Abstract
Brown rice (BR) is unpolished rice containing many bioactive compounds in addition to the basic nutrients of the rice grain. Herein, BR was germinated for up to 48 h to prepare germinated brown rice (GBR). The physiological and chemical changes in the GBR during germination were analyzed. GBR samples germinated for 48 h were in the radicle-emergence stage, but root formation was not observed. The change in the GBR metabolite profile during germination was analyzed to determine the effect of germination on the chemical profiles of the GBR samples. Twenty-five metabolites including acidic compounds, amino acids, sugars, lipid metabolites, and secondary metabolites were identified as the components that contributed to the variations in the GBR groups germinated for different time periods. Among the metabolites, the carbohydrates associated with energy production and lipid metabolites changed significantly. Based on the identified metabolites, a metabolomic pathway was proposed. Carbohydrate metabolism, citric acid cycle, and lipid metabolism were the main processes that were affected during germination. Although further studies on the relationship between the metabolite profile and nutritional quality of the GBR are needed, these results are useful for understanding the effect of germination on the physiological and chemical changes in BR.
Highlights
Rice (Oryza sativa L.), one of the most important cereal grains, is a staple food for over 50% of the global population [1]
Brown rice (BR) absorbed water up to 8 h, whereas the BR samples germinated for 8–40 h were in the coleoptile-emergence stage and those germinated for 48 h were in the radicle-emergence stage
BR absorbed water for up to 8 h, and BR samples germinated for 8–40 h were in the coleoptile-emergence stage, whereas those germinated for 48 h were in the radicle-emergence stage
Summary
Rice (Oryza sativa L.), one of the most important cereal grains, is a staple food for over 50% of the global population [1]. Unlike white rice without the outer bran layer, brown rice (BR), an unpolished whole-grain rice, contains the basic nutrients of the rice grain and many bioactive compounds including ferulic acid and gamma aminobutyric acid (GABA) [4]. To prepare GBR, BR is usually soaked for about 10–12 h in warm water and after rinsing, it is kept moist for 20–24 h, and water is changed every 3–4 h [6]. This simple and inexpensive process softens the texture of BR and enriches the nutrients. Many animal and clinical studies suggested that the intake
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