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Bio-Functionality of Super-Hard Rice with Long-Chain Amylopectin-Multiple Prevention Against Diabetes and Dementia

Review Article

Article Title: Bio-Functionality of Super-Hard Rice with Long-Chain Amylopectin-Multiple Prevention Against Diabetes and Dementia

Author: Ken’ichi Ohtsubo* and Sumiko Nakamura

Published Date: July 10, 2019

DOI: 10.26717/BJSTR.2019.19.003316

Abstract:

Diabetes and dementia are life-style related diseases, and patients have been increased all over the world. We tried to prevent diabetes using the high-amylose rice cultivars. It was shown that the postprandial BGL of high-amylose rice was lower than that of low-amylose rice. “Super hard rice”, of which starch contains long-chain amylopectin, was developed in Kyushu University, Japan, and we clarified its characteristics by the cooperative research. It was very hard after cooking, and rich in resistant starch. “Super hard rice” lowered postprandial BGL not only as cooked rice grains but also as rice noodle and rice bread. We prepared super-hard rice bread blended with 5% of black rice bran (SRBBB), which contained much amylose and showed inhibitory activity against β-secretase after heating. Aged mice, which were fed SRBBB diet for 4 weeks, showed lower amyloid β40 in the blood than the control. We investigated the effects of the blend of ordinary brown rice and black rice cooked after a high-pressure treatment (HPTKO). A randomized, single-blind, crossover-designed study was conducted using 15 subjects, and BGLs at 90 and 120 min after ingesting the cooked HPTKO were significantly lower than that for cooked ordinary polished rice. Furthermore, postprandial blood amyloid β40 did not increased markedly compared with the control.