Effect of Long-term Intake of wx/ae Double Mutant Brown Rice on Human Lipid Metabolism

Abstract

The amylopectin in waxy amylose-extender (wx/ae) double mutant rice has a characteristic structure, functioning as a resistant starch, and a rich source of γ-oryzanol. In this study, we investigated the effects of long-term intake of wx/ae brown rice on human lipid metabolism in a single-blind crossover test. We fed 6 healthy men roasted brown rice flour made from either wx/ae or Uruchi, a non-waxy japonica cultivar, for 28 days. Each group ate 10 g of roasted brown rice flour three times a day, in addition to their ordinary meals. Although two groups had the same body weight and body fat, the total cholesterol levels in the wx/ae group were significantly lower than those in the Uruchi group. Triglyceride and LDL-cholesterol levels also declined in the wx/ae group. These results indicate that wx/ae roasted brown rice flour is a useful food material for prevention of hyperlipemia.