Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evalua...Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.展开更多
Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) an...Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) andseveral quality attributes (head rice yield (HRY), color value and hardness) of parboiled rice were measured.Results showed that DSG (46.8%–77.9%), color value (18.08–19.04) and hardness (118.6–219.2 N) allincreased following steaming. In contrast, the HRY increased (64.8%–67.1%) for steaming times between 2–4min but decreased (67.1%–65.0%) for steaming times between 4–10 min. Linear relations between DSG andcolor value (R2 = 0.87), and DSG and hardness (R2 = 0.88) were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.展开更多
Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice...Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.展开更多
The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it w...The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.展开更多
The effects of moisture content (8%, 10%and 12%), variety (Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery (MR), head rice yield (HRY), degree of milling (DOM) and...The effects of moisture content (8%, 10%and 12%), variety (Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery (MR), head rice yield (HRY), degree of milling (DOM) and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR (75.8% for Tarom and 74.3% for Fajr) and HRY (65.8% for Tarom and 57.0% for Fajr) while increasing that to 12%revealed maximum values of DOM (6.1%for Tarom and 6.2%for Fajr) and whiteness (24.8%for Tarom and 28.2%for Fajr).展开更多
This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in...This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in unpolished rice grains(UR),145±42μg/kg in parboiled polished rice grains(PPR)and 145±44μg/kg in parboiled unpolished rice grains(PUR).The percentages of inorganic As(iAs)were 66%±8%in PR and from 72%to 77%in other grain categories.The polishing process reduced the As content in the rice grains,removing outer part of the UR with high amount of As,whereas the parboiling technique transferred the semimetal content within the grain.Total As and iAs contents were not significantly different in UR,PPR and PUR,homogenizing its distribution inside the grains.The results allowed to understand how different operations affect As fate and its chemical forms in grains.展开更多
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated....Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.展开更多
基金financially supported by Key Project of State Key R&D Program,China (2022YFF1100200)the Program for Science&Technology Innovation Platform of Hunan Province (2019TP102)+3 种基金Natural Science Foundation of Hunan Province (2021JJ31075,2019JJ50984)Natural Science Foundation of Changsha City (kq2014275)Scientific Innovation Fund for Postgraduates of Central South University of Forestry and Technology (CX20200699,CX202102067)Postgraduate Scientific Research Innovation Project of Hunan Province (CX20201018,CX20210899,CX20220701 and CX20220720)。
文摘Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.
文摘Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) andseveral quality attributes (head rice yield (HRY), color value and hardness) of parboiled rice were measured.Results showed that DSG (46.8%–77.9%), color value (18.08–19.04) and hardness (118.6–219.2 N) allincreased following steaming. In contrast, the HRY increased (64.8%–67.1%) for steaming times between 2–4min but decreased (67.1%–65.0%) for steaming times between 4–10 min. Linear relations between DSG andcolor value (R2 = 0.87), and DSG and hardness (R2 = 0.88) were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.
基金the Council of Scientific and Industrial Research, New Delhi for awarding Senior Research Fellowship to carry out this research
文摘Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.
文摘The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.
基金Ferdowsi Universityof Mashhad,Iran for providing the laboratory facilitiesand financial support(Grant No.15226)
文摘The effects of moisture content (8%, 10%and 12%), variety (Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery (MR), head rice yield (HRY), degree of milling (DOM) and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR (75.8% for Tarom and 74.3% for Fajr) and HRY (65.8% for Tarom and 57.0% for Fajr) while increasing that to 12%revealed maximum values of DOM (6.1%for Tarom and 6.2%for Fajr) and whiteness (24.8%for Tarom and 28.2%for Fajr).
文摘This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in unpolished rice grains(UR),145±42μg/kg in parboiled polished rice grains(PPR)and 145±44μg/kg in parboiled unpolished rice grains(PUR).The percentages of inorganic As(iAs)were 66%±8%in PR and from 72%to 77%in other grain categories.The polishing process reduced the As content in the rice grains,removing outer part of the UR with high amount of As,whereas the parboiling technique transferred the semimetal content within the grain.Total As and iAs contents were not significantly different in UR,PPR and PUR,homogenizing its distribution inside the grains.The results allowed to understand how different operations affect As fate and its chemical forms in grains.
文摘Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.