Shaw Watanabe¹*, Satoshi Minakuchi², Masaki Yamaguchi³, Hiromasa Uchiyama⁴, Tomitsu Haramoto⁵, Kazunori Egawa⁶ and Ken’ichi Otsubo⁷

¹Tokyo University of Agriculture, Agricultural Life Science Institute, Setagaya, Tokyo, Japan
²Ehime Research Institute of Agriculture, Forestry and Fisheries, Ehime, Japan
³Biotec Japan, Niigata, Japan
⁴Forica Co. Ltd., Niigata, Japan
⁵Tomitsu Haramoto, Kanagawa, Japan
⁶Egawa Technical Office, Niigata, Japan
⁷Niigata University of Pharmacy and LifeScience, Niigata, Japan

*Corresponding Author: Shaw Watanabe, President, Medical Rice Association, Visiting Professor, Tokyo University of Agriculture, Japan.

Received: July 07, 2021; Published: July 19, 2021

Abstract

Aims: Chronic kidney disease (CKD) is increasing in prevalence worldwide, not only as a complication of diabetes and end-stage glomerulonephritis but also as a typical degenerative process in the elderly. A low-protein diet is essential for the prevention and delay of CKD. As rice is the leading staple food in many countries, low-protein rice should be considered for dietary therapy. Brown rice, in particular, contains many functional factors for health, so that low-protein brown rice could provide additional benefits for CKD patients.

Methods: Four steps are necessary to produce low-protein brown rice of high quality: selection of rice cultivar, surface treatment of brown rice with a penetrating enzyme solution, protein extraction, and hygienic packaging. We developed a new low-protein brown rice (LPBR) product using protease treatment and Lactobacillus plantarum fermentation.

Results: LPBR maintained the high energy content of rice. While it provided the lowest protein content possible (0.2 g/100 g of boiled rice), almost no potassium (0.5 mg/100 g boiled rice), and less than 1/5 of usual phosphate contents (17 mg/100 g boiled rice). In addition, toxic metals such as antimony and cadmium were not present. Like common brown rice brands, the new product had high dietary fibers (1.0 g/100 g boiled rice), g-oryzanol (6.3 mg/100g boiled rice), and antioxidant activity (300 ORAC Unit).

Conclusion: A low-protein diet has been known to be effective for the prevention of CKD. LPBR could provide enough energy with low protein, low potassium, low phosphate. Furthermore, the remaining dietary fibers, g-oryzanol, and antioxidant activity could have sound effects to stabilize intestinal microbiota, short-chain fatty acids, and innate immunity.

Keywords:Low-protein Brown Rice; Lactobacillus; Enzyme Solution; Chronic Kidney Disease; Dietary Therapy; Himeiku-83

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Citation

Citation: Shaw Watanabe., et al. “A New Low-protein Foodstuff from Processed Brown Rice for Chronic Kidney Disease".Acta Scientific Nutritional Health 5.8 (2021): 29-35.

Copyright

Copyright: © 2021 Shaw Watanabe., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.