Germinated brown rice relieves hyperlipidemia by alleviating gut microbiota dysbiosis

Hyperlipidemia is a frequent metabolic disorder that is closely associated with diet. It is believed that brown rice, containing the outer bran layer and germ, is beneficial for the remission of hyperlipidemia. This study established a rat model of hyperlipidemia by feeding a high-fat diet. The hypolipidemic potential of germinated brown rice(Gbrown) and germinated black rice(a germinated black-pigmented brown rice, Gblack) were explored in the model rats, mainly in the aspects of blood lipids, lipases, apolipoproteins, and inflammation. The gut microbiota in hyperlipidemic rats receiving diverse dietary interventions was determined by 16S rDNA sequencing. The results showed that the intervention of Gbrown/Gblack alleviated the hyperlipidemia in rats, evidenced by decreased TC, TG, LDL-C, and apolipoprotein B, and increased HDL-C, HL, LPL, LCAT, and apolipoprotein A1. Gbrown/Gblack also weakened the inflammation in hyperlipidemia rats, evidenced by decreased TNF-α, IL-6, and ET-1. In addition, 16S rDNA sequencing revealed that the diet of Gbrown/Gblack elevated the abundance and diversity of gut microbiota in hyperlipidemia rats. At the phylum level, Gbrown/Gblack decreased Firmicutes, increased Bacteroidetes, and decreased the F/B ratio in hyperlipidemia rats. At the genus level, Gbrown/Gblack decreased Streptococcus and increased Ruminococcus and Allobaculum in hyperlipidemia rats. Some differential microbial genera relating to lipid metabolism were also determined, such as the Lachnospira and Ruminococcus in the Gblack group, and the Phascolarctobacterium, Dorea, Turicibacter, and Escherichia-Shigella in the Gbrown group. Notably, the beneficial effect of Gblack was stronger than Gbrown. To sum up, the dietary interventions of Gbrown/Gblack contributed to the remission of hyperlipidemia by alleviating the dysbiosis of gut microbiota.

Identification of an anticancer compound against HT-29 cells from Phellinus linteus grown on germinated brown rice

Objective:To isolate and identify the anticancer compound against proliferation of human colon cancer cells from ethyl acetate(EtOAc)extract ol Phellinus linteus grown on germinated brown rice(PB).Methods:EtOAc extract of PB was partitioned with n-hexane,EtOAc,and water-saturated n-butanol.Anticancer compound of n-hexane layer was isolated and identified by HPLC and NMR,respectively.Cytotoxicity against HT-29 cells was tested by SRB assay.Results:The n-hexane layer obtained after solvent fractionation of PB EtOAc extracts showed a potent anticancer activity against the HT-29 cell line.Atractylenolide I,a eudesmane-type sesquiterpene lactone,a major anticancer substance of PB,was isolated from the n-hexane layer by silica gel column chromatography and preparative-HPLC.This structure was elucidated by one-and two-dimensional NMR spectroscopic data.Atractylenolide I has not been reported in mushrooms or rice as of yet.The isolated compound dose-dependently inhibited the growth of HT-29 human colon cancer cells.Conclusions:Atractylenolide I might contribute to the anticancer effect of PB.

Study on evaluation of gamma oryzanol of germinated brown rice by near infrared spectroscopy

Germinated brown rice(GBR)is rich in gamma oryzanol which increase its consumption popularity,particularly in the health food market.The objective of this research was to apply the near infraredspectroscopy(NIRS)for evaluation of gamma oryzanol of the germinated brown rice.The germinated brown rice samples were prepared from germinated rough rice(soaked for 24 and 48 h,incubated for 0,6,12,18,24,30 and 36 h)and purchased from local supermar kets.The germinated brown rice sampleswere subjected to NIR scanning before the evaluation of gamma oryzanol by using partial extractionmet hodology.The prediction model was established by partial least square regression(PLSR)andvalidated by full cross validation method.The NIRS model established from various varieties of germinated brown rice bought from diferent markets by first derivatives+vector normalizationpretreated spectra showed the optimal prediction with the correlation of determination(R?),root mean squared error of cross validation(RMSECV),and bias of 0.934,8.84×10^(-5) mg/100 g drymatter and 1.06×10^(-5) mg/100 g dry matter,respectively.This is the first report on the application of NIRS in the evaluation of gamma oryzanol of the germinated brown rice.This information is veryuseful to the germinated brown rice production factory and consumers.

The metabolomics variations among rice, brown rice, wet germinated brown rice, and processed wet germinated brown rice

Germination and processing are always accompanied by significant changes in the metabolic compositions of rice. In this study, polished rice(rice), brown rice, wet germinated brown rice(WGBR), high temperature and pressure-treated WGBR(WGBR-HTP), and low temperature-treated WGBR(WGBR-T18) were enrolled. An untargeted metabolomics assay isolated 6 122 positive ions and 4 224 negative ions(multiple difference ≥1.2 or ≤0.8333, P<0.05, and VIP≥1) by liquid chromatography-mass spectrum. These identified ions were mainly classified into three categories, including the compounds with biological roles, lipids, and phytochemical compounds. In addition to WGBR-T18 vs. WGBR, massive differential positive and negative ions were revealed between rice of different forms. Flavonoids, fatty acids, carboxylic acids, and organoxygen compounds were the dominant differential metabolites. Based on the Kyoto Encyclopedia of Genes and Genomes(KEGG) database, there 7 metabolic pathways(phenylalanine/tyrosine/tryptophan biosynthesis, histidine metabolism, betalain biosynthesis, C5-branched dibasic acid metabolism, purine metabolism, zeatin biosynthesis, and carbon metabolism) were determined between brown rice and rice. Germination changed the metabolic pathways of porphyrin and chlorophyll, pyrimidine, and purine metabolisms in brown rice. In addition, phosphonate and phosphinate metabolism, and arachidonic acid metabolism were differential metabolic pathways between WGBR-HTP and WGBR-T18. To sum up, there were obvious variations in metabolic compositions of rice, brown rice, WGBR, and WGBR-HTP. The changes of specific metabolites, such as flavonoids contributed to the antioxidant, anti-inflammatory, anti-cancer, and immunomodulatory effects of GBR. HTP may further improve the nutrition and storage of GBR through influencing specific metabolites, such as flavonoids and fatty acids.

Antioxidative and Neuroprotective Activities of the Pre-Germinated Brown Rice Extract

We evaluated the effects of pre-germinated brown rice extract (PGBR ex) with enhanced levels of GABA on proliferation and apoptosis of neuronal SK-N-SH cells line. Firstly, we used HPLC methods to study the level of γ-aminobutyric acid (GABA) in all rice extracts. We found that the concentration of GABA in the PGBR ex were 3 and 8 times higher than the GABA concentration in non-germinated brown rice (BR ex) and white rice (WR ex) compared with the stan- dard GABA respectively. Next we study the protective effects of brown rice extract by investigating various methods, we found that the effects of dose-dependent study by treated with PGBR ex, BR ex and WR ex at (0 - 4000 μg/ml). The data from MTT assay showed that the higher concentration of all rice extracts were not induced toxicity to SK-N-SH cells. To test the protective effect by study the viability of SK-N-SH cells. These results showed that PGBR ex and BR ex can protect cells by significantly increase cells survival up to 29.3% ± 0.01% and13.4% ± 0.07 % (p 56.9% ± 0.02 % (p < 0.05), compared with un- treated cells (control). Next study we test the effect of cells apoptotic by ROS assay and DNA fragmentation. The results showed that PGBR ex were definitely decrease the amount of ROS formation and had a little of DNA ladders comparable with condition that induced by 150 ?M H2O2. Our data indicating that PGBR ex with enhanced levels of GABA effectively inhibit SK-N-SH cells proliferation and apoptosis. These present results suggest that intake of PGBR and BR instead of WR is effective to protect cell proliferation and apoptosis which may be useful nutritional to prevent neuronal cells from neurodegenerative disease.

Discrete element simulation of the grain mixing law in brown rice germination device

The discrete element method(DEM)was used in this study to numerically simulate the mixing process and motion law of particles in brown rice germination device.And the reliability of simulation experiments was verified through physical experiments.In the discrete element simulation experiment,there were three mixing stages in the mixing process of the particles.The particle motion conditions at different rotational speeds were rolling,cascading,cataracting and centrifuging.The lower the filling degree,the higher the particle mixing efficiency.The radial trajectory of the particles was approximated as an elliptical helix that continuously shrank towards the axis.The research results indicated that under the same speed and filling conditions,the motion of brown rice particles in both the simulated and physical test environments is rolling and the drop height is the same.

发芽糙米易煮米生产方法的研究

用现有生产工艺获得的发芽糙米产品外观有裂纹,蒸煮时间长,有硬硬的颗粒感,口感不佳,为解决这些问题,本试验对精选的糙米进行发芽,选择物料初始化水分、灭菌温度、灭菌时间为参数,以感官综合评分作为发芽糙米易煮米品质评价指标,采用响应曲面法研究发芽糙米易煮米生产加工技术,优化出最佳的加工关键参数。结果表明,当物料初始化水分为37%、灭菌温度为119℃、灭菌时间为14 min时,感官评分最高为73分。发芽糙米易煮米加工技术缩短了发芽糙米的蒸煮时间,激发出糙米独特的香甜味道,且可以与白米同煮同熟,口感更佳。

基于模糊数学感官评价法优化营养复配预熟糙米粉配方工艺

该研究以微波冻干处理后的发芽糙米粉为原料,以吸水指数和水溶指数结合模糊数学感官评分为指标,研究黑豆粉、抗性糊精和赤藓糖醇的添加量对营养复配预熟化发芽糙米粉品质的影响,并对复配发芽糙米粉的营养特性、卫生指标和贮藏稳定性进行分析。研究结果表明,营养复配发芽糙米粉的最优配方为黑豆粉添加量20%、抗性糊精添加量8%、赤藓糖醇添加量4%。复配糙米粉营养价值提高,卫生指标符合国家标准,在贮藏120 d后新鲜度变差但仍高于原粮糙米。

基于模糊数学感官评价法优化微波复热型发芽糙米饭的工艺研究

以微波预熟化发芽糙米为原料,采用模糊数学感官评价结合复水率为指标,研究料液比、β-环糊精添加量、复热时间对其品质的影响,并对微波复热方便发芽糙米饭的营养成分、卫生指标及贮藏稳定性进行分析。结果表明,最佳微波复热方便发芽糙米饭配方:添水量为料液比1∶5(m/v),β-环糊精添加量0.6%,复热时间10 min。相比于未处理的原粮糙米,微波复热方便发芽糙米饭中γ-氨基丁酸含量增加了13.78%、黄酮含量增加了19.20%。微波复热方便发芽糙米饭最佳贮藏时间为0~120天,在贮藏120天后新鲜度指示剂由浅绿色变为浅黄色,新鲜度下降。本研究可为微波复热方便发芽糙米饭工艺研究提供一定的理论基础,为后续微波复热方便发芽糙米饭的研发提供一种新思路。

发芽糙米γ-氨基丁酸富集、调控及其功能食品研究进展

氨基丁酸(γ-aminobutyric acid, GABA)作为一种4碳、非蛋白质氨基酸,是发芽糙米中重要的生物活性成分之一。本文总结了近年来关于发芽糙米GABA的研究进展,发现发芽糙米中GABA主要位于胚芽,GABA含量存在显著的遗传多样性,并且籼稻GABA含量一般高于粳稻。浸泡温度、浸泡时间、浸泡方式等浸泡条件能显著影响发芽糙米GABA生成;同时,GABA积累速率和积累量还与发芽温度、发芽时间、发芽方式等发芽条件密切相关。此外,逆境胁迫、超声波处理、脉冲强光照射等非生物胁迫处理均能有效促进发芽糙米GABA的积累。发芽糙米中GABA的生物合成与代谢途径主要包括GABA支路与多胺降解途径,其会受到谷氨酸脱羧酶、γ-氨基丁酸转氨酶和琥珀酸半醛脱氢酶等关键酶的调控。本文探讨了发芽糙米GABA潜在的生物学功能以及富含GABA的发芽糙米主食、饮料等功能性食品的研发与应用情况,并对发芽糙米中GABA的未来研究和发展趋势进行了展望,为富含GABA的水稻育种和发芽糙米相关营养食品的开发提供了理论参考。

烘烤加工对谷物代餐粉GI值及其理化特性的影响

为开发一款适合糖尿病人食用的中低血糖生成指数(GI)的谷物代餐粉,以富硒发芽糙米、红小豆、薏米、苦荞、豆渣和桑叶提取物为原料,以感官评分和GI值加权评分为指标,通过响应面试验优化烘烤加工工艺,探讨烘烤与挤压加工两种加工方式对富硒发芽糙米代餐粉的微观结构、晶体特性、糊化特性、糊化度、冲调性、结块率等理化特性的影响。结果显示,在烘烤时间35 min、烘烤温度140℃、液料比1:1(L/kg)最优条件下,GI值为62.75,感官评分为91.17,加权综合评分最高为60.69。与未加工代餐粉相比,烘烤最优代餐粉与挤压代餐粉相对结晶度下降为15.15和4.28,B型和V型晶型都有所增加,微观结构中圆形淀粉颗粒均减少,不规则颗粒增多;电子鼻综合评价方程中,气味综合得分从高到低依次是烘烤最优代餐粉>挤压代餐粉>未加工代餐粉。实验结论表明烘烤最优代餐粉GI值在55~70之间,属于中低GI范围,适合糖尿病人食用,可推荐作为开发中低血糖生成指数代餐粉的优选加工参数。

糙米不同方式发芽过程中主要营养变化

以嘉丰优2号糙米为供试材料,采用浸泡法和微量浸润法两种方式发芽,比较糙米发芽过程中营养成分的变化。结果表明,发芽过程中,浸泡法发芽糙米γ-氨基丁酸(GABA)含量在发芽第48 h时达到最大值19.14 mg/100 g,微量浸润法发芽糙米GABA含量在发芽第54 h时相较发芽前增加了2.49倍,其含量达到21.25 mg/100 g;在整个发芽(54 h)过程中,浸泡法和微量浸润法发芽糙米谷胱甘肽含量由最初的40.83μg/g分别上升到123.22、140.26μg/g,多酚含量从44.03 mg/100 g分别增长到64.19、66.22 mg/100 g,α-淀粉酶、β-淀粉酶和总淀粉酶活力活力逐渐增加且微量浸润法增加更明显,直链淀粉、支链淀粉和总淀粉含量均呈持续降低趋势;植酸酶活力逐渐增强,植酸含量由起始的7.04 g/kg分别降低至4.42、4.33 g/kg。通过比较两种发芽方式对发芽糙米营养品质的影响,发现采用微量浸润法发芽的糙米产品营养品质高,更有利于发芽糙米的进一步开发。

Effects of germination and aeration treatment following segmented moisture conditioning on theγ-aminobutyric acid accumulation in germinated brown rice

Brown rice was treated by segmented moisture conditioning to reach the suitable water content and aerated with air for germination.The effects of germination and aeration treatment on theγ-aminobutyric acid(GABA)content in germinated brown rice were studied.The results showed that the germination rate,glutamic acid,glutamate decarboxylase activity and GABA content in germinated brown rice increased significantly and then decreased with the increase of germination and aeration treatment parameters.Correlation analysis also revealed that there was a significant positive correlation between GABA accumulation and glutamic acid content,glutamate decarboxylase activity.These results suggested that the aeration treatment during germination following segmented moisture conditioning could contribute to a high GABA content of germinated brown rice.

Nondestructive determination of GABA in germinated brown rice with near infrared spectroscopy based on wavelet transform denoising

The objective of this study was to analyze the content ofγ-aminobutyric acid(GABA)in germinated brown rice(GBR)by using near-infrared spectroscopy(NIRS)and the pretreatment method of wavelet de-noising(WD).The prediction accuracy of the NIRS model established by the Daubechies5 wavelet basis function at 3 level denoising treatment is the highest,the correlation coefficient for calibration(rc)is 0.931,the root mean square error of calibration(RMSEC)is 0.4038 mg/100 g,the Bias of calibration is 0.006,the correlation coefficient for prediction(rp)is 0.916,the root mean square error of prediction(RMSEP)is 0.4329 mg/100 g,the Bias of prediction is 0.010,and the ratio of performance to deviation(RPD)is 4.911.Results showed that the predicted and actual values had high correlation.Therefore,these results indicate that the NIRS model treated by WD is feasible to detect GABA content in GBR rapidly and nondestructively.

灵芝发芽糙米蒲公英复合饮料研制

为了提高灵芝、发芽糙米和蒲公英的附加值,以发芽糙米灵芝液体发酵液为原料,采用单因素试验和正交试验方法对灵芝发酵液、蒲公英提取物、木糖醇和柠檬酸的添加量及海藻酸钠与羧甲基纤维素钠形成的复配稳定剂添加量进行研究。结果表明,灵芝发酵液添加量40%,蒲公英提取物添加量0.35%,木糖醇添加量4%,柠檬酸添加量0.005%,复配稳定剂添加量0.3%(羧甲基纤维素钠与海藻酸钠之比为1∶2)时,得到了品质符合相关标准、感官最佳、稳定性较好的灵芝发芽糙米蒲公英复合饮料,具有良好的保健功能,符合消费者对保健饮料的需求。

发芽对糙米粉性质及糙米鲜湿米线品质的影响

比较了发芽和未发芽糙米米粉直链和支链淀粉含量、水合特性、糊化特性差异,并探究了发芽对糙米鲜湿米线蒸煮品质、质构特性、微观结构、营养成分及感官品质的影响。结果表明:与未发芽糙米粉相比,发芽糙米粉的直链、支链淀粉含量分别下降了11.19%和15.49%;水合特性提高,在100℃下溶水率和溶胀率分别提高了1.75倍和1.15倍,糊化特性中黏度的降低与发芽糙米鲜湿米线蒸煮损失率提高、质构硬度和弹性降低、微观结构松散均密切相关;发芽糙米制备的鲜湿米线口感更加柔软顺滑,营养价值更高。

高γ-氨基丁酸水稻及其米制食品开发应用研究进展

氨基丁酸(GABA)是一种动植物中普遍存在的四碳非蛋白质氨基酸。在哺乳动物中GABA是一种重要的抑制性神经递质,介导40%以上的抑制性神经传导,而在植物中GABA主要参与胁迫响应、调节碳氧平衡和传递信号等多种重要生命活动。富含GABA的稻米对人体具有调节血压、提高肝肾能力和改善睡眠质量等作用。本文综述了水稻品种间GABA含量差异、GABA代谢通路、GABA的保健功能、富集GABA的方法和国内外高GABA稻米的开发应用现状,并展望了高GABA水稻应用前景,以期为高GABA水稻育种及产品开发提供参考。

发芽糙米的品质比较分析

为选择γ-氨基丁酸含量高、食味品质优良的上海地产发芽糙米品种,首先通过测定发芽糙米的感官品质选择出食味品质较好的品种,再通过发芽糙米的特性、蒸煮品质、糊化特性和γ-氨基丁酸含量分析发芽糙米的品质。结果表明:根据最佳蒸煮时间、吸水率和体积膨胀率综合评价得出,‘松香粳1018’的蒸煮时间较短;根据感官评分、质构特性及糊化特性综合分析得出,‘松香粳1018’食味品质较好,且γ-氨基丁酸含量高。综上,‘松香粳1018’可作为发芽糙米开发的优良品种。

不同改良剂对发芽糙米-小麦面团性质及馒头品质的影响

研究了不同浓度的改良剂羟丙基甲基纤维素(hydroxypropyl methylcellulose,HPMC)、黄原胶(xanthan gum,XG)和葡萄糖氧化酶(Glucose oxidase,GOX)对发芽糙米-小麦面粉(1:1)面团性质和馒头品质的影响。以不添加改良剂为对照,分析不同面团的热机械性能和吹泡特性,并以色泽、质构、比容、高径比和感官得分为指标,评价不同馒头的整体品质。结果表明,HPMC的添加显著(P<0.05)降低了面团的形成时间、稳定性、C2和CS。然而,XG和GOX的添加增加了面团的形成时间、稳定性和C2。不同改良剂的添加可能增强了蛋白质与蛋白质或淀粉分子之间的相互作用,从而加强面团的面筋网络。此外,改良剂的添加显著(P<0.05)提高了馒头弹性和感官评分。因此,适当添加HPMC和XG可以改善发芽糙米-小麦面粉馒头品质。本研究为改善馒头品质和促进GBRF在面制品体系中的应用提供了理论参考。

富铬发芽糙米粉性质分析及其在馒头中的应用研究

目的探究富铬发芽对糙米粉性质的影响及其应用特性研究。方法通过单因素实验明确发芽糙米中有机铬最佳富集工艺,对普通糙米粉、普通发芽糙米粉、富铬发芽糙米粉的热力学性质、结晶结构、短程有序结构及表面微观结构进行比较。将富铬发芽糙米粉应用于馒头制作,并对糙米馒头的质构分析、感官评分、水解氨基酸总含量进行研究。结果糙米在浸泡时间12 h、发芽温度30℃、三氯化铬溶液质量浓度为80 mg/L时,有机铬含量达到最高0.266 mg/kg,此时有机铬转化率为50.7%。富铬发芽糙米粉与普通糙米粉相比,糊化焓值升高14.49%,淀粉结晶结构未改变,无新的化学物生成,但表面完整性破坏。在小麦粉中添加20%比例富铬发芽糙米粉使馒头的硬度升高52.30%,胶黏性升高30.64%,咀嚼性升高32.21%,弹性降低32.30%。水解氨基酸总含量升高3.37%。此时糙米馒头的感官评分最高,为87.7分,最易被人们接受。结论富铬发芽过程并未改变糙米粉的理化性质,20%糙米粉添加比例接受度最高,这可为富铬发芽糙米粉的应用提供参考依据。