基于烹饪条件和栽培品种的大米中葡萄糖甘油酰胺的生物可及性

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-06-01 DOI:10.5650/jos.ess24057

Shinji Yamashita, Shun Tanaka, Teruo Miyazawa, Mikio Kinoshita

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引用次数: 0

摘要

葡萄糖甘油酰胺（GlcCer）是植物中的一种主要鞘脂，具有多种食用功能，包括改善肠道功能障碍。这项研究利用体外消化模型，根据转移到消化液中的 GlcCer 含量评估了大米的烹饪条件和栽培品种，以研究与 GlcCer 可用性有关的因素。米粥中转移到消化液中的 GlcCer 含量高于煮熟的大米。水煮大米消化液中的 GlcCer 含量因大米品种而异，而大米粥中的 GlcCer 含量则没有差异。因此，大米中的 GlcCer 并未通过消化完全被利用。此外，生物可利用性与直链淀粉比率和添加的水含量有关。

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Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar

Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an in vitro digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content.

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.