Nakamura Sumiko, Ikeuchi Takeshi, Araki Aki, Kasuga Kensaku, Watanabe Kenichi, Hirayama Masao, Ito Mitsutoshi, Ohtsubo Ken'ichi
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan.
Brain Research Institute, Niigata University, 1-757, Asahimachidori, Chuo-ku, Niigata 951-8585, Japan.
Foods. 2022 Mar 12;11(6):818. doi: 10.3390/foods11060818.
As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).
由于有报道称2型糖尿病会增加患阿尔茨海默病的风险，我们研究了如何使用具有生物功能的糙米饭来预防2型糖尿病和痴呆症。我们选用糙度高的糙米（SHBR）来预防糖尿病，选用无蜡糙黑米（WFBBR）来预防痴呆症，并将它们与普通糙米（KBR）混合（混合比例为4:4:2），在高压处理（HPT）后添加2.5%的糯性米糠（WBB）和0.3%的米糠油（WFBSK）以改善其适口性。这种糙米饭富含膳食纤维、花青素、游离阿魏酸和β-分泌酶抑制活性。我们进行了一项为期12周的随机平行组比较研究，共有24名受试者，主要使用Cognitrax评估他们的认知功能。此外，作为次要目的，我们在人体干预试验结束时进行了单剂量餐后血糖和胰岛素分泌测试。12周后，与食用对照白米的人相比，食用WFBSK米的消费者在认知测试组中的语言记忆有显著改善（p<0.05）。此外，食用WFBSK米的受试者的胰岛素分泌水平低于食用对照精米的受试者（p<0.05）。
