Lipid and Protein Oxidation of Brown Rice and Selenium-Rich Brown Rice during Storage

Abstract

Selenium-rich rice has become one of the effective ways to increase people’s selenium intake. Selenium-containing proteins have higher antioxidant properties, which may lead to selenium-rich brown rice (Se-BR) having better storage stability than ordinary brown rice (BR). By measuring the peroxidation value, fatty acid value, carbonyl value and protein secondary structure, it was found that Se-BR had higher oxidation resistance stability than BR. The biological function of the differential proteins (DEPs) between ordinary brown rice stored for 0 days (BR-0) and 180 days (BR-6) as well as Se-rich brown rice stored for 0 days (Se-0) and 180 days (Se-6) was investigated by using iTRAQ. A total of 237, 235, 113 and 213 DEPs were identified from group A (BR-0/BR-6), group B (Se-0/Se-6), group C (BR-0/Se-0) and group D (BR-6/Se-6), respectively. Kyoto Encyclopedia of Genes and Genomes analysis showed that the DEPs were mainly enriched in glucose metabolism, tricarboxylic acid cycle, fatty acid biosynthesis and degradation, glutathione metabolism, sulfur metabolism, peroxisome and other metabolic pathways. This study provides theoretical support for the study of protein oxidation kinetics and storage quality control of brown rice during storage.

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

“…These lipid peroxides also affect the rice by reducing the edible quality and nutritional value [ 86 ]. The lipid free radicals also results in intramolecular and intermolecular cross-linking with protein which seriously cause loss in the availability of different amino acids like phenylalanine, lysine, tryptophan, tyrosine and methionine [ 87 ]. Moreover, the lipid peroxidation has also been associated with off-flavor and off-odor of rice during the storage periods.…”

Food Security: Nutritional Characteristics, Feed Utilization Status and Limiting Factors of Aged Brown Rice

“…Proteins can form a firm mesh structure around the starch and limits the expansion and digestion of starch. Because of the oxidation of proteins leads to the increase in the content of carbonyl compounds in brown rice [27]. Liu et al [28] reported that the carbonyl values of brown rice gradually increased with the increase in storage time at 15 °C and 25 °C, reaching the maximum values of 5.20 and 8.31 meqkg-1 after 270 days, respectively.…”

“…Most of the fa y acids in brown rice are unsaturated, and the double bonds within their molecular structure can be oxidized to generate some carbonyl compounds. Lipids in aged brown rice are hydrolyzed by lipase to produce glycerol and free fa y acids [27,32]. The fa y acid value is one of the most used and core indicators to reflect the freshness of brown rice.…”

“…Meanwhile, the content of amylopectin, crude protein, calcium, and phosphorus in aged brown rice is also higher than those of maize. The amino acid composition of aged brown rice, as shown in Table 2, is more balanced than that of maize [27]. Lysine, methionine, and threonine are the top three essential amino acids required for the pig growth and fa ening process [37].…”

Evaluation of the Available Energy Value and Amino Acid Digestibility of Brown Rice Stored for 6 Years and Its Application in Pig Diets

“…Compared to fresh rice, the solubility of total starch and amylose decreased, resulting in a lower gelatinization temperature, greater hardness, and lower viscosity of the rice [5]. Moreover, the lipid oxidation increased the contents of free fatty acids and volatile carbonyl compounds, such as glutaraldehyde and hexanal, which reduced the palatability of the stored grain [6].…”