The metabolomics variations among rice, brown rice, wet germinated brown rice, and processed wet germinated brown rice

Ren, Chuanying; Lu, Sihan; Guan, Liming; HONG, Bin; ZHANG, Ying-lei; Huang, Wengong; Li, Bo; Wei, Liu; LU, Wei-hong

doi:10.1016/j.jia.2022.07.025

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…GBR is enriched in various nutritional components, including minerals, vitamins, dietary fibers, ferulic acid, γ-oryzanol, and γ-aminobutyric acid, which contribute to the health-promoting functions of GBR (9). Our previous study revealed that autoclaving further improves the taste of GBR and elevates the levels of GABA and ferulic acid (20). In this study, the nutritional characteristics of AGBR were analyzed.…”

Section: Discussionmentioning

confidence: 94%

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Autoclaving-treated germinated brown rice relieves hyperlipidemia by modulating gut microbiota in humans

Ren,

Hong,

Zhang

et al. 2024

Front. Nutr.

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IntroductionGerminated brown rice is a functional food with a promising potential for alleviating metabolic diseases. This study aimed to explore the hypolipidemic effects of autoclaving-treated germinated brown rice (AGBR) and the underlying mechanisms involving gut microbiota.MethodsDietary intervention with AGBR or polished rice (PR) was implemented in patients with hyperlipidemia for 3 months, and blood lipids were analyzed. Nutritional characteristics of AGBR and PR were measured and compared. Additionally, 16S rDNA sequencing was performed to reveal the differences in gut microbiota between the AGBR and PR groups.ResultsAGBR relieves hyperlipidemia in patients, as evidenced by reduced levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein-B, and elevated levels of high-density lipoprotein cholesterol and apolipoprotein-A1. In terms of nutrition, AGBR had significantly higher concentrations of free amino acids (10/16 species), γ-aminobutyric acid, resistant starch, soluble dietary fiber, and flavonoids (11/13 species) than PR. In addition, higher microbial abundance, diversity, and uniformity were observed in the AGBR group than in the PR group. At the phylum level, AGBR reduced Firmicutes, Proteobacteria, Desulfobacterota, and Synergistota, and elevated Bacteroidota and Verrucomicrobiota. At the genus level, AGBR elevated Bacteroides, Faecalibacterium, Dialister, Prevotella, and Bifidobacterium, and reduced Escherichia-Shigella, Blautia, Romboutsia, and Turicibacter.DiscussionAGBR contributes to the remission of hyperlipidemia by modulating the gut microbiota.

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Section: Discussionmentioning

confidence: 94%

“…Autoclaving-treated GBR (AGBR) is a type of processed rice with high-quality taste, aroma, and nutrition (20). Our previous study showed that autoclaving improved the nutrition and storage of GBR by influencing the metabolites (21).…”

Section: Introductionmentioning

confidence: 99%