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The Impact of Rice Lipid on In Vitro Rice Starch Digestibility
The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipi...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140711/ https://www.ncbi.nlm.nih.gov/pubmed/35627097 http://dx.doi.org/10.3390/foods11101528 |
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author | Khatun, Amina Waters, Daniel L. E. Liu, Lei |
author_facet | Khatun, Amina Waters, Daniel L. E. Liu, Lei |
author_sort | Khatun, Amina |
collection | PubMed |
description | The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipids (LPLs), were analyzed using liquid chromatography–mass spectrometry (LC-MS) and correlated with in vitro rice starch digestibility. Most of the tested lipids exhibited a negative correlation with the in vitro starch digestibility with the correlations being more pronounced for LPLs. Removal of lipids from rice flour increased the in vitro starch digestibility. Conversely, a lipid extract addition to rice flour reduced the starch digestibility. Addition of 1% pure lysophosphatidylcholine (LPC)16:0, TAG54:6, DAG36:4 or PC36:2 individually to rice flour reduced starch digestibility by different extents in the order of LPC16:0 > TAG54:6 > PC36:2 > DAG36:4. LPC16:0 was the most abundant lipid among all the assessed lipids in the white rice (milled rice), and addition of 1% LPC 16:0 to rice flour reduced glucose release following three hours of in vitro starch digestion by 7.4%. There may be a scope to breed rice with a lipid composition to reach a desired starch digestibility or simply through addition of certain lipids before cooking the rice. |
format | Online Article Text |
id | pubmed-9140711 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91407112022-05-28 The Impact of Rice Lipid on In Vitro Rice Starch Digestibility Khatun, Amina Waters, Daniel L. E. Liu, Lei Foods Article The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipids (LPLs), were analyzed using liquid chromatography–mass spectrometry (LC-MS) and correlated with in vitro rice starch digestibility. Most of the tested lipids exhibited a negative correlation with the in vitro starch digestibility with the correlations being more pronounced for LPLs. Removal of lipids from rice flour increased the in vitro starch digestibility. Conversely, a lipid extract addition to rice flour reduced the starch digestibility. Addition of 1% pure lysophosphatidylcholine (LPC)16:0, TAG54:6, DAG36:4 or PC36:2 individually to rice flour reduced starch digestibility by different extents in the order of LPC16:0 > TAG54:6 > PC36:2 > DAG36:4. LPC16:0 was the most abundant lipid among all the assessed lipids in the white rice (milled rice), and addition of 1% LPC 16:0 to rice flour reduced glucose release following three hours of in vitro starch digestion by 7.4%. There may be a scope to breed rice with a lipid composition to reach a desired starch digestibility or simply through addition of certain lipids before cooking the rice. MDPI 2022-05-23 /pmc/articles/PMC9140711/ /pubmed/35627097 http://dx.doi.org/10.3390/foods11101528 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Khatun, Amina Waters, Daniel L. E. Liu, Lei The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title | The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title_full | The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title_fullStr | The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title_full_unstemmed | The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title_short | The Impact of Rice Lipid on In Vitro Rice Starch Digestibility |
title_sort | impact of rice lipid on in vitro rice starch digestibility |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140711/ https://www.ncbi.nlm.nih.gov/pubmed/35627097 http://dx.doi.org/10.3390/foods11101528 |
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