Research Progress of Rice with Low Glycemic Index

doi:10.16819/j.1001-7216.2022.210902

Abstract

Abstract:

Milled white rice is typical starch-rich food, serves as the major daily caloric source for a majority of the world population especially for Asian. Most rice varieties are of high glycemic index, a food quality inferenced to contribute to the health problems surrounding high-calorie intake and dysregulated glucose metabolism. A lot of studies have been carried out attempting to lower glycemic index. The effects of various factors, large-scale screening methods, genetic mechanism and its related genes, starch structure and genetic improvement on low glycemic index of rice were summarized in this review. And proposal researches were put forward as well.

Key words: rice, glycemic index, starch, genetic mechanism, genetic improvement

摘要：

大米是典型的淀粉丰富的食物，是全世界大多数人口尤其是亚洲人口每日主要的卡路里来源。目前水稻品种大多数属高升糖指数(全称为血糖生成指数，glycemic index, GI)水稻，会诱发由于高热量摄入而致血糖失调的健康问题。已有大量研究者在探索降低大米血糖指数的方法。本文重点对稻米升糖指数的影响因素、筛选方法、遗传基础以及遗传改良等的相关研究进行总结，并对未来的研究方向提出了一些建议。

关键词: 水稻, 升糖指数（血糖生成指数）, 淀粉, 遗传机制, 遗传改良

LI Xia, JIANG Yanjie, TAO Yajun, LI Wenqi, WANG Fangquan, CHEN Zhihui, XU Yang, WANG Jun, FAN Fangjun, ZHU Jianping, Sreenivasulu NESE, YANG Jie. Research Progress of Rice with Low Glycemic Index[J]. Chinese Journal OF Rice Science, 2022, 36(4): 336-347.

李霞, 蒋彦婕, 陶亚军, 李文奇, 王芳权, 陈智慧, 许扬, 王军, 范方军, 朱建平, 杨杰. 低升糖指数水稻研究进展[J]. 中国水稻科学, 2022, 36(4): 336-347.

Figures/Tables 1

References 117

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