The Optimization Of Brown Rice Processing Technology And Its Mechanism Of Blood Sugar And Blood Fat Falling Efects

With the rapid development of economy, people’s living standards continue to improve, which makes people pay more attention to dietary nutrition and health. The research and development of functional food, especially functional staple food, sounds to be the most effective and economic method to improve public health. And the development of brown rice diet means very much to our country’s national staple food nutrition. In this article, through the single factor experiment and orthogonal experiment optimization of brown rice diet rice process, the writer determined several key points in the processing of brown rice diet. The results show that under the normal temperature (25℃) for4h can maximize the water absorption of brown rice; Steaming90min and spraying water every20min (totally4times, once20ml) can make the quality of brown rice to be the best; After drying under95℃for90min, we can obtain the best quality of rice.Animal experiments confirmed that brown rice can reduce the level of blood sugar, blood fat, and increase the proportion of intestinal probiotics and decrease the the PH value of the mouse droppings. The results show that brown rice diet reduced serum glucose content of the hyperglycemia mice by27.81%, the effect is extremely significant (P<0.01); And the brown rice diet makes the hyperlipemia mice in the serum total cholesterol (TC) and triglyceride (TG), decreased from4.55mmol/L and2.63mmol/L to3.78mmol/L and1.87mmol/L, respectively, which reduced by16.92%and28.90%. The effect is extremely significant (P<0.01). High sugar and high fat diet significantly decreased the proportion of lactic acid bacteria of intestinal tract in mice, and after the introduction of brown rice diet meal, the lactic acid bacteria level of intestinal tract in mice, significantly increased (p<0.05).By Autodock molecular docking operation, we found that gamma-aminobutyric acid (GABA), VE, flavones, alkaloid and glutathione, five of the active components in brown rice, combined with the alpha glycosidase and lipase in varieties of ways through a huge number of strong hydrogen bonds between molecules, which can reduce the blood sugar and blood fat level. It can be concluded that the hypoglycemic and hypolipidemic effect of brown rice diet may be because the inhibition of GABA, VE,flavones, alkaloid and glutathione to the activity of alpha glycosidase and lipase through hydrogen bonding.