Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice ( Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis

AbstractThis study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice (Oryza sativa). Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology (OFD-RSM) and evaluated for nutrients and non-nutrient characteristics. The results showed that hypogeal germination caused a significant (p < 0.05) change in the proximate composition: protein (9.42–12.36%), fat (0.88–1.38%), ash (1.87–2.50%); anti-nutrients: saponin (2.03–2.22%), oxalate (2.44–3.45 mg/100 g), phytate (6.99–8.81 mg/100 g); functional properties: water absorption capacity, WAC (121.23–147.78%), oil absorption capacity, OAC (121.39–147.26%); antioxidants properties: 2, 2-diphenyl-1-picrylhydrazyl, DPPH (35.30–43.60%), ferric reducing antioxidant power, FRAP (0.054–0.119 mMolFe2+), metal chelating activity, MCA (44.28–52.99%), total phenolic content, TPC (0.623–0.798 mg gallic acid equipvalent per gram (mgGAE/g)), total flavonoid content, TFC (43.47–50.63 mg rutin equivalent per gram (mgRUTIN/g)); and mineral content: calcium (36.0–41.76 mg/100 g), phosphorus (82.53–94.32 mg/100 g), and magnesium (162.70–168.36 mg/100 g). Germination had significant symbiotic effects (linear and quadratic) on the proximate, DPPH, FRAP, MCA, TPC, WAC, OAC, and anti-nutrients. Whereas, adverse effects (linear and quadratic) of germination were noted in total flavonoids and anti-nutrients. Optimum hypogeal germination period of 72.18 h was established and corresponding protein (12.37 g/100 g), fat (1.37 g/100 g), fibre (2.15 g/100 g), moisture (10.07 g/100 g), DPPH (43.66%), FRAP (0.105mMolFe2+), TPC (0.08mgGAE/g), TFC (50.25MgRUTIN/g), WAC (147.99%), OAC (147.29%), Calcium (41.77 mg/100 g), iron (0.207 mg/100 g), zinc (5.89 mg/100 g), phosphorus (94.77 mg/100 g). Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid (2.84 mg/100 g), 4-hydroxy benzoic acid (3.41 mg/100 g), caffeic acid (4.63 mg/100 g), vanillic acid (6.19 mg/100 g), catechin (3.88 mg/100 g), chlorogenic acid (1.93 mg/100 g), ferulic acid (4.16 mg/100 g), and quercetin (1.27 mg/100 g) whereas, the non-germinated rice showed gallic acid (2.05 mg/100 g), 4-hydroxy benzoic acid (2.53 mg/100 g), caffeic acid (4.11 mg/100 g), vanillic acid (6.08 mg/100 g), catechin (3.35 mg/100 g), chlorogenic acid (1.89 mg/100 g), ferulic acid (4.23 mg/100 g), and quercetin (1.29 mg/100 g). Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.

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Anti-Inflammatory and Antidiabetic Effects of Brown Rice (Oryza sativa L.) Extracts

Journal of Life Science ◽

10.5352/jls.2012.22.1.126 ◽

2012 ◽

Vol 22 (1) ◽

pp. 126-131 ◽

Cited By ~ 5

Author(s):

Eun-Kyung Cho ◽

Kyung-Im Jung ◽

Young-Ju Choi

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Brown Rice ◽

Anti Inflammatory ◽

Antidiabetic Effects

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Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

Foods ◽

10.3390/foods9081016 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1016

Author(s):

John C. Beaulieu ◽

Shawndrika S. Reed ◽

Javier M. Obando-Ulloa ◽

Stephen M. Boue ◽

Marsha R. Cole

Keyword(s):

Oryza Sativa ◽

Brown Rice ◽

Value Added ◽

Inorganic Arsenic ◽

Threshold Level ◽

Particle Size Analysis ◽

Size Analysis ◽

Wet Milling ◽

Germinated Brown Rice ◽

Green Processing

Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.

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A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

Food & Function ◽

10.1039/c4fo01194e ◽

2015 ◽

Vol 6 (5) ◽

pp. 1480-1488 ◽

Cited By ~ 11

Author(s):

Siriporn Tuntipopipat ◽

Chawanphat Muangnoi ◽

Parunya Thiyajai ◽

Warangkana Srichamnong ◽

Somsri Charoenkiatkul ◽

...

Keyword(s):

Functional Food ◽

Brown Rice ◽

Inflammatory Activity ◽

Germinated Brown Rice ◽

Health Promoting ◽

Anti Inflammatory ◽

Bioaccessible Fraction

Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds.

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