Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
Апстракт
Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.
Кључне речи:
procyanidins / glutinous and non-glutinous rice / amylose / amylopectin / Adzuki beanИзвор:
International Journal of Food Sciences and Nutrition, 2020, 71, 6, 715-725Издавач:
- Taylor & Francis Ltd, Abingdon
Финансирање / пројекти:
- Ministry of Education, Science, and Culture in JapanMinistry of Education, Culture, Sports, Science and Technology, Japan (MEXT) [16K00836]
- Kieikai Research FoundationKieikai Research Foundation
- KOROLID Grant [CZ.02.1.01/0.0/0.0/15_003/0000336]
DOI: 10.1080/09637486.2020.1719389
ISSN: 0963-7486
PubMed: 31986936
WoS: 000511316800001
Scopus: 2-s2.0-85089995541
Институција/група
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Morina, Filis AU - Hirota, Sachiko AU - Takahama, Umeo PY - 2020 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1299 AB - Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine. PB - Taylor & Francis Ltd, Abingdon T2 - International Journal of Food Sciences and Nutrition T1 - Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean EP - 725 IS - 6 SP - 715 VL - 71 DO - 10.1080/09637486.2020.1719389 ER -
@article{ author = "Morina, Filis and Hirota, Sachiko and Takahama, Umeo", year = "2020", abstract = "Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "International Journal of Food Sciences and Nutrition", title = "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean", pages = "725-715", number = "6", volume = "71", doi = "10.1080/09637486.2020.1719389" }
Morina, F., Hirota, S.,& Takahama, U.. (2020). Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition Taylor & Francis Ltd, Abingdon., 71(6), 715-725. https://doi.org/10.1080/09637486.2020.1719389
Morina F, Hirota S, Takahama U. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition. 2020;71(6):715-725. doi:10.1080/09637486.2020.1719389 .
Morina, Filis, Hirota, Sachiko, Takahama, Umeo, "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean" in International Journal of Food Sciences and Nutrition, 71, no. 6 (2020):715-725, https://doi.org/10.1080/09637486.2020.1719389 . .