Trial for the Development of Bio-Functional Foods to Prevent Diabetes and Dementia Using a High-Pressure Treatment

Kenichi Ohtsubo,Akira Yamazaki,Toshiko Koide,Sumiko Nakamura,Masao Hirayama,Kensaku Kasuga,Takeshi Ikeuchi,Takashi Hara,Kenichi Watanabe,Atsushi Kobayashi,Satoshi Maeda,Hiroshi Goto

doi:10.15436/2376-0494.18.1902

Kenichi Ohtsubo, Akira Yamazaki + Show 10 more

Open Access

https://doi.org/10.15436/2376-0494.18.1902

Copy DOI

Abstract

Type-2 diabetes and Alzheimer’s disease are very serious diseases and the former has been suggested to be one of the causes of the latter. Low glycemic index foods inhibit rapid increases in blood glucose and insulin secretion after meals. In this study, we investigated the palatability of boiled rice and inhibition of an abrupt increase in blood glucose level (BGL) and amyloid β peptide production after eating blend of ordinary brown rice, “Koshihikari” and anthocyanin-rich black-rice, “Okunomurasaki” unpolished rice cooked after a high-pressure treatment (HPT KO). “Okunomurasaki” showed a high antioxidant capacity and high inhibitory activity against β-secretase even after HPT and cooking. A randomized, single-blind, crossover-designed study was conducted using 15 subjects with a normal BGL. BGLs at 90 and 120 min after ingesting the cooked HPT KO were significantly lower than that for cooked Koshihikari polished rice (p < 0.05). Furthermore, the increase in the amyloid β40 peptide in the blood 120 min after eating HPT KO tended to be lower than that of cooked Koshihikari polished rice. It would be necessary to conduct a long-term test using the present HPTKO in terms of inhibitory activity against the abrupt increase of BGL and amyloid β peptide production for the probability to prevent type-2 diabetes and Alzheimer’s disease.

Highlights

Type-2 Diabetes is a lifestyle disease, and its prevention and treatment are extremely important
We developed a novel method for inhibiting abrupt postprandial blood glucose levels (BGLs) in Sprague–Dawley rats through the combination of High-pressure treatment (HPT) and preparing cooked rice grains of ae mutant rice soaked with functional food ingredients[19]
Physical properties of cooked rice: The physical properties of cooked rice grains were measured based on a bulk measurement (10g) using a My Boy System Tensipresser (Taketomo Electric Co., Tokyo, Japan), according to the method described by Okadome et al.[23]

Summary

Introduction

Type-2 Diabetes is a lifestyle disease, and its prevention and treatment are extremely important. Low glycemic index (GI) foods inhibit rapid increases in blood glucose and insulin secretion after meals. The glycemic effect of food depends on numerous factors, such as the structure of amylose and amylopectin[1]. The amylopectin found in amylose extender (ae) mutants of rice contains a greater number of long-chain glucans, making the rice grain texture very hard and non-sticky after cooking, which renders it less palatable[2]. Four main RS subtypes have been identified based on their source or structure.Amylose-extender (ae) mutant rice grains have markedly higher amounts of RS than other rice grains[4]. RS is expected to promote body fat consumption, and its use over the long term might help to prevent and improve type diabetes[5]

Methods

Results

Conclusion