Starch degradation and production of resistant starch in cooked rice, and effect of resistant starch on intestinal maicroflora.

米饭中淀粉的降解和抗性淀粉的产生以及抗性淀粉对肠道菌群的影响。

• 批准号: 17500571
• 负责人: SUGAWARA Masayoshi
• 金额: $ 2.4万
• 依托单位: Nagaoka National College of Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17500571/
• 关键词: starch; gelatinization; retrogradation; resistant starch; intestinal bacteria; cooked rice; 糊化老化; 難消化性澱粉; 澱粉老化

After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this study is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and bad eating quality by the sensory test.In spite of low resistant starch content of aging rice, the cecal content short chain fatty acids and starch content of rat fed aging rice powder were higher than that of rat fed fresh and warm rice powder. In our rat study showed that retrograded starch in cold rice was resistant to digestion and absorption in the small intestine, and any indigestible starches reached and fermented by intestinal bacteria in the cecum.

米饭烹饪后，煮熟的水稻中淀粉的逆行在胶质化温度下会迅速发展。冷米（大米）无味，坚硬，消化缓慢。我在这项研究中的目的是解释了冷米无味与淀粉逆行索引之间的关系。淀粉胶质化度，淀粉白度指数和抗性淀粉含量是淀粉逆转的索引，并没有明显变化的冷和衰老的大米，这些大米非常牢固，饮食质量是通过感觉测试的。大鼠喂养米粉的盲肠含量短链脂肪酸和淀粉含量高于喂新鲜和温暖米粉的大鼠。在我们的大鼠研究中，在冷稻中逆行的淀粉对小肠中的消化和吸收有抵抗力，并且盲肠中肠道细菌触及并发酵的任何不可消化的淀粉。

项目成果

Thank you for your kind help after the 2004 mid Niigata earthquake. We learned the importance of suppressing starch staling and resistant starch production in relief food.

感谢您在 2004 年新泻中期地震后提供的善意帮助。

• 发表时间: 2007
• 作者: Sanae Nonaka;Kazumi Mochida;Yuji Tasaki;Masayoshi Sugawara
• 通讯作者: Masayoshi Sugawara

Thank You for Your Kind Help after the 2004 Mid Niigata Earthquake.We Learned the Importance of Suppressing Starch Staling and Resistant Starch Production in Relief Food

感谢您在 2004 年新泻中部地震后提供的善意帮助。我们认识到了救灾食品中抑制淀粉陈化和抗性淀粉生产的重要性

• 发表时间: 2007
• 作者: 野中 咲菜絵;持田 和美;田崎 裕二;菅原 正義
• 通讯作者: 菅原 正義

New relief foods for vulnerable people in the 2004 mid Niigata earthquake.

为 2004 年新泻中期地震中的弱势群体提供的新救援食品。

• 发表时间: 2007
• 期刊: MONBUKAGAKUTUSH1N Vol.184
• 作者: 佐賀真一;Shin-ichi Saga;蛇穴治夫;奥山英登;Haruo Jaana;Hideto Okuyama;蛇穴治夫;Haruo Jaana;Lin Yang;Lin Yang;Lin Yang;Takehisa Kumagai;Takehisa Kumagai;菅原 正義;Masayoshi Sugawara;菅原正義;菅原 正義;Masayoshi Sugawara
• 通讯作者: Masayoshi Sugawara

米飯炊飯後の老化の進行と難消化性デンプンの生成

煮饭后老化和抗性淀粉产生的进展

• 发表时间: 2007
• 作者: 野中 咲菜絵;菅原 正義
• 通讯作者: 菅原 正義

Starch degradation and production of resistant starch in cooked rice.

米饭中淀粉的降解和抗性淀粉的产生。

• 发表时间: 2008
• 期刊: Research Reports of Nagaoka National College of Technology Vol.44
• 作者: 佐賀真一;Shin-ichi Saga;蛇穴治夫;奥山英登;Haruo Jaana;Hideto Okuyama;蛇穴治夫;Haruo Jaana;Lin Yang;Lin Yang;Lin Yang;Takehisa Kumagai;Takehisa Kumagai;菅原 正義;Masayoshi Sugawara
• 通讯作者: Masayoshi Sugawara