Retrogradación del almidón en arroz: efecto sobre su índice glicémico
Palabras clave:
almidón resistente, arroz, fibra, retrogradaciónResumen
Las enfermedades crónicas no transmisibles (ECNT) son la primera causa de mortalidad e incapacidad en el mundo. Los alimentos con mayor contenido de almidón resistente pueden ayudar a prevenir este tipo de patologías. El arroz es el alimento de mayor consumo en Colombia y a través de un proceso de retrogradación podría aumentar su contenido de almidón resistente, mejorar sus propiedades nutricionales y contribuir a la prevención de ECNT. Se realizó una revisión sistemática haciendo una búsqueda exhaustiva en las bases de datos PubMed, ScienceDirect, Scopus y Google Académico, con diferentes filtros para una mejor selección de los artículos. Se tuvieron en cuenta únicamente ensayos clínicos, en humanos y con almidón resistente tipo 3. La mayoría de los estudios mostraron que el almidón retrogradado disminuye el índice glicémico e insulínico y tiene efectos benéficos para la salud.
Descargas
Referencias
Mockus-Sivickas I, Trujillo-Güisa ML. Obesidad y enfermedades asociadas. Bogotá:
Universidad Nacional de Colombia; 2013.
Organización Panamericana de la Salud/Organización Mundial de la Salud. Informe
quinquennial 2008-2012 del director de la Oficina Sanitaria Panamericana; 2012.
https://iris.paho.org/bitstream/handle/10665.2/4140/Documento%20Oficial%20343_
es.pdf?sequence=1&isAllowed=y.
International Monetary Fund. World Economic Outlook Database April 2015
[internet]. https://www.imf.org/en/Publications/WEO/weo-database/2015/April
World Health Organization/Food and Agriculture Organization of the United Nations.
Diet, Nutrition and the Prevention of Chronic Diseases [internet]. 2012. https://www.
fao.org/3/ac911e/ac911e00.htm
Watanabe K. Anti-inflammatory diet: necessity of scientific spotlight and challenges.
Complement Ther Med. 2020;50:102281. DOI: 10.1016/j.ctim.2019.102281
Ma Z, Hu X, Boye JI. Research advances on the formation mechanism of resistant
starch type III: a review. Crit Rev Food Sci Nutr. 2020;60(2):276-97. https://doi.org/1
,1080/10408398.2018.1523785
Saura‐Calixto F, Goñi I, Bravo L, Mañas E.. Resistant starch in foods: modified
method for dietary fiber residues. J Food Sci. 1993;58(3):642-643. https://doi.
org/10.1111/j.1365-2621.1993.tb04346.x
Sotelo A, Argote RM, Cornejo L, et al. Medición de fibra dietética y almidón
resistente: reto para alumnos del Laboratorio de Desarrollo Experimental de Alimentos
(LabDEA). Educ Quím. 2008;19(1):42-49. https://www.scielo.org.mx/pdf/eq/v19n1/
v19n1a7.pdf
Kovatcheva-Datchary P, Nilsson A, Akrami R, et al. Dietary fiber-induced improvement
in glucose metabolism is associated with increased abundance of Prevotella. Cell
Metabolism. 2015;22(6):971-982. https://doi.org/10.1016/j.cmet.2015.10.001
Gani A, Wani SM, Masoodi FA, et al. Characterization of rice starches extracted
from Indian cultivars. Food Sci Technol Int. 2013;19(2):143-52. https://doi.
org/10.1177/108201321244
MacNeil S, Rebry RM, Tetlow IJ, et al. Resistant starch intake at breakfast affects
posprandial responses in type 2 diabetics and enhances the glucose-dependent
insulinotropic polypeptide-insulin relationship following a second meal. Appl Physiol
Nutr Metab. 2013;38(12):1187-1195. https://doi.org/10.1139/apnm-2013-0023
Bergeron N, Williams PT, Lamendella R, et al. Diets high in resistant starch increase
plasma levels of trimethylamine-N- oxide, a gut microbiome metabolite associated
with CVD risk. Br J Nutr. 2016;116(12):2020-2029. https://doi.org/10.1017/
S0007114516004165
Kasubuchi M, Hasegawa S, Hiramatsu T, et al. Dietary gut microbial metabolites, short-chain fatty acids, and host metabolic regulation. Nutrients. 2015;7(4):2839-
https://doi.org/10.3390/nu7042839
Yaribeygi H, Farrokhi FR, Butler AE, et al. Insulin resistance: review of the
underlying molecular mechanisms. J Cell Physiol. 2019;234(6):8152-8161. https://doi.org/10.1002/jcp.27603
Birt DF, Boylston T, Hendrich S, et al. Resistant starch: promise for improving human
health. Adv Nutr. 2013;4(6):587-601. https://advances.nutrition.org/issue/S2161-
(23)X0006-4
Villarroel P, Gómez C, Vera C, et al. Almidón resistente: características tecnológicas e
intereses fisiológicos. Rev Chil Nutr. 2018;45(3):271-278. http://dx.doi.org/10.4067/
s0717-75182018000400271
Maki KC, Pelkman CL, Finocchiaro ET, et al. Resistant starch from high-amylose maize
increases insulin sensitivity in overweight and obese men. J Nutr. 2012;142(4):717-
https://jn.nutrition.org/issue/S0022-3166(23)X0011-X
Leeman M, Östman E, Björck I. Vinegar dressing and cold storage of potatoes lowers
posprandial glycaemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr.
;59(11):1266-71. https://doi.org/10.1038/sj.ejcn.1602238
Alfa MJ, Strang D, Tappia PS, et al. A randomized placebo controlled clinical trial to
determine the impact of digestion resistant starch MSPrebiotic® on glucose, insulin, and insulin resistance in elderly and mid-age adults. Front Med. 2017;4. https://doi.
org/10.3389/fmed.2017.00260
Zaman SA, Sarbini SR. The potential of resistant starch as a prebiotic. Crit Rev Biotechnol. 2016;36(3):578-584. https://doi.org/10.3109/07388551.2014.993590
Bindels LB, Walter J, Ramer-Tait AE. Resistant starches for the management of
metabolic diseases. Curr Opin Clin Nutr Metab Care. 2015;18(6):559-565. DOI:10.1097/MCO.0000000000000223
Yaribeygi H, Farrokhi FR, Butler AE, et al. Insulin resistance: review of the
underlying molecular mechanisms. J Cell Physiol. 2019;234(6):8152- 8161. https://
doi.org/10.1002/jcp.27603
Saito Y, Watanabe T, Sasaki T, et al. Effects of single ingestion of rice cracker and cooked rice with high resistant starch on posprandial glucose and insulin responses in healthy adults: two randomized, single-blind, cross-over trials. Biosci Biotechnol
Biochem. 2020;84(2):365-371. https://doi.org/10,1080/09168451.2019.1687282
Lin CH, Chang DM, Wu DJ., et al. Assessment of blood glucose regulation and safety of resistant starch formula-based diet in healthy normal and subjects with type 2 diabetes.
Med (United States). 2015;94(33):e1332. DOI: 10.1097/MD.0000000000001332
Keenan MJ, Zhou J, Hegsted M, et al. Role of resistant starch in improving gut health,
adiposity, and insulin resistance. Adv Nutr. 2015;6(2):198-205. https://advances.
nutrition.org/issue/S2161-8313(23)X0006-4
Sonia S, Witjaksono F, Ridwan R. Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pac J Clin Nutr. 2015;24(4):620-625.
Venn BJ, Green TJ. Glycemic index and glycemic load: measurement issues and their
effect on diet-disease relationships. Eur J Clin Nutr. 2007;61:S122-31. https://doi.org/10.1038/sj.ejcn.1602942
Wang H, Pang G. Effect of resistant and digestible rice starches on human cytokine and lactate metabolic networks in serum. Cytokine. 2017;93:57-65. https://doi.org/10.1016/j.cyto.2017.05.00977
Wani AA, Singh P, Shah MA, et al. Rice starch diversity: Effects on structural, morphological, thermal, and physicochemical properties: a review. Compr Rev Food Sci Food Saf. 2012;11(5):417-436. https://doi.org/10.1111/j.1541-4337.2012.00193.x
Chiu YT, Stewart ML. Effect of variety and cooking method on resistant starch content
of white rice and subsequent posprandial glucose response and appetite in humans.
Asia Pac J Clin Nutr. 2013;22(3):372-379.
Li M, Piao JH, Tian Y, et al. Postprandial glycaemic and insulinaemic responses to
GM-resistant starch-enriched rice and the production of fermentation-related H2 in healthy Chinese adults. Br J Nutr. 2010;103(7):1029-1034. https://doi.org/10.1017/
S0007114509992820
McCleary B V, Monaghan DA. Measurement of resistant starch. J AOAC Int.2002;85(3):665-675. https://doi.org/10.1093/jaoac/85.3.665
Kwak JH, Paik JK, Kim HI, et al. Dietary treatment with rice containing resistant starch improves markers of endothelial function with reduction of posprandial blood glucose and oxidative stress in patients with prediabetes or newly diagnosed type 2 diabetes. Atherosclerosis. 2012;224(2):457-464. https://doi.org/10.1016/j.atherosclerosis.2012.08.003
Lu LW, Monro J, Lu J, et al. The effect of cold treatment of parboiled rice with lowered glycaemic potency on consumer liking and acceptability. Foods. 2018;7(12):207.https://doi.org/10.3390/foods7120207
Ranawana D V, Henry CJK, Lightowler HJ, et al. Glycaemic index of some
commercially available rice and rice products in Great Britain. Int J Food Sci Nutr.2009;60(sup4):99-110. https://doi.org/10.1080/09637480802516191
Chung HJ, Lim HS, Lim ST. Effect of partial gelatinization and retrogradation on the
enzymatic digestion of waxy rice starch. J Cereal Sci. 2006;43(3):353-359. https://doi.org/10.1016/j.jcs.2005.12.001
Boll EVJ, Ekström LMNK, Courtin CM, et al. Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults. Eur J Nutr. 2016;55(4):1661-1670. https://doi.org/10.1007/s00394-015-0985-z78
He J, Han Y, Liu M, et al. Effect of 2 types of resistant starches on the quality of yogurt.
J Dairy Sci. 2019;102(5):3956-3964. http://dx.doi.org/10.3168/jds.2018- 15562
Kowsik PV, Mazumder N. Structural and chemical characterization of rice and
potato starch granules using microscopy and spectroscopy. Microsc Res Tech.
;81(12):1533-1540. https://doi.org/10.1002/jemt.23160
Doan HXN, Song Y, Lee S, et al. Characterization of rice starch gels reinforced with
enzymatically-produced resistant starch. Food Hydrocoll. 2019;91:76-82. https://doi.
org/10,1016/j.foodhyd.2019.01.014
Sakuma M, Yamanaka-Okumura H, Naniwa Y, et al. Dose-dependant effects of barley
cooked with white rice on postprandial glucose and desacyl ghrelin levels. J. Clin.
Biochem. Nutr. 2009;44:151-159. https://doi.org/10.3164/jcbn.08-232
Raungrusmee S, Anal AK. Effects of lintnerization, autoclaving, and freeze- thaw treatments on resistant starch formation and functional properties of pathumthani 80
rice starch. Foods. 2019;8(11):558. https://doi.org/10.3390/foods8110558.
Denchai N, Suwannaporn P, Lin J, et al. Retrogradation and digestibility of rice starch
gels: the joint effect of degree of gelatinization and storage. J Food Sci. 2019;84(6):1400-1410. https://doi.org/10.1111/1750-3841.14633
Eliasson AC. Gelatinization and retrogradation of starch in foods and its implications
for food quality. En: Skibsted LH, Risbo J, Andersen ML, editores. Chemical
deterioration and physical instability of food and beverages. Sawston: Woodhead
Publishing; 2010. p. 296-323. https://doi.org/10.1533/9781845699260.2.296
Ma Y, Sun DW. Hardness of cooked rice as affected by varieties, cooling methods and chill storage. J Food Process Eng. 2009;32(2):161-176. https://doi.org/10.1111/j.1745-4530.2007.00206.x
Siljeström M, Asp NG. Resistant starch formation during baking: effect of baking time and temperature and variations in the recipe. Z Lebensm Unters Forsch. 1985;181(1):4-8. https://doi.org/10.1007/BF01124798.
Wee MSM, Henry CJ. Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Compr Rev Food Sci Food Saf. 2020;19(2):670-702. https://doi.org/10.1111/1541-4337.1252579
Tahvonen R, Hietanen RM, Sihvonen J, et al. Influence of different processing methods on the glycemic index of potato (Nicola). J Food Compos Anal. 2006;19(4):372-378. https://doi.org/10.1016/j.jfca.2005.10.008
Dhar A, Kumar D, Sharma A, et al. Effect of hot and cooled carbohydrate diet on glycemic response in healthy individuals : a cross over study. J Res Med Sci. 2021;9(3):828-832. https://doi.org/10.18203/2320-6012.ijrms20210886
Yamada Y, Hosoya S, Nishimura S, et al. Effect of bread containing resistant starch on postprandial blood glucose levels in humans. Biosci Biotechnol Biochem. 2005;69(3):559-566. https://doi.org/10.1271/bbb.69.559
