Ohne Titel
The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pan, Yujie [verfasserIn] Hou, Yingying [verfasserIn] Yang, Hui [verfasserIn] Zhang, Tingting [verfasserIn] Jin, Weiping [verfasserIn] Yi, Minghua [verfasserIn] Han, Jianzhong [verfasserIn] Liu, Weilin [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of cereal science - London : Academic Press, 1983, 113 |
|---|---|
| Übergeordnetes Werk: |
volume:113 |
| DOI / URN: |
10.1016/j.jcs.2023.103747 |
|---|
| Katalog-ID: |
ELV063245264 |
|---|
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| 520 | |a The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. | ||
| 650 | 4 | |a Rice | |
| 650 | 4 | |a In vitro dynamic digestion | |
| 650 | 4 | |a Gut microbiota | |
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| 700 | 1 | |a Hou, Yingying |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Tingting |e verfasserin |4 aut | |
| 700 | 1 | |a Jin, Weiping |e verfasserin |4 aut | |
| 700 | 1 | |a Yi, Minghua |e verfasserin |4 aut | |
| 700 | 1 | |a Han, Jianzhong |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Weilin |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of cereal science |d London : Academic Press, 1983 |g 113 |h Online-Ressource |w (DE-627)266890946 |w (DE-600)1469001-9 |w (DE-576)253762944 |7 nnns |
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| 912 | |a GBV_ILN_2336 | ||
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| 912 | |a GBV_ILN_4338 | ||
| 912 | |a GBV_ILN_4393 | ||
| 912 | |a GBV_ILN_4700 | ||
| 936 | b | k | |a 48.50 |j Pflanzenproduktion: Allgemeines |q VZ |
| 936 | b | k | |a 58.34 |j Lebensmitteltechnologie |q VZ |
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2023 |
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48.50 58.34 |
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2023 |
| allfields |
10.1016/j.jcs.2023.103747 doi (DE-627)ELV063245264 (ELSEVIER)S0733-5210(23)00120-0 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Pan, Yujie verfasserin aut 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. Rice In vitro dynamic digestion Gut microbiota SCFAs Hou, Yingying verfasserin aut Yang, Hui verfasserin aut Zhang, Tingting verfasserin aut Jin, Weiping verfasserin aut Yi, Minghua verfasserin aut Han, Jianzhong verfasserin aut Liu, Weilin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 113 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:113 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 113 |
| spelling |
10.1016/j.jcs.2023.103747 doi (DE-627)ELV063245264 (ELSEVIER)S0733-5210(23)00120-0 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Pan, Yujie verfasserin aut 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. Rice In vitro dynamic digestion Gut microbiota SCFAs Hou, Yingying verfasserin aut Yang, Hui verfasserin aut Zhang, Tingting verfasserin aut Jin, Weiping verfasserin aut Yi, Minghua verfasserin aut Han, Jianzhong verfasserin aut Liu, Weilin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 113 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:113 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 113 |
| allfields_unstemmed |
10.1016/j.jcs.2023.103747 doi (DE-627)ELV063245264 (ELSEVIER)S0733-5210(23)00120-0 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Pan, Yujie verfasserin aut 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. Rice In vitro dynamic digestion Gut microbiota SCFAs Hou, Yingying verfasserin aut Yang, Hui verfasserin aut Zhang, Tingting verfasserin aut Jin, Weiping verfasserin aut Yi, Minghua verfasserin aut Han, Jianzhong verfasserin aut Liu, Weilin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 113 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:113 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 113 |
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10.1016/j.jcs.2023.103747 doi (DE-627)ELV063245264 (ELSEVIER)S0733-5210(23)00120-0 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Pan, Yujie verfasserin aut 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. Rice In vitro dynamic digestion Gut microbiota SCFAs Hou, Yingying verfasserin aut Yang, Hui verfasserin aut Zhang, Tingting verfasserin aut Jin, Weiping verfasserin aut Yi, Minghua verfasserin aut Han, Jianzhong verfasserin aut Liu, Weilin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 113 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:113 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 113 |
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10.1016/j.jcs.2023.103747 doi (DE-627)ELV063245264 (ELSEVIER)S0733-5210(23)00120-0 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Pan, Yujie verfasserin aut 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. Rice In vitro dynamic digestion Gut microbiota SCFAs Hou, Yingying verfasserin aut Yang, Hui verfasserin aut Zhang, Tingting verfasserin aut Jin, Weiping verfasserin aut Yi, Minghua verfasserin aut Han, Jianzhong verfasserin aut Liu, Weilin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 113 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:113 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 113 |
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The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. |
| abstractGer |
The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. |
| abstract_unstemmed |
The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota. |
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|
| score |
7.401101 |