Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

Kim, Jun Young; Seo, Woo Duck; Park, Dong-Soo; Jang, Ki Chang; Choi, Kyung San; Kim, Sang‐Yeol; Oh, Seong-Hwan; Ra, Ji-Eun; Yi, Gihwan; Park, Soo-Kwon; Hwang, Un-Ha; Song, You-Chun; Park, Mi Jin; Kang, Hang-Won; Nam, Min‐Hee; Han, Sang‐Ik

doi:10.1007/s10068-013-0057-1

Cited by 12 publications

(14 citation statements)

References 23 publications

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“…In another study, the contents of total phenolics, GABA, and bioactive anthocyanins of BR varied depend on the solvent type and rice variety. In addition, these bioactive components were highly concentrated in the rice bran compared with the BR (Kim et al., ). Furthermore, the concentration of total phenolic compounds in the free fraction of the dark color BR was 9.3 times greater than that of light color BR.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…BR and its derived fractions or extracts have shown antioxidant activity based on in vitro assays and in vivo trials (Table ). The in vitro antioxidant activity of BR extracts varied depending on some factors such as extraction method, bioactive compounds content of extract, BR cultivar or variety, and bioactive compounds fraction, bound or free (Gao et al., ; Gong et al., ; Kim et al., ; Seo et al., ; Zhou et al., ). Also, antioxidant activity of BR or its extracts is influenced by pretreatments or processing.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

199

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Potential Health Benefitsmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

199

123

View full text Add to dashboard Cite

show abstract

“…To date, several giant embryo rice cultivars have been reported (Maeda et al 2001; Takahashi et al 2009; Hong et al 2012; Han et al 2012). Brown rice of these rice mutants contain higher amounts of proteins, lipids, essential amino acids, vitamins (B 1 , B 2 , and E), minerals (Ca, Fe, Mg, K, and P), and bioactive compounds [γ-aminobutyric acid (GABA) and γ-oryzanol] than those of wild-type rice cultivars with normal embryo size (Koh et al 1993; Zhang et al 2005; Jeng et al 2012; Kim et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Identification and Characterization of LARGE EMBRYO, a New Gene Controlling Embryo Size in Rice (Oryza sativa L.)

Lee

Piao

Lee

et al. 2019

Rice

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Background Although embryo accounts for only 2–3% of the total weight of a rice grain, it is a good source of various nutrients for human health. Because enlarged embryo size causes increase of the amount of nutrients and bioactive compounds stored within rice grain, giant embryo mutants of rice ( Oryza sativa L.) are excellent genetic resources for improving the nutritional value of rice grains. Results Three giant embryo mutants, including large embryo ( le ), giant embryo ( ge ) and super - giant embryo ( ge s ), with variable embryo size were used in this study. We investigated whether genes controlling embryo size in these mutants ( le , ge and ge s ) were allelic to each other. Although ge and ge s was allelic to GIANT EMBRY ( GE ), le was not allelic to ge and ge s in allelism test. The GE gene carried a unique nucleotide substitution in each of the two mutants ( ge and ge s ), resulting in non-synonymous mutations in exon 2 of GE in both mutants. However, the GE gene of the le mutant did not carry any mutation, suggesting that the enlarged embryo phenotype of le was governed by another gene. Using map-based cloning, we mapped the LE gene to the short arm of chromosome 3. The le mutant showed mild enlargement in embryo size, which resulted from an increase in the size of scutellar parenchyma cells. The LE encodes a C3HC4-type RING finger protein and was expressed to relatively high levels in seeds at a late developmental stage. Knockdown of LE expression using RNA interference increased the embryo size of rice grains, confirming the role of LE in determining the embryo size. Conclusion Overall, we identified a new gene controlling embryo size in rice. Phenotypic and molecular characterization results suggest that the le mutant will serve as a valuable resource for developing new rice cultivars with large embryos and nutrient-dense grains. Electronic supplementary material The online version of this article (10.1186/s12284-019-0277-y) contains supplementary material, which is available to a...

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“…According to reports, black glutinous rice, a kind of grain resource used as both medicine and food, is rich in nutrients and shows remarkable antioxidative properties. [5,6] Studies in growing numbers have demonstrated that black glutinous rice has a variety of health benefits and pharmacological activities including preventing diabetic complications, inhibition of cholesterol absorption, combating chronic disease development and anti-aging of skin. [7][8][9] In addition, fermentation is not only an effective method to improve the nutritional, organoleptic, and functional properties of grainbased products, [10] but is also a critical approach that decreases antinutritional factors and toxic compounds.…”

Section: Introductionmentioning

confidence: 99%

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

et al. 2019

International Journal of Food Properties

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Pre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during prefermentation remain unclear. Hence, multivariate analysis to investigate the relationship between metabolites and fermentation time was performed. Both PCA and OPLS-DA score plots showed a typical drift of metabolite profiles during fermentation for 0-60 h, whereas a reverse change occurred after 60 h. Of the 28 significantly different metabolites (SDMs) (VIP > 1 and p < .05) identified during pre-fermentation, 50% were enriched at 60 h including sugar, phenolic acid, and organic acid. This resulted in the highest levels of total phenolic and total acid. Pathway analysis based on SDMs indicated that the starch and sucrose metabolism, alanine, aspartate, and glutamate metabolism, and pentose phosphate pathway were most relevant to pre-fermentation (Pathway impact value > 0.1 and p < .05). The integrated metabolic pathway was generated to understand the transformation and accumulation of SDMs. Metabolite profiles at 0, 60, and 72 h were compared using S-plot. More sugar types were observed at 60 h than at 72 h. Moreover, succinic acid and 4-hydroxyphenylethanol, as metabolites of yeast, were significantly upregulated between 60 and 72 h. Therefore, 60 h is potentially optimal for pre-fermentation of black glutinous rice wine. This study rationalizes the pre-fermentation steps vital for black glutinous rice wine production.

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Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

Cited by 12 publications

References 23 publications

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Identification and Characterization of LARGE EMBRYO, a New Gene Controlling Embryo Size in Rice (Oryza sativa L.)

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

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