Showing papers on "Brown rice published in 2000"

Characterization of Potentially Chemopreventive Phenols in Extracts of Brown Rice That Inhibit the Growth of Human Breast and Colon Cancer Cells

Abstract: Rice is a staple diet in Asia, where the incidence of breast and colon cancer is markedly below that in the Western world. We investigated potential colon and breast tumor-suppressive properties of rice, testing the hypothesis that rice contains phenols that interfere with the proliferation or colony-forming ability of breast or colon cells. Brown rice, its white milled counterpart, and bran from brown rice were boiled and extracted with ethyl acetate. The extracts were analyzed by high pressure liquid chromatography-mass spectrometry. Eight phenols, protocatechuic acid, p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, vanillic acid, methoxycinnamic acid, and tricin, were identified in the extracts of bran and intact brown rice. These extracts were separated into nine fractions by column chromatography. The effect of bran extract and its fractions at 100 microg/ml on cell viability and colony-forming ability of human-derived breast and colon cell lines was assessed. Bran extract decreased numbers of viable MDA MB 468 and HBL 100 breast cells and colon-derived SW 480 and human colonic epithelial cells as judged by the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4 -sulfophenyl)-2H-tetrazolium assay. It also reduced colony formation of SW 480 colon and MDA MB 468 breast cells. Of the eight phenols identified in the brown rice bran, when applied at 50 microM, caffeic acid decreased numbers of all cell types except HBL 100. Tricin, ferulic acid, and methoxycinnamic acid interfered with cell viability in one or more cell lines. Tricin (50 microM) and the other phenols (200 microM) inhibited colony formation of SW 480 cells. Clonogenicity of MDA MB 468 cells was inhibited by caffeic acid, ferulic acid, and tricin (50 microM). Tricin was the most potent anticlonogenic of the compounds with IC50s of 16 microM in the SW 480 colon cells and 0.6 microM in the MDA MB 468 breast cells. The results suggest that: (a) brown rice and bran contain compounds with putative cancer chemopreventive properties; (b) certain phenols contained in brown rice bran, e.g., tricin, may be associated with this activity; and (c) these phenols are present at much lower levels in white than in brown rice. Thus, the consumption of rice bran or brown rice instead of milled white rice may be advantageous with respect to cancer prevention.

Genetic bases of appearance quality of rice grains in Shanyou 63, an elite rice hybrid

Abstract: Appearance quality of the rice grain represents a major problem of rice production in many rice-producing areas of the world, especially in hybrid rice production in China. In this study, we conducted a molecular marker-based genetic analysis of the traits that are determinants of the appearance quality of rice grains, including traits specifying grain shape and endosperm opacity. The materials used in the analysis included an F2:3 population and an F10 recombinant inbred line population from a cross between the parents of Shanyou 63, the most widely grown rice hybrid in China. Molecular marker-based QTL (quantitative trait locus) analyses revealed that grain length and grain width were each controlled by a major QTL accounting for a very large proportion of the genetic variation, plus one or two minor QTLs each explaining a small proportion of the genetic variation. The major QTLs can be detected in both the F2:3 and recombinant inbred line population using both paddy rice and brown rice, whereas the minor QTLs were detected only occasionally. The QTL located in the interval of RG393-C1087 on chromosome 3 is the major locus for grain length, and the one in the interval RG360-C734a on chromosome 5 plays a major role in determining grain width. Similarly, white belly, which largely determines the opacity of the endosperm, is almost entirely controlled by a major locus on chromosome 5, located in the same genomic region as the major QTL for grain width. The implications of the results with respect to hybrid rice improvement were discussed.

Glassy state transition and rice drying: development of a brown rice state diagram.

Abstract: The effect of moisture content (MC) on the glass transition temperature (Tg) of individual brown rice kernels of Bengal, a medium-grain cultivar, and Cypress, a long-grain cultivar, was studied. Three methods were investigated for measuring Tg: differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and dynamic mechanical analysis (DMA). Among these methods, TMA was chosen, because it can also measure changes in the thermal volumetric coefficient (β) of the kernel during glass transition. TMA-measured Tg at similar MC levels for both cultivars were not significantly different and were combined to generate a brown rice state diagram. Individual kernel Tg for both cultivars increased from 22 to 58°C as MC decreased from 27 to 3% wb. Linear and sigmoid models were derived to relate Tg to MC. The linear model was sufficient to describe the property changes in the MC range encountered during rice drying. Mean β values across both cultivars in the rubbery state was 4.62 × 10-4/°C and ...

Coarse Brown Rice Increases Fecal and Large Bowel Short-Chain Fatty Acids and Starch but Lowers Calcium in the Large Bowel of Pigs

Abstract: Young male pigs were fed a diet formulated from human foods including either boiled white rice plus rice bran or heat-stabilized brown rice at equivalent levels of fiber for 3 wk. Stool and starch excretion were low in pigs fed white rice during the first 2 wk of the experiment. In pigs fed brown rice, their excretion was high during wk 1 but declined in wk 2 while short-chain fatty acid (SCFA) excretion was higher at both times. Large bowel digesta mass, measured during wk 3, was higher in pigs fed brown rice but only in the proximal colon. Large bowel and fecal starch concentrations were higher in pigs fed brown rice but the difference was insufficient to explain the increase in large bowel digesta mass. In pigs with a cecal cannula, digesta starch concentrations were equally higher when white or brown rice was fed compared with the corresponding rice which had been finely milled, indicating that particle size was a determinant of ileal digestibility. Concentrations and pools of total and individual SCFA were higher in all regions of the colon but not the cecum of pigs fed brown rice. Large bowel Ca(2+) concentrations were lower in pigs fed brown rice, suggesting greater absorption. The data confirm earlier findings that brown rice raises large bowel digesta mass and SCFA through greater fermentation of starch but show that starch itself makes a relatively small contribution to digesta and stool mass. Apparently, the rate of passage of digesta is a determinant of the concentrations and pools of SCFA in the distal colon and in feces.

Preparation and characterization of rice protein isolates

Abstract: Various enzymes were used to treat a protein-enriched rice flour for the production of rice protein isolates. The rice flour containing 49% protein was a by-product from the processing of brown rice for syrup production. The treatment sequence of α-amylase followed by glucoamylase was most effective, resulting in a product with 85% protein content. The product was then treated with a mixture of cellulase and xylanase, which raised the protein content in the insoluble fraction to 91%. Inorganic impurities, such as the metal manganese in the starting rice flour, were effectively removed. The recovered rice proteins, practically intact according to electrophoretic analysis, had relatively poor solubility and emulsification properties; however, these functional properties were improved substantially by adding xanthan gum as a functionality-enhancing agent.

Analytical Chemistry for Environmental and Human Health. Determination of the geographic origin of brown-rice with trace-element composition.

Abstract: 玄米中の無機元素組成から産地を判別する方法を検討した。1996年産の産地あるいは栽培法の異なるコシヒカリ{もみ(籾),一部玄米}34点を27産地から収集した。籾摺り後,粒のまま約1g(約50粒)を,硝酸と過塩素酸を用いる開放系の湿式分解で分解して,1%塩酸で試料溶液を調製した。P,K,Mg,Ca,Mn,Zn,Fe,Cuは,ICP-AESで測定し,Rb,Mo,Ba,Sr,Ni,Cd,Cs,Pb,Al,Cr,CoはICP-MSで測定した。13元素(P,K,Mg,Ca,Mn,Zn,Fe,Cu,Rb,Mo,Ba,Sr,Ni)の測定値を,クラスター分析と主成分分析で解析した。Ward法によるクラスター分析と主成分分析の結果から,9元素(Mn,Zn,Fe,Cu,Rb,Mo,Ba,Sr,Ni)による産地判別で,東北産·関東産と北陸産が良く分離し,東北産と関東産はそれぞれまとまる傾向を示し,無機元素組成による産地判別の可能性を示唆した。

Beriberi, White Rice, and Vitamin B: A Disease, a Cause, and a Cure

Abstract: In this comprehensive account of the history and treatment of beriberi, Kenneth Carpenter traces the decades of medical and chemical research that solved the puzzle posed by this mysterious disease. Caused by the lack of a minute quantity of the chemical thiamin, or vitamin B1 in the diet, beriberi is characterized by weakness and loss of feeling in the feet and legs, then swelling from fluid retention, and finally heart failure. Western doctors working in Asia after 1870 saw it as the major disease in native armed forces and prisons. It was at first attributed to miasms (poisonous vapors from damp soil) or to bacterial infections. In Java, chickens fed by chance on white rice lost the use of their legs. On brown rice, where the grain still contained its bran and germ, they remained healthy. Studies in Javanese prisons then showed beriberi also occurring where white (rather than brown) rice was the staple food. Birds were used to assay the potency of fractions extracted from rice bran and, after 20 years, highly active crystals were obtained. In another 10 years their structure was determined and 'thiamin' was synthesized. "Beriberi" is a story of contested knowledge and erratic scientific pathways. It offers a fascinating chronicle of the development of scientific thought, a history that encompasses public health, science, diet, trade, expanding empires, war, and technology. From the preface: this is a medical detective story - beginning with the investigation of a disease that has killed or crippled at least a million people, and then following up clues that ranged much wider. One outcome was the production of a synthetic chemical that we now, nearly all of us, consume in small quantities each day in our food. The detectives had a variety of professions and spoke different languages. Their work ranged from studying the health of laborers in a primitive jungle to the painstaking dissection of individual grains of rice under a microscope. The integrated story of their struggles and successes, culled from old volumes in scattered libraries, forms the subject of this book.

Factors which effect equilibrium relative humidity of agricultural products

Abstract: The equilibrium relative humidity (ERH) of rough rice, brown rice, corn kernels, corn cobs, soybeans, and red beans was measured at temperatures ranging from 5 to 50°C. Four ERH models and their estimated parameters were evaluated for goodness-of-fit. Hysteresis effect was found for the ERH properties of rough rice, corn kernels, and corn cobs. Drying temperatures of samples had a significant effect on the ERH properties. Comparing results of this study with previously published data, the effect of the ERH determining method did not influence ERH properties. Varietal and growing location differences did affect the ERH property for some grains.

Repellent effect of garlic against stored product pests.

Abstract: Intact garlic clove, grated garlic and its volatile extract applied on brown rice showed a repellent effect but no insecticidal activity against two stored product pests, i.e. the maize weevil and the red flour beetle. Neither repellency nor insecticidal activity was observed with garlic or its extract against two agricultural pests, diamondback moth larvae and green peach aphids. In comparative tests, hot pepper and wasabi mustard demonstrated only weak repellency, if any, although volatile components of wasabi mustard showed insecticidal activity against these insects. Volatile components of garlic were trapped and subjected to GC-MS analysis. Four major peaks resolved were sulfide compounds produced by the rapid degradation of allicin and a cyclic compound produced by dehydration. It remains to be determined whether allicin itself, the degradation products, or the mixture of these are responsible for the repellent effect.

Lethal and sublethal effects of rice polishing process on Sitophilus oryzae (Coleoptera: Curculionidae).

Abstract: The mechanical impact of rice polishing on the rice weevil, Sitophilus oryzae (L.), and the subsequent postpolishing effects associated with rice quality were studied. "Brown" rice (not polished), "White (infest then polish)" rice, and "White (polish then infest)" rice were used with different polishing process intensities and different initial weevil densities. Weevil progeny were more numerous in Brown than in White (infest then polish) or White (polish then infest) rice. Polishing corresponding to a weight loss of 11% in rice generated an immediate mortality of '40%; the subsequent mortality caused by rice quality was also 40% (total .80%). A polishing process corresponding to 14 and 16% of rice weight loss generated a drastic mortality in the weevil population (.95%). The progeny per adult weevil was similar with high and low initial weevil densities. The development of weevil progeny was also delayed by about 1 wk in White (infest then polish) rice compared with Brown rice. Furthermore, weevil adults of the progeny were significantly heavier in Brown than in White (infest then polish) or White (polish then infest) rice.

Production of the Quality Germinated Brown Rices Containing High gamma-Aminobutyric Acid by Chitosan Application

Abstract: To obtain quality germinated brown rices containing high levels of gamma-aminobutyric acid (GABA), chitosan was applied during the brown rice germination. The GABA contents in germinated brown rices (1,035 nmole/g fresh weight) treated by 100 ppm chitosan solution for 72 hr were higher than those of ungerminated brown rices (136 nmole/g fresh weight) and brown rices germinated by water (771 nmole/g fresh weight) or by lactic acid (728 nmole/g fresh weight). In addition to the enhancement of AGBA, germination in the chitosan solution increased alanine concentration and decreased glutamic acid, aspartic acid and serine concentrations in the brown rices. The activity of glutamate decarboxylase was also enhanced by the chitosan treatment. Furthermore, germination by chitosan reduced fungal contamination markedly, compared with germination by water or germination by lactic acid. These results suggest that quality germinated brown rices containing high levels of GABA can be obtained by chitosan application.

A concoction of mixed cereals an oriental medicines

Abstract: PURPOSE: A beverage with mixing nutrient materials such as grains, herbal medicines, nuts, vegetables, fruits, oils and fats, honey, royal jelly, vitamin C, DHA, oligosaccharides etc. which can be substitute for meals or snack. CONSTITUTION: A beverage for substitute food is composed of grain powder such as barley, sticky rice, corn, brown rice and soybean, vegetable powder such as chicory, pumpkin, spinach and carrot, nuts powder such as pine nuts, walnut and chestnut and skim milk powder, apple juice, maltodextrin, vitamin E, nicotinic acid amide, and amino acids. And this beverage prepared by steps of: washing barley, sticky rice, corn, brown rice and soybean and soaking at water temperature of 20-40°C for 1-5 hours, steaming at temperature of 110-140°C for 5-30 minutes, drying at temperature of 90-100°C for 1-3 hours and roasting at temperature of 120-140°C for 30-60 minutes; roasting dried chicory and soybean at temperature of 110-140°C for 40-60 minutes; boiling slightly of spinach, chestnut, carrot, pumpkin, wallnut and pine nut and drying at temperature of 80-100°C for 2-4 hours; mixing the materials in fixed ratio, powdering and sieving with 80-120mesh; adding sugar, maltodextrin and mixing with apple juice and distilled water; adding skim milk powder, vitamins, amino acids and banana flavor and mixing; heating with mixing at temperature of 90-100°C for 30-90 minutes; packing and sealing in bottle or can; sterilizing at temperature of 110-130°C for 20-30 minutes and cooling.

Dog biscuit for controlling malodorous breath in dogs

Abstract: A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom

Abstract: The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an α-amylase activity of not greater than 5 IU/g, and a population of attached microorganisms of not greater than 10,000/g, which has good safety and low contamination by microorganisms and little or no fermentation odor or other unpleasant odors; a process for producing the per-germinated brown rice, comprising treating the germinated brown rice with hot water or steam; and a processed food prepared by processing the germinated brown rice.

Wheat starch effects on the textural characteristics of puffed brown rice cakes

Abstract: A process was described for creating puffed wheat starch based or hybrid starch and rice snack foods processed in a rice cake puffing machine. Puffed cakes consisting of wheat starch and whole grain brown rice, created by mixing wheat starch beads with brown rice before processing and puffing for 10 sec (cooking time) at 210°C, exhibited greater flexibility and fracture strength than traditional rice cakes. The density of puffed wheat starch cakes decreased with increasing moisture content independent of particle size for particles 0.8–5 mm in diameter. The addition of sucrose and shortening promoted the formation of lower density puffed cakes at lower moistures, while salt had little effect.

The persistence of methyl bromide residues in rice, dried fruit, seeds and nuts following laboratory fumigation.

Abstract: The persistence of methyl bromide (MB) in white rice, brown rice, sultanas, raisins, pumpkin seeds, brazil nuts, groundnuts and walnuts was monitored following laboratory fumigations at different concentration time products and temperatures. A sensitive automated headspace gas chromatographic method with a limit of quantitation of 0.005 mg kg−1 was used to determine MB residues. Nuts and seeds sorbed the highest amounts of MB followed by rice and dried fruit. Measurable MB residues were shown to persist in nuts and seeds for 10 weeks and in dried fruit for four weeks following a fumigation with recommended concentration time products. The data presented suggest MB residues may persist in unprocessed nuts, seeds or dried fruit at the point of consumption using recommended fumigation practices, or particularly following overdosing or multiple fumigations. Crown copyright © 2000 Reproduced with the permission of Her Majesty's Stationery Office

Fractionation and Availability of Heavy Metals in Paddy Soils near Abandoned Mining Areas

Abstract: This study was conducted to compare fractionations and availability of heavy metal in paddy soils near five abandoned mining areas. The sequential extraction procedure was used to fractionate the heavy metals in soils into the designated from water , , organically bound(0.5M NaOH), , and . EDTA and extractable of Cd, Pb, and Zn, and NaOH and , extractable of Cu were predominant chemical forms. The ratio of extractable of Cd, Zn, Cu, and Pb were 25.1, 8.7, 4.0, and 0.4%, respectively. The ratio of extractable heavy metal were negatively correlated with soil pH, while extractable heavy metal were positively correlated. The most consistent distribution patterns were found when the soil samples were grouped according to their total contents. Specially, the ratio of extractable heavy metal were higher as total contents of heavy metal were increased. The ratio of extractable heavy metal(Cd 1.06, Cu 0.15, Pb 0.01, and Zn 0.05%) were lower at the high soil pH than those(Cd 31.31, Cu 4.06, Pb 1.75, and Zn 10.16%) at the low level. Compared to other chemical forms, the degree of contribution for extractable form to the Cd uptake to brown rice was high, whereas that for EDTA and extractable forms were high to the Zn.

Lipidemic response of hamsters to rice bran, uncooked or processed white and brown rice, and processed corn starch

Abstract: This study was undertaken to evaluate the lipidemic response of rice bran and the possible enhancement of its healthful properties by using raw or processed white or brown rice in place of corn starch. All diets contained 10% total dietary fiber, 15% fat, and 0.5% cholesterol. Weanling male golden Syrian hamsters were fed cellulose control (CC), processed corn starch (PCS), cellulose with processed brown rice (CPBR), rice bran (RB), RB with white rice (RBWR), RB with processed white rice (RBPWR), RB with brown rice (RBBR), and RB with processed brown rice (RBPBR) diets. After three weeks, the PCS diet significantly lowered total plasma cholesterol (TC) compared with the CC, CPBR, RBWR, and RBPBR diets. RB and RBBR diets significantly lowered TC and LDL-C compared with CPBR diet. All the RB-containing and PCS diets significantly lowered liver cholesterol and liver lipid content. Processing white rice increased TDF content 240% and insoluble dietary fiber (IDF) 360%, whereas soluble dietary fiber (...

Effect of harvest time on the protein composition (glutelin, prolamin, albumin) and amylose content in paddy rice cultivated by Aigamo duck farming system

Abstract: Previously, we suggested that cultivation of paddy rice by Aigamo duck farming system, delayed the harvest time by about 10 days and improved the taste of rice due to the increased grain yield accompanied with the decrease in the number of green-kernel rice and protein content in brown rice. In this study, we examined the content and composition of protein and amylose content in the grain samples used in our previous report. The total protein content in brown and milled rice tended to decrease with the delay of the harvest time, irrespective of the cultivar(Koshihikari or Kinuhikari)by both the standard and Aigamo duck cultivation methods. The protein in the brown rice harvested either at maturity, 10 days earlier or 10 days later, consisted of 66.0-67.7% glutelin, 18.8%-20.8% albumin+globulin and 12.5-14.5% prolamin. The composition of protein varied slightly with the cultivar and the method of cultivation, but scarcely with the harvest time. The same was also the case for the protein in milled rice. Thus, the 10-days later harvest time did not affect the protein composition markedly even in the rice cultivated by Aigamo duck farming system. Amylose content in milled rice tended to decrease with the delay of harvest time in both cultivars and cultivation methods examined. These results suggest that late harvest in Aigamo duck farming system improved the rice taste to the decrease in the number of green-kerneled rice and the contents of protein and amylose.

Macro-element absorption at maturity in relation to grain yield in high-yielding rice cultivars.

Abstract: By applying nitrogen (N) and phosphorus (P) fertilizers at different rates and times to high-yielding rice cultivars, we determined the absorption of N, P, and potassium (K) in relation to the grain yield. The results showed that, at a higher top-dressing rate of N, the grain yield increased and the absorption of N, P, and K was stimulated, whereas top-dressing of P did not significantly increase the grain yield and nutrient absorption. The absorption of N, P, and K differed markedly among the cultivars, even at the same level of grain yield in the same field (for Yangdao 4 and Suweon 258). N absorption in line 9004 was 29.2 g m−2 for a paddy grain yield of 1,250 g m−2 (brown rice: about 1,000 g m−2), being much higher than the value reported in the literature. The ratio of N : P : K absorption at different yield levels revealed that, with the increase of grain yield of the cultivars, the absorption of P and K relative to the absorption of N decreased. The absorption amounts and ratios of N, P, a...

Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections

Abstract: A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome system that was developed for microscopy was applied to obtain sections from the whole body of a single grain. The obtained sections were sequentially adhered onto a specialized adhesive tape for 3D reconstruction. All sections were stained by a chemical technique to visualize the protein and starch. Each stained section was digitally imaged using a color charge-coupled device (CCD) camera. The two-dimensional (2D) digital images contained the color information representing protein and starch. A 3D image of the whole body of a brown rice grain was reconstructed by accumulating the 2D digital images in a personal computer. A three-dimensional representation of the distributions of protein and starch in a grain of brown rice was thus constructed.

Comparison of Some Characteristics Relevant to Rice Bread made from Eight Varieties of Endosperm Mutants between Brown and Milled Rice

Abstract: Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at

Rice-milling facility

Abstract: PROBLEM TO BE SOLVED: To provide a rice-milling facility for preventing grain brought by a user and residual grain milled by a previous user from being mixed.SOLUTION: A rice-milling facility comprises: a dumping hopper (1) for dumping brown rice brought by a user; an elevator (2) for lifting the grain of the dumping hopper (1); a stone extractor (3) for extracting stones from the brown rice lifted by the elevator (2); and a rice mill (6) for milling the brown rice from which the stone has been extracted. The rice-milling facility further comprises a reserving box (28) for reserving the stone which has been selected by the stone extractor (3). The rice-milling facility includes a cleaning step to store the residual brown rice left in the dumping hopper (1) by a previous user, before the brown rice brought by the user is poured into the dumping hopper (1), into the reserving box (28) by driving the elevator (2) and the stone extractor (3).

Prolyl endopeptidase inhibitor

Abstract: A prolyl endopeptidase inhibitor containing a cereal extract as the active ingredient; a process for producing this prolyl endopeptidase inhibitor; a compound having a prolyl endopeptidase inhibitory activity which is extracted and purified from cereals; a process for producing this compound; a prolyl endopeptidase inhibitor containing the above compound; foods for preventing and/or relieving brain function disorder which contain the above compound; germinating brown rice for preventing and/or relieving brain function disorder which has the prolyl endopeptidase inhibitory activity; and foods for preventing and/or relieving brain function disorder which contain the germinating brown rice.

Induction of homogeneous rooting control in liquid cultured brown rice using hypoxic conditions.

Abstract: A bench-scale liquid culture technique to induce nonradicle germination in brown rice (Oryza sativa L. cv. Akitakomachi, Kirara 397 and Koshihikari) by using a high and a low dissolved oxygen (HL-DO) concentration condition at 30°C, comprising of an aerated and a non-aerated stage, was studied. For the aerated stage of the HL-DO operation, the DO concentration of the water in the soaking tank was kept between 6.0 mg/l and 7.5 mg/ l by circulation of aerated liquid. For the non-aerated stage, the DO concentration in the soaking tank was maintained within a range of 3.5 mg/l to 5.0 mg/l by circulating deoxygenated water. In the case of the exchange of deoxygenated water being 18 h, there was homogeneous sprouting with no rooting after 48 h of the operation. Therefore, we conclude that it is possible to induce a time tag between sprouting and rooting in germinated brown rice (GBR) by using this two stage dissolved oxygen technique.

Antioxidative Activity and Varietal Difference of Cyanidin 3-glucoside and Peonidin 3-glucoside Contents in Pigmented Rice

Abstract: The content of anthocyanin, cyanidin 3-glucoside (C3G) and the peonidin 3-glucoside (P3G) from 591 rice cultivars and the antioxidative activities of MeOH extract from 8 rice cultivars were evaluated. Among them, C3G content of pigmented rice were ranged from 0 to 451.9mg in 100 g brown rice, while the P3G contents were in the range from 0 to 42.7mg in 100g brown rice. There was no correlation between C3G and P3G content. Total anthocyanin content ranged from 0 to 475.1mg in 100g brown rice. The antioxidative activity, the scavenging activity on DPPH (2,2-diphenyl-picryl-hydrazyl) radical of MeOH extracts from rice grain, were different according to cultivars. The activity of blockish purple pericarp rice cultivars was twice stronger than that of white pericarp cultivar. Especially, the antioxidative activity of Heugjinjubyeo was four times stronger than that of white pericarp cultivar. The scavenging effect on DPPH radical in rice extracts was related to the total anthocyanin contents of the extracts.

Gas chromatography-mass spectrometry determination of phosphine residues in stored products and processed foods.

Abstract: A gas chromatography-mass spectrometry (GC-MS) method was used for the quantitative confirmation of phosphine residues in stored products and processed foods. An established extraction technique was utilized for the preparation of headspace samples, which were analyzed by GC-MS and gas chromatography-nitrogen-phosphorus detection (GC-NPD). Wheat, oats, maize, white rice, brown rice, cornflakes, tortilla cornchips, groundnuts, and raisins were validated, showing excellent agreement between detectors when spiked at levels equivalent to 0.001 and 0.01 mg/kg phosphine and for samples containing incurred residues. The GC-MS method was reproducible and accurate when compared to the GC-NPD method and allowed five samples to be quantified in a working day. Subambient GC-MS oven temperatures were most suitable for phosphine residues ranging from 0.001 to 0.005 mg/kg, and a GC oven temperature of 100 degrees C was appropriate for residues >0.005 mg/kg. The method was sufficiently robust to be evaluated for other similar commodities as the need arises.

Development of a 10-day cycle menu for Advanced Life Support.

Abstract: The Advanced Life Support (ALS) program at NASA-Johnson Space Center was initiated for use in long-duration space missions. With weight and volume restrictions and prolonged periods between resupply from Earth, as much as 90% of the energy requirements must come from food grown, processed, and prepared in space. ALS involves the use of hydroponically grown crops to supply and regenerate air and food for the crew. A 10-day cycle menu has been developed consisting of items prepared from the baseline crop list: potato, sweet potato, brown rice, wheat, peanut, soybean, lettuce, tomato, carrot, chard, radish, spinach, green onion, and dry beans (pinto and lentil). Of the recipes created for the menu, resupply items contributed only 4.54% by weight and 9.18% of the total calories. The menu has been analyzed to conform to the baseline crop list and nutrient recommendations for long-duration space missions.