1
|
Thapa M, Liu L, Barkla BJ, Kretzschmar T, Rogiers SY, Rose TJ. Accumulation patterns of anthocyanin and γ-oryzanol during black rice grain development. PLoS One 2024; 19:e0302745. [PMID: 38776277 PMCID: PMC11111080 DOI: 10.1371/journal.pone.0302745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Accepted: 04/11/2024] [Indexed: 05/24/2024] Open
Abstract
Pigmented rice, especially black rice, is gaining popularity as it is rich in antioxidants such as anthocyanins and γ-oryzanol. At present, knowledge about temporal control of biosynthesis and accumulation of antioxidants during grain development is limited. To address this, the accumulation patterns of anthocyanins and γ-oryzanol were assessed in two distinct black rice genotypes over the course of grain development, and the expression of known regulatory genes for anthocyanin biosynthesis was examined. The results indicated that total γ-oryzanol content increased continuously throughout grain development, while total anthocyanins peaked at dough stage (15 to 21 days after flowering) followed by a decline until grain maturity in both genotypes. However, the rate of decrease in anthocyanin content differed between genotypes, and a more prominent decline in cyanidin 3-O-glucoside (C3G) relative to peonidin 3-O-glucoside (P3G) was observed for both. Anthocyanin content was closely linked with the expression of key regulatory genes in the MBW (MYB-bHLH-WD40) complex. This improved knowledge of the genotype-specific biosynthesis (anthocyanins only) and accumulation patterns of anthocyanins and γ-oryzanol can inform subsequent research efforts to increase concentrations of these key antioxidants in black rice grains.
Collapse
Affiliation(s)
- Manisha Thapa
- Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Lei Liu
- Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Bronwyn J. Barkla
- Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Tobias Kretzschmar
- Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Suzy Y. Rogiers
- NSW Department of Primary Industries, Wollongbar, New South Wales, Australia
| | - Terry J. Rose
- Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
- Centre for Organics Research, Southern Cross University, Lismore, New South Wales, Australia
| |
Collapse
|
2
|
Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
Collapse
Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| |
Collapse
|
3
|
Avinash G, Sharma N, Prasad KR, Kaur R, Singh G, Pagidipala N, Thulasinathan T. Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes. FRONTIERS IN PLANT SCIENCE 2024; 15:1324825. [PMID: 38660452 PMCID: PMC11039891 DOI: 10.3389/fpls.2024.1324825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 02/29/2024] [Indexed: 04/26/2024]
Abstract
The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct rice genotypes that correspond to three distinct pericarp bran colors-black, red, and non-pigmented (NP)-were examined. Ten free and bound phenolic acids, as well as two flavonoids, were analyzed using HPLC-PDA. The flavonoids included kaempferol and catechin hydrate, and the free phenolic acids included gallic acid, 2,5-dihydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, chlorogenic acid, trans-cinnamic acid, trans-ferulic acid, p-coumaric acid, and sinapic acid. Trans-ferulic acid (207.39 mg/kg), p-hydroxybenzoic acid (94.36 mg/kg), and p-coumaric acid (59.75 mg/kg) were the principal bound phenolic acids in pigmented rice genotypes, whereas in NP genotypes they were trans-ferulic acid (95.61 mg/kg) and p-hydroxybenzoic acid (58.32 mg/kg). The main free phenolic acid was syringic acid (120.43 mg/kg) in all genotypes. 2,5-dihydroxybenzoic acid was also detected in NP genotypes, mainly in the bound form (4.88 mg/kg). NP genotypes Basmati 386 and Punjab Basmati 7 also displayed high content of bran flavonoids (1001 and 1028 mg CE/100 g). The bound form of phenolics had significant DPPH and ABTS + activity. This study found wide diversity in the phenolic acid profile, total phenolic constituents, and antioxidant activity in the bran and whole grain of pigmented and NP rice. The individual phenolic acids in free and bound forms in different fractions of the grain were found to exert their antioxidant activity differently. The results obtained will provide new opportunities to improve the nutritional quality of rice with enhanced levels of phytochemicals in the ongoing breeding programs. Black rice bran contains a high level of phytochemicals and thus has a potent pharmaceutical role. This information would enhance the use of whole-grain and bran of pigmented rice in food product development by food technologists. Further studies may be focused on clinical trials with respect to cancer and diabetes.
Collapse
Affiliation(s)
- Gosangi Avinash
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, India
| | - Neerja Sharma
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India
| | - Kalluri Rajendra Prasad
- Department of Genetics and Plant Breeding, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India
| | - Rupinder Kaur
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India
| | - Gurjeet Singh
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India
| | - Nagaraju Pagidipala
- Indian Institute of Rice Research, Indian Council of Agricultural Research (ICAR), Hyderabad, Andhra Pradesh, India
| | | |
Collapse
|
4
|
Zhou H, Zhang J, Bai L, Liu J, Li H, Hua J, Luo S. Chemical Structure Diversity and Extensive Biological Functions of Specialized Metabolites in Rice. Int J Mol Sci 2023; 24:17053. [PMID: 38069376 PMCID: PMC10707428 DOI: 10.3390/ijms242317053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/25/2023] [Accepted: 11/29/2023] [Indexed: 12/18/2023] Open
Abstract
Rice (Oryza sativa L.) is thought to have been domesticated many times independently in China and India, and many modern cultivars are available. All rice tissues are rich in specialized metabolites (SPMs). To date, a total of 181 terpenoids, 199 phenolics, 41 alkaloids, and 26 other types of compounds have been detected in rice. Some volatile sesquiterpenoids released by rice are known to attract the natural enemies of rice herbivores, and play an indirect role in defense. Momilactone, phytocassane, and oryzalic acid are the most common diterpenoids found in rice, and are found at all growth stages. Indolamides, including serotonin, tryptamine, and N-benzoylserotonin, are the main rice alkaloids. The SPMs mainly exhibit defense functions with direct roles in resisting herbivory and pathogenic infections. In addition, phenolics are also important in indirect defense, and enhance wax deposition in leaves and promote the lignification of stems. Meanwhile, rice SPMs also have allelopathic effects and are crucial in the regulation of the relationships between different plants or between plants and microorganisms. In this study, we reviewed the various structures and functions of rice SPMs. This paper will provide useful information and methodological resources to inform the improvement of rice resistance and the promotion of the rice industry.
Collapse
Affiliation(s)
| | | | | | | | | | - Juan Hua
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China (J.L.)
| | - Shihong Luo
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China (J.L.)
| |
Collapse
|
5
|
Zhu R, Xu H, Cai H, Wang S, Mao J, Zhang J, Xiong X, Wang X, Zhou W, Guo L. Effects of cereal bran consumption on cardiometabolic risk factors: A systematic review and meta-analysis. Nutr Metab Cardiovasc Dis 2023; 33:1849-1865. [PMID: 37482485 DOI: 10.1016/j.numecd.2023.04.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 07/25/2023]
Abstract
AIMS Cardiovascular disease is a prevalent worldwide disease, and cardiometabolic risk factors (CMRFs) include hyperlipidemia, hypertension, diabetes, and adiposity. Healthy diets are the critical factor in controlling these CMRFs risks, especially cereal bran which contains many beneficial substances. However, there are still contradictions in the indicators of improving CMRFs by bran from different grain sources or even the same grain source. Therefore, this study aimed to investigate the effects of cereal bran consumption on CMRFs. DATA SYNTHESIS Eligible randomized controlled studies were searched in PubMed, Embase, Scopus, the Cochrane Library and Web of Science until February 2023. The random-effects model was used to calculate overall effect sizes of weighted mean difference (WMD) and 95% confidence interval (CI). Finally, 22 studies were included in the present meta-analysis. Compared to the control, cereal bran consumption had no significant effect on high-density lipoprotein cholesterol, triglycerides, waist circumference, and body mass index, but could reduce systolic blood pressure (WMD: -1.59; 95% CI: -2.45 to -0.72), diastolic blood pressure (WMD: -1.96; 95% CI: -3.89 to -0.04), total cholesterol (WMD: -0.19; 95% CI: -0.34 to -0.04), low-density lipoprotein cholesterol (WMD: -0.21; 95% CI: -0.38 to -0.04), and fasting blood glucose (WMD: -0.13; 95% CI: -0.24 to -0.01). Additionally, oat bran can lower blood lipids in individuals with lipid diseases and blood pressure in obese or hypertensive patients. CONCLUSIONS Cereal bran could significantly reduce blood pressure, total cholesterol, low-density lipoprotein cholesterol, and fasting blood glucose in individuals with CMRFs, and oat bran had the most obvious effect.
Collapse
Affiliation(s)
- Ruiting Zhu
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Haiyan Xu
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Hongwei Cai
- Yantai Affiliated Hospital of Binzhou Medical University, 264100, China
| | - Saikun Wang
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Jing Mao
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Jingyi Zhang
- College of Animal Sciences, Jilin University, Changchun, Jilin, 130062, China
| | - Xuance Xiong
- Medical College, Beihua University, Jilin, Jilin, 132013, China
| | - Xingyu Wang
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China
| | - Wei Zhou
- The First Hospital of Jilin University, Changchun, Jilin, 130021, China.
| | - Lirong Guo
- School of Nursing, Jilin University, Changchun, Jilin, 130021, China.
| |
Collapse
|
6
|
Polyphenol Composition and Antioxidant Activity of Japonica Rice Cultivars and Intake Status. Foods 2022; 11:foods11233788. [PMID: 36496596 PMCID: PMC9737884 DOI: 10.3390/foods11233788] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/25/2022] Open
Abstract
Japonica rice is produced mainly in northeast China, Japan, and the Korean Peninsula. Polyphenols and flavonoids are the main antioxidants in japonica rice. This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The total phenolic and flavonoid contents of brown rice were in the ranges of 241.98-296.76 GAE mg/100 g, and 225.30-276.80 RE mg/100 g, respectively. These values were significantly higher than that of white rice by 118.98-206.06% and 135.0-217%, respectively. The bound fraction from phenolics and flavonoids contributed 41.1-63.6% and 62.22-78.19% of the total phenolic and flavonoid content in brown rice, respectively, while these ranges were 55.5-73.5% and 46.07-66.83% in white rice, respectively. p-Hydroxybenzonic acid was the predominant phenolic acid in japonica rice. All four antioxidant capacities of brown rice (DPPH, ABTS, OH, FRAP) were higher by up to 1.68-2.85 times than those of white rice. The PZ21 (Yanfeng 47) japonica rice variety has outstanding antioxidant capacity based on the weights of each antioxidant index. According to the differences of functional substances among varieties, it can provide guidance for consumers and theoretical basis for the production of healthy food.
Collapse
|
7
|
Chen X, Xu Y, Hou D, Zhu W, Chen X, Chen P, Du X. Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02655-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
9
|
Martín-García B, Gómez-Caravaca AM, Marconi E, Verardo V. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions. Food Res Int 2020; 140:109816. [PMID: 33648163 DOI: 10.1016/j.foodres.2020.109816] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 10/02/2020] [Accepted: 10/12/2020] [Indexed: 10/23/2022]
Abstract
Several companies have focused their attention on the development of technologies able to enrich/isolate the wheat aleuronic layer because it is a source of bioactive compounds. In this work two different wheat bran fractions enriched in aleurone (AF1, 55-70% aleurone and AF2, 75-90% aleurone) were obtained by a dry fractionation based on air classification. Free and bound phenolic compounds, and alkylresorcinols were determined in the two fractions by HPLC-DAD-ESI-TOF-MS and GC-MS, respectively. To our knowledge, feruloyl di-hexoside was described for the first time in wheat aleurone and flavonoids were quantified for the first time in this fraction. The results have shown that the most concentrated free phenolic compounds were flavonoids, and AF1 was the fraction that presented the highest flavonoid content; whereas trans ferulic acid was the most abundant bound phenolic acid, which highest content was obtained in AF2. Besides, total content of ferulic acid monomers in AF2 was 33.63% higher than in AF1, whereas total content of ferulic acid dimers/trimers in AF1 was 33.9% higher than in AF2. The highest content of alkylresorcinols was obtained in AF1 and it was 10.30% higher than the obtained in AF2. Therefore, it can be stated that this green technology could be used to produce enriched aleurone fractions as source of phenolic and alkylresorcinol compounds. These fractions could be of great interest for the formulation of enriched foods.
Collapse
Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain.
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
| |
Collapse
|
10
|
Panyathep A, Chewonarin T. Inhibitory effect of a gamma-oryzanol-rich fraction from purple rice extract on lipopolysaccharide-induced metastasis in human colon cancer cells. J Food Biochem 2020; 44:e13487. [PMID: 33029825 DOI: 10.1111/jfbc.13487] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 01/06/2023]
Abstract
The incidence of colon cancer recurrence and metastasis is known to increase as an adverse effect related to postoperative infection. Lipopolysaccharide or LPS, which is derived from gram-negative bacteria, is a key inducer of inflammatory-related tumor metastasis. Although there are numerous known biological effects of purple rice extract (PRE), its protective effect on colon metastasis was unknown. This study first evaluated the effects of hexane soluble fraction (HSF) or γ-oryzanol-rich fraction of PRE on LPS-induced colon cancer adhesion and invasion, which was accomplished using adhesive and invasive assay. Gelatin zymography was also utilized for gelatinase activity and secretion. Its chelating activity was also further analyzed by reverse gelatin zymography with zinc chloride. The study findings support the synergistic effect of HSF in protection against adverse events from LPS-induced colon cancer metastasis, as shown by effects on adhesive and invasive ability as well as matrix metalloproteinase-2 secretion and activity. PRACTICAL APPLICATIONS: Bacterial infection is still one of the main adverse events following abdominal cancer surgery and is associated with an increased incidence of colon cancer metastasis. Lipopolysaccharide (LPS) is a major component of this pathogen-mediated response. This first study investigated the efficiency of a gamma-oryzanol (OR) rich fraction, collected from purple rice extract (PRE), against LPS-induced colon cancer metastasis that occurs via three main steps; adhesion to the extracellular matrix, the secretion, and activity of gelatinase and further tissue invasion. The acquired data supported the role of an OR-rich fraction from PRE as a potential inhibitor to LPS-induced colon cancer progression. This finding, related to PRE, could be further developed to create a new adjunctive treatment to reduce operative complications related to bowel cancer surgery as well as increasing the value of this crop in Thailand.
Collapse
Affiliation(s)
- Atita Panyathep
- School of Medicine, Mae Fah Luang University, Chiang Rai, Thailand
| | - Teera Chewonarin
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| |
Collapse
|
11
|
Werle LB, Abaide ER, Felin TH, Kuhn KR, Tres MV, Zabot GL, Kuhn RC, Jahn SL, Mazutti MA. Gibberellic acid production from Gibberella fujikuroi using agro-industrial residues. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101608] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
12
|
Martillanes S, Rocha-Pimienta J, Gil MV, Ayuso-Yuste MC, Delgado-Adámez J. Antioxidant and antimicrobial evaluation of rice bran (Oryza sativa L.) extracts in a mayonnaise-type emulsion. Food Chem 2019; 308:125633. [PMID: 31644968 DOI: 10.1016/j.foodchem.2019.125633] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 09/19/2019] [Accepted: 09/30/2019] [Indexed: 01/10/2023]
Abstract
The objective of this study was to evaluate the in vitro antimicrobial and antioxidant activities of different bran extracts and concentrations, and their influence on the parameters of a mayonnaise-type emulsion. To that end, first ethanol and then water were used to extract two rice bran extracts (RBE) from rice bran. Both these extracts were then added at two different concentrations (0.5 and 2%) to the emulsions that were subsequently analysed after seven days under two different storage temperatures, 4 °C and 20 °C. The antioxidant and antimicrobial ability of the extracts were evaluated, along with a control and a synthetic antioxidant. Results indicate the positive effect of rice bran extracts as additives in the food matrix. Ethanolic rice bran extract (EE) at 2% decreased the oxidation as well as mould and yeast proliferation and preserved the emulsion structure, while the other treatments acted in a similar way although their effect was less pronounced.
Collapse
Affiliation(s)
- Sara Martillanes
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Javier Rocha-Pimienta
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Department of Physiology, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain
| | - María Victoria Gil
- IACYS-Unidad de Química Verde y Desarrollo Sostenible, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain
| | - María Concepción Ayuso-Yuste
- Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; University Research Institute of Agricultural Resources, Avda. de Elvas, s/n, 06071 Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
| |
Collapse
|
13
|
Chen X, Zhang X, Wang B, Chen P, Xu Y, Du X. Investigation of water migration and its impacts on eating qualities of black rice during cooking process. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102810] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
14
|
Zhao G, Zhang R, Dong L, Huang F, Liu L, Deng Y, Ma Y, Zhang Y, Wei Z, Xiao J, Zhang M. A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres. Molecules 2018; 23:molecules23010202. [PMID: 29346313 PMCID: PMC6017774 DOI: 10.3390/molecules23010202] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 11/16/2022] Open
Abstract
The composition, in vitro bioaccessibility and antioxidant activities of the phenolic compounds in defatted rice bran (DRB) and its soluble and insoluble dietary fibres were systematically evaluated in this study. The total phenolic content of insoluble dietary fibre from DRB (IDFDRB) was much higher than that of the soluble dietary fibre from DRB (SDFDRB) but was 10% lower than that of DRB. Bound phenolics accounted for more than 90% of the total phenolics in IDFDRB, whereas they accounted for 34.2% and 40.5% of the total phenolics in DRB and SDFDRB, respectively. Additionally, the phenolic profiles and antioxidant activities were significantly different in DRB, SDFDRB and IDFDRB. The phenolic compounds in IDFDRB were much less bioaccessibility than those in DRB and SDFDRB due to the higher proportion of bound phenolics in IDFDRB. Considering that bound phenolics could be released from food matrices by bacterial enzymes in the large intestine and go on to exert significant beneficial health effects in vivo, further studies on IDFDRB are needed to investigate the release of the phenolics from IDFDRB via gut microbiota and the related health benefits.
Collapse
Affiliation(s)
- Guanghe Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Fei Huang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Lei Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Yongxuan Ma
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Juan Xiao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| |
Collapse
|
15
|
Gachumi G, El-Aneed A. Mass Spectrometric Approaches for the Analysis of Phytosterols in Biological Samples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10141-10156. [PMID: 29058915 DOI: 10.1021/acs.jafc.7b03785] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Plant sterols (phytosterols) are important structural components of plant cellular membranes, and they play a major role during development and metabolism. They have health-associated benefits, especially in lowering blood cholesterol levels. Because of their many health claims, there is a growing interest in their analysis. Although various analytical strategies have been employed in analyzing phytosterols, chromatography linked to mass spectrometry (MS) is superior due to its sensitivity. Furthermore, specificity and selectivity are enhanced by utilizing tandem mass spectrometry (MS/MS). This article reviews the various mass spectrometric strategies used for the analysis of phytosterols. It highlights the applications and limitations associated with each MS strategy in various sample matrixes such as plant, human, animal, food, and dietary supplements. GC-MS was historically the method of choice for analysis; however, the derivatization step rendered it tedious and time-consuming. On the other hand, liquid chromatography coupled to MS (LC-MS) simplifies the analysis. Many ionization techniques have been used, namely, electrospray ionization (ESI), atmospheric pressure chemical ionization (APCI), and atmospheric pressure photoionization (APPI). APCI showed superiority in terms of ion intensity and consistency in ion formation, primarily forming [M + H - H2O]+ ions rather than [M + H]+. In addition, matrix assisted laser desorption ionization (MALDI) as well as ambient mass spectrometry such as direct analysis in real time (DART) have also been evaluated.
Collapse
Affiliation(s)
- George Gachumi
- College of Pharmacy and Nutrition, University of Saskatchewan , Saskatoon, Saskatchewan, Canada , S7N 5E5
| | - Anas El-Aneed
- College of Pharmacy and Nutrition, University of Saskatchewan , Saskatoon, Saskatchewan, Canada , S7N 5E5
| |
Collapse
|
16
|
Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chem 2017; 240:212-221. [PMID: 28946264 DOI: 10.1016/j.foodchem.2017.07.095] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2017] [Revised: 07/09/2017] [Accepted: 07/18/2017] [Indexed: 01/02/2023]
Abstract
Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.
Collapse
|