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Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.
Am J Clin Nutr. 1991 Nov; 54(5):871-7.AJ

Abstract

Three high-amylose rice varieties, IR42, IR36, and IR62, with similar chemical composition including amylose content (26.7-27.0%), were cooked under the same conditions and tested for in vitro digestibility as well as blood glucose and insulin responses in healthy human volunteers. The starch-digestion rate and the glycemic and insulin responses were the highest in IR42, followed by IR36 and, then IR62. The differences were not due to unabsorbed carbohydrate but were related to their physicochemical properties, such as gelatinization temperature, minimum cooking time, amylograph consistency, and volume expansion upon cooking. When the three varieties were cooked for their minimum cooking time, they had the same degree of gelatinization and their starch-digestion rates and glycemic responses were similar. We conclude that amylose content alone is not a good predictor of starch-digestion rate or glycemic response. Rice varieties with similar high-amylose contents can differ in physicochemical (gelatinization) properties and this, in turn, can influence starch digestibility and blood glucose response.

Authors+Show Affiliations

Panlasigui LN
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Thompson LU
No affiliation info available
Juliano BO
No affiliation info available
Perez CM
No affiliation info available
Yiu SH
No affiliation info available
Greenberg GR
No affiliation info available

MeSH

AdultAmyloseBlood GlucoseCarbohydrate MetabolismCookingDigestionFemaleHumansInsulinMaleOryzaStarchWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

1951159

Citation

Panlasigui, L N., et al. "Rice Varieties With Similar Amylose Content Differ in Starch Digestibility and Glycemic Response in Humans." The American Journal of Clinical Nutrition, vol. 54, no. 5, 1991, pp. 871-7.
Panlasigui LN, Thompson LU, Juliano BO, et al. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am J Clin Nutr. 1991;54(5):871-7.
Panlasigui, L. N., Thompson, L. U., Juliano, B. O., Perez, C. M., Yiu, S. H., & Greenberg, G. R. (1991). Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 54(5), 871-7.
Panlasigui LN, et al. Rice Varieties With Similar Amylose Content Differ in Starch Digestibility and Glycemic Response in Humans. Am J Clin Nutr. 1991;54(5):871-7. PubMed PMID: 1951159.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. AU - Panlasigui,L N, AU - Thompson,L U, AU - Juliano,B O, AU - Perez,C M, AU - Yiu,S H, AU - Greenberg,G R, PY - 1991/11/1/pubmed PY - 1991/11/1/medline PY - 1991/11/1/entrez SP - 871 EP - 7 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 54 IS - 5 N2 - Three high-amylose rice varieties, IR42, IR36, and IR62, with similar chemical composition including amylose content (26.7-27.0%), were cooked under the same conditions and tested for in vitro digestibility as well as blood glucose and insulin responses in healthy human volunteers. The starch-digestion rate and the glycemic and insulin responses were the highest in IR42, followed by IR36 and, then IR62. The differences were not due to unabsorbed carbohydrate but were related to their physicochemical properties, such as gelatinization temperature, minimum cooking time, amylograph consistency, and volume expansion upon cooking. When the three varieties were cooked for their minimum cooking time, they had the same degree of gelatinization and their starch-digestion rates and glycemic responses were similar. We conclude that amylose content alone is not a good predictor of starch-digestion rate or glycemic response. Rice varieties with similar high-amylose contents can differ in physicochemical (gelatinization) properties and this, in turn, can influence starch digestibility and blood glucose response. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/1951159/Rice_varieties_with_similar_amylose_content_differ_in_starch_digestibility_and_glycemic_response_in_humans_ DB - PRIME DP - Unbound Medicine ER -