In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China
The consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n = 34) with low amylose content (14–20%) and a group of control rice sample...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000761 |
| _version_ | 1818204808072396800 |
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| author | Min Huang Liqin Hu Jiana Chen Fangbo Cao |
| author_facet | Min Huang Liqin Hu Jiana Chen Fangbo Cao |
| author_sort | Min Huang |
| collection | DOAJ |
| description | The consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n = 34) with low amylose content (14–20%) and a group of control rice samples (CK, n = 16) with high amylose content (24–30%). In particular, the CR group had an active digestion duration that was ∼ 90% shorter and a rate of glucose production within the active digestion duration that was nearly 50% higher compared to the CK group. The findings of this study indicate that the development of low amylose rice in China can result in an acceleration in the rate of digestion of starch into glucose of cooked rice, highlighting the need for in vivo assessment of the potential risk of diabetes associated with the consumption of low amylose rice. |
| first_indexed | 2024-12-12T03:47:07Z |
| format | Article |
| id | doaj.art-90148f7c853a44a19936c433abe2ad29 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-12T03:47:07Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-90148f7c853a44a19936c433abe2ad292022-12-22T00:39:29ZengElsevierFood Chemistry: X2590-15752022-06-0114100278In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in ChinaMin Huang0Liqin Hu1Jiana Chen2Fangbo Cao3Corresponding author.; Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha 410128, ChinaRice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha 410128, ChinaRice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha 410128, ChinaRice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha 410128, ChinaThe consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n = 34) with low amylose content (14–20%) and a group of control rice samples (CK, n = 16) with high amylose content (24–30%). In particular, the CR group had an active digestion duration that was ∼ 90% shorter and a rate of glucose production within the active digestion duration that was nearly 50% higher compared to the CK group. The findings of this study indicate that the development of low amylose rice in China can result in an acceleration in the rate of digestion of starch into glucose of cooked rice, highlighting the need for in vivo assessment of the potential risk of diabetes associated with the consumption of low amylose rice.http://www.sciencedirect.com/science/article/pii/S2590157522000761Amylose contentDiabetesHealthy ChinaRiceStarch digestion |
| spellingShingle | Min Huang Liqin Hu Jiana Chen Fangbo Cao In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China Food Chemistry: X Amylose content Diabetes Healthy China Rice Starch digestion |
| title | In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China |
| title_full | In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China |
| title_fullStr | In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China |
| title_full_unstemmed | In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China |
| title_short | In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China |
| title_sort | in vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in china |
| topic | Amylose content Diabetes Healthy China Rice Starch digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522000761 |
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