Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins
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ORIGINAL PAPER
Slower liberation and digestion of amylose in high‑amylose rice cooked with adzuki bean: contribution of procyanidins Umeo Takahama1 · Sachiko Hirota2 · Filis Morina3 Received: 26 June 2020 / Revised: 3 September 2020 / Accepted: 5 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Adzuki bean is cooked with rice in Japan, and the color of rice becomes pale red by the cooking. In previous papers, we showed that pancreatin-induced starch liberation was slower in red rice prepared from non-glutinous rice. In this study, it was shown that pancreatin-induced amylose liberation from high-amylose rice was divided into two phases independent of cooking with or without adzuki bean; the first phase was amylose liberation from starch leached from rice during the cooking and the second phase was the liberation of amylose from starch in rice grains. The slower amylose liberation from rice cooked with adzuki bean was due to the binding of cyanidin-producible components derived from procyanidins to rice. The binding was confirmed by treating rice with a 1-butanol/HCl/Fe(III) system. The digestion of amylose liberated from highamylose rice cooked with adzuki bean was also slower, and the liberated amylose could produce cyanidin by the 1-butanol/ HCl/Fe(III)-treatment. Furthermore, it was shown (i) that the heating of rice flour with reagent procyanidin B2 resulted in the binding of the oxidation products to the flour, and (ii) that the binding resulted in the slower digestion of amylose in the rice flour. It was concluded that the slower liberation and digestion in high-amylose rice cooked with adzuki bean were due to the binding of cyanidin-producible components, which were derived from adzuki bean procyanidins, to amylose during the cooking. Keywords Adzuki bean · Cooking · High-amylose rice · Interaction of procyanidins with amylose · Starch digestion
Introduction Modern lifestyle such as lack of activity and intake of nutrient-rich foods brings several health disadvantages to people in developed countries. Among them, obesity and diabetes are included. One of the strategies to prevent obesity and diabetes is the development of starch-based foods, the digestion of which is slow and the taste is good. The digestibility of starch is affected by the physical structures of starch granules and the ratio of amylose and amylopectin [1–4], and the digestibility can be slowed down by interacting with various components. In the components, plant phenolic compounds
* Umeo Takahama [email protected]‑dent.ac.jp 1
Faculty of Dentistry, Kyushu Dental University, Kitakyushu 803‑8580, Japan
2
Sanyo Gakuen College, Okayama 703‑8501, Japan
3
Biology Center of the Czech Academy of Sciences, Institute of Plant Molecular Biology, České Budejovice, Czechia
such as flavonoids are included. Some flavonoids form strong hydrogen bonds and hydrophobic bonds with starch, resulting in the slower starch digestion [5–9]. In East Asia including Japan, rice is a common food. Rice can be clas
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