Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evalua...Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.展开更多
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated....Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.展开更多
The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it w...The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.展开更多
This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in...This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in unpolished rice grains(UR),145±42μg/kg in parboiled polished rice grains(PPR)and 145±44μg/kg in parboiled unpolished rice grains(PUR).The percentages of inorganic As(iAs)were 66%±8%in PR and from 72%to 77%in other grain categories.The polishing process reduced the As content in the rice grains,removing outer part of the UR with high amount of As,whereas the parboiling technique transferred the semimetal content within the grain.Total As and iAs contents were not significantly different in UR,PPR and PUR,homogenizing its distribution inside the grains.The results allowed to understand how different operations affect As fate and its chemical forms in grains.展开更多
In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the in...In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain weight as a function of time during soaking. Differences in moisture content among the selected varieties of paddy during soaking were significant (P < 0.05) at all temperatures considered. Using the experimental moisture data, a non-linear regression procedure was applied to an analytical solution of the Fick’s second law of the diffusion for an infinite cylinder. The predicted values of instantaneous moisture contents were in good agreement with the experiential data with R2 of (0.834 - 0.997). Water absorption rate was found to increase with soaking temperature, while water saturation time decreased with temperature. Average values of diffusion coefficients of moisture during soaking of paddy rice at different temperatures (30°C, 45°C, 60°C and 75°C) were estimated as 6.25 × 10 -11, 6.28 × 10 -11, 7.02 × 10 -11, and 5.51 × 10 -11 and 5.52 × 10 -11 m2/s for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the diffusivity through different varieties of rice grains werecalculated using Arrhenius-type equation for diffusion dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and 42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the respectively rice variety above.展开更多
Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect th...Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.展开更多
基金financially supported by Key Project of State Key R&D Program,China (2022YFF1100200)the Program for Science&Technology Innovation Platform of Hunan Province (2019TP102)+3 种基金Natural Science Foundation of Hunan Province (2021JJ31075,2019JJ50984)Natural Science Foundation of Changsha City (kq2014275)Scientific Innovation Fund for Postgraduates of Central South University of Forestry and Technology (CX20200699,CX202102067)Postgraduate Scientific Research Innovation Project of Hunan Province (CX20201018,CX20210899,CX20220701 and CX20220720)。
文摘Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.
文摘Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.
文摘The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.
文摘This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in unpolished rice grains(UR),145±42μg/kg in parboiled polished rice grains(PPR)and 145±44μg/kg in parboiled unpolished rice grains(PUR).The percentages of inorganic As(iAs)were 66%±8%in PR and from 72%to 77%in other grain categories.The polishing process reduced the As content in the rice grains,removing outer part of the UR with high amount of As,whereas the parboiling technique transferred the semimetal content within the grain.Total As and iAs contents were not significantly different in UR,PPR and PUR,homogenizing its distribution inside the grains.The results allowed to understand how different operations affect As fate and its chemical forms in grains.
文摘In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain weight as a function of time during soaking. Differences in moisture content among the selected varieties of paddy during soaking were significant (P < 0.05) at all temperatures considered. Using the experimental moisture data, a non-linear regression procedure was applied to an analytical solution of the Fick’s second law of the diffusion for an infinite cylinder. The predicted values of instantaneous moisture contents were in good agreement with the experiential data with R2 of (0.834 - 0.997). Water absorption rate was found to increase with soaking temperature, while water saturation time decreased with temperature. Average values of diffusion coefficients of moisture during soaking of paddy rice at different temperatures (30°C, 45°C, 60°C and 75°C) were estimated as 6.25 × 10 -11, 6.28 × 10 -11, 7.02 × 10 -11, and 5.51 × 10 -11 and 5.52 × 10 -11 m2/s for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the diffusivity through different varieties of rice grains werecalculated using Arrhenius-type equation for diffusion dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and 42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the respectively rice variety above.
基金Ethical approval was obtained from the Ethics Review Committee of Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka (201509HI01).
文摘Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.
