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 in...

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Bibliographic Details
Published inJournal of Oleo Science Vol. 73; no. 6; pp. 905 - 909
Main Authors Yamashita, Shinji, Tanaka, Shun, Miyazawa, Teruo, Kinoshita, Mikio
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 2024
Japan Science and Technology Agency
Subjects
amylose
Amylose - analysis
Bioavailability
Biological Availability
boiled rice
Cooking
Cooking - methods
Digestion
digestive juice
glucosylceramide
Glucosylceramides - metabolism
Moisture content
Oryza - chemistry
Oryza - metabolism
rice gruel
Water
rice gruel
amylose
digestive juice
boiled rice
glucosylceramide
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Summary: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.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess24057