Influence of rice with different amylose contents on postprandial glycemic response

Yamasaki, Masayuki; Watanabe, Mamiko; Yoneyama, Toshimi; Nogi, Akiko; Wang, Li; Shiwaku, Kuninori

doi:10.2185/jrm.2.51

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…On the other hand, cassava starch has 15%-18% amylose content, which is much lower than that of sago flour Tongdang et al, 2008). In addition, Yamasaki et al (2007) conducted an animal study using different amylose-containing diets (medium and high). The glycemic response of the experimental animals fed a high-amylose diet was lower than that of the animals fed an intermediate-amylose diet.…”

Section: Gi Determinationmentioning

confidence: 99%

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

2024

HKJSS

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Foods with a low glycemic index (GI) help control blood glucose levels and are associated with a lower risk of adverse health effects. Sago flour is rich in polyphenols and resistant starch, which correlates with a low GI diet. The study developed Thai layer cakes and butter cakes by replacing high-GI flour with sago flour in proportions of 40% to 60%. This is experimental research. The main variable is replacing high-GI flour with sago flour. GI is measured by the in vitro method for rapidly available glucose (RAG). The proximate composition of Thai layer cakes had higher fat and ash content and significantly lower carbohydrate content than the standard cake (p ≤ 0.05). Butter cakes had lower protein content (p ≤ 0.05) and higher carbohydrate content (p ≤ 0.05), and sago flour lowered the GI value in cakes from high to low compared with the standard formula. The total polyphenol content and antioxidant activity were higher when replaced by 50% sago flour compared with the standard formula, but without significant difference (p > 0.05). Sensory evaluation was most acceptable when replaced with 50% sago flour. Sago flour has significant antioxidant activity, and its use in cake formulations may increase antioxidant activity, particularly in butter cakes. The results suggest that the ORAC method may not be suitable for detecting the antioxidant activity of Thai layer cakes. Using sago flour as an alternative ingredient may benefit individuals with diabetes or health-conscious individuals. Replacing 50% of cassava starch with sago flour in Thai layer cakes and 50% of wheat flour with sago flour in butter cakes reduced the GI from medium to low and high to medium. The levels of polyphenols and antioxidant activity remained unchanged after substitution.

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Section: Gi Determinationmentioning

confidence: 99%

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

2024

HKJSS

View full text Add to dashboard Cite

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“…There is no doubt that the quality and quantity of carbohydrates considerably affect their rate of absorption (Asp 1996). More specifically, the quality of the carbohydrate has a major influence on postprandial glycemic and insulinemic responses (Jenkins and others 1981; Yamazaki and others 2007). Reducing postprandial glycemic and insulinemic peaks is an essential objective in the prevention of obesity and type 2 diabetes (Holt and others 1992).…”

Section: Introductionmentioning

confidence: 99%

High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy Mice

Kato¹,

Tachibe²,

Sugano³

et al. 2009

Journal of Food Science

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The hypoglycemic and antidiabetic effect of hydroxypropyl tapioca starch (HPTS) with a varying degree of substitution (DS: 0.058, 0.091, and 0.180) was investigated in rats and KKAy mice, an animal model of type 2 diabetes. The positive incremental area under the curve (IAUC) for glucose significantly decreased as the DS of HPTS increased. The IAUC after intragastric intubation of the highest HPTS (HPTS-III, DS = 0.180) was 55% of the IAUC of tapioca starch (TS). After 28 d, fasting blood glucose and insulin concentrations were significantly lower in rats fed HPTS-III (50 g/kg diet) than in those fed TS (P < 0.05). In KKAy mice fed HPTS-III (50 or 100 g/kg diet) for 33 d, as compared with TS, there was a delay in the detection of glucose in urine and also a decreased incidence of finding glucose in urine on days 7, 21, and 28; in addition, the AUCs for glucose in the oral glucose tolerance test on days 14 and 28 were significantly lower (P < 0.05 and P < 0.05, respectively). The plasma adiponectin concentration and the quantitative insulin sensitivity check index (QUICKI) were significantly higher in mice fed HPTS-III than in those fed TS (P < 0.01), whereas the homeostasis model assessment of insulin resistance (HOMA-IR) was lower (P < 0.01). Energy intake was significantly lower in mice fed HPTS-III than in those fed TS. These findings show that HPTS with a high DS resists digestion by alpha-amylase and improves insulin resistance in KKAy mice by decreasing energy intake. However, the potential mechanism by which HPTS-III decreases energy intake is unclear at present.

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“…(5,6) High-amylose rice has been linked to a lower increase in postprandial glucose levels than has white rice. (7) Amylose has a linear structure that is not easily cleaved by α-amylase and decomposed; thus, it is classified as resistant starch type 2. (8) Owing to its molecular structure, amylose does not lead to major increases in blood glucose levels.…”

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confidence: 99%

Effect of high-amylose rice “Hoshinishiki” on ‍postprandial glucose levels measured by ‍continuous glucose monitoring in patients with ‍diabetes

Li,

Maruyama,

Minakuchi

et al. 2024

J. Clin. Biochem. Nutr.

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We examined the effect of consuming Hoshinishiki, a type of high-amylose rice, on postprandial glucose as measured by continuous glucose monitoring in diabetes patients. A single-blinded clinical trial involving 11 hospitalized patients diagnosed with type 1 or type 2 diabetes was performed. The patients consumed high-amylose rice for 2 days (days 2 and 4 of the study) and control rice for 2 days (days 1 and 3 of the study). Linear mixed models were used to test the effects on the 24-h mean glucose levels, time in range (TIR), incremental area under the curve of glucose levels at 2 h after meals, the average glucose levels at 1, 2, and 3 h after meals, and the maximum glucose levels within 3 h. The results showed that the consumption of high-amylose rice led to significantly lower 24-h mean glucose levels, levels at 2 and 3 h after a meal, and postprandial glucose peak levels within 3 h, as well as significantly higher TIR. A similar trend was observed when the analysis was restricted to patients with type 2 diabetes. These results suggest that high-amylose rice may be a more beneficial staple food for glycemic control than regular rice.

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Influence of rice with different amylose contents on postprandial glycemic response

Cited by 3 publications

References 18 publications

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour

High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy Mice

Effect of high-amylose rice “Hoshinishiki” on ‍postprandial glucose levels measured by ‍continuous glucose monitoring in patients with ‍diabetes

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