Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Grain bound polyphenols: Molecular interactions, release characteristics, and regulation mechanisms of postprandial hyperglycemia

Frequent postprandial hyperglycemia causes many chronic diseases. Grain polyphenols are widely recognized as natural active ingredients with high potential to treat chronic diseases due to their excellent postprandial hyperglycemic regulating effects. However, previous studies on polyphenols in grains mainly focused on the functional properties of free polyphenols and the extraction and physicochemical properties of bound polyphenols, ignoring the functional properties of bound polyphenols. Comprehensively understanding the binding properties of grain bound polyphenols (GBPs) and their mechanisms in regulating blood glucose levels is essential for developing and applying grain resources. This review summarizes the molecular interactions between GBPs and grain components and their effects on release characteristics and bioavailability at various stages. Meanwhile, the review focuses on elucidating the regulatory mechanism of post-release GBPs on postprandial hyperglycemia levels, incorporating insights from molecular docking, the gastrointestinal-brain axis, and gut flora. GBPs slow food digestion by occupying the active site of digestive enzymes and altering the secondary structure of enzymes and the hydrophobic environment of amino acid residues to inhibit enzyme activity. They modulate intestinal epithelial transport proteins (SGLT1, GLUT2, and GLUT4) to limit glucose absorption and increase glucose consumption. They also stimulate the release of short-term satiety hormones (CKK, GLP-1, and PYY) through the gastrointestinal-brain axis to decrease post-meal food intake. Furthermore, they optimize gut microbiota composition, promoting short-chain fatty acid production and bile acid metabolism. Therefore, developing functional foods with glucose-modulating properties based on GBPs is crucial for obesity prevention, diabetes management, and low-GI food development.

Black rice bran improved lipid metabolism in hyperlipidemia mice via steroid hormone biosynthesis and PPAR signaling pathway

This study was aimed to explore the alleviating effect of black rice (BR), black peeled rice (BPR), and black rice bran (BRB) on lipid metabolism disorders in hyperlipidemia mice caused by high fat and cholesterol diet (HFCD). Combined untargeted metabolomics and RNA-seq transcriptomics analysis was used to demonstrate the potential mechanism regulated by BR, BPR and BRB. The untargeted metabolomics analysis indicated that BR especially BRB significantly increased Deoxycholic acid, 5-Dehydroavenasterol, scyllo-Inositol, Phloretin, 5-KETE, Lipoxin B4, 3,4-Dihydroxybenzeneacetic acid levels, while BRB significantly regulated PPAR signaling pathway, Arachidonic acid metabolism, Regulation of lipolysis in adipocytes, Steroid biosynthesis, and Sphingolipid signaling pathway, which closely linked to lipid metabolism. Furthermore, RNA-seq transcriptomics analysis showed that BRB obviously regulated Steroid hormone biosynthesis (Cyp2b9, Cyp2b13 and Cyp2c38) and PPAR signaling pathway (Pparg, Fabp4, Cd36 and Plin4), which were closely associated with inflammation and lipid metabolism. Moreover, quantitative Real-Time Polymerase Chain Reaction (qRT-PCR) analysis validated this. The obtaining results were hoping to reveal the detailed mechanism of BRB in alleviating hyperlipidemia and provide some insights for developing a new kind of natural anti-hyperlipidemia drug.

Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.)

Purple rice (Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂- and OH-), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.

Utilization of rice pasta by-products as the substrate for vinegar fermentation

The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with Saccharomyces cerevisiae for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using Acetobacter aceti at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) (p > 0.05). Significant differences were found among four RPB vinegars in terms of color values (L*, a*, b* and hue angle) (p ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0-7.0 (p ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 µg GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% (p ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-06030-z.

The Genus Anabasis: A Review on Pharmacological and Phytochemical Properties

The genus Anabasis has long been used in phytomedicine. The studied parts of Anabasis species are used as antirheumatic, diuretic, antidotes against poison, anti-erosion, anti-ulcer, and antidiabetic agents, as well as against headache and skin diseases. The objective of the present review was to summarize the phytochemical and pharmacological aspects related to the genus Anabasis. The results of this literature analysis show that among all the species of the Anabasis (A) family, A. aphylla, A. Iranica, A. aretioides, and A. articulata showed antibacterial activity; A. aretioides and A. articulata have antioxidant activity, A. aretioides and A. articulata have antidiabetic activity, A. articulata has cytotoxic activity and A. setifera, A. aretioides, and A. articulata exhibit anti-inflammatory activity. The Anabasis genus contains saponins, and alkaloids, such as anabasine, anabasamine, lupinine, jaxartinine, and triterpenic sapogenins. The study of 15 Anabasis plants has identified 70 compounds with an array of pharmacological activities especially antibacterial, antioxidant, antidiabetic, cytotoxic, and anti-inflammatory activities. However, there is a need for further studies on Anabasis plants before they can be fully used clinically as a potential drug.

Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic-assisted extraction and response surface methodology

Black rice bran (BRB), a valuable byproduct from the rice milling process, possesses numerous pharmacological activities, including antioxidant potential, but information regarding highly efficient extraction methods is scarce. To enhance the extraction efficiency, ultrasonic-assisted extraction coupled with Box-Behnken design (BBD) was used in this study to maximize the total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antioxidant capacity of BRB extract. The BBD results showed that 57% ethanol at 50°C and pH 3.1 were best for TPC (136.2 mg GAE/g dry weight), TAC (2.3 mg cyanidin-3-O-glucoside equivalents/g dry weight), and TFC (38.6 mg quercetin equivalents/g dry weight). In vitro antioxidant capacities of BRB extract determined by 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays revealed free radical scavenging potentials with EC50 values of 67.62 and 1149 µg/mL, respectively. The cytotoxic effect of BRB extract on human skin HaCaT keratinocytes was determined by a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, which revealed no significant cytotoxicity and a significant increase in cell viability at a concentration of 500 µg/mL. Ultra-high performance liquid chromatography (UHPLC) analysis identified syringic acid, gallic acid, protocatechuic acid, vanillic acid, p-coumaric acid, and ferulic acid in BRB extract. This study provides the optimal conditions to extract antioxidant bioactive compounds from BRB and supports the use of BRB as a source of antioxidants. Due to BRB showing no significant cytotoxicity to human skin cells, it could potentially be further developed for topical applications.

Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion

Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and p-coumaric acid in most rice were highest at intestinal phase (p < 0.05). Bound ferulic acid in three colored rice, bound p-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-3-O-glucoside, peonidin-3-O-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.

Antioxidant-mediated suppression of ferroptosis in Pyricularia oryzae: a novel approach to rice blast management for sustainable rice production

Ferroptosis, an iron-dependent form of regulated cell death, has recently emerged as a crucial process in the pathogenesis of Pyricularia oryzae, the causal agent of the devastating rice blast disease, which causes billions of dollars in annual losses. This mini review explores the potential of antioxidants in suppressing ferroptosis in P. oryzae to promote sustainable rice production, with significant implications for global food security and nutrition. We critically analyze the current literature on the mechanisms of ferroptosis in P. oryzae, including iron metabolism and lipid peroxidation, the role of different antioxidants in inhibiting this cell death pathway, and the potential applications of antioxidant-based strategies for the management of rice blast disease. Recent discoveries, such as the efficacy of the natural flavonoid tangeretin in inhibiting fungal ferroptosis by interfering with the accumulation of iron and reactive oxygen species, highlight the promise of natural and nature-inspired compounds for disease management. The use of antioxidants to modulate ferroptosis in P. oryzae offers several advantages over traditional fungicide-based approaches, including improved safety, sustainability, and potential nutritional benefits through antioxidant-enriched rice varieties. However, challenges such as optimizing delivery methods, managing potential resistance, and ensuring efficacy under different environmental conditions need to be addressed. To achieve these goals, future research should focus on identifying the most effective antioxidant compounds, exploring synergistic combinations, and developing sustainable application methods.

Sludge-derived biostimulants promote glycosylation of tricin and luteolin in the flavone and flavonol biosynthesis to enhance anti-inflammatory activities of rice

Alkaline thermal hydrolysis of sewage sludge produces nutrients and biostimulants that enhance plant growth, attracting considerable interest in agriculture. However, the metabolic differences and regulatory mechanisms of sewage sludge-derived biostimulants (SS-BS) on the phenotypic traits, nutritional quality, and safety indicators of harvested crops remain unclear. This study investigates the impact of SS-BS on rice quality on an agricultural production scale. The research reveals that rice treated with SS-BS complies with safety standards comparable to premium rice. SS-BS significantly enhances nutrient enrichment in the endosperm, increasing protein, vitamin B1, dietary fiber, and vitamin E content by 7%, 7.2%, 23.2%, and 42.2%, respectively. Furthermore SS-BS upregulates the FG2 gene,leading to increased Nictoflorin content and activation of the gene expression of UGT73C6 and CYP75A, which catalyze O-glycosylation and promot glycosyl transfer. By inhibiting the synthesis of Trifolin, Scolymoside, and Swertiajaponin, SS-BS favors the synthesis of glycosylated derivatives of Tricin and Luteolin, which exhibit higher anti-inflammatory activity. Additionally, two novel genes, novel.2100 and novel.1300, and an uncharacterized gene, LOC9269295, are closely associated with the production of anti-inflammatory and antioxidant compounds. This study provides new evidence for SS-BS application and insights into their regulatory mechanisms affecting crop quality, contributing to the development of functional foods and sustainable agriculture.

The synergistic effects of rice bran rancidity and dephenolization on digestive properties of rice bran protein

Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated. Excessive RB rancidity (RB stored for 10 d) and non-dephenolization reduced RBP digestibility, while moderate RB rancidity (RB stored for 1 d) combined with dephenolization improved RBP digestibility to a maximum of 74.19%. Dephenolization reduced the antioxidant capacities of RBP digestive products. The digestibility of non-dephenolized RBP (NDRBP) was significantly (P < 0.05) related with its carbonyl content, surface hydrophobicity, and ζ-potential. The digestibility of dephenolized RBP (DRBP) was significantly related with its β-sheet structure content, surface hydrophobicity, ζ-potential, and average particle size. Overall, moderate RB rancidity combined with dephenolization enhanced RBP digestibility by reducing the non-competitive inhibition of endogenous phenolics on protease and regulating the spatial structural characteristics of RBP.

Understanding natural genetic variation for nutritional quality in grain and identification of superior haplotypes in deepwater rice genotypes of Assam, India

Rice grown under deepwater ecosystem is considered to be natural farming and hence they are considered to be input efficient. Thus, to identify gene responsible for nutritional content under natural conditions, a genome-wide association study (GWAS)was performed. GWAS identified single nucleotide polymorphisms (SNPs) significantly associated with various nutritional quality traits such as Zn (mg/kg), Fe (mg/kg), Protein (%), Oil (%), Amylose (%), Starch (%), Phytic acid (%), Phenol (%) and TDF (%) in 184 deepwater rice accessions evaluated over 2 consecutive years. A total of 278 SNPs distributed across 12 chromosomes were found to be significantly associated with Zn, Oil and Phenol content. Among them, eight high confidence SNPs were significant and identified on chr1 (AX-95933712), chr7 (AX-95957036), and chr8 (AX-95965181) for Zn content. Similarly, on chr2 (AX-95945186), chr8 (AX-95964718), and chr11 (AX-95961099) have been found to be associated with Oil content and on chr3 (AX-95922121) and chr4 (AX-95963889) for Phenol content. Genomic regions of ± 220 kb flanking the three consistent lowest p value containing SNPs for each trait were considered for finding superior haplotypes. These SNPs showed significant phenotypic variations with different identified haplotype blocks. The allelic variations with phenotypes were considered to be superior haplotypes i.e., Block 1: Hap 1 (ACCC) for high Zn content, Block 2: Hap 1 (CT) for high Oil content, and Block 2: Hap 1(CGGG) for low Phenol content. The discovered superior haplotype with high nutritional content could be important for understanding the mechanisms involving nutrient use efficiency. Thus, the present study demonstrated that developing rice varieties with appropriate nutritional quality traits will be possible through the incorporation of such superior haplotypes in breeding programs.

A Multi-Omics View of Maize's (Zea mays L.) Response to Low Temperatures During the Seedling Stage

Maize (Zea mays L.) is highly sensitive to temperature during its growth and development stage. A 1 °C drop in temperature can delay maturity by 10 days, resulting in a yield reduction of over 10%. Low-temperature tolerance in maize is a complex quantitative trait, and different germplasms exhibit significant differences in their responses to low-temperature stress. To explore the differences in gene expression and metabolites between B144 (tolerant) and Q319 (susceptible) during germination under low-temperature stress and to identify key genes and metabolites that respond to this stress, high-throughput transcriptome sequencing was performed on the leaves of B144 and Q319 subjected to low-temperature stress for 24 h and their respective controls using Illumina HiSeqTM 4000 high-throughput sequencing technology. Additionally, high-throughput metabolite sequencing was conducted on the samples using widely targeted metabolome sequencing technology. The results indicated that low-temperature stress triggered the accumulation of stress-related metabolites such as amino acids and their derivatives, lipids, phenolic acids, organic acids, flavonoids, lignin, coumarins, and alkaloids, suggesting their significant roles in the response to low temperature. This stress also promoted gene expression and metabolite accumulation involved in the flavonoid biosynthesis pathway. Notably, there were marked differences in gene expression and metabolites related to the glyoxylate and dicarboxylate metabolism pathways between B144 and Q319. This study, through multi-omics integrated analysis, provides valuable insights into the identification of metabolites, elucidation of metabolic pathways, and the biochemical and genetic basis of plant responses to stress, particularly under low-temperature conditions.

Metabolic basis for superior antioxidant capacity of red-fleshed peaches

Peach fruit is an important natural source of phenolic compounds that are well-known to have health benefits, but their metabolic basis remain elusive. Here, we report on phenolic compounds accumulation and antioxidant activity of ripe fruits in peach. A considerable variation in phenolic compounds content was observed among peach germplasm, with significantly higher levels detected in red-fleshed peaches compared to non-red-fleshed peaches. Antioxidant activity of crude extracts from ripe fruits showed significant differences among peach germplasm, with red-fleshed peaches having the strongest antioxidant activity. Intriguingly, it was observed that total phenolics instead of anthocyanins were strongly associated with antioxidant activity. Phenolic compounds content and antioxidant activity showed dynamic changes throughout fruit development, and these were much higher in the peel than in the flesh. Metabolomic analysis unveiled a coordinated accumulation of anthocyanins as well as key components of flavonoids and phenolic acids, which endows red-fleshed peaches with superior antioxidant activity.

Computational insights into the inhibitory mechanism of type 2 diabetes mellitus by bioactive components of Oryza sativa L. indica (black rice)

Background

Type 2 diabetes mellitus is a metabolic disease categorized by hyperglycemia, resistance to insulin, and ß-cell dysfunction. Around the globe, approximately 422 million people have diabetes, out of which 1.5 million die annually. In spite of innovative advancements in the treatment of diabetes, no biological drug has been known to successfully cure and avert its progression. Thereupon, natural drugs derived from plants are emerging as a novel therapeutic strategy to combat diseases like diabetes.

Objective

The current study aims to investigate the antidiabetic potential of natural compounds of Oryza sativa L. indica (black rice) in disease treatment.

Methods

Antioxidant activity and alpha amylase assays were performed to evaluate the therapeutic potential of the extract of Oryza sativa L. indica. Gas chromatography-mass spectrometry (GC-MS) was used for identification of constituents from the ethanol extract. ADMET profiling (absorption, distribution, metabolism, excretion, and toxicity), network pharmacology, and molecular dynamics simulation were employed in order to uncover the active ingredients and their therapeutic targets in O. sativa L. indica against type 2 diabetes mellitus.

Results

GC-MS of the plant extract provided a list of 184 compounds. Lipinski filter and toxicity parameters screened out 18 compounds. The topological parameters of the protein-protein interaction (PPI) were used to shortlist the nine key proteins (STAT3, HSP90AA1, AKT1, SRC, ESR1, MAPK1, NFKB1, EP300, and CREBBP) in the type 2 diabetes mellitus pathways. Later, molecular docking analysis and simulations showed that C14 (1H-purine-8-propanoic acid, .alpha.-amino-2, 3, 6, 7-tetrahydro-1,3,7-trimethyl-2,6-dioxo-) and C18 (cyclohexane-carboxamide, N-furfuryl) bind with AKT1 and ESR1 with a binding energy of 8.1, 6.9, 7.3, and 7.2 kcal/mol, respectively. RMSD (root-mean-square deviation) and RMSF (root-mean-square fluctuation) values for AKT1 and ESR1 have shown very little fluctuation, indicating that proteins were stabilized after ligand docking.

Conclusion

This study suggests therapeutic drug candidates against AKT1 and ESR1 to treat type 2 diabetes mellitus. However, further wet-lab analysis is required to discover the best remedy for type 2 diabetes mellitus.

Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets

Differently colored foxtail millet (Setaria italica) cultivars were compared regarding their amylose, B-complex vitamin, vitamin E, and phenolic compositions, as well as the bioaccessibility of their phenolics in simulated in vitro digestion. Dark-colored foxtail millets contained more thiamine, pyridoxine, and tocopherols, but less riboflavin, than light-colored ones. Phenolics were more abundant in dark-colored cultivars. Insoluble bound fractions accounted for 75%-83% of the total phenolics, with ferulic acid detected as the most plentiful compound. The major bioaccessible phenolic was free ferulic acid, with 100%-120% bioaccessibility, depending on cultivar, followed by p-coumaric acid and isoferulic acid (50%-80%). These relatively high bioaccessibilities were likely due to the release of soluble conjugated or insoluble bound phenolics during digestion. However, the contents of other free phenolics were largely decreased following in vitro digestion, resulting in low bioaccessibility, which also means that the release from the conjugated and bound fractions was poor.

Antibacterial, Antifungal, Antioxidant and Phytochemical Studies on Extracts of <i>Justicia beddomei</i> (C. B. Clarke) Bennet

Background: Justicia beddomei (C.B. Clarke) Bennet, is an important ingredient in “Vasa”, a key medication in Ayurveda. There are only a few research studies of J. beddomei. Objectives: The goal of the current investigation is to perform a qualitative and quantitative screening for phytochemicals, and characterizing the antibacterial, antifungal, and antioxidant properties of successive solvent extracts of J. beddomei. Methodology: Phytochemical screening, total phenolic, alkaloid and flavonoid contents were determined using standard methods. The antioxidant activity of plant extracts was determined by DPPH and ABTS scavenging assays. The antimicrobial activity of the plant extracts was determined by agar well diffusion method. Results and Discussion: The qualitative phytochemical screening results demonstrated that each extract (water, petroleum ether, chloroform, and ethyl acetate) was mainly constituted of phenols, flavonoids, and alkaloids. The greatest concentrations of phenolic (70.21 ± 0.4086 μg gallic acid equivalent/mg extract), flavonoids (23.36 ± 0.3007 μg quercetin equivalent/mg extract) and alkaloids (74.56 ± 0.5052 μg atropine equivalent/mg extract) were found in the ethanol extract. The extracts of water, petroleum ether, and chloroform of J. beddomei showed moderate inhibitory activity against Staphylococcus aureus (MTCC 87) at 1000 μg. None of the extracts exhibited any inhibitory effects on Pseudomonas aeruginosa (MTCC 741) up to 1000 μg. The ethyl acetate and water extract of J. beddomei exhibited antifungal activity against Candida albicans (MTCC 227) at 1000 μg. According to the antioxidant studies, the aqueous extract had the highest scavenging activity for ABTS (IC50 373.83 μg/ml) and DPPH (IC50 368.90 μg/ml). Conclusion: J. beddomei possesses various secondary metabolites with antibacterial, antifungal, and antioxidant properties.

Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes

Pigmented Thai rice varieties, including purple (Riceberry) and red (Hommali), are gaining popularity due to their health benefits as a source of polyphenols that may exert a hypoglycemic effect through specific inhibition of amylolytic enzymes. This study determined the free phenolic extract from purple rice bran (PFE) to exhibit notably greater content of phytochemical compounds than did phenolic extracts from red rice bran, whether free (RFE) or bound fractions. This phytochemical content correlated with increased antioxidant activity and strong inhibition capacity against amylolytic enzymes, suppressing the conversion of carbohydrates into glucose. Several polyphenol compounds were identified in pigmented rice bran extracts, including benzoic acid, chlorogenic acid, ferulic acid, apigenin, and rutin; among these, flavonoids exhibited greater effect on inhibition capacity. Mechanistically, PFE was found to act as a competitive and uncompetitive inhibitor of α-amylase and α-glucosidase respectively, while RFE showed respective uncompetitive and competitive inhibitory modes.

Inoculation with Funneliformis mosseae promotes selenium accumulation and transformation in pepper (Capsicum annuum L.)

Selenium (Se) is one of the fifteen essential nutrients required by the human body. Mycorrhizal microorganisms play a crucial role in enhancing selenium availability in plants. However, limited research exists on the impact of arbuscular mycorrhizal fungi (AMF) on selenium accumulation and transport in pepper plants. This study employed a pot experiment to investigate the changes in pepper plant growth, selenium accumulation, and transformation following inoculation with AMF and varying concentrations of exogenous selenium. The results indicate that exogenous selenium application in pepper has dual effects. At low concentrations (≤8 mg L⁻1), it promotes growth and nutrient accumulation, whereas high concentrations (>16 mg L⁻1) inhibit these processes. AMF inoculation positively influences selenium accumulation and transport in peppers, significantly increasing yield per plant by 17.89%, vitamin C content by 67.36%, flavonoid content by 43.26%, capsaicin content by 14.82%, DPPH radical scavenging rate by 18.18%, and ABTS radical scavenging rate by 27.81%. Additionally, it significantly reduces selenocysteine methyltransferase (SMT) enzyme activity, while minimally affecting ATP sulfurylase (ATPS) and adenosyl sulfate reductase (APR) enzyme activities. The combined treatment of AMF and 8 mg L⁻1 exogenous selenium has been proven to be the most effective for selenium enrichment in peppers, offering new insights into utilizing exogenous selenium and AMF inoculation to enhance selenium content in peppers.

Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations

The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact the health of the workers. This study aimed to qualitatively assess the food preparation offered to workers in from different food services. A total of 384 preparations were offered to workers in Curitiba City, Brazil. The preparations from three different segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience. To identify the preparations, the nutritionist was interviewed, and the production process was monitored. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and they were classified according to their quality: high, intermediate, low, and very low quality. The chi-square and Kruskal-Wallis tests with post-hoc Least Significant Difference (LSD) Test were used. Most of the preparations were of high quality (72.9%), using mainly the unprocessed or minimally processed ingredients. The preparations offered by the non-commercial food service provider had a better mean quality score when compared to other food services (p < 0.01). This study outcome is essential to help food service professionals to decide and choose the ingredients used in the preparations.

Extractions, Contents, Antioxidant Activities and Compositions of Free and Bound Phenols from Kidney Bean Seeds Represented by 'Yikeshu' Cultivar in Cold Region

To thoroughly understand the profile of phenolic phytochemicals in kidney bean seeds cultivated in a cold region, the extractions, contents, antioxidant activities, compositions of free and bound phenols in the seed coat and cotyledon, and also relevant color attributes, were investigated. The results indicated that ultrasound-assisted extraction was an efficient method for free phenols. The bound phenols in seed coat and cotyledon were released more efficiently by alkali-acid and acid-alkali sequential hydrolysis, respectively. Under the optimized extractions, total phenols (TPC), flavonoids (TFC), and anthocyanins (TAC) ranged in 7.81-32.89 mg GAE/g dw, 3.23-15.65 mg RE/g dw, and 0-0.21 mg CE/g dw in the whole seeds of the five common kidney beans. There was a big difference in phenolic distribution between red and white seeds. From whole seed, the phenols in the four red cultivars mainly existed in free state (78.84%) and seed coat (71.56%), while the phenols in the white 'Sark' divided equally between free (51.18%) and bound (48.82%) states and consisted chiefly in cotyledon (81.58%). The correlation analyses showed that the antioxidant activities were significantly and positively correlated with TPC and TFC. The phenolic attributes were closely associated with the color of the seed coat. Red seeds had higher total contents of phenols than white seeds. TAC had a positively significant correlation with redness. Brightness and yellowness showed a negatively significant correlation with TPC, TFC, and antioxidant capacities, which were necessarily linked with redness degree and spot in red seeds. The spotted red 'Yikeshu' with the most outstanding performance on phenolic attributes was selected to analyze phenolic compounds with UHPLC-QE-MS. Among the 85 identified phenolics, 2 phenolic acids and 10 flavonoids were dominant. The characteristic phenolics in free and bound states were screened in both seed coat and cotyledon, respectively. The available information on the phenolic profile may expand the utilization of kidney beans as a nutritional ingredient in the food industry.

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red-blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein-tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index.

Unravelling the metabolomic diversity of pigmented and non-pigmented traditional rice from Tamil Nadu, India

Rice metabolomics is widely used for biomarker research in the fields of pharmacology. As a consequence, characterization of the variations of the pigmented and non-pigmented traditional rice varieties of Tamil Nadu is crucial. These varieties possess fatty acids, sugars, terpenoids, plant sterols, phenols, carotenoids and other compounds that plays a major role in achieving sustainable development goal 2 (SDG 2). Gas-chromatography coupled with mass spectrometry was used to profile complete untargeted metabolomics of Kullkar (red colour) and Milagu Samba (white colour) for the first time and a total of 168 metabolites were identified. The metabolite profiles were subjected to data mining processes, including principal component analysis (PCA), Orthogonal Partial Least Square Discrimination Analysis (OPLS-DA) and Heat map analysis. OPLS-DA identified 144 differential metabolites between the 2 rice groups, variable importance in projection (VIP) ≥ 1 and fold change (FC) ≥ 2 or FC ≤ 0.5. Volcano plot (64 down regulated, 80 up regulated) was used to illustrate the differential metabolites. OPLS-DA predictive model showed good fit (R2X = 0.687) and predictability (Q2 = 0.977). The pathway enrichment analysis revealed the presence of three distinct pathways that were enriched. These findings serve as a foundation for further investigation into the function and nutritional significance of both pigmented and non-pigmented rice grains thereby can achieve the SDG 2.

Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes

The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct rice genotypes that correspond to three distinct pericarp bran colors-black, red, and non-pigmented (NP)-were examined. Ten free and bound phenolic acids, as well as two flavonoids, were analyzed using HPLC-PDA. The flavonoids included kaempferol and catechin hydrate, and the free phenolic acids included gallic acid, 2,5-dihydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, chlorogenic acid, trans-cinnamic acid, trans-ferulic acid, p-coumaric acid, and sinapic acid. Trans-ferulic acid (207.39 mg/kg), p-hydroxybenzoic acid (94.36 mg/kg), and p-coumaric acid (59.75 mg/kg) were the principal bound phenolic acids in pigmented rice genotypes, whereas in NP genotypes they were trans-ferulic acid (95.61 mg/kg) and p-hydroxybenzoic acid (58.32 mg/kg). The main free phenolic acid was syringic acid (120.43 mg/kg) in all genotypes. 2,5-dihydroxybenzoic acid was also detected in NP genotypes, mainly in the bound form (4.88 mg/kg). NP genotypes Basmati 386 and Punjab Basmati 7 also displayed high content of bran flavonoids (1001 and 1028 mg CE/100 g). The bound form of phenolics had significant DPPH and ABTS + activity. This study found wide diversity in the phenolic acid profile, total phenolic constituents, and antioxidant activity in the bran and whole grain of pigmented and NP rice. The individual phenolic acids in free and bound forms in different fractions of the grain were found to exert their antioxidant activity differently. The results obtained will provide new opportunities to improve the nutritional quality of rice with enhanced levels of phytochemicals in the ongoing breeding programs. Black rice bran contains a high level of phytochemicals and thus has a potent pharmaceutical role. This information would enhance the use of whole-grain and bran of pigmented rice in food product development by food technologists. Further studies may be focused on clinical trials with respect to cancer and diabetes.

Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects

Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.

Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment

While brown rice (BR) has numerous nutritional properties, the consumption potential of which is seriously restricted since the poor cooking quality and undesirable flavor. Here, edible oils (pork lard and corn oil, 1-5 wt%) were incorporated during the cooking of BR following heat moisture treatment. Incorporating corn oil rather than lard significantly ameliorated the texture properties (e.g. hardness, cohesiveness, and chewiness) and sensory properties of cooked BR. Both lard- and corn oil-incorporated cooked BR showed obvious structural changes accompanied by the formation of amylose-lipid complexes during cooking. It was confirmed that the incorporation of lard and corn oil allowed a higher degree of short-range molecular order, more V-type starch crystallites, and elevated nano-structural arrangements. Additionally, a decreased hardness (from 559.04 g to 424.18 g and 385.91 g, respectively) and enriched resistant starch (RS) were also observed, the highest RS content (15.95 % and 16.32 %, respectively) was observed when 1 wt% of lard and corn oil were incorporated.

Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains

Colored rice is richer in nutrients and contains more nutrients and bioactive substances than ordinary white rice. Moderate consumption of black (purple) rice has a variety of physiological effects, such as antioxidant effects, blood lipid regulation, and blood sugar control. Therefore, we utilized nontargeted metabolomics, quantitative assays for flavonoid and phenolic compounds, and physiological and biochemical data to explore the correlations between metabolites and the development of antioxidant characteristics in pigmented rice seeds. The findings indicated that, among Yangjinnuo 818 (YJN818), Hongnuo (HN), Yangchannuo 1 hao (YCN1H), and Yangzi 6 hao (YZ6H), YZ6H exhibited the highest PAL activity, which was 2.13, 3.08, and 3.25 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H likewise exhibited the highest flavonoid content, which was 3.8, 7.06, and 35.54 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H also had the highest total antioxidant capacity, which was 2.42, 3.76, and 3.77 times greater than those of YJN818, HN, and YCN1H, respectively. Thus, purple rice grains have stronger antioxidant properties than other colored rice grains. Receiver operating characteristic (ROC) curve analysis revealed that trans-3,3',4',5,5',7-hexahydroxyflavanone, phorizin, and trilobatin in the YZ6H, HN, and YCN1H comparison groups all had area under the curve (AUC) values of 1. Phlorizin, trans-3,3',4',5,5',7-hexahydroxyflavanone, and trilobatin were recognized as indices of antioxidant capability in colored rice in this research. This research adds to the understanding of antioxidant compounds in pigmented rice, which can increase the nutritional value of rice and promote the overall well-being of individuals. This type of information is of immense importance in maintaining a balanced and healthy diet.

Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling

Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.

Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molecules, from catalysts (to produce biodiesel) to bioactive compounds, has grown. In fact, rice byproducts are rich in secondary metabolites (phenolic compounds, flavonoids, and tocopherols) with different types of bioactivity, mainly antioxidant, antimicrobial, antidiabetic, and anti-inflammatory, which make them useful as functional ingredients. In this review, we focus our attention on the recovery of antioxidant compounds from rice byproducts by using innovative green techniques that can overcome the limitations of traditional extraction processes, such as their environmental and economic impact. In addition, traditional assays and more innovative methodologies to evaluate the antioxidant activity are discussed. Finally, the possible molecular mechanisms of action of the rice byproduct antioxidant compounds (phenolic acids, flavonoids, γ-oryzanol, and vitamin E) are discussed as well. In the future, it is expected that rice byproduct antioxidants will be important food ingredients that reduce the risk of the development of several human disorders involving oxidative stress, such as metabolic diseases, inflammatory disorders, and cancer.

Chemical Structure Diversity and Extensive Biological Functions of Specialized Metabolites in Rice

Rice (Oryza sativa L.) is thought to have been domesticated many times independently in China and India, and many modern cultivars are available. All rice tissues are rich in specialized metabolites (SPMs). To date, a total of 181 terpenoids, 199 phenolics, 41 alkaloids, and 26 other types of compounds have been detected in rice. Some volatile sesquiterpenoids released by rice are known to attract the natural enemies of rice herbivores, and play an indirect role in defense. Momilactone, phytocassane, and oryzalic acid are the most common diterpenoids found in rice, and are found at all growth stages. Indolamides, including serotonin, tryptamine, and N-benzoylserotonin, are the main rice alkaloids. The SPMs mainly exhibit defense functions with direct roles in resisting herbivory and pathogenic infections. In addition, phenolics are also important in indirect defense, and enhance wax deposition in leaves and promote the lignification of stems. Meanwhile, rice SPMs also have allelopathic effects and are crucial in the regulation of the relationships between different plants or between plants and microorganisms. In this study, we reviewed the various structures and functions of rice SPMs. This paper will provide useful information and methodological resources to inform the improvement of rice resistance and the promotion of the rice industry.

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents

BACKGROUND

At present, increasing importance has been attracted to healthy food enriched in resistant starch (RS), which has great benefits in health-promoting. Raw potato has rich RS2, whereas most RS2 may become digestible after gelatinization, resulting in few RS being left in processed potato. Breeding potatoes with high RS2 or RS3 or both can meet the demand for various healthy potato products.

RESULTS

There were apparent discrepancies among three potatoes with contrast RS2 and RS3 content in thermal properties, viscosity and digestibility. ZS-5 had the highest RS2 with 50.17% but the lowest RS3 with 3.31%. Meanwhile, ZS-5 had the largest starch granule, the highest proportion of B3, viscosity and hardness, and the highest digestibility. DN303 with the highest content of RS3 (5.08%) had the lowest hardness and fracturability. MG56-42 with both higher RS2 and RS3 content showed the highest resistance to digestion and moderate hardness and fracturability.

CONCLUSION

The present study enriches the potential resources and provides a reliable scientific basis for high RS potatoes breeding. The various features of different potatoes make it possible to screen potatoes according to different demands. © 2023 Society of Chemical Industry.

Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions

Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.

The Effect of Replacing Whole-Plant Corn Silage with Daylily on the Growth Performance, Slaughtering Performance, Muscle Amino Acid Composition, and Blood Composition of Tan Sheep

The shortage of high-quality coarse feed resources is the main factor that restricts the development of animal husbandry in many developing countries. The present study aimed to investigate the effects of replacing corn silage with daylily silage on the growth performance, slaughter performance, blood biochemical indicators, meat quality, and muscle amino acid composition of Tan sheep. A total of 72 healthy Tan sheep were randomly assigned to four groups. In each group, 0%, 20%, 40%, and 60% of corn silage were replaced with daylily silage (denoted as CON, HC20, HC40, and HC60, respectively). Tan sheep fed with daylily silage showed no significant adverse effects on their growth performance, meat quality, and muscle amino acid composition (p > 0.05). Some increase was observed in the carcass fat content value (GR-value, p < 0.05), thickness of backfat (p < 0.05), and the blood urea level (p < 0.05). These findings indicate that the utilization of daylily silage instead of whole-plant corn silage has no adverse effects on the growth performance and meat quality of Tan sheep, thus indicating that it can partially replace whole-plant corn feed as a feed resource for Tan sheep.

Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice

Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.

Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum)

Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied. This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of green glutinous rice (LvH) compared to purple (HeiH), red (HongH) and white (GJG) varieties. The results showed that LvH bran had significantly higher content of total flavonoids and anthocyanin than that of HongH (1.91-fold and 4.34-fold) and GJG (2.45-fold and 13.30-fold). LvH bran also showed significantly higher levels of vitamin B1 and vitamin E than that of HeiH (1.94-fold and 1.15-fold) and HongH (1.22-fold and 1.13-fold), indicating that green glutinous rice bran was rich in bioactive components. LvH bran showed significantly lower IC50 values for scavenging DPPH and ATBS radicals than GJG and even significantly lower IC50 value for scavenging DPPH radicals than HongH, highlighting its potential as an effective source of antioxidants. LvH bran had significantly different downstream metabolite synthesis in the flavonoid pathway compared to HeiH, HongH, and GJG, with 40, 26, and 22 different metabolites, 23, 20, and 33 up-regulated differentially expressed metabolites (DEMs), and 73, 50, and 13 down-regulated DEMs, respectively. Of the 139 flavonoid metabolites identified in colored rice bran, 26 metabolites showed significant positive correlation with both ABTS and DPPH radical scavenging capacity. Typically, quercetin derivatives showed potential for evaluating the antioxidant capacity of colored rice bran. These findings offer valuable insights into the antioxidant properties of green glutinous rice bran and provide references for better understanding of flavonoid metabolites in different colored rice bran.

Phytochemical Profile, Antioxidant, Antimicrobial, and Antidiabetic Activities of Ajuga iva (L.)

In Morocco, many applications in ethnomedicine on Ajuga iva (L.) have been recognized as able to treat various pathologies such as diabetes, stress, and microbial infections. The objective of this work is to carry out phytochemical, biological, and pharmacological investigations on the extracts of Ajuga iva leaves in order to confirm its therapeutic effects. The phytochemical screening carried out on the different extracts of Ajuga iva showed its richness in primary (lipids and proteins) and secondary metabolites (flavonoids, tannins, reducing compounds, oses, and holoside. The best contents of polyphenols, flavonoids, and tannins evaluated by spectrophotometric methods were found in the hydroethanolic extract (69.850 ± 2.783 mg EAG/g DE, 17.127 ± 0.474 mg EQ/g DE, 5.566 ± 0.000 mg EQC/g DE), respectively. Analysis of the chemical composition of the aqueous extract by LC/UV/MS revealed 32 polyphenolic compounds including ferulic acid (19.06%), quercetin (10.19%), coumaric acid (9.63%), and apigenin-7-(2-O-apiosylglucoside) (6.8%). The antioxidant activity of Ajuga iva extracts was evaluated by three methods (DPPH*, FRAP, CAT). The hydroethanolic extract recorded the strongest reducing power: DPPH* (IC₅₀ = 59.92 ± 0.7 µg/mL), FRAP (EC₅₀ = 196.85 ± 1.54 (µg/mL), and CAT (199.21 ± 0.37 mg EAG/gE). A strong correlation between phenolic compounds and antioxidant activities was confirmed by the determination of Pearson's coefficient. The antimicrobial activity of Ajuga iva studied by the microtiter method revealed potent antifungal and antibacterial qualities against Candida parapsilosis and Staphylococcus aureus BLACT. An in vivo oral glucose tolerance test (OGTT) using normal rats revealed that the antihyperglycemic action of the aqueous extract significantly reduced postprandial hyperglycaemia at (30 min, p < 0.01) and area under the curve (AUC glucose), p < 0.01. Similarly, the aqueous extract, tested on pancreatic α-amylase enzyme activity in vitro and in vivo significantly inhibited pancreatic α-amylase activity with IC₅₀ = 1.52 ± 0.03 mg/mL. In conclusion, the extract from Ajuga iva could be a good source of bioactive molecules, which exhibit potent antioxidant and antimicrobial activity, as well as strong antidiabetic activity, for applications in the pharmaceutical industry.

Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice

Parboiling is gaining increasing attention as it can enhance the head rice yield (HRY) and nutritional quality of non-pigmented rice. The traditional parboiling process with high-temperature immersion requires a long immersion period and results in hard texture of cooked parboiled black rice (PBR), which may be addressed by ultrasound-assisted immersion. In this study, we evaluated the effect of power, time and temperature of ultrasonic immersion on the HRY, texture profile and nutritional quality of PBR. Proper ultrasound-assisted immersion could increase the HRY by about 20% and the GABA content by up to 133%, as well as reduce the arsenic and cadmium content by up to 61% and 79% relative to untreated black rice (UBR), respectively. Moreover, it could increase the content of essential minerals such as calcium, iron and zinc to some extent, and free and bound polyphenols, despite of a certain loss of anthocyanins. It could also improve the palatability of cooked rice. Furthermore, response surface experiments based on the Box-Behnken design were performed to obtain and validate the optimal conditions of ultrasound-assisted immersion (540 W, 45 min, 57 °C). On this basis, morphological changes might be one reason for the improved HRY, nutrition and texture of PBR compared with those of UBR, namely the disappearance of cracks near the aleurone layer and formation of new cracks in the interior of rice.

Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran

Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tubers had more antioxidant capacity in comparison to genotypes and cultivars, which did not differ significantly with genotypes 58, 68, 67 (light yellow), 26, 22, and 12 (white). The highest correlation coefficients in antioxidant compounds were related to total phenol content and FRAP, suggesting that phenolics might be crucial predictors of antioxidant activities. The concentration of antioxidant compounds in the breeding genotypes was higher than in some commercial cultivars, and higher antioxidant compounds content and activity were detected in yellow-fleshed cultivars. Based on current results, understanding the relationship between antioxidant compounds and the antioxidant activity of potatoes could be very helpful in potato breeding projects.

Phenolic Acids Profiles and Phenolic Concentrations of Emmer Cultivars in Response to Growing Year under Organic Management

Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common wheat in a three-year controlled field experiment under organic management. It was found that common wheat had the highest ability to scavenge DPPH radicals (51.7%), followed by emmer Farvento (35.4%). DPPH scavenging activity of bound phenolic extracts was higher compared to free ones. Total phenolic concentration was the highest for common wheat (1902.6 µg FAE g−1 DM) compared to the highest level of all emmer cultivars—Farvento (1668.3 µg FAE g−1 DM). The highest PAs concentration was determined for emmer Farvento (431.3 µg g−1 DM) and breeding line PN 4-41 (424.5 µg g−1 DM). Free PAs concentration was the lowest for common wheat (29.5 µg g−1 DM). The dominant free PA was ferulic (66.3%), followed by syringic (11.7%), sinapic (7.4%), p-hydroxybenzoic (5.3%), salicylic (3.8%), p-coumaric (3.6%), and caffeic (2.1%). Bound ferulic acid accounted for 94.0% of total bound PAs, followed by p-coumaric (2.8%), p-hydroxybenzoic (0.8%), syringic (0.8%), caffeic (0.6%), sinapic (0.6%), and salicylic (0.4%). Emmer cultivar Farvento was distinguished by the highest concentration of individual free and bound forms of PAs. Effect of growing year was more evident on the concentration of free PAs compared to bound PAs. Extremely dry and hot weather during maturity stages has a negative impact on analysed free and bound PAs.

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T₀, lower values of η_Peak and η_Final, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η₀ and breakdown, together with low values of η_Final, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Black rice regulates lipid metabolism, liver injury, oxidative stress and adipose accumulation in high-fat/cholesterol diet mice based on gut microbiota and untargeted metabonomics

Black rice displays a series of properties including regulating lipid metabolism and attenuating liver injury. Our study aimed to investigate the effect of Zixiangnuo black rice (ZG), peeled rice (ZPG), rice bran (ZBG) on lipid metabolism, liver inflammation, gut microbiota and metabolite profiles in high-fat/cholesterol (HFCD) diet mice. A total of 5 treatment groups were fed a normal control diet or a HFCD with or without HB supplementation for 10 weeks. The results showed that ZBG significantly improved lipid parameters, liver function and injury and blood glucose indexes related to hyperlipidemia compared with HFCD group. ZBG recovered the disorder of gut microbiota by increasing Bacteroidetes/Firmicutes ratio and Lactobacillus abundance, and decreasing Proteobacteria abundance. ZBG enhanced the levels of 6 short chain fatty acids. Fecal metabolomics analysis showed that the important differential metabolites between ZBG and HFCD group were Deoxycholic acid and Myclobutanil, and metabolic pathways were Arachidonic acid metabolism and ABC transporters. Results suggested that BR or bran were effective dietary candidates to ameliorate hyperlipidemia.

The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and Lactobacillus plantarum were implanted and mixed to make dough for fermentation. The dynamic rheological properties of the dough were determined, and the properties of the reconstituted cereal flour bread were determined, including the texture characteristics and color; then, the sensory evaluation and antioxidant capacity of the bread were determined. The storage modulus (G′) and loss modulus (G″) of the dough increased gradually with the increase in the honeysuckle powder content, and the loss tangent value, tanδ (G″/G′), was less than 1.0. The loss tangent value of the dough had no significant change (p > 0.05) with the increase in honeysuckle powder content; the L* value of the bread decreased from 88.50 to 76.00, the a* value increased from −1.87 to 0.79, and the b* value decreased from 21.04 to 13.68 with the increase in the amount of honeysuckle powder. When the honeysuckle powder addition was 4%, the reconstituted cereal bread was bright yellow and gave off a hint of bean and wheat flavor and had the best taste and quality. The hardness, chewiness, and the recovery of the bread decreased when the content of the honeysuckle powder was in the range of 0~4%, but the elasticity and the antioxidant and antiaging activity of the bread increased significantly (p > 0.05). It was determined that the best content of honeysuckle powder was 4%. The mixed microbial fermentation of honeysuckle cereal mixed flour can improve the quality and enhance the nutritional value of bread.

Whole grains-derived functional ingredients against hyperglycemia: targeting hepatic glucose metabolism

Type 2 diabetes mellitus (T2DM) is characterized by the dysregulation of glucose homeostasis, resulting in hyperglycemia. However, concerns have been raised about the safety and efficacy of current hypoglycemic drugs due to undesirable side effects. Increasing studies have shown that whole grains (WG) consumption is inversely associated with the risk of T2DM and its subsequent complications. Thus, dietary strategies involving functional components from the WG provide an intriguing approach to restoring and maintaining glucose homeostasis. This review provides a comprehensive understanding of the major functional components derived from WG and their positive effects on glucose homeostasis, demonstrates the underlying molecular mechanisms targeting hepatic glucose metabolism, and discusses the unclear aspects according to the latest viewpoints and current research. Improved glycemic response and insulin resistance were observed after consumption of WG-derived bioactive ingredients, which are involved in the integrated, multi-factorial, multi-targeted regulation of hepatic glucose metabolism. Promotion of glucose uptake, glycolysis, and glycogen synthesis pathways, while inhibition of gluconeogenesis, contributes to amelioration of abnormal hepatic glucose metabolism and insulin resistance by bioactive components. Hence, the development of WG-based functional food ingredients with potent hypoglycemic properties is necessary to manage insulin resistance and T2DM.

Comparative study on comprehensive quality of Xinhui chenpi by two main plant propagation techniques

Xinhui chenpi (XHCP), the sun-dried peel of the mandarin orange, Citrus reticulata "Chachi," is the most famous crude drug, as well as a traditional seasoning in Chinese cooking. The main cultivation methods of XHCP are cutting and grafting, but it is generally considered that the quality of XHCP after cutting is superior to that obtained from plants propagated by graftings, which had a negative impact on the marketing of the finished product. In our study, a total of 25 samples of XHCP obtained from plants cultivated by either traditional methods (i.e., from cuttings) or by grafting were collected to compare the contents of four types of metabolites (essential oils, flavonoids, synephrine, and total polysaccharides) as well as antioxidant activity. The results revealed that the quality of XHCP did not decline after cutting, and marked individual differences between XHCP samples, even when prepared from plants grown in the same way. In general, grafting had no significant effect on the most essential oils components, total polysaccharides, synephrine, total flavonoids, total polymethoxylated flavones, hesperidin, nobiletin, tangeretin content, and antioxidant activity. Nevertheless, five volatile compounds can be used as potential chemical markers (p < 0.05) to distinguish between cutting XHCP and grafted XHCP, while four volatile compounds showed high content in grafted XHCP. Our study is expected to provide a theoretical basis for XHCP breeding and cultivation, and thereby further standardize the market of XHCP.

Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics

Pigmented rice, particularly black rice, has attracted widespread global interest due to its high nutritional value. To obtain a better understanding of differential metabolites between pigmented rice and white rice, we used a widely-targeted metabolomics-based approach to investigate the metabolite profiling of black, red, glutinous, and common white rice. In total, 732 metabolites were identified, of which 281, 305, 241, 267, and 265 differential metabolites were screened by comparing the following group: glutinous/white vs black, glutinous/white vs red, and red vs black. Venn diagram demonstrated that 69 metabolites were shared between pigmented and non-pigmented rice, and 117 between glutinous/white/red vs black. Additionally, metabolic pathways analysis of differential metabolites in glutinous/white/red vs black revealed that the flavonoid biosynthesis, anthocyanin biosynthesis, and flavone and flavonol biosynthesis are differential enrichment metabolic pathways. As such, identifying these different metabolites contribute to a better understanding of the function and nutritional value of various rice strains.

Phytochemical Profiles and Biological Studies of Selected Botanical Dietary Supplements Used in the United States

Based on their current wide bioavailability, botanical dietary supplements have become an important component of the United States healthcare system, although most of these products have limited scientific evidence for their use. The most recent American Botanical Council Market Report estimated for 2020 a 17.3% increase in sales of these products when compared to 2019, for a total sales volume of $11,261 billion. The use of botanical dietary supplements products in the United States is guided by the Dietary Supplement Health and Education Act (DSHEA) from 1994, enacted by the U.S. Congress with the aim of providing more information to consumers and to facilitate access to a larger number of botanical dietary supplements available on the market than previously. Botanical dietary supplements may be formulated for and use only using crude plant samples (e.g., plant parts such as the bark, leaves, or roots) that can be processed by grinding into a dried powder. Plant parts can also be extracted with hot water to form an "herbal tea." Other preparations of botanical dietary supplements include capsules, essential oils, gummies, powders, tablets, and tinctures. Overall, botanical dietary supplements contain bioactive secondary metabolites with diverse chemotypes that typically are found at low concentration levels. These bioactive constituents usually occur in combination with inactive molecules that may induce synergy and potentiation of the effects observed when botanical dietary supplements are taken in their different forms. Most of the botanical dietary supplements available on the U.S. market have been used previously as herbal remedies or as part of traditional medicine systems from around the world. Their prior use in these systems also provides a certain level of assurance in regard to lower toxicity levels. This chapter will focus on the importance and diversity of the chemical features of bioactive secondary metabolites found in botanical dietary supplements that are responsible for their applications. Many of the active principles of botanical dietary substances are phenolics and isoprenoids, but glycosides and some alkaloids are also present. Biological studies on the active constituents of selected botanical dietary supplements will be discussed. Thus, the present chapter should be of interest for both members of the natural products scientific community, who may be performing development studies of the products available, as well as for healthcare professionals who are directly involved in the analysis of botanical interactions and evaluation of the suitability of botanical dietary supplements for human consumption.

Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit

The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 ± 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, ρ -coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.