Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan.
Department of Plant Biophysics and Biochemistry, Czech Academy of Sciences, Biology Centre, Institute of Plant Molecular Biology, České Budějovice, Czech Republic.
Int J Food Sci Nutr. 2020 Sep;71(6):715-725. doi: 10.1080/09637486.2020.1719389. Epub 2020 Jan 27.
Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by α-amylase in the intestine.
将富含碳水化合物的食物与富含多酚的食物相结合，是生产具有有益健康特性的慢消化淀粉的一种可能途径。在日本，非糯米和糯米与红豆一起煮，煮好的米饭呈淡红色。在本文中，我们表明：(1)米饭的红色可能归因于红豆原花青素的氧化；(2)与白米饭相比，红色非糯米的胰蛋白酶诱导的淀粉消化更慢；(3)用原花青素 B2 加热会使直链淀粉和马铃薯淀粉的消化速度变慢，但支链淀粉的消化速度不变。此外，在模拟胃条件下用亚硝酸盐处理不会影响红米的淀粉消化速度。上述结果表明，原花青素通过加热可以与直链淀粉结合，而与淀粉来源无关，并可以抑制肠道中的α-淀粉酶对淀粉的消化。
