1
|
Han DH, Kim HJ, Kim SH, Kim ID, Adhikari A, Kim JH. Effect of illite pretreatment on germinated Brown rice with Special Reference to amino acids, antioxidants, texture, and mineral elements. Heliyon 2024; 10:e28843. [PMID: 38665585 PMCID: PMC11043867 DOI: 10.1016/j.heliyon.2024.e28843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 03/18/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The pretreatment process of various foods has been reported to improve their nutritional properties. The soaking of brown rice improves the texture and nutrients, which are crucial for cooking and maintaining its high functional value. Illite, a clay mineral, has recently been discovered to improve the nutritional value of seeds. Based on these findings, we soaked brown rice with different concentrations of illite solution for different durations and allowed the germination to perform analyses. Soaking the brown rice for 6 h with a germination period of 48 h was determined to be the optimal condition because of its higher sprout length. In addition, this optimal condition had improved textural characteristics such as reduced hardness, gumminess, chewiness, and cohesiveness, and it also had increased adhesiveness and stabilized resilience and springiness. The treatment solutions were free from heavy metal contaminants, whereas the mineral contents such as K, Ca, Fe, Mg, and Na were significantly increased with the increase in illite concentration. Moreover, our results showed that illite treatment could preserve the color appearance and seed germination. The ratio of essential amino acids to non-essential amino acids and antioxidants (phenolic contentγ-oryzanol, and flavonoid) of germinated brown rice was considerably increased with illite treatment. In germinated brown rice, an increase in DPPH and superoxide dismutase levels, a slight decrease in flavonoids, and no difference in polyphenol content were observed. These findings suggest that pre-soaking brown rice seeds with the appropriate concentration of illite could enhance their nutritional properties, which might attract consumers' interest to include this in their daily diet.
Collapse
Affiliation(s)
- Dong-Heun Han
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - Hwa-Jin Kim
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - So-Hyun Kim
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Il-Doo Kim
- International Institute of Research and Development Kyungpook National University, Daegu, South Korea
| | - Arjun Adhikari
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do, 27478, South Korea
| |
Collapse
|
2
|
Jie Y, Shi T, Zhang Z. Controlled atmosphere storage drive proteomic change in Chinese Daohuaxiang. Food Chem X 2024; 21:101005. [PMID: 38328693 PMCID: PMC10847794 DOI: 10.1016/j.fochx.2023.101005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 02/09/2024] Open
Abstract
Although the use of a controlled atmosphere is one of the most successful storage techniques, the mechanism thereof in rice storage remains unclear. We stored aromatic rice cultivar Daohuaxiang in a package filled with 98 % N2 and 35 % CO2 for 3 months. We investigated 2-acetyl-1-pyrroline loss, enzyme activities, and proteomics changes of rice during storage. The results showed that the content of 2-acetyl-1-pyrroline was reduced by 37.40 %, 25.65 %, and 43.89 % during storage using 98 % N2, 35 % CO2 controlled atmosphere storage, and conventional storage. Controlled atmosphere storage slowed down the increase of malondialdehyde content in Daohuaxiang. The results showed that 26S proteasome regulatory particle triple-A ATPase subunit 6, superoxide dismutase, glutathione transferase, and other key proteins were upregulated during 35 % CO2 regulation. This study provided a meaningful basis for exploring the regulation strategy of aromatic rice quality and strengthening the quality control of aromatic rice industry.
Collapse
Affiliation(s)
- Yu Jie
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
| | - Tianyu Shi
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
| | - Zhongjie Zhang
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
| |
Collapse
|
3
|
Zhang M, Liu K. Lipid and Protein Oxidation of Brown Rice and Selenium-Rich Brown Rice during Storage. Foods 2022; 11:foods11233878. [PMID: 36496686 PMCID: PMC9737139 DOI: 10.3390/foods11233878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/19/2022] [Accepted: 11/25/2022] [Indexed: 12/02/2022] Open
Abstract
Selenium-rich rice has become one of the effective ways to increase people's selenium intake. Selenium-containing proteins have higher antioxidant properties, which may lead to selenium-rich brown rice (Se-BR) having better storage stability than ordinary brown rice (BR). By measuring the peroxidation value, fatty acid value, carbonyl value and protein secondary structure, it was found that Se-BR had higher oxidation resistance stability than BR. The biological function of the differential proteins (DEPs) between ordinary brown rice stored for 0 days (BR-0) and 180 days (BR-6) as well as Se-rich brown rice stored for 0 days (Se-0) and 180 days (Se-6) was investigated by using iTRAQ. A total of 237, 235, 113 and 213 DEPs were identified from group A (BR-0/BR-6), group B (Se-0/Se-6), group C (BR-0/Se-0) and group D (BR-6/Se-6), respectively. Kyoto Encyclopedia of Genes and Genomes analysis showed that the DEPs were mainly enriched in glucose metabolism, tricarboxylic acid cycle, fatty acid biosynthesis and degradation, glutathione metabolism, sulfur metabolism, peroxisome and other metabolic pathways. This study provides theoretical support for the study of protein oxidation kinetics and storage quality control of brown rice during storage.
Collapse
Affiliation(s)
- Minghui Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67758850
| |
Collapse
|
4
|
Wang H, Wang Q, Zhu J, Hu G. Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice. Sci Rep 2022; 12:15667. [PMID: 36123341 PMCID: PMC9485233 DOI: 10.1038/s41598-022-19272-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 08/26/2022] [Indexed: 11/25/2022] Open
Abstract
Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. GP treated BR released the most fatty acids (especially palmitic acid and stearic acid) after in vitro digestion, followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity during storage, while opposite results were observed in GP treated BR. Although HP treatment increased fat acidity value immediately, it slowed down the increase of fat acidity with storage. The results of conjugated dienes and malonaldehydes content in BR stored under accelerated conditions indicated better lipid oxidation stability after HP and GP treatment, and that it’s necessary for FTC treated BR products to be stored under anaerobic conditions.
Collapse
Affiliation(s)
- Hao Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Jiahong Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Guixian Hu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
| |
Collapse
|
5
|
Protein structural properties and proteomic analysis of rice during storage at different temperatures. Food Chem 2021; 361:130028. [PMID: 34022481 DOI: 10.1016/j.foodchem.2021.130028] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 12/20/2022]
Abstract
Rice quality changes during storage, but there have been few studies of how rice proteins changes during aging. The present study characterized the structural properties of protein in stored rice and identified the mechanism of quality deterioration using proteomics. Compared with protein from newly harvested rice, the free sulfhydryl content of protein from stored rice was significantly reduced and the disulfide bond content and surface hydrophobicity was higher. Storage resulted in a loss of α-helix and β-sheet structures and increase in β-turn and random coil structures. High-molecular-weight protein subunits decomposed to produce low-molecular-weight subunits at 30 °C, while protein aggregation occurred at 70 °C. At 30 ℃ 157 differential proteins were found and 70 ℃ 395 such proteins occurred. Redox homeostasis, response to oxidative stress, glutathione metabolism, tricarboxylic acid cycle, glycolysis/gluconeogenesis, starch and sucrose metabolism, and fatty acid biosynthesis and degradation led to the different quality of stored rice.
Collapse
|
6
|
Wang C, Feng Y, Fu T, Sheng Y, Zhang S, Zhang Y, Jiang Y, Yu M, Zhang D. Effect of storage on metabolites of brown rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4364-4377. [PMID: 32378212 DOI: 10.1002/jsfa.10462] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 02/28/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Storage is an essential part of brown rice circulation. During the storage process, the metabolic activity of brown rice is still ongoing, and long-term storage leads to the deterioration of brown rice. Metabolomics analysis was performed using gas chromatography-mass spectrometry to investigate the changes in metabolites of brown rice after storage at 18 °C for 12 months. RESULTS In terms of quantity, sugar, fatty acids, and other metabolites in brown rice decreased after storage, and alcohols, aldehydes, phenols, and amines increased. A total of 34 differential metabolites were screened. In terms of contents, carbohydrates, amino acids, and fatty acids of brown rice decreased after storage, while those of sugar alcohol, amines, and aldehydes increased after storage. Cluster analysis of the samples at zero storage time revealed that the metabolites expressed least became highly expressed after storage and those expressed highly became low after storage. Metabolic pathway analysis showed that storage significantly influenced the lipid metabolism in brown rice. Palmitoleic acid, cholesterol, linoleic acid, and lauric acid are four key metabolites in lipid metabolism during storage of brown rice. CONCLUSION Significant changes occurred in quantity and type of brown rice metabolites after storage. Storage has the greatest effect on lipids. Storage caused a 'reverse change' in the metabolites content of brown rice. The results obtained may help in understanding the changes in metabolites profile and delaying of the quality deterioration of brown rice during storage.
Collapse
Affiliation(s)
- Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture, Daqing, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Tianxin Fu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yanan Sheng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yiwei Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yingjun Jiang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Miao Yu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture, Daqing, China
| |
Collapse
|
7
|
Liang K, Liang S, Zhu H. Comparative proteomics analysis of the effect of selenium treatment on the quality of foxtail millet. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109691] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Zhang L, Guo Y, Liang K, Hu Z, Sun X, Fang Y, Mei X, Yin H, Liu X, Lu B. Determination of Selenium in Common and Selenium-Rich Rice from Different Areas in China and Assessment of Their Dietary Intake. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17124596. [PMID: 32604819 PMCID: PMC7344401 DOI: 10.3390/ijerph17124596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/17/2020] [Accepted: 06/21/2020] [Indexed: 11/23/2022]
Abstract
In this study, 41 common rice varieties and 211 selenium-rich rice varieties from ten representative areas in China were collected in 2017–2019. The selenium contents of rice were analyzed with optimized inductively coupled plasma mass spectrometry (ICP-MS). Selenium concentrations of common rice and selenium-rich rice ranges were 0.81–7.26 and 0.76–180.73 µg/100 g, respectively. The selenium contents in selenium-rich rice from different areas were significantly different (p < 0.001) while those in common rice from different areas were not. The selenium-rich rice in Harbin and Keshan showed the lowest selenium level and those from selenium-rich areas (Enshi and Ankang) were highest. Based on the estimation of the risk assessment software @risk7.0 (Palisade Corporation, New York, NY, USA), the consumption of selenium-rich rice can effectively increase dietary selenium intake for the population. However, the risk index of P95 (Percentile 95) selenium exposure at the tolerable upper intake level for children at 2–14 years old exceeded 100%, with potential risk currently. Therefore, the consumption of selenium-rich rice should be properly monitored for young children and adolescents.
Collapse
Affiliation(s)
- Liuquan Zhang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Institute of Food Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Yanbin Guo
- College of Resources and Environmental Sciences, China Agricultural University, Beijing 100083, China;
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China;
| | - Zhongqiu Hu
- Laboratory of Quality and Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China;
| | - Xiangdong Sun
- Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Quality and Safety, Heilongjiang Academy of Agriculture Science, Harbin 150086, China;
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China;
| | - Xiaohong Mei
- Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Hongqing Yin
- Academy of Agricultural Sciences, Enshi Tujia and Miao Autonomous Prefecture, Enshi 445000, China;
| | - Xianjin Liu
- Institute of Food Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Baiyi Lu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Correspondence: ; Tel./Fax: +86-0571-89882665
| |
Collapse
|
9
|
Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf 2019; 18:1070-1096. [DOI: 10.1111/1541-4337.12449] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/05/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
- Dept. of Food Science and Technology, Faculty of AgricultureAssiut Univ. Assiut 71526 Egypt
| | - Peng Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Liu Yang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Zhigang Xiao
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| |
Collapse
|
10
|
Wang J, Xiao J, Liu X, Geng F, Huang Q, Zhao J, Xiang D, Zhao G. Analysis of tartary buckwheat (Fagopyrum tataricum) seed proteome using offline two-dimensional liquid chromatography and tandem mass spectrometry. J Food Biochem 2019; 43:e12863. [PMID: 31353746 DOI: 10.1111/jfbc.12863] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/24/2019] [Accepted: 03/30/2019] [Indexed: 11/28/2022]
Abstract
The whole seed of tartary buckwheat (Fagopyrum tataricum) is considered as a healthy and functional food, which is rich in kinds of flavonoids and with potential antioxidant effect. An in-depth analysis of tartary buckwheat seed (TBS) proteome was performed using a shotgun proteomics strategy. Total protein of TBS was extracted and digested, then the peptides were separated by offline two-dimensional liquid chromatography and identified by tandem mass spectrometry. Total of 3,363 high-confidence proteins were identified from 13,730 matched peptides, in which, 2,499 proteins were annotated by the Gene Ontology (GO) analysis with 1,720 involved in "biological process," 2,241 in "molecular function," and 693 in "cellular components." Based on the GO functional enrichment and Kyoto Encyclopedia of Genes and Genomes pathway enrichment results, buckwheat seed proteins were mostly enriched in metabolism of nucleic acid, respiration and energy metabolism, as well as synthesis and metabolism of protein. PRACTICAL APPLICATIONS: This study characterized the tartary buckwheat seed proteome on a scale of 3,000+ proteins and provide important information and clues for future research, especially in the mechanism of seed germination, nutrient composition changes, and metabolite production seed germination and material metabolism.
Collapse
Affiliation(s)
- Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Jing Xiao
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Xin Liu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Qun Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Jianglin Zhao
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
| |
Collapse
|