Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
Download PDF
⟨ Previous Next ⟩

Abstract

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).

건강한 지원자를 대상으로 전기압력밥솥으로 조리한 수원464 백미와 일품종 백미를 섭취시켜 혈당의 반응을 비교한 결과식후 60분 후에서 수원464 백미섭취군의 혈당이 일품종 백미섭취군에 비해 유의성있게 더 감소하였다(p<0.01). 수원464의 혈당치가 일부 구간에서 현저히 낮은 이유는 수원464의 난소화성전분함량이 일반쌀에 비하여 높기 때문이라고 해석된다.

Keywords

References

  1. 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
  2. Sievert D, Pomeranz Y. Enzyme-resistant starch. I. Characterizaton and evaluation by enzymatic, thermoanalytical, and microscopic methods. Cereal Chem. 66: 342-346 (1989)
  3. 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)
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. AOAC. Official Methods of Analysis, 12th ed. Association of Official Analytical Chemists, Washington, DC, USA (1975)
  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. AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  12. 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)