scholarly journals New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3389 ◽  
Author(s):  
Iuliana Aprodu ◽  
Ștefania Adelina Milea ◽  
Roxana-Mădălina Anghel ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Hydrophobic Interactions ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Added Value ◽  
Black Rice ◽  
Coating Materials ◽  
Good Thermal Stability

The aqueous anthocyanin-rich extract derived from black rice (Oryza sativa L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at least one anthocyanin molecule. The hydrophobic interactions and hydrogen bonding across the interfaces appeared to be mainly responsible for the stabilizations of the complexes formed between the coating material and bioactive compounds. Two dark purple colored powders, differentiated by the ratio of the encapsulation materials used, rich in phytochemicals were obtained, with an encapsulation efficiency of up to 99%. The powders were tested for antioxidant activity, cytocompatibility, and thermal stability. The morphological structure of the powders highlighted the presence of encapsulated anthocyanins. Both powders showed a remarkable antioxidant activity of about 46 mM Trolox/g D.W., and cytocompatibility on the L929 fibroblast culture. At certain concentrations, both powders stimulated cell proliferation. The powders showed a good thermal stability between 75 and 100 °C for 15 min. The powders were tested in a food model system and checked for stability of phytochemicals during storage. The added value of the powders was demonstrated throughout the antioxidant activity, which remained unchanged during storage.

scholarly journals Endosphere microbiome assemblage in scented black rice is affected by plant development, with possible functional roles

2020 ◽  
Author(s):  
K. Malabika Singha ◽  
Brahmanand Singh ◽  
Dinesh Kumar Maheswari ◽  
Piyush Pandey
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Bacterial Community ◽  
Plant Growth ◽  
Plant Development ◽  
Oryza Sativa L ◽  
Antioxidant Property ◽  
Mature Stage ◽  
Black Rice ◽  
Endophytic Bacterial Community

Abstract Background: Endophytic bacterial community of plant helps in plant growth and health. However, compositional and functional responses of bacterial endophyte communities in black rice and its correlation with antioxidant property are still not understood. Black scented rice, Chakhao ( Oryza sativa L.) is important for its unique fragrance, high antioxidant and anthocyanin content. Here, the compositional and functional role of the endophytic bacterial community, associated with black scented rice - Chakhao ( Oryza sativa L.) at young and mature stage of plant growth, in correlation with antioxidant property has been elucidated.Result: Bray–Curtis community dissimilarity analysis confirmed overlapping of community in shoot and root tissues at the young stage, but not in mature plants. Proteobacteria was found to be the most dominant phyla, and along with Cyanobacteria and Planctomycetes, it dominated the core endospheric microbiome. The genera Agrobacterium, Pleomorphomonas, Bradyrhizobium, Novasphingobium, Caulobacter, Devosia were the most abundant. The antioxidant activity of mature stage plants was found to be higher in comparison to young plants. The total polyphenol content (TPC) was found to be highest in root of Sempak variety (89.06 µg GAE/g). The relative abundance of Pleomorphomonas was positively correlated with TPC, while Gemmata , Unclassified Pirellulaceae , Unclassified Stramenopiles positively correlated with total flavonoid content (TFC). Accordingly, functional metagenome analysis of the endophytic microbiome revealed that few unique genes (naringenin-3-dioxygenase and anthocyanidin-3-O-glucosyltransferases) for flavonoid and anthocyanin synthesis were abundant in mature stage of plant development. Specific enrichment of the antioxidant producing genes in the mature plant endophytic microbiome was assigned to bacteria such as Streptomyces, Pantoea and Bradyrhizobium , which might have contributed to the common pathway of flavonoid synthesis. Conclusion: This study allows us to recognize the linkage between the endophytic bacterial community dynamics and antioxidant activity of scented black rice plant and its comparative account at young and mature stages of growth.

scholarly journals Gambaran aktivitas dan stabilitas antioksidan ekstrak beras hitam (Oryza sativa L.) kultivar Enrekang Sulawesi Selatan

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Pricilia Tan ◽  
Nelly Mayulu ◽  
Shirley Kawengian
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Nutritional Value ◽  
Oryza Sativa L ◽  
Rice Paddy ◽  
Rice Cultivar ◽  
Black Rice ◽  
South Sulawesi ◽  
The People ◽  
Dpph Method

Abstract: Rice is the main type of food that is very essential to the people of Asia, especially in Indonesia. Color pigments, which are located on the outer layer of black rice paddy, have been reported to contain a mixture of anthocyanin compounds. Anthocyanin compounds act as antioxidants and free radical catchers, which serve to prevent some degenerative diseases. Black rice contains a nutritional value that is superior to other types of rice. It includes high content of protein, vitamins and minerals although there are distinct varieties depending on the location of production. This research has intended to determine the description of the activity and stability of the antioxidant from black rice extract (Oryza sativa L.) cultivars in Enrekang, South Sulawesi at 100 degrees Celsius heating with the periods of 0, 10, 20 and 30 minutes, and the antioxidant activity has been tested using DPPH and FRAP methods. Based on the results of the research using DPPH method, it was discovered that the activity of radical scavengers increased by the effect of the temperature from extracts of the black rice cultivar in Enrekang heated for 0, 10, 20, and 30 minutes at a temperature of 100 ° C and the antioxidant activity of the extracts of the black rice was relatively stable against heating that was tested using FRAP.Keywords: black rice, antioxidants, DPPH, FRAPAbstrak: Beras merupakan jenis pangan utama yang penting bagi masyarakat di Asia, terutama di Indonesia. Pigmen warna yang terletak pada lapisan luar padi dari beras hitam telah dilaporkan mengandung campuran senyawa antosianin, senyawa antosianin berfungsi sebagai antioksidan dan penangkap radikal bebas, sehingga berperan untuk mencegah terjadinya beberapa penyakit degeneratif. Beras hitam memiliki kandungan nilai gizi yang lebih unggul dari beras jenis lainya. Seperti kandungan protein yang tinggi, vitamin dan mineral. Meskipun terdapat perbedaan varietas tergantung pada lokasi produksinya. Penelitian ini bertujuan untuk mengetahui gambaran aktivitas dan stabilitas antioksidan dari ekstrak beras hitam (Oryza sativa L.) kultivar Enrekang, Sulawesi Selatan pada pemanasan 100oc dengan lama pemanasan 0, 10, 20, dan 30 menit dan diuji aktivitas antioksidan menggunakan metode DPPH dan FRAP. Berdasarkan hasil penelitian menggunakan metode DPPH, didapatkan bahwa aktivitas penangkal radikal bebas meningkat dengan efek pemanasan pada ekstrak beras hitam (Oryza sativa L.) kultivar Enrekang Sulawesi Selatan dengan pemanasan 0, 10, 20, dan 30 menit pada suhu 100oC. Dan aktivitas antioksidan pada ekstrak beras hitam relative stabil terhadap pemanasan yang diuji menggunakan metode FRAP.Kata kunci: beras hitam, antioksidan, DPPH, FRAP

scholarly journals Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng indigenous of Indonesia

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
Venty Suryanti ◽  
Riyatun ◽  
SUHARYANA SUHARYANA ◽  
Sutarno ◽  
Ozi Adi Saputra
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Health Benefit ◽  
Total Phenolic ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Dpph Method ◽  
Gamma Irradiated

Abstract. Suryanti V, Riyatun, Suharyana, Sutarno, Saputra OA. 2020. Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng Indigenous of Indonesia. Biodiversitas 21: 4205-4212. Nowadays, black rice is gaining consumer interest because of its health benefit. Due to the high content of antioxidant compounds such as phenolics and flavonoids, the nutritional profile of black rice is much better than any other rice varieties. Anthocyanins, pigment with powerful antioxidant properties, give a vibrant color to the rice. The antioxidant activity and chemical constituents of the non-irradiated and gamma-irradiated black rice Oryza sativa L. var Cempo Ireng were investigated. The total phenolic content was determined based on the reaction of the Folin-Ciocalteu reagent with samples. Total anthocyanin was determined by the pH differential method. Antioxidant activity was fulfilled using DPPH method. The results revealed that non-irradiated and gamma-irradiated black rice were categorized as potent antioxidants. It is noted that irradiation increased antioxidant activity and changed the chemical components of black rice. Both of non-irradiated and irradiated black rice contains simple phenolics and flavonoids, including anthocyanins. Non-irradiated and irradiated black rice possess similar types of secondary metabolites, with different chemical content. The non-irradiated black rice contains anthocyanins of cyanidin-3-O-glucoside, whereas the irradiated black rice possesses anthocyanin of peonidin-3-O-glucoside. Additionally, irradiated black rice contains terpenoids, which increased its antioxidant activity compared to the control.

scholarly journals Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice (Oryza sativa L.) Stigma Protoplast

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 685
Author(s):  
Enerand Mackon ◽  
Yafei Ma ◽  
Guibeline Charlie Jeazet Dongho Epse Mackon ◽  
Qiufeng Li ◽  
Qiong Zhou ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Subcellular Localization ◽  
Oryza Sativa L ◽  
Scientific Evidence ◽  
Brown Rice ◽  
The Body ◽  
Central Vacuole ◽  
In Planta ◽  
Black Rice

Anthocyanins belong to the group of flavonoid compounds broadly distributed in plant species responsible for attractive colors. In black rice (Oryza sativa L.), they are present in the stems, leaves, stigmas, and caryopsis. However, there is still no scientific evidence supporting the existence of compartmentalization and trafficking of anthocyanin inside the cells. In the current study, we took advantage of autofluorescence with anthocyanin’s unique excitation/emission properties to elucidate the subcellular localization of anthocyanin and report on the in planta characterization of anthocyanin prevacuolar vesicles (APV) and anthocyanic vacuolar inclusion (AVI) structure. Protoplasts were isolated from the stigma of black and brown rice and imaging using a confocal microscope. Our result showed the fluorescence displaying magenta color in purple stigma and no fluorescence in white stigma when excitation was provided by a helium–neon 552 nm and emission long pass 610–670 nm laser. The fluorescence was distributed throughout the cell, mainly in the central vacuole. Fluorescent images revealed two pools of anthocyanin inside the cells. The diffuse pools were largely found inside the vacuole lumen, while the body structures could be observed mostly inside the cytoplasm (APV) and slightly inside the vacuole (AVI) with different shapes, sizes, and color intensity. Based on their sizes, AVI could be grouped into small (Ф < 0.5 um), middle (Ф between 0.5 and 1 um), and large size (Ф > 1 um). Together, these results provided evidence about the sequestration and trafficking of anthocyanin from the cytoplasm to the central vacuole and the existence of different transport mechanisms of anthocyanin. Our results suggest that stigma cells are an excellent system for in vivo studying of anthocyanin in rice and provide a good foundation for understanding anthocyanin metabolism in plants, sequestration, and trafficking in black rice.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

scholarly journals Agrobacterium Tumefaciens Mediated Transformation of rolC::Hd3a-GFP in Black Rice (Oryza Sativa L. cv. Cempo Ireng) to Promote Early Flowering

2015 ◽  
Vol 14 ◽  
pp. 469-473 ◽  
Author(s):  
Yekti Asih Purwestri ◽  
Resta Dewi Komala Sari ◽  
Lisa Novita Anggraeni ◽  
Aries Bagus Sasongko
Keyword(s):  
Oryza Sativa ◽  
Agrobacterium Tumefaciens ◽  
Oryza Sativa L ◽  
Early Flowering ◽  
Black Rice
Sign in / Sign up

Export Citation Format

Share Document