Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Groups

doi:10.1016/j.rsci.2024.08.006

Abstract

Hemalatha Ganapathyswamy, Thirukkumar Subramani, Kanmani Kalaivanan, Adiyaman Pannerselvam, Amutha Sundararajan. Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Groups[J]. Rice Science, 2025, 32(1): 11-14.

Figures/Tables 2

References 25

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Chemical component	BR	GBR
Moisture (%)	13.0 ± 0.02 a	12.5 ± 0.05 a
Crude protein (g/kg)	76.3 ± 1.5 a	82.5 ± 1.2 b
Crude fat (g/kg)	31.8 ± 2.8 a	26.7 ± 3.1 b
Total carbohydrate (g/kg)	700.4 ± 5.8 a	674.3 ± 0.7 b
Amylose (g/kg)	254.8 ± 15.8 a	248.7 ± 12.4 a
Energy (kcal/kg)	3393.0 ± 42.1 a	3267.5 ± 35.8 b
Crude fiber (g/kg)	14.4 ± 2.7 a	17.1 ± 1.4 b
Dietary fiber (g/kg)	44.0 ± 6.2 a	59.8 ± 4.1 b
Resistant starch (g/kg)	19.4 ± 1.4 a	24.1 ± 0.8 b
Ash (g/kg)	10.6 ± 1.9 a	11.6 ± 2.1 b
Calcium (mg/kg)	90.2 ± 6.2 a	99.5 ± 3.4 b
Iron (mg/kg)	12.5 ± 1.4 a	17.6 ± 2.2 a
Zinc (mg/kg)	14.7 ± 1.8 a	16.2 ± 0.9 a
Total antioxidant capacity (mg/kg)	4581.4 ± 137 a	5354.5 ± 126.0 b
Radical scavenging activity (%)	68.7 ± 1.9 a	72.9 ± 2.6 a
Total phenolic content (mg/kg)	1040.6 ± 34.1 a	903.1 ± 15.8 a
Total flavonoid content (mg/kg)	102.9 ± 22.4 a	308.7 ± 16.4 b
γ-amino butyric acid (mg/kg)	85.2 ± 16.2 a	503.7 ± 8.5 b
γ-oryzanol (mg/kg)	213.2 ± 9.8 a	289.7 ± 13.1 b
Ferulic acid (mg/kg)	247.6 ± 13.4 a	325.2 ± 16.7 b

Chemical component	BR	GBR
Moisture (%)	13.0 ± 0.02 a	12.5 ± 0.05 a
Crude protein (g/kg)	76.3 ± 1.5 a	82.5 ± 1.2 b
Crude fat (g/kg)	31.8 ± 2.8 a	26.7 ± 3.1 b
Total carbohydrate (g/kg)	700.4 ± 5.8 a	674.3 ± 0.7 b
Amylose (g/kg)	254.8 ± 15.8 a	248.7 ± 12.4 a
Energy (kcal/kg)	3393.0 ± 42.1 a	3267.5 ± 35.8 b
Crude fiber (g/kg)	14.4 ± 2.7 a	17.1 ± 1.4 b
Dietary fiber (g/kg)	44.0 ± 6.2 a	59.8 ± 4.1 b
Resistant starch (g/kg)	19.4 ± 1.4 a	24.1 ± 0.8 b
Ash (g/kg)	10.6 ± 1.9 a	11.6 ± 2.1 b
Calcium (mg/kg)	90.2 ± 6.2 a	99.5 ± 3.4 b
Iron (mg/kg)	12.5 ± 1.4 a	17.6 ± 2.2 a
Zinc (mg/kg)	14.7 ± 1.8 a	16.2 ± 0.9 a
Total antioxidant capacity (mg/kg)	4581.4 ± 137 a	5354.5 ± 126.0 b
Radical scavenging activity (%)	68.7 ± 1.9 a	72.9 ± 2.6 a
Total phenolic content (mg/kg)	1040.6 ± 34.1 a	903.1 ± 15.8 a
Total flavonoid content (mg/kg)	102.9 ± 22.4 a	308.7 ± 16.4 b
γ-amino butyric acid (mg/kg)	85.2 ± 16.2 a	503.7 ± 8.5 b
γ-oryzanol (mg/kg)	213.2 ± 9.8 a	289.7 ± 13.1 b
Ferulic acid (mg/kg)	247.6 ± 13.4 a	325.2 ± 16.7 b

Parameter	Germinated brown rice group			Control group
Parameter	Initial	Final	P value	Initial	Final	P value
Age (year)	45.4 ± 5.2	-	-	46.9 ± 5.3	-	-
Height (cm)	156.2 ± 4.5	-	-	155.4 ± 4.5	-	-
Weight (kg)	60.4 ± 5.4	58.0 ± 5.5	0.0010*	58.4 ± 3.0	60.3 ± 2.8	0.2165
BMI (kg/m²)	23.8 ± 2.0	22.9 ± 2.1	0.0047*	23.9 ± 1.9	24.6 ± 1.7	0.1105
Waist (cm)	83.5 ± 3.1	81.5 ± 3.1	0.0075*	82.9 ± 2.9	85.8 ± 2.6	0.6309
Hip (cm)	99.7 ± 2.8	97.6 ± 2.3	0.0010*	101.2 ± 2.9	103.0 ± 2.8	0.6437
WHR	0.84 ± 0.04	0.83 ± 0.37	0.0013*	0.83 ± 0.02	0.83 ± 0.02	0.8328
Haemoglobin	11.1 ± 1.4	11.9 ± 1.1	0.2435	11.8 ± 1.0	11.7 ± 0.9	0.3365
FBG (g/L)	1.155 ± 0.030	1.083 ± 0.031	0.0011*	1.169 ± 0.420	1.165 ± 0.045	0.5408
TC (g/L)	1.997 ± 0.349	1.748 ± 0.452	0.0087*	1.982 ± 0.405	1.962 ± 0.407	0.2724
TG (g/L)	1.412 ± 0.535	1.177 ± 0.318	0.0064*	1.270 ± 0.636	1.280 ± 0.627	0.3877
HDL-C (g/L)	0.403 ± 0.064	0.404 ± 0.065	0.0024*	0.400 ± 0.086	0.403 ± 0.087	0.0010*
LDL-C (g/L)	1.312 ± 0.252	1.183 ± 0.242	0.0173*	1.330 ± 0.293	1.349 ± 0.285	0.1527
VLDL-C (g/L)	0.274 ± 0.085	0.219 ± 0.069	0.1928	0.253 ± 0.127	0.265 ± 0.125	0.9792
LDL/HDL-C ratio	3.2 ± 0.3	2.9 ± 0.4	0.0596	3.3 ± 0.4	3.4 ± 0.4	0.0209*
HbA1c	5.9 ± 0.2	5.4 ± 0.2	0.0010*	6.0 ± 0.3	5.9 ± 0.4	0.8668

Parameter	Germinated brown rice group			Control group
Parameter	Initial	Final	P value	Initial	Final	P value
Age (year)	45.4 ± 5.2	-	-	46.9 ± 5.3	-	-
Height (cm)	156.2 ± 4.5	-	-	155.4 ± 4.5	-	-
Weight (kg)	60.4 ± 5.4	58.0 ± 5.5	0.0010*	58.4 ± 3.0	60.3 ± 2.8	0.2165
BMI (kg/m²)	23.8 ± 2.0	22.9 ± 2.1	0.0047*	23.9 ± 1.9	24.6 ± 1.7	0.1105
Waist (cm)	83.5 ± 3.1	81.5 ± 3.1	0.0075*	82.9 ± 2.9	85.8 ± 2.6	0.6309
Hip (cm)	99.7 ± 2.8	97.6 ± 2.3	0.0010*	101.2 ± 2.9	103.0 ± 2.8	0.6437
WHR	0.84 ± 0.04	0.83 ± 0.37	0.0013*	0.83 ± 0.02	0.83 ± 0.02	0.8328
Haemoglobin	11.1 ± 1.4	11.9 ± 1.1	0.2435	11.8 ± 1.0	11.7 ± 0.9	0.3365
FBG (g/L)	1.155 ± 0.030	1.083 ± 0.031	0.0011*	1.169 ± 0.420	1.165 ± 0.045	0.5408
TC (g/L)	1.997 ± 0.349	1.748 ± 0.452	0.0087*	1.982 ± 0.405	1.962 ± 0.407	0.2724
TG (g/L)	1.412 ± 0.535	1.177 ± 0.318	0.0064*	1.270 ± 0.636	1.280 ± 0.627	0.3877
HDL-C (g/L)	0.403 ± 0.064	0.404 ± 0.065	0.0024*	0.400 ± 0.086	0.403 ± 0.087	0.0010*
LDL-C (g/L)	1.312 ± 0.252	1.183 ± 0.242	0.0173*	1.330 ± 0.293	1.349 ± 0.285	0.1527
VLDL-C (g/L)	0.274 ± 0.085	0.219 ± 0.069	0.1928	0.253 ± 0.127	0.265 ± 0.125	0.9792
LDL/HDL-C ratio	3.2 ± 0.3	2.9 ± 0.4	0.0596	3.3 ± 0.4	3.4 ± 0.4	0.0209*
HbA1c	5.9 ± 0.2	5.4 ± 0.2	0.0010*	6.0 ± 0.3	5.9 ± 0.4	0.8668

Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Groups

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