mpact of consumption of brown rice on glycaemic and lipid profile in type 2 diabetics

Background:Along with pharmacotherapy and exercise, nutrition is also instrumental in comprehensive management of diabetes mellitus (DM). The study aimed to determine the effects of brown rice substitution on glycaemicand lipid profile in patients of type 2 DM.Methods: A hospital-based, non-blinded, randomized interventional study was conducted for 3-months period on DM patients in which brown rice substitution was assigned to the study group and the control group consumed regular white rice. Compliance for diet and medication was assured with telephonic interviews. Their glycaemicand lipid profile were analysed before the start of intervention and after 3-months and results were compared. Results: FBG, PPBG and HbA1c were significantly reduced in both study (n=95) and control (n=98) groups after the interventional period, with greater reduction in the study group. In the study group, there was significant decrease in levels of triglycerides, total and LDL cholesterol and increase in levels of HDL cholesterol after the intervention as compared to that of the control group.Conclusions:Substitution of brown rice with white rice for period of 3 months was associated with better glycaemic control and lipid profile. It has potential as a feasible and sustainable dietary intervention for DM with significant health benefits.

Effects of soaking duration and incubation conditions on GABA biosynthesis in MangBuk brown rice of Vietnam

@#Introduction: Many people are currently interested in improving and maintaining their health status by changing their dietary habits, like eating more natural foods; thus sprout products are becoming increasingly popular. In this context, sprouted brown rice grains are an excellent example of functional food, because besides their nutritive value, they also lower the risk of various diseases and/or exert healthpromoting effects. In this paper, we focused on the bioactive compound γ-aminobutyric acid (GABA) in germinated brown rice. GABA is known as an important amino acid that can help reduce hypertension and inhibit cancer cells development. Methods: We investigated the hydration characteristics of brown rice by drying them in a moisture analyser at 130°C until reaching a constant weight. The effects of soaking (duration and pH of soaking solution), as well as incubation conditions (temperature and time) on GABA biosynthesis in MangBuk brown rice of Vietnam were measured. Quantification of GABA was measured using a spectrophotometer. Results: GABA content in MangBuk type 1 brown rice was higher than in type 2. GABA content reached its highest value at 691.88 µg/g for type 1 rice and 596.48 µg/g for type 2 rice when MangBuk brown rice was soaked in a pH 7 water at 30°C for 12 hours, and then incubated at 35°C for 30 hours in aerobic condition. Conclusion: Germination conditions modified the content of biologically active compounds in MangBuk soft and hard rice varieties. GABA was synthesised during germination based on three factors, namely time of incubation, temperature of incubation, and pH of solution.

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

@#Introduction: Rice noodles are widely consumed as a staple food in Asia. The main ingredient of rice noodle is polished white rice flour which lacks in nutritional components. Substitution of white rice flour with brown rice flour often results in noodles with better nutrient content but less favourable for cooking, textural and sensory characteristics. Thus, this study aimed to develop and characterise brown rice noodles substituted with mung bean powder at the level of 5% (g/100 g) and compared with other formulations. Methods: Four formulations of rice noodles were prepared using: a. 100% white rice flour; b. 100% brown rice flour; c. white rice flour with 5% mung bean powder; and d. brown rice flour with 5% mung bean powder. The rice noodles were produced by conventional extrusion method and evaluated for their proximate composition, cooking qualities and sensorial properties. Results: The results of proximate analysis indicated that protein (8.70g/100 g), dietary fibre (3.10g/100 g), ash (1.50g/100 g) and fat (2.40g/100 g) contents were significantly (p<0.05) higher in mung bean powder substituted brown rice noodles than that of white rice noodles (control). The blending of mung bean powder with brown rice flour had significantly reduced noodle cooking time and cooking loss. The sensory evaluation revealed that mung bean powder substituted brown rice noodles had similar consumer preference to control sample. Conclusion: The blending of mung bean powder with brown rice flour had substantially improved the nutritional value and cooking qualities of the brown rice noodles while maintaining consumer acceptability.

Quality Evaluation of Brown Rice Sulgidduk Containing Acorn Powder

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

Evaluación del contenido de amilosa en arroz mediante espectroscopia de infrarrojo cercano-NIRS / Evaluation of rice amylose content by near infrared Spectroscopy

La espectroscopia de infrarrojo cercano NIRS (por sus siglas en inglés) se emplea para el control de calidad de los alimentos. La determinación de amilosa en el arroz es un carácter heredable que correlaciona con la calidad del grano, importante en los programas de fitomejormaiento de arroz. El presente trabajo, establece la viabilidad de evaluar el contenido de amilosa en el arroz con la técnica NIRS. Inicialmente, se determinó entre arroz paddy o integral, cuál es el más apropiado para evaluar amilosa empleando NIRS. Se tomaron espectros a las 540 materiales de arroz procedentes del germoplasma del Fondo Latinoamericano para Arroz de Riego FLAR, y posteriormente se hizo análisis de componentes principales y análisis de regresión múltiple en cada tipo de arroz. El arroz integral fue el que obtuvo mejores resultados estadísticos. En el desarrollo de la calibración se empleó como referencia otra calibración en NIRS basada en harina de arroz con un R2=0.9 de calibración y R2= 0.78 de validación, y se empleó Winisi para desarrollar la quimiometría. Se utilizó mínimos cuadrados parciales MPLS y una matemática de 2,1,1,2; longitud de onda de1100-2492,2, lo que arrojó un R2≥0.68 de validación externa,aceptable para caracterizar las generaciones tempranas, con aproximadamente el 83% de aciertos. Los programas de fitomejoramiento del FLAR evalúan 15.000 materiales en el año en las generaciones tempranas, lo que significa US$ 3.600 dólares y 45 días menos que evaluar con la calibración de harina de arroz, siendo la que actualmente se emplea en el FLAR(AU)

The determination of amilosa in the rice is an inheritable character that it correlates with the quality of the grain, importantly breeder rice. The present work, it establishes the viability of evaluating the content of amilosa in the rice with the technology NIRS. Initially, paddy or integral decided between rice, which is most adapted to evaluate amilosa using NIRS. Spectra took to 540 materials of rice of the germplasms banks of the Latin American Found for Irrigated Rice. FLAR, and later there was done analysis of principal components and analysis of multiple regression in every type of rice. The brown rice was the one that most better statistical results. In the development of the calibration another calibration used as reference in NIRS based on flour of rice with a R2 = 0.9 of calibration and R2 = 0.78 of validation, and Winisi was used to develop the chemometrie. There was in use square minimums partial MPLS and a mathematics of 2,1,1,2; wavelength de1100-2492,2, which a R2 = 0.68 of external, acceptable validation to characterize the early generations, with approximately 83 % of successes. The programs breeding of the FLAR evaluate 15.000 materials in the year in the early generations, which means US$ 3.600 dollars and 45 days less that to evaluate with the calibration of flour of rice, being the one that nowadays is used in the FLAR(AU)

Improvement in metabolic parameters in obese subjects after 16 weeks on a Brazilian-staple calorie-restricted diet

BACKGROUND/OBJECTIVES: The standard pattern of Brazilian food consumption is based on the combination of rice and beans served together in the main meals. This study assessed the effects of Brazilian-staple calorie-restricted (BS-diet) dietary advice, with brown rice and beans, on metabolic parameters, body composition, and food intake in overweight/obese subjects. SUBJECTS/METHODS: Twentyseven subjects were randomly assigned to a conventional-type calorie-restricted diet (CT-diet) (n = 13) or a BS-diet (n = 14). Glucose metabolism, lipid profile, anthropometric and body composition parameters, and food intake were measured before and after 16 weeks. Paired t-tests/Wilcoxon tests were used for comparison of differences from baseline and unpaired t-tests/Mann-Whitney tests were used for comparison of differences between the groups. RESULTS: After 16 weeks, both groups showed reductions in weight and waist circumference (P < 0.02), and the BS-diet group showed a decrease in body fat (P = 0.0001), and significant improvement in glucose metabolism (fasting plasma glucose, glucose and insulin areas under the curve, Cederholm index, and HOMA2-%beta) (P < or = 0.04) and lipid profile (cholesterol, triacylglycerol, LDL-c, VLDL-c, and cholesterol/HDL-c ratio) (P < or = 0.05). In addition, the BS-diet group showed significant improvement in HOMA2-%beta, compared to the CT-diet group (P = 0.03). The BS-diet group also showed a significant reduction in energy, lipids, carbohydrate, and cholesterol intake (P < or = 0.04) and an increase in fiber intake (P < or = 0.001), while the CT-diet group showed a significant reduction in intake of energy, macronutrients, PUFA, and cholesterol (P < or = 0.002). CONCLUSIONS: These results demonstrate the benefits of the BS-diet on metabolic parameters in obese subjects.

Improvement in metabolic parameters in obese subjects after 16 weeks on a Brazilian-staple calorie-restricted diet

BACKGROUND/OBJECTIVES: The standard pattern of Brazilian food consumption is based on the combination of rice and beans served together in the main meals. This study assessed the effects of Brazilian-staple calorie-restricted (BS-diet) dietary advice, with brown rice and beans, on metabolic parameters, body composition, and food intake in overweight/obese subjects. SUBJECTS/METHODS: Twentyseven subjects were randomly assigned to a conventional-type calorie-restricted diet (CT-diet) (n = 13) or a BS-diet (n = 14). Glucose metabolism, lipid profile, anthropometric and body composition parameters, and food intake were measured before and after 16 weeks. Paired t-tests/Wilcoxon tests were used for comparison of differences from baseline and unpaired t-tests/Mann-Whitney tests were used for comparison of differences between the groups. RESULTS: After 16 weeks, both groups showed reductions in weight and waist circumference (P < 0.02), and the BS-diet group showed a decrease in body fat (P = 0.0001), and significant improvement in glucose metabolism (fasting plasma glucose, glucose and insulin areas under the curve, Cederholm index, and HOMA2-%beta) (P < or = 0.04) and lipid profile (cholesterol, triacylglycerol, LDL-c, VLDL-c, and cholesterol/HDL-c ratio) (P < or = 0.05). In addition, the BS-diet group showed significant improvement in HOMA2-%beta, compared to the CT-diet group (P = 0.03). The BS-diet group also showed a significant reduction in energy, lipids, carbohydrate, and cholesterol intake (P < or = 0.04) and an increase in fiber intake (P < or = 0.001), while the CT-diet group showed a significant reduction in intake of energy, macronutrients, PUFA, and cholesterol (P < or = 0.002). CONCLUSIONS: These results demonstrate the benefits of the BS-diet on metabolic parameters in obese subjects.

Effects of a Brown Rice Vegetarian Diet and Outdoor Walking Exercise on Body Composition and Blood Lipid Parameters in Collegians

This study examined the effects of a brown rice vegetarian diet and outdoor walking exercise program on body composition and blood lipid parameters in collegians. The mean age of respondents was 21.8 yrs (males) and 21.7 yrs (females). During the ten-day program, the respondents lived in a dormitory and had three meals. The respondents exercised one hour in the morning (6:20~7:20 am) and attended one and a half hour evening lecture (7:00~8:30 pm) everyday. The brown rice vegetarian diet consisted of brown rice, whole grain bread, beans, fresh vegetables, and fresh fruits contained 2043.2+/-112.7 kcal (97.3% of RNI), 66.7 g protein (133.3% of RNI), 33.6 g dietary fiber (168.2% of RNI), vitamin A (194.2% of RNI), vitamin B1 (245.5% of RNI), vitamin B2 (225.1% of RNI), niacin (233.7% of RNI), vitamin B6 (277.1% of RNI), folic acid (128.4% of RNI), vitamin C (334.6% of RNI), iron (131.9% of RNI), zinc (112.4% of RNI) and calcium (60.3% of RNI). The results showed that there were significant increases in body weight (P<0.05) and BMI (P<0.05) in males and body weight (P<0.05) and lean body mass (P<0.01) in females. In addition, there were significant decreases in total cholesterol (P<0.001), LDL cholesterol (P<0.001), TG (P<0.05), and HDL-cholesterol (P<0.001) in males and total cholesterol (P<0.01) and LDL-cholesterol (P<0.01) in female. The ten day brown rice vegetarian diet rich in fiber and outdoor walking exercise program significantly increased body weight and decreased total cholesterol and LDL-cholesterol in collegians.

Anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar in mice fed a high-fat diet

The abnormal content of blood lipids often results in metabolic diseases, such as hyperlipidemia and obesity. Many agents, including natural sources from traditional food, have been developed to regulate the blood lipid contents. In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar (RNSpBRV), a Korean traditional pickled soybean food. Since RNSpBRV is made of R. nulubilis seeds (RNS) soaked in brown rice vinegar (BRV), we compared the anti-adipogenic activity between RNS, BRV and solid fraction of RNSpBRV (SF-RNSpBRV), liquid fraction of RNSpBRV (LF-RNSpBRV). For this, the inhibitory effect of lipid accumulation in 3T3-L1 adipocyte was checked by adding methanol extracts of mixed RNS and BRV, LF-RNSpBRV, and SF-RNSpBRV. The addition of each methanol extract up to 1 mg/ml showed no cytotoxicity on 3T3-L1 adipocyte, and approximately 20% of the lipid droplet formation was suppressed with the methanol extract of BRL or SF-RNSpBRV. The highest suppression (42.1%) was achieved with LF-RNSpBRV. In addition, mice fed a high fat diet (HFD) supplemented with 5% RNSpBRV powder led to increased high density lipoprotein (HDL) cholesterol and lower blood glucose, triglyceride, and total cholesterol compared to mice fed with a HFD diet only. Interestingly, the size of the epididymis cells gradually decreased in HFD + 1% RNSpBRV- and HFD + 5% RNSpBRV-fed mice if compared those of HFD-fed mice. Taken together, these results provide evidence that RNSpBRV has a regulatory role in lipid metabolism that is related to hyperlipidemia.

Identification of an anticancer compound against HT-29 cells from Phellinus linteus grown on germinated brown rice

Objective:To isolate and identify the anticancer compound against proliferation of human colon cancer cells from ethyl acetate (EtOAc) extract of Phellinus linteus grown on germinated brown rice (PB). Methods: EtOAc extract of PB was partitioned with n-hexane, EtOAc, and water-saturated n-butanol. Anticancer compound of n-hexane layer was isolated and identified by HPLC and NMR, respectively. Cytotoxicity against HT-29 cells was tested by SRB assay. Results: The n-hexane layer obtained after solvent fractionation of PB EtOAc extracts showed a potent anticancer activity against the HT-29 cell line. Atractylenolide I, a eudesmane-type sesquiterpene lactone, a major anticancer substance of PB, was isolated from the n-hexane layer by silica gel column chromatography and preparative-HPLC. This structure was elucidated by one-and two-dimensional NMR spectroscopic data. Atractylenolide I has not been reported in mushrooms or rice as of yet. The isolated compound dose-dependently inhibited the growth of HT-29 human colon cancer cells. Conclusions:Atractylenolide I might contribute to the anticancer effect of PB.

Optimizing Production Conditions of Germinated Brown Rice Cookie Prepared with Beet Powder

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

Optimization of Brown Rice Cookies using Purple Sweet Potato

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

Efeitos da parboilização do arroz (Oryza sativa L. ) integral sobre os compostos bioativos e a disponibilidade do amido / Effects of the parboiling process in brown rice (Oryza sativa L. ) on its both bioactive components and starch availability

O arroz (Oryza sativa L.) é consumido principalmente na forma polida, porém uma alternativa nutricionalmente melhor seria o arroz integral, que contém ao redor de 10% de farelo, rico em micronutrientes e compostos bioativos. Dentre esses destacam-se a vitamina E e γ-orizanol, aos quais se atribuem diversos efeitos benéficos à saúde. A literatura descreve vários estudos relacionados à presença desses compostos no arroz integral, porém pouco se sabe a respeito da sua estabilidade com o armazenamento, a parboilização e a cocção caseira. Pelo fato do arroz integral apresentar curta vida de prateleira, uma alternativa para aumentar o prazo para o consumo é o emprego da parboilização. A parboilização, que consiste em um processo hidrotérmico, provoca alterações estruturais no amido do grão e a literatura é controversa no que diz respeito à diminuição da digestibilidade do amido e consequentemente à redução do índice glicêmico (IG). Este trabalho teve como objetivos: avaliar os efeitos da parboilização sobre a disponibilidade do amido por meio da cinética de hidrólise do amido estimando o índice glicêmico (IG) em cultivares de arroz integral com diferentes teores de amilose; analisar o efeito da parboilização, do armazenamento por seis meses e da cocção caseira do arroz integral sobre a estabilidade dos compostos bioativos, e correlacionar os compostos bioativos com a atividade antioxidante do arroz, antes e após o processamento. Foram analisadas 36 amostras pertencentes a diferentes cultivares selecionadas de arroz integral e parboilizado integral das safras de 2007 e 2008 e outras três amostras de arroz integral e parboilizado integral, adquiridas no comércio local da cidade de São Paulo. A partir do índice de hidrólise (IH) in vitro, foi estimado o IG. A vitamina E e o γ-orizanol foram extraídos com metanol, separados por CLAE-fase reversa e quantificados por curvas padrão correspondentes. A atividade antioxidante foi avaliada pelos métodos de DPPH• e ORAC...

Rice (Oryza sativa L.) is consumed mostly in the milled form. However, due to its content of bran, vitamin E and γ-oryzanol, the intake of brown rice has been recommended. Although previous studies ascribed some important health benefits related to these brown rice's compounds, information regarding the effect of cooking, storage and parboiling on these substances remains to be elucidated. Rice parboiling is a hydrothermal process consisting of soaking, heating and drying that provide technological and nutritional benefits to the consumer. Until now, if parboiling process decreases the starch digestibility and consequently reduces the glycemic index (GI) is unclear. The objectives of the present study were: to evaluate the effect of the parboiling process on starch digestibility through a GI estimation by the kinetics of starch hydrolysis in rice cultivars with different levels of amylose; to analyze the effect of traditional parboiling, cooking and storage for six months on the stability of bioactive components as well as to correlate the content of bioactive components of rice with its antioxidant activity before and after parboiling. Thirty-six samples of brown rice and parboiled brown rice harvested in 2007 and 2008 were analyzed. In addition, three commercial cultivars of both brown and parboiled brown samples from local market that were obtained in São Paulo were also studied. The glycemic index (IG) was estimated from the hydrolysis index (IH). Vitamin E homologues and γ-oryzanol were extracted simultaneously with methanol and analyzed by HPLC-RP/UV and fluorescence detection in a single run. Peak areas were converted to the corresponding by the standards of α- and γ-tocopherol, α- and γ-tocotrienol and γ-oryzanol. The antioxidant capacity was evaluated by both, DPPH• and ORAC methods. The results indicated that starch digestibility from all rice samples was little affected by parboiling under the conditions employed in the present study. Samples with...

The Impact of Kinds of Dietary Grain and Dietary Lipid Level on the Glucose Metabolism and Antithrombogenic Capacity of Full Grown Obesity Induced Rats

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing 50% (w/w) well-milled rice powder and 20% (w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or 20% (w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups (20% w/w) than medium level of fat groups (8% w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma TXB2 concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-PGF1alpha concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithrombogenic capacity. It is suggested that the intakes of mixed gains are recommend.