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Horie Y, Uchikata M, Ueda S, Yamahira G, Hashimoto M, Sakamoto K, Ito H, Hamada S. In vitro synthesis of oryzamutaic acid H using recombinant L-lysine ε-dehydrogenase from Agrobacterium tumefaciens. J Biotechnol 2024; 385:42-48. [PMID: 38479472 DOI: 10.1016/j.jbiotec.2024.03.003] [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: 12/26/2023] [Revised: 02/12/2024] [Accepted: 03/09/2024] [Indexed: 04/02/2024]
Abstract
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.
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Affiliation(s)
- Yuta Horie
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Makoto Uchikata
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Sachie Ueda
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Gai Yamahira
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Masaru Hashimoto
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Kimitoshi Sakamoto
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan
| | - Hiroyuki Ito
- Department of Chemical and Biological Engineering, National Institute of Technology, Akita College, 1-1 Iijima-Bunkyo-cho, Akita 011-8511, Japan
| | - Shigeki Hamada
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan.
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2
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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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3
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Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods 2022; 11:foods11223699. [PMID: 36429291 PMCID: PMC9689972 DOI: 10.3390/foods11223699] [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: 09/21/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40-70 °C for 30-60 min.
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Zhang B, Wang RM, Chen P, He TS, Bai B. Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification. Food Res Int 2022; 158:111450. [DOI: 10.1016/j.foodres.2022.111450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/24/2022]
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5
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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6
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Tyagi A, Lim MJ, Kim NH, Barathikannan K, Vijayalakshmi S, Elahi F, Ham HJ, Oh DH. Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential. Antioxidants (Basel) 2022; 11:antiox11050839. [PMID: 35624702 PMCID: PMC9137474 DOI: 10.3390/antiox11050839] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/20/2022] [Accepted: 04/20/2022] [Indexed: 02/06/2023] Open
Abstract
In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.
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Affiliation(s)
- Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
| | - Min-Jin Lim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
| | - Nam-Hyeon Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
| | - Kaliyan Barathikannan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
- Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
| | - Selvakumar Vijayalakshmi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
| | - Hun-Ju Ham
- Department of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do 24341, Korea;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (A.T.); (M.-J.L.); (N.-H.K.); (K.B.); (S.V.); (F.E.)
- Correspondence: ; Fax: +82-33-2595565
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7
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Settapramote N, Utama-ang N, Petiwathayakorn T, Settakorn K, Svasti S, Srichairatanakool S, Koonyosying P. Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice. Molecules 2021; 26:4978. [PMID: 34443567 PMCID: PMC8399969 DOI: 10.3390/molecules26164978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/10/2021] [Accepted: 08/13/2021] [Indexed: 11/17/2022] Open
Abstract
Redox-active iron generates reactive oxygen species that can cause oxidative organ dysfunction. Thus, the anti-oxidative systems in the body and certain dietary antioxidants, such as anthocyanins, are needed to control oxidative stress. We aimed to investigate the effects of dielectric barrier discharge (DBD) plasma technology in the preparation of Riceberry™ rice flour (PRBF) on iron-induced oxidative stress in mice. PRBF using plasma technology was rich in anthocyanins, mainly cyanidine-3-glucoside and peonidine-3-glucoside. PRBF (5 mg AE/mg) lowered WBC numbers in iron dextran (FeDex)-loaded mice and served as evidence of the reversal of erythrocyte superoxide dismutase activity, plasma total antioxidant capacity, and plasma and liver thiobarbituric acid-reactive substances in the loading mice. Consequently, the PRBF treatment was observed to be more effective than NAC treatment. PRBF would be a powerful supplementary and therapeutic antioxidant product that is understood to be more potent than NAC in ameliorating the effects of iron-induced oxidative stress.
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Affiliation(s)
- Natwalinkhol Settapramote
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (N.U.-a.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Agro-Industry, Faculty of Agriculture and Technology, Surin Campus, Rajamangala University of Technology Isan, Surin 32000, Thailand
| | - Niramon Utama-ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (N.U.-a.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Touchwin Petiwathayakorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Kornvipa Settakorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Saovaros Svasti
- Thalassemia Research Center, Institute of Molecular Biosciences, Mahidol University, Nakorn Pathom 71300, Thailand;
| | - Somdet Srichairatanakool
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Pimpisid Koonyosying
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
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8
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Santos MCB, Barouh N, Durand E, Baréa B, Robert M, Micard V, Lullien-Pellerin V, Villeneuve P, Cameron LC, Ryan EP, Ferreira MSL, Bourlieu-Lacanal C. Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition. Metabolites 2021; 11:metabo11020110. [PMID: 33671946 PMCID: PMC7919034 DOI: 10.3390/metabo11020110] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/05/2021] [Accepted: 02/05/2021] [Indexed: 12/29/2022] Open
Abstract
Rice bran (RB) corresponds to the outer layers of whole grain rice and contains several phenolic compounds (PCs) that make it an interesting functional food ingredient. PC richness is enhanced in pigmented RB varieties and requires effective ways of extraction of these compounds. Therefore, we investigated conventional and deep eutectic solvents (DES) extraction methods to recover a wide array of PCs from red and black RB. The RB were extracted with ethanol/water (60:40, v/v) and two DES (choline chloride/1.2-propanediol/water, 1:1:1 and choline chloride/lactic acid, 1:10, mole ratios), based on Generally Recognized as Safe (GRAS) components. Besides the quantification of the most typical phenolic acids of cereals, nontargeted metabolomic approaches were applied to PCs profiling in the extracts. Globally, metabolomics revealed 89 PCs belonging to flavonoids (52%), phenolic acids (33%), other polyphenols (8%), lignans (6%) and stilbenes (1%) classes. All extracts, whatever the solvents, were highly concentrated in the main phenolic acids found in cereals (37–66 mg/100 g in black RB extracts vs. 6–20 mg/100 g in red RB extracts). However, the PC profile was highly dependent on the extraction solvent and specific PCs were extracted using the acidic DES. The PC-enriched DES extracts demonstrated interesting DPPH scavenging activity, which makes them candidates for novel antioxidant formulations.
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Affiliation(s)
- Millena Cristina Barros Santos
- LabBio, Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of State of Rio de Janeiro, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
| | - Nathalie Barouh
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Erwann Durand
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Bruno Baréa
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Mélina Robert
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Valérie Micard
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | | | - Pierre Villeneuve
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Luiz Claudio Cameron
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
| | - Elizabeth P. Ryan
- Department of Environmental and Radiological Health Sciences, Colorado State University, Fort Collins, CO 80523, USA;
| | - Mariana Simões Larraz Ferreira
- LabBio, Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of State of Rio de Janeiro, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- Correspondence: (M.S.L.F.); (C.B.-L.); Tel.: +55-21-25427269 (M.S.L.F.); +33-(0)-4-67-61-49-77 (C.B.-L.)
| | - Claire Bourlieu-Lacanal
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
- Correspondence: (M.S.L.F.); (C.B.-L.); Tel.: +55-21-25427269 (M.S.L.F.); +33-(0)-4-67-61-49-77 (C.B.-L.)
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9
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Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes. Food Res Int 2020; 141:109898. [PMID: 33641947 DOI: 10.1016/j.foodres.2020.109898] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 02/06/2023]
Abstract
Black rice is recognized for managing diabetes in Chinese folk medicine. Therefore, the present study investigates the effect of thermal treatments and the succeeding cooking on black rice physicochemical properties, phenolic composition, total antioxidant activity (TAA), enzymes and glycation inhibition in addition to starch digestibility. Thermal decomposition of anthocyanin and cyanidin-3-glucoside was evident across all processing methods and reflected in increasing levels of protocatechuic acid, while proanthocyanidins (TPAC) were susceptible to cooking. Roasting of grains sustained total phenolics (TPC), flavonoids (TFC), TPAC, and antilipase activity. Additionally, the combined effect of frying and cooking diminished TFC, TPAC, and α-glucosidase inhibition. The thermally treated grains showed pronounced activity against α-amylase, α-glucosidase, and glycation, whereas their cooked counterparts reduced the estimated glycemic index (eGI), and enhanced resistant starch (RS). Processed grains chrominance, TAA, and apparent amylose content (AAC) showed a significant correlation with phenolics. These findings are demonstrating that black rice processing is favorable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia.
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Nakano H, Yoshida M, Kaji R, Sakai M, Doi S, Kosemura S. Oryzamutaic acid K and oryzadiamine C, alkaloids from an Oryza sativa mutant with yellow endosperm. Tetrahedron Lett 2020. [DOI: 10.1016/j.tetlet.2020.152381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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A flavonoid monomer tricin in Gramineous plants: Metabolism, bio/chemosynthesis, biological properties, and toxicology. Food Chem 2020; 320:126617. [DOI: 10.1016/j.foodchem.2020.126617] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/11/2020] [Accepted: 03/14/2020] [Indexed: 12/27/2022]
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12
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Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Han L, Yu X, Li W. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem 2020; 335:127655. [PMID: 32731125 DOI: 10.1016/j.foodchem.2020.127655] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/19/2020] [Accepted: 07/19/2020] [Indexed: 12/31/2022]
Abstract
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lihong Han
- CollaborativeInnovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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13
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Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108926] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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15
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Tanimoto S, Kondo R, Mabuchi R, Watanabe E, Nobayashi K, Fujita Y. Antioxidant Activity and Taste-active Component Distribution in the Bran Layer of Rice Grain. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shota Tanimoto
- Faculty of Human Culture and Science, Prefectural University of Hiroshima
| | - Rumi Kondo
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
| | - Ryota Mabuchi
- Faculty of Human Culture and Science, Prefectural University of Hiroshima
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16
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Chen M, Bergman CJ, Grimm CC, McClung AM. A rice mutant with a giant embryo has increased levels of lipophilic antioxidants, E vitamers, and γ‐oryzanol fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ming‐Hsuan Chen
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart AR USA
| | - Christine J. Bergman
- Food & Beverage and Event Management Department University of Nevada Las Vegas NV USA
| | - Casey C. Grimm
- Southern Regional Research Center USDA, ARS New Orleans LA USA
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart AR USA
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17
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Singh RK, Soares B, Goufo P, Castro I, Cosme F, Pinto-Sintra AL, Inês A, Oliveira AA, Falco V. Chitosan Upregulates the Genes of the ROS Pathway and Enhances the Antioxidant Potential of Grape ( Vitis vinifera L. 'Touriga Franca' and 'Tinto Cão') Tissues. Antioxidants (Basel) 2019; 8:E525. [PMID: 31684175 PMCID: PMC6912504 DOI: 10.3390/antiox8110525] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 10/28/2019] [Accepted: 11/01/2019] [Indexed: 12/14/2022] Open
Abstract
Chitosan is an environmentally-friendly active molecule that has been explored for numerous agricultural uses. Its use in crop protection is well-known, however, other properties, such as bioactivity, deserve attention. Moreover, the modes of actions of chitosan remain to be elucidated. The present study assessed the levels of total phenolic compounds, the antioxidant potential, and the expression of reactive oxygen species (ROS) scavenging genes in the berries (skins and seeds), leaves, cluster stems, and shoots upon chitosan application on two red grapevine varieties (Touriga Franca and Tinto Cão). The application of chitosan on the whole vine before and after veraison led to the increased levels of polyphenols, anthocyanins, and tannins in Tinto Cão berries, and polyphenols and tannins in Touriga Franca berries, respectively. CUPric Reducing Antioxidant Capacity (CUPRAC) and Ferric Reducing Antioxidant Power (FRAP) assays indicated an increase in the antioxidant potential of berries. With the exception of ascorbate peroxidase (APX), all the ROS pathway genes tested, i.e., iron-superoxide dismutase (Fe-SOD), copper-zinc-superoxide dismutase (Cu/Zn-SOD), catalase (CAT), glutathione reductase (GR), glutaredoxin (Grx), respiratory burst oxidase (Rboh), amine oxidase (AO), peroxidase (POD) and polyphenol oxidase (PPO), were found up-regulated in chitosan-treated berries. Results from the analyses of leaves, stems, and shoots revealed that chitosan not only induced the synthesis of phenolic compounds but also acted as a facilitator for the transfer of polyphenols from the leaves to the berries.
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Affiliation(s)
- Rupesh K Singh
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Bruno Soares
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- CoLAB Vines&Wines, Associação para o Desenvolvimento da Viticultura Duriense (ADVID), Régia Douro Park, 5000-033, Vila Real, Portugal.
| | - Piebiep Goufo
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Isaura Castro
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Fernanda Cosme
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Ana L Pinto-Sintra
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - António Inês
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Ana A Oliveira
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
| | - Virgílio Falco
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
- Departamento de Agronomia, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801, Vila Real, Portugal.
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Rajaram S, Jones J, Lee GJ. Plant-Based Dietary Patterns, Plant Foods, and Age-Related Cognitive Decline. Adv Nutr 2019; 10:S422-S436. [PMID: 31728502 PMCID: PMC6855948 DOI: 10.1093/advances/nmz081] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 01/11/2019] [Accepted: 07/03/2019] [Indexed: 12/16/2022] Open
Abstract
The aging population is expanding, as is the prevalence of age-related cognitive decline (ARCD). Of the several risk factors that predict the onset and progression of ARCD, 2 important modifiable risk factors are diet and physical activity. Dietary patterns that emphasize plant foods can exert neuroprotective effects. In this comprehensive review, we examine studies in humans of plant-based dietary patterns and polyphenol-rich plant foods and their role in either preventing ARCD and/or improving cognitive function. As yet, there is no direct evidence to support the benefits of a vegetarian diet in preventing cognitive decline. However, there is emerging evidence for brain-health-promoting effects of several plant foods rich in polyphenols, anti-inflammatory dietary patterns, and plant-based dietary patterns such as the Mediterranean diet that include a variety of fruits, vegetables, legumes, nuts, and whole grains. The bioactive compounds present in these dietary patterns include antioxidant vitamins, polyphenols, other phytochemicals, and unsaturated fatty acids. In animal models these nutrients and non-nutrients have been shown to enhance neurogenesis, synaptic plasticity, and neuronal survival by reducing oxidative stress and neuroinflammation. In this review, we summarize the mounting evidence in favor of plant-centered dietary patterns, inclusive of polyphenol-rich foods for cognitive well-being. Randomized clinical trials support the role of plant foods (citrus fruits, grapes, berries, cocoa, nuts, green tea, and coffee) in improving specific domains of cognition, most notably frontal executive function. We also identify knowledge gaps and recommend future studies to identify whether plant-exclusive diets have an added cognitive advantage compared with plant-centered diets with fish and/or small amounts of animal foods.
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Affiliation(s)
- Sujatha Rajaram
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, USA,Address correspondence to SR (e-mail: )
| | - Julie Jones
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, USA
| | - Grace J Lee
- Department of Psychology, School of Behavioral Health, Loma Linda University, Loma Linda, CA, USA
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Nakano H, Takai T, Kondo M. Identification of Quantitative Trait Loci for the Concentrations of Phenylpropanoid Glycosides in Brown Rice. ACS OMEGA 2019; 4:17317-17325. [PMID: 31656905 PMCID: PMC6811851 DOI: 10.1021/acsomega.9b02030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 09/26/2019] [Indexed: 06/10/2023]
Abstract
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.
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Affiliation(s)
- Hiroshi Nakano
- Institute
of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan
- Kyushu
Okinawa Agricultural Research Center, NARO, 496 Izumi, Chikugo, Fukuoka 833-0041, Japan
| | - Toshiyuki Takai
- Institute
of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan
- Japan
International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan
| | - Motohiko Kondo
- Institute
of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan
- Graduate
School of Bioagricultural Sciences, Nagoya
University, Furo-cho, Chikusa-ku, Nagoya, Aichi 464-8601, Japan
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20
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Rajendran V, Sivakumar HP, Marichamy I, Sundararajan S, Ramalingam S. Phytonutrients analysis in ten popular traditional Indian rice landraces (Oryza sativa L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9877-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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21
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Therapeutic potential of rice-derived polyphenols on obesity-related oxidative stress and inflammation. J Appl Biomed 2018. [DOI: 10.1016/j.jab.2018.03.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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22
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Nakano H, Takai T, Kondo M. Quantitative trait loci regulate the concentrations of steryl ferulates in brown rice. Cereal Chem 2018. [DOI: 10.1002/cche.10099] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hiroshi Nakano
- NARO Institute of Crop Science; Tsukuba Japan
- NARO Kyushu Okinawa Agricultural Research Center; Chikugo Japan
| | - Toshiyuki Takai
- NARO Institute of Crop Science; Tsukuba Japan
- Japan International Research Center for Agricultural Sciences; Ibaraki Japan
| | - Motohiko Kondo
- NARO Institute of Crop Science; Tsukuba Japan
- Graduate School of Bioagricultural Sciences; Nagoya University; Nagoya Japan
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23
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Yılmaz F, Yılmaz Tuncel N, Tuncel NB. Stabilization of immature rice grain using infrared radiation. Food Chem 2018; 253:269-276. [DOI: 10.1016/j.foodchem.2018.01.172] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 01/23/2018] [Accepted: 01/28/2018] [Indexed: 11/24/2022]
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24
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Rao S, Callcott ET, Santhakumar AB, Chinkwo KA, Vanniasinkam T, Luo J, Blanchard CL. Profiling polyphenol composition and antioxidant activity in Australian-grown rice using UHPLC Online-ABTS system. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Perez-Ternero C, Alvarez de Sotomayor M, Herrera MD. Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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26
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Melini V, Acquistucci R. Health-Promoting Compounds in Pigmented Thai and Wild Rice. Foods 2017; 6:E9. [PMID: 28231088 PMCID: PMC5296678 DOI: 10.3390/foods6010009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 12/20/2016] [Accepted: 01/12/2017] [Indexed: 02/06/2023] Open
Abstract
Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this study was to provide a portrait of two organic pigmented Thai rice varieties from Thailand and one wild rice variety from Canada, imported into Italy and at Italian consumers' disposal. To this end, the proximate composition and the content of health-promoting compounds, such as carotenoids, anthocyanins and phenolic compounds, were determined in Thai and wild rice. Moreover, the effect of cooking on phytochemicals was assessed, in order to provide reliable data on the dietary intake of bioactive compounds by samples under investigation. Results show that studied samples have a content of phytochemicals higher than white rice and comparable to other cereals. The cooking process determined a decrease of bioactive compounds in all varieties under investigation. However, some samples were found more resistant to cooking stress, and some phytochemicals were little affected by this process. Therefore, pigmented Thai and wild rice may represent a valuable source of healthy compounds and an alternative to other wholesome foods required by consumers.
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Affiliation(s)
- Valentina Melini
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia Agraria-Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Rita Acquistucci
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia Agraria-Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, I-00178 Rome, Italy.
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