Low Protein Rice Research Articles

Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production

Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production

A Simple Narrative Review of Progress on the Processing and Utilization of Functional Rice.

This paper aims to review the research progress on the processing and utilization of functional rice and explore its potential to enhance human health. The research progress in the processing and utilization of colored rice, low-protein rice, high-resistant starch rice, micronutrient-enriched rice, and bioreactor rice was systematically analyzed through a comprehensive literature review. The impact of various processing techniques on the retention of nutritional components in functional rice was also discussed. This study found that functional rice exhibits great potential in terms of nutritional value, health effects, and market demand. However, issues such as the loss of bioactive components during processing, the maintenance of specific agronomic traits, and market acceptance still need to be addressed. The research and development of functional rice are significant for enriching people's dietary choices and addressing global malnutrition and chronic disease problems. Future efforts should focus on further optimizing processing techniques and utilizing genetic engineering and molecular breeding technologies to enhance the nutritional value and agronomic traits of functional rice, thus meeting market demands and health objectives.

Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the parameters PV, FV, SB, and peak times, and scarcely affected the parameters BD and PaT. The interaction between amylose and protein determined the pasting temperature. Protein addition in RRF significantly decreased gelatinization enthalpies but increased the onset temperature (To) and peak temperature (Tp), while the amylose in RRF increased the gelatinization enthalpies, To and Tp. Protein additions decreased the gel hardness and the pore size, while the amylose increased the gel hardness but decreased pore size. Our findings may be potentially useful in breeding and cultivating high-protein rice.

Use of low-protein staple foods in the dietary management of patients with stage 3\u20134 chronic kidney disease: a prospective case-crossover study

ObjectiveMaintaining a low-protein diet (LPD) is important for patients with chronic kidney disease (CKD) to delay renal degradation and alleviate clinical symptoms. For most patients with CKD, it is difficult to maintain the necessary low level of dietary protein intake (DPI). To improve the current dietary management of CKD, we conducted an intervention study by administering low-protein staple foods (LPSF).Design and methodsWe conducted a prospective case-crossover study among 25 patients with stage 3–4 CKD. During the initial 12 weeks of the study, we instructed the patients regarding a standard LPD according to the recommendations of a renal dietitian. In the second stage of the study, we requested the patients taking low-protein rice or low-protein flour (250 g/d) as an LPSF diet instead of regular staple food daily, and followed these patients up for 12 weeks. We compared the DPI, dietary energy intake (DEI), normalized protein equivalent of total nitrogen appearance (nPNA), serum creatinine levels, and nutritional index between baseline and the end of the study.ResultsWe found no change in dietary variables among the patients during the first 12 weeks of the LPD. After subjecting them to an LPSF diet, the corresponding variables showed a pronounced change. The patients’ DPI decreased from 0.88 ± 0.20 to 0.68 ± 0.14 g/kg/d (P < 0.01) and the nPNA value decreased from 0.99 ± 0.18 to 0.87 ± 0.19 g/kg/d (P < 0.01). The high biological value protein intake proportion increased from 42% (baseline) to 57% (P < 0.01) during the 24 weeks. No variation was found in the measured DEI (28.0 ± 5.8 vs 28.6 ± 5.4 kcal/kg/d), nutrition assessment, or renal function and serum creatinine levels.ConclusionOur prospective case-crossover study demonstrated that an LPSF diet can help patients with stage 3–4 CKD reduce DPI and nPNA values, improve the proportion of highly bioavailable proteins, ensure adequate calorie intake, and avoid malnutrition. An LPSF diet is an effective and simple therapy for patients with stage 3–4 CKD.

Dietary therapy with low protein genmai (brown rice) to improve the gut-kidney axis and reduce CKD progression.

Low protein rice can be part of a nutritionally adequate dietary pattern in the prevention of chronic kidney disease. We developed a low protein fermented genmai (brown rice) LPFG) to improve chronic kidney disease (CKD) management. The principal functional features of brown rice are retained in LPFG, lessening the negative spiral of gut-kidney associative spiral attributable to uremic dysbiosis and a leaky gut. LPFG is characterized by (1) an energy value the same as white rice, (2) a protein content less than 0.2 g/ 100 g, (3) a potassium content almost zero, (4) phosphorus less than a quarter that of conventional rice, (5) the presence of dietary fiber, (6) having γ-oryzanol, and (7) antioxidant activity. Dietary therapy for CKD patients is challenged by the joint needs to provide enough energy and to restrict protein. Patients replaced staple foods with LPFG without side dish restriction. Preliminary study of intervention with 3 months of LPFG reduced constipation probably by increased Blautia wexlerae, Bifidobacteria, acetic acid, and a decrease in potentially harmful bacteria. Protein intake decreased from 60 to 50 g per day. Urinary protein excretion decreased from 510 to 300 mg per day, and β2-microglobulin from 926 to 250 μg/L. Adherence to the LPFG diet enabled improvement in glomerular and tubular function.

Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease.

The epidemiology of chronic kidney disease (CKD) shows increasing trends in prevalence and mortality and has become the leading health problem worldwide. Reducing the amount of proteins ingested from rice is an easy way to control the total intake of proteins, saving energy sources, particularly in rice-eating countries. In Japan, low-protein white rice had been developed, but the taste and function were not satisfactory for CKD patients. We reviewed the brief history of low-protein dietary therapy for renal diseases and the recent development of low-protein processed brown rice (LPBR). The new LPBR is characterized by a low-protein content, the same energy content as white rice, low potassium and phosphorus contents, and high amounts of dietary fibers, γ-oryzanol, and antioxidant activity. Dietary fibers and γ-oryzanol would stabilize intestinal microbiota and improve uremic dysbiosis and leaky gut syndrome. All these features suggest that the health benefits of LPBR extend to preventing CKD progression and enhancing the quality of life (QOL) of patients with CKD.

Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate

A rice drink with low protein and fat contents was developed by response surface methodology. Effects of three factors, levels of white rice flour (3–8 % w/v) and xanthan gum (0.01−0.05% w/v) and process temperature (80−90 °C) on physical stability of the drink were evaluated. Viscosity, phase separation, sedimentation, color, particle size and zeta potential of the samples were measured as response variables. Models were developed from the data to predict response variables from the factors evaluated. Models for viscosity, particle size, color, zeta potential and phase separation of the drink were found significant while that of sedimentation was not significant. Significant models were then used in optimization to achieve selected response variables, minimum phase separation, particle size and viscosity and zeta potential in range of values measured in commercial samples of milk-like drinks. Optimum conditions were found to be 3% rice flour and 0.05% xanthan gum in formula and process temperature of 80 °C applied for 15 min. Sucrose addition at a level of (2.5% w/v) to the formula increased acceptability of the drink in sensory analysis but it had no significant effect on physical properties of the rice drink. The drink was fortified with a caseinomacropeptide (CMP) concentrate for development of a milk-like drink for consumers with phenylketonuria. Fortification with CMP concentrate resulted in partial neutralization of zeta potential, slight sedimentation and an increase in particle size of the drink. Color and zeta potential of the drink became closer to those of low fat milk by the addition of CMP concentrate.

P1576THE EFFECT OF CHANGING DIETARY PHOSPHORUS-PROTEIN RATIO ON NUTRITIONAL STATUS OF HEMODIALYSIS PATIENTS

Abstract Background and Aims To investigate the effect of changing dietary phosphorus-protein ratio on the nutritional status of maintenance hemodialysis patients. Method Hemodialysis patients who had average serum phosphorus ≥1.78 mmol/L for three consecutive months were enrolled in this self-controlled trial. Patients received low phosphorus diet instruction for 4 weeks as baseline, followed by changed the diet of staple foods with the same amount of low protein rice for 10 weeks. The difference of protein intake between the low protein rice and staple foods was replaced by low phosphorus whey. Then the patients reverted to staple food for 8 weeks. Serum phosphorus, albumin and nutritional status before and after dietary changes were observed and analyzed. Results 29 patients completed the study. At baseline dietary phosphorus-protein ratio was (15.85±3.29) mg/g, and serum phosphorus was (2.05±0.32) mmol/L. After switch to low protein rice and low phosphorus whey for 10 weeks, dietary phosphorus-protein ratio decreased to (12.18±2.45) mg/g (p&amp;lt;0.001). Simultaneously serum phosphorus decreased to (1.87±0.44) mmol/L (p=0.048). Nutritional status evaluation showed the patients’ serum albumin increased significantly compared with baseline (42.29±3.51 vs. 39.84±3.23 g/L, p&amp;lt;0.001), as well as dry body weight (65.09±15.30 vs. 64.71 ± 15.07 kg, p=0.030), upper arm muscle circumference (22.57±2.83 vs 22.00±3.03 cm, p=0.013), and the grip strength (27.89±7.82 vs. 26.54±7.90 kg, p=0.032). Subjective global assessment (SGA) and serum lipid level did not change significantly after the food change. Conclusion For hemodialysis patients, changing dietary phosphorus-protein ratio by combination of low protein rice and low phosphorus whey could effectively decrease serum phosphorus level, and improve serum albumin, as well as muscle mass and muscle strength.

Effect of Rice Bran Quality and Protein Supplement, Base Mix, and/or Soybean Meal on Growing Pig Performance in Cambodia

The objective of this study was to evaluate the effect of rice bran quality and dietary supplement source on growing pig performance. A total of 60 castrated male pigs (Yorkshire × Duroc, initially 16.1 kg) were used for 52-day trial. Pigs were allotted to pens in a completely randomized design (4 pigs per pen) and assigned to four dietary treatments in a 2 × 2 factorial with factors being rice bran source (high or low-quality) and source of protein, vitamins, and minerals (supplement or soybean meal and base mix). Analyzed protein and fat level for the high- and low-quality rice bran was 11.07% and 5.86% and 11.20% and 4.50%, respectively. Crude fiber content for high- and low-quality rice bran was 13.44% and 27.79%. Diets were formulated in two phases (phase 1: 16 to 27 and phase 2: 27 to 48 kg) to adjust to the pig’s nutrient requirements. There was no evidence for an interaction (P > 0.05) between rice bran quality × supplement type or main effect of supplement type (soybean meal + base mix vs protein supplement) for final body weight, average daily gain (ADG), average daily feed intake (ADFI), and feed efficiency (F/G). However, pigs fed high-quality rice bran had improved (P < 0.001) ADG and F/G and lower ADFI compared to pigs fed low protein rice bran. In conclusion, rice bran quality as measured by protein, crude fiber, and fat influenced growing pig performance, while the type of dietary protein supplement did not. Additionally, rice bran with high protein, fat, and low fiber improved ADG and F/G.

PLC Rice Series: Low-Protein Rice Products.

Dietary therapy through a low-protein diet (LPD) has long been used for preserving the renal function of patients with chronic kidney disease (CKD). Reducing the amount of protein ingested from rice would make it possible to allocate the difference to side dishes, thereby improving the quality of meals and facilitating adherence to LPD. If it is possible to remove protein from rice, it would minimize the need to cut down on main dishes and make it easier for patients to follow the LPD. We developed exclusive technology for digesting and removing protein from rice grain using microorganism-derived enzyme product, and technology for processing the Low-Protein Rice (LPR) thus obtained into a palatable food product. By combining these technologies, we can reliably manufacture delicious, high quality, low protein rice product, which can be eaten repeatedly as staple. Our LPR products, "PLC Rice" series are helpful to enhance the quality of mealtimes for CKD patients by increasing their range of food choices. It is therefore reasonable to say that PLC Rice products offer high added value, as it not only facilitates adhesion to LPD but also add satisfaction and contentment to daily meals, helping to enhance the quality of life of patients with CKD.

Identification of cationic peptides derived from low protein rice by-products and evaluation of their multifunctional activities

Low protein rice (LPR) by-products were used as a source of novel multifunctional cationic peptides. The LPR by-products were separated by ampholyte-free isoelectric focusing (autofocusing) into 20 fractions containing peptides with different isoelectric points (pIs). Subsequently, the antimicrobial activity of each fraction was evaluated against four pathogenic microorganisms. In addition, the cationic peptides from fractions exhibiting antimicrobial activity were purified using reversed-phase high-performance liquid chromatography and identified using matrix-assisted laser/desorption ionization-time-of-flight mass spectroscopy. Of the 11 cationic peptides identified, five peptides with pI values greater than 9.31 and net charges greater than+2 were chemically synthesized for multiple functionalities, including antimicrobial, lipopolysaccharide (LPS)-neutralizing, and angiogenic activities. Among these five cationic peptides, only LPR-KRK, which had a net charge of+9, exhibited antimicrobial activity against three of the four pathogenic microorganisms tested. Chromogenic LPS-neutralizing assays using Limulus amebocyte lysate showed that the 50% effective concentrations of these five peptides were between 0.11 and 3.09μM. Tube-formation assays using human umbilical vein endothelial cells showed that all five peptides exhibited significant angiogenic activity at 1μM and 10μM, while none exhibited hemolytic activity toward mammalian red blood cells at concentrations up to 500μM. Our results demonstrate that these five cationic peptides exhibit multiple biological functionalities with little or no hemolytic activity. Thus, fractions containing cationic peptides obtained from LPR by-products have the potential to be used as dietary supplements and functional ingredients in food products.

Low-Protein Rice (LPR) Product: Processing Method and Product Safety

Low-Protein Rice (LPR) Product: Processing Method and Product Safety

Low-protein diet for the prevention of renal failure.

The prevalence of chronic kidney disease (CKD) is estimated to be 8–16% worldwide, and it is increasing. CKD is a risk factor for heart attack and stroke, and it can progress to kidney failure requiring dialysis or transplantation. Recently, diabetic nephropathy has become the most common cause of CKD. In Japan, the cumulative probability of requiring hemodialysis by the age 80 years is 1/50 in males and 1/100 in females. The number of patients under hemodialysis in Japan exceeded 320,000 in 2014, among which 38,000 were newcomers and 27,000 died.The annual medical costs of hemodialysis are 1.25 trillion yen in Japan, representing 4% of the total national medical expenditures in 2014. A low-protein diet (less than 0.5 g/kg b.wt.) is a very effective intervention. Low-protein rice (1/10 to 1/25 of the normal protein contents) is helpful to control the consumption of proteins, decreasing at the same time the intake of potassium and phosphate.Protein restriction is indicated as soon as the eGFR becomes lower than 60 ml/min/1.73 m2 body surface, in order, to slow disease progression. The newly developed low-protein Indica rice is expected to help many CKD patients in China and Southeast Asia.

低たんぱく米とでんぷん米の特性とその調理特性および嗜好特性

低たんぱく米およびでんぷん米では，保存方法や加水量が普通米と異なっている．そこで，米の水分含有率を測定し，組織構造を観察した．炊飯米にした場合の調理特性および食味特性を捉えることを目的とした．

Utilization and Molecular Characterization of Seed Protein Composition Mutants in Rice Plants

Through the use of mutation breeding, we developed the cultivar LGC1, which has a low glutelin and high prolamine content, from Nihonmasari. Because of the indigestibility of prolamine, LGC1 can be used as a low-protein rice in practice. It is thus a prospective food for people such as patients with kidney disease who must restrict their protein intake. Furthermore, to reduce the content of easy-to-digest protein in LGC1, we developed two new rice cultivars, ‘LGC-Katsu’ and ‘LGC-Jun’, from a cross between LGC1 and a mutant line of Koshihikari (induced by gamma-irradiation) that was deficient in 26-kDa globulin (another easy-to-digest protein). The glutelin content of these two new cultivars is reduced to about one-third that of regular cultivars, and 26-kDa globulin is completely absent. Consequently, the total amount of easy-to-digest protein in the new cultivars is about half that of regular cultivars, and about 15% less than in LGC1. These cultivars should therefore greatly help in the dietary management of patients with chronic renal failure. We also discussed the genome structures and mechanisms of the seed protein composition mutation.

Grain Quality Improvement in Japonica Rice : achievements and prospects

Several high grain quality rice varieties have been developed during the 2000's. These varieties showed translucent, zero white-core, glossy and uniform milled-grain appearance, high palatability score of cooked rice and high percentage of whole grain after milling. The high eating quality variety group was lower in protein content, softer in gel consistency, and higher in breakdown and lower in consistency and setback viscosity measured by rapid visco-amylogram. In order to produce the low protein rice grain, the nitrogen fertilizer level has to be reduced to 90-110 kg per hectare with no nitrogen top dressing after heading. Rotational irrigation during rice growing season and delayed drainage after heading was found as effective in raising the whole grain yield and eating quality of cooked rice. Slow drying to 15-16% of grain moisture is recommended with air flow temperature below 50 o C. Three hundred and ninety four native rice core collections were tested for their grain appearance, eating quality determining factors, and nutritional compounds. Health- enhancing potential and second metabolite contents were also evaluated. The native collections selected for high grain quality resources were used as cross parents and two new rice varieties having dark red pericarp color were developed from the crosses using Korean native varieties. The new variety had higher phenolic compounds in brown rice and the brown rice extract of this variety induced apoptotic cell deaths in H4II cells to a larger extent than the control rice extracts. Key words: rice, grain quality, variety improvement, native variety, red pericarp

北海道で最近育成された水稲良食味系統「北海302号」の収量およびタンパク質含有率に及ぼす遮光および窒素追肥処理の影響

北海道で最近育成された水稲良食味系統「北海302号」の収量およびタンパク質含有率に及ぼす遮光および窒素追肥処理の影響

On-site Remote Sensing Technology for Classification of Low Protein Rice

On-site Remote Sensing Technology for Classification of Low Protein Rice

腎疾患患者用の低蛋白質・高エネルギー食パンの主観的ならびに客観的評価

Dietary therapy is extremely important for renal failure patients, and the diet for these patients should be based on low-protein and high-energy foods. Low-protein and high-energy rice and noodles as staple foods have already been developed and utilized for dietary therapy, although low-protein and high-energy bread is not presently available. We made low-protein and high-energy loaf samples exclusively for kidney disease patients by using starch flour that is designated as a food for special dietary use. We compared this exclusive bread to ordinary bread made of hard flour, and performed organoleptic tests (n=56), textural measurements and color recognition tests.The exclusive loaf samples made from starch flour gave high-preference scores in the organoleptic tests. In comparison to wheat bread, the nutritive values of the sample loaves were lower in protein (-32%, -45%) higher in energy (+37%, +40%), lower in phosphorus (-16%, -20%), lower in potassium (-16%, -20%) and lower in sodium (-67%, -66%). We conclude from these results that this exclusive bread made from starch flour is potentially useful as a staple food in dietary therapy for renal failure patients who require special foods.

Deagglomeration of Rice Starch-Protein Aggregates by High-Pressure Homogenization

Starch-protein agglomerates of rice are physically disrupted in presence of water by use of a high pressure homogenizer called microfluidizer® followed by density based separation. Rice flour slurry at concentrations of 22, 32 and 36 % was passed twice through the microfluidizer to determine optimum concentration and recycling conditions. It was determined that 32 % slurry and two passes were optimum but the optimum pressure was 10.0 x 10 4 kPa for non-waxy rice flour and 6.2 x 10 4 kPa for waxy flour. These conditions yielded low-protein starch with starch damage of 5.3%, 99.9% particles with size less than 10 μm, starch recovery of 72% and 2.7% protein in starch for non-waxy starch. The same parameters were 6.1%, 99.0%, 76% and 3.3% for waxy starch. The peak, minimum, breakdown, final and setback viscosity was 237.8, 115.2, 122.6, 145.1, 29.9 and 68.2 RVU for low-protein waxy rice starch and 223.4, 140.2, 83.2, 258.6 and 118.4 RVU for non-waxy low-protein rice starch, respectively. The pasting temperature was 68.7 °C for waxy and 81.33 °C for non-waxy low-protein rice starch. The solubility of protein increased with increasing concentration and number of passes, however, it decreased with increasing number of passes for waxy rice protein.