1
|
Hu X, Fang C, Lu L, Hu Z, Zhang W, Chen M. Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking. Foods 2023; 12:foods12081700. [PMID: 37107495 PMCID: PMC10137653 DOI: 10.3390/foods12081700] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.
Collapse
Affiliation(s)
- Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Changyun Fang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Zhanqiang Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Weixing Zhang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| |
Collapse
|
2
|
Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
3
|
Liu Z, Wang Z, Fu Y, Zhao Q, Wang H, Xue Y, Diao X, Shen Q. The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
4
|
Li Z, Song J, Ma Y, Yu Y, He X, Guo Y, Dou J, Dong H. Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables. Food Chem X 2022; 17:100539. [PMID: 36845513 PMCID: PMC9943763 DOI: 10.1016/j.fochx.2022.100539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/10/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
The long-term storage of rice will inevitably be involved in the deterioration of edible quality, and aged rice poses a great threat to food safety and human health. The acid value can be employed as a sensitive index for the determination of rice quality and freshness. In this study, near-infrared spectra of three kinds of rice (Chinese Daohuaxiang, southern japonica rice, and late japonica rice) mixed with different proportions of aged rice were collected. The partial least squares regression (PLSR) model with different preprocessing was constructed to identify the aged rice adulteration. Meanwhile, a competitive adaptive reweighted sampling (CARS) algorithm was used to extract the optimization model of characteristic variables. The constructed CARS-PLSR model method could not only reduce greatly the number of characteristic variables required by the spectrum but also improve the identification accuracy of three kinds of aged-rice adulteration. As above, this study proposed a rapid, simple, and accurate detection method for aged-rice adulteration, providing new clues and alternatives for the quality control of commercial rice.
Collapse
Affiliation(s)
- Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Jiahui Song
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yinxing Ma
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China,Corresponding authors.
| | - Xueming He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yuanxin Guo
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Jinxin Dou
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China,Corresponding authors.
| |
Collapse
|
5
|
Zhu D, Li M, Fang C, Yu J, Zhu Z, Yu Y, Shao Y. Effects of storage on the starch fine structure and physicochemical properties of different rice variety types. Carbohydr Polym 2022; 300:120273. [DOI: 10.1016/j.carbpol.2022.120273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022]
|
6
|
Wu DH, Chen CT, Yang MD, Wu YC, Lin CY, Lai MH, Yang CY. Controlling the lodging risk of rice based on a plant height dynamic model. BOTANICAL STUDIES 2022; 63:25. [PMID: 36008613 PMCID: PMC9411474 DOI: 10.1186/s40529-022-00356-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Rice is a key global food crop. Rice lodging causes a reduction in plant height and crop yield, and rice is prone to lodging in the late growth stage because of panicle initiation. We used two water irrigation modes and four fertilizer application intervals to investigate the relationship between lodging and various cultivation conditions over 2 years. RESULTS Plant height data were collected and combined with aerial images, revealing that rice lodging was closely related to the nitrogen fertilizer content. The aerial images demonstrated that lodging mainly occurred in the fields treated with a high-nitrogen fertilizer, and analysis of variance revealed that plant height was signifi-cantly affected by nitrogen fertilizer. These results demonstrated that rice plant height in the booting stage was significantly positively correlated with the lodging results (r = 0.67) and nega-tively correlated with yield (r = - 0.46). If the rice plant height in the booting stage exceeded 70.7 cm and nitrogen fertilizer was continuously applied, according to the predicted growing curve of plant height, the plant would be at risk of lodging. Results showed more rainfall accumulated in the later stage of rice growth accompanied by strong instantaneous gusts, the risk of lodging in-creased. CONCLUSION The results provide predictions that can be applied in intelligent production and lodging risk management, and they form the basis of cultivation management and response policies for each growth period.
Collapse
Affiliation(s)
- Dong-Hong Wu
- Crop Science Division, Taiwan Agricultural Research Institute, Council of Agriculture, Taichung, 413008 Taiwan
| | - Chung-Tse Chen
- Graduate Institute of Biotechnology, National Chung Hsing University, Taichung, 40227 Taiwan
| | - Ming-Der Yang
- Department of Civil Engineering, and Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung, 40227 Taiwan
- Pervasive AI Research (PAIR) Labs, Hsinchu, 30010 Taiwan
- Smart Sustainable New Agriculture Research Center (SMARTer), National Chung Hsing University, Taichung, 40227 Taiwan
| | - Yi-Chien Wu
- Taichung District Agricultural Research and Extension Station, Council of Agriculture, Taichung, Taiwan
| | - Chia-Yu Lin
- Miaoli District Agricultural Research and Extension Station, Council of Agriculture, Miaoli, Taiwan
| | - Ming-Hsin Lai
- Crop Science Division, Taiwan Agricultural Research Institute, Council of Agriculture, Taichung, 413008 Taiwan
| | - Chin-Ying Yang
- Department of Agronomy, National Chung Hsing University, Taichung, 40227 Taiwan
- Smart Sustainable New Agriculture Research Center (SMARTer), National Chung Hsing University, Taichung, 40227 Taiwan
| |
Collapse
|
7
|
Yang J, Zhou Y, Jiang Y. Amino Acids in Rice Grains and Their Regulation by Polyamines and Phytohormones. PLANTS (BASEL, SWITZERLAND) 2022; 11:1581. [PMID: 35736731 PMCID: PMC9228293 DOI: 10.3390/plants11121581] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
Rice is one of the most important food crops in the world, and amino acids in rice grains are major nutrition sources for the people in countries where rice is the staple food. Phytohormones and plant growth regulators play vital roles in regulating the biosynthesis of amino acids in plants. This paper reviewed the content and compositions of amino acids and their distribution in different parts of ripe rice grains, and the biosynthesis and metabolism of amino acids and their regulation by polyamines (PAs) and phytohormones in filling grains, with a focus on the roles of higher PAs (spermidine and spermine), ethylene, and brassinosteroids (BRs) in this regulation. Recent studies have shown that higher PAs and BRs (24-epibrassinolide and 28-homobrassinolide) play positive roles in mediating the biosynthesis of amino acids in rice grains, mainly by enhancing the activities of the enzymes involved in amino acid biosynthesis and sucrose-to-starch conversion and maintaining redox homeostasis. In contrast, ethylene may impede amino acid biosynthesis by inhibiting the activities of the enzymes involved in amino acid biosynthesis and elevating reactive oxygen species. Further research is needed to unravel the temporal and spatial distribution characteristics of the content and compositions of amino acids in the filling grain and their relationship with the content and compositions of amino acids in different parts of a ripe grain, to elucidate the cross-talk between or among phytohormones in mediating the anabolism of amino acids, and to establish the regulation techniques for promoting the biosynthesis of amino acids in rice grains.
Collapse
|
8
|
Wang Y, Zheng Y, Zhou R, Ma M. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
9
|
Wang H, Wang Y, Wang R, Liu X, Zhang Y, Zhang H, Chi C. Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107255] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
10
|
The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
11
|
Shi S, Pan K, Yu M, Li L, Tang J, Cheng B, Liu J, Cao C, Jiang Y. Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice. Curr Res Food Sci 2022; 5:1379-1385. [PMID: 36092020 PMCID: PMC9459690 DOI: 10.1016/j.crfs.2022.08.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/25/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
Abstract
With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time. However, long-term storage of rice has poor sensory properties, which may be related to the structural changes of starch. Different from the previous studies on short-term storage of rice (often 3–12 months), the focus of this study was to understand the differences in starch multi-layer structure, pasting, and rice eating quality between 7 years stored rice and fresh rice. Our research indicated that 7 years stored rice showed higher hardness and lower stickiness compared to fresh rice, which ultimately led to poorer eating quality. These bad changes were related to differences in starch multi-layer structure. The 7 years stored rice had lower amylose content, a lower thickness of crystalline lamellae and short-range ordered structure of starch, and more large starch granules. In particular, the volume mean diameter of 7 years starch was more than 4 times that of fresh starch. 7 years stored rice had more large granular starch and unstable crystal structure, which led to the increase of pasting temperature and the decrease of gelatinization enthalpy during starch gelatinization, and ultimately reduced the eating quality of the rice. 7 years stored rice had higher hardness and poorer eating quality. Volume mean diameter of 7 years stored starch was 4 times larger than fresh starch. 7 years stored rice had lower short-range order structure of starch. The pasting temperature of 7 years stored starch was higher than fresh starch. Higher pasting temperature and lower gelatinization enthalpy reduced the eating quality.
Collapse
|
12
|
Pezzotti G, Zhu W, Hashimoto Y, Marin E, Masumura T, Sato YI, Nakazaki T. Raman Fingerprints of Rice Nutritional Quality: A Comparison between Japanese Koshihikari and Internationally Renowned Cultivars. Foods 2021; 10:foods10122936. [PMID: 34945487 PMCID: PMC8701134 DOI: 10.3390/foods10122936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/25/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
Raman spectroscopy was applied to characterize at the molecular scale the nutritional quality of the Japanese Koshihikari rice cultivar in comparison with other renowned rice cultivars including Carnaroli from Italy, Calrose from the USA, Jasmine rice from Thailand, and Basmati from both India and Pakistan. For comparison, two glutinous (mochigome) cultivars were also investigated. Calibrated and validated Raman analytical algorithms allowed quantitative determinations of: (i) amylopectin and amylose concentrations, (ii) fractions of aromatic amino acids, and (iii) protein content and secondary structure. The Raman assessments non-destructively linked the molecular composition of grains to key nutritional parameters and revealed a complex intertwine of chemical properties. The Koshihikari cultivar was rich in proteins (but with low statistical relevance as compared to other investigated cultivars) and aromatic amino acids. However, it also induced a clearly higher glycemic impact as compared to long-grain cultivars from Asian countries. Complementary to genomics and wet-chemistry analyses, Raman spectroscopy makes non-destructively available factual and data-driven information on rice nutritional characteristics, thus providing customers, dietitian nutritionists, and producers with a solid science-consolidated platform.
Collapse
Affiliation(s)
- Giuseppe Pezzotti
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
- Department of Orthopedic Surgery, Tokyo Medical University, 6-7-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023, Japan
- The Center for Advanced Medical Engineering and Informatics, Osaka University, 2-2 Yamadaoka, Suita 565-0854, Japan
- Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, 465 Kajii-cho, Kyoto 602-8566, Japan
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
- Correspondence:
| | - Wenliang Zhu
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
| | - Yuuki Hashimoto
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
| | - Elia Marin
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
| | - Takehiro Masumura
- Laboratory of Genetic Engineering, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan;
| | - Yo-Ichiro Sato
- Research Center for Japanese Food Culture, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan;
| | - Tetsuya Nakazaki
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa 619-0218, Japan;
| |
Collapse
|
13
|
Zhang YX, Zhao XB, Ha W, Zhang YD, Shi YP. Spatial distribution analysis of phospholipids in rice by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry imaging. J Chromatogr A 2021; 1651:462302. [PMID: 34119720 DOI: 10.1016/j.chroma.2021.462302] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/10/2021] [Accepted: 05/26/2021] [Indexed: 01/15/2023]
Abstract
Phospholipids are one of the main nutrients in rice, which have a positive effect on cancer, coronary heart disease and inflammation. However, phospholipids will become small molecular volatile substances during the aging process of rice, resulting in change the flavor of rice. Therefore, mapping the concentration and the spatial distribution of phospholipids in rice are of tremendous significance in its function research. In this work, we established a matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) imaging method for the spatial distribution analysis of phospholipids in rice. A total of 12 phospholipid compounds were found in the range of m/z 500-1000 through a series of conditions optimization. According to the results, lysophosphatidylcholine (LPC) species spread throughout the rice tissue sections and phosphatidylcholine (PC) species distributed in the bran and embryo (particularly in the scutellum). We also compared the signal intensities of phospholipids in different parts of white rice and brown rice by region of interest (ROI) analysis, which showed the relative content of PC species was higher in the embryo and gradually decreased until disappeared with the increase of processing degree during the processing of brown rice to white rice. The PC species on the surface of rice could be used as an important indicator to identify the processing degree of rice. Our work not only establish a MALDI-TOF-MS imaging method for spatial distribution analysis of rice, but also provide the necessary reference for ensuring food security, improving the eating quality of rice and the health benefits of consumers.
Collapse
Affiliation(s)
- Yan-Xia Zhang
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiao-Bo Zhao
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Wei Ha
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Yi-Da Zhang
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.
| | - Yan-Ping Shi
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.
| |
Collapse
|
14
|
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 2021; 10:foods10050987. [PMID: 33946449 PMCID: PMC8147165 DOI: 10.3390/foods10050987] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity-minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
Collapse
|
15
|
Islam T, Reddy CK, Xu B. Pasting properties of rice marketed in Asian countries: a systematic study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00741-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Choi S, Lee J. Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree. Food Res Int 2021; 141:110150. [PMID: 33642016 DOI: 10.1016/j.foodres.2021.110150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/21/2022]
Abstract
In this study, we compared the volatile and sensory profiles of various black rice (Oryza sativa L.) cultivars varying in milling degree. In total, 51 volatiles were identified. 2-Acetyl-1-pyrroline (2-AP) was only detected in aromatic cultivars, and the amount varied depending on the cultivar. Additionally, a nonaromatic black rice cultivar (cv. Sinnongheukchal) contained high amounts of guaiacol. Descriptive analyses revealed significant differences in 13 sensory attributes between aromatic and nonaromatic black rice samples. After milling, the intensities of most volatile compound concentrations and sensory attributes decreased. However, the intensities of the "floral," "sweet aroma," and "sweet taste" sensory attributes increased, regardless of the cultivar. Partial least squares regression analysis showed that 2-AP correlated with the "popcorn" sensory attribute of aromatic black rice cultivars, whereas guaiacol was related to the "smoky" sensory attribute of cooked black rice. This information aids in the selection of black rice cultivars for various purposes in the food industry. For example, Heukhyangchal can be used as sources of food additives due to its smoky and popcorn-like aroma.
Collapse
Affiliation(s)
- Sehun Choi
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
| |
Collapse
|
17
|
Zhao Q, Xue Y, Shen Q. Changes in the major aroma-active compounds and taste components of Jasmine rice during storage. Food Res Int 2020; 133:109160. [DOI: 10.1016/j.foodres.2020.109160] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/04/2020] [Accepted: 03/09/2020] [Indexed: 11/27/2022]
|
18
|
Ma ZH, Wang YB, Cheng HT, Zhang GC, Lyu WY. Biochemical composition distribution in different grain layers is associated with the edible quality of rice cultivars. Food Chem 2019; 311:125896. [PMID: 31791726 DOI: 10.1016/j.foodchem.2019.125896] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/29/2019] [Accepted: 11/11/2019] [Indexed: 11/17/2022]
Abstract
Clarifying the association of differences in endosperm biochemical composition with nutrient and edible quality can guide rice breeding and cultivation. In this study, very-low-amylose-content (LAC), Japanese good-taste (JTC), Northeast China good-taste (CTC), and Northeast China high-yield (CHC) cultivars were milled to obtain four layers (L1-L4) from outside-in, and then analyzed for apparent amylose content (AAC), protein content (PC), amino acids, soluble sugars, and minerals. The association of these compositions and Rapid-Visco analysis values with taste was also examined. LAC had low AAC, high amino acid and mineral content, and the highest taste value. Taste was significantly affected by AAC and soluble sugar in L3, and by PC in the L2 layer. High levels of amino acid in L2 and L3 improved the taste, as did Mg, P, and Ca in L1. On the whole, starch factors had the highest contribution to taste, followed by minerals, amino acids, and PC.
Collapse
Affiliation(s)
- Zhao-Hui Ma
- Rice Research Institute, Key Laboratory of Crop Physiology, Ecology, Genetics and Breeding, Ministry of Agriculture, Shenyang Agricultural University, Shenyang, Liaoning 110161, China.
| | - Yong-Bing Wang
- Gansu Yasheng Agricultural Research Institute Co., Ltd, Lanzhou, Gansu 730010, China
| | - Hai-Tao Cheng
- Rice Research Institute, Key Laboratory of Crop Physiology, Ecology, Genetics and Breeding, Ministry of Agriculture, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Guang-Cai Zhang
- College of Land and Environment, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Wen-Yan Lyu
- Rice Research Institute, Key Laboratory of Crop Physiology, Ecology, Genetics and Breeding, Ministry of Agriculture, Shenyang Agricultural University, Shenyang, Liaoning 110161, China.
| |
Collapse
|
19
|
Meng Q, Zhang S, Yan S, Zhang Z, Wang L, Zhang Y, Guan H. Establishment of comprehensive quality evaluation model of fresh instant rice. Food Nutr Res 2019; 63:1420. [PMID: 31384243 PMCID: PMC6666160 DOI: 10.29219/fnr.v63.1420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 04/27/2019] [Accepted: 05/29/2019] [Indexed: 11/20/2022] Open
Abstract
Background Although the rice processing characteristics and processing quality evaluation technologies have been studied for many years in China, there have been few reports on the evaluation index system and evaluation method of fresh instant rice processing quality. Objective The aim of this study was to establish a comprehensive quality evaluation model of fresh instant rice to achieve the effective quantitative quality analysis. Methods A total of 108 japonica rice varieties were selected as the test samples, followed by the production of fresh instant rice. The color value, physicochemical quality, texture characteristic, and sensory quality of fresh instant rice were systematically analyzed. Difference analysis, correlation analysis, factor analysis, and cluster analysis were used to determine the representative quality indexes of fresh instant rice. Through initialization, forward, and normalization, the standardized indexes (0≤ Xi ≤1) were obtained. The discriminant matrix of the analytic hierarchy process (AHP) was used to confirm the weight (Wi ) of each representative quality index, establishing the comprehensive quality evaluation model. Results The variable coefficients of 12 out of 17 quality indexes were more than 10%. There were 136 correlation coefficients, including 15 cases with a significant difference at the level of α = 0.05 and 52 cases with a significant difference at the level of α = 0.01. Five representative quality indexes of fresh instant rice were selected by factor analysis and cluster analysis, including palatability, adhesiveness, b* value, resilience, and iodine color value. And the comprehensive quality evaluation model of fresh instant rice integrating representative indexes was obtained: Y = 0.5650 × palatability + 0.2294 × adhesiveness + 0.0328 × resilience + 0.1175 × b* value + 0.0533 × iodine color value. Conclusion The AHP combined with factor analysis and cluster analysis can convert a number of quality indexes into a comprehensive quality index, and thus establish the comprehensive quality evaluation model of fresh instant rice, effectively performing the quantitative quality analysis. This model not only provided a scientific basis for the accurate evaluation of fresh instant rice quality, but also laid the foundation for the formulation of fresh instant rice standards in the future.
Collapse
Affiliation(s)
- Qinghong Meng
- College of Food Engineering, Harbin University of Commerce, Harbin, China.,Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Shouwen Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Song Yan
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Zhihong Zhang
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Liqun Wang
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Yinglei Zhang
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Haitao Guan
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| |
Collapse
|
20
|
Wu P, Li C, Bai Y, Yu S, Zhang X. A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food Chem 2019; 284:270-278. [DOI: 10.1016/j.foodchem.2019.01.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 01/03/2019] [Accepted: 01/11/2019] [Indexed: 11/27/2022]
|
21
|
Biao Y, Chanjuan Z, Ming Y, Dechun H, McClements DJ, Zhigang H, Chongjiang C. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. Food Chem 2019; 283:141-147. [PMID: 30722853 DOI: 10.1016/j.foodchem.2019.01.042] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 11/05/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
Abstract
Effects of high temperature-high humidity (HT-HH) storage on the flavor profile of rice were investigated. Volatile compounds such as aldehydes, ketones, and furans increased when rice was stored under HT-HH conditions, leading to a pronounced deterioration in rice quality. Correspondingly, the fatty acid content of the rice significantly increased during storage. Lipid oxidation was also accelerated under HT-HH conditions leading to the formation of peroxides. However, catalase activity was reduced under these conditions promoting the accumulation of peroxides. For the first time, insights into the genetic mechanisms responsible for these changes were obtained using RNA-sequencing to establish the flavor metabolic pathways in rice. Under HT-HH conditions, gene expression of lipase increased while that of catalase decreased, leading to faster hydrolysis and oxidation of the rice lipids. As a result, a series of lipid degradation products was formed (such as fatty acids, aldehydes, and ketones) that decreased the rice flavor quality.
Collapse
Affiliation(s)
- Yuan Biao
- Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China; Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
| | - Zhao Chanjuan
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China
| | - Yan Ming
- Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Huang Dechun
- Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | | | - Huang Zhigang
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China.
| | - Cao Chongjiang
- Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
| |
Collapse
|
22
|
Sun S, Li B, Yang T, Luo F, Zhao J, Cao J, Lin Q. Preservation mechanism of high concentration carbon dioxide controlled atmosphere for paddy rice storage based on quality analyses and molecular modeling tools. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
23
|
Hu X, Fang C, Lu L, Hu Z, Shao Y, Zhu Z. Determination of soluble sugar profile in rice. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1058:19-23. [DOI: 10.1016/j.jchromb.2017.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 04/28/2017] [Accepted: 05/04/2017] [Indexed: 10/19/2022]
|
24
|
Kazami M, Tsujii Y, Uchino M, Sakaguchi E, Takano K. The Rice Grain Localization of Endosperm Enzyme Activity. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Machiko Kazami
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| | | | - Masataka Uchino
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Eiichiro Sakaguchi
- Faculty of Regional Environment Science, Tokyo University of Agriculture
| | - Katsumi Takano
- Faculty of Applied Bioscience, Tokyo University of Agriculture
| |
Collapse
|
25
|
Wu J, McClements DJ, Chen J, Liu W, Luo S, Liu C. Improvement in storage stability of lightly milled rice using superheated steam processing. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Nakamura S, Cui J, Zhang X, Yang F, Xu X, Sheng H, Ohtsubo K. Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars. Biosci Biotechnol Biochem 2016; 80:2437-2449. [PMID: 27573488 DOI: 10.1080/09168451.2016.1220823] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, we evaluated 16 Japanese and Chinese rice cultivars in terms of their main chemical components, iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch content, physical properties, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and enzyme activity. Based on these quality evaluations, we concluded that Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness. In a previous study, we developed a novel formula for estimating AAC based on the iodine absorption curve. The validation test showed a determination coefficient of 0.996 for estimating AAC of Chinese rice cultivars as unknown samples. In the present study, we developed a novel formulae for estimating the balance degree of the surface layer of cooked rice (A3/A1: a ratio of workload of stickiness and hardness) based on the iodine absorption curve obtained using milled rice.
Collapse
Affiliation(s)
- Sumiko Nakamura
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
| | - Jing Cui
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Xin Zhang
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Fan Yang
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Ximing Xu
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Hua Sheng
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Ken'ichi Ohtsubo
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
| |
Collapse
|
27
|
Nakamura S, Katsura J, Kato K, Ohtsubo K. Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch. Biosci Biotechnol Biochem 2015; 80:329-40. [PMID: 26399277 DOI: 10.1080/09168451.2015.1088373] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
We searched for the easy and simple method to measure the novel indicators which reflect not only AAC, but also (RS) based on pasting properties using RVA. Novel indexes such as SB/Con and Max/Fin (Maximum viscosity/Minimum viscosity) ratios had a very high correlation with proportion of intermediate and long chains of amylopectin; Fb1+2+3 (DP ≧ 13). In Japonica polished rice, estimation formulae for AAC and RS content were developed using novel indexes based on pasting properties by RVA, and these equations showed determination coefficients of 0.89 and 0.80 for calibration and 0.71 and 0.75 for validation test. We developed the estimation formulae for AAC and RS content for Japonica starch samples. These equations showed determination coefficients of 0.86 and 1.00 for calibration and 0.76 and 0.83 for validation test, which showed that these equations can be applied to the unknown rice samples.
Collapse
Affiliation(s)
- Sumiko Nakamura
- a Faculty of Agriculture , Niigata University , Nigata , Japan
| | | | | | | |
Collapse
|
28
|
Ding C, Khir R, Pan Z, Zhang J, Tu K, El-Mashad H. Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice. Cereal Chem 2015. [DOI: 10.1094/cchem-11-14-0232-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chao Ding
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang St., Nanjing, Jiangsu 210095, China
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
| | - Ragab Khir
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Healthy Processed Foods Research Unit, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, U.S.A
| | - Jianyou Zhang
- Ocean College, Zhejiang University of Technology, No. 18 Chaowang Road, Hangzhou, Zhejiang 310014, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang St., Nanjing, Jiangsu 210095, China
| | - Hamed El-Mashad
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Agricultural Engineering Department, Faculty of Agriculture, Mansoura University, Daqahlia, Egypt
| |
Collapse
|
29
|
|
30
|
Goto H, Asanome N, Suzuki K, Sano T, Saito H, Abe Y, Chuba M, Nishio T. Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer. BREEDING SCIENCE 2014; 63:489-94. [PMID: 24757389 PMCID: PMC3949586 DOI: 10.1270/jsbbs.63.489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2013] [Accepted: 11/03/2013] [Indexed: 05/07/2023]
Abstract
The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.
Collapse
Affiliation(s)
- Hajime Goto
- Rice Breeding and Crop Science Experiment Station, Yamagata Integrated Agricultural Research Center,
25 Yamanomae, Fujishima, Tsuruoka, Yamagata 999-7601,
Japan
- Graduate School of Agricultural Science, Tohoku University,
1-1 Tsutsumidori-Amamiya, Aoba, Sendai, Miyagi 981-8555,
Japan
| | - Noriyuki Asanome
- Yamagata Integrated Agricultural Research Center,
6060-27 Minorigaoka, Yamagata, Yamagata 990-2372,
Japan
| | - Keitaro Suzuki
- National Institute of Crop Science,
2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518,
Japan
| | - Tomoyoshi Sano
- Shonai Area General Branch Administration, Yamagata Prefectural Government,
51 Yamanomae, Fujishima, Tsuruoka, Yamagata 999-7601,
Japan
| | - Hiroshi Saito
- Rice Breeding and Crop Science Experiment Station, Yamagata Integrated Agricultural Research Center,
25 Yamanomae, Fujishima, Tsuruoka, Yamagata 999-7601,
Japan
| | - Yohei Abe
- Rice Breeding and Crop Science Experiment Station, Yamagata Integrated Agricultural Research Center,
25 Yamanomae, Fujishima, Tsuruoka, Yamagata 999-7601,
Japan
| | - Masaru Chuba
- Rice Breeding and Crop Science Experiment Station, Yamagata Integrated Agricultural Research Center,
25 Yamanomae, Fujishima, Tsuruoka, Yamagata 999-7601,
Japan
| | - Takeshi Nishio
- Graduate School of Agricultural Science, Tohoku University,
1-1 Tsutsumidori-Amamiya, Aoba, Sendai, Miyagi 981-8555,
Japan
- Corresponding author (e-mail: )
| |
Collapse
|
31
|
Cai J, Yang L, He HJ, Xu T, Liu HB, Wu Q, Ma Y, Liu QH, Nie MH. Antioxidant capacity responsible for a hypocholesterolemia is independent of dietary cholesterol in adult rats fed rice protein. Gene 2013; 533:57-66. [PMID: 24120393 DOI: 10.1016/j.gene.2013.09.124] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 09/29/2013] [Accepted: 09/30/2013] [Indexed: 01/02/2023]
Abstract
Dietary cholesterol and aging are major risk factors to accelerate oxidation process for developing hypercholesterolemia. The major aim of this study is to elucidate the effects of rice protein on cholesterol level and oxidative stress in adult rats fed with and without cholesterol. After 2 weeks of feeding, hepatic and plasma contents of cholesterol, reduced glutathione (GSH), oxidized glutathione (GSSG), malondialdehyde (MDA) and protein carbonyl (PCO) were measured. In liver, total antioxidative capacity (T-AOC), activities of antioxidant enzymes (total superoxide dismutase, T-SOD; catalase, CAT), glutathione metabolizing enzyme activities and gene expression levels (γ-glutamylcysteine synthetase, γ-GCS; glutathione reductase, GR; glutathione peroxidase, GPx) were determined. Under cholesterol-free/enriched dietary condition, T-AOC, activities of T-SOD and CAT, glutathione metabolism related enzymes' activities and mRNA levels (γ-GCS, GR and GPx) were effectively stimulated by rice proteins as compared to caseins. Compared with caseins, rice proteins significantly increased hepatic and plasma GSH contents, whereas hepatic and plasma accumulations of MDA, PCO and GSSG were significantly reduced by rice protein-feedings. As a result, the marked reductions of cholesterol in the plasma and in the liver were observed in adult rats fed rice proteins with and without cholesterol. The present study demonstrates that the hypocholesterolemic effect of rice protein is attributable to inducing antioxidative response and depressing oxidative damage in adult rats fed cholesterol-free/enriched diets. Results suggest that the antioxidant capability involved in the hypocholesterolemic action exerted by rice protein is independent of dietary cholesterol during adult period.
Collapse
Affiliation(s)
- Jixiang Cai
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China
| | | | | | | | | | | | | | | | | |
Collapse
|
32
|
Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
33
|
Yang L, Han G, Liu QH, Wu Q, He HJ, Cheng CZ, Duan YJ. Rice protein exerts a hypocholesterolemic effect through regulating cholesterol metabolism-related gene expression and enzyme activity in adult rats fed a cholesterol-enriched diet. Int J Food Sci Nutr 2013; 64:836-42. [PMID: 23763670 DOI: 10.3109/09637486.2013.804038] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The major aim of this study is to elucidate the hypocholesterolemic mechanism exerted by rice protein (RP) in adult rats under cholesterol-enriched dietary condition. Compared with casein, the cholesterol levels in plasma and the liver were significantly reduced by RP, accompanying significant inhibition of cholesterol absorption. RP increased the activity and mRNA level of cholesterol 7α-hydroxylase, whereas acyl-CoA:cholesterol acyltransferase activity and gene expression were significantly depressed with consumption of RP. Neither the activity nor gene expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase of RP differed from that of casein. The gene expression of the peroxisome proliferator-activated receptor α and liver X receptor α were significantly activated by consumption of RP. RP did not modify the mRNA level of sterol regulatory element-binding protein-2 with respect to casein. These results suggest RP can induce a cholesterol-lowering effect through modifying cholesterol metabolism-related gene expression and enzyme activity in adult rats.
Collapse
Affiliation(s)
- Lin Yang
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology , Harbin , China
| | | | | | | | | | | | | |
Collapse
|
34
|
Yang L, Chen JH, Xu T, Nie MH, Yang HK. Hypocholesterolemic effect of rice protein is due to regulating hepatic cholesterol metabolism in adult rats. Gene 2013; 512:470-6. [PMID: 23107769 DOI: 10.1016/j.gene.2012.10.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Accepted: 10/11/2012] [Indexed: 01/04/2023]
Abstract
Aging is one of major risk factors for developing hypercholesterolemia. To elucidate the cholesterol-lowering mechanism exerted by rice protein (RP), the effects on hepatic cholesterol outputs and cholesterol metabolism related enzymes were investigated in adult rats, which were fed by casein (CAS) and RP without cholesterol in diets. After 2 weeks of feeding, the significant cholesterol-lowering effect was observed in adult rats fed by RP compared to CAS. The hepatic total- and VLDL-cholesterol secretions into circulation were significantly depressed in RP group, whereas biliary outputs of bile acids and cholesterol were effectively stimulated by RP-feeding, causing an increase in fecal sterol excretion compared to CAS. As a result, the apparent cholesterol absorption was significantly inhibited by RP. RP-feeding significantly increased the activity and gene expression of cholesterol 7α-hydroxylase, whereas acyl-CoA:cholesterol acyltransferase-2 activity and gene expression were significantly decreased by RP as compared with CAS. Neither activity nor gene expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase of RP did differ from CAS in the liver. The present study demonstrates that rice protein can prevent hypercholesterolemia through modifying hepatic cholesterol metabolism under cholesterol-free dietary condition. The findings suggest that hypocholesterolemic action induced by rice protein is attributed in part to the inhibition of cholesterol absorption during the adult period.
Collapse
Affiliation(s)
- Lin Yang
- Department of Food Science, School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
| | | | | | | | | |
Collapse
|
35
|
Yoon MR, Rico CW, Koh HJ, Kang MY. A study on the lipid components of rice in relation to palatability and storage. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13765-012-2050-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
36
|
Yang L, Chen JH, Xu T, Zhou AS, Yang HK. Rice protein improves oxidative stress by regulating glutathione metabolism and attenuating oxidative damage to lipids and proteins in rats. Life Sci 2012; 91:389-394. [PMID: 22906634 DOI: 10.1016/j.lfs.2012.08.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2012] [Revised: 06/10/2012] [Accepted: 08/02/2012] [Indexed: 12/22/2022]
Abstract
AIMS To evaluate the effects of rice protein (RP) on glutathione metabolism and oxidative damage. MAIN METHODS Seven-week-old male Wistar rats were fed diets containing casein and RP without cholesterol for 3weeks. Plasma and liver lipid levels, hepatic accumulation of total glutathione (T-GSH), oxidized glutathione (GSSG), reduced glutathione (GSH), malondialdehyde (MDA) and protein carbonyl (PCO) were measured. In the liver, the total antioxidative capacity (T-AOC), mRNA levels of glutamate cysteine ligase catalytic subunit (GCLC) and glutamate cysteine ligase modulatory subunit (GCLM), and the activities of hepatic catalase (CAT), total superoxide dismutase (T-SOD), γ-glutamylcysteine synthetase (γ-GCS), glutathione S-transferase (GST), glutathione reductase (GR) and glutathione peroxidase (GSHPx) were also measured. KEY FINDINGS T-AOC, GCLC and GCLM mRNA levels, antioxidative enzyme activities (T-SOD and CAT) and glutathione metabolism related enzyme activities (γ-GCS, GST, GR and GSHPx) were effectively stimulated by RP feeding compared to casein, and RP significantly reduced the hepatic accumulation of MDA and PCO in rats. These results indicate that lipid-lowering activity was induced by RP feeding. SIGNIFICANCE The present study demonstrates that RP improves oxidative stress primarily through enzymatic and non-enzymatic antioxidative defense mechanisms, reflected by enhancing the antioxidative status and attenuating the oxidative damage to lipids and proteins. These results suggest that RP can prevent hyperlipidemia in part through modifying glutathione metabolism, and sulfur amino acids may be the main modulator of this antioxidative mechanism.
Collapse
Affiliation(s)
- Lin Yang
- School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
| | - Jia-Hou Chen
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
| | - Tong Xu
- Heilongjiang Provincial Hospital, Harbin 150036, China
| | - Ai-Shen Zhou
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
| | - Hong-Kun Yang
- Heilongjiang Provincial Environmental Monitoring Central Station, Harbin 150056, China
| |
Collapse
|
37
|
Yang L, Chen JH, Zhang H, Qiu W, Liu QH, Peng X, Li YN, Yang HK. Alkali treatment affects in vitro digestibility and bile acid binding activity of rice protein due to varying its ratio of arginine to lysine. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.068] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
38
|
Rice protein improves adiposity, body weight and reduces lipids level in rats through modification of triglyceride metabolism. Lipids Health Dis 2012; 11:24. [PMID: 22330327 PMCID: PMC3311603 DOI: 10.1186/1476-511x-11-24] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2012] [Accepted: 02/13/2012] [Indexed: 11/23/2022] Open
Abstract
Background To elucidate whether rice protein can possess a vital function in improving lipids level and adiposity, the effects of rice proteins extracted by alkaline (RP-A) and α-amylase (RP-E) on triglyceride metabolism were investigated in 7-week-old male Wistar rats fed cholesterol-enriched diets for 2 weeks, as compared with casein (CAS). Results Compared with CAS, plasma concentrations of glucose and lipids were significantly reduced by RP-feeding (P < 0.05), as well as hepatic accumulation of lipids (P < 0.05). RP-A and RP-E significantly depressed the hepatic activities of fatty acid synthase (FAS), glucose 6-phosphate dehydrogenase (G6PD) and malate dehydrogenase (MDH) (P < 0.05), whereas the activities of lipoprotein lipase (PL) and hepatic lipase (HL) were significantly stimulated (P < 0.05), as compared to CAS. Neither lipids level nor activities of enzymes were different between RP-A and RP-E (P > 0.05). There was a significant positive correlation between protein digestibility and deposit fat (r = 0.8567, P < 0.05), as well as the plasma TG concentration (r = 0.8627, P < 0.05). Conclusions The present study demonstrates that rice protein can modify triglyceride metabolism, leading to an improvement of body weight and adiposity. Results suggest that the triglyceride-lowering action as well as the potential of anti-adiposity induced by rice protein is attributed to upregulation of lipolysis and downregulation of lipogenesis, and the lower digestibility of rice protein may be the main modulator responsible for the lipid-lowering action.
Collapse
|
39
|
Rice protein extracted by different methods affects cholesterol metabolism in rats due to its lower digestibility. Int J Mol Sci 2011; 12:7594-608. [PMID: 22174619 PMCID: PMC3233425 DOI: 10.3390/ijms12117594] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2011] [Revised: 10/18/2011] [Accepted: 11/01/2011] [Indexed: 01/28/2023] Open
Abstract
To elucidate whether the digestibility is responsible for the hypocholesterolemic action of rice protein, the effects of rice proteins extracted by alkali (RP-A) and α-amylase (RP-E) on cholesterol metabolism were investigated in 7-week-old male Wistar rats fed cholesterol-free diets for 3 weeks. The in vitro and in vivo digestibility was significantly reduced by RP-A and RP-E as compared to casein (CAS). The digestibility was lower in RP-E than that of RP-A. Compared with CAS, the significant cholesterol-lowering effects were observed in rats fed by RP-A and RP-E. Fecal excretion of bile acids was significantly stimulated by RP-E, but not by RP-A. The apparent cholesterol absorption was more effectively inhibited by RP-E than RP-A because more fecal neutral sterols were excreted in rats fed RP-E. There was a significant correlation between protein digestibility and cholesterol absorption (r = 0.8662, P < 0.01), resulting in a significant correlation between protein digestibility and plasma cholesterol level (r = 0.7357, P < 0.01) in this study. The present study demonstrates that the digestibility of rice protein affected by extraction method plays a major role in the modulation of cholesterol metabolism. Results suggest that the hypocholesterolemic action induced by rice protein with lower digestibility primarily contribute to the inhibition of cholesterol absorption.
Collapse
|
40
|
Oh SK, Lee JH, Hwang HG, Lee DH, Kim YG, Lee JH. Changes in Physicochemical Properties and Antioxidant Activities of Brown Rice (Oryza sativa L.) throughout Germination. Prev Nutr Food Sci 2010. [DOI: 10.3746/jfn.2010.15.3.221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
41
|
Oh SK, Hwang PS, Kim KJ, Kim YK, Lee JH. Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice. Prev Nutr Food Sci 2010. [DOI: 10.3746/jfn.2010.15.2.113] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
42
|
Jang EH, Lim ST, Kim SS. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice. Cereal Chem 2009. [DOI: 10.1094/cchem-86-5-0549] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun-Hee Jang
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Seung-Taik Lim
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Sang-Sook Kim
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- Corresponding author: Phone: 82-31-780-9042. Fax: 82-31-780-9059. E-mail:
| |
Collapse
|
43
|
Affiliation(s)
- Elaine T. Champagne
- USDA ARS Southern Regional Research Center, New Orleans, LA 70124. Fax: 504-286-4430. E-mail:
| |
Collapse
|
44
|
Abstract
Electronic tongue systems are multisensor devices dedicated to automatic analysis of complicated composition samples and to the recognition of their characteristic properties. Recently, the number of publications covering this topic has significantly increased. Many possible architectures of such devices were proposed: potentiometric, voltammetric, as well as approaches embracing mass- and optical-sensors. For the analysis of sensor array data, various pattern recognition systems were proposed. All of these topics are summarized in this review. Moreover, additional problems are considered: miniaturization of electronic tongues and hybrid systems for liquid sensing.
Collapse
Affiliation(s)
- Patrycja Ciosek
- Department of Analytical Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | | |
Collapse
|
45
|
|