Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice

International Journal of Food Science - Tập 2021 - Trang 1-9 - 2021
Thùy Linh Nguyễn1, Khanh Son Trinh2
1Nong Lam University, Ho Chi Minh City, Vietnam
2Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam

Tóm tắt

Five Vietnamese rice varieties, which differ in their basic chemical composition (starch content, amylose content, fiber content) including polished rices and whole grain rices, were chosen for this study. High-fat diet-induced obesity, using these rice, was subjected to in vivo experiments to evaluate the effects of body weight gain, caloric intake, postprandial blood glucose level (PBGL), and glycemic index (GI) in tested mice groups. PBGL peaks appeared at 30th minute after eating, and GI of each experimental group was ranked in order as GN > TL > HR > GM > L Đ and GN > LT > HR > L Đ >   GM , respectively, in which, brown rice (LĐ) and germinated brown rice (GM) had low GI. Furthermore, these rice varieties caused the lowest LDL cholesterol and the ratio of LDL/HDL cholesterols in mice. In this study, the higher the amylose and fiber contents were, the lower glycemic index, triglycerides, LDL, and LDL/HDL values were. The golden flower glutinous rice (GN), with low amylose and fiber content, gave worse blood lipid parameters than that of GM and LĐ. Histopathological studies of white adipose and liver tissues showed that LĐ and GM significantly reduced the symptoms of obesity and fatty liver compared with the others, especially compared to GN. The results obtained from this study help patients with overweight, obesity, and type 2 diabetes choose the right rice variety for their daily diet to be able to control their diseases.

Từ khóa


Tài liệu tham khảo

WHO, Obesity and overweight

10.1080/10408398.2012.717976

IRRI, Rice basics

10.1001/archinternmed.2010.109

10.1093/ajcn/47.3.428

10.3945/jn.110.132944

A. Rohman, 2014, Rice in health and nutrition, International Food Research Journal, 21, 13

10.1186/s12906-016-1116-y

G. Philip, 1997, Reeves. Components of the AIN-93 diets as improvements in the AIN-76A diet, The Journal of Nutrition, 127, 838S, 10.1093/jn/127.5.838S

10.4103/0976-500X.119726

AOAC, 2019, Official Methods of Analysis, 21st

ISO 5498:1981, Agricultural food products – determination of crude fibre content – general method

FAO, 2003, Food energy - methods of analysis and conversion factors. Chapter 2 – Methods of Food Analysis

10.1016/j.jcs.2006.05.001

10.4103/0976-500X.72350

NC3Rs, Animal technician hub. National Centre for the Replacement Refinement & Reduction of Animals in Research

10.1258/002367779780943224

A. H. E. Aledani, 2020, Effect of different methods of anesthesia on physiobiochemical parameters in laboratory male rats, Basrah Journal of Veterinary Research, 19, 206

10.3892/ijmm.2017.3063

10.1094/CCHEM-85-1-0051

10.1093/ajcn/43.1.167

M. H. Stipanuk, 2012, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd

B. O. Juliano, 1993, Rice in human nutrition. International Rice Research Institute

P. D. Babu, 2009, Brown rice-beyond the color reviving a lost health food-a review, American-Eurasian Journal of Agronomy, 2, 67

J. M. W. Wong, 2006, Colonic health: fermentation and short chain fatty acids. Journal of Clinical Gastroenterology, Mar, 40, 235

10.1016/j.carbpol.2011.07.017

10.3109/09637486.2012.700922

10.1093/ajcn/34.3.362

10.1016/j.foodchem.2011.09.098

10.1017/S0007114513002432

FDA, Scientific evaluation of the evidence on the beneficial physiological effects of isolated or synthetic non-digestible carbohydrates submitted as a citizen petition (21 CFR 10.30): Guidance for Industry

10.1542/peds.103.3.e26

10.1080/10408398.2013.842887

10.1056/NEJM198903163201105

10.1016/S0140-6736(04)16937-7

10.1590/S0103-84782012005000002

M. C. Linder, 1991, Nutrition and Metabolism of Carbohydrates. Nutritional biochemistry and metabolism with clinical applications, 2nd

10.1007/s11427-016-0322-x

10.1038/s41598-017-08444-6

Thông tin
Thông tin xuất bản

International Journal of Food Science

Tập 2021

1-9

Thông tin tác giả