were collected at baseline and at the end of 4 day feeding. The glucose response in terms of incremental area under the curve (IAUC) was recorded. General linear model was used to assess the adjusted mean change of fasting insulin level of HFWR compared to RWR. Age and sex were adjusted as confounders in the model. RESULTS The average 24 h glucose response for HFWR was significantly lower (IAUC 66.3 ± 3.1 mg-5 min/dL) than RWR (IAUC 79.8 ± 5.7 mg-5 min/dL). The adjusted mean change in fasting insulin levels from baseline was also lower for HFWR compared to RWR. HFWR elicited a 34% and 30% lower 24 h glycemic and insulin response respectively, compared to RWR. CONCLUSION Replacing RWR with HFWR may be a healthier alternative for Asian Indians who are at a higher risk of developing type 2 diabetes.
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Affiliation(s)
- Ranjit Mohan Anjana
- 1 Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Rajagopal Gayathri
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Nagarajan Lakshmipriya
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Mookambika Ramya Bai
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Shobana Shanmugam
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Ranjit Unnikrishnan
- 1 Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Kamala Krishnaswamy
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Christiani Jeya Kumar Henry
- 4 Clinical Nutritional Sciences, Singapore Institute for Clinical Sciences, Brenner Centre for Molecular Medicine, Medical Drive, Singapore, Singapore
| | - Vasudevan Sudha
- 2 Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Viswanathan Mohan
- 1 Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
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58
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Kraithong S, Lee S, Rawdkuen S. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci Biotechnol 2019; 28:25-34. [PMID: 30815291 DOI: 10.1007/s10068-018-0452-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (p < 0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (p < 0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (p < 0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (p > 0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
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Affiliation(s)
- Supaluck Kraithong
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
| | - Suyong Lee
- 2Carbohydrate Bioproduct Research Center, Department of Food Science and Technology, Sejong University, Seoul, 143-747 South Korea
| | - Saroat Rawdkuen
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
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59
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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60
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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61
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Nawaz MA, Fukai S, Prakash S, Bhandari B. Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1503301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Malik A. Nawaz
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Shu Fukai
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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62
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Oñate Narciso J, Brennan C. Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201700315] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Joan Oñate Narciso
- Department of Wine, Food, and Molecular BiosciencesLincoln UniversityPO Box 85084Lincoln 7647New Zealand
| | - Charles Brennan
- Department of Wine, Food, and Molecular BiosciencesLincoln UniversityPO Box 85084Lincoln 7647New Zealand
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63
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Chen JF, Guo J, Zhang T, Wan ZL, Yang J, Yang XQ. Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4200-4207. [PMID: 29624058 DOI: 10.1021/acs.jafc.7b05501] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Slowing the digestion of starch is one of the dominant concerns in the food industry. A colloidal structural modification strategy for solving this problem was proposed in this work. Due to thermodynamic incompatibility between two biopolymers, water/water emulsion of waxy corn starch (WCS) droplets dispersed in a continuous aqueous guar gum (GG) was prepared, and zein particles (ZPs), obtained by antisolvent precipitation and pectin modification, were used as stabilizer. As the ratio of zein to pectin in the particles was 1:1, their wetting properties in the two polysaccharides were similar, which made them accumulate at the interface and cover the WCS-rich droplets. The analysis of digestibility curves indicated that a rapid (rate constant k1: 0.145 min-1) and a slow phase ( k2: 0.022 min-1) existed during WCS digestion. However, only one slow phase ( k2: 0.019 min-1) was found in the WCS/GG emulsion, suggesting that this structure was effective in slowing starch digestion.
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Affiliation(s)
- Jia-Feng Chen
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Jian Guo
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Tao Zhang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Zhi-Li Wan
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Juan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Xiao-Quan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
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64
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Parboiled rice metabolism differs in healthy and diabetic individuals with similar improvement in glycemic response. Nutrition 2018; 47:43-49. [DOI: 10.1016/j.nut.2017.09.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 09/17/2017] [Indexed: 12/20/2022]
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65
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Perin D, Murano E. Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200606] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.
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Affiliation(s)
- Danilo Perin
- Protos Research Institute, 34128, Trieste, Italy
| | - Erminio Murano
- Protos Research Institute, 34128, Trieste, Italy
- Nealys srl, Via Flavia 23/1, 34148 Trieste, Italy
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66
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Araki R, Ushio R, Fujie K, Ueyama Y, Suzuki H, Nakata Y, Hashimoto K. Effect of partially-abraded brown rice consumption on body weight and the indicators of glucose and lipid metabolism in pre-diabetic adults: A randomized controlled trial. Clin Nutr ESPEN 2017. [DOI: 10.1016/j.clnesp.2017.01.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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67
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Lu LW, Venn B, Lu J, Monro J, Rush E. Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution. Nutrients 2017; 9:E475. [PMID: 28489031 PMCID: PMC5452205 DOI: 10.3390/nu9050475] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 04/28/2017] [Accepted: 05/05/2017] [Indexed: 01/15/2023] Open
Abstract
Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.
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Affiliation(s)
- Louise Weiwei Lu
- School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
- Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand.
| | - Bernard Venn
- Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand.
| | - Jun Lu
- School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
| | - John Monro
- The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand.
| | - Elaine Rush
- School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
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68
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Kale S, Jha S, Nath P. Effects of variable steaming on chemical composition, starch characteristics, and glycemic index of basmati (Pusa Basmati 1121) rice. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12567] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- S.J. Kale
- Division of Horticultural Crop Processing; ICAR-Central Institute of Postharvest Engineering and Technology; Punjab Abohar 152116 India
| | - S.K. Jha
- Division of Food Science and Post Harvest Technology; ICAR-Indian Agricultural Research Institute; New Delhi 110012 India
| | - Prerna Nath
- Division of Horticultural Crop Processing; ICAR-Central Institute of Postharvest Engineering and Technology; Punjab Abohar 152116 India
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69
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Gabrial SGN, Shakib MCR, Gabrial GN. Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects. Open Access Maced J Med Sci 2016; 4:565-573. [PMID: 28028392 PMCID: PMC5175500 DOI: 10.3889/oamjms.2016.115] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 10/01/2016] [Accepted: 10/02/2016] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM). AIM The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects. SUBJECTS AND METHODS Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal. RESULTS In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8). CONCLUSION The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.
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Affiliation(s)
- Shreef G. N. Gabrial
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
| | - Marie-Christine R. Shakib
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
| | - Gamal N. Gabrial
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
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70
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Beauchamp GK. Why do we like sweet taste: A bitter tale? Physiol Behav 2016; 164:432-437. [PMID: 27174610 PMCID: PMC5003684 DOI: 10.1016/j.physbeh.2016.05.007] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 05/06/2016] [Accepted: 05/07/2016] [Indexed: 10/21/2022]
Abstract
Sweet is widely considered to be one of a small number of basic or primary taste qualities. Liking for sweet tasting substances is innate, although postnatal experiences can shape responses. The power of sweet taste to induce consumption and to motivate behavior is profound, suggesting the importance of this sense for many species. Most investigators presume that the ability to identify sweet molecules through the sense of taste evolved to allow organisms to detect sources of readily available glucose from plants. Perhaps the best evidence supporting this presumption are recent discoveries in comparative biology demonstrating that species in the order Carnivora that do not consume plants also do not perceive sweet taste due to the pseudogenization of a component of the primary sweet taste receptor. However, arguing against this idea is the observation that the sweetness of a plant, or the amount of easily metabolizable sugars contained in the plant, provides little quantitative indication of the plant's energy or broadly conceived food value. Here it is suggested that the perceptual ratio of sweet taste to bitter taste (a signal for toxicity) may be a better gauge of a plant's broadly conceived food value than sweetness alone and that it is this ratio that helps guide selection or rejection of a potential plant food.
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Affiliation(s)
- Gary K Beauchamp
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, United States.
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71
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Matthan NR, Ausman LM, Meng H, Tighiouart H, Lichtenstein AH. Estimating the reliability of glycemic index values and potential sources of methodological and biological variability. Am J Clin Nutr 2016; 104:1004-1013. [PMID: 27604773 PMCID: PMC5039811 DOI: 10.3945/ajcn.116.137208] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/25/2016] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND The utility of glycemic index (GI) values for chronic disease risk management remains controversial. Although absolute GI value determinations for individual foods have been shown to vary significantly in individuals with diabetes, there is a dearth of data on the reliability of GI value determinations and potential sources of variability among healthy adults. OBJECTIVE We examined the intra- and inter-individual variability in glycemic response to a single food challenge and methodologic and biological factors that potentially mediate this response. DESIGN The GI value for white bread was determined by using standardized methodology in 63 volunteers free from chronic disease and recruited to differ by sex, age (18-85 y), and body mass index [BMI (in kg/m2): 20-35]. Volunteers randomly underwent 3 sets of food challenges involving glucose (reference) and white bread (test food), both providing 50 g available carbohydrates. Serum glucose and insulin were monitored for 5 h postingestion, and GI values were calculated by using different area under the curve (AUC) methods. Biochemical variables were measured by using standard assays and body composition by dual-energy X-ray absorptiometry. RESULTS The mean ± SD GI value for white bread was 62 ± 15 when calculated by using the recommended method. Mean intra- and interindividual CVs were 20% and 25%, respectively. Increasing sample size, replication of reference and test foods, and length of blood sampling, as well as AUC calculation method, did not improve the CVs. Among the biological factors assessed, insulin index and glycated hemoglobin values explained 15% and 16% of the variability in mean GI value for white bread, respectively. CONCLUSIONS These data indicate that there is substantial variability in individual responses to GI value determinations, demonstrating that it is unlikely to be a good approach to guiding food choices. Additionally, even in healthy individuals, glycemic status significantly contributes to the variability in GI value estimates. This trial was registered at clinicaltrials.gov as NCT01023646.
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Affiliation(s)
- Nirupa R Matthan
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA; and
| | - Lynne M Ausman
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA; and
| | - Huicui Meng
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA; and
| | - Hocine Tighiouart
- Tufts Clinical and Translational Science Institute, Tufts Medical Center, Boston, MA
| | - Alice H Lichtenstein
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA; and
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72
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Se CH, Chuah KA, Mishra A, Wickneswari R, Karupaiah T. Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients 2016; 8:nu8050308. [PMID: 27213446 PMCID: PMC4882720 DOI: 10.3390/nu8050308] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 05/09/2016] [Accepted: 05/10/2016] [Indexed: 12/17/2022] Open
Abstract
Consumption of white rice predisposes some Asian populations to increased risk of type 2 diabetes. We compared the postprandial glucometabolic responses to three newly-developed crossbred red rice variants (UKMRC9, UKMRC10, UKMRC11) against three selected commercial rice types (Thai red, Basmati white, Jasmine white) using 50-g carbohydrate equivalents provided to 12 normoglycaemic adults in a crossover design. Venous blood was drawn fasted and postprandially for three hours. Glycaemic (GI) and insulin (II) indices, incremental areas-under-the-curves for glucose and insulin (IAUCins), indices of insulin sensitivity and secretion, lactate and peptide hormones (motilin, neuropeptide-Y, orexin-A) were analyzed. The lowest to highest trends for GI and II were similar i.e., UKMRC9 < Basmati < Thai red < UKMRC10 < UKMRC11 < Jasmine. Postprandial insulinaemia and IAUCins of only UKMRC9 were significantly the lowest compared to Jasmine. Crude protein and fiber content correlated negatively with the GI values of the test rice. Although peptide hormones were not associated with GI and II characteristics of test rice, early and late phases of prandial neuropeptide-Y changes were negatively correlated with postprandial insulinaemia. This study indicated that only UKMRC9 among the new rice crossbreeds could serve as an alternative cereal option to improve diet quality of Asians with its lowest glycaemic and insulinaemic burden.
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Affiliation(s)
- Chee-Hee Se
- School of Healthcare Sciences, Faculty of Health Sciences, National University of Malaysia (UKM), Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
| | - Khun-Aik Chuah
- School of Healthcare Sciences, Faculty of Health Sciences, National University of Malaysia (UKM), Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
| | - Ankitta Mishra
- School of Environmental and Natural Resource Sciences, Faculty of Science and Technology, National University of Malaysia (UKM), Bangi, Selangor 43600, Malaysia.
| | - Ratnam Wickneswari
- School of Environmental and Natural Resource Sciences, Faculty of Science and Technology, National University of Malaysia (UKM), Bangi, Selangor 43600, Malaysia.
| | - Tilakavati Karupaiah
- School of Healthcare Sciences, Faculty of Health Sciences, National University of Malaysia (UKM), Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
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73
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Stamataki NS, Yanni AE, Karathanos VT. Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence. Food Funct 2016; 7:2926-36. [DOI: 10.1039/c6fo00440g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Enrichment of bread with non-cereal ingredients could favourably influence postprandial glucose response to bread.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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