Influence of the addition of different ingredients on the bioaccessibility of glucose released from rice during dynamic in vitro gastrointestinal digestion (original) (raw)
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Journal of Food Science and Technology, 2019
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.
Physical Changes in White and Brown Rice during Simulated Gastric Digestion
Journal of Food Science, 2011
Previous studies have shown that brown rice generates lower glycemic responses than white rice, a trait that may be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. The objective of this study was to investigate influence of rice digestion on the physical properties of the gastric digesta that may further impact intestinal absorption. A dynamic stomach model, human gastric simulator, was used to simulate the gastric digestion of white and brown rice. The pH, solids content, and rheological properties of the gastric digesta, as well as the size distribution of particles were studied. Static soaking was conducted to reveal the changes in moisture absorption and texture in rice kernels during simulated gastric digestion, as affected by shaking and the acid in gastric juice. Magnetic resonance imaging (MRI) was used to image the diffusion of gastric juice into the rice kernels. The results indicate that the bran layer on brown rice had a profound effect in digestion, as it inhibited the absorption of moisture and acid leading to decreased texture degradation, thus delaying the rice disintegration as well as dissolution and slowing emptying of solids. MRI is effective in exhibiting the diffusion of gastric juice as affected by gastric acid and the influence of bran. This study provided quantitative evidence regarding the manner in which structural differences between white and brown rice affect their gastric digestion.
The Effect of Rice Variety and Parboiling on in vivo Glycemic Response
Tropical Agricultural Research, 2011
Improved and traditional rice varieties grown in Sri Lanka namely, Bg 300, Bg 352, Bg 358, Bg 406, LD 356, Rathkaral, Wedaheenati and Heendikwel were studied for their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and available carbohydrate content was calculated using the difference method. The in vivo glycemic response of selected improved and traditional rice varieties was assessed by determining the glycemic index (GI) using ten healthy subjects. Further, the effect of parboiling of rice on glycemic response was also assessed. The crude protein content was higher in parboiled rice as compared to nonparboiled rice. According to the amylose content, rice varieties studied were classified as intermediate and high amylose rice. The amylose content of Bg 406 was the lowest (20.18% ±0.17) while Rathkaral showed the highest (29%±0.07). The Glycemic index of rice varieties studied ranged from 57±1 to 73± 2. The Wedaheenati variety exhibited the lowest GI while Bg 406 exhibited the highest GI value. Unparboiled Bg 406, LD 356 and parboiled Bg 406 were classified as high GI foods while the rest of the rice varieties studied were categorized as intermediate GI foods.
In vitro digestibility and physicochemical properties of milled rice
Food Chemistry, 2015
Rice is a staple diet as well as a major ingredient in many processed foods. The physicochemical and supra-molecular structure of eight rice varieties with amylose content from 9% to 19% were studied to elucidate the factors responsible for variation in enzymatic digestibility of raw and cooked rice. Parboiled rice had a digestion rate coefficient almost 4.5 times higher than the least digestible Low GI rice. The rate coefficient was found to be independent of helical structure and long range molecular order, possibly attributed to the effect of rice flour architecture. Strong swelling and pasting behaviour and lower gelatinisation temperature were linked with apparently higher in vitro digestibility but the relationship was statistically insignificant. It is concluded that the enzymatic susceptibility of rice flours are independent of supra-molecular structure and are most likely controlled by external factors not limited to particle size, presence of intact cell wall and other non-starch polymers.
The Effect of Rice Variety and Parboiling on in vivo Glycemic Response
2010
Heendikwel were studied for their in vivo glycemic response. Proximate compositions and amylose content of rice were determined according to standard methods and available carbohydrate content was calculated using the difference method. The in vivo glycemic response of selected improved and traditional rice varieties was assessed by determining the glycemic index (GI) using ten healthy subjects. Further, the effect of parboiling of rice on glycemic response was also assessed. The crude protein content was higher in parboiled rice as compared to nonparboiled rice. According to the amylose content, rice varieties studied were classified as intermediate and high amylose rice. The amylose content of Bg 406 was the lowest (20.18% ±0.17) while Rathkaral showed the highest (29%±0.07). The Glycemic index of rice varieties studied ranged from 57±1 to 73± 2. The Wedaheenati variety exhibited the lowest GI while Bg 406 exhibited the highest GI value. Unparboiled Bg 406, LD 356 and parboiled Bg 406 were classified as high GI foods while the rest of the rice varieties studied were categorized as intermediate GI foods. Parboiled rice brought about a reduction in glycemic response in healthy subjects. The maximum reduction of 10% in glycemic index upon parboiling was observed with Bg 352. The traditional rice produced significantly lower (p<0.05) postprandial glycemic effect than did the improved rice. By their low post-prandial glycemic response they could be potentially useful in low GI diets.
Estimation of In Vitro Starch Digestibility (IVSD) in the Fermented Rice and Ragi Based Products
International Journal of Pure & Applied Bioscience, 2017
India leads the world with largest number of diabetic subjects earning the dubious distinction of being termed the "diabetes capital of the world. In India, Hyderabad from the southern region is the diabetic capital of India. Dietary management of diabetes involves the reduction of postprandial hyperglycaemia and good glycemic control. Rice and ragi dosa may possibly be considered an alternative to other fast digesting cereal sources; However, there are very little information on the in vitro starch digestibility of ragi dosa, rice dosa and similar cereal-pulse breakfast preparation. The study was undertaken to measure in vitro starch digestibility of the two products rice dosa and ragi dosa. The in vitro starch digestibility was measured in maltose released per 100 mg of sample. Fermentation increased the starch digestibility of rice and ragi dosa. The two sample t test implied a significant difference (p=0.001 **) between the IVSD of Rice dosa and Ragi dosa. The in vitro starch digestibility for ragi dosa (14.55) was found more than that of rice dosa. The reason attributed concord with a study where ragi has reportedly high amount of rapidly digestible starch and less slow digestible starch compared to rice. In addition, smaller grain size of ragi provided greater surface area to be acted upon by enzymes thus results in easy digestion and absorption. So, the consumption of fermented rice and ragi products consistently over a period of time can increase the post prandial blood glucose levels and their inclusion in the baskets of diabetics calls for more concrete research.
2017
In vitro digestibility was used to analyze the glucose content versus the definite digestion time by simulating the starch metabolic pathway in human. Three types of starch were classified as its in vitro digestion rate: rapidly digestible starch, RDS, slowly digestible starch, SDS, and resistant starch, RS. Starch with higher RS content has more dietary fiber, hypoglycaemic effect and reduces cholesterol. High RS and SDS in starch contribute low glycemic index (GI). Enzymatic modification is one of the methods for increasing RS and lowering GI in starch. In this work, four rice flours of one glutinous rice (RD6) and three non glutinous rice flours (Jasmine 105, Pathumthani and Suphanburi rices) were studied with two combinations of enzymatic modification (pullulanase and isoamylase from Psedomonas sp. (PII), pullulanase and isoamylase from Thermus filiformis (PI2). The In vitro digestibility result showed that both enzymatic combinations increased the RS, which caused GI of the mod...
Foods
This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing rice cooker. Rice cooked this way exhibited 19% reduced total carbohydrate (34.0 ± 0.3 vs. 27.6 ± 0.9 g/100 g rice) and 20% reduced total calorie (149.0 ± 1.0 vs. 120.8 ± 3.7 kcal/100 g rice) contents. We measured the blood glucose response (at 0, 15, 30, 45, 60, 90, and 120 min) in 13 healthy participants after consuming 6 different rice types: regular white rice (regular WR, 50 g of available carbohydrate (AC)), low-carb WR with equivalent weight as regular WR (low-carb WR (EW)), low-carb WR with equivalent carb as regular WR (low-carb WR (EC), regular mixed-grain rice (regular MR), low-carb MR (EW) as regular MR, and low-carb MR (EC) as regular MR. All rice samples were prepared in an electric carb-reducing rice cooker. Postprandial blood glucose, sensory, and appetite were assessed after each test meal. The incremental area under the curve of 15 and 30 min aft...
Nutrition Research, 1986
The glycemic responses of rice processed in different ways and cooked for different lengths of time have been studied in diabetic subjects. The mean glycemlc index (GI) of regular long grain white rice (83+5) in 5 IDDM and 13 NIDDM patients was significantly below that of white bread (I00, p<0.01), and slgniflcantly greater than that of long grain white parboiled rice (67+5, p<0.Ol). In additional tests on the 13 NIDDM patients, instant rice had a lower GI (65+5, p<0.01) than regular rice. Undercooklng rice reduced the glycemic response of regular (GI of 58+4, p<0.01) but not parboiled rice (GI of 54+4, NS). GI values for the 7 NIDDM subjects with fasting blood glucose (FBG) levels below 8.3 mmol/l were not significantly different from those for the 6 NIDDM subjects with FBG above 8.3 mmoi/l (r=0.911, n=8, p<0.01). It is concluded that differences in the glycemic response to rice reported in the literature are largely explained by the differences in GI for regular and parboiled rices. The glycemlc responses to rice were similar in all groups of diabetic subjects studied.