Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains

Jun, Zhu; Shi, Qiang; Sun, Changhui; Hu, Jinlong; Zhou, Nianbing; Wei, Haiyan; He, Haohua; Zhou, Dahu; Zhang, Hongcheng; Xiong, Qiangqiang

doi:10.1016/j.fochx.2022.100492

Cited by 11 publications

(16 citation statements)

References 29 publications

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“…Based on our previously published data [ 20 ], we wished to understand the relationships between the main nutrient indexes and metabolites during the processing of purple rice from brown rice to polished rice. We conducted a correlation analysis among the CAROT, TS, ATP, SDF, CF, CP, and differential metabolite levels ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice

et al. 2022

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Under the same nitrogen fertilizer and cultivation conditions, the nutrients of rice are strongly affected during the processing of brown rice to polished rice, especially in special rice varieties. In this study, twenty-two amino acids in brown and polished rice of two purple rice varieties were quantified using targeted metabolomics, and the relationships among the main nutrients, mineral elements and metabolites were analysed. The results showed that the amino acid levels in YZN1_H (polished rice of Yangzinuo No. 1) and YZN2_H (polished rice of Yangzinuo No. 2) decreased to different degrees compared with those in YZN1_B (brown rice of Yangzinuo No. 1) and YZN2_B (brown rice of Yangzinuo No. 2). Citric acid is closely associated with amino acids. The total sugar (TS), ATP, and soluble dietary fiber (SDF) levels in YZN1_B decreased by 9.37%, 53.85%, and 75.71%, respectively, compared with those in YZN1_H. The TS, ATP, and SDF levels in YZN2_B decreased significantly by 6.92%, 21.03%, and 76.78%, respectively, compared with those in YZN2_H. Citric acid was significantly negatively correlated with ATP and SDF but significantly positively correlated with carotenoids. The Se content in YZN1_H was significantly higher than that in YZN1_B by 87.02%. The Se content in YZN2_H was significantly higher than that in YZN2_B by 72.02%. Citric acid was significantly positively correlated with Fe, Mn, Ca, and Mg. Citric acid was identified as a candidate key metabolite that affects changes in the main nutrients in purple rice during processing.

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Section: Resultsmentioning

confidence: 99%

Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice

et al. 2022

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“…The optimal parameters were set following the description by Zhu et al. (2022). Data‐dependent acquisition mode was used to acquire the data over a range of 70–1050 m/z .…”

Section: Methodsmentioning

confidence: 99%

“…The column temperature was 40 • C, and the samples were stored at 4 • C. The MS data in positive or negative ion mode were obtained by adoption of the mass spectrometer of Thermo UPHLC-Q Exactive HF-X via ESI (electrospray ionization) source. The optimal parameters were set following the description by Zhu et al (2022). Data-dependent acquisition mode was used to acquire the data over a range of 70-1050 m/z.…”

Section: Metabolome Extraction Uhplc-ms/ms Analysis Of the Whole Meta...mentioning

confidence: 99%

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Ren,

Liu,

Tan

2024

Journal of Food Science

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Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC–MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α‐diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5‐trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6‐ethenoadenosine, 2‐deoxy‐2,3‐dehydro‐n‐acetyl‐neuraminic acid, 3,4,5‐trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes.Practical ApplicationThe investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio‐preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.

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“…Despite these processing-induced changes, approximately 73%-105%, 73%-90%, 112%-122%, and 44%-100% of polyphenols, anthocyanins, oryzanol, and antioxidant activities were retained in both red and black rice. Zhu et al (2022) compared the nutrient content of purple glutinous rice (YZN1 and YZN2) before and after processing (hulling-H and boiling-B). The results highlighted significant increase in ascorbic acid, total phenols, oligomeric proanthocyanidins, proanthocyanidins, peonidin-3-O-glucoside, and cyanidin-3-O-glucoside in YZN1_B and YZN2_B with higher value for YZN1.…”

Section: Milling and Heat Processingmentioning

confidence: 99%

“…Zhu et al . (2022) compared the nutrient content of purple glutinous rice (YZN1 and YZN2) before and after processing (hulling‐H and boiling‐B). The results highlighted significant increase in ascorbic acid, total phenols, oligomeric proanthocyanidins, proanthocyanidins, peonidin‐3‐O‐glucoside, and cyanidin‐3‐O‐glucoside in YZN1_B and YZN2_B with higher value for YZN1.…”

Section: Milling and Heat Processingmentioning

confidence: 99%

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Kathuria,

Thakur,

Singh

2024

Int J of Food Sci Tech

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SummaryThe field of metabolomics has undergone substantial growth, particularly in its application to cereals and their derived products. This comprehensive analytical technique offers insights into the complex and dynamic metabolic profiles of cereals and their derivatives, thereby contributing to a deeper understanding of the composition, quality, and nutritional aspects of these. Various techniques such as mass spectrometry (MS), chromatography coupled with MS, and nuclear magnetic resonance (NMR) were employed to explore the diverse range of metabolites present in cereals. Studies have focused on different aspects that alter the metabolic profile of cereals and their derived products. The present article elucidates the impact of factors such as genotype, growing conditions, and processing methods on the metabolite composition of cereals. Additionally, it has facilitated the identification of bioactive compounds with potential health benefits, contributing to the development of functional foods. Metabolomics approaches enabled the detection of different phenolics, and other essential metabolites in cereals and their derived products, and their modulatory effects on human health. The advances in metabolomics are considered as a powerful tool for developing innovative and healthier cereal‐based products.

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Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains

Cited by 11 publications

References 29 publications

Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice

Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

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