Showing papers on "Brown rice published in 2010"

White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women

Abstract: Background Because of differences in processing and nutrients, brown rice and white rice may have different effects on risk of type 2 diabetes mellitus. We examined white and brown rice consumption in relation to type 2 diabetes risk prospectively in the Health Professionals Follow-up Study and the Nurses' Health Study I and II. Methods We prospectively ascertained and updated diet, lifestyle practices, and disease status among 39 765 men and 157 463 women in these cohorts. Results After multivariate adjustment for age and other lifestyle and dietary risk factors, higher intake of white rice (≥5 servings per week vs Conclusions Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes. These data support the recommendation that most carbohydrate intake should come from whole grains rather than refined grains to help prevent type 2 diabetes.

Bioaccumulation of Methylmercury versus Inorganic Mercury in Rice (Oryza sativa L.) Grain

Abstract: Mercury (Hg) bioaccumulation in aquatic food webs has been much studied, motivated from high Hg levels found in many fish species important for human consumption. Hg bioaccumulation in terrestrial food chains have received little attention and assumed to be of minor importance. However, recent studies showed that rice can be an important pathway of methylmercury (MeHg) exposure to inhabitants in Hg mining areas in China. In this study, 59 sampling sites (including 32 sites from "heavily polluted area", 19 from "less-impacted area" and 8 from "control sites") were selected in a Hg mining area in China and both inorganic Hg (IHg) and MeHg were determined in rice grain (brown rice) and soil samples to evaluate Hg bioaccumulation in rice grain. Bio-Accumulation Factors (BAFs) for IHg ranged from 0.00014 to 0.51 and from 0.71 to 50 for MeHg. BAFs for MeHg were on average more than 800 times higher than those for IHg (maximum: 40,000 times). This study, for the first time, showed that rice grain is an intensive bioaccumulator of MeHg, but not of IHg, which may be trapped by the roots.

Distribution patterns of inorganic mercury and methylmercury in tissues of rice (Oryza sativa L.) plants and possible bioaccumulation pathways.

Abstract: Whole rice plants (Oryza sativa L.) were collected at different typical mercury (Hg) contaminated sites during regular harvest periods to investigate the distribution of inorganic mercury (IHg) and methylmercury (MeHg) in tissues. The whole rice plants were divided into rice seed (brown rice), hull, root, stalk and leaf. Elevated IHg and MeHg concentrations were observed in rice plants cultivated in Hg mining area compared to those obtained from the control site, which attributed to the Hg contamination of soil compartments by the historical large-scale Hg mining/smelting and ongoing artisanal Hg smelting activities. Our observations showed that Hg in ambient air was the potential source of IHg to the above ground parts, whereas IHg concentrations in root were restricted to Hg concentrations in paddy soil. The rice seed has the highest ability to accumulate MeHg compared to the other tissues. MeHg in paddy soil is a potential source to tissues of rice plant. Our study suggested that newly deposited Hg is comparatively more easily methylated than old mercury in soil.

A single recessive gene controls cadmium translocation in the cadmium hyperaccumulating rice cultivar Cho-Ko-Koku.

Abstract: The heavy metal cadmium (Cd) is highly toxic to humans and can enter food chains from contaminated crop fields. Understanding the molecular mechanisms of Cd accumulation in crop species will aid production of safe Cd-free food. Here, we identified a single recessive gene that allowed higher Cd translocation in rice, and also determined the chromosomal location of the gene. The Cd hyperaccumulator rice variety Cho-Ko-Koku showed 3.5-fold greater Cd translocation than the no-accumulating variety Akita 63 under hydroponics. Analysis of an F2 population derived from these cultivars gave a 1:3 segregation ratio for high:low Cd translocation. This indicates that a single recessive gene controls the high Cd translocation phenotype. A QTL analysis identified a single QTL, qCdT7, located on chromosome 7. On a Cd-contaminated field, Cd accumulation in the F2 population showed continuous variation with considerable transgression. Three QTLs for Cd accumulation were identified and the peak of the most effective QTL mapped to the same region as qCdT7. Our data indicate that Cd translocation mediated by the gene on qCdT7 plays an important role in Cd accumulation on contaminated soil.

Substituting Brown Rice for White Rice to Lower Diabetes Risk: A Focus-Group Study in Chinese Adults

Abstract: Whole-grain products, such as brown rice, have been associated with lower risk of diabetes. However, information is lacking on the acceptability of substituting brown rice for white rice. This study assessed the awareness and acceptability of brown rice in Chinese adults, and examined the feasibility of introducing brown rice into the diet through a large, long-term randomized clinical trial to lower risk of type 2 diabetes. Thirty-two Chinese adults residing in Shanghai participated in this quantitative and qualitative study using questionnaires and focus-group discussions. Most participants (30 of 32) consumed white rice daily and only a few (n=8) had tried brown rice previously. Before tasting, most participants considered brown rice inferior to white rice in terms of taste and quality. However, after tasting brown rice and learning about its nutritional value, the majority indicated greater willingness to consume brown rice. Main barriers to acceptance were the perception of rough texture and unpalatable taste, as well as higher price. All participants suggested that large-scale promotion was needed to change societal attitudes toward brown rice. In addition, most participants (27 of 32) expressed willingness to participate in a future long-term brown rice intervention study. These results provide valuable information for the design of the future brown rice intervention trial and highlight the importance of increasing awareness about the nutritional value of brown rice.

Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats

Abstract: Background: Brown rice is unpolished rice with immeasurable benefits for human health. Brown rice (BR) and pre-germinated brown rice (PGBR) are known to contain various functional compounds such as gamma-oryzanol, dietary fibre and gamma-aminobutyric acid (GABA). In the present study, the experimental diets containing BR and PGBR (24, 48 h pre-germination) were used to investigate the influence of pre-germination time of brown rice on blood cholesterol in Sprague-Dawley male rats. Result: Hypercholesterolaemia and elevation of LDL-cholesterol were successfully ameliorated by the experimental diets containing BR and PGBR (24 and 48 h pre-germination). As compared to the control sample, the pre-germination time had a significant (P < 0.05) effect on blood cholesterol of Sprague-Dawley male rats. It was also found that the significantly (P < 0.05) better effect on lipid profile of hypercholesterolaemic rats was observed by prolonging the pre-germination time. As compared to non-germinated brown rice, the germinated brown rice showed the higher cardio-protective effect on hypercholesterolaemic Sprague-Dawley male rats. Conclusion: The present study suggests that the changes of blood cholesterol can be mainly modulated by using the PGBR rather than BR. The prolonging of pre-germination time led to an increase in the bioactive components, thereby providing a more efficient functional diet affecting the high blood cholesterol. This study suggests that PGBR can be used instead of BR and polished rice in the human diet.

Health risk-based assessment and management of heavy metals-contaminated soil sites in Taiwan.

Abstract: Risk-based assessment is a way to evaluate the potential hazards of contaminated sites and is based on considering linkages between pollution sources, pathways, and receptors. These linkages can be broken by source reduction, pathway management, and modifying exposure of the receptors. In Taiwan, the Soil and Groundwater Pollution Remediation Act (SGWPR Act) uses one target regulation to evaluate the contamination status of soil and groundwater pollution. More than 600 sites contaminated with heavy metals (HMs) have been remediated and the costs of this process are always high. Besides using soil remediation techniques to remove contaminants from these sites, the selection of possible remediation methods to obtain rapid risk reduction is permissible and of increasing interest. This paper discusses previous soil remediation techniques applied to different sites in Taiwan and also clarified the differences of risk assessment before and after soil remediation obtained by applying different risk assessment models. This paper also includes many case studies on: (1) food safety risk assessment for brown rice growing in a HMs-contaminated site; (2) a tiered approach to health risk assessment for a contaminated site; (3) risk assessment for phytoremediation techniques applied in HMs-contaminated sites; and (4) soil remediation cost analysis for contaminated sites in Taiwan.

Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality

Abstract: This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking. The microstructure of rice kernel surface, chemical composition, and optimal cooking time of treated brown rice were determined. The pasting and thermal properties and chemical structure of flour and starch from treated brown rice were also examined. The results showed that the optimal cooking times were 37, 35, and 33 min after treatment at 25, 40, and 55°C, respectively, compared to the control of 39.6 min. The ultrasonic treatment resulted in a loss in natural morphology of rice bran, allowing water to be absorbed by a rice kernel easily, particularly at high-temperature treatment. Even through rice flour still maintained an A-p...

Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts.

Abstract: Brown rice malt from Indica and Japonica type rice were prepared and their nutrient composition as well as non-starch polysaccharide (NSP) contents and also some of the physico-chemical characteristics were determined. The activity of α- and β-amylases in the ungerminated (native) rice was negligible but increased considerably on germination. Malting altered the chemical composition of both Indica and Japonica rice to a small extent but caused noticeable changes in the pasting characteristics. The free sugars and water-soluble non-starch polysaccharide (NSP) contents of the malt samples were considerably higher than the native samples. The carbohydrate elution profile of native and malted rice on Sepharose CL-2B revealed partial degradation of starch. However, the electrophoresis patterns of the native and malt samples were comparable but exhibited decrease in their band intensity. The study revealed that, controlled germination or malting causes considerable changes in the physico-chemical and bio-chemical properties of both Indica and Japonica rice.

Dietary amylose and amylopectin ratio and resistant starch content affects plasma glucose, lactic acid, hormone levels and protein synthesis in splanchnic tissues

Abstract: Experiments were conducted to determine the effects of feeding different starch sources on piglets. Four diets were formulated with maize, brown rice, sticky rice and Hi-Maize 1043 as starch sources, with resistant starch (RS) contents of 2.3%, 0.9%, 0.0%, 20.6%, and amylose and amylopectin ratio of 0.23%, 0.21%, 0.18%, 0.06% respectively. Fifty-six pigs weaned at 28 days of age were randomly assigned to one of the four diets. In Exp. 1, six piglets in each group were fitted with an indwelling jugular catheter. After 25 days of feeding trial, venous blood samples were obtained at time zero and every 1 h for 4 h. In Exp. 2, the remaining piglets were used to determine the effects of different starch sources on the fractional synthesis rate (FSR). The results indicated that feeding the Hi-Maize 1043 diet decreased (p < 0.05) plasma contents of glucose, insulin, lactic acid and T(3), while sticky rice increased plasma contents of glucose and insulin. The insulin contents in piglets fed the sticky rice diet was 69.2 microIU/ml at 1 h post-feeding which was highest among the starch diets. The FSR in the pancreas, spleen, duodenum, jejunum, ileum and colon in the corn group were much higher (p < 0.05) than that in the sticky rice group. These results suggest that RS is potentially beneficial for improving insulin sensitivity in young pigs and that the ratio of amylose and amylopectin have significantly effects on the FSR in splanchnic tissues in weaned piglets. Another finding of this study indicated maize with a ratio of amylose and amylopectin of 0.23 has the best starch sources for pig production.

Glycemic index, glycemic load and insulinemic index of Chinese starchy foods.

Abstract: AIM: To determine the glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods that are commonly used in Chinese diets METHODS: Ten healthy subjects aged between 20-30 years were recruited Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food Finger capillary blood samples were collected at the start of eating and 15, 30, 45, 60, 90 and 120 min after consumption The GI and II of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods The GL for each test food was determined from its GI value and carbohydrate content RESULTS: The results showed that brown rice elicited the highest postprandial glucose and insulin responses, followed by taro, adlay, yam and mung bean noodles, which produced the lowest Among the five starchy foods, brown rice evoked the highest GI and GL at 82 ± 02 and 18 ± 02, followed by taro (69 ± 04, 12 ± 02), adlay (55 ± 04, 10 ± 02), yam (52 ± 03, 9 ± 00) and mung bean noodles (28 ± 05, 7 ± 02), respectively The II values of the test foods corresponded with GI values Similarly, brown rice gave the highest II at 81 ± 01, followed by taro (73 ± 03), adlay (67 ± 03), yam (64 ± 05) and mung bean noodles (38 ± 03) All five starchy foods had lower GI, GL and II than reference bread (P < 005) CONCLUSION: The GI, GL and II values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus

Genome-wide association study of grain shape variation among Oryza sativa L. germplasms based on elliptic Fourier analysis.

Abstract: Although grain shape is an important cereal breeding target, it has only been evaluated using simple measurements, e.g., the length:width ratio. We used elliptic Fourier analysis to evaluate grain shape variation and conducted whole genome association mapping of grain shape using a germplasm collection of Asian cultivated rice. The first principal component of elliptic Fourier descriptors, accounting for over 90% of the total variation, was associated with the length:width ratio of brown rice. That component was the most significant among the first ten components: the length:width ratio is the major genetic variation of rice grain shape. Bayesian multilocus association mapping detected five significant markers for this component; three might be linked to previously reported quantitative trait loci. Allelic effects of significant markers were visualized using inverse Fourier transformation, showing that the allele of a Japonica variety “Nipponbare” produced plumper grains in four of five significant markers. For the second to tenth principal components, varietal effects were significant (P < 0.001), although most accounted for less than 1% of the total variation in elliptic Fourier descriptors. Association mapping detected at least one quantitative trait locus in six of these nine components: breeding programs can improve the heritable shape characteristics associated with these components. For association mapping, elliptic Fourier analysis’ accuracy and high throughput are suitable; it is readily applicable to cereal crops because it is not based on rice-specific morphological characteristics but rather on universal shape descriptors that can delineate any closed contour.

Protective effects of black rice bran against chemically-induced inflammation of mouse skin.

Abstract: We investigated the inhibitory effects of black rice (cv. LK1-3-6-12-1-1) bran against 12-O-tetradecanolylphorbol-13-acetate (TPA)-induced skin edema and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) in inflammatory mouse models. We also determined the effects of the bran extract on the following biomarkers: pro-inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), eicosanoids leukotriene B4 (LTB4), and prostaglandin E2 (PGE2). Topical application of TPA to ears of CD-1 mice induced inflammation accompanied with substantial increase in TNF-α, IL-1β, IL-6, LTB4, and PGE2 levels and an elevation in intercellular adhesion molecule-1 (ICAM-1) gene expressions in ear skin tissues. Intraperitoneal injection of black rice bran extract prior to TPA application in mice significantly suppressed TPA-induced inflammation (edema) and induced a marked decrease in the production of TNF-α, IL-1β, IL-6, and LTB4. Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a nonpigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and antiallergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.

An Improved Process for High Quality and Nutrition of Brown Rice Production

Abstract: Germinated brown rice (GBR) of two popular Thailand varieties, Khao Dawk Mali 105 (KDML 105) and Chainat 1, with improved nutritional composition, was obtained by optimizing water soaking conditions. Different water pH (3, 4, 6 and 8), temperatures (25 °C, 35 °C and 45 °C), and soaking times (12 and 24 h) were tested. Using the response surface methodology (RSM), the best condition for producing GBR of both varieties was soaking in water with pH 6 and temperature of 35 °C for 24 h. It caused a 4- to 5-fold increase in gamma-amino butyric acid (GABA) content which, together with protein and lipid contents, were highest among treatments. Intermediate levels of thiamine (vitamin B1) and phytic acid (IP6) were obtained. In GBR of KDML 105 variety, GABA, vitamin B1 and IP6 contents were 16.48, 0.526 and 501.06 mg/100 g, respectively, while protein and lipid contents were 10.50% and 4.00%, respectively. For Chainat 1 variety, GABA, vitamin B1 and IP6 contents were 14.50, 0.436 and 486.03 mg/100 g, respectively, while protein and lipid contents were 9.80% and 3.99%, respectively. Carbohydrate and amylose contents differed by only less than 1-2% among treatments. Supplemental aeration during water soaking decreased GABA, protein and lipid contents, but increased vitamin B1 and IP6 contents in both varieties. Furthermore, cooked GBR of both varieties had softer texture than cooked ordinary brown rice.

Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

Abstract: Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P < 0.05) than the wheat bread. However, the hardness of bread containing 30% GBRF (except at pH 6.8 and 24 h) was significantly lower than that of bread containing 30% nongerminated brown rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further study is thus needed.

누룩 종류에 따른 현미 탁주의 품질특성

Abstract: This study evaluates quality of Nuruk, which is a source material of Takju, collected in Daegu and Gyeongbuk and investigates fermentation characteristics of Takju made of it. Totally 7 types of Nuruk were examined and their pH and titratable acidity were 5.4~5.9 and around 0.1%, respectively. Saccharifying activity was high in D, F, G, A and E Nuruk by recording over 300 ㎎%. Lactic acid bacteria count was the highest in G Nuruk with 3.78×10? and yeast and total microbe count recorded the highest levels, 3.78×10? and 3.47×10?, respectively in B Nuruk. When quality characteristics of Takju made of each type of Nuruk were compared, alcohol content was the highest in G Nuruk by recording 19.0% and titratable acidity was 0.44~0.86% in all samples. Hunter's color, brown color and turbidity showed different levels according to types of Nuruk and all lactic acid bacteria, yeast and total microbe counts were the highest in A and E Nuruk. For alcohol components, E and G Nuruk showed high fusel oil content levels and methanol and fusel oil contents of all samples were suitable as standards, respectively. The total organic acid content was the highest in B Nuruk at about 4,000 ㎎% and it was 2,000 ㎎% and around 1,000 ㎎% in A, E, F and G Nuruk and C and D Nuruk, respectively. The content of total free amino acid was the highest in B Nuruk at 3,676 ㎎% and it was observed to be 1,890, 1,676 and 1,531 ㎎% in G, E and C Nuruk in that order, respectively. Sensory preference of subjects in their 20s was high overall in G and C Nuruk and that of those in their 40s was high in F and C Nuruk. From all of these results, the types of Nuruk largely affected quality and components of Takju and an appropriate method to consider useful purpose is needed.

Genotypic variation in element concentrations in brown rice from Yunnan landraces in China

Abstract: The mineral elements present in brown rice play an important physiological role in global human health. We investigated genotypic variation of eight of these elements (P, K, Ca, Mg, Fe, Zn, Cu, and Mn) in 11 different grades of brown rice on the basis of the number and distance coefficients of 282 alleles for 20 simple sequence repeat (SSR) markers. Six-hundred and twenty-eight landraces from the same field in Yunnan Province, one of the largest centers of genetic diversity of rice (Oryza sativa L.) in the world, formed our core collection. The mean concentrations (mg kg−1) of the eight elements in brown rice for these landraces were P (3,480) > K (2,540) > Mg (1,480) > Ca (157) > Zn (32.8) > Fe (32.0) > Cu (13.6) > Mn (13.2). Mean P concentrations in brown rice were 6.56 times total soil P, so the grains are important in tissue storage of P, but total soil K is 7.82 times mean K concentrations in brown rice. The concentrations of the eight elements in some grades of brown rice, on the basis of the number and distance coefficients of alleles for 20 SSR markers for the landraces, were significantly different (P < 0.05), and further understanding of the relationship between mineral elements and gene diversity is needed. There was large variation in element concentrations in brown rice, ranging from 2,160 to 5,500 mg P kg−1, from 1,130 to 3,830 mg K kg−1, from 61.8 to 488 mg Ca kg−1, from 864 to 2,020 mg Mg kg−1, from 0.40 to 147 mg Fe kg−1, from 15.1 to 124 mg Zn kg−1, from 0.10 to 59.1 mg Cu kg−1, and from 6.7 to 26.6 mg Mn kg−1. Therefore, germplasm evaluations for Ca, Fe, and Zn concentrations in rice grains have detected up to sevenfold genotypic differences, suggesting that selection for high levels of Ca, Fe, and Zn in breeding for mass production is a feasible approach. Increasing the concentrations of Ca, Fe, and Zn in rice grains will help alleviate chronic Ca, Zn, and Fe deficiencies in many areas of the world.

L-Asparaginase Production by Bipolaris sp. BR438 Isolated from Brown Rice in Thailand

Abstract: Thirty-six filamentous fungal isolates obtained from brown rice in Thailand were screened for their ability to produce L-asparaginase. Using modified Czapek Dox (mCD) agar containing L-asparagine and phenol red as indicator, 24 L-asparaginase producing fungal isolates could be preliminary identified by observing pink colour formation. It was found that isolate BR438 exhibited highest activity (6.3 0.65 U/ml) when cultured in the mCD medium containing 1% L-asparagine and 0.4% glucose at 30 o C for 72 h. Its asparaginase was also proved to be non-cytotoxic when tested against Vero cell lines. The identification based on internal transcribed spacer (ITS) regions of ribosomal DNA and morphological study showed that isolate BR438 was Bipolaris sp. and was closely related to Bipolaris australiensis and B. ovariicola.

Germinated Brown Rice Drying by Hot Air Fluidization Technique

Abstract: Germinated brown rice containing moisture content of 52% dry basis (db) needs to be dried in a reasonable time in order to prevent the growth of microorganisms. Fluidized bed drying is a possible method because this drying technique provides a high mass and heat transfer rate and high-temperature drying can be used. However, such a high-performance dryer may affect the quality of the finished product. The effect of fluidized bed drying temperatures (90, 110, 130, and 150°C) on the quality of germinated brown rice, that is, cooked rice textural property, γ-aminobutyric acid (GABA) level, fissured grain, and microorganisms was therefore investigated. The germinated brown rice was dried to the moisture contents of 18–20% (db), tempered for 30 min, and ventilated by ambient air until the sample moisture content reached 13–15% (db). The experimental results showed that the drying rate increased with increasing drying temperature. The high drying rate, in particular drying at 130°C or higher, caused severe fiss...