Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (12): 2439-2452.doi: 10.3864/j.issn.0578-1752.2025.12.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Starch Digestion Characteristics and Hypoglycemic Activity of Brown Rice

YU Jing1,2(), ZHU DaWei1, ZHENG Xin1, XU QingYu1, DONG HuiYing1,3, CHEN MingXue1, SHAO YaFang1()   

  1. 1 Rice Product Quality Inspection and Testing Center, Ministry of Agriculture and Rural Affairs/China National Rice Research Institute, Hangzhou 310006
    2 Institute of Nuclear Agricultural Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310029
    3 College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300
  • Received:2024-11-01 Accepted:2025-01-07 Online:2025-06-19 Published:2025-06-19
  • Contact: SHAO YaFang

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Abstract:

【Objective】This study elucidated the starch digestion characteristics of different colored rice grains, and identified the differences in their hypoglycemic activities, such as α-glucosidase and dipeptidyl peptidase-IV inhibition capacity, during cooking and in vitro digestion. It would provide a basis for dietary optimization of whole rice grains diets and the development of functional rice products. 【Method】 An in vitro digestion method was employed to determine the starch digestion rates of polished and brown rice of non-pigmented, red, and black rice grains. Simultaneously, the differences was systematically analyzed and compared among these rice varieties based on their percent of bran part in brown rice, total starch, apparent amylose, total protein, protein fractions (albumin, globulin, prolamin and glutenin), and pasting properties of rice flour. Correlation analysis was conducted to explore the relationships among these indicators. The INFOGEST method was used to simulate the digestion of three colored rice grains cooked in a high-pressure rice cooker. The α-glucosidase and dipeptidyl peptidase-IV inhibitory capacities of bioactive constituents were measured in raw, cooked, and digested rice grains.【Result】 Brown rice exhibited a lower degree of starch digestion, and its starch digestion characteristics were related to its chemical composition. The final degree of starch digestion and the rapid digestion rate of rice starch were not directly correlated, but they showed a negative and positive correlation with the digestion coefficient, respectively (P<0.05). The starch digestion rate constant was significantly positively correlated with prolamin content. The rapid starch digestion rate was significantly positively correlated with percent of bran part in brown rice, total starch, and albumin content, while it was significantly negatively correlated with globulin and apparent amylose content. The final degree of starch digestion was significantly negatively correlated with percent of bran part in brown rice, albumin, and prolamin content (P<0.05). The digestion characteristics of starch also exhibited a certain correlation with its pasting properties. Rice with lower trough and final viscosity and higher breakdown value tended to have a higher rapid starch digestion rate. Colored rice varieties exhibited higher hypoglycemic activities, where red rice had higher α-glucosidase inhibitory capacity and black rice had higher dipeptidyl peptidase-IV inhibitory capacity. During cooking and in vitro digestion, the α-glucosidase inhibitory capacity of non-pigmented and red rice decreased first and then increased, while that of black rice remains basically unchanged. The DPP-IV inhibitory capacity of non-pigmented rice gradually increased during cooking and in vitro digestion, especially after digestion, while that of red and black rice exhibited initial decrease and then increase.【Conclusion】The starch digestion degree of brown rice is lower than that of polished rice. After cooking and digestion, the differences in α-glucosidase or dipeptidyl peptidase-IV inhibitory capacities among different colored rice grains were not significant. However, considering the synergistic effects of these two hypoglycemic activities, black rice grains showed certain advantages in reducing blood glucose levels.

Key words: brown rice, chemical composition, starch digestion characteristics, α-glucosidase inhibitory capacity, dipeptidyl peptidase- IV inhibitory capacity

Fig. 1

Six brown rice grains used in this study"

Table 1

Composition of electrolyte stock solutions of 1.25 × SSF, SGF and SIF"

浓度
Concentration (mol∙L-1)		 1.25 × SSF (pH 7.0) 1.25 × SGF (pH 3.0) 1.25 × SIF (pH 7.0)
加入体积
Added volume (mL)		 加入体积
Added volume (mL)		 加入体积
Added volume (mL)
KCl 0.50 18.875 8.625 8.500
KH2PO4 0.50 4.625 1.125 1.000
NaHCO3 1.00 8.500 15.625 53.125
NaCl 2.00 - 14.750 12.000
MgCl·6H2O 0.15 0.625 0.500 1.375
(NH4)2CO3 0.50 0.075 0.625 -
HCl 6.00 0.113 1.625 0.875
ddH2O - 定容至500 mL
Set volume to 500 mL		 定容至500 mL
Set volume to 500 mL		 定容至500 mL
Set volume to 500 mL

Table 2

Working fluid system for simulated digestion"

口腔消化Oral digestion 胃消化Gastric digestion 肠消化Intestinal digestion
食物或食糜Food or chyme (g∙mL-1) 5 10 20
1.25×消化母液1.25 × electrolyte stock solutions (mL) 4 8 8
0.3 mol∙L-1 CaCl2·2H2O (mL) 0.025 0.005 0.04
消化酶Digestive enzyme (mL) 0.75 0.667 5
牛胆盐Bile salt (mL) - - 3
H2O (mL) 0.225 1.208 3.84
5 mol∙L-1 HCl (mL) - 0.12 -
5 mol∙L-1 NaOH (mL) - - 0.12
终体积Final volume (mL) 10 20 40

Table 3

Composition of reaction system for DPP-IV inhibitory ability test"

溶液体积
Volume of solution (μL)		 对照空白组
Control blank		 对照组
Control		 样品空白组
Sample blank		 样品组
Sample
缓冲液 Buffer solution 50 40 40 30
样品提取液 Sample extract 0 0 10 10
DPP-IV 0 10 0 10
DPP-IV底物 DPP-IV substrate 50 50 50 50

Fig. 2

The analysis of starch digestibility of different colored rice"

Table 4

Differential analysis of kinetic parameters of starch digestion in different colored rice"

品种
Variety		 稻米种类
Rice grain		 淀粉消化程度
C∞ (%)		 系数
k (min-1)		 前20 min的淀粉消化速率
IRR20 (%·min-1)
NK2021 精米
Polished rice		 78.13±0.94ab 0.044±0.005c 2.28±0.268bc
ZZ35 72.89±0.56cd 0.043±0.002c 2.102±0.110c
CFH 79.16±0.97a 0.162±0.005a 3.802±0.088a
YZD 74.97±0.37bc 0.081±0.01bc 2.993±0.232abc
BH 70.15±0.42d 0.108±0.011b 3.094±0.153ab
HXD 81.11±0.84a 0.116±0.006b 3.655±0.121a
NK2021 糙米
Brown rice		 72.36±1.85a 0.043±0.005ab 2.083±0.292ab
ZZ35 66.07±0.60ab 0.025±0.002b 1.299±0.130b
CFH 62.83±0.23bc 0.068±0.013ab 2.309±0.312ab
YZD 64.84±0.74b 0.053±0.003ab 2.118±0.130ab
BH 56.71±2.26c 0.153±0.049a 2.639±0.364ab
HXD 64.12±1.02bc 0.112±0.021ab 2.836±0.272a

Table 5

Differential analysis of chemical components in different colored rice"

品种
Variety 		糙米糠层占比
Percent of bran part in brown rice (PBW, %)		 直链淀粉
Apparent amylose content
(AAC, %)		 总淀粉
Total starch content
(TSC, %)		 总蛋白
Total protein content
(TPC, %)		 蛋白组分 Protein component (mg BSAE·g-1)
清蛋白
Albumin		 球蛋白
Globulin		 醇溶蛋白
Prolamin		 谷蛋白
Glutenin
NK2021 13.04±0.62b 16.15±0.07d 77.19±0.52a 8.46±0.25c 8.43±0.62ab 6.89±0.02a 0.61±0.01ab 16.96±0.23d
ZZ35 9.84±0.64c 24.4±0.14b 71.60±0.30b 10.96±0.27a 7.35±0.19b 8.75±0.99a 0.6±0.09ab 22.79±0.23a
CFH 13.59±0.61b 18.6±0.28c 75.89±0.29a 9.48±0.24b 8.9±0.69ab 6.81±0.62a 0.94±0.14ab 20.95±0.23b
YZD 18.38±0.57a 25.35±0.21a 72.41±0.87b 11.5±0.19a 9.16±0.56ab 7.38±0.08a 0.27±0.02b 23.12±0.51a
BH 17.93±0.58a 15.15±0.07e 76.36±0.56a 9.05±0.17bc 9.47±0.53a 6.95±0.51a 1.09±0.34a 18.04±0.38cd
HXD 17.29±0.31a 17.7±0.28c 77.94±0.74a 8.82±0.23bc 8.62±0.21ab 7.05±0.96a 0.86±0.24ab 18.61±0.09c

Table 6

Differential analysis of pasting viscosity in different colored rice"

品种
Variety		 峰值黏度
Peak viscosity (Pa·s)		 最低黏度
Trough viscosity (Pa·s)		 最终黏度
Final viscosity (Pa·s)		 崩解值
Breakdown (Pa·s)		 消减值
Setback (Pa·s)		 回复值
Consistency (Pa·s)
NK2021 2.746±0.079a 2.054±0.068a 3.145±0.071a 0.692±0.011a 0.399±0.008d 1.091±0.004a
ZZ35 2.133±0.011c 2.086±0.011a 3.097±0.006a 0.048±0.001e 0.964±0.006a 1.012±0.005a
CFH 1.844±0.036d 1.466±0.016c 2.494±0.001c 0.378±0.021c 0.651±0.037c 1.028±0.017a
YZD 1.439±0.065e 1.44±0.066c 2.368±0.046c 0.094±0.003d 0.834±0.023b 0.928±0.112a
BH 2.437±0.001b 1.848±0.004b 2.785±0.002b 0.589±0.006b 0.348±0.004d 0.937±0.002a
HXD 1.883±0.024d 1.502±0.021c 2.522±0.021c 0.382±0.004c 0.639±0.003c 1.021±0.001a

Fig. 3

Correlation analysis of physicochemical properties in rice samples"

Fig. 4

Analysis of hypoglycemic activity of different brown rice varieties Different lowercase letters indicate significant difference (P<0.05)"

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