Rice, pasta, barley, crispbreads, a

Rice, pasta, barley, crispbreads, and breakfast cereals are all varieties of breads, cereals, and grains. Makanan-makanan tersebut mengandung sedikit kalori tetapi tetap mengenyangkan.
Makanan-makanan ini tidak hanya mengandung sedikit lemak tetapi juga memberikan sumbangan serat yang baik untuk diet. Serat inilah yang diketahui dapat mengurangi kolesterol karena serat dapat menghambat garam empedu yang berfungsi untuk mengangkut kolesterol ke hati. Serat juga diketahui membuat tubuh cepat kenyang namun tidak membuat tubuh gemuk karena serat tidak dapat dicerna oleh tubuh.
Tetapi ada beberapa jenis makanan yang berasal dari breads, cereals, dan grains yang menyumbang lemak jenuh seperti toasted muesli, commercial biscuits (sweet and savoury), cakes, and patries. Makanan-makanan ini perlu dihindari karena mengandung lemak jenuh. Lemak jenuh tersebut berasal dari margarin, mentega, atau butter yang ditambahkan ke dalam adonan. Selain itu, juga ditambahkan gula pasir untuk membuat rasa manis. Bahan-bahan tambahan inilah yang membuat breads, cereals, and grains mengandung saturated fat yang tidak baik bagi tubuh.


Methods: Purified RG and HRG were used as test substances. After 25 Wistar male rats (270 g) were fed with an experimental diet (AIN93M diet with the cellulose replaced by β-corn starch) ad libitum for 1 week, they were used for the experiment involving blood collection and circulating air collection. Ten participants (5 males, 22.5 y, BMI 20.4 kg/m2; 5 females, 25.8 y, BMI 20.9 kg/m2) voluntarily participated in this study. The study was carried out using a within-subject, repeated measures design. Effects of RG and HRG on the response for blood glucose and insulin and hydrogen excretion were compared with those of glucose and a typical nondigestible and fermentable fructooligosaccharide (FOS) in rats and humans. Available energy was evaluated using the fermentability based on breath hydrogen excretion.

Results: When purified RG or HRG (400 mg) was administered orally to rats, blood glucose and insulin increased slightly, but less than when glucose was administration (P < 0.05). Hydrogen started to be excreted 120 min after administration of RG with negligibly small peak at 180 min, thereafter excreted scarcely until 1440 min. Hydrogen excretion after HRG administration showed a larger peak than RG at 180 min, but was markedly less than FOS. RG and HRG were excreted in feces, but not urine. When purified RG or HRG (30 g) were ingested by healthy humans, blood glucose and insulin levels increased scarcely. Breath hydrogen excretion increased slightly, but remarkably less than FOS. Ingestion of purified RG or HRG (5 g) to evaluate available energy, increased scarcely glucose and insulin levels and breath hydrogen excretion. Available energy was evaluated as 0 kcal/g for purified RG and 1 kcal/g for HRG.

Conclusion: The bioavailability was very low in both humans and rats, because oligosaccharide of minor component in purified RG and HRG was metabolized via intestinal microbes but major components with higher molecular weight were metabolized scarcely. Moreover, the ingestion of 30 g of RG or HRG did not induce apparent acute side effects in healthy adults. RG and HRG might potentially be used as new dietary fiber materials with low energy.

Results (English) 1:

Rice, pasta, barley, crispbreads, and breakfast cereals are all varieties of breads, cereals, and grains. These foods contain calories but little remains to the glut. Food-the food is not only contain less fat but also contributed a good fiber to the diet. This fiber known to reduce cholesterol because fiber can inhibit the bile salts which serve to transport cholesterol to the liver. The fiber is also known to make the body quickly satiated but not make the body fat because of the fiber cannot be digested by the body.But there are some types of food that comes from breads, cereals, and grains that accounted for saturated fats such as toasted muesli, commercial biscuits (sweet and savoury), cakes, and patries. These foods need to be avoided because it contains saturated fats. Derived from saturated fats, butter, margarine or butter are added to the dough. In addition, it also added granulated sugar to make a sweet taste. Additional materials that make breads, cereals, and grains contain saturated fat which is not good for the body.Methods: Purified RG and HRG were used as test substances. After 25 Wistar male rats (270 g) were fed with an experimental diet (AIN93M diet with the cellulose replaced by β-corn starch) ad libitum for 1 week, they were used for the experiment involving blood collection and circulating air collection. Ten participants (5 males, 22.5 y, BMI 20.4 kg/m2; 5 females, 25.8 y, BMI 20.9 kg/m2) voluntarily participated in this study. The study was carried out using a within-subject, repeated measures design. Effects of RG and HRG on the response for blood glucose and insulin and hydrogen excretion were compared with those of glucose and a typical nondigestible and fermentable fructooligosaccharide (FOS) in rats and humans. Available energy was evaluated using the fermentability based on breath hydrogen excretion.Results: When purified RG or HRG (400 mg) was administered orally to rats, blood glucose and insulin increased slightly, but less than when glucose was administration (P < 0.05). Hydrogen started to be excreted 120 min after administration of RG with negligibly small peak at 180 min, thereafter excreted scarcely until 1440 min. Hydrogen excretion after HRG administration showed a larger peak than RG at 180 min, but was markedly less than FOS. RG and HRG were excreted in feces, but not urine. When purified RG or HRG (30 g) were ingested by healthy humans, blood glucose and insulin levels increased scarcely. Breath hydrogen excretion increased slightly, but remarkably less than FOS. Ingestion of purified RG or HRG (5 g) to evaluate available energy, increased scarcely glucose and insulin levels and breath hydrogen excretion. Available energy was evaluated as 0 kcal/g for purified RG and 1 kcal/g for HRG.Conclusion: The bioavailability was very low in both humans and rats, because oligosaccharide of minor component in purified RG and HRG was metabolized via intestinal microbes but major components with higher molecular weight were metabolized scarcely. Moreover, the ingestion of 30 g of RG or HRG did not induce apparent acute side effects in healthy adults. RG and HRG might potentially be used as new dietary fiber materials with low energy.