Metabolomic Analysis of Germinated Brown Rice at Different Germination Stages

Brown rice (BR) is unpolished rice containing many bioactive compounds in addition to the basic nutrients of the rice grain. Herein, BR was germinated for up to 48 h to prepare germinated brown rice (GBR). The physiological and chemical changes in the GBR during germination were analyzed. GBR samples germinated for 48 h were in the radicle-emergence stage, but root formation was not observed. The change in the GBR metabolite profile during germination was analyzed to determine the effect of germination on the chemical profiles of the GBR samples. Twenty-five metabolites including acidic compounds, amino acids, sugars, lipid metabolites, and secondary metabolites were identified as the components that contributed to the variations in the GBR groups germinated for different time periods. Among the metabolites, the carbohydrates associated with energy production and lipid metabolites changed significantly. Based on the identified metabolites, a metabolomic pathway was proposed. Carbohydrate metabolism, citric acid cycle, and lipid metabolism were the main processes that were affected during germination. Although further studies on the relationship between the metabolite profile and nutritional quality of the GBR are needed, these results are useful for understanding the effect of germination on the physiological and chemical changes in BR.

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Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15892 ◽

2021 ◽

Author(s):

Natthaporn Chatchavanthatri ◽

Tiraporn Junyusen ◽

Weerachai Arjharn ◽

Tawarat Treeamnuk ◽

Payungsak Junyusen ◽

...

Keyword(s):

Infrared Radiation ◽

Brown Rice ◽

Germinated Brown Rice

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Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2011.06.030 ◽

2011 ◽

Vol 107 (3-4) ◽

pp. 385-392 ◽

Cited By ~ 27

Author(s):

Naruebodee Srisang ◽

Warunee Varanyanond ◽

Somchart Soponronnarit ◽

Somkiat Prachayawarakorn

Keyword(s):

Brown Rice ◽

Drying Kinetics ◽

Operating Conditions ◽

Germinated Brown Rice

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Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽

10.26656/fr.2017.3(3).228 ◽

2018 ◽

Vol 3 (3) ◽

pp. 199-207 ◽

Cited By ~ 2

Author(s):

I.F. Bolarinwa ◽

P.T. Lim ◽

Kharidah Muhammad

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Germinated Brown Rice ◽

Brown Rice Flour

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Effect of preoperative feeding with germinated brown rice supplement on clinical outcome of orthopaedic and gastrointestinal surgery patients

Bioactive Compounds in Health and Disease ◽

10.31989/bchd.v4i7.799 ◽

2021 ◽

Vol 4 (7) ◽

pp. 149

Author(s):

Pooja Thacker ◽

Subhadra Mandalika ◽

Rahul Shah ◽

Nilesh Doctor

Keyword(s):

Hospital Stay ◽

Inflammatory Markers ◽

Gastrointestinal Surgery ◽

Brown Rice ◽

Length Of Hospital Stay ◽

Poor Quality ◽

Germinated Brown Rice ◽

Post Surgery ◽

Bed Sores

Background: Malnutrition prior to surgery can lead to inflammation, increased length of hospital stay, bed sores, muscle weakness, poor quality of life and mortality post-surgery in patients. Therefore, preoperative drinks that have been enriched with vitamins, easily digestible carbohydrates and amino acids have been necessitated by ESPEN. Health benefits of brown rice, which is a good source of phytonutrients like GABA, Ferulic acid Oryzanol and B- complex, BCAA and maltodextrin, have been well researched.Methods: In the present study, a nutritious product was developed using germinated brown rice, salt and micronutrient mix (GBR Mix), analysed quantitatively (Proximate composition) and qualitatively (Phytochemicals). Major orthopaedic and gastrointestinal surgical patients in the age group of 40-65 years (n=124) were supplemented with GBR Mix in bouts of 3 meals (20gms x 3meals) namely lunch, mid-evening and bedtime time snack, 8 hrs prior to surgery unlike other patients who fasted for 12-16 hours prior to surgery. They were assessed for nutritional status, Serum Albumin, inflammatory markers (CRP and WBC), post-surgery complications and length of hospital stay.Results: Supplementation was found to improve blood sugar (p<0.05) in gastroenterology patients, reduce inflammatory markers like CRP(p=0.053) and WBC (p<0.001), reduced nausea and vomiting, improved food and fluid intake post-surgery in the patients. Additionally, length of hospital stay was also reduced (p=0.001).Conclusion: Thus, germinated brown rice could be recommended as an economical nutritious and anti-inflammatory pre surgery feed.Keywords: GBR, LOS, MUST, SGA, CRP, Micronutrient Mix

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Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2011.40.6.875 ◽

2011 ◽

Vol 40 (6) ◽

pp. 875-884 ◽

Cited By ~ 6

Author(s):

Kyong-Im Jung ◽

Eun-Kyung Cho ◽

Young-Ju Choi

Keyword(s):

Food Quality ◽

Brown Rice ◽

Culture Broth ◽

Phellinus Linteus ◽

Germinated Brown Rice ◽

Mycelial Culture

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The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/230/1/012038 ◽

2019 ◽

Vol 230 ◽

pp. 012038

Author(s):

A D Khoirina ◽

N S K Wardhani ◽

E S Murtini ◽

J Kusnadi ◽

S S Yuwono

Keyword(s):

Brown Rice ◽

Germinated Brown Rice

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Effects of Water Circulation and Quantity on GABA Content and some Properties of Germinated Brown Rice

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.931-932.1529 ◽

2014 ◽

Vol 931-932 ◽

pp. 1529-1533

Author(s):

Sirorat Pilawut ◽

Winit Chinsuwan

Keyword(s):

Nutritional Quality ◽

Rice Variety ◽

Brown Rice ◽

Value Added ◽

Paddy Rice ◽

Rice Grain ◽

Rice Seed ◽

Stagnant Water ◽

Germinated Brown Rice ◽

Gaba Content

At germination stage, paddy rice seed produces phytochemicals that are essential for human health. One way of value added concept for rice production is to germinate paddy rice grain to increase nutritional quality before selling. Typical method of soaking paddy grain in stagnant water for 1 to 2 days has been employed for germination. Water flowing through rice grains instead of stagnant may increase its nutritional quality. The objective of this study was to compare 2 methods of grain watering, i.e. soaking in stagnant water and circulating water through grains, on gamma aminobutyric acid (GABA) content and some other properties. The appropriate proportion of water used was also to be evaluated. The Khoa Dok Mali 105 rice variety was chosen for germination tests. The soaking and circulation methods were compared at 8 levels of water quantity i.e. 3, 4, 5, 6, 7, 8, 9 and 10 times of paddy rice by weight. The results showed GABA content of paddy rice under circulation method was higher for all water quantities. The higher the amount of water, the higher the GABA content in both watering methods.

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Using near-Infrared Spectroscopy to Investigate the Amylose Content in Rice

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.239-240.163 ◽

2012 ◽

Vol 239-240 ◽

pp. 163-166 ◽

Cited By ~ 1

Author(s):

Herlina Abdul Rahim ◽

Syahira Ibrahim

Keyword(s):

Infrared Spectroscopy ◽

Diabetic Patient ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Amylose Content ◽

Brown Rice ◽

Basmati Rice ◽

Rice Grain ◽

Milled Rice

Nowadays, there are many breeding program to improve the quality of rice since the direct measurement (iodine colorimetric) is time consuming, complex and environmentally unfriendly. The objective of this study was to analyze the amylose content (AC) in several types of local rice and import rice in Malaysia. Next is to investigate suitable rice intake for diabetic patient. In this study, non-destructive method by using Near-Infrared Spectroscopy (NIRS) was used to measure the amylose content of single rice grain for milled rice and brown rice. The result showed that the AC for the brown rice was higher than basmati rice followed by local white rice. Therefore, the high amylose content is most suitable for the diabetic patient. Thus, NIRS was a convenient way to screen the quality of rice as well as increase the global competitive for farmers in agriculture field.

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