Effects of Resistant Starch of Rice on Blood Glucose Response in Normal Subjects

쌀의 난소화성전분이 정상인의 혈당에 미치는 영향

  • Lee, Chan (Department of Food and Biotechnology, Hanseo University) ;
  • Shin, Jae-Soo (Chong Kun Dang Research Institute)
  • 이찬 (한서대학교 식품생물공학과) ;
  • 신재수 ((주)종근당 종합연구소)
  • Published : 2005.04.30


Effort of rice resistant starch (RS) content on glucose blood level of normal Subject was examined using Suwon 464 and Ilpum, haying different RS contents. Enzymatic-gravimetric method showed RS contents of Suwon 464 and Ilpum were 16.3 and 0.7%, respectively. Both rice varieties, each containing 50g carbohydrate, were pressure-cooked and fed to ten healthy male volunteers after overnight fast. Significant difference was observed in 60 min blood glucose levels of Suwon 464 and Ilpum after meal, showing $90.3{\pm}4.8$ and $111.6{\pm}2.7mg/dl$, respectively (p<0.01).


rice;resistant starch;blood glucose


  1. Jenkins DJA, Jenkins MJA, Wolever TMS, Taylor RH, Ghafari H. Slow release carbohydrate: mechanism of action of viscous fibers. J. Clin. Nutr. Gastroenterol. 1: 237-241 (1986)
  2. AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  3. Berry CS. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. J. Cereal Sci. 4: 301-305 (1986) https://doi.org/10.1016/S0733-5210(86)80034-0
  4. Sievert D, Pomeranz Y. Enzyme-resistant starch. I. Characterizaton and evaluation by enzymatic, thermoanalytical, and microscopic methods. Cereal Chem. 66: 342-346 (1989)
  5. Wolever TM. Relationship between dietary fiber content and composition in foods and the glycemic index. Am. J. Clin. Nutr. 51: 72-75 (1990) https://doi.org/10.1093/ajcn/51.1.72
  6. AOAC. Official Methods of Analysis, 12th ed. Association of Official Analytical Chemists, Washington, DC, USA (1975)
  7. American Diabetes Association. Nutritional recommendations and principles for individuals with diabetes mellitus. Diabetes Care 10: 126-132 (1987) https://doi.org/10.2337/diacare.10.1.126
  8. Nishimune T, Yakushiji T, Sumimoto T, Taguchi S, Konishi Y, Nakahara S, Ichikawa T, Kunita N. Glycemic response and fiber content of some foods. Am. J. Clin, Nutr. 54: 414-419 (1991) https://doi.org/10.1093/ajcn/54.2.414
  9. Jenkins DJA, Wolever TMS, Jenkins AL. Starchy foods and glycemic index. Diabetes Care 11: 149-159 (1988) https://doi.org/10.2337/diacare.11.2.149
  10. Yamamoto K, Sawada S, Onogaki T. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 40: 285-289 (1993)
  11. Im SS, Kim MH, Sung CJ, Lee JH. The effect of cooking form of rice and barley on the postprandial serum glucose and insulin response in normal subject. J. Korean Soc. Food Nutr. 20: 293-299 (1991)
  12. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Feieiden, H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DY. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am. J. Clin. Nutr. 34: 362-366 (1981) https://doi.org/10.1093/ajcn/34.3.362