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Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice

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Title Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice
 
Creator Pautong, Putlih Adzra
Añonuevo, Joanne Jerenice
Guzman, Maria Krishna de
Sumayao, Rodolfo
Henry, Christiani Jeyakumar
Sreenivasulu, Nese
 
Subject rice
glycine max
in vitro
digestibility
starch
food science
 
Description Mainstreaming the low glycemic index (GI) trait in breeding programs is constrained by low-throughput and high-cost clinical GI phenotyping. This study aimed to evaluate the potential of starch fine structure components and simulated digestion parameters in predicting GI in rice. Amylose (AM1 and AM2; r = −0.94 and r = −0.80, respectively, p < .05) and amylopectin fine structure (MCAP, SCAP, and SCAP1; r = 0.78-0.86, p < .05) measured through size-exclusion chromatography along with resistant starch (r = −0.81, p < .05) in seven (7) rice accessions showed high correlation with in vivo GI. Meanwhile, starch hydrolysis extent (SH) and the corresponding area under the digestion curve (AUC) obtained through in vitro digestion were found to be of higher correlation with GI, even within shorter digestion periods of 5 min or 30 min (r = 0.96, p < .01). These results highlight the potential use of these parameters as predictors of GI, with improved predictive capacity through a multiple regression model. Higher correlations of simulated digestion AUC with GI may be due to its ability to account for the overall food matrix native macro- and micro-structures, gaining an added advantage over SEC method as a predictive tool in studying rice GI variability. Validation in a larger population is an inevitable next step.
 
Date 2022-10
2023-01-03T12:13:37Z
2023-01-03T12:13:37Z
 
Type Journal Article
 
Identifier Pautong, Putlih Adzra, Joanne Jerenice Añonuevo, Maria Krishna de Guzman, Rodolfo Sumayao Jr, Christiani Jeyakumar Henry, and Nese Sreenivasulu. "Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice." LWT 168 (2022): 113929.
0023-6438
https://hdl.handle.net/10568/126495
https://doi.org/10.1016/j.lwt.2022.113929
 
Language en
 
Rights CC-BY-NC-ND-4.0
Open Access
 
Format 13 p.
application/pdf
 
Publisher Elsevier BV
 
Source LWT - Food Science and Technology