Abstract
The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0–3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.
Highlights
Yogurt, a semisolid fermented milk produced by lactic acid bacteria, is considered as an important functional food because of high nutritional content such as protein, calcium, vitamin B, phosphorus, magnesium, and potassium [1]
Yogurt fortified with anthocyanins from chokeberries increased antioxidant activity and improved acceptable sensory properties [10]
The supplementation of probiotic yogurt with anthocyanins from riceberry rice provided bioactive compounds and increased its functionality by increasing total phenolic content (TPC), cyanidin-3-glucoside (C3G), and peonidin-3-glucoside (P3G) concomitant with the elevation of DPPH radical scavenging activity and ferric reducing antioxidant power. This yogurt produced higher release of TPC and ferric reducing ability of plasma (FRAP) than the control [16]. This was the first human study to investigate whether riceberry rice yogurt decreases postprandial glycemic response and improves antioxidant capacity in healthy volunteers
Summary
A semisolid fermented milk produced by lactic acid bacteria, is considered as an important functional food because of high nutritional content such as protein, calcium, vitamin B, phosphorus, magnesium, and potassium [1]. Recent studies reveal that consumption of yogurt fermented by lactic acid bacteria improves gastrointestinal health mediated through gut microflora, bowel transit, and immune response [2]. An intake of probiotic yogurt markedly improved glycemic control and increased antioxidant status in patient with type 2 diabetes [7]. The role of certain plant-based foods on health benefit has drawn attention to consumers. Following this trend, several attempts have been made to the manufacture of yogurt containing the natural extract from fruits and vegetables in order to improve its nutritional, biological, and sensory properties [8]. Combination of yogurt and plant-based foods enhanced proliferation and survival of probiotics and modulated human microbiome [11,12]
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