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Artificial intelligence identified peptides modulate inflammation in healthy adults.
Rein, D, Ternes, P, Demin, R, Gierke, J, Helgason, T, Schön, C
Food & function. 2019;(9):6030-6041
Abstract
Dietary bioactive peptides have been, among many functionalities, associated with immune modulation and thereby may improve resolution of inflammation. The goals of this research were to assess (1) whether specific peptides with immune-modulating activity consumed as part of a rice protein hydrolysate could be absorbed into blood and (2) whether they modulate inflammation markers. Artificial intelligence algorithms were applied to target, predict and unlock inflammation-modulating peptides from rice protein. A food application was developed containing four bioactive peptides. Protein docking simulation studies revealed high binding energies of these peptides with inflammation markers. In a small kinetic study 10 healthy subjects consumed the peptides with a single bolus of 20 g protein hydrolysate. Although absorption of the four predicted peptides at plasma concentrations deemed biologically relevant could not be confirmed (quantitative LC-MS/MS), several cytokines responded (ELISA kits). The 24-hour kinetic study revealed a slight suppression of pro-inflammatory TNF-α, IP-10 and NOx, whereas IL-6 increased temporarily (timepoints 2-12 hours). These markers returned to the baseline after 24 hours whereas others were not affected significantly (IL-10, hs-CRP, IL-8, and MCP-1). Consumption of a single dose protein hydrolysate containing immune modulatory peptides induced a mild temporary response most likely through intestinal signaling. Forthcoming studies will examine dietary supplementation in situations of stress.
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Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties.
Se, CH, Chuah, KA, Mishra, A, Wickneswari, R, Karupaiah, T
Nutrients. 2016;(5)
Abstract
Consumption of white rice predisposes some Asian populations to increased risk of type 2 diabetes. We compared the postprandial glucometabolic responses to three newly-developed crossbred red rice variants (UKMRC9, UKMRC10, UKMRC11) against three selected commercial rice types (Thai red, Basmati white, Jasmine white) using 50-g carbohydrate equivalents provided to 12 normoglycaemic adults in a crossover design. Venous blood was drawn fasted and postprandially for three hours. Glycaemic (GI) and insulin (II) indices, incremental areas-under-the-curves for glucose and insulin (IAUCins), indices of insulin sensitivity and secretion, lactate and peptide hormones (motilin, neuropeptide-Y, orexin-A) were analyzed. The lowest to highest trends for GI and II were similar i.e., UKMRC9 < Basmati < Thai red < UKMRC10 < UKMRC11 < Jasmine. Postprandial insulinaemia and IAUCins of only UKMRC9 were significantly the lowest compared to Jasmine. Crude protein and fiber content correlated negatively with the GI values of the test rice. Although peptide hormones were not associated with GI and II characteristics of test rice, early and late phases of prandial neuropeptide-Y changes were negatively correlated with postprandial insulinaemia. This study indicated that only UKMRC9 among the new rice crossbreeds could serve as an alternative cereal option to improve diet quality of Asians with its lowest glycaemic and insulinaemic burden.
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The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice.
Trinidad, TP, Mallillin, AC, Encabo, RR, Sagum, RS, Felix, AD, Juliano, BO
International journal of food sciences and nutrition. 2013;(1):89-93
Abstract
Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9-10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.
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Process conditions affect starch structure and its interactions with proteins in rice pasta.
Barbiroli, A, Bonomi, F, Casiraghi, MC, Iametti, S, Pagani, MA, Marti, A
Carbohydrate polymers. 2013;(2):1865-72
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Abstract
Structural changes of starch and proteins in rice pasta were investigated as a function of raw-materials and pasta-making conditions, and their impact on cooking behaviour and glycaemic index was assessed. Rice pasta was prepared from untreated or parboiled rice flour by conventional extrusion or by extrusion-cooking. Starch structure was studied by assessing starch accessibility to specific enzymes (α-amylase and pullulanase), and by evaluating the molecular properties of fragments from enzymatic action. Protein solubility in presence/absence of chaotropes and accessibility of protein cysteine thiols allowed to evaluate the intensity and nature of inter-protein interactions. Parboiling stiffens the protein network in rice flour and makes starch more accessible to hydrolysis. Pasta-making induced further changes in the starch structure, that were most evident in pasta made from untreated rice and were mainly related to the amylopectin fraction. Thus, the interplay among structural modifications on starch and/or proteins affects the features of products.
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Bean and rice meals reduce postprandial glycemic response in adults with type 2 diabetes: a cross-over study.
Thompson, SV, Winham, DM, Hutchins, AM
Nutrition journal. 2012;:23
Abstract
BACKGROUND Around the world, beans and rice are commonly consumed together as a meal. With type 2 diabetes increasing, the effect of this traditional diet pattern on glycemic response has not been studied fully. METHODS We evaluated the glycemic response of bean and rice traditional meals compared to rice alone in adults with type 2 diabetes. Seventeen men and women with type 2 diabetes controlled by metformin (n = 14) or diet/exercise (n = 3) aged 35-70 years participated in the randomized 4 × 4 crossover trial. The white long grain rice control, pinto beans/rice, black beans/rice, red kidney beans/rice test meals, matched for 50 grams of available carbohydrate, were consumed at breakfast after a 12 hour fast. Capillary blood glucose concentrations at baseline and at 30 minute intervals up to 180 minutes postprandial were collected. MANOVA for repeated measures established glucose differences between treatments. Paired t tests identified differences between bean types and the rice control following a significant MANOVA. RESULTS Postprandial net glucose values were significantly lower for the three bean/rice treatments in contrast to the rice control at 90, 120 and 150 minutes. Incremental area under the curve values were significantly lower for the pinto and black bean/rice meals compared to rice alone, but not for kidney beans. CONCLUSIONS Pinto, dark red kidney and black beans with rice attenuate the glycemic response compared to rice alone. Promotion of traditional foods may provide non-pharmaceutical management of type 2 diabetes and improve dietary adherence with cultural groups.
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Bangladeshi rural mothers prepare safer rice oral rehydration solution.
Molla, AM, Bari, A, Greenough, WB, Molla, AM, Budhiraja, P, Sharma, PN
Acta paediatrica (Oslo, Norway : 1992). 2000;(7):791-4
Abstract
Mothers in rural Bangladesh were trained to prepare and use either Rice-ORS (R-ORS) or Glucose-ORS (G-ORS) solutions to treat children with diarrhoea. Families were provided with either G-ORS or R-ORS of the same electrolyte composition through a depot holder. Subsequently, random samples of solutions actually used for treatment by the mothers were collected from homes by field workers. A total of 227 R-ORS and 239 G-ORS samples were analysed. The sodium concentration in about 90% of the samples had a safe range (50-120 mmol/l). Only 4% of R-ORS solutions were above 120 mmol/l in sodium concentration, while 12% of G-ORS solutions exceeded these limits (p < 0.0025). R-ORS (after acid hydrolysis) provided significantly higher glucose (257 +/- 42 mmol/l) for active but safe absorption compared to G-ORS (115 +/- 39 mmol/l). To make R-ORS liquid enough to drink requires addition of sufficient water, preventing the risk of higher sodium concentration. Unlike rice starch, glucose is a highly soluble substance. It is thus possible to prepare a drinkable solution containing dangerously high concentrations of both sodium and glucose, but this can be minimized by more intensive training of the mothers.