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Brown rice
About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.
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TL;DR: Three Thailand rice varieties were germinated and their -aminobutyric acid (GABA) content was monitored and it was indicated that the highest GABA content was obtained when the rice was soaked in a citrate buffer with pH 3 and germinating in closed vessel.
Abstract: Three Thailand rice varieties (cv. Niaw Dam Peuak Dam, Sangyod Phatthalung and Chiang Phatthalung) were germinated and their -aminobutyric acid (GABA) content was monitored. Optimum germination conditions to maximize GABA content in brown rice were determined. The brown rice was first soaked in various solutions (buffer solution pH 2, 3, 5, and 7 and distilled water) at room temperature (30±2°C) for 5 hours, followed by germinating in either open or closed vessel for 12, 24, 36, and 48 hours. Results indicated that the highest GABA content was obtained when the rice was soaked in a citrate buffer with pH 3 and germinated in closed vessel for 36 hours, Sangyod Phatthalung and Chiang Phatthalung, and for 48 hours, Niaw Dam Peuak Dam. Compared to regular brown rice, the GABA content in germinated brown rice increased 9.4316.74 times. Germination also increased the ferulic acid 1.12-1.43 times and significantly decreased the phytate content while the -oryzanol content was in the same level for both un-germinated and germinated brown rice.
34 citations
TL;DR: In this article, the authors reported on the isolation and structural characterization of activator lipids from pre-germinated brown rice (PR) bran as acylated steryl glucosides (ASGs).
34 citations
TL;DR: The study provided evidence that a short-term increased intake of whole grains led to compositional alterations of the gut microbiota that coincided with improvements in systemic inflammation, and provided a perspective on the importance of regarding humans as holobionts when considering the health effects of dietary strategies.
Abstract: Intake of whole grains and other food products high in dietary fiber have long been linked to the prevention of chronic diseases associated with inflammation. A contribution of the gastrointestinal microbiota to these effects has been suggested, but little is known on how whole grains interact with gut bacteria. We have recently published the first human trial that made use of next-generation sequencing to determine the effect of whole grains (whole grain barley, brown rice or a mixture of the two) on fecal microbiota structure and tested for associations between the gut microbiota and blood markers of inflammation, glucose and lipid metabolism. Our study revealed that whole grains impacted gut microbial ecology by increasing microbial diversity and inducing compositional alterations, some of which are considered to have beneficial effects on the host. Interestingly, whole grains, and in particular the combination of whole grain barley and brown rice, caused a reduction in plasma interleukin-6 (IL-6), which was linked to compositional features of the gut microbiota. Therefore, the study provided evidence that a short-term increased intake of whole grains led to compositional alterations of the gut microbiota that coincided with improvements in systemic inflammation. In this addendum, we summarize the findings of the study and provide a perspective on the importance of regarding humans as holobionts when considering the health effects of dietary strategies.
34 citations
TL;DR: In this article, the results showed that the lipase activity could be significantly inactivated by PEF and the voltage was the most important to the inactivating efficiency, followed by frequency and pulse width; while the time was less dominant.
Abstract: Pulsed electric field (PEF) treatment was applied to brown rice grains in a treatment chamber which was surrounded by organic glass as walls around a pair of horizontally paralleled plate electrodes to investigate the feasibility of PEF on low moisture food materials. Based on a monolayer of brown rice grains the results showed that the lipase activity could be significantly inactivated by PEF. Among the PEF parameters, the voltage was the most important to the inactivating efficiency, followed by frequency and pulse width; while the time was less dominant. The interactions between voltage and pulse width and between frequency and pulse width also contributed to the lipase inactivation significantly. By using Box–Behnken design, response surface methodology was applied to optimize the process and a well fitting model was obtained with PEF parameters, voltage, frequency, pulse width, and residence time. Industrial relevance Pulsed electric field (PEF) is a low temperature and environment friendly technology in food processing. It is promising and has received considerable attention over the years in the past. PEF has been applied to inactivate microorganisms or enzymes. However, research work regarding PEF focused almost only on liquid food processing so far. There has been no report of PEF on solid food materials. Rice bran is abundant and nutritious, but it could not be stored for a long time because enzymolysis takes place soon after it is scraped off from rice grains. If the PEF could be used for lipase inactivation in brown rice grains, the stabilized rice bran should be obtained after milling during the material convey. It would be another effective and in-line rice bran stabilization technique potential in the rice industry. Furthermore, the application scope of PEF in food industry could be widened.
34 citations
TL;DR: The results suggested that the electronic nose can be used as a rapid and nondestructive tool for early detection of fungal infection on rice grain prior to visible growth.
34 citations