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Ren C, Hong B, Zhang S, Yuan D, Feng J, Shan S, Zhang J, Guan L, Zhu L, Lu S. Autoclaving-treated germinated brown rice relieves hyperlipidemia by modulating gut microbiota in humans. Front Nutr 2024; 11:1403200. [PMID: 38826585 PMCID: PMC11140153 DOI: 10.3389/fnut.2024.1403200] [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: 03/19/2024] [Accepted: 04/30/2024] [Indexed: 06/04/2024] Open
Abstract
Introduction Germinated brown rice is a functional food with a promising potential for alleviating metabolic diseases. This study aimed to explore the hypolipidemic effects of autoclaving-treated germinated brown rice (AGBR) and the underlying mechanisms involving gut microbiota. Methods Dietary intervention with AGBR or polished rice (PR) was implemented in patients with hyperlipidemia for 3 months, and blood lipids were analyzed. Nutritional characteristics of AGBR and PR were measured and compared. Additionally, 16S rDNA sequencing was performed to reveal the differences in gut microbiota between the AGBR and PR groups. Results AGBR relieves hyperlipidemia in patients, as evidenced by reduced levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein-B, and elevated levels of high-density lipoprotein cholesterol and apolipoprotein-A1. In terms of nutrition, AGBR had significantly higher concentrations of free amino acids (10/16 species), γ-aminobutyric acid, resistant starch, soluble dietary fiber, and flavonoids (11/13 species) than PR. In addition, higher microbial abundance, diversity, and uniformity were observed in the AGBR group than in the PR group. At the phylum level, AGBR reduced Firmicutes, Proteobacteria, Desulfobacterota, and Synergistota, and elevated Bacteroidota and Verrucomicrobiota. At the genus level, AGBR elevated Bacteroides, Faecalibacterium, Dialister, Prevotella, and Bifidobacterium, and reduced Escherichia-Shigella, Blautia, Romboutsia, and Turicibacter. Discussion AGBR contributes to the remission of hyperlipidemia by modulating the gut microbiota.
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Affiliation(s)
- Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
| | - Bin Hong
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Di Yuan
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Junran Feng
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Shan Shan
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Jingyi Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Lijun Guan
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Ling Zhu
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Shuwen Lu
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
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2
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Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA. Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review. J Food Sci 2024; 89:8-32. [PMID: 37997506 DOI: 10.1111/1750-3841.16832] [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: 12/09/2022] [Revised: 09/20/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023]
Abstract
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| | | | - Olusola Samuel Jolayemi
- Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Muna Abdulsalam Ilowefah
- Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
- Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | - Jonathan D Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
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3
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Chatree S, Suksri K, Muangchan N. Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2188903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Affiliation(s)
- Saimai Chatree
- Princess Srisavangavadhana College of Medicine, Chulabhorn Royal Academy, Bangkok, Thailand
| | - Kanchana Suksri
- Division of Pharmacology and Biopharmaceutical Sciences, Faculty of Pharmaceutical Sciences, Burapha University, Chonburi, Thailand
| | - Nipaporn Muangchan
- Division of Biopharmacy, Faculty of Pharmaceutical Sciences, Ubon Ratchathani University, Ubon Ratchathani, Thailand
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4
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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5
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [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: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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6
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Tiozon RJN, Sreenivasulu N, Alseekh S, Sartagoda KJD, Usadel B, Fernie AR. Metabolomics and machine learning technique revealed that germination enhances the multi-nutritional properties of pigmented rice. Commun Biol 2023; 6:1000. [PMID: 37783812 PMCID: PMC10545681 DOI: 10.1038/s42003-023-05379-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 09/20/2023] [Indexed: 10/04/2023] Open
Abstract
Enhancing the dietary properties of rice is crucial to contribute to alleviating hidden hunger and non-communicable diseases in rice-consuming countries. Germination is a bioprocessing approach to increase the bioavailability of nutrients in rice. However, there is a scarce information on how germination impacts the overall nutritional profile of pigmented rice sprouts (PRS). Herein, we demonstrated that germination resulted to increase levels of certain dietary compounds, such as free phenolics and micronutrients (Ca, Na, Fe, Zn, riboflavin, and biotin). Metabolomic analysis revealed the preferential accumulation of dipeptides, GABA, and flavonoids in the germination process. Genome-wide association studies of the PRS suggested the activation of specific genes such as CHS1 and UGT genes responsible for increasing certain flavonoid compounds. Haplotype analyses showed a significant difference (P < 0.05) between alleles associated with these genes. Genetic markers associated with these flavonoids were incorporated into the random forest model, improving the accuracy of prediction of multi-nutritional properties from 89.7% to 97.7%. Deploying this knowledge to breed rice with multi-nutritional properties will be timely to address double burden nutritional challenges.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Saleh Alseekh
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Björn Usadel
- IBG-4 Bioinformatics Forschungszentrum Jülich, Jülich, Germany
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany.
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7
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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8
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Hou H, Shu L, Yu Z, Zheng D, Chen Y. Effect of magnetic field‐assisting germination on bioactive substances and antioxidant activities of quinoa. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Huaming Hou
- College of Food Science and Engineering Shanxi Agricultural University Taigu Shanxi China
- Institute of Food Nutrition and Safety, Shanxi Agricultural University Taiyuan Shanxi China
| | - Lanping Shu
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Zhihui Yu
- College of Food Science and Engineering Shanxi Agricultural University Taigu Shanxi China
- Institute of Food Nutrition and Safety, Shanxi Agricultural University Taiyuan Shanxi China
| | - Dan Zheng
- College of Food Science and Engineering Shanxi Agricultural University Taigu Shanxi China
- Institute of Food Nutrition and Safety, Shanxi Agricultural University Taiyuan Shanxi China
| | - Yisheng Chen
- College of Food Science and Engineering Shanxi Agricultural University Taigu Shanxi China
- Houji Laboratory in Shanxi Province (Minor Crops Bio‐breeding Laboratory in Shanxi Province) Taiyuan Shanxi China
- Institute of Food Nutrition and Safety, Shanxi Agricultural University Taiyuan Shanxi China
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9
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Azmi NH, Ismail N, Imam MU, Ooi DJ, Oslan SNH. Modulation of High-Fat Diet-Induced Brain Oxidative Stress by Ferulate-Rich Germinated Brown Rice Ethyl Acetate Extract. Molecules 2022; 27:molecules27154907. [PMID: 35956857 PMCID: PMC9369880 DOI: 10.3390/molecules27154907] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 07/16/2022] [Accepted: 07/18/2022] [Indexed: 11/16/2022] Open
Abstract
The oxidative stress resulting from the production of reactive oxygen species plays a vital role in inflammatory processes and is associated with neurodegenerative changes. In view of the ability of germinated brown rice (GBR) to improve learning and memory, this present study aimed to investigate the mechanistic basis of GBR’s neuroprotection in a high-fat diet (HFD)-induced oxidative changes in adult Sprague–Dawley rats. Ferulate-rich GBR ethyl acetate extract (GBR-EA; 100 mg/kg and 200 mg/kg body weight) was supplemented orally for the last 3 months of 6 months HFD feeding during the study. GBR-EA supplementation was found to improve lipid profile and serum antioxidant status, when compared to the HFD group. Elevated mRNA expressions of SOD1, SOD2, SOD3, Catalase, and GPX were demonstrated in the frontal cortex and hippocampus of GBR-EA treated animals. The pro-inflammatory changes induced by HFD in the hippocampus were attenuated by GBR-EA through the downregulation of CRP and TNF- α and upregulation of PPAR-γ. GBR also reduced the hippocampal mRNA expression and enzyme level of acetylcholinesterase. In conclusion, this study proposed the possible transcriptomic regulation of antioxidant and inflammation in neurodegenerative processes resulting from high cholesterol consumption, with an emphasis on GBR’s potential to ameliorate such changes.
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Affiliation(s)
- Nur Hanisah Azmi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia;
- Correspondence: (N.H.A.); (N.I.)
| | - Norsharina Ismail
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Correspondence: (N.H.A.); (N.I.)
| | - Mustapha Umar Imam
- Centre for Advanced Medical Research and Training, Usmanu Danfodiyo University, Sokoto P.M.B. 2346, Nigeria;
| | - Der Jiun Ooi
- Department of Oral Biology and Biomedical Sciences, Faculty of Dentistry, MAHSA University, Jenjarom 42610, Selangor, Malaysia;
| | - Siti Nur Hazwani Oslan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia;
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10
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Nguyen NTL, Nguyen BDT, Dai TTX, Co SH, Do TT, Tong Thi AN, Oladapo IJ, Nguyen Cong H. Influence of germinated brown rice-based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity. Food Sci Nutr 2021; 9:781-793. [PMID: 33598163 PMCID: PMC7866618 DOI: 10.1002/fsn3.2043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 12/28/2022] Open
Abstract
This study aimed to discover whether using maltogenic amylase (MAse) to modify starch in germinated brown rice flour may enhance slow digestion starch and release more bioactive compounds (BCs) content. To achieve this aim, the starch was modified with four levels of MAse (0 U, 133 U, 266 U and 399 U MAse/g flour) for 1 hr at pH 5 and then spray-dried to make modified flour. The biochemical impacts of the products were then accessed in normal and type 2 diabetic mice for 4 weeks. The result showed that when the starch was modified by MAse 266 U/g, a significant reduction of rapidly digested starch to 22.35% from 61.56%, an increase in slowly digested starch to 33.09% while resistant starch as 2.92% corresponding to the increase of γ-amino butyric acid to 528.1 ± 44.1 mg/L and 120.6 ± 10.9 mg/L of ferulic acid. The extract from modified flour showed very strong cytotoxic activity against HepG2 cell (>80% inhibition). The result in vivo showed that the type-2 diabetic mice fed with this modified product could better improve the stability of the glycemic index. Also, atherosclerotic plaque assessment further supports these findings. The results indicated that BCs released considerably couple with the changes in starch properties caused by MAse enhanced the effectiveness of this product to diabetes as well as positive effect on cytotoxic activity against HepG2 cell.
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Affiliation(s)
| | | | | | - Son Hong Co
- National Agro – Forestry – Fishery Quality Assurance DepartmentCan Tho CityVietnam
| | - Thao Thi Do
- Institute of BiotechnologyVietnam Academy of Science and Technology (VAST)HanoiVietnam
| | | | | | - Ha Nguyen Cong
- Food Technology DepartmentCollege of AgricultureCan Tho CityVietnam
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11
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Junejo SA, Geng H, Li S, Kaka AK, Rashid A, Zhou Y. Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model. Food Sci Biotechnol 2020; 29:559-567. [PMID: 32296567 DOI: 10.1007/s10068-019-00684-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/31/2019] [Accepted: 09/16/2019] [Indexed: 11/29/2022] Open
Abstract
Wheat bran (WB) is an abundant source of fiber, promoting the health for constipation, irritable bowel syndrome, and gastrointestinal disorders. However, the role of superfine-WB in improving the obesity, hyperglycemia, and hyperlipidemia needs to be revealed. The superfine-WB (low and high treatments) was studied on body-weight, blood sugar, serum, and liver lipids in a high-fat rat model for 5-weeks. The high-fat diet substantially increased body-weight, sugar levels, lipids, and malondialdehyde in serum and liver. In contrast, the superfine-WB treatments reduced food and energy intake, postprandial glucose, body-weight, blood and liver cholesterol, triglycerides, malondialdehyde, low-density lipoprotein, and increased the level of high-density lipoprotein. Additionally, when the two different concentrations were compared, the maximum impact was exhibited by the superfine-WB containing high concentration. These results suggest that the superfine-WB significantly improves the hyperglycemia, hyperlipidemia, and possibly also protecting against other acute, recurrent, or chronic diseases.
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Affiliation(s)
- Shahid Ahmed Junejo
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China.,2School of Food Science and Engineering, The Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Huihui Geng
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
| | - Songnan Li
- 2School of Food Science and Engineering, The Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Ajeet Kumar Kaka
- Department of Post-Harvest Technology and Process Engineering, Khairpur College of Agricultural Engineering and Technology, Khairpur Mir's, Pakistan
| | - Alam Rashid
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
| | - Yibin Zhou
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
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12
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Junejo SA, Zhang L, Yang L, Wang N, Zhou Y, Xia Y, Wang H. Anti-hyperlipidemic and hepatoprotective properties of wheat bran with different particle sizes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1990-1996. [PMID: 30270442 DOI: 10.1002/jsfa.9397] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 09/24/2018] [Accepted: 09/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Wheat bran has been shown to have health-promoting benefits in relation to diabetes, colorectal cancer, cardiovascular disease, constipation, irritable bowel syndrome, diverticulitis, and gastrointestinal disease. However, its effects on obesity, hyperglycemia, hepatotoxicity, and hyperlipidemia are not yet clear. The effects of the consumption of wheat bran of different particle sizes (coarse, 427.55 µm versus ultra-fine, 11.63 µm) on body weight, serum glucose, liver, and blood lipid metabolism levels in high-fat-diet induced rats fed for 5 weeks were investigated. RESULTS The high-fat diet significantly increased body weight, serum glucose, serum and liver lipids, and malondialdehyde levels. However, addition of coarse and ultra-fine wheat bran to a high-fat diet decreased weight gain, reduced the levels of serum and liver total cholesterol, triglycerides, malondialdehyde, serum low-density lipoprotein, and serum glucose, and improved serum high-density lipoprotein. Moreover, when two particle sizes were compared, the highest impact was exhibited by the wheat bran containing the larger particle size. CONCLUSIONS The results suggest that micronized wheat bran significantly improves anti-hyperlipidemic and hepatoprotective properties that might provide a safeguard to protect humans against metabolic syndrome abnormalities and other acute, recurrent, or chronic diseases. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shahid A Junejo
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Liping Yang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Naifu Wang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Yibin Zhou
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Yuesheng Xia
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Haisong Wang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
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13
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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Zhao R, Ghazzawi N, Wu J, Le K, Li C, Moghadasian MH, Siow YL, Apea-Bah FB, Beta T, Yin Z, Shen GX. Germinated Brown Rice Attenuates Atherosclerosis and Vascular Inflammation in Low-Density Lipoprotein Receptor-Knockout Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4512-4520. [PMID: 29656648 DOI: 10.1021/acs.jafc.8b00005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The present study investigates the impact of germinated brown rice (GBR) on atherosclerosis and the underlying mechanism in low-density lipoprotein receptor-knockout (LDLr-KO) mice. The intensity of atherosclerosis in aortas of LDLr-KO mice receiving diet supplemented with 60% GBR (weight/weight) was significantly less than that in mice fed with 60% white rice (WR) or control diet ( p < 0.05); all diets contained 0.06% cholesterol. WR or GBR diet did not significantly alter plasma total or LDL-cholesterol, fecal sterols, or glucose, or the activities of antioxidant enzymes, compared to the control diet. The adhesion of monocytes to aortas from LDLr-KO mice fed with WR diet was significantly more than that from mice receiving the control diet ( p < 0.01). GBR diet decreased monocyte adhesion to aortas compared to WR diet ( p < 0.01). GBR diet also reduced the levels of plasminogen activator inhibitor-1 (PAI-1), monocyte chemotactic protein-1 (MCP-1), and tumor necrosis factor-α (TNF-α) in plasma, and the abundances of MCP-1, PAI-1, TNF-α, intracellular cell adhesion molecule-1, toll-like receptor-4, PAI-1, LDLr-like protein, and urokinase plasminogen activator and its receptor in aortas or hearts from LDLr-KO mice in comparison to the WR diet ( p < 0.05, 0.01, respectively). The findings suggest that GBR administration attenuated atherosclerosis and vascular inflammation in LDLr-KO mice compared to WR. The anti-atherosclerotic effect of GBR in LDLr-KO mice at least in part results from its anti-inflammatory activity.
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Affiliation(s)
| | | | - Jiansu Wu
- Jiangsu Ruiguanlong Ecological Agricultural Science and Technological Center , Jiangsu Academy of Agriculture and Sciences , Nanjing , 211500 China
| | | | - Chunyang Li
- Institute of Farm Product Processing, Jiangsu Academy of Agriculture and Sciences , Nanjing , 210014 China
| | | | | | | | | | - Zhengfeng Yin
- Jiangsu Ruiguanlong Ecological Agricultural Science and Technological Center , Jiangsu Academy of Agriculture and Sciences , Nanjing , 211500 China
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15
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Sugawara M, Kaneoke M, Nakamura S, Ohtsubo K. Improved Cultivation and Fortification of The Giant Embryo Brown Rice Cultivar “Koshiguruma”. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.619] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masamichi Sugawara
- Niigata Prefectural Sake Research Institute
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | | | - Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
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16
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Lim SM, Goh YM, Mohtarrudin N, Loh SP. Germinated brown rice ameliorates obesity in high-fat diet induced obese rats. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2016; 16:140. [PMID: 27216718 PMCID: PMC4877745 DOI: 10.1186/s12906-016-1116-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 05/13/2016] [Indexed: 02/06/2023]
Abstract
Background Germinated brown rice (GBR) is a novel functional food that is high in fiber and bioactive compounds with health-promoting properties. This study aims to evaluate anti-obesity effects of GBR in obese rats fed high-fat diet (HFD). Methods Male Sprague-Dawley rats were fed HFD for 8 weeks to induce obesity. The rats were then administrated with GBR where the source of dietary carbohydrate of HFD was replaced by either 25 % GBR, 50 % GBR or 100 % GBR for another 8 weeks. Changes in anthropometry, dietary status, biochemical parameters and histopathology of liver and adipose tissue were measured. Results Rats fed with HFD were showed elevation in body weight gain and in white adipose tissue mass compared with rats consumed commercial diet. The GBR administration in 50 % GBR and 100 % GBR were significantly decreased body weight gains and food intakes as well as improved lipid profiles in obese rats. In addition, the administration of GBR had reduced adiposity by showing declination in white adipose tissue mass, adipocytes size and leptin level concomitantly with a higher ratio of fat excretion into feces. Micro- and macrovesicular steatosis were evidently attenuated in obese rats fed GBR. Conclusion These findings demonstrated that GBR exhibited anti-obesity effects through suppression of body weight gain and food intake, improvement of lipid profiles and reduction of leptin level and white adipose tissue mass in obese rats fed HFD.
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Lim WC, Ho JN, Lee HS, Cho HY. Germinated Waxy Black Rice Suppresses Weight Gain in High-Fat Diet-Induced Obese Mice. J Med Food 2016; 19:410-7. [DOI: 10.1089/jmf.2015.3590] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Won-Chul Lim
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Jin-Nyoung Ho
- Biomedical Research Institute, Seoul National University Bundang Hospital, Seongnam, Korea
| | - Hee-Seop Lee
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Hong-Yon Cho
- Department of Food and Biotechnology, Korea University, Sejong, Korea
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18
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Ito Y, Nakashima Y, Matsuoka S. Rice bran extract containing acylated steryl glucoside fraction decreases elevated blood LDL cholesterol level in obese Japanese men. THE JOURNAL OF MEDICAL INVESTIGATION 2015; 62:80-4. [DOI: 10.2152/jmi.62.80] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Minatel IO, Han SI, Aldini G, Colzani M, Matthan NR, Correa CR, Fecchio D, Yeum KJ. Fat-soluble bioactive components in colored rice varieties. J Med Food 2014; 17:1134-41. [PMID: 25162990 DOI: 10.1089/jmf.2014.3146] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Bioactive components in rice vary depending on the variety and growing condition. Fat-soluble components such as γ-oryzanol, tocopherols, tocotrienols, carotenoids, and fatty acids were analyzed in brown, sugary brown, red, and black rice varieties using established high-performance liquid chromatography (HPLC) and GC methodologies. In addition, these colored rice varieties were further analyzed using a high-resolution liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) (LTQ-Orbitrap XL) to identify the [M-H](-) ions of γ-oryzanol, ranging from m/z 573.3949 to 617.4211. The highest content of tocopherols (α-, 1.5; γ-, 0.5 mg/100 g) and carotenoids (lutein 244; trans-β carotene 25 μg/100 g) were observed in black rice; tocotrienols (α-, 0.07; γ-, 0.14 mg/100 g) in red rice, and γ-oryzanol (115 mg/100 g) in sugary brown rice. In all colored rice varieties, the major fatty acids were palmitic (16:0), oleic (18:1n-9), and linoleic (18:2n-6) acids. When the γ-oryzanol components were further analyzed by LC-MS/MS, 3, 10, 8, and 8 triterpene alcohols or sterol ferulates were identified in brown, sugary brown, red, and black rice varieties, respectively. Such structural identification can lead to the elucidation of biological function of each component at the molecular level. Consumption of colored rice rich in beneficial bioactive compounds may be a useful dietary strategy for achieving optimal health.
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Affiliation(s)
- Igor Otavio Minatel
- 1 Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University , Boston, Massachusetts, USA
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Park Y, Park EM, Kim EH, Chung IM. Hypocholesterolemic metabolism of dietary red pericarp glutinous rice rich in phenolic compounds in mice fed a high cholesterol diet. Nutr Res Pract 2014; 8:632-7. [PMID: 25489402 PMCID: PMC4252522 DOI: 10.4162/nrp.2014.8.6.632] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 05/29/2014] [Accepted: 06/12/2014] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND/OBJECTIVES The purpose of the current study was to investigate the effect of red pericarp glutinous rice rich in polyphenols (Jakwangchalbyeo, red rice) on serum and hepatic levels of cholesterol and hepatic protein expression linked to synthesis and degradation of cholesterol in a hypercholesterolemic mice diet as compared with brown rice. MATERIALS/METHODS C57BL/6 male mice were randomly divided into four groups (n = 5 each), which were fed different diets for a period of 12 weeks: American Institute of Nutrition (AIN)-93G diet, AIN-93G diet with 2% cholesterol, brown rice with 2% cholesterol, or red rice with 2% cholesterol. RESULT Consumption of red rice resulted in a significant decrease in serum level of low-density lipoprotein cholesterol and hepatic levels of triglyceride and total-cholesterol. Expression of acyl-coenzyme A cholesterol acyltransferase-2 (ACAT-2), sterol regulatory element binding protein-2 (SREBP-2), and 3-hydroxyl-3-methylglutaryl coenzyme A (HMG-CoA) reductase was decreased, while expression of phosphorylated adenosine monophosphate activated protein kinase (p-AMPK)/AMPK ratio, cholesterol 7-α-hydroxylase (CYP7a1), and sterol 12-α-hydroxylase (CYP8b1) was increased in mice fed red rice. Brown rice had similar effects on cholesterol metabolism, but the effect of red rice was significantly greater than that of brown rice. CONCLUSIONS The current study suggested that red rice had a hypocholesterolemic effect by lowering hepatic cholesterol synthesis through ACAT-2, HMG-CoA reductase, and SREBP-2, and by enhancing hepatic cholesterol degradation through CYP7a1 and CYP8b1 in mice fed a hypercholesterolemic diet.
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Affiliation(s)
- Yongsoon Park
- Department of Food and Nutrition, Hanyang University, Wangsimni-ro 222, Seongdong-gu, Seoul 133-791, Korea
| | - Eun-Mi Park
- Department of Food and Nutrition, Hanyang University, Wangsimni-ro 222, Seongdong-gu, Seoul 133-791, Korea
| | - Eun-Hye Kim
- Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Korea
| | - Ill-Min Chung
- Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Korea
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Chen Y, Ye R, Yin L, Zhang N. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.011] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Wu F, Chen H, Yang N, Duan X, Jin Z, Xu X. Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice. Cereal Chem 2013. [DOI: 10.1094/cchem-02-13-0039-r] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fengfeng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
| | - Haiying Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
| | - Xiang Duan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, China
- Corresponding author. Phone: +86-0510-85917100. E-mail:
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Mohd. Esa N, Abdul Kadir KK, Amom Z, Azlan A. Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chem 2013; 141:1306-12. [DOI: 10.1016/j.foodchem.2013.03.086] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 03/14/2013] [Accepted: 03/25/2013] [Indexed: 10/27/2022]
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Muhammad SI, Ismail M, Mahmud RB, Salisu AM, Zakaria ZA. Germinated brown rice and its bioactives modulate the activity of uterine cells in oophorectomised rats as evidenced by gross cytohistological and immunohistochemical changes. Arch Pathol Lab Med 2013; 13:198. [PMID: 23899096 PMCID: PMC3750460 DOI: 10.1186/1472-6882-13-198] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Accepted: 07/26/2013] [Indexed: 11/23/2022]
Abstract
Background Germinated brown rice (GBR) is gaining momentum in the area of biomedical research due to its increased use as a nutraceutical for the management of diseases. The effect of GBR on the reproductive organs of oophorectomised rats was studied using the gross, cytological, histological and immunohistochemical changes, with the aim of reducing atrophy and dryness of the genital organs in menopause. Methods Experimental rats were divided into eight groups of six rats per group. Groups 1, 2 and 3 (sham-operated (SH), oophorectomised without treatment (OVX) and oophorectomised treated with 0.2 mg/kg oestrogen, respectively) served as the controls. The groups 4,5,6,7 and 8 were treated with 20 mg/kg Remifemin, 200 mg/kg of GBR, ASG, oryzanol and GABA, respectively. All treatments were administered orally, once daily for 8 weeks. Vaginal smear cytology was done at the 7th week on all the rats. The weight and dimensions of the uterus and vagina were determined after sacrifice of the rats. Uterine and vaginal tissues were taken for histology and Immunohistochemical examinations. Results GBR and its bioactives treated groups significantly increased the weight and length of both the uterus and the vagina when compared to Oophorectomised non-treated group (OVX-non-treated) (p < 0.05). Significant changes were observed in the ratio of cornified epithelial cells and number of leucocytes in the vaginal cytology between the oophorectomised non-treated and treated groups. There was also an increase in the luminal and glandular epithelial cells activity in the treated compared with the untreated groups histologically. Immunohistochemical staining showed specific proliferating cell nuclear antigen (PCNA) in the luminal and glandular epithelium of the treated groups, which was absent in the OVX-non-treated group. GBR improved the length and weight of the uterus and also increased the number of glandular and luminal cells epithelia of the vagina. Conclusion GBR and its bioactives could be a potential alternative in improving reproductive system atrophy, dryness and discomfort during menopause.
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Nelson K, Stojanovska L, Vasiljevic T, Mathai M. Germinated grains: a superior whole grain functional food? Can J Physiol Pharmacol 2013; 91:429-41. [DOI: 10.1139/cjpp-2012-0351] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.
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Affiliation(s)
- Kristina Nelson
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Lily Stojanovska
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Todor Vasiljevic
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Michael Mathai
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
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Imam MU, Ismail M, Omar AR, Ithnin H. The hypocholesterolemic effect of germinated brown rice involves the upregulation of the apolipoprotein A1 and low-density lipoprotein receptor genes. J Diabetes Res 2013; 2013:134694. [PMID: 23671850 PMCID: PMC3647596 DOI: 10.1155/2013/134694] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/03/2012] [Accepted: 12/18/2012] [Indexed: 01/09/2023] Open
Abstract
Germinated brown rice (GBR) is rich in bioactive compounds, which confer GBR with many functional properties. Evidence of its hypocholesterolemic effects is emerging, but the exact mechanisms of action and bioactive compounds involved have not been fully documented. Using type 2 diabetic rats, we studied the effects of white rice, GBR, and brown rice (BR) on lipid profile and on the regulation of selected genes involved in cholesterol metabolism. Our results showed that the upregulation of apolipoprotein A1 and low-density lipoprotein receptor genes was involved in the hypocholesterolemic effects of GBR. Additionally, in vitro studies using HEPG2 cells showed that acylated steryl glycoside, gamma amino butyric acid, and oryzanol and phenolic extracts of GBR contribute to the nutrigenomic regulation of these genes. Transcriptional and nontranscriptional mechanisms are likely involved in the overall hypocholesterolemic effects of GBR suggesting that it may have an impact on the prevention and/or management of hypercholesterolemia due to a wide variety of metabolic perturbations. However, there is need to conduct long-term clinical trials to determine the clinical relevance of the hypocholesterolemic effects of GBR determined through animal studies.
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Affiliation(s)
- Mustapha Umar Imam
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Maznah Ismail
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- *Maznah Ismail:
| | - Abdul Rahman Omar
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Hairuszah Ithnin
- Department of Pathology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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Antidiabetic properties of germinated brown rice: a systematic review. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2012; 2012:816501. [PMID: 23304216 PMCID: PMC3529503 DOI: 10.1155/2012/816501] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/30/2012] [Revised: 10/19/2012] [Accepted: 10/21/2012] [Indexed: 11/17/2022]
Abstract
Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Mechanisms for antidiabetic effects of GBR due to bioactive compounds like γ-aminobutyric acid (GABA), γ-oryzanol, dietary fibre, phenolics, vitamins, acylated steryl β-glucoside, and minerals include antihyperglycemia, low insulin index, antioxidative effect, antithrombosis, antihypertensive effect, hypocholesterolemia, and neuroprotective effects. The evidence so far suggests that there may be enormous benefits for diabetics in rice-consuming populations if white rice is replaced with GBR. However, long-term clinical studies are still needed to verify these findings on antidiabetic effects of GBR. Thus, we present a review on the antidiabetic properties of GBR from relevant preclinical and clinical studies, in order to provide detailed information on this subject for researchers to review the potential of GBR in combating this disease.
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Neuroprotective effects of germinated brown rice against hydrogen peroxide induced cell death in human SH-SY5Y cells. Int J Mol Sci 2012; 13:9692-9708. [PMID: 22949825 PMCID: PMC3431823 DOI: 10.3390/ijms13089692] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 07/13/2012] [Accepted: 07/19/2012] [Indexed: 12/30/2022] Open
Abstract
The neuroprotective and antioxidative effects of germinated brown rice (GBR), brown rice (BR) and commercially available γ-aminobutyric acid (GABA) against cell death induced by hydrogen peroxide (H(2)O(2)) in human neuroblastoma SH-SY5Y cells have been investigated. Results show that GBR suppressed H(2)O(2)-mediated cytotoxicity and induced G0/G1 phase cell cycle arrest in SH-SY5Y cells. Moreover, GBR reduced mitochondrial membrane potential (MMP) and prevented phosphatidylserine (PS) translocation in SH-SY5Y cells, key features of apoptosis, and subsequent cell death. GBR exhibited better neuroprotective and antioxidative activities as compared to BR and GABA. These results indicate that GBR possesses high antioxidative activities and suppressed cell death in SH-SY5Y cells by blocking the cell cycle re-entry and apoptotic mechanisms. Therefore, GBR could be developed as a value added functional food to prevent neurodegenerative diseases caused by oxidative stress and apoptosis.
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Current world literature. Curr Opin Endocrinol Diabetes Obes 2012; 19:142-7. [PMID: 22374141 DOI: 10.1097/med.0b013e3283520fe6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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