{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:25Z","timestamp":1785463225324,"version":"3.56.0"},"reference-count":40,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T00:00:00Z","timestamp":1778544000000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      WE rice, a non\u2010genetically modified double mutant of the\n                      <jats:italic>waxy<\/jats:italic>\n                      and\n                      <jats:italic>amylose\u2010extender<\/jats:italic>\n                      genes, is rich in resistant starch (RS) and has potential as a functional staple food. This study investigated how thermal processing (roasting vs. steaming) of WE brown rice affects its physicochemical properties and intestinal immune\u2010 and barrier\u2010related functions in mice. Thermal processing altered RS content, X\u2010ray diffraction intensity, and the degree of gelatinization of WE rice. Male BALB\/cA mice were fed diets containing steamed waxy\u2010type rice (0% RS), roasted WE rice (2% RS), or steamed WE rice (2% RS) for 8 weeks. Both processed and WE rice diets significantly increased intestinal IgA levels and fecal mucin concentrations compared with the control diet. However, distinct physiological responses were observed depending on the processing method. IgA production was greater in the roasted group, whereas mucin production was higher in the steamed group. The total amount of cecal short\u2010chain fatty acids increased in both WE rice groups, which may have contributed to the basal enhancement of IgA and mucin production. Fecal bacterial counts, a potential inducer of intestinal IgA production, were significantly higher in the roasted group, whereas the relative abundance of Rikenellaceae, a mucin\u2010associated bacterial family, increased in the steamed group. These findings indicate that not only RS content but also processing\u2010dependent physicochemical properties of RS\u2010rich rice influence intestinal functionality. Thermal processing of WE rice differentially modulates intestinal barrier\u2010related responses, supporting its potential as a functional staple food for maintaining intestinal health.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71113","type":"journal-article","created":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T11:30:06Z","timestamp":1778585406000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Differential Effects of Roasting and Steaming of Resistant Starch\u2010Rich WE Rice on Murine Intestinal Immune and Barrier Functions"],"prefix":"10.1111","volume":"91","author":[{"given":"Sayaka","family":"Matsumoto","sequence":"first","affiliation":[{"name":"Department of Food Science Ishikawa Prefectural University  Nonoichi Ishikawa Japan"},{"name":"Department of Nutrition, Faculty of Health Sciences Hokuriku Gakuin University  Kanazawa Ishikawa Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ayaka","family":"Noguchi","sequence":"additional","affiliation":[{"name":"Department of Food Science Ishikawa Prefectural University  Nonoichi Ishikawa Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shinichi","family":"Kitamura","sequence":"additional","affiliation":[{"name":"Center for Research and Development of Bioresources, Organization for Research Promotion Osaka Metropolitan University  Sakai Osaka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6609-0545","authenticated-orcid":false,"given":"Kenji","family":"Matsumoto","sequence":"additional","affiliation":[{"name":"Department of Food Science Ishikawa Prefectural University  Nonoichi Ishikawa 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