scholarly journals Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2448
Author(s):  
Chenguang Zhou ◽  
Yaojie Zhou ◽  
Yuqian Hu ◽  
Bin Li ◽  
Roujia Zhang ◽  
...  
Keyword(s):  
Raw Materials ◽  
Indica Rice ◽  
Brown Rice ◽  
Essential Amino Acids ◽  
Integrated Analysis ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Germinated Brown Rice ◽  
Metabolomics Data ◽  
Volatile Profiles

Abstract: In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

scholarly journals Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

2021 ◽  
pp. 741-751
Author(s):  
Nessreen N. Bassuony ◽  
Eman N. M. Mohamed ◽  
Ekram H. Barakat
Keyword(s):  
Chemical Composition ◽  
Phytic Acid ◽  
Amylose Content ◽  
Indica Rice ◽  
Brown Rice ◽  
Japonica Rice ◽  
Milled Rice ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
White Rice

This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

scholarly journals Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2779
Author(s):  
Huei-Ju Wang ◽  
Lin Chang ◽  
Yu-Shiun Lin
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Radical Scavenging ◽  
Brown Rice ◽  
Essential Amino Acids ◽  
Aminobutyric Acid ◽  
Crude Protein Content ◽  
Germinated Brown Rice ◽  
Bacillus Natto ◽  
Fermented Products

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

scholarly journals Proteomics of Seed Nutrition-Associated Proteins in Germinated Brown Rice in Four Thai Rice Cultivars Analyzed by GeLC-MS/MS

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Sarunyaporn MAKSUP ◽  
Sarintip PONGPAKPIAN ◽  
Sittiruk ROYTRAKUL
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Total Phenolic ◽  
Rice Cultivars ◽  
Serine Carboxypeptidase ◽  
Germinated Brown Rice ◽  
Associated Proteins ◽  
Germinated Seeds

Brown rice (BR) and germinated brown rice (GBR) of Oryza sativa L. are popularly consumed by Asians because of their important healthy diet components. They are known to contain bioactive compounds and nutrients, such as phenolics, vitamins, fatty acids, and sugars, which help to maintain good health and reduce the incidences of various chronic diseases. The objective of this study was to investigate the effects of germination on changes of nutrition-associated proteins in 4 rice cultivars. After germination for 24 h, the changes of seed nutrition-associated proteins were examined by shotgun proteomics. The total proteins from non-germinated seeds and 24 h germinated seeds of 4 rice cultivars were extracted and analyzed by in-gel digestion coupled with tandem mass spectrometry (GeLC-MS/MS). A total phenolic content was analyzed from the crude methanol extract of those grains after germination for 0, 24, and 48 h using Folin-Ciocalteu assay. The analysis showed that seed nutritional-associated proteins, especially phenolic-associated proteins, increased after germination according to the accumulation of the total phenolic content. The expressions of 6 phenolic-associated proteins, including phenylalanine ammonia-lyase, serine carboxypeptidase-like protein, isoflavone-7-O-methyltransferase, isoflavonoid glucosyltransferase, glycosyltransferase family 61 protein and UDP-glucose flavonoid 3-O-glucosyltransferase were increased by 2.20 - 15.90 folds after germination. This study provides evidence that rice germination for 24 h has essentially influenced the increased nutritional values of BR and the phenolic biosynthetic pathway.

Effect of sowing date and harvest time on longevity of rice seeds

1997 ◽  
Vol 7 (1) ◽  
pp. 13-20 ◽  
Author(s):  
N. Kameswara Rao ◽  
M. T. Jackson
Keyword(s):  
Indica Rice ◽  
Sowing Date ◽  
Rice Cultivar ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Harvest Time ◽  
The Third ◽  
Sowing Dates ◽  
Germination Ability ◽  
The Mean

AbstractChanges in germination ability and longevity were monitored during seed development in three japonica rice cultivars and one indica rice cultivar sown on three different dates, 14 October 1993, 24 November 1993 and 5 January 1994 at Los Baños, Philippines. Germinability of the seeds varied among cultivars in the early stages of development, but it was generally similar across sowing dates. The estimates of potential longevity (determined by storage at 40°C and 15% moisture and quantified by the values of the seed lot constant K1 of the viability equation) differed among cultivars and sowing dates. While the maximum potential longevity attained across different sowing dates was similar in the japonica cultivars Ju ku and Chianan 8, it was significantly higher in the first sowing than in the second or third sowings in cv. Akihikari. In the indica cultivar IR 58, maximum potential longevity attained in the second and third sowings was significantly greater than that in the first sowing. The mean potential longevity, averaged over cultivars and sowing dates, was marginally higher in the first sowing (K1=3.81) than in the second (3.65) and third (3.63); and averaged over cultivars and harvest times it was greatest at 34.8 days after flowering (DAF) in the first sowing, 31.8 DAF in the second and 28.3 DAF in the third. These results suggest that sowing in mid-October to allow seed ripening to coincide with the cooler and drier segment of the Los Baños dry season, and harvesting 35 DAF can improve the potential longevity of some japonica cultivars.

scholarly journals Gene Expression Analysis of Resistant and Susceptible Rice Cultivars to Sheath Blight after Inoculation with Rhizoctonia Solani

2021 ◽  
Author(s):  
Xiaohe Yang ◽  
Xin Gu ◽  
Junjie Ding ◽  
Liangliang Yao ◽  
Xuedong Gao ◽  
...  
Keyword(s):  
Gene Expression ◽  
Rhizoctonia Solani ◽  
Metabolic Pathways ◽  
Indica Rice ◽  
Leaf Sheath ◽  
Sheath Blight ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Rice Sheath Blight ◽  
Go Annotation

Abstract Background: Rice sheath blight, caused by Rhizoctonia solani Kühn (teleomorph: Thanatephorus cucumeris), is one of the most severe diseases in rice (Oryza sativa L.) worldwide. Studies on resistance genes and resistance mechanisms of rice sheath blight has mainly focused on indica rice. Rice sheath blight is a growing threat to rice production with the increasing planting area of japonica rice in Northeast China, and it is therefore essential to explore the mechanism of sheath blight resistance in this rice subspecies.Results: In this study, RNA-seq technology was used to analyse the gene expression changes of leaf sheath inoculation with R. solani at 12, 24, 36, 48, and 72 h after inoculation of the resistant cultivar ‘Shennong 9819’ and susceptible cultivar ‘Yueguang’. A total of 2275 differentially expressed genes (DEGs) were identified in our study. Gene Ontology (GO) annotation and Kyoto Encyclopaedia of Genes and Genomes (KEGG) enrichment analysis of these DEGs showed that the metabolic pathways of the two rice cultivars were similar and approximately covered most of the biological processes after inoculation with R. solani. Conclusion: The main differences between the resistant and susceptible cultivars were the activity of DEGs in response to R. solani and the enrichment of metabolic pathways involved in these genes. Upon experiencing external stress, the genes in the leaf sheath of Shennong 9819 showed a fluctuating response, whereas the genes in the leaf sheath of Yueguang had a higher activity. The phenylalanine metabolism and plant hormone signal transduction play important roles in disease resistance. Their response in the leaf sheath of Shennong 9819 was faster than that of Yueguang, and they were highly enriched at 12 h after inoculation.

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