1
|
Gogoi S, Singh S, Swamy BPM, Das P, Sarma D, Sarma RN, Acharjee S, Deka SD. Grain iron and zinc content is independent of anthocyanin accumulation in pigmented rice genotypes of Northeast region of India. Sci Rep 2024; 14:4128. [PMID: 38374189 PMCID: PMC10876706 DOI: 10.1038/s41598-024-53534-x] [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: 10/04/2023] [Accepted: 02/01/2024] [Indexed: 02/21/2024] Open
Abstract
The traditional rice genotypes of Assam are considered to have biological value due to the presence of several bioactive compounds like flavonoids, polyphenols, and anthocyanins, which have antioxidant, anti-cancer, anti-diabetic, and anti-aging properties. The pigmented genotypes are considered to have high iron (Fe) content. However, the effect of Fe and Zinc (Zn) accumulation on anthocyanin content is yet to be studied in pigmented rice of Assam. We studied the Fe, Zn, and anthocyanin content in grains of 204 traditional rice of Assam, which are traditionally preferred for their nutraceutical properties. We performed phenotypic and biochemical compositional analyses of 204 genotypes to identify those having high Fe, Zn, and anthocyanin. We also carried out the differential expression of a few selected Fe and Zn transporter genes along with the expression of anthocyanin biosynthesis genes. Interestingly, all pigmented rice genotypes contained a higher amount of phenolic compound than the non-pigmented form of rice. We found the highest (32.73 g) seed yield per plant for genotype Jengoni followed by Kajoli chokuwa and Khau Pakhi 1. We also listed 30 genotypes having high levels of Fe and Zn content. The genotype Jengoni accumulated the highest (186.9 μg g-1) Fe, while the highest Zn (119.9 μg g-1) content was measured in genotype Bora (Nagaon), The levels of Ferritin 2 gene expression were found to be significantly higher in Bora (Nagaon) (> 2-fold). For Zn accumulation, the genotype DRR Dhan-45, which was released as a high Zn content variety, showed significant up-regulation of the ZIP4 gene at booting (> 7-fold), post-anthesis (7.8-fold) and grain filling (> 5-fold) stages followed by Bora (Nagaon) (> 3-fold) at post-anthesis. Anthocyanidin synthase gene, Flavanone 3-dioxygenase 1-like (FDO1), and Chalcone-flavanone isomerase-like genes were up-regulated in highly pigmented genotype Bora (Nagaon) followed by Jengoni. Based on our data there was no significant correlation between iron and zinc content on the accumulation of anthocyanin. This challenges the present perception of the higher nutritive value in terms of the micronutrient content of the colored rice of Assam. This is the first report on the detailed characterization of traditional rice genotypes inclusive of phenotypic, biochemical, nutritional, and molecular attributes, which would be useful for designing the breeding program to improve Fe, Zn, or anthocyanin content in rice.
Collapse
Affiliation(s)
- Smrita Gogoi
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India
| | - Sanjay Singh
- Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, 785013, India
| | - B P Mallikarjuna Swamy
- Plant Breeding Division, International Rice Research Institute (IRRI), Metro Manila, Philippines
| | - Priyanka Das
- Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat, 785013, India
| | - Debojit Sarma
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India
| | - Ramendra Nath Sarma
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India
| | - Sumita Acharjee
- Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, 785013, India.
| | - Sharmila Dutta Deka
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India.
| |
Collapse
|
2
|
Tao X, Su Q, Wu H, Zhan L, Huang W, Zheng J, Zhong Q, Chen P. Structure and physicochemical properties of a new variety of purple rice ( Oryza sativa L. indica) starch. Food Sci Biotechnol 2023; 32:793-802. [PMID: 37041806 PMCID: PMC10082871 DOI: 10.1007/s10068-022-01205-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 10/21/2022] [Accepted: 11/08/2022] [Indexed: 11/24/2022] Open
Abstract
The investigation of the structure and physicochemical properties of starch extracted from a new variety of purple rice was the aim of this study. Starch extracted from a new variety of purple rice named Tianzi No. 1 (PRS) is different in structure and physicochemical properties compared with waxy rice starch (WRS), japonica rice starch (JRS), and indica rice starch (IRS). PRS granules were diversified in shape, and the birefringence of starch particles were clearly observed. Fourier-transform infrared (FT-IR) spectroscopy exhibited the degree of double helix and low short-range order structure of PRS differed from IRS, JRS and WRS. X-ray diffraction analysis shows that PRS presented a typical A-type XRD pattern and possessed lower crystallinity. Based on rheological experiment results, PRS had the highest apparent viscosity, storage modulus (G') and loss modulus (G″). According to textural experiments, PRS gels had higher textural paraments before and after retrogradation. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01205-w.
Collapse
Affiliation(s)
- Xiaoqi Tao
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Qiqi Su
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Hai Wu
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Wei Huang
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Jingshao Zheng
- Xinxing County Weifeng Agricultural Science and Technology Co. Ltd, Yunfu, 527300 China
| | - Qingling Zhong
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China
- Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou, 510642 China
| |
Collapse
|
3
|
Seneviratne KP, Anjali NVP, Senanayake CM, Jayathilaka N, Seneviratne KN. Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00094-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p < 0.05). Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or BHT-added cake. BHT-added cake and RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.
Graphical Abstract
Collapse
|
4
|
Pinsirodom P, Parinyapatthanaboot T, Taprap R, Kaewthong P. The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.2.04] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The in vitro scavenging ability of roselle anthocyanin extract (RAE) against reactive nitrogen species (RNS) was compared to anthocyanin extracted from black carrots and red grapes. These anthocyanin samples exhibited concentration and pH dependence on nitrite scavenging activity, with the activity decreasing as pH was increased over the range of 3.0 to 9.0. Concentration dependent activity was also observed for the nitric oxide scavenging and inhibition of peroxynitrite induced oxidation of Evans blue dyes. The potency of RNS scavenging activity for the anthocyanins tested was in the order of grapes > roselle > black carrots. The RAE was then evaluated for its capacity in nitrite reduction in Vienna pork sausage and traditional Thai fermented pork, called Nham. The residual nitrite in Vienna pork sausage treated with 0.3 % RAE at 125 or 250 mg/kg reduced nitrite to 65 and 168 mg/kg respectively, after being stored at 4±1 ๐C for 24 days. The residual nitrite in all Nham samples rapidly decreased around 90 % of the initial nitrite level after 3 days of fermentation at 30±1 ๐C. Overall results show that RAE was a good source of strong reactive nitrogen species scavengers and can potentially be used as a natural nitrite reduction agent in meat products.
Collapse
Affiliation(s)
- Praphan Pinsirodom
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Ruchira Taprap
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Pensiri Kaewthong
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| |
Collapse
|
5
|
Ruta LL, Farcasanu IC. Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages. Antioxidants (Basel) 2019; 8:E182. [PMID: 31216780 PMCID: PMC6617349 DOI: 10.3390/antiox8060182] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 01/06/2023] Open
Abstract
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.
Collapse
Affiliation(s)
- Lavinia Liliana Ruta
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ileana Cornelia Farcasanu
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| |
Collapse
|
6
|
Tsuzuki W, Komba S, Kotake-Nara E. Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2778-2786. [PMID: 31168160 PMCID: PMC6525689 DOI: 10.1007/s13197-019-03767-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 04/02/2019] [Indexed: 11/28/2022]
Abstract
The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography-ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3 mg γ-oryzanol equivalent/100 g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.
Collapse
Affiliation(s)
- Wakako Tsuzuki
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
| | - Shiro Komba
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
| | - Eiichi Kotake-Nara
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
| |
Collapse
|
7
|
Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.041] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
8
|
Peanparkdee M, Patrawart J, Iwamoto S. Effect of extraction conditions on phenolic content, anthocyanin content and antioxidant activity of bran extracts from Thai rice cultivars. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
9
|
Pisoschi AM, Pop A, Georgescu C, Turcuş V, Olah NK, Mathe E. An overview of natural antimicrobials role in food. Eur J Med Chem 2017; 143:922-935. [PMID: 29227932 DOI: 10.1016/j.ejmech.2017.11.095] [Citation(s) in RCA: 201] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 11/28/2017] [Indexed: 02/07/2023]
Abstract
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
Collapse
Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania
| | - Cecilia Georgescu
- "Lucian Blaga" University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, Dr. I. Ratiu str.7-9, 550012, Sibiu, Romania
| | - Violeta Turcuş
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Neli Kinga Olah
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Endre Mathe
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania; University of Debrecen, Faculty of Agriculture and Food Sciences and Environmental Management, Institute of Food Technology, Böszörményi út 138, H-4032, Debrecen, Hungary
| |
Collapse
|
10
|
Shen Y, Song X, Chen Y, Li L, Sun J, Huang C, Ou S, Zhang H. Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.10.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
|
11
|
Chaiyasut C, Pengkumsri N, Sirilun S, Peerajan S, Khongtan S, Sivamaruthi BS. Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran. AMB Express 2017; 7:114. [PMID: 28587444 PMCID: PMC5459781 DOI: 10.1186/s13568-017-0411-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Accepted: 05/26/2017] [Indexed: 11/19/2022] Open
Abstract
Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran.
Collapse
|
12
|
Bett-Garber KL, Bryant RJ, Grimm CC, Chen MH, Lea JM, McClung AM. Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0244-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Karen L. Bett-Garber
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Rolfe J. Bryant
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
| | - Casey C. Grimm
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
| | - Jeanne M. Lea
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
| |
Collapse
|
13
|
Boue SM, Daigle KW, Chen MH, Cao H, Heiman ML. Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5345-5353. [PMID: 27285791 DOI: 10.1021/acs.jafc.6b01909] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Pigmented rice contains anthocyanins and proanthocyanidins that are concentrated in the bran layer. In this study, we determined the phenolic, flavonoid, anthocyanin, and proanthocyanidin content of five rice bran (1 brown, 2 red, and 2 purple) extracts. Each bran extract was evaluated for inhibitory effects on α-amylase and α-glucosidase activity, two key glucosidases required for starch digestion in humans. All purple and red bran extracts inhibited α-glucosidase activity, however only the red rice bran extracts inhibited α-amylase activity. Additionally, each bran extract was examined for their ability to stimulate glucose uptake in 3T3-L1 adipocytes, a key function in glucose homeostasis. Basal glucose uptake was increased between 2.3- and 2.7-fold by exposure to the red bran extracts, and between 1.9- and 3.1-fold by exposure to the purple bran extracts. In red rice bran, the highest enzyme inhibition and glucose uptake was observed with a proanthocyanidin-enriched fraction. Both IITA red bran and IAC purple bran increased expression of GLUT1 and GLUT4 mRNA, and genes encoding insulin-signaling pathway proteins.
Collapse
Affiliation(s)
- Stephen M Boue
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , New Orleans, Louisiana 70124, United States
| | - Kim W Daigle
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , New Orleans, Louisiana 70124, United States
| | - Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, Agricultural Research Service, U.S. Department of Agriculture , 2890 Highway 130 East, Stuttgart, Arkansas 72160, United States
| | - Heping Cao
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , New Orleans, Louisiana 70124, United States
| | - Mark L Heiman
- Microbiome Therapeutics , 11001 120th Avenue, Broomfield, Colorado 80021, United States
| |
Collapse
|
14
|
Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| |
Collapse
|
15
|
Karimi E, Mehrabanjoubani P, Keshavarzian M, Oskoueian E, Jaafar HZE, Abdolzadeh A. Identification and quantification of phenolic and flavonoid components in straw and seed husk of some rice varieties (Oryza sativa L.) and their antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2324-30. [PMID: 24415452 DOI: 10.1002/jsfa.6567] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Revised: 01/05/2014] [Accepted: 01/10/2014] [Indexed: 05/16/2023]
Abstract
BACKGROUND Plant foods are rich sources of bioactive compounds that can act as antioxidants to prevent heart disease, reduce inflammation, reduce the incidence of cancers and diabetes. This study aimed to determine the phenolics and flavonoids profiling in three varieties of rice straw and five varieties of the seed husk of Iranian rice using high-performance liquid chromatography (HPLC). Furthermore, the antioxidant activities of the extracts were evaluated by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and nitric oxide assays. RESULTS HPLC analyses showed that the gallic acid, pyrogallol, apigenin and rutin were the main phenolic and flavonoid compounds in all varieties of rice. In addition, the methanolic extracts of Hashemi and Ali Kazemi varieties showed the highest amounts of phenolic and flavonoid contents, respectively. Rice straw and husk of Iranian varieties showed considerable antioxidant activity and Hashemi indicated significantly (P < 0.01) higher DPPH and nitric oxide free radical scavenging activities when compared to the other varieties. CONCLUSION The present study revealed that rice straw and seed husk of Iranian varieties shows high antioxidant activities and they contain various types of phenolic and flavonoid compounds that could be use in food and medical industries.
Collapse
Affiliation(s)
- Ehsan Karimi
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400, UPM Serdang, Selangor, Malaysia
| | | | | | | | | | | |
Collapse
|
16
|
Wongjaikam S, Summart R, Chewonarin T. Apoptosis Induction in Colon Cancer Cell Lines and Alteration of Aberrant Crypt Foci in Rat Colon by Purple Rice (Oryza sativaL. var. glutinosa) Extracts. Nutr Cancer 2014; 66:690-9. [DOI: 10.1080/01635581.2014.899371] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
17
|
Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB. Phenolic compounds and bioactivities of pigmented rice. Crit Rev Food Sci Nutr 2013; 53:296-306. [PMID: 23216001 DOI: 10.1080/10408398.2010.529624] [Citation(s) in RCA: 145] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities. Special attention is paid to the bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
Collapse
Affiliation(s)
- Gui-Fang Deng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | | | | | | | | | | |
Collapse
|
18
|
Assessment of antioxidant, anti-inflammatory, anti-cholinesterase and cytotoxic activities of pomegranate (Punica granatum) leaves. Food Chem Toxicol 2013; 55:470-5. [PMID: 23380204 DOI: 10.1016/j.fct.2013.01.036] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 01/23/2013] [Accepted: 01/24/2013] [Indexed: 02/08/2023]
Abstract
This study evaluated antioxidant, anti-inflammatory, anti-cholinesterase and cytotoxic activities of extracts with different polarities (hexane, dichloromethane, ethyl acetate, ethanol and methanol) obtained from Punica granatum leaves. Total phenolics (8.8-127.3mg gallic acid equivalent/g dry weight), flavonoids (1.2-76.9mg quercetin equivalent/g dry weight), tannins (63.7-260.8mg catechin equivalent/kg dry weight) and anthocyanins (0.41-3.73mg cyanidin-3-glucoside equivalent/g dry weight) of different extracts were evaluated. The methanolic extract presented a good IC50 by DPPH and ABTS assays (5.62 and 1.31mg/l respectively). The strongest 5-lipoxygenase (5-LOX), acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibition activities were obtained for the ethanol extract (IC50 values of 6.20, 14.83 and 2.65mg/l, respectively) and the best cytotoxic activity against MCF-7 cells was obtained for the methanol extract (IC50=31mg/l). These important biological activities showed that P. granatum leaves could be a potential source of the active molecules intended for applications in pharmaceutical industry, but only after additional in vivo experiments.
Collapse
|
19
|
Choi SP, Kim SP, Nam SH, Friedman M. Antitumor effects of dietary black and brown rice brans in tumor-bearing mice: Relationship to composition. Mol Nutr Food Res 2012; 57:390-400. [DOI: 10.1002/mnfr.201200515] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2012] [Revised: 10/30/2012] [Accepted: 11/05/2012] [Indexed: 11/08/2022]
Affiliation(s)
- Sun Phil Choi
- Department of Biological Science; Ajou University; Suwon; Republic of Korea
| | - Sung Phil Kim
- Department of Molecular Science and Technology; Ajou University; Suwon; Republic of Korea
| | - Seok Hyun Nam
- Department of Biological Science; Ajou University; Suwon; Republic of Korea
| | - Mendel Friedman
- Western Regional Research Center; Agricultural Research Service; U.S. Department of Agriculture; Albany; CA; USA
| |
Collapse
|
20
|
Kim SP, Kang MY, Nam SH, Friedman M. Dietary rice bran component γ-oryzanol inhibits tumor growth in tumor-bearing mice. Mol Nutr Food Res 2012; 56:935-44. [PMID: 22707268 DOI: 10.1002/mnfr.201200057] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
SCOPE We investigated the effects of rice bran and components on tumor growth in mice. METHODS AND RESULTS Mice fed standard diets supplemented with rice bran, γ-oryzanol, Ricetrienol®, ferulic acid, or phytic acid for 2 weeks were inoculated with CT-26 colon cancer cells and fed the same diet for two additional weeks. Tumor mass was significantly lower in the γ-oryzanol and less so in the phytic acid group. Tumor inhibition was associated with the following biomarkers: increases in cytolytic activity of splenic natural killer (NK) cells; partial restoration of nitric oxide production and phagocytosis in peritoneal macrophages increases in released the pro-inflammatory cytokines tumor necrosis factor-α, IL-1β, and IL-6 from macrophages; and reductions in the number of blood vessels inside the tumor. Pro-angiogenic biomarkers vascular endothelial growth factor (VEGF), cyclooxygenase-2 (COX-2), and 5-lipoxygenase-5 (5-LOX) were also significantly reduced in mRNA and protein expression by tumor genes. ELISA of tumor cells confirmed reduced expression of COX-2 and 5-LOX up to 30%. Reduced COX-2 and 5-LOX expression downregulated VEGF and inhibited neoangiogenesis inside the tumors. CONCLUSION Induction of NK activity, activation of macrophages, and inhibition of angiogenesis seem to contribute to the inhibitory mechanism of tumor regression by γ-oryzanol.
Collapse
Affiliation(s)
- Sung Phil Kim
- Department of Molecular Science and Technology, Ajou University, Suwon, Republic of Korea
| | | | | | | |
Collapse
|
21
|
Chen MH, Choi SH, Kozukue N, Kim HJ, Friedman M. Growth-inhibitory effects of pigmented rice bran extracts and three red bran fractions against human cancer cells: relationships with composition and antioxidative activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9151-9161. [PMID: 22900641 DOI: 10.1021/jf3025453] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
We determined the phenolic, anthocyanin, and proanthocyanidin content of three brown, purple, and red rice brans isolated from different rice varieties using HPLC-PDA with the aid of 27 standards of known structure and matching unknown peaks to a spectral library of known compounds. Antioxidative capacities were determined by DPPH and ORAC and cell-inhibiting effects using an MTT assay. Based on the calculated IC(50) values, the light-brown bran had no effect, the purple bran exhibited a minor effect on leukemia and cervical cancer cells, and the red bran exhibited strong inhibitory effects on leukemia, cervical, and stomach cancer cells. High concentrations of protocatechuic acid and anthocyanins in purple bran and proanthocyanidins in red bran were identified. The red bran was further fractionated on a Sephadex column. Fraction 3 rich in proanthocyanidin oligomers and polymers had the greatest activity. Red bran has the potential to serve as a functional food supplement for human consumption.
Collapse
Affiliation(s)
- Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, Agricultural Research Service, U.S. Department of Agriculture, 2890 Highway 130 East, Stuttgart, Arkansas 72160, USA.
| | | | | | | | | |
Collapse
|
22
|
Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012; 3:287. [PMID: 23060862 PMCID: PMC3441195 DOI: 10.3389/fmicb.2012.00287] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 07/21/2012] [Indexed: 11/15/2022] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
Collapse
Affiliation(s)
| | | | | | - Matteo A. Del Nobile
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of FoggiaFoggia, Italy
| |
Collapse
|
23
|
Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012. [PMID: 23060862 DOI: 10.3389/fmicb.2012.00287/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
Collapse
Affiliation(s)
- Annalisa Lucera
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy
| | | | | | | |
Collapse
|
24
|
Raatz SK, Golovko MY, Brose SA, Rosenberger TA, Burr GS, Wolters WR, Picklo MJ. Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11278-11286. [PMID: 21919483 PMCID: PMC3222145 DOI: 10.1021/jf202576k] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.
Collapse
Affiliation(s)
- Susan K. Raatz
- USDA ARS Grand Forks Human Nutrition Research Center, Grand Forks, ND
- Department of Food Science and Nutrition, University of Minnesota, Minneapolis, MN
| | - Mikhail Y. Golovko
- Department of Pharmacology, Physiology & Therapeutics, University of North Dakota School of Medicine and Health Sciences, Grand Forks, ND
| | - Stephen A. Brose
- Department of Pharmacology, Physiology & Therapeutics, University of North Dakota School of Medicine and Health Sciences, Grand Forks, ND
| | - Thad A. Rosenberger
- Department of Pharmacology, Physiology & Therapeutics, University of North Dakota School of Medicine and Health Sciences, Grand Forks, ND
| | - Gary S. Burr
- USDA ARS National Cold Water Marine Aquaculture Center, Franklin, ME
| | | | - Matthew J. Picklo
- USDA ARS Grand Forks Human Nutrition Research Center, Grand Forks, ND
- Department of Pharmacology, Physiology & Therapeutics, University of North Dakota School of Medicine and Health Sciences, Grand Forks, ND
- Department of Chemistry, University of North Dakota, Grand Forks, ND
| |
Collapse
|
25
|
Min B, McClung AM, Chen MH. Phytochemicals and antioxidant capacities in rice brans of different color. J Food Sci 2010; 76:C117-26. [PMID: 21535639 DOI: 10.1111/j.1750-3841.2010.01929.x] [Citation(s) in RCA: 147] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals and their antioxidant capacities from brans of white, light brown, brown, purple, and red colors, and broccoli and blueberry for comparison. The concentrations of lipophilic antioxidants of vitamin E (tocopherol and tocotrienols) and γ-oryzanols were 319.67 to 443.73 and 3861.93 to 5911.12 μg/g bran dry weight (DW), respectively, and were not associated with bran color. The total phenolic, total flavonoid, and antioxidant capacities of ORAC (oxygen radical absorbance capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, and iron-chelating in the free fraction were correlated with the intensity of bran color, while variations of these in the bound fraction were less than those in the free fraction among brans. Compounds in the bound fraction had higher antioxidant capacity of ORAC than DPPH, relative to those in the free fraction. The bound fraction of light-color brans contributed as much to its total ORAC as the free fraction. Total proanthocyanidin concentration was the highest in red rice bran, while total anthocyanin was highest in purple brans. The predominant anthocyanin was cyanidin-3-glucoside. Red and purple brans had several fold higher total phenolics and flavonoids as well as ORAC and DPPH, from both free and bound fractions, than freeze-dried blueberry and broccoli. These results indicate that rice brans are natural sources of hydrophilic and lipophilic phytochemicals for use in quality control of various food systems as well as for nutraceutical and functional food application.
Collapse
Affiliation(s)
- Byungrok Min
- Food Science and Technology Program, Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, USA
| | | | | |
Collapse
|
26
|
Choi SP, Kim SP, Kang MY, Nam SH, Friedman M. Protective effects of black rice bran against chemically-induced inflammation of mouse skin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10007-10015. [PMID: 20731354 DOI: 10.1021/jf102224b] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
We investigated the inhibitory effects of black rice (cv. LK1-3-6-12-1-1) bran against 12-O-tetradecanolylphorbol-13-acetate (TPA)-induced skin edema and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) in inflammatory mouse models. We also determined the effects of the bran extract on the following biomarkers: pro-inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), eicosanoids leukotriene B4 (LTB4), and prostaglandin E2 (PGE2). Topical application of TPA to ears of CD-1 mice induced inflammation accompanied with substantial increase in TNF-α, IL-1β, IL-6, LTB4, and PGE2 levels and an elevation in intercellular adhesion molecule-1 (ICAM-1) gene expressions in ear skin tissues. Intraperitoneal injection of black rice bran extract prior to TPA application in mice significantly suppressed TPA-induced inflammation (edema) and induced a marked decrease in the production of TNF-α, IL-1β, IL-6, and LTB4. Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a nonpigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and antiallergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.
Collapse
Affiliation(s)
- Sun Phil Choi
- Department of Biological Science, Ajou University, Suwon 443-749, Korea
| | | | | | | | | |
Collapse
|