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Li R, Song T, Kang R, Ma W, Zhang M, Ren F. Investigating the impact of ultrasound-assisted cellulase pretreatment on the nutrients, phytic acid, and phenolics bioaccessibility in sprouted brown rice. ULTRASONICS SONOCHEMISTRY 2024; 106:106878. [PMID: 38669797 PMCID: PMC11068634 DOI: 10.1016/j.ultsonch.2024.106878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/07/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024]
Abstract
This study aimed to elucidate the impact of ultrasound-assisted cellulase (UC) pretreatment on nutrients, phytic acid, and the bioavailability of phenolics during brown rice sprouting. It sought to unveil the underlying mechanisms by quantifying the activity of key enzymes implicated in these processes. The sprouted brown rice (SBR) surface structure was harmed by the UC pretreatment, which also increased the amount of γ-oryzanol and antioxidant activity in the SBR. Concurrently, the UC pretreatment boosted the activity of phytase, glutamate decarboxylase, succinate semialdehyde dehydrogenase, Gamma-aminobutyric acid (GABA) transaminase, chalcone isomerase, and phenylalanine ammonia lyase, thereby decreasing the phytic acid content and increasing the GABA, flavonoid, and phenolic content in SBR. In addition, UC-pretreated SBR showed increased phenolic release and bioaccessibility during in vitro digestion when compared to the treated group. These findings might offer theoretical direction for using SBR to maximize value.
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Affiliation(s)
- Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Tiancong Song
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Rui Kang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Wenhao Ma
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Mengmeng Zhang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Feiyue Ren
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China.
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Han S, Wu X, Zhu L, Lu H, Ling X, Luo Y, Hu Z, Zhou Y, Tang Y, Luo F. Whole grain germinated brown rice intake modulates the gut microbiota and alleviates hypertriglyceridemia and hypercholesterolemia in high fat diet-fed mice. Food Funct 2024; 15:265-283. [PMID: 38059679 DOI: 10.1039/d3fo03288d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
Hyperlipidemia is a common clinical disorder of lipid metabolism in modern society and is considered to be one of the major risk factors leading to cardiovascular-related diseases. Germinated brown rice (GBR) is a typical whole grain food. The lipid-lowering effect of GBR has received increasing attention, but its mechanism of action is not fully understood. The gut microbiota has been proposed as a novel target for the treatment of hyperlipidemia. The aim of this study was to investigate the effects of GBR on the gut microbiota and lipid metabolism in high-fat diet (HFD)-fed C57BL/6J mice. The effect of GBR on hyperlipidemia was evaluated by measuring blood lipid levels and by pathological examination. The gut microbiota was detected by 16S rRNA sequencing, and the protein and mRNA expression levels involved in cholesterol metabolism were detected by western blotting and RT-qPCR to find potential correlations. The results showed that GBR supplementation could effectively reduce the levels of TC, TG, LDL-C and HDL-C in the serum and alleviate the excessive accumulation of fat droplets caused by HFD. Moreover, GBR intervention improved HFD-fed gut microbiota disorder via increasing the diversity of the gut microbiota, reducing the Firmicutes/Bacteroidetes ratio, and improving gut barrier damage. In addition, GBR could inhibit endogenous cholesterol synthesis and promote cholesterol transport and excretion. These findings suggest that GBR may be a competitive candidate for the development of functional foods to prevent abnormal lipid metabolism.
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Affiliation(s)
- Shuai Han
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Xiuxiu Wu
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Lingfeng Zhu
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Han Lu
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Xuke Ling
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Yi Luo
- Department of Clinic Medicine, Xiangya School of Medicine, Central South University, Changsha, Hunan, 410008, China
| | - Zuomin Hu
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Yaping Zhou
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
| | - Yiping Tang
- National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, P. R. China
| | - Feijun Luo
- Laboratory of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, 498 Southern Shaoshan Road, Changsha, Hunan 410004, P. R. China.
- National Engineering Research Center of Rice and Byproduct Deep Processing, 498 South Shaoshan Road, Changsha, Hunan 410004, P. R. China
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Wei Q, Guo Y, Tu K, Zhu X, Xie D, Liu X. Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments. Foods 2023; 12:foods12051043. [PMID: 36900560 PMCID: PMC10000754 DOI: 10.3390/foods12051043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/20/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on eating quality and in vitro digestibility of brown rice were explored for improving poor mouthfeel and low digestibility, and the improvement mechanism was investigated. The results indicated that the texture of cooked brown rice was significantly improved by degreasing combined with ascorbic acid hydrothermal treatment; the hardness and chewiness decreased to the level of polished rice; the stickiness increased three times of the cooked untreated brown rice; and the sensory score and in vitro digestibility were significantly enhanced from 68.20 and 61.37% to 83.70 and 79.53%, respectively. In addition, the relative crystallinity and water contact angle of treated brown rice were respectively reduced from 32.74% and 113.39° to 22.55% and 64.93°, and normal temperature water uptake significantly increased. Scanning electron microscope showed that the separation of starch granules occurred inside cooked brown rice grain obviously. The improvement of eating quality and in vitro digestibility of brown rice is conducive to enhancing the consumers acceptance and human health.
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Affiliation(s)
- Qin Wei
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Yubao Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
- Correspondence: ; Tel.: +86-553-2871-254
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiuling Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Dan Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xinyu Liu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
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Beaulieu J, Grimm C, Obando‐Ulloa J, McClung A. Volatiles recovered in novel, diverse and uncharacterized rice varieties. Cereal Chem 2022. [DOI: 10.1002/cche.10579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J.C. Beaulieu
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - C.C. Grimm
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - J.M. Obando‐Ulloa
- Doctorate Program on Natural Science for the Development and Agronomy Engineering School. Technology Institute of Costa Rica (ITCR)San Carlos Technology Local Campus, Alajuela, CiudadQuesadaCosta Rica
| | - A.M. McClung
- United States Department of Agriculture, Agricultural Research Service, Dale Bumpers National Rice Research Center2890 Hwy 130 E.StuttgartAR72160
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