Ergothioneine extract from Aspergillus oryzae prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice

Germinated brown rice (GBR) is rich in bioactive compounds, which confer GBR with many functional properties. Evidence of its hypocholesterolemic effects is emerging, but the exact mechanisms of action and bioactive compounds involved have not been fully documented. Using type 2 diabetic rats, we studied the effects of white rice, GBR, and brown rice (BR) on lipid profile and on the regulation of selected genes involved in cholesterol metabolism. Our results showed that the upregulation of apolipoprotein A1 and low-density lipoprotein receptor genes was involved in the hypocholesterolemic effects of GBR. Additionally, in vitro studies using HEPG2 cells showed that acylated steryl glycoside, gamma amino butyric acid, and oryzanol and phenolic extracts of GBR contribute to the nutrigenomic regulation of these genes. Transcriptional and nontranscriptional mechanisms are likely involved in the overall hypocholesterolemic effects of GBR suggesting that it may have an impact on the prevention and/or management of hypercholesterolemia due to a wide variety of metabolic perturbations. However, there is need to conduct long-term clinical trials to determine the clinical relevance of the hypocholesterolemic effects of GBR determined through animal studies.

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Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

Antioxidants ◽

10.3390/antiox10040626 ◽

2021 ◽

Vol 10 (4) ◽

pp. 626

Author(s):

Akanksha Tyagi ◽

Su-Jung Yeon ◽

Eric Banan-Mwine Daliri ◽

Xiuqin Chen ◽

Ramachandran Chelliah ◽

...

Keyword(s):

Bioactive Compounds ◽

High Performance ◽

Antioxidant Activities ◽

Brown Rice ◽

Dry Weight ◽

Untargeted Metabolomics ◽

Total Phenolic ◽

Germinated Brown Rice ◽

Antioxidant Power ◽

Flight Mass Spectrometry

Free radical-induced oxidative stress is the root cause of many diseases, such as diabetes, stress and cardiovascular diseases. The objective of this research was to screen GABA levels, antioxidant activities and bioactive compounds in brown rice. In this study, we first fermented brown rice with different lactic acid bacteria (LABs), and the best LAB was selected based on the levels of GABA in the fermentate. Lactobacillus reuterii generated the highest levels of GABA after fermentation. To ascertain whether germination can improve the GABA levels of brown rice, we compared the levels of GABA in raw brown rice (Raw), germinated brown rice (Germ), fermented brown rice (Ferm) and fermented-germinated brown rice (G+F) to identify the best approach. Then, antioxidant activities were investigated for Raw BR, Germ BR, Ferm BR and G+F BR. Antioxidant activity was calculated using a 2,2-diphenyl-1-picryl hydrazile radical assay, 2,2-azino-bis-(3-ethylene benzothiozoline-6-sulfonic acid) radical assay and ferric-reducing antioxidant power. In Ferm BR, DPPH (114.40 ± 0.66), ABTS (130.52 ± 0.97) and FRAP (111.16 ± 1.83) mg Trolox equivalent 100 g, dry weight (DW), were observed as the highest among all samples. Total phenolic content (97.13 ± 0.59) and total flavonoids contents (79.62 ± 1.33) mg GAE/100 g and catechin equivalent/100 g, DW, were also found to be highest in fermented BR. Furthermore, an untargeted metabolomics approach using ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of bioactive compounds in fermented BR, such as GABA, tryptophan, coumaric acid, L-ascorbic acid, linoleic acid, β-carotenol, eugenol, 6-gingerol, etc., as well as bioactive peptides which could contribute to the health-promoting properties of L. reuterii fermented brown rice.

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Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

International Journal of Food Science & Technology ◽

10.1111/ijfs.15194 ◽

2021 ◽

Author(s):

Hadi Munarko ◽

Azis Boing Sitanggang ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Bioactive Compounds ◽

Brown Rice ◽

Germinated Brown Rice

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Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

10.21203/rs.3.rs-69330/v1 ◽

2020 ◽

Author(s):

Hadi Munarko ◽

Azis Boing Sitanggang ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Bioactive Compounds ◽

Phenolic Content ◽

Brown Rice ◽

Pasting Properties ◽

Germinated Brown Rice ◽

Rice Varieties ◽

Gaba Content ◽

Fatty Acid Compositions

Abstract BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice

BioMed Research International ◽

10.1155/2015/608761 ◽

2015 ◽

Vol 2015 ◽

pp. 1-10 ◽

Cited By ~ 8

Author(s):

You-Tung Lin ◽

Cheng-Cheng Pao ◽

Shwu-Tzy Wu ◽

Chi-Yue Chang

Keyword(s):

Bioactive Compounds ◽

Antioxidative Activity ◽

Radical Scavenging ◽

Brown Rice ◽

Reducing Power ◽

Trolox Equivalent Antioxidant Capacity ◽

Germinated Brown Rice ◽

Soaking Time ◽

Trolox Equivalent ◽

Higher Temperature

This study investigates antioxidative activity and bioactive compounds of ungerminated brown rice (UBR) and germinated brown rice (GBR). We used two rice cultivars (Oryza sativaL.), Taiwan Japonica 9 (TJ-9) and Taichung Indica 10 (TCI-10), as the materials in our experiments. The conditions for inducing germination are soaking time in water 24, 48, or 72 h; temperature 26 or 36°C; incubation in light or darkness; and open or closed vessels, in which the antioxidative activities and bioactive compounds of GBR were determined. We found that, in order to maximize antioxidative activity and bioactive compounds, germination should be under higher temperature (36°C), long soaking time (72 h), darkness, and closed vessel. GBR contains much higher levels of antioxidative activity and bioactive compounds than ungerminated brown rice (UBR). We found a strong correlation between antioxidative activities (DPPH radical scavenging ability, reducing power, and Trolox equivalent antioxidant capacity) and bioactive compounds (γ-oryzanols, tocopherol, and tocotrienol). Higher temperature (36°C) is also conducive to the production of GABA in GBR. These results are considered very useful research references for the development of future functional foods and additives.

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