It has been reported that L-lysine added to rice grains removes odor of aged brown rice by reacting with hexanal and other odoring compounds. Since stock of surplus rice carried over from previous crop years obtains peculiar odor that detracts from its eating quality and is becoming a serious problem, experiments were undertaken to fortify rice grains with L-lysine and to simultaneously remove odor and recover the eating quality.From chemical and sensory analysis data, it was demonstrated that 80% of added L-lysine was retained in cooked rice after cooked in an electric rice cooker, and that acceptability of aged rice samples was significantly improved by fortyfication with L-lysine except with high-grade samples.
Boysenberry (Rubus loganbaccus × baileyanus Britt.) is one of the popular berries in Western countries. In the present study, the effect of the boysenberry juice on ferric nitrilotriacetate (Fe-NTA)-induced renal injury was investigated. ICR mice (7 weeks old, male) were ad libitum administered boysenberry juice for 1 week, and were intraperitoneally injected Fe-NTA (5 mg Fe/kg body weight) as an oxidant to renal. The consumption of boysenberry juice suppressed the Fe-NTA-increased thiobarbituric acid reactive substances (TBARS) in kidney and blood urea nitrogen (BUN). These results indicate that the consumption of boysenberry juice reduces the risk of oxidative stress.
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