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Liu MQ, Wang BR, Qiu YC, Zhao HF, Xu SY, Yu JZ, Zhang YH, Mu ZS. Regulation and mechanism of enzyme metabolism in germinated hemp seeds by ultrasound combined with exogenous calcium chloride treatment. Int J Biol Macromol 2024; 276:133732. [PMID: 39002919 DOI: 10.1016/j.ijbiomac.2024.133732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 06/26/2024] [Accepted: 07/06/2024] [Indexed: 07/15/2024]
Abstract
γ-aminobutyric acid (GABA) plays an important role in anti-anxiety by inhibiting neurotransmitter in the central nervous system (CNS) of mammals, which is generated in the germinating seeds. The key enzymes activity of GABA metabolism pathway and nutrients content in hemp seeds during germination were studied after treated with ultrasound and CaCl2. The mechanism of exogenous stress on key enzymes in GABA metabolism pathway was investigated by molecular dynamics simulation. The results showed that ultrasonic combined with 1.5 mmol·L-1CaCl2 significantly increased the activities of glutamate decarboxylase (GAD) and GABA transaminase (GABA-T) in seeds, and promoted the conversion of glutamate to GABA, resulting in the decrease of glutamate content and the accumulation of GABA. Molecular dynamics simulations revealed that Ca2+ environment enhanced the activity of GAD and GABA-T enzymes by altering their secondary structure, exposing their hydrophobic residues. Ultrasound, germination and CaCl2 stress improved the nutritional value of hemp seeds.
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Affiliation(s)
- Meng-Qi Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Bao-Rong Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Chao Qiu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Hong-Fu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Shi-Yao Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jing-Zhi Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Zhi-Shen Mu
- Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, PR China.
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2
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Tan S, Zhu Y, Wang Y, Wu S, Xie C, Rui X, Wang P, Yang R. Refrigerated storage stimulates isoflavone and γ-aminobutyric acid accumulation in germinated soybeans. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 210:108667. [PMID: 38678946 DOI: 10.1016/j.plaphy.2024.108667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 04/02/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
This study aims to investigate the quality changes of germinated soybeans during refrigerated storage (4 °C), with an emphasis on the stimulatory effect of refrigeration on their special functional compounds. After germinating for two days, germinated soybeans were stored at 4 °C for seven days, while the germinated soybeans stored at 25 °C served as control group. The results showed that refrigerated storage significantly affected the physiological changes in germinated soybeans. The weight loss rate, browning rate, malondialdehyde (MDA) content and H2O2 content all decreased dramatically during refrigerated storage compared to the control group. The total phenolic and total flavonoid contents of germinated soybeans under refrigeration exhibited a trend of increasing and then decreasing over time. Additionally, during refrigerated storage, the total isoflavone content reached a peak of 8.72 g/kg on the fifth day, in which the content of daidzein and glycitin increased by 45% and 49% respectively, when compared with the control group. Moreover, the content of γ-aminobutyric acid (GABA) peaked on the first day, and kept a high level during storage. In which, the refrigerated group was 2.35-, 2.88-, 1.67-fold respectively after storage for three to seven days. These results indicated that refrigeration stimulated the biosynthesis of isoflavones and GABA in germinated soybeans during storage. More importantly, there was a sequential difference in the timing of the stimulation of the two functional components under refrigeration.
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Affiliation(s)
- Shengqi Tan
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
| | - Ying Zhu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
| | - Yaqiong Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
| | - Sijin Wu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
| | - Chong Xie
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan, 572024, China.
| | - Xin Rui
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan, 572024, China.
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan, 572024, China.
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3
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Dawood MFA, Tahjib-Ul-Arif M, Sohag AAM, Abdel Latef AAH. Role of Acetic Acid and Nitric Oxide against Salinity and Lithium Stress in Canola ( Brassica napus L.). PLANTS (BASEL, SWITZERLAND) 2023; 13:51. [PMID: 38202358 PMCID: PMC10781170 DOI: 10.3390/plants13010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/14/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024]
Abstract
In this study, canola (Brassica napus L.) seedlings were treated with individual and combined salinity and lithium (Li) stress, with and without acetic acid (AA) or nitric acid (NO), to investigate their possible roles against these stresses. Salinity intensified Li-induced damage, and the principal component analysis revealed that this was primarily driven by increased oxidative stress, deregulation of sodium and potassium accumulation, and an imbalance in tissue water content. However, pretreatment with AA and NO prompted growth, re-established sodium and potassium homeostasis, and enhanced the defense system against oxidative and nitrosative damage by triggering the antioxidant capacity. Combined stress negatively impacted phenylalanine ammonia lyase activity, affecting flavonoids, carotenoids, and anthocyanin levels, which were then restored in canola plants primed with AA and NO. Additionally, AA and NO helped to maintain osmotic balance by increasing trehalose and proline levels and upregulating signaling molecules such as hydrogen sulfide, γ-aminobutyric acid, and salicylic acid. Both AA and NO improved Li detoxification by increasing phytochelatins and metallothioneins, and reducing glutathione contents. Comparatively, AA exerted more effective protection against the detrimental effects of combined stress than NO. Our findings offer novel perspectives on the impacts of combining salt and Li stress.
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Affiliation(s)
- Mona F. A. Dawood
- Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut 71516, Egypt;
| | - Md. Tahjib-Ul-Arif
- Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh;
| | - Abdullah Al Mamun Sohag
- Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh;
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Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
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Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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6
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Çelik EE, Canli M, Kocadağlı T, Özkaynak Kanmaz E, Gökmen V. Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains. Food Res Int 2023; 173:113447. [PMID: 37803773 DOI: 10.1016/j.foodres.2023.113447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Sprouting and fermentation are known to cause hydrolysis of proteins into amino acids in grains, which in turn can be converted into some neuroactive compounds by some specific enzymes.One of these compounds is γ-aminobutyric acid, which is directly related to stress management. This study invesitgatesthe effects of sprouting and fermentation processes performed under different conditions on the formation of γ-aminobutyric acid.. Concomitant phenylethylamine and histamine formations were also investigated from the food safety point of view. The combined application of sprouting and fermentation increased the concentrations of histamine and phenylethylamine to a maximum of 44 ± 5 and 3.9 ± 0.002 mg/kg, respectively. Nevertheless, these values did not reach the level that would cause undesirable effects. γ-Aminobutyric acid concentrations were found to reach levels comparable to γ-Aminobutyric acid -rich foods (maximum 674 ± 31 mg/kg) both with separate and combined application of sprouting and fermentation.
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Affiliation(s)
- Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Merve Canli
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Evrim Özkaynak Kanmaz
- Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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7
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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Summpunn P, Deh-ae N, Panpipat W, Manurakchinakorn S, Bhoopong P, Donlao N, Rawdkuen S, Shetty K, Chaijan M. Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice. Foods 2023; 12:2952. [PMID: 37569220 PMCID: PMC10418706 DOI: 10.3390/foods12152952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).
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Affiliation(s)
- Pijug Summpunn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Nattharika Deh-ae
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Supranee Manurakchinakorn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Phuangthip Bhoopong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Natthawuddhi Donlao
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
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9
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Hou D, Tang J, Feng Q, Niu Z, Shen Q, Wang L, Zhou S. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37096548 DOI: 10.1080/10408398.2023.2204373] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods.
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Affiliation(s)
- Dianzhi Hou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qiqian Feng
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sumei Zhou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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10
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Yu Y, Li M, Li C, Niu M, Dong H, Zhao S, Jia C, Xu Y. Accelerated Accumulation of γ-Aminobutyric Acid and Modifications on Its Metabolic Pathways in Black Rice Grains by Germination under Cold Stress. Foods 2023; 12:foods12061290. [PMID: 36981216 PMCID: PMC10048117 DOI: 10.3390/foods12061290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/09/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
Germination can increase γ-aminobutyric acid (GABA) accumulation in grains, but the combined effects of germination and other external stress on rice grains have been little studied. In this investigation, enhanced accumulation of GABA and modification of its metabolic pathways in black rice grains were investigated during germination under cold stress. The combination of cold stress and germination resulted in a greater accumulation of GABA than germination alone. The treatment of cold stress at 0 °C for 1 h and germination for 72 h induced a maximum GABA content of 195.64 mg/100 g, 51.54% higher compared to the control, which was superior to any other treatment. We modified the metabolism of the GABA shunt to the orientation of GABA synthesis, in which the activity of glutamic acid decarboxylase and protease were stimulated. The total content of free amino acid indicated an upward trend as germination prolonged. The degradation of polyamines was partly promoted due to elevated diamine oxidase and polyamine oxidase activity, but the activity of amino-aldehyde dehydrogenase for the direct synthesis of GABA in the pathway was suppressed. The result implied that the GABA shunt might play a major role in enhancing GABA accumulation induced by cold stress and germination rather than the polyamines degradation pathway. This investigation provides a practical reference for GABA accumulation by germination under cold stress and a theoretical basis for the possible mechanism underlying the accelerating action.
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Affiliation(s)
- Yingjie Yu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Min Li
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunxiao Li
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Huilong Dong
- Guangxi Yangxiang Co., Ltd., Guigang 537100, China
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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11
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Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models. Nutrients 2023; 15:nu15061347. [PMID: 36986077 PMCID: PMC10056580 DOI: 10.3390/nu15061347] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose.
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12
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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13
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Oliveira MEAS, Antoniassi R, Wilhelm AE, de Araujo Santiago MCP, Pacheco S, Bassinello PZ, Filho JMC, de Carvalho CWP, Takeiti CY. Short germination and debranning affect bioactive compounds and pasting properties of rice genotypes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Eugenia Araujo Silva Oliveira
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Urca Rio de Janeiro RJ Brazil
| | - Rosemar Antoniassi
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | - Allan Eduardo Wilhelm
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | | | - Sidney Pacheco
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | | | | | | | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Urca Rio de Janeiro RJ Brazil
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
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14
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Formulation of germinated brown rice fermented products functionalized by probiotics. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Yen NTH, Hoa PN, Hung PV. Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (
Vigna radiata
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Nguyen Thi Hoang Yen
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City 12 Nguyen Van Bao, Ward 4, Go Vap District Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Phan Ngoc Hoa
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Pham Van Hung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Food Technology International University Quarter 6, Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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16
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Liang L, Chen L, Liu G, Zhang F, Linhardt RJ, Sun B, Li Q, Zhang Y. Optimization of germination and ultrasonic-assisted extraction for the enhancement of γ-aminobutyric acid in pumpkin seed. Food Sci Nutr 2022; 10:2101-2110. [PMID: 35702278 PMCID: PMC9179130 DOI: 10.1002/fsn3.2826] [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: 09/13/2021] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 11/09/2022] Open
Abstract
Germination and ultrasonic-assisted extraction (UAE) are economical and effective methods to enhance bioactive compounds in plant seeds. We optimized the germination parameters and UAE parameters by using response surface methodology to maximize the recovery of γ-aminobutyric acid (GABA) in pumpkin seeds. The optimal germination conditions were as follows: soaking the seeds at 28°C for 6 h with 0.2% CaCl2, 3.8 mg/ml monosodium glutamate, and 4.0 mg/ml vitamin B6, then germination at 30°C for 61.6 h. The optimal conditions for UAE were as follows: 1:75 (w/v) material-to-solvent ratio, 220 W ultrasonic power, and ultrasonic treatment at 50°C for 14.4 min, which afforded an extraction yield of 2679 ± 10 mg/100 g. Moreover, the GABA-enhanced extract showed the potential of hypolipidemic effect in type 2 diabetes rats. These results confirmed that a combination of germination and UAE increased the GABA yield from pumpkin seeds and provided a basis for GABA-enhanced production to improve lifestyle-associated diseases.
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Affiliation(s)
- Li Liang
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China.,National Engineering Research Center for fruit and vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Lin Chen
- National Engineering Research Center for fruit and vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Guimei Liu
- School of Food Sciences and Engineering Qilu University of Technology Jinan China
| | - Fuming Zhang
- Departments of Chemical and Biological Engineering, Chemistry and Chemical Biology Biomedical Engineering and Biological Science Center for Biotechnology and Interdisciplinary Studies Rensselaer Polytechnic Institute Troy New York USA
| | - Robert J Linhardt
- Departments of Chemical and Biological Engineering, Chemistry and Chemical Biology Biomedical Engineering and Biological Science Center for Biotechnology and Interdisciplinary Studies Rensselaer Polytechnic Institute Troy New York USA
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
| | - Quanhong Li
- National Engineering Research Center for fruit and vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
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17
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Zhang L, Hao N, Li W, Zhang B, Shi T, Xie M, Yu M. Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ–Aminobutyric Acid Content of Maize during Germination. Foods 2022; 11:foods11091358. [PMID: 35564080 PMCID: PMC9102003 DOI: 10.3390/foods11091358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 12/04/2022] Open
Abstract
Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 °C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and γ–aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and γ–aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of γ–aminobutyric acid in germinated maize. The results of this study can be applied to the production of γ–aminobutyric acid enrichment in germinated maize.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Nan Hao
- Corn Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China;
| | - Wenjuan Li
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Baiqing Zhang
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
- Correspondence: ; Tel./Fax: +86-159-9837-8968
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18
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New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Oliveira MEAS, Coimbra PPS, Galdeano MC, Carvalho CWP, Takeiti CY. How does germinated rice impact starch structure, products and nutrional evidences? – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds. Foods 2022; 11:foods11070912. [PMID: 35406999 PMCID: PMC8997534 DOI: 10.3390/foods11070912] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/15/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.
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21
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Interactions of Gibberellins with Phytohormones and Their Role in Stress Responses. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030241] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Gibberellins are amongst the main plant growth regulators. Discovered over a century ago, the interest in gibberellins research is growing due to their current and potential applications in crop production and their role in the responses to environmental stresses. In the present review, the current knowledge on gibberellins’ homeostasis and modes of action is outlined. Besides this, the complex interrelations between gibberellins and other plant growth regulators are also described, providing an intricate network of interactions that ultimately drives towards precise and specific gene expression. Thus, genes and proteins identified as being involved in gibberellin responses in model and non-model species are highlighted. Furthermore, the molecular mechanisms governing the gibberellins’ relation to stress responses are also depicted. This review aims to provide a comprehensive picture of the state-of-the-art of the current perceptions of the interactions of gibberellins with other phytohormones, and their responses to plant stresses, thus allowing for the identification of the specific mechanisms involved. This knowledge will help us to improve our understanding of gibberellins’ biology, and might help increase the biotechnological toolbox needed to refine plant resilience, particularly under a climate change scenario.
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22
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Wang S, Zhou S, Wang L, Liu X, Ma Y, Tong L, Zhang Y, Wang F. Effect of an Environment Friendly Heat and Relative Humidity Approach on γ-Aminobutyric Acid Accumulation in Different Highland Barley Cultivars. Foods 2022; 11:foods11050691. [PMID: 35267324 PMCID: PMC8908996 DOI: 10.3390/foods11050691] [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: 01/24/2022] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, heat and relative humidity (HRH) treatment was applied in highland barley for γ-aminobutyric acid (GABA) accumulation. Tibetan highland barley cultivars (25) were selected for comparison and analysis. HRH treatment could accumulate GABA in several hours with low moisture content and high temperature, and the grains were treated for 2.5 h at 65 °C in this study. The GABA content of processed grains under HRH optimal condition ranged from 26.91 to 76.28 mg·100 g−1, which was significantly higher than the initial content (12.78−43.00 mg·100 g−1). The highest GABA accumulation capacity was observed in two-row yellow cultivars (YT1), increasing from 36.52 to 76.28 mg·100 g−1. Correlation analysis showed that the accumulation of GABA after HRH treatment was positively and significantly (p < 0.05) correlated with the contents of protein (0.52), total free amino acids (0.68), threonine (0.53), serine (0.51), glutamate (0.69), glycine (0.49), alanine (0.46), cysteine (0.57), tyrosine (0.50), lysine (0.53), proline (0.40), and glutamate decarboxylase (GAD) activity (0.62), which were closely related to GABA-shunt pathway. The polyamines contents, diamine oxidase (DAO) and polyamine oxidase (PAO) activities, as the substrates and critical enzymes of polyamine degradation pathway, showed no significant correlation with GABA accumulation. The results suggested that the main pathway of GABA accumulation in highland barley under HRH treatment was GABA-shunt pathway.
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Affiliation(s)
- Shanshan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
| | - Sumei Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100037, China;
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Xiaojiao Liu
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
| | - Yuling Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Yuhong Zhang
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
- Correspondence: (Y.Z.); (F.W.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
- Correspondence: (Y.Z.); (F.W.)
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23
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Zhang L, Du L, Shi T, Xie M, Liu X, Yu M. Effects of pulsed light on germination and gamma-aminobutyric acid synthesis in brown rice. J Food Sci 2022; 87:1601-1609. [PMID: 35201612 DOI: 10.1111/1750-3841.16087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/17/2022] [Accepted: 01/25/2022] [Indexed: 11/29/2022]
Abstract
This study observed the effects of pulsed light (PL) on the germination and gamma-aminobutyric acid (GABA) production of brown rice and analyzed the correlations among glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, and GABA content in germinating brown rice. Both germination and GABA content were increased by exposure to PL, and this effect was evident when brown rice was exposed to PL immediately after being soaked. The PL group had significantly higher Glu and GABA content than the control check (CK) group which was unexposed to PL during the germination of brown rice. Glu content peaked at 18 h and GABA peaked at 24h in the PL group, which were 12 h and 6 h earlier than the CK group, respectively. GAD activity of the PL group peaked 12 h after germination, 6 h earlier than the CK group. PL exposure also increased the free amino acid content in the earliest stage of brown-rice germination. During brown-rice germination, the production of GABA is regulated by GAD activity and is significantly positively correlated with Glu content. PL treatment had a significant effect on GAD activity and Glu content during the germination process of brown rice and helped to increase its GABA content. PRACTICAL APPLICATION: This study has shown that pulsed light exposure is an efficient and stable processing method for producing brown rice with high GABA. This will provide a new direction for developing novel germination grain foods.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Linchun Du
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Xiaojing Liu
- Center for Disease Control and Prevention of Liaoning Province, Shenyang, Liaoning, People's Republic of China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
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24
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Wang J, Pu Y, Zeng Y, Chen Y, Zhao W, Niu L, Chen B, Yang Z, Wu L, Pan K, Jing B, Zeng D, Ni X. Multi-functional Potential of Five Lactic Acid Bacteria Strains Derived from Giant Panda (Ailuropoda melanoleuca). Probiotics Antimicrob Proteins 2022; 15:668-681. [PMID: 35000110 DOI: 10.1007/s12602-021-09881-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/30/2021] [Indexed: 10/19/2022]
Abstract
The multi-functional properties of lactic acid bacteria (LAB) on host health have been a popular research topic. The aim of present study was to assess the multi-functional potential of five LAB strains isolated from giant panda. In this study, we analyzed five giant panda LAB strains (Weissella confuse WJ202003 (W3), WJ202009 (W9), WJ202021 (W21), BSP201703 (X3); Lactiplantibacillus plantarum BSGP201683 (G83)) and found that they exhibited rapid growth as well as strong acid production capacity. The five LAB strains possessed high cell surface hydrophobicity to the four tested solvents (xylene, hexadecane, chloroform, ethyl acetate; except strain W9), auto-aggregation ability, co-aggregation ability with three pathogens (Escherichia coli, Enterotoxigenic Escherichia coli, Salmonella), adhesion ability to Caco-2 cell line, and strongly biofilm formation ability, suggesting an adhesion property. As investigated for their antioxidative potential, all the strains showed good tolerance to H2O2, high scavenging ability against 1, 1-diphenyl-2-picrylhydrazyl (DPPH), and hydroxyl (OH-), and reduction ability. Furthermore, the five LAB strains could produce multiple probiotic substances, including exopolysaccharide (EPS), gamma-aminobutyric acid (GABA), bile salt hydrolase (BSH), cellulase (only strain G83), and protease (except strain X3), which was the first to report the production of EPS, GABA, BSH, cellulase, and protease in giant panda-derived LAB strain. These results demonstrated that strains W3, W9, W21, X3, and G83 had multi-functional potential and could be utilized as potential probiotics for giant panda.
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Affiliation(s)
- Jie Wang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Yang Pu
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, Sichuan, China
| | - Yan Zeng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Yingyi Chen
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Wei Zhao
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Lili Niu
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, Sichuan, China
| | - Benhao Chen
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Zihan Yang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Liqian Wu
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Kangcheng Pan
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Bo Jing
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Dong Zeng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
| | - Xueqin Ni
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
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25
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Ha NC, Thao DLP, Ngoc NTL. Ergothioneine extract from
Aspergillus oryzae
prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nguyen Cong Ha
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Doan Le Phuong Thao
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Nguyen Thi Le Ngoc
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
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26
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Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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MUNARKO H, SITANGGANG AB, KUSNANDAR F, BUDIJANTO S. Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19721] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hadi MUNARKO
- IPB University, Indonesia; Faculty of Engineering, Indonesia
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28
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Li R, Li Z, Wu N, Tan B. Effect of pre‐treatment on the functional properties of germinated whole grains: A review. Cereal Chem 2021. [DOI: 10.1002/cche.10500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ren Li
- Academy of National Food and Strategic Reserves Administration Beijing China
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Zhi‐Jiang Li
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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29
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Songsamoe S, Khunjan K, Matan N. The application and mechanism of action of Michelia alba oil vapour in GABA enhancement and microbial growth control of germinated brown rice. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Jiang X, Xu Q, Zhang A, Liu Y, Zhao L, Gu L, Yuan J, Jia H, Shen X, Li Z, Cao D, Zhang D. Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans ( Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms. Front Nutr 2021; 8:693862. [PMID: 34568402 PMCID: PMC8458712 DOI: 10.3389/fnut.2021.693862] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
This study aimed to investigate the optimal hypoxic and monosodium glutamate (MSG) stress conditions for the enrichment of γ-Aminobutyric acid (GABA) in germinating adzuki beans and to reveal the potential underlying molecular mechanisms of GABA accumulation. Using single-factor experiments and response surface model, we investigated the effects of germination time, germination temperature, vacuum time, and MSG concentration on GABA contents, and further explored the activity and gene expression of glutamate decarboxylase (GAD) and polyamine oxidase (PAO) critical rate restriction enzymes during GABA synthesis. The optimal soaking temperature, soaking time, and pH conditions were 35°C, 16 h, and 5, respectively. Furthermore, the optimal germination conditions for optimal GABA enrichment were 48 h, 1.99 mg/ml MSG concentration, germination temperature of 31.49°C, and vacuum time of 15.83 h. Under such conditions, the predicted GABA concentration was 443.57 ± 7.18 mg/100 g, with no significant difference between the predicted and experimental data. The vacuum + MSG (FZM) treatment has a maximum contribution rate of GABA to 38.29%, which significantly increase GABA content, and the increase was associated with increased GAD and PAO activity. In addition, MSG in combination with vacuum treatment could significantly induce VaGAD4 and VaGAD6 genes in 2 days germination of adzuki beans. According to the results of the present study, vacuum + MSG treatment is an effective approach to enhancing GABA accumulation in germinating adzuki beans, which could be employed in enhancing the functional quality of germinating adzuki beans.
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Affiliation(s)
- Xiujie Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Qingpeng Xu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Aiwu Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yong Liu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liqin Zhao
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liwei Gu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jianbin Yuan
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Hongdou Jia
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xinting Shen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongmei Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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31
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P A, Pal U, Panda M, Sahoo G, Nayak R, Rayaguru K, Sahoo N. Standardisation of cooking and conditioning methods for preparation of quick cooking germinated brown rice. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Effect of different soaking and germination methods on bioactive compounds of germinated brown rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Hadi Munarko
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
- Department of Food Technology Faculty of Engineering UPN “Veteran” East Java Surabaya 60294 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
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33
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Li W, Xiang F, Su Y, Luo Z, Luo W, Zhou L, Liu H, Xiao L. Gibberellin Increases the Bud Yield and Theanine Accumulation in Camellia sinensis (L.) Kuntze. Molecules 2021; 26:molecules26113290. [PMID: 34072521 PMCID: PMC8198828 DOI: 10.3390/molecules26113290] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 05/24/2021] [Accepted: 05/27/2021] [Indexed: 11/29/2022] Open
Abstract
Tea (Camellia sinensis) is one of the most important cash crops in the world. Theanine, as an important amino acid component in tea, is a key quality index for excellent tea quality and high economic value. People increase theanine accumulation in tea mainly through the application of nitrogen fertilizer, shading and pruning. However, these methods are not effective. In this study, we treated tea buds with a 100 μM solution of GA3 containing 1‰ tween-20, investigated the effects of GA3 on theanine accumulation, bud yield, chlorophyll fluorescence parameters and expression level of theanine biosynthesis pathway genes in tea plant by qPCR, LC-MS/MS etc. Results showed that change trends of theanine and GA3 was extremely positively correlated with each other. Exogenous GA3 upregulated the expression level of theanine biosynthesis pathway genes, caused an increase of theanine content (mg·g-1) by 27% in tea leaves compared with Mock, and accelerated the germination of buds and elongation of shoots, which lead to a significant increase of tea yield by 56% (w/w). Moreover, the decrease of chlorophyll contents, photochemical quenching coefficient (qP) and relative electron transport rate (rETR) under GA3 treatment suggested that GA3 reduced photosynthesis in the tender tea leaves, indicating that the decline of carbon assimilation in tea plants was conducive to the nitrogen metabolism, and it was beneficial to the accumulation of theanine. This study provided a new technical and theoretical support for the precise control of tea quality components and phenophase.
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Affiliation(s)
- Wei Li
- Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410125, China; (W.L.); (Y.S.); (Z.L.); (W.L.)
- Tea Research Institute, Hunan Academy of Agricultural Science, Changsha 410125, China; (F.X.); (L.Z.); (H.L.)
| | - Fen Xiang
- Tea Research Institute, Hunan Academy of Agricultural Science, Changsha 410125, China; (F.X.); (L.Z.); (H.L.)
| | - Yi Su
- Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410125, China; (W.L.); (Y.S.); (Z.L.); (W.L.)
| | - Zhoufei Luo
- Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410125, China; (W.L.); (Y.S.); (Z.L.); (W.L.)
| | - Weigui Luo
- Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410125, China; (W.L.); (Y.S.); (Z.L.); (W.L.)
| | - Lingyun Zhou
- Tea Research Institute, Hunan Academy of Agricultural Science, Changsha 410125, China; (F.X.); (L.Z.); (H.L.)
| | - Hongyan Liu
- Tea Research Institute, Hunan Academy of Agricultural Science, Changsha 410125, China; (F.X.); (L.Z.); (H.L.)
| | - Langtao Xiao
- Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410125, China; (W.L.); (Y.S.); (Z.L.); (W.L.)
- Correspondence: ; Tel.: +86-073-184-635-261
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Manna I, Sahoo S, Bandyopadhyay M. Effect of Engineered Nickel Oxide Nanoparticle on Reactive Oxygen Species-Nitric Oxide Interplay in the Roots of Allium cepa L. FRONTIERS IN PLANT SCIENCE 2021; 12:586509. [PMID: 33633755 PMCID: PMC7901573 DOI: 10.3389/fpls.2021.586509] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 01/06/2021] [Indexed: 06/01/2023]
Abstract
Scientists anxiously follow instances of heavy metals augmenting in the environment and undergoing bioaccumulation and trace their biomagnification across food webs, wary of their potent toxicity on biological entities. Engineered nanoparticles supplement natural pools of respective heavy metals and can mimic their effects, exerting toxicity at higher concentrations. Thus, a thorough understanding of the underlying mechanism of this precarious interaction is mandatory. Most urban and industrial environments contain considerable quantities of nickel oxide nanoparticles. These in excess can cause considerable damage to plant metabolism through a significant increase in cellular reactive oxygen species and perturbation of its cross-talk with the reactive nitrogen species. In the present work, the authors have demonstrated how the intrusion of nickel oxide nanoparticles (NiO-NP) affected the exposed roots of Allium cepa: starting with disruption of cell membranes, before being interiorized within cell organelles, effectively disrupting cellular homeostasis and survival. A major shift in the reactive oxygen species (ROS) and nitric oxide (NO) equanimity was also observed, unleashing major altercations in several crucial biochemical profiles. Altered antioxidant contents and upregulation of stress-responsive genes, namely, Catalase, Ascorbate peroxidase, Superoxide dismutase, and Rubisco activase, showing on average 50-250% rise across NiO-NP concentrations tested, also entailed increased cellular hydrogen peroxide contents, with tandem rise in cellular NO. Increased NO content was evinced from altered concentrations of nitric oxide synthase and nitrate reductase, along with NADPH oxidase, when compared with the negative control. Though initially showing a dose-dependent concomitant rise, a significant decrease of NO was observed at higher concentrations of NiO-NP, while cellular ROS continued to increase. Modified K/Na ratios, with increased proline concentrations and GABA contents, all hallmarks of cellular stress, correlated with ROS-NO perturbations. Detailed studies showed that NiO-NP concentration had a significant role in inducing toxicity, perturbing the fine balance of ROS-NO, which turned lethal for the cell at higher dosages of the ENP precipitating in the accumulation of stress markers and an inevitable shutdown of cellular mechanisms.
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Affiliation(s)
- Indrani Manna
- Department of Botany, CAS, University of Calcutta, Kolkata, India
| | - Saikat Sahoo
- Department of Botany, Krishna Chandra College, Hetampur, India
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35
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Veeradittakit J, Jumrus S, Sringarm K, Prom‐u‐thai C. Improving nutritional values in purple rice through germination and parboiling processes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Jeeraporn Veeradittakit
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Suchada Jumrus
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Korawan Sringarm
- Department of Animal and Aquatic Science, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Chanakan Prom‐u‐thai
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
- Lanna Rice Research Center Chiang Mai University Chiang Mai Thailand
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Microbial Production and Enzymatic Biosynthesis of γ-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods. Processes (Basel) 2020. [DOI: 10.3390/pr9010022] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
In the present study, we isolated and screened thirty strains of GABA (γ-aminobutyric acid)-producing lactic acid bacteria (LAB) from traditional Indonesian fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37 °C based on thin layer chromatography (TLC) screening. Proteomic identification and 16S rDNA sequencing using MALDI-TOF MS identified the strain as Lactobacillus plantarum designated as L. plantarum FNCC 260 and FNCC 343. The highest yield of GABA production obtained from the fermentation of L. plantarum FNCC 260 was 809.2 mg/L of culture medium after 60 h of cultivation. The supplementation of 0.6 mM pyridoxal 5’-phosphate (PLP) and 0.1 mM pyridoxine led to the increase in GABA production to 945.3 mg/L and 969.5 mg/L, respectively. The highest GABA production of 1226.5 mg/L of the culture medium was obtained with 100 mM initial concentration of MSG added in the cultivation medium. The open reading frame (ORF) of 1410 bp of the gadB gene from L. plantarum FNCC 260 encodes 469 amino acids with a calculated molecular mass of 53.57 kDa. The production of GABA via enzymatic conversion of monosodium glutamate (MSG) using purified recombinant glutamate decarboxylase (GAD) from L. plantarum FNCC 260 expressed in Escherichia coli was found to be more efficient (5-fold higher within 6 h) than the production obtained from fermentation. L. plantarum FNCC 260 could be of interest for the synthesis of GABA.
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Acharya P, Jayaprakasha GK, Semper J, Patil BS. 1H Nuclear Magnetic Resonance and Liquid Chromatography Coupled with Mass Spectrometry-Based Metabolomics Reveal Enhancement of Growth-Promoting Metabolites in Onion Seedlings Treated with Green-Synthesized Nanomaterials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13206-13220. [PMID: 32233481 DOI: 10.1021/acs.jafc.0c00817] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Seed priming is a promising approach to improve germination, emergence, and seedling growth by triggering pre-germinative metabolism and enhancing seedling vigor. Recently, nanopriming gained importance in seed improvement as a result of the small size and unique physicochemical characteristics of nanomaterials. In the present study, silver and gold nanoparticles were synthesized using onion extracts as the reducing agent. Similarly, the agro-food industrial byproducts citrus seed oil and curcumin-removed turmeric oleoresin were used for the preparation of nanoemulsions. For seed priming, these green-synthesized nanomaterials were incubated with seeds of two onion (Allium cepa L.) cultivars (Legend and 50147) for 72 h, and then the plants were grown in a greenhouse for 3 weeks. Seed priming with these nanomaterials increased seed germination and seedling emergence. One-dimensional 1H nuclear magnetic resonance and liquid chromatography coupled with mass spectrometry metabolomics studies showed that different nanopriming treatments distinctly altered the metabolome of onion seedlings. Seed priming treatments significantly inhibited plant hormones and growth regulators, such as abscisic acid and cis-(+)-12-oxo-phytodienoic acid, and enhanced germination stimulators, such as γ-aminobutyric acid and zeatin, in onion seeds and seedlings. Therefore, these priming treatments have positive impact on improving seed performance and plant growth.
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Affiliation(s)
- Pratibha Acharya
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
| | - Guddadarangavvanahally K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
| | - James Semper
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845-2119, United States
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Cui N, Feng Y, Xiao J, Ding W, Zhao Y, Yu X, Xu JW, Li T, Zhao P. Isolation and identification of a novel strain of Heveochlorella sp. and presentation of its capacity as biodiesel feedstock. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chaijan M, Panpipat W. Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study. PLoS One 2020; 15:e0237844. [PMID: 32834013 PMCID: PMC7446816 DOI: 10.1371/journal.pone.0237844] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Accepted: 08/04/2020] [Indexed: 11/23/2022] Open
Abstract
The feasibility of the production of germinated rice extracts using indigenous rice from Southern Thailand, including Khemtong (KHT) and Khai Mod Rin (KMR) from a single location at the Pak Phanang River Basin in Nakhon Si Thammarat, was investigated. The nutritional composition and bioactivity of the germinated rice extracts from both cultivars were evaluated. Optimum germination time for both rices was 96 h, leading to the highest GABA, thiamine, free amino acid, total sugar, and α-amylase activity (p<0.05). Germinated KHT had a higher α-amylase activity than germinated KMR at all germination times. Mashing at 60°C/pH 5.5 rendered the extract with the highest GABA content (p<0.05) and desirable contents of other nutrients. In comparison with germinated Sungyod (local colored rice) and Jasmine (commercial Thai rice) extracts, KHT and KMR showed a higher scavenging activity against DPPH•, OH•, and H2O2 (p<0.05) with a comparable ABTS•+ inhibition. For metal chelation, reducing power and ACE inhibitory activity, the germinated Sungyod extract was greater than KHT/KMR. The results demonstrated the potential use of germinated local Thai rice for the production of functional beverages.
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Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
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Beaulieu JC, Reed SS, Obando-Ulloa JM, Boue SM, Cole MR. Green Processing, Germinating and Wet Milling Brown Rice ( Oryza sativa) for Beverages: Physicochemical Effects. Foods 2020; 9:foods9081016. [PMID: 32751212 PMCID: PMC7466225 DOI: 10.3390/foods9081016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/16/2020] [Accepted: 07/24/2020] [Indexed: 11/16/2022] Open
Abstract
Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.
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Affiliation(s)
- John C. Beaulieu
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA; (S.S.R.); (S.M.B.)
- Correspondence:
| | - Shawndrika S. Reed
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA; (S.S.R.); (S.M.B.)
| | - Javier M. Obando-Ulloa
- Doctorate Program in Natural Science for Development (DOCINADE) and Agronomy Engineering School, Costa Rica Institute of Technology (ITCR), San Carlos Technology Local Campus, PO Box 223-21001, Ciudad Quesada, San Carlos, Alajuela 30101, Costa Rica;
| | - Stephen M. Boue
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA; (S.S.R.); (S.M.B.)
| | - Marsha R. Cole
- Department of Chemistry, College of Engineering and Science, Louisiana Tech University, Carson-Taylor Hall, 343, PO Box 10348, Ruston, LA 71272, USA;
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41
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Effects of soaking process on arsenic and other mineral elements in brown rice. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.01.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Petchdee S, Laosripaiboon W, Jarussophon N. Cardiac protection of germinated brown rice extract in rabbit model of chronic myocardial infarction. Transl Anim Sci 2020; 4:txaa067. [PMID: 32705062 PMCID: PMC7288738 DOI: 10.1093/tas/txaa067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Accepted: 05/15/2020] [Indexed: 02/03/2023] Open
Abstract
Ischemic heart disease is a leading cause of mortality in the world. This study aimed to investigate the cardioprotective effects of germinated brown rice (GBR) on a rabbit model of chronic myocardial infarction. Eighteen New Zealand white rabbits were randomly divided into three groups receiving: 1) regular rabbit food; 2) regular rabbit food plus vehicle; and 3) regular rabbit food plus GBR for 120 d. The left circumflex coronary artery was ligated to induce myocardial ischemia 60 d after starting the experiment (baseline). Heart functions were monitored by electrocardiography and echocardiography at 0, 30, and 60 d after coronary artery ligation. The incidences of heart rate (HR) and ventricular arrhythmias have been compared between groups. GBR showed the effects to prevent life-threatening ventricular tachycardia and electrocardiographic signs of myocardial ischemia in a model of arrhythmias. GBR consumption group exhibited significantly improved cardiac function and reduced the HR, along with reduced mean arterial pressure and plasma glucose level. The results demonstrated that GBR exerts cardioprotective effects against chronic myocardial injury in rabbits. These biological actions of GBR may explain the benefits gained from the use of GBR products as a possible prophylactic lifestyle intervention.
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Affiliation(s)
- Soontaree Petchdee
- Department of Large Animal and Wildlife Clinical Sciences, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng Saen, Thailand
| | - Wanpen Laosripaiboon
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Thailand
| | - Nongpanga Jarussophon
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Thailand
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Garzón AG, Erben M, Osella CA, Drago SR. Effects of baking on γ‐aminobutyric acid and free phenolic acids from gluten‐free cookies made with native and malted whole sorghum flours. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14571] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Antonela G. Garzón
- Instituto de Tecnología de Alimentos CONICET FIQ – UNL Santa Fe Argentina
| | - Melina Erben
- Instituto de Tecnología de Alimentos Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
| | - Carlos A. Osella
- Instituto de Tecnología de Alimentos Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET FIQ – UNL Santa Fe Argentina
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Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1754295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Hadi Munarko
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
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Kamjijam B, Bednarz H, Suwannaporn P, Jom KN, Niehaus K. Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102958] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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46
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Nguyen BCQ, Shahinozzaman M, Tien NTK, Thach TN, Tawata S. Effect of sucrose on antioxidant activities and other health-related micronutrients in gamma-aminobutyric acid (GABA)-enriched sprouting Southern Vietnam brown rice. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102985] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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47
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Diniyah N, Badrul Alam M, Lee SH. Antioxidant potential of non-oil seed legumes of Indonesian’s ethnobotanical extracts. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.02.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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48
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Hussain SZ, Jabeen R, Naseer B, Shikari AB. Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1744448] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Syed Zameer Hussain
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Rifat Jabeen
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Asif Bashir Shikari
- Division of Plant Biotechnology, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
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49
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Ren C, Hong B, Zheng X, Wang L, Zhang Y, Guan L, Yao X, Huang W, Zhou Y, Lu S. Improvement of germinated brown rice quality with autoclaving treatment. Food Sci Nutr 2020; 8:1709-1717. [PMID: 32180978 PMCID: PMC7063372 DOI: 10.1002/fsn3.1459] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/18/2020] [Accepted: 01/22/2020] [Indexed: 12/28/2022] Open
Abstract
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma‐aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐c), and low‐density lipoprotein cholesterol (LDL‐c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.
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Affiliation(s)
- Chuanying Ren
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Bin Hong
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liqun Wang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Yinglei Zhang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Lijun Guan
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xinmiao Yao
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Wengong Huang
- Institute of Industrial Crops Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Ye Zhou
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Shuwen Lu
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
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Xia Q, Tao H, Li Y, Pan D, Cao J, Liu L, Zhou X, Barba FJ. Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106827] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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