Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

The yield and quality of black rice varieties in different altitude

Abstract: This study aims to determine the optimal environmental conditions and corresponding black rice varieties in order to produce high production and optimum quality rice. The study using nested design, first was location (2 levels: the highlands and lowland), second was varieties (3 levels: Cempo Ireng, IPB, and Gagak) the study was conducted from November 2015 until May 2016 in Karanglo and Gutanon village, Karanganyar. Anthocyanin analysis conducted in laboratory of Nutrition and Food, Faculty of Agriculture, Sebelas Maret University. Data were analyzed using analysis of variance and significant difference continued with DMRT (Duncan Multiple Range Test) level of 5%. Results showed that cultivation in highlands and use of diverse varieties showed different quantity of rice that can be seen on panicle length, and weight of grain crops. Improved quality of results showed same things, anthocyanin content and iron increased on black rice which cultivated in highlands.

A rice R2R3-MYB (OsC1) transcriptional regulator improves oxidative stress tolerance by modulating anthocyanin biosynthesis.

Abstract: The R2R3 type MYB transcription factors participate in controlling flavonoid production in plants, including anthocyanin and proanthocyanin. Black rice with high anthocyanin content is an important candidate for understanding R2R3-MYB-based regulation of the anthocyanin biosynthesis pathway (ABP). This study was undertaken to draw the functional relationship of an R2R3-MYB protein with anthocyanin biosynthesis and oxidative stress tolerance in plants. The expression levels of the late ABP genes in the panicle stage of black rice were in good agreement with the accumulation of anthocyanin, especially cyanidin 3-glucoside. Among all MYB genes present in rice, an R2R3 type (C1) regulates anthocyanin biosynthesis and was studied further. The positive correlation between the expression of ABP genes and OsC1 along with the nuclear localization of OsC1 are in line with its possible involvement as a transcriptional regulator of ABP genes. Interestingly, OsC1 overexpressed in white rice plants triggered anthocyanin production through augmentation of the transcript level of late ABP genes. Moreover, OsC1-transformed plants exhibited a lower amount of reactive oxygen species upon exposure to oxidative stress. The increased anthocyanin content in white rice seedlings resulted in higher photosynthetic efficiency, less membrane damage and consequently lower oxidative stress. The OsC1 transcriptional regulator helps to ameliorate oxidative stresses in plants owing to its anthocyanin modulating ability.

Black rice bran fermentation and preparation method of thereof, a cosmetic composition containing black rice bran fermentation as an active ingredients

Abstract: The present invention relates to a colored rice bran fermented product which is produced by comprising the following steps: soaking colored rice bran in acid ionized water; and inoculating Eumycetes therein so as to ferment the same. According to the present invention, the colored rice bran fermented product produced by the production method has a high content of phenolic acid and flavonoid and is also mild on skin, while containing various bioactive substances produced during the fermentation. Furthermore, the fermented product of the present invention exhibits skin-whitening activity, wrinkle-ameliorating activity, antioxidative activity, and skin anti-aging properties as well. Thus, the colored rice bran fermented product according to the present invention can be used in a cosmetic composition for skin whitening, wrinkle amelioration, antioxidation, and skin anti-aging.

Chinese-herbal-medicine feed component for high-yield laying hens and production method of Chinese-herbal-medicine feed component

Abstract: The invention relates to a Chinese-herbal-medicine feed component for high-yield laying hens and a production method of the Chinese-herbal-medicine feed component. The Chinese-herbal-medicine feed component is prepared by, by weight, oat flour, corn flour, soybean cake powder, angelica sinensis, Fritillaria thun-bergli, radix sophorae flavescentis, Saposhnikovia divaricata, fructus aurantii, lard, agar, green plum, rice sugar residue, dew, hazelnut meal, clamshell powder, hyacinth bean, fresh chrysanthemum, Siberian elm bark, radix bupleuri, bean curd, Chinese prickly ash powder, locust leaf, yeast, additives, seasoning, soybean, 10-15 parts of radix stemonae, almond, ramulus cinnamomi, prepared radix glycyrrhizae, sticky rice, purple rice, black rice, semen coicis, peanut, evaporated milk and water. The Chinese-herbal-medicine feed component has the advantages that egg yield of the laying hens fed by the feed component is 10-20% higher than common laying hens, and the produced eggs are high in nutritional value and can provide more nutrition for people in poor health; more importantly, the Chinese-herbal-medicine feed component contains no saprophage and pathogenic pests, the diseases of the laying hens are reduced, and the survival rate of the laying hens is increased.

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

Abstract: 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.