Showing papers on "Brown rice published in 2004"

Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice.

Abstract: Two hydroxycinnamate sucrose esters, 6‘-O-(E)-feruloylsucrose and 6‘-O-(E)-sinapoylsucrose, were isolated from methanol extracts of rice bran. Soluble and insoluble phenolic compounds as well as 6‘-O-(E)-feruloylsucrose and 6‘-O-(E)-sinapoylsucrose from white rice, brown rice, and germinated brown rice were analyzed using HPLC. The results demonstrated that the content of insoluble phenolic compounds was significantly higher than that of soluble phenolics in rice, whereas almost all compounds identified in germinated brown rice and brown rice were more abundant than those in white rice. 6‘-O-(E)-Feruloylsucrose (1.09 mg/100 g of flour) and 6‘-O-(E)-sinapoylsucrose (0.41 mg/100 g of flour) were found to be the major soluble phenolic compounds in brown rice. During germination, an ∼70% decrease was observed in the content of the two hydroxycinnamate sucrose esters, whereas free phenolic acid content increased significantly; the ferulic acid content of brown rice (0.32 mg/100 g of flour) increased to 0.48 mg...

QTL mapping of grain quality traits from the interspecific cross Oryza sativa × O. glaberrima

Abstract: International rice export markets are increasing demands for rapid improvements in grain quality characteristics. The African rice Oryza glaberrima is a new potential source of genes that will enhance the eating, cooking, and milling properties of the rice grain. The objective of this research was to identify and characterize quantitative trait loci (QTLs) among 312 doubled haploid lines derived from the BC3F1 of an interspecific cross of O. sativa × O. glaberrima. Genetic material was planted in replicated plots and evaluated for ten grain quality traits in 2001 in Colombia. A linkage map was constructed with 100 polymorphic microsatellite markers using the mapdisto software program to adjust for segregation distortion. Transgressive segregation was observed for all traits. Interval and composite interval analyses identified 27 QTLs for nine characters located on 11/12 chromosomes. The chromosomal positions of QTLs for percentage amylose, alkali-spreading score, and percentage protein were in agreement with data reported by others, whereas QTL markers for percentage head rice, percentage milled rice, percentage protein, and percentage brown rice were different in our mapping population. Five major QTLs were found to be associated with improved percentage rice bran, percentage amylose, and alkali-spreading score. Seven QTLs for improved percentage rice bran, percentage milled rice, alkali-spreading score, percentage protein, and grain length/width ratio were derived from the O. glaberrima accession. Three new QTLs for percentage rice bran are reported here for the first time. Results from this study suggest that the African rice might be a valuable new source for introgression and improvement of several traits that affect quality traits demanded by the different rice export markets.

Textural comparisons of gluten-free and wheat-based doughs, batters, and breads

Abstract: Studies were conducted with two newly developed gluten-free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten-free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten-free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy-based gluten-free bread, indicating ...

Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis.

Abstract: In the present work we investigated the effects of brown rice extracts on proliferation and apoptosis of cancer cells. Brown rice extracts were prepared using nongerminated brown rice versus germinated brown rices. Mouse leukemia L1210 cells, human acute lymphoblastic leukemia Molt4 cells, and human cervical cancer HeLa cells were treated with either nongerminated brown rice extract (N ex), water-germinated extract (W ex), chitosan-germinated extract (C ex), glutamic acid-germinated brown rice extract (G ex), or chitosan/glutamic acid-germinated brown rice extract (CG ex). The concentrations of gamma-aminobutyric acid (GABA) in the G ex and CG ex were three and 3.3 times higher than the GABA concentration in the N ex, respectively. The G ex and CG ex retarded significantly the proliferation rates of L1210 and Molt4 cells, and the highest retardation rate was with CG ex. In addition, the G ex and CG ex enhanced significantly apoptosis of the cultured L1210 cells, but no significant apoptosis was seen with the other extracts, which have lower concentrations of GABA than G ex and CG ex. These results show that brown rice extracts with enhanced levels of GABA have an inhibitory action on leukemia cell proliferation and have a stimulatory action on the cancer cell apoptosis.

The Effect of Pre-germinated Brown Rice Intake on Blood Glucose and PAI-1 Levels in Streptozotocin-induced Diabetic Rats

Abstract: Effects of pre-germinated brown rice (PGBR) on streptozotocin-induced diabetic rats were studied. The feeding of a PGBR diet to diabetic rats ameliorated the elevation of blood glucose and PAI-1 concentrations significantly, and tended to decrease the plasma lipid peroxide concentrations in comparison with rats fed a white rice diet. These results suggest that intake of PGBR instead of white rice is effective for the prevention of diabetic vascular complications.

Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men

Abstract: Objective: To determine whether barley, as the soluble fiber source, would beneficially change cardiovascular risk factors. Soluble fiber from oats has been recognized as beneficial in decreasing blood cholesterol levels. Although barley contains high amounts of soluble fiber, it is not consumed as extensively as oats.Methods: Eighteen moderately hypercholesterolemic men (28–62 y) consumed a controlled equilibration diet (Step 1, 30% fat, 55% carbohydrate, 15% protein, < 300 mg cholesterol) for 2 weeks followed by the diet with about 20% of energy replaced with brown rice/whole wheat, ½ barley & ½ brown rice/whole wheat or barley (< 0.4 g, 3 g and 6 g added soluble fiber/2800 kcal, respectively) for 5 weeks in a Latin square design. Fasting blood was drawn twice weekly. Total cholesterol, HDL cholesterol, and triacylglycerols were measured enzymatically and lipid fractions were measured by nuclear magnetic resonance spectroscopy.Results: Compared with prestudy concentrations, total cholesterol (14%, 17%, ...

Production of D-lactic acid by bacterial fermentation of rice starch.

Abstract: D-Lactic acid was synthesized by the fermentation of rice starch using microorganisms. Two species: Lactobacillus delbrueckii and Sporolactobacillus inulinus were found to be active in producing D-lactic acid of high optical purity after an intensive screening test for D-lactic acid bacteria using glucose as substrate. Rice powder used as the starch source was hydrolyzed with a combination of enzymes: alpha-amylase, beta-amylase, and pullulanase to obtain rice saccharificate consisting of maltose as the main component. Its average gross yield was 82.5%. Of the discovered D-lactic acid bacteria, only Lactobacillus delbrueckii could ferment both maltose and the rice saccharificate. After optimizing the fermentation of the rice saccharificate using this bacterium, pilot scale fermentation was conducted to convert the rice saccharificate into D-lactic acid with a D-content higher than 97.5% in a yield of 70%. With this yield, the total yield of D-lactic acid from brown rice was estimated to be 47%, which is almost equal to the L-lactic acid yield from corn. The efficient synthesis of D-lactic acid can open a way to the large scale application of high-melting poly(lactic acid) that is a stereocomplex of poly(L-lactide) and poly(D-lactide). Schematic representation of the production of D-lactic acid starting from brown rice as described here.

Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration

Abstract: Aroma strength of aromatic rice varies with the genetic and environmental conditions. We determined the concentration of 2-acetyl-1-pyrroline (2AP), a key compound of the aroma of aromatic rice, in 62 samples of rice grains (brown rice) from‘Hieri’ produced by 17˜24 farmers in 3 years in the Kubokawa area of Kochi Prefecture, Japan. Many ofthem showed similar values and the standard deviations were 27˜31%. However, a few samples showed extremely high (200%) or low (60%) 2AP concentrations compared to the individual year averages (100%). The influence of harvest time and temperature during ripening on the 2AP concentration in the brown rice was also examined using two cultivars. During grain development in an early-heading cultivar ‘Miyakaori’ , the 2AP concentration in the brown rice reached a peakat 4 or 5 weeks after heading (WAH) and then decreased rapidly to 20% of the maximum at 7 or 8 WAH. In a late-heading cultivar ‘Hieri’, the 2AP concentration peaked at 4 WAH then gradually decreased to 4...

Application of Pregerminated Brown Rice for Breadmaking

Abstract: Pregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat flour produced smaller specific volume in bread than in the control bread without BR or PGBR along with the increasing amount of substitution. However, the bread samples containing BR or PGBR suppressed staling during storage. The improving effect was especially obvious for substitutions of 10 and 20% PGBR as compared with BR. PGBR made viscous dough and retarded the staleness of bread compared with BR. γ-Aminobutyric acid and oryzanol did not contain in the final BR and PGBR substituted bread, and phytic acid was decomposed ≈54 and 45% for 30% BR and 30% PGBR substituted breads, respectively. But ferulic acid was quite stable in the final baked product. As a result, substitution of PGBR for wheat flour improved the bread quality.

Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties.

Abstract: The fat-soluble nutraceuticals—oryzanol, tocopherols, and tocotrienols—and FA composition of three varieties of rice Basmati, Jaya, and parboiled (brown rice is defined as dehulled rice, and brown rice after, polishing is known as milled rice)—were investigated Lipid content ranges were 275–449% for brown rice and 07–12% for milled rice The range in oryzanolcontent was 500–720ppm for brown rice, 10,700–14,300 to ppm for brown rice lipids, 70–120 ppm for milled rice, and 4500–6300 ppm for milled rice lipids Tocopherol content ranged from 22 to 31 ppm for brown rice and 79 to 951 ppm for brown rice lipids while the tocotrienol content ranged from 0 to 26 ppm for brown rice and 0 to 792 ppm for brown rice lipids Parboiling of paddy rice affected the tocopherol and tocotrienol content adversely, but the oryzanol content remained unchanged Basmati variety brown rice had the highest tocopherol and tocotrienol contents, although the oryzanol content was lower than that of the Jaya variety brown rice The FA composition of brown rice differed from that of milled rice for each variety; higher amounts of saturated FA were extracted from the oil of milled rice than from brown rice for all three varieties studied Brown rice varieties in this study contained all of the fat-soluble nutraceuticals, compared with milled rice

Effects of Pre-Germinated Brown Rice on β-Amyloid Protein-Induced Learning and Memory Deficits in Mice

Abstract: We evaluated the effects of pre-germinated brown rice (hatsuga genmai, PGR) on learning and memory and compared them with those of polished rice or cornstarch. In mice that were fed pellets of polished rice or PGR for two weeks, the learning ability in the Morris water maze test was significantly enhanced compared with mice that were fed cornstarch pellets. In the Y-maze test, the intake of food pellets for two weeks failed to affect spontaneous alternation behavior. Beta-amyloid(25-35) (Abeta(25-35): 3 nmol/mouse, i.c.v.) protein impaired spontaneous alternation behavior in mice that were fed pellets of cornstarch or polished rice. In contrast, PGR pellets prevented the Abeta(25-35)-induced impairment of spontaneous alternation behavior. These results suggest that polished rice and PGR have facilitating effects on spatial learning. In particular, it is surmised that PGR may prevent Alzheimer's disease associated with Abeta.

Glass transition temperature of rice kernels determined by dynamic mechanical thermal analysis

Abstract: A protocol was developed to measure the glass transition temperature (Tg) of brown rice kernels using dynamic mechanical thermal analysis (DMTA). In order to accommodate the sample requirements of the dynamic mechanical thermal analyzer and prevent moisture loss during experiments, kernels were first wrapped with a thin layer of parafilm and then a thin layer of aluminum foil. The wrapped kernels were then filed at both ends with fine sandpaper to produce 3 mm long rice cylinders with parallel ends. The dynamic mechanical properties of brown rice kernels were determined over a temperature range of -40°C to 120°C. During each DMTA test, the onset temperature of glass transition was measured as the Tg of a brown rice kernel, since moisture diffusion and other physical properties begin to change drastically above the onset temperature. No dramatic changes in both the storage modulus (E. ) and the loss modulus (E. ) of brown rice kernels were found around Tg, indicating that relaxation of the amorphous phase of the rice kernel was quite limited. However, E. / E. (tan.) showed a much better transition for brown rice kernels, and thus the E. / E. vs. temperature curves were used to determine Tg values of rice kernels. It was found that the Tg values of rice kernels decreased linearly with increases in moisture content (MC) within the tested range. The Tg of rice kernels was not affected by variety.

Comparative Study on the Modulation of IgE and Cytokine Production by Phellinus linteus Grown on Germinated Brown Rice, Phellinus Linteus and Germinated Brown Rice in Murine Splenocytes

Abstract: We compared the immunomodulating activities in mice of extracts from Phellinus linteus grown on germinated brown rice (PB), Phellinus linteus (PL) alone, and germinated brown rice (BR) alone. The PL, BR and PB-treated mice were administered with the respective extract (2 mg/head/day) by oral gavage for 4 weeks. All extracts markedly decreased the IgE production and allergic responses in serum and splenocytes. PL and PB increased the proportion of CD4+ but not CD8+ T cells in splenocytes. Cytokine production was significantly augmented in all treated mice; the concentration of IFN-γ was greater in the PL, BR and PB mice than in the control group. The concentration of IL-10 was lower in the BR group than in the other groups. These results may be related to the suppression of IgE production. We conclude that PB modulated the immune responses of IgE production and Th1/Th2 cytokine secretion in murine splenocytes.

Comparison of mineral contents in 8 cultivars of pigmented brown rice

Abstract: 平成14年度産の色素米8品種のミネラルを,同一栽培地で栽培されたコシヒカリとの相対値で比較した.リンとカリウムのように植物の所要量が高いミネラルでは品種間差異が小さく,亜鉛のように所要量が小さいものでは大きくなる傾向を示した.この同一栽培地で栽培された特定品種との相対比較法は,産地間差異を少なくする可能性があり有効と考えられる.

Preventive effect of fermented brown rice and rice bran on N-nitrosomethylbenzylamine-induced esophageal tumorigenesis in rats.

Abstract: Modifying effect of fermented brown rice by Aspergillus Oryzae (FBRA) during the initiation or post-initiation phase of N-nitrosomethylbenzylamine (NMBA)-induced esophageal tumorigenesis was investigated in rats. Five-week-old male F344 rats were divided into 7 groups, and groups 1-5 were given subcutaneous injections of NMBA (0.5 mg/kg body weight/injection 15 times) for 5 weeks starting at 7 weeks of age. Groups 2 and 4 were fed the diet containing 5 and 10% FBRA during the initiation phase, respectively, whereas groups 3 and 5 were fed these diets during the post-initiation phase. Group 6 was given the diet containing 10% FBRA throughout the experiment, and group 7 was kept on the basal diet alone and served as an untreated control. Incidence and multiplicity of esophageal neoplasms of group 1 (NMBA alone) were 89% and 1.63+/-1.01/rat, respectively. Those of groups 3 (65%, 1.04+/-1.04) and 5 (58%, 0.77+/-0.86) were significantly less than those of group 1. Furthermore, the incidence and multiplicity of esophageal preneoplastic lesions (dysplasia) of group 5 were less than those of group 1. Post-initiation feeding of 10% FBRA significantly decreased BrdU incorporation in the non-lesional esophageal tissues when compared to that of the control. In addition, the analysis of expression levels of phase I enzymes of livers at the termination of experiment showed no clear differences among the groups. These observations indicate for the first time that FBRA inhibits NMBA-induced esophageal tumor development in rats possibly through inhibition of cell proliferation in the post-initiation phase, and suggest that FBRA is a promising dietary agent for prevention of human esophageal cancer.

Various Properties and Phenolic Acid Contents of Rices and Rice Brans with Different Milling Fractions

Abstract: Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at 95 o C increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

Physicochemical, mechanical and thermal properties of brown rice grain with various moisture contents

Abstract: Summary The effects of moisture content on the mechanical and thermal properties of either a short-grain variety (Akitakomachi) or two long-grain varieties (Delta and L201) of brown rice were studied. Total starch contents of the three varieties were comparable, but the amylose content of L201 was significantly higher than that of the other two varieties. The maximum compressive strength of brown rice grain was much higher than the maximum tensile strength. L201 showed the highest maximum compressive and tensile strengths. The phase transition temperatures (glass transition temperature Tg and melting temperature Tm) were examined by differential scanning calorimetry. The Tg and Tm for L201 were higher than those for Delta and Akitakomachi. The maximum compressive strength, maximum tensile strength, Tg and Tm for the three varieties of brown rice grains decreased with increasing moisture content. The Tg of individual brown rice kernels decreased from 53 to 22 °C as moisture content increased from 12 to 25% wet basis. A statistical model was calculated by using linear regression to describe the change in Tg in terms of moisture content.

Equilibrium Moisture Characteristics of Raw and Parboiled Paddy, Brown Rice, and Bran

Abstract: Equilibrium moisture content (EMC) of raw and parboiled paddy, brown rice, and bran were obtained by equilibrating them at 20–80% equilibrium relative humidity (ERH) at 13, 30, and 40°C above saturated inorganic salt solutions. Four EMC-ERH models namely modified Henderson, modified Chung-Pfost, modified Halsey, and GAB were fitted to the observed data and were evaluated using mean relative percent error, standard error of estimate and residual plots. At a constant relative humidity, equilibrium moisture content decreased with increasing temperature. The GAB model described the EMC data the best, modified Henderson and modified Chung-Pfost equations gave good fit while the modified Halsey model gave a poor fit. The heat of vaporization (h fg) of raw and parboiled paddy at different grain moisture contents and temperatures was estimated from EMC data and using the Clausius–Clapeyron equation.

Multiresidue determination of pesticides in agricultural products by gas chromatography/mass spectrometry with large volume injection.

Abstract: A method is described for the rapid determination of pesticide residues in agricultural products. Pesticides were extracted from samples with acetonitrile. To remove pigments and fatty acids, an aliquot of the extract was cleaned up by a minicolumn that was packed both with graphitized carbon black and primary secondary amine. Analysis was performed by gas chromatography/ mass spectrometry with programmable temperature vaporizer-based large volume injection using a liner packed with phenylmethylsilicone chemically bonded silica. The method was evaluated for 114 pesticides by spiking into tomato, spinach, Japanese pear, grape, and brown rice at various concentrations of each pesticide (0.02-0.4 microg/g). The method, which gave good recovery (>60%) for 108 pesticides, is characterized by high cleanup efficiency and short cleanup time, and is useful as a rapid screening analysis.

The role of aflatoxin-contaminated food materials and HCV in developing hepatocellular carcinoma in Al-Sharkia Governorate, Egypt.

Abstract: Aflatoxins, particularly aflatoxin B1 (AFB1) have been recognized as one of the most potent chemical carcinogen. In Egypt, HCV is prevalent. The progressive nature of HCV-related liver diseases was found to be influenced by other factors. In this paper, the role of aflatoxin contamination in the onset of liver cancer in HCV-infected patients was studied. The quantitative identification of the possible aflatoxins contamination in six urban and eleven rural areas using high performance liquid chromatography technique, revealed that corn, wheat, pea nut, lupine "termis", white rice, cowpea "lobiya", fava bean and brown rice showed the prevalence of AFB1 to be 64.7%, 53%, 53%, 47%, 47%, 41%, 29.4% & 29.4% respectively. A positive correlation was found between aflatoxin and positive HCV-PCR together with liver disease progression to G3S3, the indicative of hepatocellular carcinoma. Such correlation was not fully understood, but the oncogene amplification caused by HCV-infection may be aggravated by the consumption of aflatoxin contaminated raw food materials or their products.

Effect of Pretreatment Conditions on γ-Aminobutyric Acid Content of Brown Rice and Germinated Brown Rice

Abstract: Effects of pretreatment conditions on acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using gas increased GABA contents, ranging from . Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of , two-fold higher than that of untreated brown rice, . Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.