Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment.

Sumiko Nakamura,Masao Hirayama,Kensaku Kasuga,Aki Araki,Mitsutoshi Ito,Takeshi Ikeuchi,Kenichi Watanabe,Ken’Ichi Ohtsubo

doi:10.3390/foods11060818

Abstract

As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).

Highlights

Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Brain Research Institute, Niigata University, 1-757, Asahimachidori, Chuo-ku, Niigata 951-8585, Japan; Faculty of Medicine, Niigata University, 1-757, Asahimachidori, Chuo-ku, Niigata 951-8585, Japan; Tel./Fax: +81-250-25-1218 (K.O.)
Kuwada et al [49] showed that the Water Absorption Rate (WAR) of brown rice had almost the same value as polished rice for 17 h soaking, because the wax layer of brown rice were significantly higher than those of brown rice at every soaking time
We reported that the WAR of brown rice becomes higher due to damage of the cell wall by high-pressure treatinterferes with water absorption

Summary

Introduction

Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Brain Research Institute, Niigata University, 1-757, Asahimachidori, Chuo-ku, Niigata 951-8585, Japan; Faculty of Medicine, Niigata University, 1-757, Asahimachidori, Chuo-ku, Niigata 951-8585, Japan; Tel./Fax: +81-250-25-1218 (K.O.). We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. Cognitive disabilities caused by dementia negatively affect the quality of life (QOL) It is well-recognized that the prevalence of dementia is higher in diabetic patients than in non-diabetic subjects [6]

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