Changes of tocopherols, tocotrienols, γ-oryzanol, and γ-aminobutyric acid levels in the germinated brown rice of pigmented and nonpigmented cultivars

In vitro synthesis of oryzamutaic acid H using recombinant L-lysine ε-dehydrogenase from Agrobacterium tumefaciens

Oryzamutaic acids, possessing a nitrogen-containing heterocyclic skeleton, have been isolated and identified from a rice mutant. Although oryzamutaic acids are expected to be functional ingredients, their functionality is difficult to evaluate, because of their wide variety and presence in trace amounts. Furthermore, how oryzamutaic acid is synthesized in vivo is unclear. Therefore, we developed a simple enzymatic synthesis method for these compounds in vitro. We focused on L-lysine ε-dehydrogenase (LysDH) from Agrobacterium tumefaciens, which synthesizes α-aminoadipate-δ-semialdehyde-a precursor of oryzamutaic acids. LysDH was cloned and expressed in Escherichia coli. Analysis of activity revealed that LysDH catalyzed the synthesis of oryzamutaic acid H at neutral pH in vitro. We synthesized 1.6 mg oryzamutaic acid H from 100 mg L-lysine. The synthesized oryzamutaic acid H exhibited UVA absorption, stability of temperature, and stability at a wide pH range. To our knowledge, this study is the first to report the enzymatic synthesis of oryzamutaic acid H in vitro and provides a basis for understanding the mechanisms of oryzamutaic acid synthesis in vivo.

Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review

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.

Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice

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.

Active compounds: A new direction for rice value addition

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.

Effect of exogenous phytohormone treatment on antioxidant activity, enzyme activity and phenolic content in wheat sprouts and identification of metabolites of control and treated samples by UHPLC-MS analysis

Phytohormones, Indole acetic acid, Salicylic acid and Gibberellic acid, either alone or in combination was applied on wheat sprouts to improve its nutritional status. The experiment included estimation of total phenolic, flavonoids, peroxidase activity and phenylalanine ammonium lyase activity. Antioxidant activity was determined by DPPH and FRAP assay. The results showed an increase in phenolic compounds, enzyme activity and antioxidant activity after treatment with the phytohormones. Phytohormone combinations were found to be more effective as compared to pure treatments. UHPLC-ESI-MS analysis was used to identify compounds in the control and treated samples. Phenolic acids, polyphenols, simple sugars, amino acids, dipeptides, lipids and fatty acids were detected. A multifold increase in the levels of phenolic compounds was observed in the phytohormone treated wheat sprouts.

Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice

This is the first investigation, conducted in a completely randomized design (CRD), to determine the effects of different salinity levels (75 and 150 mM) and germination periods (3, 4, and 5 days) on momilactone and phenolic accumulations in germinated brown rice (GBR) var. Koshihikari. Particularly, the identification of bioactive compounds was confirmed using electrospray ionization-mass spectrometry (ESI-MS) and nuclear magnetic resonance (NMR) spectroscopy (¹H and ¹³C). Momilactone A (MA) and momilactone B (MB) amounts were determined by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS), whereas other compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Accordingly, GBR under B2 treatment (75 mM salinity for 4 days) showed the greatest total phenolic and flavonoid contents (14.50 mg gallic acid and 11.06 mg rutin equivalents, respectively, per g dry weight). GBR treated with B2 also accumulated the highest quantities of MA, MB, ρ-coumaric, ferulic, cinnamic, salicylic acids, and tricin (18.94, 41.00, 93.77, 139.03, 46.05, 596.26, and 107.63 µg/g DW, respectively), which were consistent with the strongest antiradical activities in DPPH and ABTS assays (IC₅₀ = 1.58 and 1.78 mg/mL, respectively). These findings have implications for promoting the value of GBR consumption and rice-based products that benefit human health.

Effects of a Combined Processes of Low-Pressure Steam Enrichment and Low-Pressure Superheated Steam Drying on the γ-Aminobutyric Acid Content of Japonica Rice

In order to improve the content of GABA in japonica rice, so as to improve the nutritional composition and enhance the added value of rice, this study explored a combined process of low-pressure steam enrichment of γ-aminobutyric acid (GABA) content in japonica rice and low-pressure superheated steam (LPSS) drying of japonica rice. The low-pressure energy and the energy stored in rice grains were used to promote water absorption and activation of rice germs in a steam environment. Under the action of glutamate decarboxylase, the germ glutamate underwent an enzymatic reaction to generate GABA, which was transferred to and stored in the rice endosperm due to the concentration gradient and water gradient. After germination, LPSS was successively applied to dry the rice grains. The response surface method was used to optimize the parameters of low-pressure wet steam enrichment and LPSS drying of the rice grains. The experimental results showed that when the pressure was 0.026 MPa, the temperature was 60.66°C, the time was 5.01 h, and the flow rate was 0.31 L/h; the GABA content produced by low-pressure wet steam germination of japonica rice peaked at 94.1751 mg/100 g. When the germinated and enriched japonica rice was put through LPSS drying with a pressure of 0.021 MPa, a temperature of 66.55°C, a time of 1.57 h, and a flow rate of 0.28 L/h, the GABA content peaked at 104.161 mg/100 g. The results show that the combined process of low-pressure steam enrichment and drying continuously produced GABA in the soaking enrichment and drying stages, and the content of GABA in the drying stage accounted for 10% of the total content, which effectively increased the content of GABA in japonica rice and shortened the enrichment time. This study provides a technical reference for industrialized production of GABA-rich brown rice, embryonic rice, and polished rice.

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

The objective of this study was to investigate the possibility of using germinated wheat as a nutritionally improved novel cereal beverage. To enhance the health-related functionality of a germinated wheat beverage (GWB), the roasting time and temperature of germinated wheat were optimized using a central composite design and response surface methodology. The optimum roasting conditions were determined as roasting temperature of 180 °C and roasting time of 44.56 min, resulting in maximum total flavonoid content (0.74 mg CE/g), total phenolic content (1.95 mg GE/g), 2,2-diphnyl-1-picrylhydrazyl (DPPH) radical scavenging activity (5.10 μM TE/g), Trolox equivalent antioxidant capacity (9.45 mM TE/g), and γ-aminobutyric acid content (2.25 mg/g). The germinated wheat roasted with optimum conditions was prepared in two types of GWB (hot and cold), and the sensory characteristics were tested by consumers (n = 102). The cold GWB showed relatively high preferences compared to hot GWB in appearance, odor, taste, and overall acceptabilities. In the intensity results of the sensory properties of GWB, the cold GWB tended to have stronger browning, grain odor, and nutty taste than the hot GWB. Conclusively, this study showed that optimizing the roasting conditions of germinated wheat could achieve desirable sensory properties and consumer acceptance while improving the health-related functionality of GWB.

Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

RESEARCH BACKGROUND

Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on functional properties of germinated brown rice and evaluate the process feasibility.

EXPERIMENTAL APPROACH

Brown rice of IPB 3S variety was germinated with three different methods: (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor.

RESULTS AND CONCLUSIONS

The application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization (t o=73-74 °C, t p=76-77 °C and t c=~80 °C, where t o, t p and t c are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible.

NOVELTY AND SCIENTIFIC CONTRIBUTION

This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.

Oral Administration of Germinated, Pigmented, Giant Embryo Rice (Oryza sativa L. cv. Keunnunjami) Extract Improves the Lipid and Glucose Metabolisms in High-Fat Diet-Fed Mice

Obesity is a significant risk factor for chronic diseases. The effect of ethanol extract from germinated Keunnunjami, blackish-purple rice with a giant embryo, compare to ordinary brown rice, on the body weight and lipid and glucose metabolism in high-fat diet-fed mice was analyzed. Mice were fed with a high-fat diet-fed for 3 weeks and then orally administered with either distilled water (HF) or extract (0.25%, w/w) from brown, germinated brown, Keunnunjami, and germinated Keunnunjami rice for 4 weeks. Control mice were fed with a normal diet and orally administered with distilled water. The HF group showed markedly higher body weight and triglyceride, cholesterol, fatty acid, glucose, and insulin levels than the control group. However, the oral administration of rice extracts ameliorated this high-fat diet-induced obesity, hyperlipidemia, and hypoglycemia through the modulation of adipokine production, lipogenic and glucose-regulating enzyme activities, and mRNA expression of genes associated with lipid and glucose metabolism. The germinated Keunnunjami extract exhibited greater hypolipidemic, hypoglycemic, and body weight-lowering effects than the other rice extracts. The results demonstrated that germination could further enhance the physiological properties of rice and that germinated Keunnunjami extract has a strong therapeutic potential against high-fat diet-induced obesity, hyperlipidemia, and hyperglycemia.

Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.)

The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (α, β, γ, δ tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.8 to 50.2%). Riboflavin and Vitamin E concentrations were not affected by maceration. Germination increased riboflavin and reduced vitamin E. 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9%, respectively). Flavones contents decreased with germination. Our results indicate that, after germination and/or maceration, sorghum had important nutritional and functional value. Thus, its intake, mainly in macerated forms, should be encouraged, since concentrations of riboflavin, vitamin E and flavones were not altered during this processing.

Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.

Improvement of germinated brown rice quality with autoclaving treatment

Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma‐aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐c), and low‐density lipoprotein cholesterol (LDL‐c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.

Identification of Quantitative Trait Loci for the Concentrations of Phenylpropanoid Glycosides in Brown Rice

Rice (Oryza sativa L.) is a staple food for most of the world's population, as it is eaten by nearly half of its inhabitants. Phenylpropanoid glycosides derived from plants have various biomedical effects. The comparison of the concentrations of the four major phenylpropanoid glycosides in brown rice, i.e., 6-O-feruloylsucrose (1), 3',6-di-O-sinapoylsucrose (2), 3'-O-sinapoyl-6-O-feruloylsucrose (3), and 3',6-di-O-feruloylsucrose (4), between a conventional japonica-type cultivar Koshihikari and a high-yielding indica-type cultivar Takanari revealed that they were 57-162% higher in Koshihikari than in Takanari. To identify quantitative trait loci (QTLs) for the concentrations of these compounds (1-4), reciprocal chromosome segment substitution lines derived from a cross between Koshihikari and Takanari were analyzed. We identified QTLs for the concentrations of compound 1 on chromosome 2 and of compound 2 on chromosome 4 in the reciprocal genetic background. The concentrations of these compounds were increased by the Koshihikari alleles and decreased by the Takanari alleles. Therefore, the favorable alleles of Koshihikari are available to ameliorate the lower concentrations of compounds 1 and 2 in Takanari. The combinations of QTLs identified in the present study together with those of other biologically active compounds make it possible to breed health beneficial cultivars.

Effect of Germinated Pigmented Rice "Superjami" on the Glucose Level, Antioxidant Defense System, and Bone Metabolism in Menopausal Rat Model

Women experience physical, mental, and social changes during menopause. It is important to maintain a healthy diet for effective menopause management. The effect of germinated Superjami, a deep violet colored rice cultivar, on the body weight, glucose level, antioxidant defense system, and bone metabolism in a menopausal rat model was investigated. The animals were randomly divided into three groups and fed with a normal diet (ND), a control diet supplemented with 20% (w/w) non-germinated Superjami flour (NGSF), or germinated Superjami flour (GSF) for eight weeks. The NGSF and GSF groups exhibited significantly lower body weight and fat, glucose and insulin contents, adipokine concentrations, and bone resorption biomarker levels, and higher antioxidant enzyme activities and 17-β-estradiol content than the ND group (p < 0.05). The GSF group showed greater glucose homeostasis, antioxidative, and bone metabolism-improving effects compared with the NGSF group. These findings demonstrate that germination could further improve the health-promoting properties of Superjami and that this germinated pigmented rice cultivar could be useful in the treatment and management of menopause-induced hyperglycemia, oxidative stress, and bone turnover imbalance.

Enhancement of glucose and bone metabolism in ovariectomized rats fed with germinated pigmented rice with giant embryo (Oryza sativa L. cv. Keunnunjami)

Background

Menopause induces various metabolic disorders due to the rapid decrease of the ovarian hormone estrogen. It is involved in increased risk of obesity, diabetes, dyslipidemia, and osteoporosis. The pigmented giant embryo cultivar is a promising food product for menopause-induced metabolic disorders.

Objective

The effects of non-germinated and germinated Keunnunjami, a new blackish purple pigmented rice with a giant embryo, on glucose and bone metabolisms in ovariectomized rats were investigated.

Design

The animals were fed with normal control diet (NC group) or control diet supplemented with either non-germinated Keunnunjami (KN group) or germinated Keunnunjami (GKN group) powder for 8 weeks.

Results

The blood glucose and plasma insulin levels, adipokine concentrations, hepatic glucose-regulating enzyme activities, and bone resorption biomarker levels significantly decreased in KN and GKN groups compared to those of the control animals.

Discussion

These findings illustrate that GKN group showed greater hypoglycemic activity and lower bone resorption than KN group, suggesting that germination could further improve the physiological property of Keunnunjami.

Conclusion

Germinated Keunnunjami may have therapeutic potential against hyperglycemia and bone turnover imbalance caused by menopause.

Antioxidative and antiproliferative activities of ethanol extracts from pigmented giant embryo rice (Oryza sativa L. cv. Keunnunjami) before and after germination

BACKGROUND/OBJECTIVES

Oxidative stress is a major cause of cancer. This study investigated the effects of the ethanol extracts from germinated and non-germinated Keunnunjami rice, a blackish-purple pigmented cultivar with giant embryo, on selected human cancer cell lines and on the antioxidant defense system of mice fed with a high-fat diet.

MATERIALS/METHODS

High fat-fed mice were orally administered with either distilled water (HF) or extracts (0.25%, w/w) from brown (B), germinated brown (GB), Keunnunjami (K), and germinated Keunnunjami (GK) rice.

RESULTS

In comparison with the brown rice extract, Keunnunjami extract showed higher anticancer effect against cervical and gastric cell lines but lower anticancer activity on liver and colon cancer cells. Mice from the HF group showed significantly higher lipid peroxidation and lower antioxidant enzyme activities than the control group. However, the oxidative stress induced by high-fat diet markedly decreased in B, GB, K, and GK groups as compared with the HF group.

CONCLUSIONS

Germination may be an effective method for improving the anticancer and antioxidative properties of Keunnunjami rice and extracts from germinated Keunnunjami rice may serve as a therapeutic agent against cervical and gastric cancers and oxidative damage.

Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication

Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. Ultrasonication, a form of physical stimulation, has been documented as a novel approach to improve the nutritional quality of plant-based food. This study was undertaken to test the use of ultrasound to enhance the nutritional value of red rice. Ultrasonication (5min, 16W/L) was applied to rice during soaking or after 66h germination. Changes of metabolites (amino acids, sugars, and organic acids) in red rice treated by ultrasonication were determined using a GC/MS plant primary metabolomics analysis platform. Differential expressed metabolites were identified through multivariate statistical analysis. Results showed that γ-aminobutyric acid (GABA) and riboflavin (vitamin B₂) in red rice significantly increased after germination for 72h, and then experienced a further increase after treatment by ultrasound at different stages during germination. The metabolomics analysis showed that some plant metabolites, i.e. GABA, O-phosphoethanolamine, and glucose-6-phosphate were significantly increased after the ultrasonic treatment (VIP>1.5) in comparison with the untreated germinated rice. The findings of this study showed that controlled germination with ultrasonic stress is an effective method to enhance GABA and other health-promoted components in de-hulled rice.

Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds

BACKGROUND

Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination.

RESULTS

Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979).

CONCLUSION

Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry.

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats

The effect of germinated Superhongmi, a reddish brown pigmented rice cultivar, on the glucose profile and bone turnover in the postmenopausal-like model of ovariectomized rats was determined. The ovariectomized Sprague-Dawley rats were randomly divided into three dietary groups (n = 10): normal control diet (NC) and normal diet supplemented with non-germinated Superhongmi (SH) or germinated Superhongmi (GSH) rice powder. After eight weeks, the SH and GSH groups showed significantly lower body weight, glucose and insulin concentrations, levels of bone resorption markers and higher glycogen and 17-β-estradiol contents than the NC group. The glucose metabolism improved through modulation of adipokine production and glucose-regulating enzyme activities. The GSH rats exhibited a greater hypoglycemic effect and lower bone resorption than SH rats. These results demonstrate that germinated Superhongmi rice may potentially be useful in the prevention and management of postmenopausal hyperglycemia and bone turnover imbalance.

Neuroprotective Effects of Germinated Brown Rice in Rotenone-Induced Parkinson's-Like Disease Rats

The effects of germinated brown rice (GBR) on the motor deficits and the dopaminergic (DA) cell death were investigated in Parkinson's-like disease (PD) rats. Reactive oxidative species generated by chronic subcutaneous injection of rotenone (RT) lead to neuronal apoptosis particularly in the nigrostriatal DA system and produce many features of PD, bradykinesis, postural instability and rigidity. In this study, 4-phenylbutyric acid (4-PBA), previously reported to inhibit RT-induced DA cell death, was used as the positive control. Results show that pretreatment with GBR as well as 4-PBA significantly enhanced the motor activity after RT injection, and GBR affected significantly in open field test, only in the ambulation but not the mobility duration, and ameliorated the time to orient down (t-turn) and total time to descend the pole (t-total) in pole test as compared to RT group, but significantly lowered both t-turn and t-total only in 4-PBA group. The percentage of apoptotic cells in brain measured by flow cytometry and the inflammatory effect measured by ELISA of TNF-α showed significant increase in RT group as compared to the control (CT) group at P < 0.05. Apoptotic cells in RT group (85.98 %) showed a significant (P < 0.05) increase versus CT group (17.50 %), and this effect was attenuated in GBR+RT group by decreasing apoptotic cells (79.32 %), whereas, increased viable cells (17.94 %) versus RT group (10.79 %). GBR in GBR + RT group could decrease TNF-α both in the serum and in brain. In summary, GBR showed a neuroprotective effect in RT-induced PD rats, and it may be useful as a value-added functional food to prevent neurodegenerative disease or PD.

Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp

The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.

Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105

The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6-62.2mg/100g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total tocols was observed after frying.

Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage

Brown japonica rice was treated with (60)Co γ irradiation at doses of 0, 0.2, 0.5, 1.0, and 2.0 kGy immediately after harvesting. The effects of irradiation on physicochemical, structural, and sensory properties during long-term storage (18 months) were investigated. The study revealed that the pasting properties, including peak, through, breakdown, final, and setback viscosities, decrease considerably in a dose-dependent manner and vary differently during 18 months of storage. Irradiation reduced the free fatty acid (FFA) content in comparison with unirradiated brown rice with long-term storage (from 12 to 18 months). Scanning electron microscope (SEM) observation showed that the mean range and shape of starch granules did not vary significantly. However, dark spots developed among starch granules and the narrow cracks became wider with increasing irradiation dose and storage time. During sensory evaluation, extremely low scores for odor and overall acceptability were obtained for medium-dose irradiated rice (1.0 and 2.0 kGy); however, no significant difference was found in acceptability between low-dose irradiated rice (0.2 and 0.5 kGy) and the control rice (0 kGy). Overall, low-dose (0.5 kGy or below) irradiation seems to be a promising alternative treatment to increase brown rice shelf life, without affecting the physicochemical and structural characteristics and sensory acceptability.

A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds.

Effect of germinated brown rice extracts on pancreatic lipase, adipogenesis and lipolysis in 3T3-L1 adipocytes

BACKGROUND

This study investigated anti-obesity effects of seven different solvent (n-hexane, toluene, dicholoromethane, ethyl acetate, absolute methanol, 80% methanol and deionized water) extracts of germinated brown rice (GBR) on pancreatic lipase activity, adipogenesis and lipolysis in 3T3-L1 adipocytes.

METHODS

GBR were extracted separately by employing different solvents with ultrasound-assisted. Pancreatic lipase activity was determined spectrophotometrically by measuring the hydrolysis of p-nitrophenyl butyrate (p-NPB) to p-nitrophenol at 405 nm. Adipogenesis and lipolysis were assayed in fully differentiated 3T3-L1 adipocytes by using Oil Red O staining and glycerol release measurement.

RESULTS

GBR extract using hexane showed the highest inhibitory effect (13.58 ± 0.860%) at concentration of 200 μg/ml followed by hexane extract at 100 μg/ml (9.98 ± 1.048%) while ethyl acetate extract showed the lowest (2.62 ± 0.677%) at concentration of 200 μg/ml on pancreatic lipase activity. Water extract at 300 μg/ml showed 61.55 ± 3.824% of Oil Red O staining material (OROSM), a marker of adipogenesis. It significantly decrease (p < 0.05) lipid accumulation than control (OROSM = 100%), follow by ethyl acetate extract at 300 μg/ml (OROSM = 65.17 ± 3.131%). All the GBR extracts induced lipolysis with 1.22-1.83 fold of greater glycerol release than control.

CONCLUSIONS

GBR extracts especially the least polar and intermediate polar solvent extracts exhibited inhibitory effect on pancreatic lipase, decrease fat accumulation by adipocyte differentiation inhibition, and stimulate lipolysis on adipocytes. Therefore, GBR could be furthered study and developed as a functional food in helping the treatment and/or prevention of obesity.