The Impact of Rice Lipid on In Vitro Rice Starch Digestibility

The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipi...

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Bibliographic Details
Published in:Foods 2022-05, Vol.11 (10), p.1528
Main Authors: Khatun, Amina, Waters, Daniel L E, Liu, Lei
Format: Article
Language:English
Subjects:
Chromatography
Cooking
diacylglycerol
Digestibility
Digestion
Ethanol
Flour
Food science
Iodine
Lipid composition
Lipids
Liquid chromatography
Lysophosphatidylcholine
lysophospholipid
Mass spectrometry
Mass spectroscopy
Moisture content
Particle size
phospholipid
Rice
Scientific imaging
Solvents
Starch
starch digestion
starch–lipid complex
triacylglycerol
Triglycerides
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Summary:The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipids (LPLs), were analyzed using liquid chromatography−mass spectrometry (LC-MS) and correlated with in vitro rice starch digestibility. Most of the tested lipids exhibited a negative correlation with the in vitro starch digestibility with the correlations being more pronounced for LPLs. Removal of lipids from rice flour increased the in vitro starch digestibility. Conversely, a lipid extract addition to rice flour reduced the starch digestibility. Addition of 1% pure lysophosphatidylcholine (LPC)16:0, TAG54:6, DAG36:4 or PC36:2 individually to rice flour reduced starch digestibility by different extents in the order of LPC16:0 > TAG54:6 > PC36:2 > DAG36:4. LPC16:0 was the most abundant lipid among all the assessed lipids in the white rice (milled rice), and addition of 1% LPC 16:0 to rice flour reduced glucose release following three hours of in vitro starch digestion by 7.4%. There may be a scope to breed rice with a lipid composition to reach a desired starch digestibility or simply through addition of certain lipids before cooking the rice.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11101528