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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [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: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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Poutanen KS, Kårlund AO, Gómez-Gallego C, Johansson DP, Scheers NM, Marklinder IM, Eriksen AK, Silventoinen PC, Nordlund E, Sozer N, Hanhineva KJ, Kolehmainen M, Landberg R. Grains - a major source of sustainable protein for health. Nutr Rev 2021; 80:1648-1663. [PMID: 34741520 PMCID: PMC9086769 DOI: 10.1093/nutrit/nuab084] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.
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Affiliation(s)
| | - Anna O Kårlund
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Carlos Gómez-Gallego
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Daniel P Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Nathalie M Scheers
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ingela M Marklinder
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | - Anne K Eriksen
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | | | | | - Nesli Sozer
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Kati J Hanhineva
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.,Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.,Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Finland
| | - Marjukka Kolehmainen
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Rikard Landberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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Ram H, Gandass N, Sharma A, Singh A, Sonah H, Deshmukh R, Pandey AK, Sharma TR. Spatio-temporal distribution of micronutrients in rice grains and its regulation. Crit Rev Biotechnol 2020; 40:490-507. [DOI: 10.1080/07388551.2020.1742647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hasthi Ram
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Nishu Gandass
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ankita Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anmol Singh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Humira Sonah
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Rupesh Deshmukh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ajay Kumar Pandey
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Tilak Raj Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
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Fan L, Huang R, Wu C, Cao Y, Du T, Pu G, Wang H, Zhou W, Li P, Kim SW. Defatted Rice Bran Supplementation in Diets of Finishing Pigs: Effects on Physiological, Intestinal Barrier, and Oxidative Stress Parameters. Animals (Basel) 2020; 10:ani10030449. [PMID: 32182669 PMCID: PMC7143537 DOI: 10.3390/ani10030449] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/03/2020] [Accepted: 03/04/2020] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Most studies on dietary fiber mainly focus on the digestibility of feed nutrients and microbial flora, etc. However, insufficient attention has been paid to the regulation of immune and oxidative stress of the intestinal tract by dietary fiber. This study investigated the effects of varying levels of defatted rice bran replacing corn on physiological, intestinal barrier, and oxidative stress parameters in finishing pigs. Based on the current findings, a high diet of rice bran will not only reduce the level of inflammatory factors in the peripheral blood of finishing pigs, but also enhance the healthy level of the colon through mucin2 and keap1-Nrf2 pathways. Our results can be used as reference for dietary rice bran to improve intestinal health in finishing pigs. Abstract Rice bran is a waste product with low cost and high fiber content, giving it an added advantage over corn and soybean meal, which have to be purchased and always at a relatively higher cost. Under the background of increased attention to sustainable agriculture, it is significant to find alternative uses for this byproduct. A total of 35 finishing pigs were allotted to five dietary treatments: a control group with basal diet and four experimental diets where corn was equivalently substituted by 7%, 14%, 21%, and 28% defatted rice bran (DFRB), respectively. With increasing levels of DFRB, the neutrophil to lymphocyte ratio (NLR) linearly decreased (p < 0.05). In the jejunum, the mRNA level of nuclear factor erythroid-2 related factor-2 (Nrf2) exhibited a quadratic response (p < 0.01) with incremental levels of DFRB. In the colon, the mRNA levels of mucin 2 (MUC2), Nrf2, and NAD(P)H: quinone oxidoreductase 1 (NQO1) were upregulated (linear, p < 0.05) and heme oxygenase-1 (HO-1) was upregulated (linear, p < 0.01). Overall, using DFRB to replace corn decreased the inflammatory biomarkers of serum and showed potential function in modulating the intestinal barrier by upregulating the mRNA expression levels of MUC2 and downregulating that of Nrf2, NQO1, and HO-1 in the colon.
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Affiliation(s)
- Lijuan Fan
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Ruihua Huang
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
- Industrial Technology System Integration Innovation Center of Jiangsu Modern Agriculture (PIG), Nanjing 210095, China
| | - Chengwu Wu
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Yang Cao
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Taoran Du
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Guang Pu
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Huan Wang
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
| | - Wuduo Zhou
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Industrial Technology System Integration Innovation Center of Jiangsu Modern Agriculture (PIG), Nanjing 210095, China
| | - Pinghua Li
- Institute of Swine Science, Nanjing Agricultural University, Nanjing 210095, China; (L.F.); (R.H.); (C.W.); (Y.C.); (T.D.); (G.P.); (H.W.); (W.Z.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223003, China
- Industrial Technology System Integration Innovation Center of Jiangsu Modern Agriculture (PIG), Nanjing 210095, China
- Nanjing Agricultural University’s New Rural Research and Development Corporation of Huaian City, Huaian 223003, China
- Correspondence:
| | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA;
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