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Liu X, Qiao L, Kong Y, Wang H, Yang B. Characterization of the starch molecular structure of wheat varying in the content of resistant starch. Food Chem X 2024; 21:101103. [PMID: 38268838 PMCID: PMC10805764 DOI: 10.1016/j.fochx.2023.101103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 12/05/2023] [Accepted: 12/25/2023] [Indexed: 01/26/2024] Open
Abstract
Resistant starch (RS) is the total amount of starch that is incompletely or not digested and absorbed in the small intestine. It plays a role similar to dietary fibre with beneficial effects for human health. In this study, the RS content of 129 wheat accessions was determined, and the relationship between the several starch physical properties and resistant starch content were analyzed. By comparing the total starch content, amylose starch content, starch chain length distribution, starch crystallization type, starch branching degree, and starch granule morphology between the high RS and low RS content wheat accessions, it was found that the amylose content and RS content were significantly positively correlated. However, in the range of chain length fb 3 (DP ≥ 37), there was a significant negative correlation between amylopectin content and RS content. The surface of starch granules became increasingly smooth as the content of RS increased.
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Affiliation(s)
- Xingchen Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Liang Qiao
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Yixi Kong
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Huiyutang Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Baoju Yang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
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2
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Liang C, Xu H, You H, Zhang O, Han Y, Li Q, Hu Y, Xiang X. Physicochemical properties and molecular mechanisms of different resistant starch subtypes in rice. FRONTIERS IN PLANT SCIENCE 2024; 14:1313640. [PMID: 38259949 PMCID: PMC10800921 DOI: 10.3389/fpls.2023.1313640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 12/11/2023] [Indexed: 01/24/2024]
Abstract
Resistant starch (RS) can help prevent diabetes and decrease calorie intake and that from plants are the main source of mankind consumption. Rice is many people's staple food and that with higher RS will help health management. A significantly positive correlation exists between apparent amylose content (AAC) of rice and its RS content. In this study, 72 accessions with moderate or high AAC were selected to explore the regulatory mechanisms and physicochemical properties on different proceeding types of rice RS. RS in raw milled rice (RSm), hot cooked rice (RSc), and retrogradation rice (RSr) showed a wide variation and distinct controlling mechanisms. They were co-regulated by Waxy (Wx), soluble starch synthase (SS) IIb and SSI. Besides that, RSm was also regulated by SSIIa and SSIVb, RSc by granule-bound starch synthase (GBSS) II and RSr by GBSSII and Pullulanase (PUL). Moreover, Wx had significant interactions with SSIIa, SSI, SSIIb and SSIVb on RSm, but only the dominant interactions with SSIIb and SSI on RSc and RSr. Wx was the key factor for the formation of RS, especially the RSc and RSr. The genes had the highest expression at 17 days after flowering and were beneficial for RS formation. The longer the chain length of starch, the higher the RS3 content. RSc and RSr were likely to be contained in medium-size starch granules. The findings favor understanding the biosynthesis of different subtypes of RS.
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Affiliation(s)
- Cheng Liang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Haoyang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Hui You
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Ouling Zhang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Yiman Han
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Qingyu Li
- School of Medicine, Tsinghua University, Beijing, China
| | - Yungao Hu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
| | - Xunchao Xiang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang, China
- Rice Research Institute, Southwest University of Science and Technology, Sichuan, Mianyang, China
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3
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Luo M, Gong W, Zhang S, Xie L, Shi Y, Wu D, Shu X. Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content. FRONTIERS IN PLANT SCIENCE 2023; 14:1267281. [PMID: 38023836 PMCID: PMC10654750 DOI: 10.3389/fpls.2023.1267281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 10/16/2023] [Indexed: 12/01/2023]
Abstract
The content of resistant starch (RS) was considered positively correlated with the apparent amylose content (AAC). Here, we analyzed two Indica rice mutants, RS111 and Zhedagaozhi 1B, similar in high AAC and found that their RS content differed remarkably. RS111 had higher RS3 content but lower RS2 content than Zhedagaozhi 1B; correspondingly, cooked RS111 showed slower digestibility. RS111 had smaller irregular and oval starch granules when compared with Zhedagaozhi 1B and the wild type. Zhedagaozhi 1B showed a B-type starch pattern, different from RS111 and the wild type, which showed A-type starch. Meantime, RS111 had more fa and fb1 but less fb3 than Zhedagaozhi 1B. Both mutants showed decreased viscosity and swelling power when compared with the parents. RS111 had the lowest viscosity, and Zhedagaozhi 1B had the smallest swelling power. The different fine structures of amylopectin between RS111 and Zhedagaozhi 1B led to different starch types, gelatinization properties, paste viscosity, and digestibility. In addition to enhancing amylose content, modifications on amylopectin structure showed great potent in breeding rice with different RS2 and RS3 content, which could meet the increasing needs for various rice germplasms.
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Affiliation(s)
- Mingrui Luo
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Wanxin Gong
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Siyan Zhang
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Lanyu Xie
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Yitao Shi
- Life Science and Technology Center, China National Seed Group Co., Ltd., Wuhan, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
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4
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Yang R, Tang J, Zhao Q, Piao Z, Lee G, Wan C, Bai J. Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties. Molecules 2023; 28:6408. [PMID: 37687237 PMCID: PMC10490166 DOI: 10.3390/molecules28176408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the sbe-rs genotype. Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2).
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Affiliation(s)
- Ruifang Yang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianhao Tang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Qi Zhao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Zhongze Piao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Gangseob Lee
- Department of Agricultural Biotechnology, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea;
| | - Changzhao Wan
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianjiang Bai
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
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5
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Luo X, Huang Q, Fu X, Kraithong S, Hu Y, Yuan Y, Bao J, Zhang B. In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure. Carbohydr Polym 2023; 307:120606. [PMID: 36781271 DOI: 10.1016/j.carbpol.2023.120606] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/07/2023] [Accepted: 01/17/2023] [Indexed: 01/26/2023]
Abstract
To obtain the relation between rice starch features and fermentation characteristics, rice starches with various polymorphic types and apparent amylose contents were subjected to in vitro fecal fermentation. Gas and short-chain fatty acid production was evaluated as a function of fermentation time, and the microbial responses were monitored by 16S rRNA sequencing technique at the end of fermentation. Regardless of polymorphic type, three high-amylose mutant rice starches (i.e., GM03, A-type; BP577, B-type; Wx21TT, C-type) displayed significantly slower fermentation rate during the first 12 h and higher final butyrate yield (17.6-17.9 mM) compared to the A-type normal starches (9311 and Wx22TT), and promoted the proliferation of Roseburia. However, A-type normal rice starches presented higher propionate production, and increased the growth of Bacteroides and Megamonas. The principal component and redundancy analyses indicated that three high-amylose mutant rice starches showed similar abundance and migration of microbial communities, and the apparent amylose content was closely correlated with the abundance of their five key amplicon sequence variants. Our results demonstrated that amylose content might be a controlling factor in determining the fermentation properties of rice starches than crystalline structure.
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Affiliation(s)
- Xiaoyi Luo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Supaluck Kraithong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Yaqi Hu
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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6
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Tiozon RJN, Fettke J, Sreenivasulu N, Fernie AR. More than the main structural genes: Regulation of resistant starch formation in rice endosperm and its potential application. JOURNAL OF PLANT PHYSIOLOGY 2023; 285:153980. [PMID: 37086697 DOI: 10.1016/j.jplph.2023.153980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 03/07/2023] [Accepted: 04/03/2023] [Indexed: 05/03/2023]
Abstract
In the past decade, research on resistant starch has evoked interest due to the prevention and inhibition of chronic human diseases, such as diabetes, cancer, and obesity. Increasing the amylose content (AC) and resistant starch (RS) has been pivotal in improving the nutritional benefit of rice. However, the exact mechanism of RS formation is complex due to interconnected genetic factors regulating amylose-amylopectin variation. In this review, we discussed the regulatory factors influencing the RS formation centered on the transcription, post-transcriptional, and post-translational processes. Furthermore, we described the developments in RS and AC levels in rice compared with other high RS cereals. Briefly, we enumerated potential applications of high RS mutants in health, medical, and other industries. We contest that the information captured herein can be deployed for marker-assisted breeding and precision breeding techniques through genome editing to improve rice varieties with enhanced RS content.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany.
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7
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Sahoo B, Kumari A, Sarkhel S, Jha S, Mukherjee A, Jain M, Mohan A, Roy A. Rice Starch Phase Transition and Detection During Resistant Starch Formation. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2163498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Arunima Mukherjee
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Mahima Jain
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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Hu Z, Zhang J, Tong W, Zhang Y, Du L, Liu F. Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Xu C, Yang Z, Yang Z, He X, Zhang C, Yang H, Rose S, Wang Z. Effects of different dietary starch sources on growth and glucose metabolism of geese. Poult Sci 2022; 102:102362. [PMID: 36566658 PMCID: PMC9803937 DOI: 10.1016/j.psj.2022.102362] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 11/03/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022] Open
Abstract
This experiment investigated the effects of different dietary starch sources on the growth and glucose metabolism of geese. A total of 240 healthy 35-day-old male geese were selected and randomly divided into 4 groups, with 6 replicates per group and 10 geese per replicate. Four types of diets were prepared, with glutinous rice (rapidly-digestible starch), corn, indica rice and high amylose as their starch sources, and fed for 28 d. Results showed that after consuming different feeds, the blood glucose of geese first increased and then decreased, reaching its maximum value 0.5 h after feeding, and there were significant differences between the groups (P < 0.05). The body weight of the corn and indica rice group geese at 63 d was higher than that of the high amylose group (P < 0.05). The serum total cholesterol (TCHO) content in the glutinous rice and corn groups was higher than in the high amylose group (P < 0.05). The serum insulin content in the glutinous rice group was lower than in the corn and high amylose groups (P < 0.05), while the glucagon content was higher (P < 0.05). The α-amylase activities of the pancreas, jejunal chyme, and jejunal mucosa in the glutinous rice group were higher than in the indica rice and high amylose groups (P < 0.05). The liver glycogen content in the glutinous rice group was higher than the other groups (P < 0.05). The liver glucose-6-phosphate dehydrogenase (G-6-PD) content in the glutinous rice group was higher than the high amylose group's (P < 0.05), but the glycogen synthase kinase-3 β (GSK-3β) content was lower (P < 0.05). In conclusion, the corn and indica rice diets had a positive effect on the growth performance of the geese, while the high amylose diet had a negative effect. The glutinous rice diet leads to rapid release of glucose, strengthening glucose metabolism pathways such as glycogen synthesis and the pentose phosphate pathway, and further influencing lipid metabolism.
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Affiliation(s)
- C. Xu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
| | - Z. Yang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China,Corresponding author:
| | - Z.F. Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
| | - X.X. He
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
| | - C.Y. Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
| | - H.M. Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
| | - S.P. Rose
- The National Institute of Poultry Husbandry, Harper Adams University, Newport, UK
| | - Z.Y. Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, China
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10
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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11
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Zhang M, Li RW, Yang H, Tan Z, Liu F. Recent advances in developing butyrogenic functional foods to promote gut health. Crit Rev Food Sci Nutr 2022; 64:4410-4431. [PMID: 36330804 DOI: 10.1080/10408398.2022.2142194] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
As one of the major short-chain fatty acids produced via microbial fermentation, butyrate serves as not only a preferred energy substrate but also an important signaling molecule. Butyrate concentrations in circulation, tissues, and gut luminal contents have important pathophysiological implications. The genetic capacity of butyrate biosynthesis by the gut microbiota is frequently compromised during aging and various disorders, such as inflammatory bowel disease, metabolic disorders and colorectal cancer. Substantial efforts have been made to identify potent butyrogenic substrates and butyrate-hyperproducing bacteria to compensate for butyrate deficiency. Interindividual butyrogenic responses exist, which are more strongly predicted by heterogeneity in the gut microbiota composition than by ingested prebiotic substrates. In this review, we catalog major food types rich in butyrogenic substrates. We also discuss the potential of butyrogenic foods with proven properties for promoting gut health and disease management using findings from clinical trials. Potential limitations and constraints in the current research are highlighted. We advocate a precise nutrition approach in designing future clinical trials by prescreening individuals for key gut microbial signatures when recruiting study volunteers. The information provided in this review will be conducive to the development of microbiota engineering approaches for enhancing the sustained production of butyrate.
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Affiliation(s)
- Miao Zhang
- College of Agriculture, Henan Provincial Key Laboratory of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, China
| | - Robert W Li
- Animal Parasitic Diseases Laboratory, USDA-ARS, Beltsville, Maryland, USA
| | - Haiyan Yang
- College of Public Health, Zhengzhou University, Zhengzhou, China
| | - Zhongfang Tan
- College of Agriculture, Henan Provincial Key Laboratory of Ion Beam Bioengineering, Zhengzhou University, Zhengzhou, China
| | - Fang Liu
- College of Public Health, Zhengzhou University, Zhengzhou, China
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12
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Liu T, Zhou Y, Wu D, Chen Q, Shu X. Germinated high‐resistant starch rice: A potential novel functional food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tian Liu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
| | - Qihe Chen
- Department of Food Science and Nutrition Zhejiang University Hangzhou China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
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13
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Pan L, Chen F, Yang Y, Li Q, Fan X, Zhao D, Liu Q, Zhang C. The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents. Food Chem 2022; 379:132071. [DOI: 10.1016/j.foodchem.2022.132071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 11/25/2021] [Accepted: 01/03/2022] [Indexed: 12/27/2022]
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14
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Shen L, Li J, Li Y. Resistant starch formation in rice: Genetic regulation and beyond. PLANT COMMUNICATIONS 2022; 3:100329. [PMID: 35576157 PMCID: PMC9251435 DOI: 10.1016/j.xplc.2022.100329] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 04/09/2022] [Accepted: 04/18/2022] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS), a healthy dietary fiber, is a particular type of starch that has attracted much research attention in recent years. RS has important roles in reducing glycemic index, postprandial blood glucose levels, and serum cholesterol levels, thereby improving and preventing many diseases, such as diabetes, obesity, and cardiovascular disease. The formation of RS is influenced by intrinsic properties of starch (e.g., starch granule structure, starch crystal structure, and amylose-to-amylopectin ratio) and non-starch components (e.g., proteins, lipids, and sugars), as well as storage and processing conditions. Recent studies have revealed that several starch-synthesis-related genes (SSRGs) are crucial for the formation of RS during seed development. Several transcription factors and mRNA splicing factors have been shown to affect the expression or splicing of SSRGs that regulate RS content, suggesting their potential roles in RS formation. This review focuses mainly on recent research progress on the genetic regulation of RS content and discusses the emerging genetic and molecular mechanisms of RS formation in rice.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
| | - Jiayang Li
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
| | - Yunhai Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
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15
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Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment. Foods 2022; 11:foods11060818. [PMID: 35327240 PMCID: PMC8947517 DOI: 10.3390/foods11060818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 11/17/2022] Open
Abstract
As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).
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16
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Ishimaru T, Parween S, Saito Y, Masumura T, Kondo M, Sreenivasulu N. Laser microdissection transcriptome data derived gene regulatory networks of developing rice endosperm revealed tissue- and stage-specific regulators modulating starch metabolism. PLANT MOLECULAR BIOLOGY 2022; 108:443-467. [PMID: 35098404 PMCID: PMC8894313 DOI: 10.1007/s11103-021-01225-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Accepted: 11/19/2021] [Indexed: 06/14/2023]
Abstract
Laser microdissection applied on the developing rice endosperm revealed tissue- and stage-specific regulators modulating programmed cell death and desiccation tolerance mechanisms in the central starchy endosperm following starch metabolism. Rice (Oryza sativa L.) filial seed tissues are heterozygous in its function, which accumulate distinct storage compounds spatially in starchy endosperm and aleurone. In this study, we identified the 18 tissue- and stage-specific gene co-regulons in the developing endosperm by isolating four fine tissues dorsal aleurone layer (AL), central starchy endosperm (CSE), dorsal starchy endosperm (DSE), and lateral starchy endosperm (LSE) at two developmental stages (7 days after flowering, DAF and 12DAF) using laser microdissection (LM) coupled with gene expression analysis of a 44 K microarray. The derived co-expression regulatory networks depict that distinct set of starch biosynthesis genes expressed preferentially at first in CSE at 7 DAF and extend its spatial expression to LSE and DSE by 12 DAF. Interestingly, along with the peak of starch metabolism we noticed accumulation of transcripts related to phospholipid and glycolipid metabolism in CSE during 12 DAF. The spatial distribution of starch accumulation in distinct zones of starchy endosperm contains specific transcriptional factors and hormonal-regulated genes. Genes related to programmed cell death (PCD) were specifically expressed in CSE at 12DAF, when starch accumulation was already completed in that tissue. The aleurone layer present in the outermost endosperm accumulates transcripts of lipid, tricarboxylic acid metabolism, several transporters, while starch metabolism and PCD is not pronounced. These regulatory cascades are likely to play a critical role in determining the positional fate of cells and offer novel insights into the molecular physiological mechanisms of endosperm development from early to middle storage phase.
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Affiliation(s)
- Tsutomu Ishimaru
- NARO Institute of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518 Japan
- Hokuriku Research Station, Central Region Agricultural Research Center, National Agriculture and Food Research Organization (CARC/NARO), 1-2-1 Inada, Joetsu, Niigata 941-0193 Japan
| | - Sabiha Parween
- International Rice Research Institute (IRRI), DAPO Box 7777, Metro Manila, The Philippines
| | - Yuhi Saito
- Graduate School of Life and Environmental Science, Kyoto Prefectural University, Shimogamo, Sakyo-ku, Kyoto, 606-8522 Japan
| | - Takehiro Masumura
- Graduate School of Life and Environmental Science, Kyoto Prefectural University, Shimogamo, Sakyo-ku, Kyoto, 606-8522 Japan
| | - Motohiko Kondo
- NARO Institute of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518 Japan
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo, Chikusa, Nagoya, 464-8601 Japan
| | - Nese Sreenivasulu
- International Rice Research Institute (IRRI), DAPO Box 7777, Metro Manila, The Philippines
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17
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You H, Liang C, Zhang O, Xu H, Xu L, Chen Y, Xiang X. Variation of resistant starch content in different processing types and their starch granules properties in rice. Carbohydr Polym 2022; 276:118742. [PMID: 34823776 DOI: 10.1016/j.carbpol.2021.118742] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/29/2021] [Accepted: 10/09/2021] [Indexed: 11/29/2022]
Abstract
Ninety-nine lines from recombinant inbred lines were selected to investigate the effects of starch synthesis-related genes on resistant starch (RS) content in different proceeding types. RS in raw milled rice (RSm), hot cooked rice (RSc), and retrogradation rice (RSr) showed a wide variation among the lines, especially RSm arrived at 10.61%. Divergent variability of RSm, RSc and RSr indicated that there were different regulation mechanisms for them. Waxy wildtype allele (Wxa) could elevate RSm, RSc and RSr, but Soluble starch synthase IIa (SSIIa) only played a vital role in regulating RSm. Wxa-indica SSIIa could increase RSm, and Wxa-japonica SSIIa (SSIIaj) could elevate RSc and RSr. The mean diameter of Wxa-SSIIaj was significantly bigger than others. The bigger starch granules, the higher RSc and RSr. Starch granules morphology with high-RSm would have a higher percentage in polyhedral and angular shape. The results provide new information for rice breeding with high-RS content.
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Affiliation(s)
- Hui You
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Cheng Liang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Ouling Zhang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Haoyang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Liang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yongjun Chen
- Rice Research Institute of Southwest University of Science and Technology, Mianyang 621010, China.
| | - Xunchao Xiang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China.
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18
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Zeng Y, Ali MK, Du J, Li X, Yang X, Yang J, Pu X, Yang L, Hong J, Mou B, Li L, Zhou Y. Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024221] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yawen Zeng
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Muhammad Kazim Ali
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Karachi Institute of Biotechnology and Genetic Engineering, University of Karachi, Karachi, Pakistan
| | - Juan Du
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xia Li
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaomeng Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, China
| | - Jiazhen Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaoying Pu
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Li’E Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jingan Hong
- Clinical Nutrition Department, The First People’s Hospital of Yunnan Province, Kunming, China
| | - Bo Mou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
| | - Ling Li
- Biomedical Engineering Research Center, Kunming Medical University, Kunming, China
| | - Yan Zhou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
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19
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Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature. Foods 2022; 11:foods11020185. [PMID: 35053916 PMCID: PMC8775272 DOI: 10.3390/foods11020185] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 12/25/2021] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.
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20
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Li X, Han X, Gao G, Wu J. Rice freshness determination during paddy storage based on solvent retention capacity. Cereal Chem 2022. [DOI: 10.1002/cche.10521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xingjun Li
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
| | - Xu Han
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
| | - Guangbiao Gao
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
- College of Grain, Oil and Food Henan University of Technology Zhengzhou China
| | - Jianzhang Wu
- College of Grain, Oil and Food Henan University of Technology Zhengzhou China
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21
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Wang T, She N, Wang M, Zhang B, Qin J, Dong J, Fang G, Wang S. Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures. Foods 2021; 10:foods10112658. [PMID: 34828938 PMCID: PMC8621339 DOI: 10.3390/foods10112658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/28/2021] [Accepted: 10/28/2021] [Indexed: 12/03/2022] Open
Abstract
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.
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Affiliation(s)
- Tao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Nana She
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Mengnan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Bo Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Jiaxing Qin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Jingyuan Dong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Guozhen Fang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
- Correspondence: ; Tel.: +86-022-6091-2493
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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22
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Wang R, Wei X, Wang H, Zhao L, Zeng C, Wang B, Zhang W, Liu L, Xu Y. Development of Attenuated Total Reflectance Mid-Infrared (ATR-MIR) and Near-Infrared (NIR) Spectroscopy for the Determination of Resistant Starch Content in Wheat Grains. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2021; 2021:5599388. [PMID: 34336359 PMCID: PMC8298176 DOI: 10.1155/2021/5599388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/05/2021] [Accepted: 06/24/2021] [Indexed: 06/13/2023]
Abstract
The chemical method for the determination of the resistant starch (RS) content in grains is time-consuming and labor intensive. Near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy are rapid and nondestructive analytical techniques for determining grain quality. This study was the first report to establish and compare these two spectroscopic techniques for determining the RS content in wheat grains. Calibration models with four preprocessing techniques based on the partial least squares (PLS) algorithm were built. In the NIR technique, the mean normalization + Savitzky-Golay smoothing (MN + SGS) preprocessing technique had a higher coefficient of determination (R c 2 = 0.672; R p 2 = 0.552) and a relative lower root mean square error value (RMSEC = 0.385; RMSEP = 0.459). In the ATR-MIR technique, the baseline preprocessing method exhibited a better performance regarding to the values of coefficient of determination (R c 2 = 0.927; R p 2 = 0.828) and mean square error value (RMSEC = 0.153; RMSEP = 0.284). The validation of the developed best NIR and ATR-MIR calibration models showed that the ATR-MIR best calibration model has a better RS prediction ability than the NIR best calibration model. Two high grain RS content wheat mutants were screened out by the ATR-MIR best calibration model from the wheat mutant library. There was no significant difference between the predicted values and chemical measured values in the two high RS content mutants. It proved that the ATR-MIR model can be a perfect substitute in RS measuring. All the results indicated that the ATR-MIR spectroscopy with improved screening efficiency can be used as a fast, rapid, and nondestructive method in high grain RS content wheat breeding.
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Affiliation(s)
- Rong Wang
- Hubei Key Laboratory of Waterlogging Disaster and Agriculture Use of Wetland and Hubei Collaborative Innovation Centre for Grain Industry and Engineering Research Center of Ecology and Agriculture Use of Wetland, Ministry of Education, Yangtze University, Jingzhou, Hubei 434025, China
| | - Xia Wei
- Hubei Key Laboratory of Waterlogging Disaster and Agriculture Use of Wetland and Hubei Collaborative Innovation Centre for Grain Industry and Engineering Research Center of Ecology and Agriculture Use of Wetland, Ministry of Education, Yangtze University, Jingzhou, Hubei 434025, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hongpan Wang
- Hubei Key Laboratory of Waterlogging Disaster and Agriculture Use of Wetland and Hubei Collaborative Innovation Centre for Grain Industry and Engineering Research Center of Ecology and Agriculture Use of Wetland, Ministry of Education, Yangtze University, Jingzhou, Hubei 434025, China
| | - Linshu Zhao
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Cengli Zeng
- Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, Jianghan University, Wuhan 430056, China
| | - Bingrui Wang
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430064, China
| | - Wenying Zhang
- Hubei Key Laboratory of Waterlogging Disaster and Agriculture Use of Wetland and Hubei Collaborative Innovation Centre for Grain Industry and Engineering Research Center of Ecology and Agriculture Use of Wetland, Ministry of Education, Yangtze University, Jingzhou, Hubei 434025, China
| | - Luxiang Liu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yanhao Xu
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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23
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Tamura M, Kumagai C, Kaur L, Ogawa Y, Singh J. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Kasote D, Sreenivasulu N, Acuin C, Regina A. Enhancing health benefits of milled rice: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:8099-8119. [PMID: 34036858 DOI: 10.1080/10408398.2021.1925629] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Milled rice is an essential part of the regular diet for approximately half of the world's population. Its remarkable commercial value and consumer acceptance are mostly due to its promising cooking qualities, appealing sensory properties, and longer shelf life. However, the significant loss of the nutrient-rich bran layer during milling makes it less nutritious than the whole grain. Thus, enhancing the nutritive value of milled rice is vital in improving the health and wellbeing of rice consumers, particularly for those residing in the low-economic zones where rice is the primary source of calories and nutrition. This article provides a critical review on multiple frontiers of recent interventions, such as (1) infusing the genetic diversity to enrich amylose and resistant starch to reduce glycaemic index, (2) enhancing the minerals and vitamins through complementary fortification and biofortification as short and long-term interventions, and (3) developing transgenic solutions to improve the nutrient levels of milled rice. Additionally, the review highlights the benefits of functional ingredients of milled rice to human health and the potential of enhancing them in rice to address the triple burden of malnutrition. The potential merit of milled rice concerning food safety is also reviewed in this article.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
| | - Nese Sreenivasulu
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Cecilia Acuin
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
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25
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Gong W, Liu T, Zhou Z, Wu D, Shu X, Xiong H. Physicochemical characterizations of starches isolated from Tetrastigma hemsleyanum Diels et Gilg. Int J Biol Macromol 2021; 183:1540-1547. [PMID: 34019925 DOI: 10.1016/j.ijbiomac.2021.05.117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/01/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Physicochemical characteristics of starch isolated from Tetrastigma hemsleyanum Diels et Gilg (T. hemsleyanum) tuber root of 4 different origins were firstly analyzed in this study. The starch granules of T. hemsleyanum tuber root were oval or globular, showed unimodal distribution with average size of 21.66-28.79 μm. T. hemsleyanum starch had typical B-type diffraction pattern. T. hemsleyanum root was rich in starch, and apparent amylose content ranged from 39.82% to 47.67%. The amylopectin chain profiles showed that over 50% of the total detectable chains had degree of polymerization (DP) with 13-24. T. hemsleyanum tuber root had high RS content, which reached up to 61.44% in flour and 68.81% in isolated starch. After cooking, the RS content decreased, but was still high up to 7.52% in flour and 9.93% in isolated starch. The peak gelatinization temperature of T. hemsleyanum starch ranged from 68.12 to 74.42 °C. The peak viscosity of T. hemsleyanum flour and starch ranged from 778 to 1258 cP and 1577 to 2009 cP respectively. The results indicate that T. hemsleyanum is a potential source for novel starch with high resistant starch and provide some guides for comprehensive utilization of T. hemsleyanum starch in food and pharmaceuticals industry.
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Affiliation(s)
- Wanxin Gong
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Tian Liu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Zhidan Zhou
- Hangzhou Nutritome Biotechanology Ltd. Co., Linan 311321, Zhejiang, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China.
| | - Haizheng Xiong
- Horticulture Department, University of Arkansas, 309 Plant Science Building, Fayetteville, AR 72701, USA.
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26
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Li J, Jiao G, Sun Y, Chen J, Zhong Y, Yan L, Jiang D, Ma Y, Xia L. Modification of starch composition, structure and properties through editing of TaSBEIIa in both winter and spring wheat varieties by CRISPR/Cas9. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:937-951. [PMID: 33236499 PMCID: PMC8131058 DOI: 10.1111/pbi.13519] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/16/2020] [Indexed: 05/19/2023]
Abstract
Foods high in amylose content and resistant starch (RS) offer great potential to improve human health and lower the risk of serious noninfectious diseases. Common wheat (Triticum aestivum L.) is a major staple food crop globally. However, the RS contents in the grains of modern wheat varieties are low. Here, we report the generation of high-amylose wheat through targeted mutagenesis of TaSBEIIa in a modern winter wheat cv Zhengmai 7698 (ZM) and a spring wheat cv Bobwhite by CRISPR/Cas9, respectively. We generated a series of transgene-free mutant lines either with partial or triple-null TasbeIIa alleles in ZM and Bobwhite, respectively. Analyses of starch composition, structure and properties revealed that the effects of partial or triple-null alleles were dosage dependent with triple-null lines demonstrated more profound impacts on starch composition, fine structures of amylopectin and physiochemical and nutritional properties. The flours of triple-null lines possessed significantly increased amylose, RS, protein and soluble pentosan contents which benefit human health. Baking quality analyses indicated that the high-amylose flours may be used as additives or for making cookies. Collectively, we successfully modified the starch composition, structure and properties through targeted mutagenesis of TaSBEIIa by CRISPR/Cas9 in both winter and spring wheat varieties and generated transgene-free high-amylose wheat. Our finding provides deep insights on the role of TaSBEIIa in determining starch composition, structure, properties and end-use quality in different genetic backgrounds and improving RS content with multiple breeding and end-use applications in cereal crop species through genome editing for health benefits.
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Affiliation(s)
- Jingying Li
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Guiai Jiao
- China National Rice Research InstituteHangzhouChina
| | - Yongwei Sun
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Jun Chen
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Yingxin Zhong
- National Technology Innovation Center for Regional Wheat ProductionMinistry of Chinese Agriculture and Rural AffairsNanjing Agricultural UniversityNanjingChina
| | - Lei Yan
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Dong Jiang
- National Technology Innovation Center for Regional Wheat ProductionMinistry of Chinese Agriculture and Rural AffairsNanjing Agricultural UniversityNanjingChina
| | - Youzhi Ma
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Lanqin Xia
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
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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.
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Assessment of Regression Models for Predicting Rice Yield and Protein Content Using Unmanned Aerial Vehicle-Based Multispectral Imagery. REMOTE SENSING 2021. [DOI: 10.3390/rs13081508] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Unmanned aerial vehicle-based multispectral imagery including five spectral bands (blue, green, red, red-edge, and near-infrared) for a rice field in the ripening stage was used to develop regression models for predicting the rice yield and protein content and to select the most suitable regression analysis method for the year-invariant model: partial least squares regression, ridge regression, and artificial neural network (ANN). The regression models developed with six vegetation indices (green normalization difference vegetation index (GNDVI), normalization difference red-edge index (NDRE), chlorophyll index red edge (CIrededge), difference NIR/Green green difference vegetation index (GDVI), green-red NDVI (GRNDVI), and medium resolution imaging spectrometer terrestrial chlorophyll index (MTCI)), calculated from the spectral bands, were applied to single years (2018, 2019, and 2020) and multiple years (2018 + 2019, 2018 + 2020, 2019 + 2020, and all years). The regression models were cross-validated through mutual prediction against the vegetation indices in nonoverlapping years, and the prediction errors were evaluated via root mean squared error of prediction (RMSEP). The ANN model was reproducible, with low and sustained prediction errors of 24.2 kg/1000 m2 ≤ RMSEP ≤ 59.1 kg/1000 m2 in rice yield and 0.14% ≤ RMSEP ≤ 0.28% in rice-protein content in all single-year and multiple-year analyses. When the importance of each vegetation index of the regression models was evaluated, only the ANN model showed the same ranking in the vegetation index of the first (MTCI in both rice yield and protein content) and second importance (CIrededge in rice yield and GRNDVI in rice-protein content). Overall, this means that the ANN model has the highest potential for developing a year-invariant model with stable RMSEP and consistent variable ranking.
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Liu ZD, Wang J, Li L, Wu P. Mechanistic insights into the role of starch multi-level structures in functional properties of high-amylose rice cultivars. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106441] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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Suklaew PO, Chusak C, Adisakwattana S. Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application. Foods 2020; 9:foods9121912. [PMID: 33371374 PMCID: PMC7767328 DOI: 10.3390/foods9121912] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 12/12/2022] Open
Abstract
The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.
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Yang R, Piao Z, Wan C, Lee G, Ruan X, Bai J. Breeding for three-line japonica hybrid rice combinations with high resistant starch content using molecular marker-assisted selection. BREEDING SCIENCE 2020; 70:409-414. [PMID: 32714065 PMCID: PMC7372024 DOI: 10.1270/jsbbs.20005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Accepted: 03/11/2020] [Indexed: 06/11/2023]
Abstract
Resistant starch (RS) is beneficial for human health, and especially for diabetics. Considering the high cost and low productivity of the Jiangtangdao 1 rice variety with high RS content, breeding high RS rice varieties exhibiting high productivity is essential. A molecular marker-assisted selection strategy was applied to increase RS content in a three-line hybrid rice variety. The functional rice variety Jiangtangdao 1, which contains sbe3-rs (on chr2) that controls the RS content, was used as the high RS content donor parent. Subsequently, male sterile maintainer and restorer lines containing homozygous sbe3-rs were bred using molecular marker-assisted selection combined with traditional breeding methods. The male sterile line was crossed with the restorer lines to identify the optimal hybrid combination with a high RS content. We obtained four combinations for which the yields were >50% higher than those of the control Jiangtangdao 1. In addition, there was no significant difference in the RS content between the combinations and Jiangtangdao 1. The hybrid rice plants with high RS content exhibited favorable agronomic traits and therefore have broad prospects for commercial application.
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Affiliation(s)
- Ruifang Yang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China
| | - Zhongze Piao
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China
| | - Changzhao Wan
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China
| | - Gangseob Lee
- National Academy of Agricultural Science (South Korea), Suwon City, Korea 441-857
| | - Xinmin Ruan
- Rice Research Institute, Anhui Academy of Agricultural Sciences, Anhui, China
| | - Jianjiang Bai
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China
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33
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Zheng Y, Wei Z, Zhang R, Deng Y, Tang X, Zhang Y, Liu G, Liu L, Wang J, Liao N, Zhang M. Optimization of the autoclave preparation process for improving resistant starch content in rice grains. Food Sci Nutr 2020; 8:2383-2394. [PMID: 32405395 PMCID: PMC7215214 DOI: 10.1002/fsn3.1528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/02/2020] [Accepted: 02/29/2020] [Indexed: 11/12/2022] Open
Abstract
The autoclave preparation process to increase the content of resistant starch (RS) in rice grains was optimized, and the results showed that the optimal preparation process was obtained with a water content of 41.63%, a pH of 5.95, an autoclave time of 60.96 min, and a refrigeration time of 17.11 hr. Under these conditions, the theoretical value of RS content in rice grains reached 17.57%. After autoclaving, the estimated glycemic index (EGI) in rice grains was reduced from 78.35 to 66.08 measured after cooking, suggesting that autoclaving was capable of increasing the RS content in rice grains and reducing its EGI value. These results may help spark new concepts and methods for the development of specialized foods for specific populations, such as people with diabetes.
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Affiliation(s)
- Yunzhan Zheng
- College of Life SciencesYangtze UniversityJingzhouChina
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Zhencheng Wei
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Ruifen Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Yuanyuan Deng
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Xiaojun Tang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Yan Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Guang Liu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Lei Liu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Jiajia Wang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Na Liao
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
| | - Mingwei Zhang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural SciencesKey Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsKey Laboratory of Agricultural Products ProcessingGuangzhouChina
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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Gao X, Yu B, Yu J, Mao X, Huang Z, Luo Y, Luo J, Zheng P, He J, Chen D. Effects of Dietary Starch Structure on Growth Performance, Serum Glucose-Insulin Response, and Intestinal Health in Weaned Piglets. Animals (Basel) 2020; 10:ani10030543. [PMID: 32213990 PMCID: PMC7142567 DOI: 10.3390/ani10030543] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/17/2020] [Accepted: 03/20/2020] [Indexed: 01/15/2023] Open
Abstract
Simple Summary Carbohydrates are the most important energy source for monogastric animals, including humans, and dysregulation of carbohydrate metabolism has been associated with metabolic syndromes, such as type 2 diabetes mellitus (T2DM), hypertension, and obesity. Starch is the major carbohydrate source, consisting of amylose and amylopectin. This study investigated the effects of dietary starch structure on growth performance, serum glucose–insulin response, and intestinal health in weaned piglets, which may contribute to the principles of carbohydrate nutrition and facilitate the utilization of dietary starches. Abstract To investigate the effects of dietary starch structure (amylose/amylopectin ratio, AR) on serum glucose absorption metabolism and intestinal health, a total of ninety weaned piglets (Duroc × (Yorkshire × Landrace)) were randomly assigned to 5 dietary treatments and fed with a diet containing different AR (2.90, 1.46, 0.68, 0.31, and 0.14). The trial lasted for 21 d. In this study, the growth performance was not affected by the dietary starch structure (p > 0.05). Diets with higher amylose ratios (i.e., AR 2.90 and 1.46) led to a significant reduction of the serum glucose concentration at 3 h post-prandium (p < 0.01), while high amylopectin diets (AR 0.31 and 0.14) significantly elevated The expression of gene s at this time point (p < 0.01). High amylopectin diets also increased the apparent digestibility of crude protein (CP), ether extract (EE), dry matter (DM), gross energy (GE), and crude ash (p < 0.001). Interestingly, diet rich in amylose (AR 2.90) significantly elevated the butyric acid content (p < 0.05) and decreased the pH value (p < 0.05) in the cecal digesta. In contrast, diet rich in amylopectin (i.e., AR 0.14) significantly elevated the total bacteria populations in the cecal digesta (p < 0.001). Moreover, a high amylopectin diet (AR 0.14) tended to elevate the mRNA level of fatty acid synthase (FAS, p = 0.083), but significantly decreased the mRNA level of sodium-dependent glucose transporter 1 (SGLT1, p < 0.05) in the duodenal and jejunal mucosa, respectively. These results suggested that blood glucose and insulin concentrations were improved in high AR diets, and the diet also helped to maintain the intestinal health.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jun He
- Correspondence: (J.H.); (D.C.); Fax: +86-28-86290922 (J.H.); +86-835-2885106 (D.C.)
| | - Daiwen Chen
- Correspondence: (J.H.); (D.C.); Fax: +86-28-86290922 (J.H.); +86-835-2885106 (D.C.)
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36
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Gao X, Yu B, Yu J, Mao X, Huang Z, Luo Y, Luo J, Zheng P, He J, Chen D. Influences of dietary starch structure on intestinal morphology, barrier functions, and epithelium apoptosis in weaned pigs. Food Funct 2020; 11:4446-4455. [DOI: 10.1039/c9fo02652e] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The objective of the present study was to evaluate the effects of dietary starch structure on intestinal health of weaned pigs by determining the intestinal morphology, barrier functions, epithelium apoptosis and digestive enzymes.
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Tian QQ, Li X, Lu CM, Fang XW. Breeding Rice lines for physio-functional food through indica ‘Zhaxima’ × japonica ‘Nanjing 46’ haploid technique. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0010-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractResistant starch (RS) encompasses those forms of starch which are not accessible to human digestive enzymes and are fermented in the colons producing short chain fatty acids. The plant materials containing RS are few in the world. In this contribution, the culture ability of callus from anthers of F1 plants from, landraces, ‘Zhaxima’(Oryza sativa var. indica, high-RS rice line with 7.705 ± 0.142, g/100 g) × ‘Nanjing 46’ (Oryza sativa var. japonica, rice variety with RS content (g/100 g) of 0.200 ± 0.001 crosses were studied for obtaining high RS rice plants. The results showed that when M8 basic induction medium was added with 1.5 mg /L 2,4-D、2 mg /LNAA and 0.3 mg /L KT, the inductivity of callus was high as 32.14% for 21 d after pretreatment at 4 °C for 3 d; When MS differentiation basic medium was added with 2 mg /LKT and 3 mg /L ABA, the frequency of regeneration for callus was 50.3% with only a regeneration frequency of 4.55% grown into green seedlings. The RS content in the seeds was between those of the two parents and was partially normally distributed, the highest RS contents of the regenerated plants was as high as 7.66 ± 1.197%. This produced an efficient technology for regenerating stable rice lines with high RS and good eating quality using anthers culture.
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Huang J, Yuan M, Kong X, Wu D, Zheng Z, Shu X. A novel starch: Characterizations of starches separated from tea (Camellia sinensis (L.) O. Ktze) seed. Int J Biol Macromol 2019; 139:1085-1091. [PMID: 31400418 DOI: 10.1016/j.ijbiomac.2019.08.044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 11/25/2022]
Abstract
The physicochemical, thermal and crystal properties of starches isolated from 3 different tea (Camellia sinensis (L.) O. Ktze) seeds were analyzed in this study. The shape of tea starch granules were flat spherical or oval shape, showed unimodal or bimodal distribution with average size of around 9 μm. Tea starch was typical A-type starch. Apparent amylose contents of three tea seed starches ranged from 27.06% to 33.17%. The chains having degree of polymerization (DP) 13-24 were over 50% of the total detectable chains for tea amylopectin. Peak gelatinization temperature of tea starch ranged from 65 to 77 °C and the water solubility reached up to 9.70%. The peak viscosity of tea starches were as high as 5300 cP and final viscosity ranged from 4000 to 6700 cP. The results indicated that tea seed starch had potential as gel reagents and provide some guides for comprehensive utilization of tea starch in food and non-food applications.
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Affiliation(s)
- Jiajia Huang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, 310029, PR China
| | - Ming'an Yuan
- Jinhua Academy of Agricultural Sciences, Jinhua 321017, Zhejiang Province, PR China
| | - Xiangli Kong
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, 310029, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, 310029, PR China
| | - Zhaisheng Zheng
- Jinhua Academy of Agricultural Sciences, Jinhua 321017, Zhejiang Province, PR China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, 310029, PR China.
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Ding Y, Huang J, Zhang N, Rasmussen SK, Wu D, Shu X. Physiochemical properties of rice with contrasting resistant starch content. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102815] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Wan Y, Wang F, Yuan J, Li J, Jiang D, Zhang J, Li H, Wang R, Tang J, Huang T, Zheng J, Sinclair AJ, Mann J, Li D. Effects of dietary fat on gut microbiota and faecal metabolites, and their relationship with cardiometabolic risk factors: a 6-month randomised controlled-feeding trial. Gut 2019; 68:1417-1429. [PMID: 30782617 DOI: 10.1136/gutjnl-2018-317609] [Citation(s) in RCA: 353] [Impact Index Per Article: 70.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 12/03/2018] [Accepted: 12/08/2018] [Indexed: 12/12/2022]
Abstract
OBJECTIVE To investigate whether diets differing in fat content alter the gut microbiota and faecal metabolomic profiles, and to determine their relationship with cardiometabolic risk factors in healthy adults whose diet is in a transition from a traditional low-fat diet to a diet high in fat and reduced in carbohydrate. METHODS In a 6-month randomised controlled-feeding trial, 217 healthy young adults (aged 18-35 years; body mass index <28 kg/m2; 52% women) who completed the whole trial were included. All the foods were provided during the intervention period. The three isocaloric diets were: a lower-fat diet (fat 20% energy), a moderate-fat diet (fat 30% energy) and a higher-fat diet (fat 40% energy). The effects of the dietary interventions on the gut microbiota, faecal metabolomics and plasma inflammatory factors were investigated. RESULTS The lower-fat diet was associated with increased α-diversity assessed by the Shannon index (p=0.03), increased abundance of Blautia (p=0.007) and Faecalibacterium (p=0.04), whereas the higher-fat diet was associated with increased Alistipes (p=0.04), Bacteroides (p<0.001) and decreased Faecalibacterium (p=0.04). The concentration of total short-chain fatty acids was significantly decreased in the higher-fat diet group in comparison with the other groups (p<0.001). The cometabolites p-cresol and indole, known to be associated with host metabolic disorders, were decreased in the lower-fat diet group. In addition, the higher-fat diet was associated with faecal enrichment in arachidonic acid and the lipopolysaccharide biosynthesis pathway as well as elevated plasma proinflammatory factors after the intervention. CONCLUSION Higher-fat consumption by healthy young adults whose diet is in a state of nutrition transition appeared to be associated with unfavourable changes in gut microbiota, faecal metabolomic profiles and plasma proinflammatory factors, which might confer adverse consequences for long-term health outcomes. TRIAL REGISTRATION NUMBER NCT02355795; Results.
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Affiliation(s)
- Yi Wan
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Fenglei Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.,Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA
| | - Jihong Yuan
- No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China
| | - Jie Li
- No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China
| | - Dandan Jiang
- No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China
| | - Jingjing Zhang
- Department of Gastroenterology, School of Medicine, Zhejiang University, Hangzhou, China
| | - Hao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Ruoyi Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.,Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA
| | - Jun Tang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Tao Huang
- Department of Epidemiology and Biostatistics, School of Public Health, Peking University, Beijing, China
| | - Jusheng Zheng
- Institute of Basic Medical Science, Westlake University, Hangzhou, China
| | - Andrew J Sinclair
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Australia
| | - Jim Mann
- Department of Human Nutrition and Medicine, University of Otago, Otago, New Zealand
| | - Duo Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.,Institute of Nutrition and Health, Qingdao University, Qingdao, China
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41
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Sun J, Zhang N, Ye H, Wu D, Shu X. High-throughput method for preliminary screening of high dietary fiber rice. Food Chem 2019; 300:125192. [PMID: 31362158 DOI: 10.1016/j.foodchem.2019.125192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 11/26/2022]
Abstract
Dietary fiber has several benefits for humans, and the development of healthier rice with an improved dietary fiber composition has attracted increasing amounts of attention. Based on the method of AOAC 2002.02, we developed a simplified method to screen polished rice containing high total dietary fiber (TDF). Mutant cw with a high TDF content could be distinguished easily from R7954 (indica) and Nipponbare (japonica) by the digestion-resistant phenotype, which is characterized as an almost intact grain after hydrolysis by pepsin, pancreatic α-amylase and amyloglucosidase. The individuals identified from the F2 population showed digestion resistance all had TDF content higher than 5%, while those without a digestion-resistant phenotype had TDF content lower than 5%. The phenotype of digestion resistance could be a valuable index for identifying rice with higher TDF content, and the identification of this phenotype provides a simplified, economical and high throughput method for high TDF rice breeding.
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Affiliation(s)
- Jian Sun
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China; Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Ning Zhang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Hongxia Ye
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
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42
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Lin L, Pan T, Liu Q, Wei C. Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes. Int J Biol Macromol 2019; 137:187-196. [PMID: 31255622 DOI: 10.1016/j.ijbiomac.2019.06.210] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/23/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
Abstract
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppression of starch branching enzyme I/IIb. The starch content, especially amylopectin content, was significantly lower in WX-SBEI/IIb- than in WX. Brown rice flour had markedly higher gelatinization temperature in WX-SBEI/IIb- than in WX. The cooked kernels of WX-SBEI/IIb- had significantly lower volume swelling, leached material amount and wet weight than those of WX during cooking. Starch granules in WX kernel could be gelatinized completely and gradually from the exterior to the interior of endosperm, leading to breakage of cooked kernels. However, aggregate, elongated and small starch granules in the exterior of WX-SBEI/IIb- endosperm could not be gelatinized completely and remained their morphologies during cooking, leading to a high resistance of kernels to cooking. Brown rice flour of WX-SBEI/IIb- had significantly lower pasting viscosities, storage modulus and loss modulus but higher loss angle tangent than that of WX. The cooked kernels of WX-SBEI/IIb- had considerably higher hardness, springiness and cohesiveness but lower adhesiveness than those of WX. The starch in cooked kernels was more resistant to digestion in WX-SBEI/IIb- than in WX.
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Affiliation(s)
- Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Ting Pan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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43
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Wan Y, Yuan J, Li J, Li H, Zhang J, Tang J, Ni Y, Huang T, Wang F, Zhao F, Li D. Unconjugated and secondary bile acid profiles in response to higher-fat, lower-carbohydrate diet and associated with related gut microbiota: A 6-month randomized controlled-feeding trial. Clin Nutr 2019; 39:395-404. [PMID: 30876827 DOI: 10.1016/j.clnu.2019.02.037] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/09/2019] [Accepted: 02/22/2019] [Indexed: 12/12/2022]
Abstract
BACKGROUND & AIMS Observational studies have shown that diets high in fat and low in dietary fiber, might have an unfavorable impact on bile acid (BA) profiles, which might further affect host cardiometabolic health. In the current study, we aimed to evaluate the effects of dietary fat content on BA profiles and associated gut microbiota, and their correlates with cardiometabolic risk factors. METHODS In a randomized controlled-feeding trial, healthy young adults were assigned to one of the three diets: a lower-fat diet (fat 20%, carbohydrate 66% and protein 14%), a moderate-fat diet (fat 30%, carbohydrate 56% and protein 14%) and a higher-fat diet (fat 40%, carbohydrate 46% and protein 14%) for 6 months. All the foods were provided during the entire intervention period. The BA profiles, associated gut microbiota and markers of cardiometabolic risk factors were determined before and after intervention. RESULTS The higher-fat diet resulted in an elevated concentration of total BAs (p < 0.001), and unconjugated BAs (p = 0.03) compared with lower-fat diet. Secondary BAs, such as deoxycholic acid (DCA), taurodeoxycholic acid (TDCA), 12ketolithocholic acid (12keto-LCA), 3β-DCA and taurolithocholic acid (TLCA) (p < 0.05 after FDR correction) were significantly increased in the higher-fat diet group after the 6-month intervention. Consistently, the abundances of gut bacteria (Bacteroides, Clostridium, Bifidobacterium and Lactobacillus) which affect bile salt hydrolase gene expression were significantly increased after higher-fat consumption. The change of DCA was positively associated with the relative abundance of Bacteroides (r = 0.31, p = 0.08 after FDR correction). In addition, the changes of fecal concentrations of DCA and 12keto-LCA were positively associated with serum total cholesterol (r > 0.3, p = 0.02 and p = 0.008 after FDR correction, respectively). In line with these findings, serum fibroblast growth factor 19 (FGF19) was marginally significantly elevated in the higher-fat group after intervention (p = 0.05). CONCLUSIONS The higher-fat diet resulted in an alteration of BAs, especially unconjugated BAs and secondary BAs, most likely through actions of gut microbiota. These alterations might confer potentially unfavorable impacts on colonic and host cardiometabolic health in healthy young adults. Clinical trial registry number: NCT02355795 listed on NIH website: ClinicalTrials.gov.
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Affiliation(s)
- Yi Wan
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
| | - Jihong Yuan
- No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China
| | - Jie Li
- No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China
| | - Hao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
| | - Jingjing Zhang
- Department of Gastroenterology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, 310058, China
| | - Jun Tang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
| | - Yan Ni
- The Children's Hospital, School of Medicine, Zhejiang University, Hangzhou 310024, China
| | - Tao Huang
- Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing, 100191, China
| | - Fenglei Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA
| | - Feng Zhao
- Institute of Nutrition and Health, Qingdao University, Qingdao, 266071, China.
| | - Duo Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China; Institute of Nutrition and Health, Qingdao University, Qingdao, 266071, China.
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44
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Sun J, Fu J, Wang Y, Ye H, Wu D, Shu X. Endogenous rice endosperm hemicellulose slows
in vitro
starch digestibility. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13988] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jian Sun
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd. Xixi Road 553# Hangzhou 310023 China
| | - Ji Fu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Yin Wang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Hongxia Ye
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
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45
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Zhou X, Ying Y, Hu B, Pang Y, Bao J. Physicochemical properties and digestibility of endosperm starches in four indica rice mutants. Carbohydr Polym 2018; 195:1-8. [DOI: 10.1016/j.carbpol.2018.04.070] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/25/2018] [Accepted: 04/17/2018] [Indexed: 11/30/2022]
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46
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Wang H, Liu Y, Chen L, Li X, Wang J, Xie F. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chem 2018; 242:323-329. [DOI: 10.1016/j.foodchem.2017.09.014] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/10/2017] [Accepted: 09/04/2017] [Indexed: 11/29/2022]
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47
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Zhou YJ, Yang Q, Zhong XJ, Tang HP, Deng M, Ma J, Qi PF, Wang JR, Chen GY, Liu YX, Lu ZX, Li W, Lan XJ, Wei YM, Zheng YL, Jiang QT. Alternative splicing results in a lack of starch synthase IIa-D in Chinese wheat landrace. Genome 2018; 61:201-208. [PMID: 29401409 DOI: 10.1139/gen-2017-0246] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
We evaluated the SGP-1 protein composition of 368 Chinese wheat landraces using SDS-PAGE. The SGP-D1 null type was identified in three accessions (Xiaoqingmang, Pushanbamai, and P119). An 18-bp deletion and 9-bp variation were found at the junction region of the 7th intron and 8th exon, leading to deletion of the intron-exon junction recognition site AG when aligned the 8261-bp DNA sequence of TaSSIIa-D in Pushanbamai with that of Chinese Spring. Four cDNA types with mis-spliced isoforms were subsequently detected through amplification of TaSSIIa-D cDNAs. Among these, nine type II cDNAs with a 16-bp deletion in the 8th exon were detected, indicating that the major transcriptional pattern of TaSSIIa in Pushanbamai is type II. In the type IV cDNA, a 97-bp sequence remains undeleted in the end of the 5th exon. The amylose content in Pushanbamai was significantly higher than that in all control lines under field conditions, which suggested that deletion of SGP-D1 has an efficient impact on amylose content. As the TaSSIIa gene plays an important role in regulating the content of amylose, it is anticipated that these natural variants of TaSSIIa-D will provide useful resources for quality improvement in wheat.
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Affiliation(s)
- Yan-Jie Zhou
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Qiang Yang
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Xiao-Juan Zhong
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Hua-Ping Tang
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Mei Deng
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Jian Ma
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Peng-Fei Qi
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Ji-Rui Wang
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Guo-Yue Chen
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Ya-Xi Liu
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Zhen-Xiang Lu
- b Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada
| | - Wei Li
- c College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Xiu-Jin Lan
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Yu-Ming Wei
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - You-Liang Zheng
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Qian-Tao Jiang
- a Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
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48
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Nakamura S, Okumura H, Sugawara M, Noro W, Homma N, Ohtsubo K. Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour. Biosci Biotechnol Biochem 2017; 81:2370-2385. [DOI: 10.1080/09168451.2017.1387047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
We evaluated the effect of heat–moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1 MPa/120 °C for 5 or 10 min, 0.2 MPa/134 °C for 5 or 10 min and 0.3 MPa/144 °C for 10 min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2 months’ storage at 35 °C, rice samples that were treated with 0.2 MPa/134 °C or 0.3 MPa/144 °C for 10 min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Hisako Okumura
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Masayoshi Sugawara
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Wataru Noro
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Noriyuki Homma
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Ken’ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
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49
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Sun J, Wang Y, Zhang X, Rasmussen SK, Jiang X, Song W, Wu D, Shu X. Dependence of physiochemical, functional and textural properties of high-resistant starch rice on endogenous nonstarch polysaccharides. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13686] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jian Sun
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
- Zhejiang Research Institute of Chinese Medicine Co., Ltd.; Hangzhou 310023 China
| | - Yin Wang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
| | - Xiuqiong Zhang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
| | - Søren K. Rasmussen
- Department of Plant and Environmental Sciences; Faculty of Sciences; University of Copenhagen; Frederiksberg 1871 Denmark
| | - Xiaotong Jiang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
| | - Wenjian Song
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences; Zhejiang University; Hangzhou 310029 China
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50
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Chen MH, Bergman CJ, McClung AM, Everette JD, Tabien RE. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods. Food Chem 2017; 234:180-189. [DOI: 10.1016/j.foodchem.2017.04.170] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 04/26/2017] [Accepted: 04/26/2017] [Indexed: 12/01/2022]
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