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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: This study suggests that the ethyl acetate extract of P. linteus grown on PBR induces apoptosis accompanied by cell cycle arrest at G0/G1 phase and regulates apoptosis‐regulatory proteins, which may be applicable to anticancer therapy.
Abstract: It is well known that Phellinus linteus has a variety of biological functions, such as antitumor and immunomodulating activities In our previous studies, we developed a P linteus grown on germinated brown rice (PBR) and found that organic solvent extracts of PBR possessed immunomodulating activity to regulate a balance of cytokine network in mice The components of PBR are ergosterol peroxide, gamma-aminobutyric acid (GABA) and Beta-glucan In this study, we demonstrate that an organic solvent extract of P linteus grown on PBR induced apoptotic cell death through the induction of G(0)/G(1) arrest of cell cycle and the apoptosis via DNA fragmentation in human colon carcinoma HT-29 cells Cell death induced by the extract of P linteus grown on PBR was shown to be associated with the upregulation of p21(CIP1/WAF1), the downregulation of cyclin D1, anti-apoptotic protein, Bcl-2, the release of cytochrome c, and the activation of caspase-9, caspase-3 and caspase-8 This study suggests that the ethyl acetate extract of P linteus grown on PBR induces apoptosis accompanied by cell cycle arrest at G(0)/G(1) phase and regulates apoptosis-regulatory proteins, which may be applicable to anticancer therapy
31 citations
TL;DR: LIBS spectral data from rice analysis were evaluated for PDO certification of Argentine brown rice, and the developed method provided 84% of accuracy, 100% of sensitivity and 78% of specificity in classification of test samples.
31 citations
TL;DR: A survey was carried out of the micotoxicological and microscopic characteristics of rice comercialized in Pelotas and Rio Grande, RS, Brazil, from may until september 2000 as discussed by the authors.
Abstract: A survey was carried out of the micotoxicological and microscopic characteristics of rice comercialized in Pelotas and Rio Grande, RS, Brazil. Samples of whole [16], parboilized [16] and polished white rice [24] were collected in supermarkets, from may until september 2000.The occurrence of aflatoxin B1, B2, G1, G2, ochratoxin A, zearelenone, desoxynivalenol and T2 toxin was evaluated using thin layer chromatographic technique (TLC). The last two toxins were also evaluated by gas chromatography (CG). Mycoflora was determined using a surface Potato Dextrose Acid Agar, incubated for 5 days at 25oC. The most frequent colonies were identified using the microcultive technique. The occurrence of microscopic dirt was realized in accordance with AOAC. Among the samples analyzed, 2 presented contamination by ochratoxin A (104 and 128mg.Kg-1) and three with zearalenone (559, 1117 and 1955mg.Kg-1), one of wich was cause by co-contamination with the first. One sample was contamined with desoxynivalenol (266 e 300mg.Kg-1), determined by TLC and GC. The results showed that 3.6% of the samples have levels above and 11% near 104CFU/g. A brown rice sample was contaminated by microscopic dirt the above legal legislation (0.25%).
31 citations
TL;DR: The brown rice variant had the lowest GI and II values but these advantages were lost with polishing, and a greater secretion of insulin tied in with a greater glycaemic response for WR.
Abstract: BACKGROUND: We evaluated glycaemic response of a brown rice variant (BR) developed by cross-breeding. Subjects (n = 9) consumed 50 g carbohydrate equivalents of BR, white rice (WR) and the polished brown rice (PR) in comparison to 50 g glucose reference (GLU) in a cross-over design. Plasma glucose and insulin at 0, 15, 45, 60, 90, 120 and 180 min were measured and incremental area under the curve (IAUC) and indices for glucose (GI) and insulin (II) calculated.
RESULTS: BR compared to PR or WR produced the lowest postprandial glycaemia (GI: 51 vs 79 vs 86) and insulinaemia (II: 39 vs 63 vs 68) irrespective of amylose content (19 vs 23 vs 26.5%). Only BR was significantly different from GLU for both plasma glucose (P = 0.012) and insulin (P = 0.013) as well as IAUCglu (P = 0.045) and IAUCins (P = 0.031). Glycaemic and insulinaemic responses correlated positively (r = 0.550, P < 0.001). Linear trends for IAUCglu and IAUCins indicated a greater secretion of insulin tied in with a greater glycaemic response for WR (r2 = 0.848), moderate for PR (r2 = 0.302) and weakest for BR (r2 = 0.122).
CONCLUSION: The brown rice variant had the lowest GI and II values but these advantages were lost with polishing. Copyright © 2011 Society of Chemical Industry
31 citations
TL;DR: This paper showed that superheated steam treatment at a low temperature and for a short time is enough to inactivate the enzyme in brown rice, and does not influence starch quality, however, the degree of starch damage did not increase during super heated steam treatment below 150°C.
Abstract: When brown rice is preserved for a long period of time, a stale flavor (komai-shu) develops as a result of lipid oxidation by enzymes. In order to inactivate the enzymes, brown rice was treated with superheated steam. Superheated steam treatment for about 1 min, at all temperatures, caused a decrease in the enzymatic activity related lipid oxidation. On the other hand, the degree of starch damage did not increase during superheated steam treatment below 150°C. These results show that superheated steam treatment at a low temperature and for a short time is enough to inactivate the enzyme in brown rice, and does not influence starch quality. It was expected that enzyme inactivation by superheated steam treatment would be effective in suppressing the generation of stale flavor during long preservation periods.
31 citations