scholarly journals Biotechnologies in the creation of black and red rice varieties for functional nutrition

2021 ◽  
Vol 247 ◽  
pp. 01060
Author(s):  
Yulia Goncharova ◽  
Olesya Bragina ◽  
Sergey Goncharov ◽  
Evgeniy Kharitonov
Keyword(s):  
Energy Efficient ◽  
Nutritional Value ◽  
Red Rice ◽  
Rice Varieties ◽  
The Third ◽  
Organic Cultivation ◽  
Resistant Varieties ◽  
Rice Samples ◽  
The Creation ◽  
White Grain

Resistant varieties allow to reduce water consumption, application of pesticides and herbicides during their production, which is necessary for the development of energy-efficient and organic cultivation technologies. Another task facing breeders is the creation of black-grain and red-grain rice varieties containing up to 20 times more antioxidants than white-grain rice varieties for functional nutrition. To solve these problems, systems of molecular markers have been developed to control the inclusion of target loci in the cultivar genotype. The production of rice varieties with colored pericarp in Russia is associated with the inclusion in the genotype of created varieties genes that determine drought resistance, due to the lack of irrigation water in most rice-growing regions. To reduce the complexity of creating varieties of functional direction with given characteristics, markers linked to genes of interest are grouped into multiplex complexes presented in the work. They simultaneously control both the adaptability and the nutritional value of the material. Four multiplex complexes control 11 loci that determine the content of micro and macro elements. The first one controls the genes that determine the content of Mn, Ca on chromosome 3 and Zn on the eighth chromosome. The second controls two genes that determine the content of iron (on chromosomes 6 and 8) and manganese on the tenth chromosome. The third helps to identify polymorphism at the loci that determine the content of Zn, P, K and other traits that determine the nutritional value on chromosomes 5, 6, 8. Five complexes help to track the inclusion in the genotype of 13 loci that determine the formation of traits associated with the adaptability of rice samples.

scholarly journals Viability rice seeds with different levels of antioxidants

2021 ◽  
Vol 247 ◽  
pp. 01076
Author(s):  
Yulia Goncharova ◽  
Olesya Bragina ◽  
Sergey Goncharov ◽  
Evgeniy Kharitonov
Keyword(s):  
Germination Rate ◽  
Total Content ◽  
Cellular Level ◽  
First Year ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
High Germination ◽  
Rice Seeds ◽  
White Grain

Total content of anthocyanidin glucosides varies greatly among different black varieties (79.5–473.7 mg / 100 g) and red rice (7.9–34.4 mg / 100 g). Shown up to 20 times higher content of antioxidants in black rice varieties, compared with white grain, as well as their up to 45 times higher antioxidant activity compared with many other crop. In terms of antioxidant content, black rice is not inferior even to such well-known sources as blueberries and black currants, but much cheaper. The role of phenolic acids as substances increasing adaptability to various stresses is considered. The presence of anthocyanidin glucoside is also useful for the plants themselves at the cellular level, normalizing metabolic processes in response to various unfavorable abiotic influences, thereby increasing their adaptability to stress and the viability of seeds . The objectives of the study were to identify germination rate of rice seeds various groups of ripeness, color of pericarp, shape and weight of caryopsis. Seeds of varieties stored in uncontrolled temperature conditions three years. Every year, a study germination of seeds all groups was carried out. 100 grains of each variety were placed in Petri dishes in three repetitions and germinated in a thermostat at a temperature of 29° C for 7 days, after which the percentage of germinated seeds was calculated. Our research showed a high germination rate seeds of red and black varieties. Them viability significantly exceeded white-grain varieties various groups of ripeness, weight and shape of caryopsis on second and third years of storage. If during the first year the differences in germination between most varieties are not reliable, then in the third year the white-grain varieties significantly inferior in vitality varieties of other groups.

scholarly journals Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions

2018 ◽  
Vol 8 (12) ◽  
pp. 561 ◽  
Author(s):  
Iyiola Oluwakemi Owolabi ◽  
Bandhita Saibandith ◽  
Santad Wichienchot ◽  
Chutha Takahashi Yupanqui
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Red Rice ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Germination Process ◽  
Rice Samples ◽  
New Compounds ◽  
Innovative Techniques

Background: Pigmented rice varieties are gaining interest due to their superior nutritional and phenolic properties compared to white rice varieties. With the rising risk of diabetes, cereals with higher protein contents should be consumed with rice. Adlay is one of the underutilized crops with higher protein contents and other functional properties. The germination process is one of the easy and innovative techniques for improving functional properties in seeds. In this study, two pigmented rice varieties and adlay seeds were soaked (24 h) and germinated for 12, 24, 36, and 48 h. The physicochemical properties, polyphenolic profiles, and the antioxidant activities of these samples were evaluated.Results: Purple rice (PR) demonstrated the highest values for polyphenolic contents, with 9 compounds detected for antioxidant activities. There were 6 compounds detected for red rice (RR). The adlay seeds had the least concentrations of phenolic compounds, with 6 compounds  and higher nutritional properties identified. New compounds were synthesized. Among the rice samples, 24 h soaking (S24) gave the best results for phenolic and antioxidant properties, with 24 h germination in adlay seeds. 48 h germination yielded better results for the nutritional values in all the samples.Conclusion: The present study demonstrates how the process of soaking is a cheap and less time-consuming process of improving bioactive compounds and antioxidant activities in pigmented rice varieties and adlay seeds. Keywords: polyphenols; antioxidant; pigmented rice; adlay; germination.

scholarly journals Variability Russian Rice Varieties in Essential Amino Acids Composition

2021 ◽  
Vol 285 ◽  
pp. 02046
Author(s):  
Yulia Goncharova ◽  
Svetlana Verechagina ◽  
Nikolay Ochkas ◽  
Sergey Goncharov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Rice Varieties ◽  
Amino Acids Composition ◽  
White Grain

Rice contains antioxidants, minerals, carbohydrates, lipids, vitamins that make it a functional food. A dozen times higher content of antioxidants was noted in black-grain and red-grain rice varieties as compared to white-grain ones. In terms of protein content, color and white-grain varieties do not differ significantly. The protein composition largely determines the nutritional value and functional properties, as well as the texture and taste of rice. Although rice contains less protein than many cereals, its biological value is highest due to balanced composition of amino acids. Nutritional value of different rice varieties varies greatly due to different amino acid composition. Determination of amino acid composition was carried out on devices Kapel 105 - M. In the work used 50 collection samples of rice. The variability was studied and the sources were identified among domestic rice varieties. To create a new generation varieties with more balanced amino acid composition, it is necessary both to isolate sources with a high content of individual amino acids, and varieties with high characteristics in terms of content complex of amino acids, especially essential ones.

scholarly journals Java Red Rice (Oryza sativa L.) Nutritional Value and Anthocyanin Profiles and Its Potential Role as Antioxidant and Anti-Diabetic

2021 ◽  
Vol 21 (4) ◽  
pp. 968
Author(s):  
Ayu Tri Agustin ◽  
Anna Safitri ◽  
Fatchiyah Fatchiyah
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Red Rice ◽  
Frap Assay ◽  
Rice Varieties ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Pigmented Rice ◽  
Ic50 Value

This study investigates nutritional value, amino acid profile, and total anthocyanin in pigmented rice as an antioxidant and anti-diabetic agent. Six rice varieties were extracted using 0.1% HCl in methanol, namely four red rice, one black rice, and one white rice. Rice extract was used for proximate analysis and amino acid profiling. Total anthocyanin was measured and identified by ultraviolet-visible (UV-Vis) spectrophotometer and thin-layer chromatography (TLC). The antioxidant activity was determined using Ferric-reducing antioxidant power (FRAP) assay, and the α-amylase enzyme-inhibited by anthocyanin extract of red rice as anti-diabetic was measured. The study result showed that the proximate level (carbohydrate, protein, lipid, water, and ash) in pigmented rice was different. Cempo merah red rice is a source of amino acids, both essential and non-essential amino acids that act as good nutrition. The highest total anthocyanin level between red rice varieties of 10.87 mg/g was found in Aek sibundong red rice. High biological function activities as an antioxidant were indicated by Aek sibundong red rice with an IC50 value of 6.65 µg/mL. Aek sibundong red rice shows the lowest IC50 value of 144.46 µg/mL in anti-diabetic activity. Thus, Aek sibundong red rice may have the potential as α-amylase inhibitor for diabetes prevention.

scholarly journals Resistance of the national collection of rice varieties to phytophagous pests

2016 ◽  
pp. 100-118
Author(s):  
T.V. Dudchenko
Keyword(s):  
Field Evaluation ◽  
Schizaphis Graminum ◽  
Improved Method ◽  
Rice Varieties ◽  
Adaptive Resistance ◽  
Resistant Varieties ◽  
Rice Samples

The results of the field evaluation of the national collection of rice varieties, for resistance to Cricotopus silvestris Fabr., Hydrelia grisseola Fall., Ephydra macellaria Egg. & Schizaphis graminum Rond. by using an improved method of determining all types (antixenosis, antibiosis, evasion and tolerance) and adaptive resistance, are provided. Under conditions of 2011, among the 23 examined samples 3 varieties turned out to be resistant (with a score of 6) to Cricotopus silvestris Fabr., 1 to Hydrelia grisseola Fall., 2 to Ephydra macellaria Egg. In 2012, complex resistance (among 41 rice varieties) was observed in: UIR 3482, Flagman, Snezhynka, KOP-383-93 (red), which can be harnessed in a program of breeding resistant varieties. Rice samples exhibited different sensitivity to the scheme: mixed herbicide penoksulam + tsyhalofop-butyl and insecticide lambda tsyhalotryn after 10 days.

Native Americans and the Third World Strike at UC Berkeley

2019 ◽  
Vol 42 (2) ◽  
pp. 32-39
Author(s):  
LaNada War Jack
Keyword(s):  
Native American ◽  
Native Americans ◽  
Personal Experience ◽  
Third World ◽  
Leadership Roles ◽  
The Third ◽  
The Creation ◽  
The 1960S ◽  
The Third World ◽  
The University

The author reflects on her personal experience as a Native American at UC Berkeley in the 1960s as well as on her activism and important leadership roles in the 1969 Third World Liberation Front student strike, which had as its goal the creation of an interdisciplinary Third World College at the university.

scholarly journals Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 83
Author(s):  
Supapohn Yamuangmorn ◽  
Suchada Jumrus ◽  
Sansanee Jamjod ◽  
Narit Yimyam ◽  
Chanakan Prom-u-Thai
Keyword(s):  
Grain Yield ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Brown Rice ◽  
Storage Conditions ◽  
Harvest Management ◽  
Rice Varieties ◽  
Opposite Pattern ◽  
Dpph Activity ◽  
And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

scholarly journals Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 613
Author(s):  
Federica Cardinali ◽  
Andrea Osimani ◽  
Vesna Milanović ◽  
Cristiana Garofalo ◽  
Lucia Aquilanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Ad Hoc ◽  
Consumer Demand ◽  
Red Rice ◽  
Healthy Foods ◽  
Biological Value ◽  
Fermented Beverages ◽  
Lifestyle Choices

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

Migrants, Metaphors and Manipulation: a Multimodal Case Study of Trump’s Speeches on Immigration (2015-2017)

2020 ◽  
Author(s):  
Bérengère Lafiandra
Keyword(s):  
Presidential Election ◽  
Conceptual Metaphor ◽  
Theoretical Framework ◽  
Conceptual Metaphor Theory ◽  
Corpus Study ◽  
The Third ◽  
Metaphor Theory ◽  
The Creation ◽  
Linguistic Aspect

This article intends to analyze the use of metaphors in a corpus of Donald Trump’s speeches on immigration; its main goal is to determine how migrants were depicted in the 2016 American presidential election, and how metaphor manipulated voters in the creation of this image. This study is multimodal since not only the linguistic aspect of speeches but also gestures are considered. The first part consists in presenting an overview of the theories on metaphor. It provides the theoretical framework and develops the main tenets of the ‘Conceptual Metaphor Theory’ (CMT). The second part deals with multimodality and presents what modes and gestures are. The third part provides the corpus and methodology. The last part consists in the corpus study and provides the main source domains as well as other rhetorical tools that are used by Trump to depict migrants and manipulate voters.

The 'Third Place': Investigating an ESL Classroom Interculture

2004 ◽  
Vol 22 (1) ◽  
pp. 1 ◽  
Author(s):  
Xuemei Li ◽  
Anita Girvan
Keyword(s):  
Second Language ◽  
Language Learning ◽  
Language Learners ◽  
Second Language Learners ◽  
Cultural Identities ◽  
Third Place ◽  
Cultural Space ◽  
The Third ◽  
The Creation ◽  
Esl Classroom

This study focuses on a multicultural ESL classroom with the purpose of exploring the creation of new individual and cultural identities and the formation of interculture. Through on-site observations and interviews with second-language learners and their teacher, the study presents findings about the dynamics, quandaries, complexity, and diversity of classroom interculture. The metaphor of the 'third place' (Kramsch, 1993) aptly captures the nature of this interculture in its fluidity and ambiguity. Perceiving language-learning in this way allows one to look beyond the traditional dichotomous views and approaches to culture and identity in ESL settings and to describe properly the enriching process of creating new identity and new cultural space that is greater than the sum of individual cultures.

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