Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 8

A New Low-protein Foodstuff from Processed Brown Rice for Chronic Kidney Disease

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.




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