Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

Bo Zheng; Hongwei Wang; Wenting Shang; Fengwei Xie; Xiaoxi Li; Ling Chen; Zhongkai Zhou

doi:10.1016/j.jff.2018.03.041

Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

Bo Zheng, Hongwei Wang, Wenting Shang, Fengwei Xie, Xiaoxi Li, Ling Chen, Zhongkai Zhou

Research output: Contribution to journal › Article › peer-review

40 Citations (SciVal)

Abstract

In this study, rice starch with well-controlled digestion resistibility achieved by heat-moisture treatment (HMT) was chosen as a supplementary diet for high-fat-diet-fed mice. Then, the nutritional functions of HMT-modified rice starch were evaluated by the physiological and biochemical indices, proliferation and distribution of intestinal microflora, and functional diversity by putative metagenomes analysis. Compared with the native-rice-starch mice (DM) group, the blood glucose, serum lipid, oxidative stress, and liver function metabolic levels/indices of the HMT-rice-starch mice (HMT-DM) group were worse due to the declined level of slowly digestible starch (SDS) in HMT-modified rice starch. Meanwhile, the species diversity index was observed to be higher in the DM group and Bifidobacteria was identified as a type of bacteria related to the relatively higher content of RS in HMT-modified rice starch. Overall, our results provide important information for the rational design of rice starch-based health-promoting foods with nutritional functions.

Original language	English
Pages (from-to)	165-172
Number of pages	8
Journal	Journal of Functional Foods
Volume	45
DOIs	https://doi.org/10.1016/j.jff.2018.03.041
Publication status	Published - 1 Jun 2018

Funding

This research has been financially supported by the National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project ( U1501214 ), YangFan Innovative and Entrepreneurial Research Team Project ( 2014YT02S029 ), the Science and Technology Program of Guangzhou ( 201607010109 ). F. Xie acknowledges the European Union’s Marie Skłodowska-Curie Actions (MSCA) and the Institute of Advanced Study (IAS), University of Warwick for the Warwick Interdisciplinary Research Leadership Programme (WIRL-COFUND).

Funders	Funder number
Guangdong Joint Foundation Key Project	U1501214
Horizon 2020 Framework Programme	713548
Guangdong Innovative and Entrepreneurial Research Team Program	2014YT02S029
National Natural Science Foundation of China
Guangzhou Science and Technology Program key projects	201607010109

Keywords

Digestibility
Heat-moisture treatment
Intestinal microflora
Nutritional functions
Rice starch

ASJC Scopus subject areas

Food Science
Medicine (miscellaneous)
Nutrition and Dietetics

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10.1016/j.jff.2018.03.041

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title = "Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment",

abstract = "In this study, rice starch with well-controlled digestion resistibility achieved by heat-moisture treatment (HMT) was chosen as a supplementary diet for high-fat-diet-fed mice. Then, the nutritional functions of HMT-modified rice starch were evaluated by the physiological and biochemical indices, proliferation and distribution of intestinal microflora, and functional diversity by putative metagenomes analysis. Compared with the native-rice-starch mice (DM) group, the blood glucose, serum lipid, oxidative stress, and liver function metabolic levels/indices of the HMT-rice-starch mice (HMT-DM) group were worse due to the declined level of slowly digestible starch (SDS) in HMT-modified rice starch. Meanwhile, the species diversity index was observed to be higher in the DM group and Bifidobacteria was identified as a type of bacteria related to the relatively higher content of RS in HMT-modified rice starch. Overall, our results provide important information for the rational design of rice starch-based health-promoting foods with nutritional functions.",

keywords = "Digestibility, Heat-moisture treatment, Intestinal microflora, Nutritional functions, Rice starch",

author = "Bo Zheng and Hongwei Wang and Wenting Shang and Fengwei Xie and Xiaoxi Li and Ling Chen and Zhongkai Zhou",

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doi = "10.1016/j.jff.2018.03.041",

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AU - Zheng, Bo

AU - Wang, Hongwei

AU - Shang, Wenting

AU - Xie, Fengwei

AU - Li, Xiaoxi

AU - Chen, Ling

AU - Zhou, Zhongkai

PY - 2018/6/1

Y1 - 2018/6/1

N2 - In this study, rice starch with well-controlled digestion resistibility achieved by heat-moisture treatment (HMT) was chosen as a supplementary diet for high-fat-diet-fed mice. Then, the nutritional functions of HMT-modified rice starch were evaluated by the physiological and biochemical indices, proliferation and distribution of intestinal microflora, and functional diversity by putative metagenomes analysis. Compared with the native-rice-starch mice (DM) group, the blood glucose, serum lipid, oxidative stress, and liver function metabolic levels/indices of the HMT-rice-starch mice (HMT-DM) group were worse due to the declined level of slowly digestible starch (SDS) in HMT-modified rice starch. Meanwhile, the species diversity index was observed to be higher in the DM group and Bifidobacteria was identified as a type of bacteria related to the relatively higher content of RS in HMT-modified rice starch. Overall, our results provide important information for the rational design of rice starch-based health-promoting foods with nutritional functions.

AB - In this study, rice starch with well-controlled digestion resistibility achieved by heat-moisture treatment (HMT) was chosen as a supplementary diet for high-fat-diet-fed mice. Then, the nutritional functions of HMT-modified rice starch were evaluated by the physiological and biochemical indices, proliferation and distribution of intestinal microflora, and functional diversity by putative metagenomes analysis. Compared with the native-rice-starch mice (DM) group, the blood glucose, serum lipid, oxidative stress, and liver function metabolic levels/indices of the HMT-rice-starch mice (HMT-DM) group were worse due to the declined level of slowly digestible starch (SDS) in HMT-modified rice starch. Meanwhile, the species diversity index was observed to be higher in the DM group and Bifidobacteria was identified as a type of bacteria related to the relatively higher content of RS in HMT-modified rice starch. Overall, our results provide important information for the rational design of rice starch-based health-promoting foods with nutritional functions.

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KW - Heat-moisture treatment

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Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

Abstract

Funding

Keywords

ASJC Scopus subject areas

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