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https://www.readbyqxmd.com/read/28481338/eating-glutinous-brown-rice-twice-a-day-for-8-weeks-improves-glycemic-control-in-japanese-patients-with-diabetes-mellitus
#1
T Nakayama, Y Nagai, Y Uehara, Y Nakamura, S Ishii, H Kato, Y Tanaka
OBJECTIVE: We recently reported that eating glutinous brown rice (GBR) for 1 day improved the whole-day glucose profile and postprandial plasma glucose level compared with eating white rice (WR) or standard brown rice. However, it was unknown whether eating GBR could maintain improvement of glycemic control for a longer period. Therefore, we evaluated the effect of GBR intake for 8 weeks on glycemic control in outpatients with diabetes mellitus. METHODS: This was an open-label randomized crossover study in outpatients with type 2 diabetes...
May 8, 2017: Nutrition & Diabetes
https://www.readbyqxmd.com/read/28429906/eating-glutinous-brown-rice-for-one-day-improves-glycemic-control-in-japanese-patients-with-type-2-diabetes-assessed-by-continuous-glucose-monitoring
#2
Yuko Terashima, Yoshio Nagai, Hiroyuki Kato, Akio Ohta, Yasushi Tanaka
BACKGROUND AND OBJECTIVES: We investigated whether intake of non-glutinous brown rice (BR) or glutinous brown rice (GBR) for 1 day had an influence on the daily glucose profile measured by continuous glucose monitoring (CGM) when compared with intake of non-glutinous white rice (WR). METHODS AND STUDY DESIGN: A total of 37 inpatients with type 2 diabetes mellitus (T2DM) were recruited for a 3-day randomized triple cross-over trial in which they ate WR, BR, or GBR for 1 day each...
May 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28384852/association-of-62-g-a-polymorphism-in-the-resistin-gene-with-type-2-diabetes-mellitus-among-thais-case-control-study
#3
Theerawut Thammakun, Wongsa Laohasiriwong, Ratthaphol Kraiklang, Nittaya Saengprajak
INTRODUCTION: Resistin gene (RETN) polymorphisms in humans may have a role in the pathogenesis of Type 2 Diabetes Mellitus (T2DM) and insulin resistance. There is still lack of evidence on association between +62 G>A polymorphism in the RETN and T2DM among Thais. AIM: To determine the effect of polymorphisms at +62 G>A of RETN on Thai T2DM. MATERIALS AND METHODS: This matched case control study was conducted with a total of 360 samples from all regions of Thailand (180 Thai new T2DM cases and 180 non-T2DM Thais for control) were enrolled...
February 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28317746/effect-of-vaccinium-bracteatum-thunb-leaf-pigment-on-the-thermal-pasting-and-textural-properties-and-microstructure-characterization-of-rice-starch
#4
Yuan Xu, Mingcong Fan, Sumei Zhou, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi
In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), and lower values of gelatinization enthalpy (ΔHg), and retrogradation enthalpy (ΔHr), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28241110/molecular-structure-and-physicochemical-properties-of-starches-from-rice-with-different-amylose-contents-resulting-from-modification-of-osgbssi-activity
#5
Changquan Zhang, Shengjie Chen, Xinyu Ren, Yan Lu, Derui Liu, Xiuling Cai, Qianfeng Li, Jiping Gao, Qiaoquan Liu
OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose chains. Transgenic rice lines with various GBSSI activities were previously developed via site-directed mutagenesis of the Wx gene in the glutinous cultivar Guanglingxiangnuo (GLXN). In this study, grain morphology, molecular structure, and physicochemical properties were investigated in four transgenic lines with modified OsGBSSI activity and differences in amylose content. A milky opaque appearance was observed in low- and non-amylose rice grains due to air spaces in the starch granules...
March 7, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28193401/multiresponse-optimization-of-a-uplc-method-for-the-simultaneous-determination-of-tryptophan-and-15-tryptophan-derived-compounds-using-a-box-behnken-design-with-a-desirability-function
#6
Widiastuti Setyaningsih, Irfan E Saputro, Ceferino A Carrera, Miguel Palma, Carmelo G Barroso
A Box-Behnken design was used in conjunction with multiresponse optimization based on the desirability function to carry out the simultaneous separation of tryptophan and 15 derivatives by Ultra Performance Liquid Chromatography. The gradient composition of the mobile phase and the flow rate were optimized with respect to the resolution of severely overlapping chromatographic peaks and the total run time. Two different stationary phases were evaluated (hybrid silica and a solid-core-based C18 column). The methods were validated and a suitable sensitivity was found for all compounds in the concentration range 1-100μgL(-1) (R(2)>0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069120/effect-of-repeated-cycled-crystallization-on-digestibility-and-molecular-structure-of-glutinous-bora-rice-starch
#7
Pallab Kumar Borah, Sankar Chandra Deka, Raj Kumar Duary
The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product development. The SDS content increased from 18.01±2.11% to 82.81±2.34%. An increase in the resistance to digestion, crystallinity, molecular weight, polydispersity and molecular order was observed in the optimal SDS product...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27956859/correlation-between-phytochemical-and-mineral-contents-and-antioxidant-activity-of-black-glutinous-rice-bran-and-%C3%A2-its-potential-chemopreventive-property
#8
Paradorn Ngamdee, Uthai Wichai, Sudarat Jiamyangyuen
In this work total anthocyanin content (TAC), total flavonoid content (TFC), total phenolic content (TPC) and minerals found in five black glutinous rice cultivars (MS, SK, PY, PC and KK) from Thailand were analyzed. The antioxidant activity of anthocyanin-rich black glutinous rice bran extracts against nitric oxide radical (NO˙), superoxide radical (O2˙Ż) and lipid peroxyl radical (LOO˙) was also determined. Potential chemopreventive property of rice bran extract was screened based on cellular bioassays for phase II detoxification enzyme induction...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27884716/therapeutic-effects-of-traditional-chinese-medicine-niubeixiaohe-in-mouse-tuberculosis-models
#9
Yan Liang, Xiaomei Wang, Jinying Song, Lan Wang, Dan Chen, Yourong Yang, Xuejuan Bai, Jie Wang, Yingchang Shi, Shibing Chen, Jun Liu, Cunwei Yang, Huafeng Luo, Guangling Liu, Xueqiong Wu
ETHNOPHARMACOLOGICAL RELEVANCE: The traditional Chinese medicine Niubeixiaohe (NBXH) is an effective anti-tuberculosis prescription, which is made up of Bulbus Fritillariae Cirrhosae, Rhizoma Bletillae, Radix Platycodonis, Fructus Arctii, Herba Houttuyniae and Glutinous rice. In this study, NBXH powder (I) and three kinds of NBXH extracts (II, III, and IV) were prepared. The water decoction of NBXH had been used to treat TB in clinic sixteen years suggested that it was effective to treat TB...
January 4, 2017: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/27808362/a-two-step-method-for-identification-of-the-chinese-glutinous-rice-suyunuo-based-on-issr-scar-and-allele-specific-markers
#10
Y B Lin, Y M Zhang, Y Y Hang, M M Li, G C Zhou, X L Shen, X Q Sun
Suyunuo is a valuable glutinous rice variety cultivated mainly in the Lake Taihu area of China. Historically, Suyunuo was presented to emperors as a tribute, and, still today, enjoys a great reputation in China. This study aimed to develop a unique, specific molecular marker for the identification of Suyunuo rice. Polymerase chain reaction (PCR) amplification of inter-simple sequence repeat (ISSR) molecular markers was performed on Suyunuo and 11 other glutinous rice varieties that are mainly cultivated in the Yangtze River Delta region...
October 5, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27795683/genetic-diversity-of-the-wx-flanking-region-in-rice-landraces-in-northern-laos
#11
Chiaki Muto, Ryuji Ishikawa, Kenneth M Olsen, Kazuaki Kawano, Chay Bounphanousay, Toru Matoh, Yo-Ichiro Sato
A glutinous texture of endosperm is one of the important traits of rice (Oyza sativa L.). Northern Laos is known as a center of glutinous rice diversity. We genotyped INDEL, SSR and SNP markers in a sample of 297 rice landraces collected in northern Laos. These glutinous varieties were confirmed to share a loss-of-function mutation in Granule bound starch synthase I (Wx). INDEL markers revealed a high frequency of recombinant genotypes between indica and japonica. Principal component analysis using SSR genotypes of Wx flanking region revealed that glutinous indica landraces were scattered between non-glutinous indica and glutinous-japonica types...
September 2016: Breeding Science
https://www.readbyqxmd.com/read/27788685/influence-of-ethnic-traditional-cultures-on-genetic-diversity-of-rice-landraces-under-on-farm-conservation-in-southwest-china
#12
Yanjie Wang, Yanli Wang, Xiaodong Sun, Zhuoma Caiji, Jingbiao Yang, Di Cui, Guilan Cao, Xiaoding Ma, Bing Han, Dayuan Xue, Longzhi Han
BACKGROUND: Crop genetic resources are important components of biodiversity. However, with the large-scale promotion of mono-cropping, genetic diversity has largely been lost. Ex-situ conservation approaches were widely used to protect traditional crop varieties worldwide. However, this method fails to maintain the dynamic evolutionary processes of crop genetic resources in their original habitats, leading to genetic diversity reduction and even loss of the capacity of resistance to new diseases and pests...
October 27, 2016: Journal of Ethnobiology and Ethnomedicine
https://www.readbyqxmd.com/read/27777467/characterization-of-swiftlet-edible-bird-nest-a-mucin-glycoprotein-and-its-adulterants-by-raman-microspectroscopy
#13
Eric K S Shim, Gleen F Chandra, S Pedireddy, Soo-Y Lee
Edible bird's nest (EBN) is made from the glutinous salivary secretion of highly concentrated mucin glycoprotein by swiftlets (genus Aerodramus or Collocalia) native to the Indo-Pacific region. The unique Raman spectrum of EBN has vibrational lines that can be assigned to peptides and saccharides in the glycoprotein, and it can be used to screen for adulteration. The common edible adulterants classified into two types. Type I adulterants, such as fish bladder, pork skin, karaya gum, coralline seaweed, agar strips, and tremella fungus, were solids which adhered externally on the surface of the EBN cement...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27664617/bioactives-retained-non-glutinous-noodles-from-nixtamalized-dent-and-flint-maize
#14
Amit K Das, Sila Bhattacharya, Vasudeva Singh
Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27664613/effect-of-post-harvest-treatment-on-bioactive-phytochemicals-of-thai-black-rice
#15
Orranuch Norkaew, Pittayaporn Boontakham, Kanchana Dumri, Acharaporn Na Lampang Noenplab, Phumon Sookwong, Sugunya Mahatheeranont
Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27645925/effect-of-alcohol-acid-modification-on-physicochemical-rheological-and-morphological-properties-of-glutinous-rice-starch
#16
Sangeeta Gope, Duyi Samyor, Atanu Kumar Paul, Amit Baran Das
In the present study chemical modification of glutinous rice starch was carried out using 1-Buatnol-hydrochloric acid with varying time and temperature. The changes in physico-chemical, dynamic rheological and morphological properties of starch during hydrolysis was investigated. There was a significant increase in water solubility of starch due to modification; however, swelling and sedimentation value decrease after modification. The peak, hold and final viscosity of modified starches were decreased significantly as compared to native starch...
December 2016: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/27544770/genome-wide-association-study-of-eating-and-cooking-qualities-in-different-subpopulations-of-rice-oryza-sativa-l
#17
Feifei Xu, Jinsong Bao, Qiang He, Yong-Jin Park
BACKGROUND: Starch and protein are two major components of polished rice, and the amylose and protein contents affect eating and cooking qualities (ECQs). In the present study, genome-wide association study with high-quality re-sequencing data was performed for 10 ECQs in a panel of 227 non-glutinous rice accessions and four derived panels. RESULTS: Population structure accounted for high phenotypic variation in three routine panels and had minor effects on subspecies-based panels...
2016: BMC Genomics
https://www.readbyqxmd.com/read/27537844/functional-properties-of-glutinous-rice-flour-by-dry-heat-treatment
#18
Yang Qin, Chengzhen Liu, Suisui Jiang, Jinmiao Cao, Liu Xiong, Qingjie Sun
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS...
2016: PloS One
https://www.readbyqxmd.com/read/27525909/two-step-identification-of-taro-colocasia-esculenta-cv-xinmaoyu-using-specific-psbe-petl-and-simple-sequence-repeat-sequence-characterized-amplified-regions-ssr-scar-markers
#19
H J Dai, Y M Zhang, X Q Sun, J Y Xue, M M Li, M X Cao, X L Shen, Y Y Hang
Colocasia esculenta cv. Xinmaoyu is an eddoe-type taro cultivar local to Taicang, Jiangsu Province, China; it is characterized by its pure flavor, glutinous texture, and high nutritional value. Due to its excellent qualities, the Trademark Office of the State Administration for Industry and Commerce of the People's Republic of China awarded Xinmaoyu, a geographical indication certification in 2014. Therefore, there is an urgent need to develop an efficient molecular marker for the specific identification of this cultivar, which would greatly facilitate the conservation and utilization of this unique germplasm resource...
August 5, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27298579/physiological-and-biochemical-parameters-for-evaluation-and-clustering-of-rice-cultivars-differing-in-salt-tolerance-at-seedling-stage
#20
Sumitahnun Chunthaburee, Anoma Dongsansuk, Jirawat Sanitchon, Wattana Pattanagul, Piyada Theerakulpisut
Salinity tolerance levels and physiological changes were evaluated for twelve rice cultivars, including four white rice and eight black glutinous rice cultivars, during their seedling stage in response to salinity stress at 100 mM NaCl. All the rice cultivars evaluated showed an apparent decrease in growth characteristics and chlorophyll accumulation under salinity stress. By contrast an increase in proline, hydrogen peroxide, peroxidase (POX) activity and anthocyanins were observed for all cultivars. The K(+)/Na(+) ratios evaluated for all rice cultivars were noted to be highly correlated with the salinity scores thus indicating that the K(+)/Na(+) ratio serves as a reliable indicator of salt stress tolerance in rice...
July 2016: Saudi Journal of Biological Sciences
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