1
|
Wang F, Sun T, Yu S, Liu C, Cheng Z, Xia J, Han L. Ethnobotanical studies on rice landraces under on-farm conservation in Xishuangbanna of Yunnan Province, China. J Ethnobiol Ethnomed 2024; 20:45. [PMID: 38685098 DOI: 10.1186/s13002-024-00683-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Accepted: 04/01/2024] [Indexed: 05/02/2024]
Abstract
BACKGROUND A complex interaction and mutual influence exists among landscapes, cultures, and landraces, with rice culture being a typical embodiment of this relationship. The conservation of landraces operates alongside preserving traditional practices. The Xishuangbanna region stands out as a hub for the genetic diversity of landraces, boasting rich genetic resources. Despite the diverse rice resources in this region, a comprehensive and systematic study has not been undertaken. METHODS From October to November 2023, we collected rice landraces under the on-farm conservation in 18 townships including Menghai, Mengla and Jinghong in Xishuangbanna. Employing semi-structured interviews and various methods, we investigated factors influencing the preservation and loss of rice landraces in the region. Statistical analysis was applied to the agronomic traits of collected local rice, encompassing indica or japonica, glutinous or non-glutinous, grain shape, and hull color as second category traits. The second category included quantitative traits like thousand grain weight and grain length. Rice diversity among different regions, traits, and ethnic groups was assessed using the Shannon-Wiener index. Additionally, clustering analysis via the UPGMA method depicted the distribution characteristics of the resources. RESULTS A total of 70 rice landraces were collected in the Xishuangbanna region, each exhibiting distinct characteristics. Differences were observed across regions, trait, naming, and ethnic groups. Diversity analysis revealed that Mengla had the highest diversity, followed by Menghai, while Jinghong exhibited the lowest diversity. The second category of traits displayed broader diversity than the first, with the Dai people's glutinous rice showcasing greater diversity than other ethnic groups. Cluster analysis categorized the 70 samples into seven groups at a genetic distance of 1.15. Ethnobotanical interviews emphasized the rapid loss of rice landraces resources in Xishuangbanna, with indigenous ethnic cultures playing a vital role in the conservation of rice landraces. Dai traditions, in particular, played a crucial role in protecting glutinous rice resources, showcasing a mutual dependence between Dai culture and glutinous rice. CONCLUSIONS The rich natural environment and diverse ethnic cultures in Xishuangbanna have given rise to various rice landraces. The Dai, primary cultivators of glutinous rice with higher diversity, intertwine their traditional ethnic culture with the conservation of glutinous rice resources. At the same time, the preserving glutinous rice resources promotes the inheritance of Dai ethnic culture. However, rice landraces are facing the risk of loss. Hence, collecting and documenting rice landraces is crucial. Encourage local communities to sustain and expand their cultivation, promoting on-farm conservation. These measures contribute valuable germplasm and genes for rice breeding and serve as a means of cultural preservation.
Collapse
Affiliation(s)
- Fei Wang
- Key Laboratory of Ecological Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- State Key Laboratory of Crop Gene Resources and Breeding, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Tao Sun
- Institute of Agricultural Sciences, Xishuangbanna Prefecture, Jinghong, 666100, China
| | - Shuai Yu
- Institute of Agricultural Sciences, Xishuangbanna Prefecture, Jinghong, 666100, China
| | - Chunhui Liu
- College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Zhuo Cheng
- Key Laboratory of Ecological Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Jianxin Xia
- Key Laboratory of Ecological Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China.
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
| | - Longzhi Han
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
- State Key Laboratory of Crop Gene Resources and Breeding, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| |
Collapse
|
2
|
Park SJ, Lee MJ, Choi YJ, Lee MA, Min SG, Seo HY, Chung YB, Yang JH, Park SH. Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation. J Food Sci Technol 2023; 60:2153-2159. [PMID: 37273568 PMCID: PMC10232700 DOI: 10.1007/s13197-023-05742-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 06/06/2023]
Abstract
Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05742-y.
Collapse
Affiliation(s)
- Sung Jin Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Young-Bae Chung
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Hee Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| |
Collapse
|
3
|
Jiang C, Rashid MAR, Zhang Y, Zhao Y, Pan Y. Genome wide association study on development and evolution of glutinous rice. BMC Genom Data 2022; 23:33. [PMID: 35508973 PMCID: PMC9066796 DOI: 10.1186/s12863-022-01033-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 03/02/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Glutinous rice as a special endosperm type is consumed as a staple food in East Asian countries by consumers' preference. Genetic studies on glutinous rice could be conducive to improve rice quality and understand its development and evolution. Therefor, we sought to explore more genes related to glutinous by genome wide association study and research the formation history for glutinous. RESULTS Here, genome-wide association study was performed to explore the associated loci/genes underlying glutinous rice by using 2108 rice accessions. Combining the expression patterns analysis, 127, 81, and 48 candidate genes were identified to be associated with endosperm type in whole rice panel, indica, and japonica sub-populations. There were 32 genes, including three starch synthesis-related genes Wx, SSG6, and OsSSIIa, detected simultaneously in the whole rice panel and subpopulations, playing important role in determining glutinous rice. The combined haplotype analyses revealed that the waxy haplotypes combination of three genes mainly distributed in Southeast Asia (SEA), SEA islands (SER) and East Asia islands (EAR). Through population structure and genetic differentiation, we suggest that waxy haplotypes of the three genes firstly evolved or were directly inherited from wild rice in japonica, and then introgressed into indica in SER, SEA and EAR. CONCLUSIONS The cloning and natural variation analysis of waxy-related genes are of great significance for the genetic improvement of quality breeding and comprehend the history in glutinous rice. This work provides valuable information for further gene discovery and understanding the evolution and formation for glutinous rice in SEA, SER and EAR.
Collapse
Affiliation(s)
- Conghui Jiang
- Shandong Rice Engineering Technology Research Center, Shandong Rice Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Muhammad Abdul Rehman Rashid
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, 38000, Pakistan.,State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Research Center of Perennial Rice Engineering and Technology in Yunnan, School of Agriculture, Yunnan University, Kunming, 650500, China
| | - Yanhong Zhang
- Institute of Nuclear and Biological Technologies, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, China
| | - Yan Zhao
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
| | - Yinghua Pan
- Rice Research Institute, Guangxi Academy of Agricultural Sciences/Guangxi Key Laboratory of Rice Genetics and Breeding, Nanning, 530007, China.
| |
Collapse
|
4
|
Liu C, Wang Y, Ma X, Cui D, Han B, Xue D, Han L. Traditional agricultural management of Kam Sweet Rice (Oryza sativa L.) in southeast Guizhou Province, China. J Ethnobiol Ethnomed 2022; 18:30. [PMID: 35392930 PMCID: PMC8991514 DOI: 10.1186/s13002-022-00528-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 03/30/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The Dong people mainly live in Hunan, Guangxi and Guizhou provinces, China, with a long history of glutinous rice cultivation, among which Kam Sweet Rice (KSR) is a group of rice landraces that has been domesticated for thousands of years by the Dong people. The core distribution area of KSR is Liping, Congjiang and Rongjiang County of southeast, Guizhou Province. Paddy fields, forests, livestock and cottages have formed a special artificial wetland ecosystem in local area, and the Dong people have also formed a set of traditional farming systems of KSR for variety breeding, field management, and soil and water conservation. However, this traditional agricultural management has not been reported at multiple levels based on landraces, species and ecosystems. METHODS Fieldwork was conducted in ten villages in southeast Guizhou from 2019 to 2021. A total of 229 informants were interviewed from the villages. Semi-structured and key informant interviews were administered to collect ethnoecological data on the characteristics and traditional utilization of KSR, traditional farming systems and agricultural management of the Dong people. RESULTS (1): A total of 57 KSR landraces were recorded as used by the Dong people in southeast Guizhou. We analyzed the cultural importance index (CII) of all KSRs. KSR with high CII often has a pleasant taste, special biological characteristics of cold resistance, disease and insect resistance and high utilization in the traditional culture of Dong people. (2) There is a clear division of labor between men and women in the breeding, seed retention, field management and grain storage management of different landraces of KSR in Dong communities. In order to resist natural disasters and insect pests, the cultivation of KSR is usually managed by multi-variety mixed planting. These agricultural management modes are the result of Dong people's understanding and adaptation to the local natural geographical environment, as well as the experience and wisdom crystallization of Dong people's long-term practice. (3) The traditional farmland of Dong People is a typical artificial wetland ecosystem that is planted with mixed KSR landraces with rich traditional wisdom. In addition, the economic benefit of the rice-fish-duck symbiotic system was 3.07 times that of hybrid rice alone; therefore, the rice-fish-duck system not only has the function of maintaining soil, water and ecological balance but also improves the income of Dong people. CONCLUSION KSR is a special kind of rice that has been domesticated and cultivated by Dong people for thousands of years. Dong people have also formed traditional agriculture dominated by KSR cultivation. The traditional agricultural management of Dong people provides suitable habitats for flora and fauna with biodiversity protection, and convenient conditions for rational utilization and distribution of water resources were also provided. This traditional management mode is of great significance for environmental protection, climate change response, community resource management, sustainable utilization and agricultural transformation in modern society. Therefore, we call for interdisciplinary research in natural and social sciences, in-depth study of the ecological culture of ethnic areas, and sort out treasures conducive to the development of all mankind.
Collapse
Affiliation(s)
- Chunhui Liu
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, People's Republic of China
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Yanjie Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Xiaoding Ma
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Di Cui
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Bing Han
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Dayuan Xue
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, People's Republic of China.
| | - Longzhi Han
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China.
| |
Collapse
|
5
|
Lin Z, Geng DH, Qin W, Huang J, Wang L, Liu L, Tong LT. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Int J Biol Macromol 2021; 181:390-397. [PMID: 33794237 DOI: 10.1016/j.ijbiomac.2021.03.160] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/23/2021] [Accepted: 03/25/2021] [Indexed: 12/14/2022]
Abstract
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.
Collapse
Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dong-Hui Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
| |
Collapse
|
6
|
Pachuau L, Dutta RS, Roy PK, Kalita P, Lalhlenmawia H. Physicochemical and disintegrant properties of glutinous rice starch of Mizoram, India. Int J Biol Macromol 2016; 95:1298-1304. [PMID: 27840214 DOI: 10.1016/j.ijbiomac.2016.11.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 11/04/2016] [Accepted: 11/06/2016] [Indexed: 10/20/2022]
Abstract
The objective of the current work is to characterize the physicochemical and disintegrant properties of a starch obtained from a novel glutinous rice variety from Mizoram, India. Different properties such as total starch, apparent amylose content, protein and moisture content, along with micromeritic properties were evaluated. Viscosity was determined by Brookfield viscometer, DSC and FTIR spectroscopic analyses were also performed. The disintegrant efficiency was evaluated after dicalcium phosphate tablets were prepared using the starch as binder-disintegrant at different concentrations. The total starch content was found to be 83.48% with 2.83% crude protein and 10.22% moisture content. The average particle size of the starch was also found to be 11.39μm. DSC and FTIR analysis shows the starch possesses typical characteristics of starches. Results from disintegration efficiency study also showed that the starch possesses significant disintegration property and the disintegration efficiency increases with increase in concentration of the starch.
Collapse
Affiliation(s)
- Lalduhsanga Pachuau
- Department of Pharmaceutical Sciences, Assam University, Silchar, 788011, India.
| | - Rajat Subhra Dutta
- Pharmaceutics Division, Department of Pharmacy, Regional Institute of Paramedical and Nursing Sciences, Aizawl, 796017, Mizoram, India
| | - Probin Kumar Roy
- Pharmaceutics Division, Department of Pharmacy, Regional Institute of Paramedical and Nursing Sciences, Aizawl, 796017, Mizoram, India
| | - Pratap Kalita
- Pharmaceutics Division, Department of Pharmacy, Regional Institute of Paramedical and Nursing Sciences, Aizawl, 796017, Mizoram, India
| | - H Lalhlenmawia
- Pharmaceutics Division, Department of Pharmacy, Regional Institute of Paramedical and Nursing Sciences, Aizawl, 796017, Mizoram, India
| |
Collapse
|
7
|
Song DU, Jang MS, Kim HW, Yoon HJ, Chay KO, Joo YE, Jung YD, Yang SY, Ahn BW. Gastroprotective Effects of Glutinous Rice Extract against Ethanol-, Indomethacin-, and Stress-induced Ulcers in Rats. Chonnam Med J 2014; 50:6-14. [PMID: 24855601 PMCID: PMC4022797 DOI: 10.4068/cmj.2014.50.1.6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 01/27/2014] [Accepted: 01/28/2014] [Indexed: 12/12/2022] Open
Abstract
This study was designed to evaluate the efficacy of an orally administered aqueous extract of glutinous rice (GRE) to protect against acute gastric mucosal lesions induced by ethanol, indomethacin, and water immersion restraint stress in rats and to characterize the active substances responsible for the protection. GRE was shown to dose-dependently prevent the gastric lesions induced by the above ulcerogenic treatments at doses of 30 to 300 mg/kg. GRE treatment increased the gastric mucin content and partially blocked the ethanol-induced depletion of the gastric mucus layer. Also, it increased the nonprotein sulfhydryl concentration in the gastric mucosa. The gastroprotective action of GRE was markedly enhanced by co-treatment with 4-8 mg/kg tea extracts. The activity of GRE was completely lost by heat treatment at 80℃ for 3 min or treatment with 0.01% pepsin at 37℃ for 1 h. Protein extraction studies indicated that prolamins are involved in the gastroprotective activity of GRE. Our results suggest that glutinous rice proteins are useful for the prevention and treatment of gastritis and peptic ulcer.
Collapse
Affiliation(s)
- Dong Up Song
- Chonnam University Research Institute of Medical Sciences, Chonnam National University Medical School, Gwangju, Korea
| | - Mi Sun Jang
- Chonnam University Research Institute of Medical Sciences, Chonnam National University Medical School, Gwangju, Korea
| | - Hyun Woo Kim
- Chonnam University Research Institute of Medical Sciences, Chonnam National University Medical School, Gwangju, Korea
| | - Hyun Joong Yoon
- Department of Biochemistry, Chonnam National University Medical School, Gwangju, Korea
| | - Kee Oh Chay
- Department of Biochemistry, Chonnam National University Medical School, Gwangju, Korea
| | - Young Eun Joo
- Department of Internal Medicine, Chonnam National University Medical School, Gwangju, Korea
| | - Young Do Jung
- Department of Biochemistry, Chonnam National University Medical School, Gwangju, Korea
| | - Sung Yeul Yang
- Department of Biochemistry, Chonnam National University Medical School, Gwangju, Korea
| | - Bong Whan Ahn
- Department of Biochemistry, Chonnam National University Medical School, Gwangju, Korea
| |
Collapse
|
8
|
Zhang H, Liu Y, Zhou J, Wang J, Sun B. Amylopectin is the anti-fatigue ingredient in glutinous rice. Int J Biol Macromol 2013; 63:240-3. [PMID: 24211267 DOI: 10.1016/j.ijbiomac.2013.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 10/30/2013] [Accepted: 11/02/2013] [Indexed: 11/27/2022]
Abstract
The anti-fatigue activities of glutinous rice (GR) and GR amylopectin (GRA) were investigated in mice by determining tissue glycogen, blood lactate dehydrogenase (LDH), and blood urea nitrogen (BUN) after the weight loaded forced swim test (WFST). GR and GRA were given by gavage at various doses of GR (7.5, 15, 30 g/kg body weight) and GRA (3.8, 7.5, 15 g/kg body weight) every day for 7 days, respectively. The results indicated that the hepatic glycogen levels significantly (P<0.05) increased 26-44% and 35-60% and the muscle glycogen levels significantly (P<0.05) increased 36-100% and 67-133% in GR and GRA treatment groups, compared with the negative control group. The GRA treatment groups also had significantly (P<0.05) higher (9.1-20.3%) blood LDH levels. Meanwhile, the blood LDH activities in GR and GRA treatment groups had a significantly positive correlation with the hepatic glycogen levels (r=0.978, P<0.01). Moreover, except of the low-dose GR (7.5 g/kg body weight) supplemented group, mice in all other treatment groups had significantly (P<0.05) lower (13-23%) BUN levels. Compared with the GR treatment groups, GRA treatment groups had similar or even higher anti-fatigue activities, which demonstrated that GRA might play the most important role on the anti-fatigue activities for GR.
Collapse
Affiliation(s)
- Huijuan Zhang
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Yingli Liu
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Zhou
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|