Possibility of Diabetes Prevention by High-amylose Rice and Super Hard Rice
Kenichi Ohtsubo1*, Sumiko Nakamura1, Satoshi Maeda1,2, Atsushi Kobayashi2, Akira Yamazaki2, Shaw Watanabe3
Affiliation
- 1Department of Applied Biology Chemistry, Niigata University, Japan
- 2Echigo Seika Co. Ltd., Nagaoka, Japan
- 3Life Science Promotion Foundation, Daikyo-cho, Shinjuku-ku, Tokyo, Japan
Corresponding Author
Kenichi Ohtsubo, Department of Applied Biology Chemistry, Faculty of Agriculture, Niigata University, Japan, E-mail: ohtsubok@agr.niigata-u.ac.jp
Citation
Ohtsubo, K., et al. Possibility of Diabetes Prevention by High-amylose Rice and Super Hard Rice. (2016) J Diabetes Obes 3(1): 1-7.
Copy rights
© 2016 Ohtsubo, K. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
Keywords
Abstract
Diabetes is one of the most devastating diseases in the world. Its prevention is very important in addition to the development of the curing technology. We started the cooperative research on low Glycemic Index (GI) rice to prevent diabetes. High-amylose rice is promising to prevent diabetes because its GI is lower than low-amylose one.
Since Hoku243 presents fewer hort-branched glucans and more long chains in the amylopectin starch, its starch is resistant to gelatinization and the boiled rice grains are non-sticky and brittle. The prevention of abrupt increases in postprandial blood glucose level (BGL) by feeding Sprague-Dawley (SD) rats with Hoku243 (produced by high pressure treatment (HPT) after soaking in unsalted rice koji miso) was investigated.
