Chapter 4: The Rice Grain and Its Gross Composition

Champagne, Elaine T.; Wood, Delilah F.; Juliano, Bienvenido O.; Bechtel, Donald B.

doi:10.1094/1891127349.004

Cited by 140 publications

(120 citation statements)

References 106 publications

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“…In cereals, brown rice presented the higher contents of protein, fat, ash and fiber than milled rice (KDML 105) due to bran removal. These values were similar to those reported by Champagne et al (2004) and Moongngarm and Saetung (2010).…”

Section: Discussionsupporting

confidence: 92%

Chemical Compositions and Resistant Starch Content in Starchy Foods

Moongngarm¹

2013

American Journal of Agricultural and Biological Sciences

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Resistant Starch (RS) is one of nature's most interesting bioactive compounds. There is a wide variety of starchy food plants in Thailand that are good sources of RS, but they have not been well studied. As such, this study was carried out to investigate the potential food source of RS. Twenty-two promising food plants were selected. The samples included (1) cereals comprised of five long grain rice of O. sativa L. and sweet corn, (2) six species of root and tuber crops, (3) green banana fruits (Musa sapientum L.) composed of ABB group, AAB group and AAA group at the first stage of ripening and (4) legume seeds included cowpea seeds (3 different cultivars), red bean, red kidney bean and mung bean. All food plants were determined for chemical compositions, resistant starch, non-resistant starch, total starch and amylose content. The study found that the starchy foods varied in their chemical compositions. The major composition of all foods was carbohydrate ranging between 58.19 (in black speck cow pea) and 87.21% (in cassava root), whilst the fat, ash and fiber were observed only in small quantities. The protein content was highest in legume seeds (20.78 to 27.22%). For the study on starch compositions, green bananas contained highest amount of resistant starch ranging between 35.14 and 45.87%, indicating that more than a half of total starch in banana RS content varying from 35.14 to 45.87%, whereas the RS content of legumes ranging from 2.33 to 10.63% and 1.16 to 4.85% in cereal grains. Most of the starchy food plants contained moderate to high level of amylose (11.45-34.85%), except the waxy rice (2.72%).

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Section: Discussionsupporting

confidence: 92%

Chemical Compositions and Resistant Starch Content in Starchy Foods

Moongngarm¹

2013

American Journal of Agricultural and Biological Sciences

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“…This is remarkable, as other ant genera such as Pogonomyrmex, Messor and Pheidole have specialized in seed harvesting (Johnson, 2001). This suggests that grass seeds, as exemplified by rice grains in our study, are unlikely to be a long-term sustainable substrate for the clades of fungi that are domesticated by attine ants, possibly because they lack a full complement of nutrients to sustain garden growth (Champagne et al, 2004). As the C/N ratio of rice is very high, it is tempting to hypothesize that grass seeds are deficient in nitrogen to act as good fungal substrates, even in ant fungus gardens that have recently been shown to derive a significant part of their proteins from nitrogen-fixing bacteria (Pinto-Tomas et al, 2009).…”

Section: Discussionmentioning

confidence: 88%

“…The main component of rice is starch (Champagne et al, 2004), but despite the elevated influx of starch associated with the rice-based diet, the a-amylase activity of fungus gardens did not appear to increase substantially in the top sections of the fungus garden (see Supplementary Online Material). This may be because the level of a-amylase activity in natural fungus gardens of Acromyrmex and Atta leafcutter ants is already elevated relative to the gardens of their Trachymyrmex and Sericomyrmex ant sister clades, possibly as a general adaptation to the active leaf-cutting habit .…”

Section: Discussionmentioning

confidence: 99%

“…The huskless rice grains, on the other hand, provide energy-rich and easily degradable ''packages'' that can be cut into pieces by the ants. These grains do not have defensive chemical compounds, but potentially have nutritional deficiencies that would preclude long-term sustainable maintenance of attine fungus gardens (Champagne et al, 2004).…”

Section: Ant Colonies and Feeding Regimesmentioning

confidence: 99%

“…At t 0 three colonies were randomly assigned to a diet of only bramble leaves and three other colonies to a diet of only parboiled rice (a, b). Every third day until day 30, fungal samples were collected from each colony with two samples collected from the top-, middle-and bottom sections of gardens and from the debris pile, respectively, and immediately measured for enzyme activity on AZCL assay plates (c) following standard methods (see text for details) (Photo: Pepijn Kooij) The lack of distinct cell walls and the relative higher amounts of starch and proteins in rice were expected to induce a higher enzyme activity of fungal amylases and proteinases in the fungus garden a Champagne et al (2004), b Selvendran (1984), c Chapin III and Shaver (1988) Plasticity in fungus garden enzyme activity following a shift in substrate 147…”

Section: Enzyme Assays and Screeningmentioning

confidence: 99%

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Rapid shifts in Atta cephalotes fungus-garden enzyme activity after a change in fungal substrate (Attini, Formicidae)

et al. 2010

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Fungus gardens of the basidiomycete Leucocoprinus gongylophorus sustain large colonies of leaf-cutting ants by degrading the plant material collected by the ants. Recent studies have shown that enzyme activity in these gardens is primarily targeted toward starch, proteins and the pectin matrix associated with cell walls, rather than toward structural cell wall components such as cellulose and hemicelluloses. Substrate constituents are also known to be sequentially degraded in different sections of the fungus garden. To test the plasticity in the extracellular expression of fungus-garden enzymes, we measured the changes in enzyme activity after a controlled shift in fungal substrate offered to six laboratory colonies of Atta cephalotes. An ant diet consisting exclusively of grains of parboiled rice rapidly increased the activity of endo-proteinases and some of the pectinases attacking the backbone structure of pectin molecules, relative to a pure diet of bramble leaves, and this happened predominantly in the most recently established top sections of fungus gardens. However, fungus-garden amylase activity did not significantly increase despite the substantial increase in starch availability from the rice diet, relative to the leaf diet controls. Enzyme activity in the older, bottom sections of fungus gardens decreased, indicating a faster processing of the rice substrate compared to the leaf diet. These results suggest that leaf-cutting ant fungus gardens can rapidly adjust enzyme activity to provide a better match with substrate availability and that excess starch that is not protected by cell walls may be digested by the ants rather than by the fungus-garden symbiont.

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The Analysis of Rice by Vibrational Spectroscopy

Himmelsbach¹

2001

Handbook of Vibrational Spectroscopy

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Chapter 4: The Rice Grain and Its Gross Composition

Cited by 140 publications

References 106 publications

Chemical Compositions and Resistant Starch Content in Starchy Foods

Chemical Compositions and Resistant Starch Content in Starchy Foods

Rapid shifts in Atta cephalotes fungus-garden enzyme activity after a change in fungal substrate (Attini, Formicidae)

The Analysis of Rice by Vibrational Spectroscopy

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