The present study aimed to investigate the hypolipidemic,antioxidant and cardiac risk-suppressing effects of Chakhao poireiton(CP),a GI-tagged pigmented black rice from India.In vitro and ex vivo studies confirmed tha...The present study aimed to investigate the hypolipidemic,antioxidant and cardiac risk-suppressing effects of Chakhao poireiton(CP),a GI-tagged pigmented black rice from India.In vitro and ex vivo studies confirmed that whole rice extracts of CP have potent antioxidant,3-hydroxy-3-methylglutaryl-CoA reductase,cholesterol esterase inhibitory,and antilipase effects.An in vivo study was conducted to evaluate the effects of the ethanol extracts of CP on high-fat high-sugar induced hyperlipidemic rats.The ethanol extract significantly ameliorated lipid parameters and liver enzymes to normal.Levels of lactate dehydrogenase,creatine kinase-N-acetyl cysteine,C-reactive protein,and lipoprotein a were significantly lower in the extract-treated groups than those in the disease control group.A marked reduction of ApoB/ApoA1 and other atherogenic indices were observed in extract-treated groups.Twelve phenolic compounds,i.e.rosamarinic acid,gallic acid,protocatechuic acid etc.,were quantified in CP.This study provided the first evidence of the antihyperlipidemic and cardiac risk inhibitory effects of CP,which would be beneficial in preventing and managing hyperlipidemia,associated oxidative stress,and cardiac complications.展开更多
Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(e.g.anthocyanins and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from...Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(e.g.anthocyanins and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from chronic diseases(e.g.,celiac disease).Pigmented rice is commonly consumed as brown rice,but technological treatments could be applied to reduce its cooking time and improve its nutritional value(vitamins and minerals).In this study,two relatively new pigmented varieties(Violet and Orange)were characterized in terms of phenolic content and antioxidant capacity and the impact of two technological treatments(e.g.,milling and parboiling)on their phytochemical composition was evaluated.Two pigmented and one non-pigmented Italian varieties were included for comparison.Both technological processes affected the concentration of phenolic compounds and their relative antioxidant property.Although milling mainly reduced the phenolic content and the antioxidant activity,anthocyanins seem to be more affected by parboiling(reduction of 91.5%).Despite the effects of technological treatments on active compounds,pigmented varieties still represent an interesting antioxidant source when compared to the non-pigmented ones.展开更多
Whole-grain rice has gained significant attention for its potential health benefits,particularly because of its antioxidant and antibacterial properties.Despite this growing interest,there remains a pressing need for ...Whole-grain rice has gained significant attention for its potential health benefits,particularly because of its antioxidant and antibacterial properties.Despite this growing interest,there remains a pressing need for a comprehensive evaluation of the methods used to analyze these bioactive compounds,considering the diversity of rice types and the influence of environmental factors.This review aims to provide an in-depth overview of recent analytical methods,particularly those employed over the last five years,to assess the antioxidant and antibacterial properties of rice.It focuses on commonly used antioxidant assays,such as the 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity assay,which encompasses both single electron transfer and hydrogen atom transfer mechanisms.Other antioxidant assays are also discussed,alongside methods used to evaluate antibacterial properties,including disc diffusion,well diffusion,broth or agar dilution,and advanced techniques such as flow cytofluorometric and bioluminescent assays.The review further explores the bacterial strains most frequently studied,including Bacillus cereus,Listeria monocytogenes,Escherichia coli,and Salmonella species.It highlights the key techniques and parameters employed to ascertain and quantify the antioxidant and antibacterial potential of rice,while critically analysing the strengths and limitations of these approaches.By synthesizing current methods and offering insights into their application,this review can be served as a guide for future research aimed at standardizing and improving the assessment of rice’s bioactive properties,paving the way for broader scientific and practical applications.展开更多
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are kno...Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.展开更多
Pigment was extracted from pericarp of black rice variety Zixiangnuo. The effects of several factors, including pH, light, chemical reagents and foodstuff additives on the color, solubility and heat stability of the p...Pigment was extracted from pericarp of black rice variety Zixiangnuo. The effects of several factors, including pH, light, chemical reagents and foodstuff additives on the color, solubility and heat stability of the pigment were observed. The color of the pigment varied with different acid conditions. When the pH was below 3, a stronger absorption peak at 495nm was observed. If the pH was between 3 and 10, there was a platform in 400-495nm. No obvious absorption peak in visible light region was found when pH was above 10. As the pH increased, the color of the pigment changed, from deep red to light red until to yellowishbrown, e.g. pH 0-2, deep red; pH3-4, red pH5-6, quite red; pH9-10, faint red; pH11, faint brown yellow; pH12, light brown yellow; pH13, yellowish brown; pH14, deep yellowish brown. The change of color was reversible. The pigment was quite stable under nature light conditions. At pH 1, it was basically unchanged within 10 d under sunlight or within 60 d under indoor nature light. However,展开更多
Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society.These fermented products have been enjoyed worldwide since time immemorial.Fermented products...Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society.These fermented products have been enjoyed worldwide since time immemorial.Fermented products are popular due to their enhanced sensory attributes and probable health benefits,owing to the microorganisms and biochemical changes involved during fermentation.Rice,one of the popularly consumed cereal,forms a staple diet of many people across the globe especially Asia,Latin America and parts of Africa.Many traditional/ethnic fermented foods and beverages have been prepared from rice,since ages.Due to urbanization and change in lifestyles,traditional rice based fermented products are losing its popularity.Hence,there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods,microorganisms involved and their clinical studies assisted health benefits.Apart from conventional rice,pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products,because of their phytochemical contents,that increase by many folds due to fermentation.This review is intended to assess an overview of the nutritional composition of various rice varieties,probiotics in fermented rice-based products,their intervention in improving health and possible applications in the food and beverage sectors,to regain the lost popularity of these ethnic products.展开更多
Growing concerns about food security and human health make the identification of beneficial nutritional traits in crops a priority.The aim of the present study was to compare the elemental and nutritional characterist...Growing concerns about food security and human health make the identification of beneficial nutritional traits in crops a priority.The aim of the present study was to compare the elemental and nutritional characteristics of landraces and hybrid rice varieties.Landraces,valuable for their biodiversity,are a source of genes that can improve elite varieties and ensure food security.We were able to demonstrate significant variations in elemental composition,especially for calcium,rubidium and selenium,between the two rice types.Pigmented rice varieties were found to be more functional,as they had higher levels of antioxidants such as phenolic compounds,fla-vonoids and anthocyanins.Statistical analysis using principal component analysis and agglomerative hierar-chical clustering grouped the rice varieties into clusters.The results showed that 99.87%of the variance was within the class,and 0.13%was between classes.Many of the landraces studied had high levels of amylose,selenium and antioxidants.Landraces are thus an important source of nutraceutical factors and of high impor-tance for rice improvement and breeding.The results of this study will certainly inform works into improving the dietary system and enable us to direct conventional plant breeding exercises or apply molecular techniques to develop new varieties to ensure on-going food security.展开更多
基金The authors acknowledge the Department of Biotechnology,Ministry of Science and Technology,Govt.of India,for funding(Grant No.DBT-NER/AGRI/29/2015).
文摘The present study aimed to investigate the hypolipidemic,antioxidant and cardiac risk-suppressing effects of Chakhao poireiton(CP),a GI-tagged pigmented black rice from India.In vitro and ex vivo studies confirmed that whole rice extracts of CP have potent antioxidant,3-hydroxy-3-methylglutaryl-CoA reductase,cholesterol esterase inhibitory,and antilipase effects.An in vivo study was conducted to evaluate the effects of the ethanol extracts of CP on high-fat high-sugar induced hyperlipidemic rats.The ethanol extract significantly ameliorated lipid parameters and liver enzymes to normal.Levels of lactate dehydrogenase,creatine kinase-N-acetyl cysteine,C-reactive protein,and lipoprotein a were significantly lower in the extract-treated groups than those in the disease control group.A marked reduction of ApoB/ApoA1 and other atherogenic indices were observed in extract-treated groups.Twelve phenolic compounds,i.e.rosamarinic acid,gallic acid,protocatechuic acid etc.,were quantified in CP.This study provided the first evidence of the antihyperlipidemic and cardiac risk inhibitory effects of CP,which would be beneficial in preventing and managing hyperlipidemia,associated oxidative stress,and cardiac complications.
基金supported by Fondazione Celiachia Onlus(FC)Grant n◦004_FC_2019.
文摘Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(e.g.anthocyanins and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from chronic diseases(e.g.,celiac disease).Pigmented rice is commonly consumed as brown rice,but technological treatments could be applied to reduce its cooking time and improve its nutritional value(vitamins and minerals).In this study,two relatively new pigmented varieties(Violet and Orange)were characterized in terms of phenolic content and antioxidant capacity and the impact of two technological treatments(e.g.,milling and parboiling)on their phytochemical composition was evaluated.Two pigmented and one non-pigmented Italian varieties were included for comparison.Both technological processes affected the concentration of phenolic compounds and their relative antioxidant property.Although milling mainly reduced the phenolic content and the antioxidant activity,anthocyanins seem to be more affected by parboiling(reduction of 91.5%).Despite the effects of technological treatments on active compounds,pigmented varieties still represent an interesting antioxidant source when compared to the non-pigmented ones.
文摘Whole-grain rice has gained significant attention for its potential health benefits,particularly because of its antioxidant and antibacterial properties.Despite this growing interest,there remains a pressing need for a comprehensive evaluation of the methods used to analyze these bioactive compounds,considering the diversity of rice types and the influence of environmental factors.This review aims to provide an in-depth overview of recent analytical methods,particularly those employed over the last five years,to assess the antioxidant and antibacterial properties of rice.It focuses on commonly used antioxidant assays,such as the 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity assay,which encompasses both single electron transfer and hydrogen atom transfer mechanisms.Other antioxidant assays are also discussed,alongside methods used to evaluate antibacterial properties,including disc diffusion,well diffusion,broth or agar dilution,and advanced techniques such as flow cytofluorometric and bioluminescent assays.The review further explores the bacterial strains most frequently studied,including Bacillus cereus,Listeria monocytogenes,Escherichia coli,and Salmonella species.It highlights the key techniques and parameters employed to ascertain and quantify the antioxidant and antibacterial potential of rice,while critically analysing the strengths and limitations of these approaches.By synthesizing current methods and offering insights into their application,this review can be served as a guide for future research aimed at standardizing and improving the assessment of rice’s bioactive properties,paving the way for broader scientific and practical applications.
文摘Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern.Traditional or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.
文摘Pigment was extracted from pericarp of black rice variety Zixiangnuo. The effects of several factors, including pH, light, chemical reagents and foodstuff additives on the color, solubility and heat stability of the pigment were observed. The color of the pigment varied with different acid conditions. When the pH was below 3, a stronger absorption peak at 495nm was observed. If the pH was between 3 and 10, there was a platform in 400-495nm. No obvious absorption peak in visible light region was found when pH was above 10. As the pH increased, the color of the pigment changed, from deep red to light red until to yellowishbrown, e.g. pH 0-2, deep red; pH3-4, red pH5-6, quite red; pH9-10, faint red; pH11, faint brown yellow; pH12, light brown yellow; pH13, yellowish brown; pH14, deep yellowish brown. The change of color was reversible. The pigment was quite stable under nature light conditions. At pH 1, it was basically unchanged within 10 d under sunlight or within 60 d under indoor nature light. However,
基金the National Institute of Food Technology and Entrepreneurship Management(NIFTEM)for providing the necessary resources.Shruti Mishra extends her sincere thanks to NIFTEM for providing PhD fellowship.
文摘Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society.These fermented products have been enjoyed worldwide since time immemorial.Fermented products are popular due to their enhanced sensory attributes and probable health benefits,owing to the microorganisms and biochemical changes involved during fermentation.Rice,one of the popularly consumed cereal,forms a staple diet of many people across the globe especially Asia,Latin America and parts of Africa.Many traditional/ethnic fermented foods and beverages have been prepared from rice,since ages.Due to urbanization and change in lifestyles,traditional rice based fermented products are losing its popularity.Hence,there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods,microorganisms involved and their clinical studies assisted health benefits.Apart from conventional rice,pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products,because of their phytochemical contents,that increase by many folds due to fermentation.This review is intended to assess an overview of the nutritional composition of various rice varieties,probiotics in fermented rice-based products,their intervention in improving health and possible applications in the food and beverage sectors,to regain the lost popularity of these ethnic products.
基金University Grant Commission(UGC),India,for providing fund in the form of SRF fellowshipDepartment of Science&Technology(DST),Government of India,granted fund under Fund for Improvement of S&T Infrastructure(FIST)programme(SR/FST/LSI-532/2012).
文摘Growing concerns about food security and human health make the identification of beneficial nutritional traits in crops a priority.The aim of the present study was to compare the elemental and nutritional characteristics of landraces and hybrid rice varieties.Landraces,valuable for their biodiversity,are a source of genes that can improve elite varieties and ensure food security.We were able to demonstrate significant variations in elemental composition,especially for calcium,rubidium and selenium,between the two rice types.Pigmented rice varieties were found to be more functional,as they had higher levels of antioxidants such as phenolic compounds,fla-vonoids and anthocyanins.Statistical analysis using principal component analysis and agglomerative hierar-chical clustering grouped the rice varieties into clusters.The results showed that 99.87%of the variance was within the class,and 0.13%was between classes.Many of the landraces studied had high levels of amylose,selenium and antioxidants.Landraces are thus an important source of nutraceutical factors and of high impor-tance for rice improvement and breeding.The results of this study will certainly inform works into improving the dietary system and enable us to direct conventional plant breeding exercises or apply molecular techniques to develop new varieties to ensure on-going food security.
