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Narula K, Choudhary P, Sengupta A, Chakraborty N, Chakraborty S. Comprehensive multi-layered analyses of genotype-dependent proteo-metabolic networks reveal organellar crosstalk and biochemical pathways regulating aroma formation in rice. Food Chem 2024; 459:139949. [PMID: 38986209 DOI: 10.1016/j.foodchem.2024.139949] [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: 03/13/2024] [Revised: 05/10/2024] [Accepted: 06/01/2024] [Indexed: 07/12/2024]
Abstract
Molecular basis of rice aroma formation is sparsely known and developmental programs driving biochemical pathways towards aroma is in infancy. Here, discovery and targeted proteo-metabolome of non-aromatic and aromatic rice seeds across developmental stages identified a total of 442 aroma-responsive proteins (ARPs) and 824 aroma-responsive metabolites (ARMs) involved in metabolism, calcium and G-protein signaling. Biochemical examination revealed ARM/Ps were linked to 2-acetylpyrrolidine, γ-aminobutyrate, anthocyanin, tannins, flavonoids and related enzymes. Pairwise correlation and clustering showed positive correlation among ARM/Ps. Consistent with aroma-related QTLs, ARPs were mapped on chromosomes 3,4,5,8 and were mainly compartmentalized in cytoplasm and mitochondria. ARM/P-correlation network identified associations related to metabolism and signaling. Multiple reaction monitoring (MRM) confirmed role of catechins, quinic acid and quercetin in aroma formation. Pathway enrichment, multivariate analysis and qRT-PCR validated that calcium and G-protein signaling, aromatic/branched-chain aminoacid, 2-acetylpyrrolidine, oxylipin, melvonate and prenylpyrophosphate pathways, indole, phenylacetate, flavonoid, cinnamoic ester govern aroma formation in rice.
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Affiliation(s)
- Kanika Narula
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Pooja Choudhary
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Atreyee Sengupta
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Niranjan Chakraborty
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Subhra Chakraborty
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India.
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2
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Moon HS, Thiruvengadam M, Chi HY, Kim B, Prabhu S, Chung IM, Kim SH. Comparative study for metabolomics, antioxidant activity, and molecular docking simulation of the newly bred Korean red rice accessions. Food Chem 2024; 458:140277. [PMID: 38970957 DOI: 10.1016/j.foodchem.2024.140277] [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: 02/19/2024] [Revised: 06/10/2024] [Accepted: 06/27/2024] [Indexed: 07/08/2024]
Abstract
This study analyzed the metabolite profiles and antioxidant capacities of two waxy and non-waxy Korean red rice accessions newly bred. Fifteen phenolic compounds were detected in the rice samples. Accession1 had high fatty acids, phytosterols, and vitamin E; accession3 had high vitamin E and phytosterol; and accession4 had a high total flavonoid. The correlation analysis findings from this study validated the positive association between all the metabolites and antioxidant activity. in silico results revealed that protocatechuic acid had a docking score of -9.541, followed by luteolin, quercetin, and caffeic acid, all of which had significant docking scores and a significant number of contacts. Similarly, molecular dynamics simulations showed that phytochemicals had root mean square deviation values of <2.8 Å with Keap 1, indicating better stability. This study provides valuable insights into potential directions for future investigations and improvements in the functional qualities of other colored rice varieties.
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Affiliation(s)
- Hee-Sung Moon
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Hee-Youn Chi
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Backki Kim
- Life and Industry Convergence Research Institute, Pusan National University, Miryang, 50463, Republic of Korea
| | - Srinivasan Prabhu
- Division of Phytochemistry and Drug Design, Department of Biosciences, Rajagiri College of Social Sciences, Cochin, 683104, Kerala, India
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
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3
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Ali S, Mehri F, Nasiri R, Limam I, Fakhri Y. Fluoride in Raw Rice (Oryza sativa): a Global Systematic Review and Probabilistic Health Risk Assessment. Biol Trace Elem Res 2024; 202:4324-4333. [PMID: 38103108 DOI: 10.1007/s12011-023-04004-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 12/06/2023] [Indexed: 12/17/2023]
Abstract
Rice (Oryza sativa) is one of the essential staple foods highly consumed globally, with nearly 40% to 45% of the global population estimated to consume rice. Therefore, consumable rice should have low levels of harmful elements. This study investigates fluoride (F¯) content in raw rice (uncooked rice) and evaluates Probabilistic Health Risk Assessment (PHRA) through Monte Carlo simulation (MCS) due to the consumption of F¯ enriched rice. The literature review reveals that limited studies have been conducted on the investigation of F¯ in raw rice. The fluoride (F¯) concentration in raw rice varies across the studied countries, indicating the need for additional studies to facilitate a more accurate comparison. The F¯ content in raw rice varied among the studied countries, making it difficult to definitively state that the concentration of F¯ in one country is higher. However, the concentration of F¯ in raw rice in India is notably elevated. This study also highlighted the importance of investigating the F¯ content in raw rice. The study will be highly helpful for policymakers to formulate guidelines for water used for irrigation.
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Affiliation(s)
- Shakir Ali
- Department of Geology, University of Delhi, Delhi, 110007, India
- CAWTM, MRIIRS, Sector 43, Faridabad, Haryana, 121004, India
| | - Fereshteh Mehri
- Nutrition Health Research Center, Center of Excellence for Occupational Health, Research Center for Health Sciences, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Rasul Nasiri
- Air Pollution Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Intissar Limam
- Laboratory of Materials, Treatment and Analysis, National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet, and High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunis, Tunisia
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
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4
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Li W, Li Y, Zhang B, Ma Q, Hu H, Ding A, Shang L, Zong Z, Zhao W, Chen H, Zhang H, Zhang Z, Yan N. Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds. Food Chem 2024; 460:140670. [PMID: 39106747 DOI: 10.1016/j.foodchem.2024.140670] [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: 01/31/2024] [Revised: 06/01/2024] [Accepted: 07/25/2024] [Indexed: 08/09/2024]
Abstract
Anthocyanins are natural flavonoids with a high antioxidant power and many associated health benefits, but most rice produce little amounts of these compounds. In this study, 141 MYB transcription factors in 15 chromosomes, including the nucleus-localised ZlMYB1 (Zla03G003370) and ZlMYB2 (Zla15G015220), were discovered in Zizania latifolia. Overexpression of ZlMYB1 or ZlMYB2 in rice seeds induced black pericarps, and flavonoid content, antioxidant capacity, and α-glucosidase and tyrosinase inhibition effects significantly increased compared to those in the control seeds. ZlMYB1 and ZlMYB2 overexpression induced the upregulation of 764 and 279 genes, respectively, and the upregulation of 162 and 157 flavonoids, respectively, linked to a black pericarp phenotype. The expression of flavonoid 3'-hydroxylase and UDP-glycose flavonoid glycosyltransferase, as well as the activities of these enzymes, increased significantly in response to ZlMYB1 or ZlMYB2 overexpression. This study systematically confirmed that the overexpression of ZlMYB1 and ZlMYB2 promotes flavonoid biosynthesis (especially of anthocyanins) in rice.
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Affiliation(s)
- Wanhong Li
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yali Li
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Bintao Zhang
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Qing Ma
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hehe Hu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Anming Ding
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
| | - Lianguang Shang
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Zhaohui Zong
- Guangdong Tobacco Scientific Research Institute, Shaoguan 512000, China
| | - Weicai Zhao
- Guangdong Tobacco Scientific Research Institute, Shaoguan 512000, China.
| | - Hao Chen
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongbo Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Zhongfeng Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Ning Yan
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
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5
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Wang J, Chu Y, Chen G, Zhao M, Wu J, Qu R, Wang Z. Characterization and Identification of NPK Stress in Rice Using Terrestrial Hyperspectral Images. PLANT PHENOMICS (WASHINGTON, D.C.) 2024; 6:0197. [PMID: 39049839 PMCID: PMC11266478 DOI: 10.34133/plantphenomics.0197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Accepted: 05/16/2024] [Indexed: 07/27/2024]
Abstract
Due to nutrient stress, which is an important constraint to the development of the global agricultural sector, it is now vital to timely evaluate plant health. Remote sensing technology, especially hyperspectral imaging technology, has evolved from spectral response modes to pattern recognition and vegetation monitoring. This study established a hyperspectral library of 14 NPK (nitrogen, phosphorus, potassium) nutrient stress conditions in rice. The terrestrial hyperspectral camera (SPECIM-IQ) collected 420 rice stress images and extracted as well as analyzed representative spectral reflectance curves under 14 stress modes. The canopy spectral profile characteristics, vegetation index, and principal component analysis demonstrated the differences in rice under different nutrient stresses. A transformer-based deep learning network SHCFTT (SuperPCA-HybridSN-CBAM-Feature tokenization transformer) was established for identifying nutrient stress patterns from hyperspectral images while being compared with classic support vector machines, 1D-CNN (1D-Convolutional Neural Network), and 3D-CNN. The total accuracy of the SHCFTT model under different modeling strategies and different years ranged from 93.92% to 100%, indicating the positive effect of the proposed method on improving the accuracy of identifying nutrient stress in rice.
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Affiliation(s)
- Jinfeng Wang
- College of Engineering,
Northeast Agricultural University, Harbin 150000, China
| | - Yuhang Chu
- College of Engineering,
Northeast Agricultural University, Harbin 150000, China
| | - Guoqing Chen
- College of Engineering,
Northeast Agricultural University, Harbin 150000, China
| | - Minyi Zhao
- College of Engineering,
Northeast Agricultural University, Harbin 150000, China
| | - Jizhuang Wu
- Yantai Agricultural Technology Popularization Center, Yantai 261400, China
| | - Ritao Qu
- Yantai Agricultural Technology Popularization Center, Yantai 261400, China
| | - Zhentao Wang
- College of Engineering,
Northeast Agricultural University, Harbin 150000, China
- College of Life Sciences,
Northwest A&F University, Yangling 712100, China
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6
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Naeem I, Ismail A, Riaz M, Aziz M, Akram K, Shahzad MA, Ameen M, Ali S, Oliveira CAF. Aflatoxins in the rice production chain: A review on prevalence, detection, and decontamination strategies. Food Res Int 2024; 188:114441. [PMID: 38823858 DOI: 10.1016/j.foodres.2024.114441] [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: 01/24/2024] [Revised: 04/01/2024] [Accepted: 04/27/2024] [Indexed: 06/03/2024]
Abstract
Rice (Oryza sativa L.) is one of the most consumed cereals that along with several important nutritional constituents typically provide more than 21% of the caloric requirements of human beings. Aflatoxins (AFs) are toxic secondary metabolites of several Aspergillus species that are prevalent in cereals, including rice. This review provides a comprehensive overview on production factors, prevalence, regulations, detection methods, and decontamination strategies for AFs in the rice production chain. The prevalence of AFs in rice is more prominent in African and Asian than in European countries. Developed nations have more stringent regulations for AFs in rice than in the developing world. The contamination level of AFs in the rice varied at different stages of rice production chain and is affected by production practices, environmental conditions comprising temperature, humidity, moisture, and water activity as well as milling operations such as de-husking, parboiling, and polishing. A range of methods including chromatographic techniques, immunochemical methods, and spectrophotometric methods have been developed, and used for monitoring AFs in rice. Chromatographic methods are the most used methods of AFs detection followed by immunochemical techniques. AFs decontamination strategies adopted worldwide involve various physical, chemical, and biological strategies, and even using plant materials. In conclusion, adopting good agricultural practices, implementing efficient AFs detection methods, and developing innovative aflatoxin decontamination strategies are imperative to ensure the safety and quality of rice for consumers.
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Affiliation(s)
- Iqra Naeem
- Department of Food Science & Technology, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Amir Ismail
- Department of Food Safety and Quality Management, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan.
| | - Muhammad Riaz
- Department of Food Safety and Quality Management, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Mubashir Aziz
- Department of Microbiology and Molecular Genetics, Bahauddin Zakariya University, Multan, Pakistan
| | - Kashif Akram
- Department of Food Science, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Muhammad A Shahzad
- Department of Food Science & Technology, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Mavra Ameen
- Department of Food Science & Technology, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Sher Ali
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil
| | - Carlos A F Oliveira
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil.
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7
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Nayak N, Bhujle RR, Nanje-Gowda N, Chakraborty S, Siliveru K, Subbiah J, Brennan C. Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review. Heliyon 2024; 10:e30921. [PMID: 38784533 PMCID: PMC11112340 DOI: 10.1016/j.heliyon.2024.e30921] [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: 03/09/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024] Open
Abstract
Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.
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Affiliation(s)
- Nidhi Nayak
- Department of Food Technology, Jain Deemed-to-be University, Bangalore, Karnataka, India
| | - Rohan Rajendraji Bhujle
- Department of Bioscience and Bioengineering, Indian Institute of Technology, Guwahati, India
| | - N.A. Nanje-Gowda
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Snehasis Chakraborty
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Charles Brennan
- STEM College, Royal Melbourne Institute of Technology, Melbourne, Australia
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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [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: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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9
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Chen T, Xie L, Wang G, Jiao J, Zhao J, Yu Q, Chen Y, Shen M, Wen H, Ou X, Xie J. Anthocyanins-natural pigment of colored rice bran: Composition and biological activities. Food Res Int 2024; 175:113722. [PMID: 38129038 DOI: 10.1016/j.foodres.2023.113722] [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: 09/14/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.
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Affiliation(s)
- Ting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liuming Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Gang Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jilan Jiao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Junwei Zhao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoyan Ou
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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10
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Li H, Liu T, Li F, Wu X, Wu W. Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. Food Res Int 2023; 173:113483. [PMID: 37803806 DOI: 10.1016/j.foodres.2023.113483] [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: 04/29/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Rice bran (RB) as the raw material for rice bran dietary fiber (RBDF) extraction, is rapidly rancidified prior to stabilization. To enhance the RBDF utilization in food industry, effects of RB rancidity (RB was stored for 0, 1, 5, 7, and 10 d) on the bioaccessibility and bioavailability of RBDF-bound phenolics were investigated. With the increase in RB storage time, the RB rancidity degree significantly increased (the acid value of rice bran oil from 5.08 mg KOH/g to 60.59 mg KOH/g), and the endogenous phenolics content in RBDF also increased. Simultaneously, RB rancidity reduced the antioxidant activity of RBDF digestion products during the gastric digestion phase, while RB rancidity increased the antioxidant activity of RBDF digestion products during the intestinal digestion phase. In addition, in vitro gastrointestinal digestion stimulated the release of RBDF-bound phenolics. The released monomeric phenolics (especially ferulic acid and p-coumaric acid) were the major contributors to the increased antioxidant properties of RBDF digestion products. RBDF digestion products could inhibit H2O2-induced oxidative stress and apoptosis of HUVECs. In conclusion, the study found that RB rancidity could improve the antioxidant capacity of RBDF in the small intestine by promoting RB endogenous phenolics bound to RBDF release.
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Affiliation(s)
- Helin Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Tiantian Liu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China.
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, China.
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11
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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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12
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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13
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Gateta T, Nacoon S, Seemakram W, Ekprasert J, Theerakulpisut P, Sanitchon J, Suwannarach N, Boonlue S. The Potential of Endophytic Fungi for Enhancing the Growth and Accumulation of Phenolic Compounds and Anthocyanin in Maled Phai Rice ( Oryza sativa L.). J Fungi (Basel) 2023; 9:937. [PMID: 37755044 PMCID: PMC10532753 DOI: 10.3390/jof9090937] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/11/2023] [Accepted: 09/14/2023] [Indexed: 09/28/2023] Open
Abstract
Rice (Oryza sativa L.) is one of the most popular cereal crops, being consumed by almost half of the world's population. Among several cultivars widely distributed in Thailand, Maled Phai is a Thai pigmented-upland rice with exceptionally high nutritional value and high demand in the local Thai market. This study aimed to investigate the feasibility of producing plant growth-promoting properties (PGP) and enhancing the accumulation of phytochemicals in Maled Phai rice seeds of endophytic fungi isolated from upland black rice. Among a total of 56 isolates, the 4 most effective PGP isolates were identified as Trichoderma zelobreve PBMP16, Talaromyces pinophilus PBMP28, Aspergillus flavus KKMP34, and Trichoderma sp. PBMP4 based on their morphological characteristics and multigene (ITS, rpb2, tef-1, CaM, and BenA) phylogenetic analyses. These four endophytic fungi could promote plant growth parameters under greenhouse conditions. Outstandingly, upland rice inoculated with Tr. zelobreve PBMP16 had a significant increase in total seed weight, root length, phenolic compounds, anthocyanin, antioxidants, and N uptake, which were higher than those of the noninoculated control, and even better than the chemical fertilizer. Overall, this report shows that endophytic fungi efficiently promoted growth and increased the phenolic compounds, anthocyanin, and antioxidants of Maled Phai rice.
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Affiliation(s)
- Thanawan Gateta
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (T.G.); (S.N.); (W.S.); (J.E.)
| | - Sabaiporn Nacoon
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (T.G.); (S.N.); (W.S.); (J.E.)
| | - Wasan Seemakram
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (T.G.); (S.N.); (W.S.); (J.E.)
| | - Jindarat Ekprasert
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (T.G.); (S.N.); (W.S.); (J.E.)
| | - Piyada Theerakulpisut
- Department of Biology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand;
- Salt-Tolerant Rice Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Jirawat Sanitchon
- Department of Agronomy, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Nakarin Suwannarach
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sophon Boonlue
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (T.G.); (S.N.); (W.S.); (J.E.)
- Salt-Tolerant Rice Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
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14
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Kobayashi K, Wang X, Wang W. Genetically Modified Rice Is Associated with Hunger, Health, and Climate Resilience. Foods 2023; 12:2776. [PMID: 37509868 PMCID: PMC10379675 DOI: 10.3390/foods12142776] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 07/14/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
While nearly one in nine people in the world deals with hunger, one in eight has obesity, and all face the threat of climate change. The production of rice, an important cereal crop and staple food for most of the world's population, faces challenges due to climate change, the increasing global population, and the simultaneous prevalence of hunger and obesity worldwide. These issues could be addressed at least in part by genetically modified rice. Genetic engineering has greatly developed over the century. Genetically modified rice has been approved by the ISAAA's GM approval database as safe for human consumption. The aim behind the development of this rice is to improve the crop yield, nutritional value, and food safety of rice grains. This review article provides a summary of the research data on genetically modified rice and its potential role in improving the double burden of malnutrition, primarily through increasing nutritional quality as well as grain size and yield. It also reviews the potential health benefits of certain bioactive components generated in genetically modified rice. Furthermore, this article discusses potential solutions to these challenges, including the use of genetically modified crops and the identification of quantitative trait loci involved in grain weight and nutritional quality. Specifically, a quantitative trait locus called grain weight on chromosome 6 has been identified, which was amplified by the Kasa allele, resulting in a substantial increase in grain weight and brown grain. An overexpressing a specific gene in rice, Oryza sativa plasma membrane H+-ATPase1, was observed to improve the absorption and assimilation of ammonium in the roots, as well as enhance stomatal opening and photosynthesis rate in the leaves under light exposure. Cloning research has also enabled the identification of several underlying quantitative trait loci involved in grain weight and nutritional quality. Finally, this article discusses the increasing threats of climate change such as methane-nitrous oxide emissions and global warming, and how they may be significantly improved by genetically modified rice through modifying a water-management technique. Taken together, this comprehensive review will be of particular importance to the field of bioactive components of cereal grains and food industries trying to produce high-quality functional cereal foods through genetic engineering.
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Affiliation(s)
- Kaori Kobayashi
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Xiaohui Wang
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
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15
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Abu-Ria M, Shukry W, Abo-Hamed S, Albaqami M, Almuqadam L, Ibraheem F. Humic Acid Modulates Ionic Homeostasis, Osmolytes Content, and Antioxidant Defense to Improve Salt Tolerance in Rice. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091834. [PMID: 37176891 PMCID: PMC10180778 DOI: 10.3390/plants12091834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/12/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023]
Abstract
The sensitivity of rice plants to salinity is a major challenge for rice growth and productivity in the salt-affected lands. Priming rice seeds in biostimulants with stress-alleviating potential is an effective strategy to improve salinity tolerance in rice. However, the mechanisms of action of these compounds are not fully understood. Herein, the impact of priming rice seeds (cv. Giza 179) with 100 mg/L of humic acid on growth and its underlaying physiological processes under increased magnitudes of salinity (EC = 0.55, 3.40, 6.77, 8.00 mS/cm) during the critical reproductive stage was investigated. Our results indicated that salinity significantly reduced Giza 179 growth indices, which were associated with the accumulation of toxic levels of Na+ in shoots and roots, a reduction in the K+ and K+/Na+ ratio in shoots and roots, induced buildup of malondialdehyde, electrolyte leakage, and an accumulation of total soluble sugars, sucrose, proline, and enzymic and non-enzymic antioxidants. Humic acid application significantly increased growth of the Giza 179 plants under non-saline conditions. It also substantially enhanced growth of the salinity-stressed Giza 179 plants even at 8.00 mS/cm. Such humic acid ameliorating effects were associated with maintaining ionic homeostasis, appropriate osmolytes content, and an efficient antioxidant defense system. Our results highlight the potential role of humic acid in enhancing salt tolerance in Giza 179.
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Affiliation(s)
- Mohamed Abu-Ria
- Botany Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
| | - Wafaa Shukry
- Botany Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
| | - Samy Abo-Hamed
- Botany Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
| | - Mohammed Albaqami
- Botany and Microbiology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Lolwah Almuqadam
- Biology Department, College of Science, Imam Abdul Rahman Bin Faisal University, Damam 31441, Saudi Arabia
| | - Farag Ibraheem
- Botany Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
- Biology and Chemistry Department, Al-Qunfodah University College, Umm Al-Qura University, Al-Qunfodah 21912, Saudi Arabia
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16
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Aydin E. Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre-gelatinized rice flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2207-2214. [PMID: 36357184 DOI: 10.1002/jsfa.12330] [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: 09/13/2022] [Revised: 11/04/2022] [Accepted: 11/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility in gluten-free rice couscous that is produced without additives. Since rice does not contain gluten, pre-gelatinized rice flour (GRF) was added instead of gum and enzymes in order to provide the desired structure in the couscous samples. RESULTS According to the results, the total phenolic content of couscous samples was increased with GRF addition. The highest extractable and hydrolyzable antioxidant capacity values were observed in the couscous samples supplemented with 30% GRF using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, cupric-reducing antioxidant capacity, and ferric reducing antioxidant capacity methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) than the control sample in all methods except the 1,1-diphenyl-2-picrylhydrazyl free radical method in the couscous samples. CONCLUSION According to the data obtained, it has been determined that couscous, which has a very small round shape, can be produced with GRF without additives. In this context, gluten-free rice couscous could be used as an alternative valuable food in terms of nutrition and can be an alternative traditional food for celiac diseases as well as for individuals preferring the consumption of gluten-free products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Emine Aydin
- Duzce University, Faculty of Agriculture, Department of Agricultural Biotechnology, Konuralp-Duzce, Türkiye
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17
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Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods 2023; 12:foods12061172. [PMID: 36981099 PMCID: PMC10048317 DOI: 10.3390/foods12061172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of gluten-free rice bread produced from a composite of BMS rice flour and potato starch, producing samples referred to as F1 (100:0), F2 (90:10), F3 (80:20), and F4 (70:30). The gluten-free rice bread formulations demonstrated higher ash and crude fibre content and lower carbohydrate content than wheat bread. However, the crude protein content of the bread decreased significantly (p < 0.05) with a decreased amount of rice flour, owing to wheat flour containing greater protein. The crumb of rice bread appeared to be darker due to the red pigment of rice flour; in contrast, the crust was lighter than the control sample, possibly due to a lower Maillard reaction. Among rice bread formulations, F4 demonstrated the lowest hardness in dough and bread, as well as the highest stickiness and springiness in dough and bread, respectively. The wheat bread received the highest rating (p < 0.05) in the sensory test; nonetheless, among the rice breads, F4 was considered to be an acceptable formulation owing to its high score in colour (7.03), flavour (5.73), texture (6.03), and overall acceptability (6.18). BMS has potential in gluten-free rice breads; the formulation of 70% rice flour combined with 30% potato starch was indicated to be acceptable.
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Affiliation(s)
- Macdalyna Esther Ronie
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
| | - Hasmadi Mamat
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
- Correspondence:
| | - Ahmad Hazim Abdul Aziz
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
| | - Muhd Khairi Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia
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18
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AL-Temimi AA, Al-Hilifi SA, AL-Mossawi AEB. An investigation on glutathione derived from spinach and red cabbage leaves and their effects of adding to meat patties. Saudi J Biol Sci 2023; 30:103632. [PMID: 37123535 PMCID: PMC10140161 DOI: 10.1016/j.sjbs.2023.103632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/09/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023] Open
Abstract
Plants that produce leaves have been cultivated by humans for thousands of years because of the benefits they provide in terms of food and other necessities. Because of their high nutritional value and key phyto-components like glutathione, Leaf producing vegetables (LPVs) are being studied for their potential uses and health benefits. As a result, the focus of this study was using efficient methods for isolating and identifying glutathione from spinach and red cabbage. Glutathione was extracted using three extraction solvents: water (100%), ethanol (100%), and a combination of ethanol and water (30% and 70%, respectively) by volume (v/v), while separation was accomplished using ultrafiltration equipment. In our investigation, the best extraction solvent was a mixture of ethanol and water at a ratio of 30:70% (v/v), which extracted 951 µg/g glutathione. The antioxidant activity of plant leaf extract was measured using DPPH, with butylated hydroxytoluene serving as a comparative standard. Identification and characterization of glutathione from plant leaf extracts were revealed by thin-layer chromatography (TLC), ultraviolet-visible (UV-Vis) spectrophotometry studies, Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). In addition, the physical and chemical properties (pH, water holding capacity, extracted liquid volume, peroxide value, free fatty acids, and thiobarbituric acid) of meat patties prepared with three different concentrations of determined glutathione were tested for susceptibility to preservation during 10 days of refrigeration at 4 ± 1 °C. The findings of the current study provide vast prospects for subsequent research to researchers and scientists that the glutathione obtained from leaf extract has no toxicity that might be applied to developed functional foods and other food formulations. Because foods containing plant-derived glutathione improve health, biological function, and food spoilage. It may be utilized as high-quality antioxidants that are safe and non-toxic. Furthermore, glutathione preserves food quality and prevents oxidation.
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Affiliation(s)
| | - Sawsan A. Al-Hilifi
- Corresponding author at: Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
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19
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Basit F, Ulhassan Z, Mou Q, Nazir MM, Hu J, Hu W, Song W, Sheteiwy MS, Zhou W, Bhat JA, Jeddi K, Hessini K, Guan Y. Seed priming with nitric oxide and/or spermine mitigate the chromium toxicity in rice ( Oryza sativa) seedlings by improving the carbon-assimilation and minimising the oxidative damages. FUNCTIONAL PLANT BIOLOGY : FPB 2023; 50:121-135. [PMID: 35057906 DOI: 10.1071/fp21268] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 12/03/2021] [Indexed: 05/13/2023]
Abstract
Chromium (Cr) is a serious environmental contaminant that drastically limited the crop yields. Nitric oxide (NO) and spermine (Spm) portrayal significance in improving the plant tolerance against abiotic stresses. Therefore, we investigate the protective efficacy of seed priming with NO (100μM) and/or Spm (0.01mM) in minimising the Cr-induced toxic effects in rice (Oryza sativa L.) plants. Our outcomes revealed that Cr alone treatments (100μM) notably reduced the seed germination rate, plant growth, photosynthetic apparatus, nutrients uptake and antioxidant defence system, but extra generation of reactive oxygen species (ROS). Interestingly, the combine applications of NO and Spm significantly reversed the Cr-induced toxic effects by reducing the Cr-accumulation, maintaining the nutrient balance, improving the germination indices, levels of photosynthetic pigments (chl a by 24.6%, chl b by 36.3%, chl (a+b ) by 57.2% and carotenoids by 79.4%), PSII, photosynthesis gas exchange parameters and total soluble sugar (74.9%) by improving antioxidative enzyme activities. As a result, NO+Spm lowered the accumulation of oxidative markers (H2 O2 by 93.9/70.4%, O2 ˙- by 86.3/69.9% and MDA by 97.2/73.7% in leaves/roots), electrolyte leakage (71.4% in leaves) and improved the plant growth traits. Based on these findings, it can be concluded that NO triggers Spm to minimise the Cr-accumulation and its adverse effects on rice plants. Additionally, combined treatments (NO+Spm) were more effective in minimising the Cr-induced toxic effects in comparison to NO and Spm alone treatments. Thus, co-exposure of NO and Spm may be utilised to boost rice tolerance under Cr stress conditions.
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Affiliation(s)
- Farwa Basit
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Zaid Ulhassan
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Qingshan Mou
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Muhammad Mudassar Nazir
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jin Hu
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Weimin Hu
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Wenjian Song
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Mohamed Salah Sheteiwy
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Weijun Zhou
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Javaid Akhter Bhat
- International Genome Center, Jiangsu University, Zhenjiang 212013, China; and State Key Laboratory for Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Kaouthar Jeddi
- Laboratory of Plant Biodiversity and Dynamic of Ecosystems in Arid Area, Faculty of Sciences of Sfax, B.P. 1171, Sfax 3000, Tunisia
| | - Kamel Hessini
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Yajing Guan
- Hainan Research Institute, Zhejiang University, Sanya 572025, China; and Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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20
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Asnaashari M, Emami SA, Tayarani-Najaran Z. The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01769-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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21
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Nguyen NTT, Nguyen LM, Nguyen TTT, Tran UPN, Nguyen DTC, Tran TV. A critical review on the bio-mediated green synthesis and multiple applications of magnesium oxide nanoparticles. CHEMOSPHERE 2023; 312:137301. [PMID: 36410506 DOI: 10.1016/j.chemosphere.2022.137301] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 09/05/2022] [Accepted: 11/17/2022] [Indexed: 06/16/2023]
Abstract
Nowadays, advancements in nanotechnology have efficiently solved many global problems, such as environmental pollution, climate change, and infectious diseases. Nano-scaled materials have played a central role in this evolution. Chemical synthesis of nanomaterials, however, required hazardous chemicals, unsafe, eco-unfriendly, and cost-ineffective, calling for green synthesis methods. Here, we review the green synthesis of MgO nanoparticles and their applications in biochemical, environmental remediation, catalysis, and energy production. Green MgO nanoparticles can be safely produced using biomolecules extracted from plants, fungus, bacteria, algae, and lichens. They exhibited fascinating and unique properties in morphology, surface area, particle size, and stabilization. Green MgO nanoparticles served as excellent antimicrobial agents, adsorbents, colorimetric sensors, and had enormous potential in biomedical therapies against cancers, oxidants, diseases, and the sensing detection of dopamine. In addition, green MgO nanoparticles are of great interests in plant pathogens, phytoremediation, plant cell and organ culture, and seed germination in the agricultural sector. This review also highlighted recent advances in using green MgO nanoparticles as nanocatalysts, nano-fertilizers, and nano-pesticides. Thanks to many emerging applications, green MgO nanoparticles can become a promising platform for future studies.
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Affiliation(s)
- Ngoan Thi Thao Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam; Department of Chemical Engineering and Processing, Nong Lam University, Thu Duc District, Ho Chi Minh City, 700000, Viet Nam
| | - Luan Minh Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam; Department of Chemical Engineering and Processing, Nong Lam University, Thu Duc District, Ho Chi Minh City, 700000, Viet Nam
| | - Thuy Thi Thanh Nguyen
- Department of Chemical Engineering and Processing, Nong Lam University, Thu Duc District, Ho Chi Minh City, 700000, Viet Nam; Faculty of Science, Nong Lam University, Thu Duc District, Ho Chi Minh City, 700000, Viet Nam
| | - Uyen P N Tran
- Faculty of Engineering and Technology, Van Hien University, Ho Chi Minh City, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam.
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Viet Nam.
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22
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMCID: PMC9601750 DOI: 10.3390/foods11203231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
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Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Thushara N, Malawiarachchi P, Samarakoon SR, Godakumbura PI. Anti-diabetic and anti-cancer related health food properties of selected Sri Lankan traditional rice based porridges. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3745-3753. [PMID: 36193383 PMCID: PMC9525533 DOI: 10.1007/s13197-021-05341-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2021] [Accepted: 11/30/2021] [Indexed: 05/29/2023]
Abstract
Four Sri Lankan porridges including madathawalu (MWP), kaluheenati (KHP), mixed rice of sudu heenati, goda heenati, masuran, and dikwee (MXP) and special traditional porridge (STP) were screened for in vitro glycemic indices (GI), α-amylase inhibition and anti-glycation activities. All four porridges had the medium GI values, those were in the range of 40.5 ± 4 to 63.9 ± 2. The highest antiglycation activity was reported for MWP demonstrating IC50 of 228.20 ± 4.20 µg/mL. In relation to the α-amylase inhibition activity, the porridge extracts of MWP and STP low IC50 values (117.54 ± 1.92 µg/mL and 128.75 ± 5.91 µg/mL) showed their high capability to inhibit α-amylase enzyme. Due to the medium to low GI values and high antiglycation and α-amylase inhibition activities, traditional rice based porridges can be considered as effective for the prevention of diabetic conditions as well as from various complications in diabetic patients. Anticancer activity against human lung and HeLa cell lines revealed that KHP and MXP exhibited anticancer activity (IC50 of 274.6 μg/mL and 940.2 μg/mL respectively) against HeLa- human cervical cancer cells. In conclusion, porridge composites prepared using Sri Lankan traditional rice helped to eliminate or notably reduce nutrient deficiencies, and it provided numerous health benefits and economical gains.
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Affiliation(s)
- Nadini Thushara
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
| | - Prashantha Malawiarachchi
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
| | - Sameera R. Samarakoon
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Pahan I. Godakumbura
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
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Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch. Int J Biol Macromol 2022; 222:65-76. [PMID: 36108753 DOI: 10.1016/j.ijbiomac.2022.09.089] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/23/2022]
Abstract
The objective of this work was to evaluate the effects of enzymatic hydrolysis on digestibility and morphological and structural properties of hydrothermally pre-treated (HPT) red rice starch. The pre-treatments were performed in autoclave and cooking for the modification of rice grains and native starch. In vitro starch digestibility was performed consecutively and semi-simultaneously using α-amylase and amyloglucosidase. A first-order mathematical model was used to adjust the hydrolysis kinetic data, which made it possible to calculate the surface area, hydrolysis index, and glycemic index of the starch. Scanning electron microscopy images (SEM), Fourier transform infrared (FTIR) spectra and X-ray diffraction (XRD) were also performed to investigate the characteristics of the post-hydrolysis starch samples. The autoclaved starch HSS-A3, which was subjected to 121 °C/1.08 bar for 10 min, showed the highest in vitro digestibility values (80.08 %). Both starch samples showed increase of particle size and enzymatic digestibility after HPT. FTIR spectra of the starch samples showed that there was no appearance of new functional groups. However, XRD evidenced that HPT changed the intensity of the peaks and the type of crystallinity was changed for autoclaved starch (A3) from type A to Vh, with crystallinity ranging from 21.71 % to 26.42 %. The semi-simultaneous approach showed more advantages due to the highest in vitro digestibility as well as reducing the processing time and use of reagents.
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26
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Basit F, Bhat JA, Dong Z, Mou Q, Zhu X, Wang Y, Hu J, Jan BL, Shakoor A, Guan Y, Ahmad P. Chromium toxicity induced oxidative damage in two rice cultivars and its mitigation through external supplementation of brassinosteroids and spermine. CHEMOSPHERE 2022; 302:134423. [PMID: 35430206 DOI: 10.1016/j.chemosphere.2022.134423] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 05/27/2023]
Abstract
The chromium (Cr) induced phytotoxicity avowed the scientific community to develop stress mitigation strategies to restrain the Cr accumulation inside the food chain. Whereas, brassinosteroids (BRs), and spermine (SPM) are well-known growth-promoting phytohormones, which enhance the plants health, and resilient the toxic effects under stress conditions. Until now, their interactive role against Cr-mitigation is poorly known. Hence, we conducted the hydroponic experiment to perceive the behavior of seed primed with BRs, or/and SPM treatment against Cr disclosure in two different rice cultivars (CY927; sensitive, YLY689; tolerant). Our findings delineated that BRs (0.01 μM), or/and SPM (0.01 mM) remarkably alleviated Cr-induced phytotoxicity by improving the seed germination ratio, chlorophyll pigments, PSII system, total soluble sugar, and minimizing the MDA contents level, ROS extra generation, and electrolyte leakage through restricting the Cr accretion in roots, and shoots of both rice cultivars under Cr stress. Additionally, the BRs, or/and SPM modulated the antioxidant enzyme, and non-enzyme activities to reduce the Cr-induced cellular oxidative damage as well as maintained the ionic hemostasis in both rice cultivars, especially in YLY689. Concisely, enhanced the plants biomass and growth. Overall, our outcomes revealed that BRs and SPM interact positively to alleviate the Cr-induced damages in rice seedlings on the above-mentioned indices, and combine treatment is much more efficient than solely. Moreover, the effect of BRs, or/and SPM was more obvious in YLY689 than CY927 to hamper the oxidative stress, and boost the antioxidant capacity.
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Affiliation(s)
- Farwa Basit
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China
| | - Javaid Akhter Bhat
- International Genome Center, Jiangsu University, Zhenjiang, 212013, China
| | - Zhang Dong
- Hainan Research Institute, Zhejiang University, Sanya, 572025, China
| | - Qingshan Mou
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China
| | - Xiaobo Zhu
- Hainan Research Institute, Zhejiang University, Sanya, 572025, China
| | - Yang Wang
- College of Advanced Agricultural Science, The Key Laboratory of Quality Improvement of Agricultural Products of Zhejiang Province, Zhejiang Agriculture and Forestry University, Lin' an, Hangzhou, 311300, China
| | - Jin Hu
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China; Hainan Research Institute, Zhejiang University, Sanya, 572025, China
| | - Basit Latief Jan
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Awais Shakoor
- Department of Environment and Soil Sciences, University of Lleida, 25198, Lleida, Spain
| | - Yajing Guan
- Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China; Hainan Research Institute, Zhejiang University, Sanya, 572025, China.
| | - Parvaiz Ahmad
- Botany and Microbiology Department, College of Science, King Saud University, 8, Riyadh, Saudi Arabia.
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Formation and release of cooked rice aroma. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Effects of milling methods on the properties of rice flour and steamed rice cakes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Duan Y, Li Q, Zhang L, Huang Z, Zhao Z, Zhao H, Du J, Zhou J. Toxic metals in rice-fish co-culture systems and human health. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 241:113797. [PMID: 35759981 DOI: 10.1016/j.ecoenv.2022.113797] [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: 03/24/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 06/15/2023]
Abstract
The threat of contamination with toxic metals (TMs) to food security and human health has become a high priority in recent decades. Hence, countless studies have investigated the safe cultivation of rice and fish, respectively, as the main food crop and protein source worldwide. For the present study, a literature search of the PubMed, Web of Science, ScienceDirect, and China National Knowledge Infrastructure databases identified 11 studies that met the inclusion criteria and provided sufficient data to assess the relationship between TM contamination of rice, fish, and shrimp products from rice-fish co-culture systems and carcinogenic risk (CR) and non-carcinogenic risk (non-CR) to humans. The result showed that consumption of Monopterus albus and rice contaminated with a single TM had a slight non-CR, which is synergistically increased by multiple TMs. Consumption of Procambarus clarkii posed no non-CR to humans. The CR of all studies ranged from 1.77 × 10-10 to 5.65 × 10-8, and less than 1 × 10-6, indicating that under current food safety guidelines, rice and fish produced by rice-fish co-culture systems pose no CR. Rice-fish co-culture systems can greatly reduce the CR and non-CR of TMs to humans.
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Affiliation(s)
- Yuanliang Duan
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Qiang Li
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Lu Zhang
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Zhipeng Huang
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Zhongmeng Zhao
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Han Zhao
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Jun Du
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China
| | - Jian Zhou
- Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611731, Sichuan, China.
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30
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Li H, Hassan MM, Haruna SA, Zhang M, Chen Q, Lia H. A sensitive silver nanoflower-based SERS sensor coupled novel chemometric models for simultaneous detection of chlorpyrifos and carbendazim in food. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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31
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Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022; 63:11385-11398. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Taotao Dai
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, PR China
| | - Min Xiao
- Jinggangshan Agricultural Science and Technology Park Management Committee, Ji'An, Jiangxi, PR China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022; 21:3244-3273. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 04/18/2022] [Accepted: 05/03/2022] [Indexed: 11/27/2022]
Abstract
Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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Safitri A, Roosdiana A, Kurnianingsih N, Fatchiyah F, Mayasari E, Rachmawati R. Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities. SCIENTIFICA 2022; 2022:9522463. [PMID: 35692232 PMCID: PMC9177311 DOI: 10.1155/2022/9522463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 04/30/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The current study aims to perform microencapsulation of R. tuberosa L. extracts using chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying and to analyze their in vitro biological activities. The influence of manufacturing conditions, like pH, chitosan concentration, and stirrer time, was assessed. Results showed that microcapsules prepared in pH 4 with a concentration of 0.1% (w/v) chitosan, and 90 min stirring time had 51.80% encapsulation efficiency and high in vitro biological activity. These were shown by high in vitro alpha amylase inhibition and antioxidant activity with IC50 values of 50.65 μg/mL and 123.97 μg/mL, respectively. Releases of the bioactive compounds in microcapsules of R. tuberosa L. were carried out on phosphate buffer medium pH 2.2 and pH 7.4 with times release of 30, 60, 90, and 120 min. The bioactive compounds were released in pH 2.2 in 120 min at 2.48%. At pH 7.4, the active ingredients were more easily released, by 79.90% in 120 min. The microcapsules' morphology showed a rough surface with spherical forms and the average sizes were 53.41 μm. This study supports the essential role of microencapsulation in improving plant extracts with reserved biological activities.
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Affiliation(s)
- Anna Safitri
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
- Research Center for Smart Molecules of Natural Genetic Resources (SMONAGENES), Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
| | - Anna Roosdiana
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
| | - Nia Kurnianingsih
- Research Center for Smart Molecules of Natural Genetic Resources (SMONAGENES), Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
- Department of Physiology, Faculty of Medicine, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
| | - Fatchiyah Fatchiyah
- Research Center for Smart Molecules of Natural Genetic Resources (SMONAGENES), Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
- Department of Biology, Faculty of Mathematic and Natural Sciences, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
| | - Eldina Mayasari
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
| | - Rina Rachmawati
- Department of Chemistry, Faculty of Mathematic and Natural Sciences, Brawijaya University, Malang 65145, Jl. Veteran, Indonesia
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Jiamphun S, Chaiyana W. Enhanced Antioxidant, Hyaluronidase, and Collagenase Inhibitory Activities of Glutinous Rice Husk Extract by Aqueous Enzymatic Extraction. Molecules 2022; 27:molecules27103317. [PMID: 35630792 PMCID: PMC9143893 DOI: 10.3390/molecules27103317] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/10/2022] [Accepted: 05/19/2022] [Indexed: 12/04/2022] Open
Abstract
In this research, we aimed to compare the biological activities related to cosmeceutical applications of glutinous rice husk extracted by aqueous enzymatic extraction (AEE) and conventional solvent extraction. Cellulase enzymes were used to assist the extraction process. The vanillic and ferulic acid contents of each extract were investigated by high-performance liquid chromatography, and their antioxidant and anti-aging activities were investigated by spectrophotometric methods. The irritation effects of each extract were investigated by the hen’s egg test on chorioallantoic membrane. The rice husk extract from AEE using 0.5% w/w of cellulase (CE0.5) contained the significantly highest content of vanillic and ferulic acid (p < 0.05), which were responsible for its biological activities. CE0.5 was the most potent antioxidant via radical scavenging activities, and possessed the most potent anti-skin wrinkle effect via collagenase inhibition. Aside from the superior biological activities, the rice husk extracts from AEE were safer than those from solvent extraction, even when 95% v/v ethanol was used. Therefore, AEE is suggested as a green extraction method that can be used instead of the traditional solvent extraction technique given its higher yield and high quality of bioactive compounds. Additionally, CE0.5 is proposed as a potential source of natural antioxidants and anti-aging properties for further development of anti-wrinkle products.
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Affiliation(s)
- Sudarat Jiamphun
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wantida Chaiyana
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: ; Tel.: +66-53-944343
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35
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Duan Y, Li Q, Zhang L, Huang Z, Zhao Z, Zhao H, Du J, Zhou J. Toxic Metals in a Paddy Field System: A Review. TOXICS 2022; 10:toxics10050249. [PMID: 35622662 PMCID: PMC9148070 DOI: 10.3390/toxics10050249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 04/30/2022] [Accepted: 05/13/2022] [Indexed: 02/06/2023]
Abstract
The threat of toxic metals to food security and human health has become a high-priority issue in recent decades. As the world’s main food crop source, the safe cultivation of rice has been the focus of much research, particularly the restoration of toxic metals in paddy fields. Therefore, in this paper, we focus on the effects of toxic metals on rice, as well as the removal or repair methods of toxic metals in paddy fields. We also provide a detailed discussion of the sources and monitoring methods of toxic metals pollution, the current toxic metal removal, and remediation methods in paddy fields. Finally, several important research issues related to toxic metals in paddy field systems are proposed for future work. The review has an important guiding role for the future of heavy metal remediation in paddy fields, safe production of rice, green ecological fish culture, and human food security and health.
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Affiliation(s)
| | | | | | | | | | | | | | - Jian Zhou
- Correspondence: ; Tel./Fax: +86-028-87955015
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36
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A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Fukui M, Islam MZ, Lai HM, Kitamura Y, Kokawa M. Effects of roasting on storage degradability and processing suitability of brown rice powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Maleki S, Razavi SH, Yadav H. Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination. Crit Rev Food Sci Nutr 2022; 63:8457-8477. [PMID: 35442121 DOI: 10.1080/10408398.2022.2063793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes (T2D) is a complex and heterogeneous chronic metabolic disorder disease that is associated with high blood sugar. Because of the side effects of synthetic drugs on T2D patients and their economic burden, interest in plant-derived functional foods like grains with biological activities has developed. Based on scientific reports, whole grains are rich sources of energy, nutrients, and bioactive compounds and are assumed to have beneficial health effects on glucose enzymes regulation or hyperglycemia. Nowadays, different methods have been applied to enhance whole seed healthful properties and anti-diabetic compounds, and germination is one of them. Germination (sprouting) is a cost-effective method for boosting the activity of endogenous seed enzymes and modifying the structure of macromolecules. Some of these macromolecules like bioactive peptides, polyphenols, dietary fiber, and vitamins are related to diabetes management. Determining the best germination condition can help to promote these anti-diabetics properties of compounds. This study presents relevant information about diabetes, the effect of seed germination on releasing bioactive compounds, and optimizing environmental germination conditions to improve the anti-diabetic compounds in seeds for reaching functional food.
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Affiliation(s)
- Sima Maleki
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- Center for Diabetes, Obesity, and Metabolism, Department of Internal Medicine-Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, NC, USA
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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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40
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Rezaei M, Alizadeh Sani M, Amini M, Shariatifar N, Alikord M, Arabameri M, Chalipour A, Hazrati Reziabad R. Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran. Food Sci Nutr 2022; 10:460-469. [PMID: 35154682 PMCID: PMC8825727 DOI: 10.1002/fsn3.2690] [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: 07/16/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
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Affiliation(s)
- Mohammad Rezaei
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mohsen Amini
- Department of Medicinal ChemistryFaculty of PharmacyDrug Design and Development Research CenterThe Institute of Pharmaceutical Sciences (TIPS)Tehran University of Medical SciencesTehranIran
| | - Nabi Shariatifar
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahsa Alikord
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Majid Arabameri
- Food Safety Research Center (salt)Semnan University of Medical SciencesSemnanIran
| | - Anita Chalipour
- Food and Drug AdministrationTehran University of Medical SciencesTehranIran
| | - Reza Hazrati Reziabad
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022; 83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
Abstract
Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm-3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xu Yao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shiyi Lu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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42
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Ramos AH, Timm NDS, Rockenbach BA, Ferreira CD, Hoffmann JF, de Oliveira M. Red rice drying and storage: Effects on technological properties and phenolic compounds of the raw and cooked grains. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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I. Mohamed H, M. Fawzi E, Basit A, Kaleemullah, Lone R, R. Sofy M. Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review. PHYTON 2022; 91:1303-1325. [DOI: 10.32604/phyton.2022.020642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/18/2022] [Indexed: 10/26/2023]
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Singh S, Verma DK, Thakur M, Tripathy S, Patel AR, Shah N, Utama GL, Srivastav PP, Benavente-Valdés JR, Chávez-González ML, Aguilar CN. Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health. Food Res Int 2021; 150:110746. [PMID: 34865764 DOI: 10.1016/j.foodres.2021.110746] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 10/01/2021] [Accepted: 10/06/2021] [Indexed: 02/07/2023]
Abstract
Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner. However, because of conventional extraction methods and their energy and the use of pollutant solvents, the availability of HVAMs from algae remains insufficient. Receiving their sustainability and environmental benefits have recently made green extraction technologies for HVAM extractions more desirable. But very little information is available about the technology of green extraction of algae from these HVAM. This review, therefore, highlights the supercritical fluid extraction (SCFE) as principal green extraction technologyand theirideal parameters for extracting HVAMs. In first, general information is provided concerning the HVAMs and their components of macro and micro origin. The review also includes a description of SCFE technology's properties, instrumentation operation, solvents used, and the merits and demerits. Moreover, there are several HVAMs associated with their numerous high-level biological activities which include high-level antioxidant, anti-inflammatory, anticancer and antimicrobial activity and have potential health-beneficial effects in humans since they are all HVAMs, such as foods and nutraceuticals. Finally, it provides future insights, obstacles, and suggestions for selecting the right technologies for extraction.
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Affiliation(s)
- Smita Singh
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh 140413, Punjab, India.
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior 474001, Madhya Pradesh, India.
| | - Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Ami R Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana 384 002, Gujarat, India
| | - Nihir Shah
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana 384 002, Gujarat, India
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia; Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung 40132, Indonesia
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Juan Roberto Benavente-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico
| | - Mónica L Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, Mexico.
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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Bioactive Compounds and Biological Activities of Sorghum Grains. Foods 2021; 10:foods10112868. [PMID: 34829151 PMCID: PMC8618165 DOI: 10.3390/foods10112868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
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Toffa J, Loko YLE, Djedatin G, Gbemavo CD, Orobiyi A, Tchakpa C, Ewedje EE, Sabot F. Rice pests in the Republic of Benin: farmers' perceptions, knowledge and management practices. PEST MANAGEMENT SCIENCE 2021; 77:5058-5071. [PMID: 34227252 DOI: 10.1002/ps.6546] [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: 06/29/2021] [Accepted: 07/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Rice (Oryza spp) is one of the most consumed cereals in the Republic of Benin. However, rice production is threatened by various pests, which lead to important yield losses. For the development of integrated management strategies responding to the farmers' realities, it is important to document their perceptions, knowledge and management of rice pests. Surveys involving 418 rice farmers to 21 ethnic groups through 39 villages were performed using rural appraisal tools. RESULTS Farmers perceived birds, specifically weavers as the most important rice pests. The surveyed farmers also identified the variegated grasshopper, Zonocerus variegatus L. and rice brown leaf spots [Curvularia lunata (Wakker) Boedijn] as the main pests in the northern region, the pink stem borer, Sesamia calamistis Hampson and rice blast (Magnaporthe grisea (Hebert) Barr) in the southern region, and Z. variegatus and rice yellow mottle virus (genus Sobemovirus) in central Benin. The most important rice storage constraint was rodent attacks and the surveyed farmers proposed 13 key solutions to minimize constraints related to rice storage. Among various pest control methods recorded, farmers used mainly synthetic chemical pesticides. However, the Beninese National Pesticide Management Committee (CNGP) does not recommend most of pesticides used by farmers for rice protection (prohibited pesticides or intended for the protection of other crops). Farming experience, family size, region and number of observed pests have significantly influenced farmers' decision to use pesticides. CONCLUSION The rice pests perceived by farmers as important vary significantly across regions. These results suggest that integrated pest management programmes which target rice pests accounting for these regional differences will be more effective. The identified variables that influence the use of pesticides must be taken in account in the development of strategies which will encourage farmers to use ecofriendly pest management.
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Affiliation(s)
- Joelle Toffa
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Yêyinou Laura Estelle Loko
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Gustave Djedatin
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Charlemagne Dsj Gbemavo
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Azize Orobiyi
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Cyrille Tchakpa
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - Eben-Ezer Ewedje
- Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées (ENSBBA), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Dassa-Zoumé, Benin
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
| | - François Sabot
- Jeune équipe associée à l'IRD (JEAI-GRAB), Dassa-Zoumé, BP 14, Benin
- DIADE UMR IRD/UM-Centre IRD de Montpellier, Montpellier Cedex 5, France
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Banwo K, Olojede AO, Adesulu-Dahunsi AT, Verma DK, Thakur M, Tripathy S, Singh S, Patel AR, Gupta AK, Aguilar CN, Utama GL. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101320] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Gupta AK, Chávez-González ML, Aguilar CN, Chakravorty N, Verma HK, Utama GL. Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19. Front Nutr 2021; 8:747956. [PMID: 34621776 PMCID: PMC8490651 DOI: 10.3389/fnut.2021.747956] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 12/13/2022] Open
Abstract
An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior, Madhya Pradesh, India
| | - Ami R. Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Gujarat, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India
| | - Alok Kumar Gupta
- Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture (Ministry of Agriculture and Farmers Welfare, Government of India), Lucknow, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Nishant Chakravorty
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Henu Kumar Verma
- Department of Immunopathology, Comprehensive Pneumology Center, Institute of Lungs Biology and Disease, Munich, Germany
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, Indonesia
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50
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Canan C, Kalschne DL, Ongaratto GC, Leite OD, Cursino ACT, Flores ELDM, Ida EI. Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cristiane Canan
- Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Brazil
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | | | | | - Oldair Donizeti Leite
- Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | | | | | - Elza Iouko Ida
- Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Brazil
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