Colored Rice Varieties Research Articles

Comparative study for metabolomics, antioxidant activity, and molecular docking simulation of the newly bred Korean red rice accessions

This study analyzed the metabolite profiles and antioxidant capacities of two waxy and non-waxy Korean red rice accessions newly bred. Fifteen phenolic compounds were detected in the rice samples. Accession1 had high fatty acids, phytosterols, and vitamin E; accession3 had high vitamin E and phytosterol; and accession4 had a high total flavonoid. The correlation analysis findings from this study validated the positive association between all the metabolites and antioxidant activity. in silico results revealed that protocatechuic acid had a docking score of −9.541, followed by luteolin, quercetin, and caffeic acid, all of which had significant docking scores and a significant number of contacts. Similarly, molecular dynamics simulations showed that phytochemicals had root mean square deviation values of <2.8 Å with Keap 1, indicating better stability. This study provides valuable insights into potential directions for future investigations and improvements in the functional qualities of other colored rice varieties.

Comparative Metabolic Profiling of Different Colored Rice Grains Reveals the Distribution of Major Active Compounds and Key Secondary Metabolites in Green Rice.

Pigmented rice grains are important resources for health and nutritional perspectives. Thus, a thorough dissection of the variation of nutrients and bioactive metabolites in different colored rice is of global interest. This study applied LC-MS-based widely targeted metabolite profiling and unraveled the variability of metabolites and nutraceuticals in long grain/non-glutinous black (BR), red (RR), green (GR), and white rice (WR) grains. We identified and classified 1292 metabolites, including five flavonoid compounds specific to BR. The metabolite profiles of the four rice grains showed significant variation, with 275-543 differentially accumulated metabolites identified. Flavonoid (flavone, flavonol, and anthocyanin) and cofactor biosynthesis were the most differentially regulated pathways among the four rice types. Most bioactive flavonoids, anthocyanidins (glycosylated cyanidins and peonidins), phenolic acids, and lignans had the highest relative content in BR, followed by RR. Most alkaloids, amino acids and derivatives, lipids, and vitamins (B6, B3, B1, nicotinamide, and isonicotinic acid) had higher relative contents in GR than others. Procyanidins (B1, B2, and B3) had the highest relative content in RR. In addition, we identified 25 potential discriminatory biomarkers, including fagomine, which could be used to authenticate GR. Our results show that BR and RR are important materials for medicinal use, while GR is an excellent source of nutrients (amino acids and vitamins) and bioactive alkaloids. Moreover, they provide data resources for the science-based use of different colored rice varieties in diverse industries.

Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties

This study aims to produce antioxidant and anthocyanin-rich vinegar using three types of Thai rice through surface culture fermentation (SCF). Three varieties of Thai rice with different colors, including Khao Dawk Mali 105 (white color), Sangyod (brown color) and Hom Nil (black color), were used as a substrate for vinegar fermentation. The different Thai rice varieties were hydrolyzed by boiling and enzymatic hydrolysis. The sweetness of the hydrolyzates was adjusted by adding granulated sugar at 20 °Brix and using it as a substrate. A mixed culture of Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. kyokai was used as a yeast starter for alcohol fermentation. After 4 weeks of fermentation, Acetobacter aceti TISTR 354 required only 10 days to convert alcohol into acetic acid by the surface-culture fermentation method. Vinegar produced from the Thai rice varieties contained acetic acid at a concentration of more than 4.0 % (v/v), with residual alcohol concentrations less than 0.5 % (v/v). Hom Nil vinegar presented an anthocyanin content of 2.39 ± 0.44 mg/L and had the highest antioxidant activity, with 428.47 ± 4.04 g/mL (Total phenolic content; TPC), 71.80 ± 0.00 g/mL (Ferric reducing antioxidant power assay; FRAP), and 49.27 ± 0.27 % inactivation (2,2-Diphenyl-1-picrylhydrazyl; DPPH). A sensory panel rated the vinegar fermented from the three varieties as ‘like slightly’ on a 9-point hedonic scale. HIGHLIGHTS Three distinct Thai rice varieties, each with unique colors (white, brown, and black), were utilized as substrates for vinegar fermentation Hydrolysis of the rice substrates involved boiling and enzymatic processes, with sweetness adjusted using granulated sugar at 20 °Brix A mixed culture of cerevisiae var. burgundy and S. cerevisiae var. kyokai served as a yeast starter for alcohol fermentation The innovative surface-culture fermentation method employed Acetobacter aceti TISTR 354, converting alcohol into acetic acid in just 10 days Hom Nil rice vinegar exhibited remarkable attributes, with an anthocyanin content of 2.39 ± 0.44 mg/L and exceptional antioxidant activity (428.47 ± 4.04 g/mL TPC, 71.80 ± 0.00 g/mL FRAP and 49.27 ± 0.27 % DPPH inactivation) Sensory evaluation by a panel yielded a ‘like slightly’ rating on a 9-point hedonic scale for vinegars derived from all 3 rice varieties GRAPHICAL ABSTRACT

The main nutritional components in colored rice grains

Colored rice grains contain rich nutrients. To investigate the differences in nutrient composition among different colored rice varieties, LC-MS non-targeted lipidomics and targeted amino acid profiling were used to study the lipid and amino acid composition in four colored rice grains. The study analyzed the relationship between amino acids, mineral elements, crude protein (CP), crude fat (CF), carotenoids (CAROT), vitamin C (ASA), ATP, total sugar (TS), soluble protein (SP), and metabolites. A total of 505 lipid metabolites were identified. The results depicted that YZ6H had the highest levels of Arg, Asn, Met, Orn, and Try. HN had the highest levels of GABA, His, Lys, Thr, Tyr, Val, and Tau, which were significantly higher than those in YZ6H, YJN818, and YCN1H. PC (16:0/16:1,16:1/18:2,18:1/14:1,18:1/14:0,18:1/18:1,18:0/18:1), TG (16:0/18:3/22:2,22:4/18:2/18:2,16:0/20:2/20:4), and PE(20:4e/15:0) were significantly negatively correlated with GABA, Leu, Lys, Thr, Tyr, Val, Gln, His, and Ile. TG(18:2/17:1/18:2,15:0/18:2/18:2,15:0/18:2/18:3,15:0/16:0/18:2,15:0/18:1/18:2,18:1/17:1/18:2,18:1/17:1/18:1,18:1/10:1/18:1) was significantly positively correlated with Pro and Tau. YZ6H had the highest levels of ASA, SP, TS, CAROT, and ATP content. PG(28:0/18:1), MLCL(14:2/16:0/16:0), Cer(t18:0/26:0+O,d18:2/16:0,t18:0/26:0), and LPC(16:0) TG(20:4e/18:3/20:1) were significantly negatively correlated with SP, CAROT. Hex1Cer(t18:1/24:0+O), MLCL(14:2/16:0/16:0), Cer(t18:0/26:0+O,d18:2/16:0,t18:0/26:0), LPC(16:0), TG(16:0/20:2/20:4,20:4e/18:3/20:1), and DG(18:1/14:0), which are key lipid metabolites involved in the synthesis of nutritional components in colored rice grains.

Metabolomics study on the main volatile components of Thai colored rice cultivars from different agricultural locations

This study investigated the main volatile components in ten Thai colored rice varieties cultivated in two agricultural locations of Thailand (Central and Northern region) using a static headspace GC–MS metabolomics approach. The results indicated that volatolomics could successfully differentiate between the geographical origins of the same rice variety grown in regions within the same country. The volatile profiles of the colored rice obtained from the two locations were clearly different, with three volatile compounds isolated as key aroma producers in each area. Primary volatile compounds upregulated in colored rice varieties grown in Northern Thailand included undecanoic acid, 10-methyl-methyl ester; methyl 8-methyl-nonanoate; and pyrimidine, 4-methyl. Hexadecanoic acid, methyl ester; methyl 9-cis,11-trans-octadecadienoate; and 10-octadecenoic acid methyl ester were upregulated in the rice samples grown in Central Thailand. The environmental factors that could affect colored rice aroma at the agricultural sites included temperature, downward surface shortwave radiation, and vapor pressure deficit.

Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A).

In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.

Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling.

The correlation between flavonoids, phenolic metabolites and the total antioxidant capacity is well established. However, specific biomarkers of metabolites with antioxidant properties in purple rice grains remain unidentified. This study integrated nontargeted metabolomics, quantitative detection of flavonoids and phenolic compounds, and physiological and biochemical data to identify metabolite biomarkers of the antioxidant properties of purple rice grains after filling. The findings demonstrated a significant enhancement in the biosynthesis of flavonoids during the middle and late filling stages in purple rice grains. Additionally, the pathways involved in anthocyanin and flavonoid biosynthesis were significantly enriched. Catalase (CAT), phenylalanine ammonia-lyase (PAL), total phenols (TP), flavonoids (FD), and oligomeric proanthocyanidin (OPC) were significantly correlated with philorizin, myricetin 3-galactoside, and trilobatin. Phlorizin, myricetin 3-galactoside, and trilobatin were metabolite biomarkers of antioxidant properties in purple rice grains. This study provides new ideas for the cultivation of high-quality coloured rice varieties with high antioxidant activity.

Coupling of reduced inorganic fertilizer with plant-based organic fertilizer as a promising fertilizer management strategy for colored rice in tropical regions

Colored rice is a type of high-quality, high-added-value rice that has attracted increasing attention in recent years. The use of large amounts of inorganic nitrogen fertilizer in rice fields results in low fertilizer use efficiency and high environmental pollution. Organic fertilizer is a promising way to improve soil quality and sustain high yields. However, most studies focus on the effect of animal-based organic fertilizers. The effects of different ratios of plant-based organic fertilizer and inorganic fertilizer on the grain yield and quality of colored rice have rarely been reported. Therefore, a two-year field experiment was conducted in 2020 and 2021 to study the effects of replacing inorganic N fertilizers with plant-based organic fertilizers on the yield, nitrogen use efficiency (NUE), and anthocyanin content of two colored rice varieties in a tropical region in China. The experimental treatments included no nitrogen fertilization (T1), 100% inorganic nitrogen fertilizer (T2), 30% inorganic nitrogen fertilizer substitution with plant-based organic fertilizer (T3), 60% inorganic nitrogen fertilizer substitution with plant-based organic fertilizer (T4), and 100% plant-based organic fertilizer (T5). The total nitrogen provided to all the treatments except T1 was the same at 120 kg ha–1. Our results showed that the T3 treatment enhanced the grain yield and anthocyanin content of colored rice by increasing nitrogen use efficiency compared with T2. On average, grain yields were increased by 9 and 8%, while the anthocyanin content increased by 16 and 10% in the two colored rice varieties under T3 across the two years, respectively, as compared with T2. Further study of the residual effect of partial substitution of inorganic fertilizers showed that the substitution of inorganic fertilizer with plant-based organic fertilizer improved the soil physio-chemical properties, and thus increased the rice grain yield, in the subsequent seasons. The highest grain yield of the subsequent rice crop was observed under the T5 treatment. Our results suggested that the application of plant-based organic fertilizers can sustain the production of colored rice with high anthocyanin content in tropical regions, which is beneficial in reconciling the relationship between rice production and environmental protection.

Antioxidant and Blood Sugar-Stabilizing Activities of Extracts from Three Coloured Rice Varieties in Streptozotocin-Induced Diabetic Mice

Antioxidant and Blood Sugar-Stabilizing Activities of Extracts from Three Coloured Rice Varieties in Streptozotocin-Induced Diabetic Mice

Effects of shading at different growth stages with various shading intensities on the grain yield and anthocyanin content of colored rice (Oryza sativa L.)

Colored rice is a high-quality and high-added-value rice that has attracted increasing attention in recent years. Therein, the main functional substance in colored rice is anthocyanin, which plays an important role in anti-aging, inhibiting adipocyte accumulation, preventing cancer and treating cancer. However, there are few studies on the effects of shading at different growth periods with various shading intensities on the grain yield and anthocyanin content of colored rice. Field experiments were conducted in Hainan Province in 2020 and 2021, and two inbred rice cultivars, Youxianghongdao (YXHD) and Suixiangheinuo (SXHN), were adopted. Shading treatments were conducted at three different growth periods: shading from the regreening stage to the mid-tillering stage (S1), shading from the mid-tillering stage to the full heading stage (S2), and shading from the full heading stage to the maturity stage (S3). Based on the treatment of these three shading growth stages, three shading intensities were incorporated, including shading 20% (D1), 40% (D2) and 60% (D3) light intensities. No shading during the whole growth stage was used as a control (CK). The results indicated that the grain yield and anthocyanin content of both colored rice varieties were most sensitive to shading treatment during S3 among the three shading periods. The grain yields of both colored rice varieties decreased as the shading intensity increased for the three shading periods. In addition, the grain anthocyanin content of the red rice variety (YXHD) decreased as shading intensity increased under S1 and S2, while under S3, the grain anthocyanin content increased as shading intensity increased. However, for the black rice variety (SXHN), the anthocyanin content in grains showed an opposite trend with the changes in both shading intensity and shading period. Above results suggested that SXHN was more suitable for planting in the rainy season with low light intensity than YXHD based on low grain yield loss, strong shade tolerance and high anthocyanin content. However, it is necessary to explore the effects of light intensity on the anthocyanin synthesis mechanism in the near future. • Colored rice is a high-quality and high-added-value rice that has attracted increasing attention in recent years. • Colored rice varieties were most sensitive to shading treatment during the full heading to maturity stage. • The grain yield of colored rice decreased as the shading intensity increased. • The grain anthocyanin content of YXHD decreased as the shading intensity increased. • For SXHN, the anthocyanin content showed the opposite trend with the changes in both shading intensity and shading period.

Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential.

In recent years, the health benefits of the pigmented rice varieties have been reported due to the richness of their bioactive compounds. Therefore, this study evaluated the antioxidant, total flavonoid, total phenolic, anthocyanin content, amino acid and individual phenolic compound quantification of nine Korean-grown rice varieties using spectrophotometric, HPLC-FLD-MS/MS and UHPLC Q-TOF-MS/MS methods. Our research found that the free fractions of DM29 (red rice) had the highest free radical scavenging ability of ABTS and DPPH. In contrast, the highest ferric reducing antioxidant power was observed in the 01708 brown rice variety. The majority of phenolic compounds such as quercetin, ferulic acid, p-coumaric acid, ascorbic acid, caffeic acid and genistein were found in the DM29 sample. The phenolic content of rice varies depending on its color, with DM29 red rice having the highest TPC, TFC and TAC levels. At the same time, the presence of the majority of amino acids was quantified in the 01708 and GR (Gangwon) brown rice varieties. According to this study, colored rice varieties are high in amino acids, phenolic compounds and antioxidants. This research would be beneficial in furthering our understanding of the nutritional value of different colors of rice and their high potential as a natural antioxidant.

Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice.

Rice is the staple food for more than half of the world's population. In recent years, awareness of the health benefits of colored rice varieties and germinated rice has gradually increased. Riceberry rice (R), a black-purple variety, was germinated and subsequently fermented with Pleurotus ostreatus mycelium (M) to improve nutrient quality and prebiotic properties. The γ-aminobutyric acid (GABA) and β-glucan contents were measured daily for a total of 4 days. The prebiotic activities of R, germinated Riceberry rice (GR), and germinated Riceberry rice with mycelium (GRM) were evaluated on the probiotic bacteria Pediococcus sp., Lactobacillus acidophilus, and Streptococcus lactis. Results were compared with the M treatment and with the commercial prebiotic agents: inulin and β-glucan. The treatments were also used to evaluate growth of the pathogen Escherichia coli. The GABA content peaked after 3 days of germination. The GR sample fermented with M for 3 days had the optimal concentration of both β-glucan and GABA. Evaluation of the prebiotic properties of rice samples and the commercial standards (inulin and β-glucan) showed that these were enhanced on the GR and GRM treatments. Results also showed the improvement of prebiotic properties on GR as the R sample did not show any prebiotic properties in all probiotic bacteria, whereas the GR sample showed moderate prebiotic activity score of 0.40, 0.88, and 0.56 on Pediococcus sp., L. acidophilus, and S. lactis, respectively. Furthermore, the prebiotic activity of GR was improved when fermented with M. For further applications, the GRM could be used on rice-based products, such as rice flour, rice crackers, or other rice products to enhance nutritional value and improve digestive system health, especially in the elderly.

Nutritional Composition, Mineral Content and Antioxidant Properties of Unpolished Red Rice Cultivars of Assam, India

Background: Assam is a rich source of different types of colored rice cultivars. Very few colored rice cultivars are studied regarding nutritional and phytochemical properties. The objective of present study was to assess the nutritional composition and antioxidant properties of traditional red rice cultivars of Assam. Methods: Ten different red rice cultivars were collected for the study. The unpolished rice grains were analysed for proximate composition, mineral content, total phenolic, flavonoid content and DPPH free radical scavenging activity. Result: Amylose content was found to be low in the red rice cultivars. The carbohydrate and crude protein content varied significantly among the red rice cultivars. The studied cultivars were found to be good source of Fe, Mn and Zn. Highest total phenolic (1357.22 mg /100 g) and flavonoid content (896.37 mg/100 g) were found in the Hal aus, whereas the lowest value for total phenolic (336.49 mg/100 g) and flavonoid content (127.51 mg/100 g) were observed in Basanta bahar. Antioxidant capacity of colored rice varieties ranged from 33.33 to 84.24% for DPPH radical scavenging activity. The red rice cultivars contain a significant amount of nutrients and antioxidants including phenolic and flavonoids.

Effect of roasting and cooking on physiochemical properties of black rice soluble extract

Rice (Oryzae sativa L.) is a significant cereal consumed widely by over one- half of the world's population. There are numerous unique rice varieties present, some of them known as Traditional or Ancient grains. Black rice or 'Karupu Kauvni' is one such colored rice varieties known for their rich source of dietary fiber, resistant starch, minerals, carotenoids, flavonoids and polyphenols and intake of these pigmented varieties help in improving human health. This study shows the difference in the physicochemical properties of these glutinous rice samples. The physicochemical properties of three samples of Black rice soluble extract (control, roasted and cooked) were analyzed to determine pH, color, enzyme activity, viscosity and pasting properties. The tested samples and their results could serve as the baseline for further research and information on rice-based beverages and products' quality evaluation parameters. The soluble extract from such a plant-based source displays numerous benefits in comparison to other plant-based extracts. Despite its high carbohydrates, significantly lower amount of calcium and no cholesterol, it has been used significantly less in the food industry area.

Physico-chemical, nutritional and Anti-oxidative properties of different colored grain genotypes of rice (Oryza sativa L.)

The commonly consumed white rice is a highly refined staple cereal, which is lack of almost all minerals and nutrients. The pigmented rice, enriched with anthocyanin is known for it’s taste and health benefits. Colored rice (Oryza sativa L) genotypes are evaluated under this study. Twenty six genotypes were studied for 8 yield components and 12 physico-chemical, nutritional and Anti-oxidative properties. Among the non-pigmented varieties, BPT 5204, BPT 2270, BPT 2595, BPT 2782 and BPT 2776 recorded the desirable quality traits with excellent cooking quality. The pigmented rice genotypes recorded high amount of total phenols, antioxidant activity and flavonoid contents than non-pigmented varieties. When compared with light brown pericarp colored rice genotypes, red and black rice genotypes possess more protein content, high Zn and Fe content also. Variability studies showing that, high GCV and PCV coupled with high heritability and high genetic advance as percent of mean were recorded for test weight and total number of grains per panicle among yield components, while among quality traits solid loss, alkali spreading value, total phenol content, total antioxidant activity, flavonoid content, zinc and iron content. It indicates that these characters are controlled by additive type of gene action, which can be improved by direct selection. The results of correlation studies revealed that total phenol content, flavonoid content, total antioxidant activity are positively associated with each other and also with protein content, Zn and Fe content, hence simultaneous improvement of all these traits is anticipated. The colored rice varieties reported in the present study recorded medium duration, high yield potential coupled with medium slender grain type and good cooking quality and may be exploited commercially. Black and red rice genotypes viz., BPT 2848, BPT 3140, BPT 3141, BPT 2858, BPT 3111 which recorded desirable physical quality traits, high antioxidant activity, high protein, Fe & Zn content can be included in daily diet for their potential bioactive compounds and neutraceutical benefits to human health.

Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India

Traditional colored rice varieties in India are the source of carbohydrates, phytochemicals and minerals. They facilitate the growth of probiotics in intestine and protect human from many chronic diseases. The present study investigated the nutritional properties such as total sugars, digestible sugars, resistant sugars, hydrolysis index, glycemic index and total proteins of thirteen colored varieties of rice in India. Nutraceutical properties like anti diabetic and prebiotic activity were investigated by standard methods. Chak hao poreiton and mappillai samba grains were 6.3 mm in length. Lowest length of 5.1 mm was recorded in 60 m Kuruvai. Among the rice varieties, mappillai samba has high concentration of digestible starch of 91% and Chak hao poreiton had low concentration of 62%. Resistant starch was 38% in Chak hao poreiton and 8% in mappillai samba. Lowest glycemic index of 52 and 53 were recorded in karuthakar poha and Chak hao poreiton respectively. Anthocyanin extracted from Chak hao poreiton inhibited 24% of human pancreatic α-amylase activity. It significantly increased the probiotic number from 0.15 CFU/mL to 1.95 CFU/mL. The study revealed that the black rice variety, Chak hao poreiton was rich in resistant starch and exhibited low glycemic index. The anthocyanins from Chak hao poreiton possessed significant antidiabetic and prebiotic activity. Molecular docking studies revealed the interaction of anthocyanin with pancreatic α-amylase, β-glucosidase and GLUT1.

Antioxidative attributes of rice bran extracts in ameliorative effects of atherosclerosis-associated risk factors

Oxidative stress, chronic inflammation, dyslipidemia, hyperglycemia, and shear stress (physical effect) are risk factors associated with the pathogenesis of atherosclerosis. Rice bran, a by-product of rice milling process, is known to house polyphenols and vitamins which exhibit potent antioxidant and anti-inflammatory properties. Through recent emerging knowledge of rice bran in health and wellness, the present study was aimed to assess the ameliorative effects of rice bran extracts (RBE) derived from Japanese colored rice varieties in modulating risk factors of atherosclerosis via in vitro and in vivo study models. Pre-treatment of lipopolysaccharide (LPS)-stimulated murine J774A.1 macrophage-like cells with RBE alleviated nitric oxide (NO) overproduction and downregulated gene expressions of pro-inflammatory modulators: tumor necrosis factor-α (TNF-α), interleukin (IL)-α (IL-1α), IL-1β, IL-6, and inducible nitric oxide synthase (iNOS). In addition, RBE also significantly attenuated LPS-stimulated protein expressions of iNOS, TNF-α, IL-1α, and IL-6 in J774A.1 macrophage-like cells as compared to non-treated LPS control group. In in vivo, 12 weeks of RBE dietary supplementations significantly reduced (p < 0.05) total cholesterol, triglycerides, and pro-atherogenic oxidized LDL/β2-glycoprotein I (oxLDL/β2GPI) complexes at plasma levels, in high fat diet (HFD) induced low density lipoprotein receptor knockout (Ldlr−/-) mice. En face pathological assessments of murine aortas also revealed significant reductions by 38% (p < 0.05) in plaque sizes of RBE-supplemented HFD mice groups as compared to non RBE-supplemented HFD control mice group. Moreover, gene expressions of aortic (iNOS, TNF-α, IL-1β) and hepatic (TNF-α, IL-1α, IL-1β) pro-inflammatory modulators were also downregulated in RBE-supplemented mice groups. Present study has revealed the potent health attributes and application of RBE as a dietary supplement to attenuate risks of inadvertent oxidative damage and chronic inflammation underlying the pathogenesis of atherosclerosis. Intrinsically, present preliminary findings may provide global health prospects for future dietary implementation of RBE in management of atherosclerosis.

Colored rice varieties of Russian breeding in terms of grain quality for development of functional rice varieties

In order to develop rice breeding material of a functional direction, technological and biochemical grain quality traits of varieties bred by the Federal Scientific Rice Centre (Rubin, Mars, Mavr, Gagat, Yuzhnaya noch) with a colored grain pericarp, high content of anthocyanins and intended for functional nutrition were studied. The varieties were grown in the valley agrolandscape zone of Krasnodar region (Russia) in 2017–2019. The studied rice varieties are included in the State Register of Protected Breeding Achievements. The grain size by weight of 1000 absolutely dry grains (weight of 1000 a.d.g.) was determined according to GOST 10842-89, fracturing on a DSZ-3 diaphanoscope, protein content was measured using an Infralum FT-10 device. The determination of amylose was carried out colorimetrically using the amylose-iodine reaction according to Juliano. The varieties have a medium-sized caryopsis (21.5-27.0 g of 1000 grains); of them, the variety Yuzhnaya noch is characterized by the smallest grain. The variety Mars belongs to the low amylose group, varieties Mavr, Rubin and Gagat to the medium amylose group, Yuzhnaya noch to the waxy group. In terms of protein content in grain, all varieties are classified as medium protein. The maximum grain fracture was in variety Mavr in the range of 19-25% and the minimum in Mars and Gagat, respectively 2-5 and 2-6%. Variations in grain size indicators, amylose and protein content of varieties are weak in all varieties of special purpose, which testified to their high stability under growing conditions.

Brown Rice, a Diet Rich in Health Promoting Properties.

As a staple food crop rice caters to the energy needs of more than 4 billion people around the globe. Since the 1980s, rice breeding focused on breeding for superior grain quality with good texture, taste, palatability and aroma. The recent rise in double burden nutrition challenges suggests that there is a pressing need to focus on incorporating nutritional traits also in rice breeding efforts. The present rice based diet contains nutritional gaps mainly due to the milling process which removes health promoting compounds present in rice bran. Therefore, less milled or brown rice consumption is highly recommended to achieve nutrition sustainability. Brown rice contains relatively higher amounts of dietary fibre, moderate amount of proteins, unsaturated lipids, micronutrients and several bioactive compounds. Some landraces consumed as brown rice have low glycemic index properties; hence they might be helpful to counter the growing type II diabetes. Colored rice varieties with red or purple pericarps are known to possess high levels of bioactive compounds such as cyanidin-3-glucoside, various flavanoids and γ-oryzanol. Germinated brown rice has more potential health benefits, for example, 10-fold of γ-aminobutyric acid than milled rice. For future nutritional intervention, we recommend further explorations into the nutritional value of brown rice as well as to modify the endosperm for enhanced nutrition without altering the texture to ensure consumer acceptance.

Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties

Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties