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Kawada N, Kobayashi H, Mikami A, Susaki K, Matsuoka R, Utsunomiya K. Assessing the Postprandial Glycemic Response to Japonica Rice (Oryza sativa L. cv. Koshihikari) with a Small Amount of Lysolecithin and Canola Oil in Japanese Adult Men: a Double-blind, Placebo-controlled, Crossover Study. J Oleo Sci 2024; 73:751-760. [PMID: 38692897 DOI: 10.5650/jos.ess23260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2024] Open
Abstract
A double-blind, placebo-controlled, crossover trial was performed to analyze the effects of a small amount of lysolecithin and canola oil on blood glucose levels after consuming japonica rice. Overall, 17 Japanese adult men were assigned to consume 150 g of normally cooked japonica rice (placebo group) and 150 g of japonica rice cooked with 18 mg of lysolecithin and 1.8 g of canola oil (treatment group); these lipids were added as emulsified formulation (EMF) for stability and uniformity. Subsequently, blood samples were collected before and 30, 45, 60, 90, and 120 min after consuming test foods. There was no significant difference in blood glucose, insulin, and triglyceride levels between the groups. However, a stratified analysis of 11 subjects with body mass index (BMI) ≥ 22 revealed that blood glucose levels were significantly lower after 30 min in the treatment group than in the placebo group (p = 0.041). Through in vitro digestibility test, the rice sample of the treatment group was observed to release significantly less glucose within 20 min than that in the placebo group rice. These results suggest that the combination of a small amount of lysolecithin and canola oil modulated the increase in postprandial blood glucose levels induced by the intake of cooked japonica rice in adult men with BMI ≥ 22. This clinical trial was registered with the University Hospital Medical Information Network (UMIN) Center, (UMIN000045744; registered on 15/10/2021).
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Moraes RSD, Coradi PC, Nunes MT, Leal MM, Müller EI, Teodoro PE, Flores EMM. Thick layer drying and storage of rice grain cultivars in silo-dryer-aerator: Quality evaluation at low drying temperature. Heliyon 2023; 9:e17962. [PMID: 37483753 PMCID: PMC10359870 DOI: 10.1016/j.heliyon.2023.e17962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/25/2023] Open
Abstract
Drying rice in a single layer in a silo-dryer-aerator allows uniform drying. The objective of this study was to evaluate the physical, physicochemical, and morphological quality of rice grain cultivars (IRGA 424, BRS Pampeira, and Guri INTA) in the lower (initial time) and upper (final time) layers in a silo-dryer-aerator, employing single-layer loading at low temperatures, using the methods of near-infrared spectroscopy, X-ray diffraction analysis, scanning electron microscopy, and multivariate statistical analysis. Drying rice in silo-dryer-aerator attenuated the moisture diffusivity in the grains, minimizing its effects on the physical, physicochemical, and morphological properties of the grains. However, the physicochemical constituents and morphology of starch were preserved by the low drying temperatures, mainly in the lower layers throughout the 2-month drying. The rice grains of the Guri INTA and BRS Pampeira cultivars were the most resistant to drying and showed greater uniformity on the final quality.
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Affiliation(s)
- Rosana Santos de Moraes
- Department of Agricultural Engineering, Rural Science Center, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, RS 96503-205, Brazil
| | - Paulo Carteri Coradi
- Department of Agricultural Engineering, Rural Science Center, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, RS 96503-205, Brazil
| | - Marcela Trojahn Nunes
- Department of Agricultural Engineering, Rural Science Center, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, RS 96503-205, Brazil
| | - Marisa Menezes Leal
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, RS 96503-205, Brazil
| | - Edson Irineu Müller
- Department of Chemical Engineering, Universidade Federal de Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Paulo Eduardo Teodoro
- Department of Agronomy, Campus de Chapadão do Sul, Federal University of Mato Grosso do Sul, Chapadão do Sul, MS 79560-000, Brazil
| | - Erico Marlon Moraes Flores
- Department of Chemical Engineering, Universidade Federal de Santa Maria, Santa Maria, RS 97105-900, Brazil
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
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Sivakamasundari SK, Priyanga S, Moses JA, Anandharamakrishnan C. Impact of processing techniques on the glycemic index of rice. Crit Rev Food Sci Nutr 2021; 62:3323-3344. [PMID: 33499662 DOI: 10.1080/10408398.2020.1865259] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Rice is an important starchy staple food and generally, rice varieties are known to have a higher glycemic index (GI). Over the years, the significance of GI on human health is being better understood and is known to be associated with several lifestyle disorders. Apart from the intrinsic characteristics of rice, different food processing techniques are known to have implications on the GI of rice. This work details the effect of domestic and industrial-level processing techniques on the GI of rice by providing an understanding of the resulting physicochemical changes. An attempt has been made to relate the process-dependent digestion behavior, which in turn reflects on the GI. The role of food constituents is elaborated and the various in vitro and in vivo approaches that have been used to determine the GI of foods are summarized. Considering the broader perspective, the effect of cooking methods and additives is explained. Given the significance of the cereal grain, this work concludes with the challenges and key thrust areas for future research.
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Affiliation(s)
- S K Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - S Priyanga
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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Starch digestibility of various Japanese commercial noodles made from different starch sources. Food Chem 2019; 283:390-396. [DOI: 10.1016/j.foodchem.2019.01.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 12/16/2018] [Accepted: 01/04/2019] [Indexed: 11/20/2022]
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Ficco DBM, Prandi B, Amaretti A, Anfelli I, Leonardi A, Raimondi S, Pecchioni N, De Vita P, Faccini A, Sforza S, Rossi M. Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes. Food Res Int 2018; 120:568-576. [PMID: 31000273 DOI: 10.1016/j.foodres.2018.11.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 10/30/2018] [Accepted: 11/03/2018] [Indexed: 01/20/2023]
Abstract
Old wheat genotypes are perceived by consumers as healthier than modern ones. The release of gluten peptides with in vitro digestion and the content of potentially prebiotic carbohydrates (i.e. resistant fraction of starch and cell-wall associated dietary fiber) were evaluated in tetraploid wheats, namely 9 old and 3 modern Triticum turgidum ssp. genotypes. Simulated digestion of wholemeal flours yielded 152 major peptides, 59 of which were attributed a sequence. Principal component analysis revealed that peptide profiles were variable in old genotypes, unlike in modern ones. Digestion of old genotypes generally yielded peptides in greater concentration. In particular, 5 peptides of γ-gliadin, known to trigger the adaptive immune reaction, and two peptides of α-gliadin, known to be toxic to celiac patients, were particularly abundant in some old varieties. Resistant starch (RS) was negligible in modern genotypes (<0.6%), but it was remarkably abundant in some old varieties, reaching the highest value in Dauno III (8.5%, P < 0.05). Dauno III also presented the highest amount of soluble fiber (4.2%, P < 0.05). Pasta was made with an old and a modern genotype (Dauno III and PR22D89, respectively) with opposite RS content. Pasta making and cooking affected starch digestibility, overtaking differences between genotypes and yielding the same amount of RS for both the varieties (approx. 1.7%). The data herein presented suggest that the wholemeal flours of old tetraploid wheat genotypes could not boast particular claims associated to a lower exposure to gluten peptides and, if cooked, to a prebiotic potential.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Italy; Department of Human Sciences and Quality of Life Promotion, Telematic University San Raffaele Roma, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy
| | - Igor Anfelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Alan Leonardi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Nicola Pecchioni
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy; Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy
| | - Pasquale De Vita
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy
| | - Andrea Faccini
- Interdepartmental Center for Measurements, University of Parma, Italy
| | | | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy..
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