In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide (•NO) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced •NO by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive •NO in the stomach using nitrite in mixed whole saliva.
- MeSH
- anthokyaniny metabolismus MeSH
- biflavonoidy metabolismus MeSH
- dusitany metabolismus MeSH
- katechin metabolismus MeSH
- kyselina askorbová metabolismus MeSH
- kyselina dehydroaskorbová metabolismus MeSH
- lidé MeSH
- oxid dusnatý metabolismus MeSH
- oxidace-redukce MeSH
- peptidylprolylisomerasa Pin1 MeSH
- proantokyanidiny metabolismus MeSH
- rýže (rod) metabolismus MeSH
- škrob MeSH
- sliny MeSH
- vaření * MeSH
- vigna chemie MeSH
- vysoká teplota MeSH
- žaludeční šťáva metabolismus MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Japonsko MeSH
Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by α-amylase in the intestine.
- MeSH
- alfa-amylasy MeSH
- amylopektin metabolismus MeSH
- amylosa metabolismus MeSH
- biflavonoidy MeSH
- katechin MeSH
- lidé MeSH
- pankreatin metabolismus MeSH
- proantokyanidiny metabolismus MeSH
- rýže (rod) * MeSH
- trávení * MeSH
- vaření MeSH
- vigna * MeSH
- vysoká teplota MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Japonsko MeSH
Compared to most other alcoholic beverages, the shelf life of beer is much more limited due to its instability in the bottle. That instability is most likely to appear as turbidity (haze), even sedimentation, during storage. The haze in beer is mostly caused by colloidal particles formed by interactions between proteins and polyphenols within the beer. Therefore, beers are usually stabilized by removing at least one of these components. We developed and constructed a Saccharomyces cerevisiae strain with a proline-rich QPF peptide attached to the cell wall, using the C-terminal anchoring domain of α-agglutinin. The QPF peptide served to bind polyphenols during fermentation and, thus, to decrease their concentration. Strains displaying QPF were able to bind about twice as much catechin and epicatechin as a control strain displaying only the anchoring domain. All these experiments were done with model solutions. Depending on the concentration of yeast, uptake of polyphenols was 1.7-2.5 times higher. Similarly, the uptake of proanthocyanidins was increased by about 20 %. Since the modification of yeasts with QPF did not affect their fermentation performance under laboratory conditions, the display of QPF appears to be an approach to increase the stability of beer.
