Pigmented Rice Research Articles

Germination alters the bioactive compounds of pigmented and non-pigmented rice varieties in fresh and year-old stored seeds

Germination alters the bioactive compounds of pigmented and non-pigmented rice varieties in fresh and year-old stored seeds

Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice.

Whole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers' preferences. We investigated the impact of multiple-grain nutrient components on textural attributes through Pearson Correlation and Path Coefficient Analyses (PCA). From correlation analysis, we found that the dietary fibre index (DFI), soluble and insoluble fibre (SDF and IDF), and amylose/amylopectin contents (AC/AP) influenced hardness (HRD) significantly. Nonetheless, the binary correlation failed to detect the impact of protein on hardness; instead, it strongly affected adhesiveness (ADH). The PCA revealed protein, AC/AP, and DFI significantly impacted HRD and ADH. Furthermore, DFI antagonised protein and AC/AP to define HRD, while AC/AP and DFI opposed the direct effects of protein on ADH. DFI's effects on HRD were more appealing among low AC than high or waxy rice groups. Instead, the effect of protein was more appealing among waxy rice varieties. Based on PCA, rice breeders can now rely on three nutrient factors, protein, DFI, and AC/AP, to redesign whole-grain pigmented rice to achieve consumer acceptance and well-being.

Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households

Rice (Oryza sativa) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.

Impact of starch profile on glycemic index of coloured and non-pigmented genotypes of rice (Oryza sativa L.)

Abstract Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study of 27 rice genotypes consisting of eight non-pigmented and 19 pigmented genotypes were estimated for protein content, antioxidant activity and starch profile including total starch(TS), Resistant Starch(RS), Slowly Digestible Starch(SDS), Rapidly Digestible Starch(RDS), Amylose content(AC), and Glycemic Index (GI). This study shows that RS and SDS levels have a negative correlation with GI, whereas RDS has a positive association with the glycemic index. The starch content and amylose content were not showing any direct relation with the GI. There was minimal variation in the glycemic index between pigmented and non-pigmented rice varieties. Keywords: Antioxidant activity, glycemic index, pigmented rice, resistant starch, slowly digestible starch, starch profile

Evaluating the Antioxidant Activity and Stability of Pigmented Rice Extract

This study aims to evaluate the antioxidant activity and stability of the extract of pigmented rice. Pigmented rice powder from 6 different varieties including Subang, Jowo Melik, Andel Abang, Bukittinggi, Cempo Merah, and Cempo Ireng) was macerated using ethanol with concentrations of 96% and 70%. Next, the rice extract was tested for stability to pH (1, 3, 5, 7, 9) and temperature (20°, 40°, 60°, 80°C). Results revealed that extract of Subang black glutinous rice using 96% ethanol resulted the highest antioxidant activity of 11.11±2.04 mg FeSO4/g, with an overall anthocyanin, flavonoids, phenolic contents of respectively 28.22±1.14 mg CE/g, 2.91±1.13 mg QE/g, and 3.46±1.59 mg GAE/g. The physiochemical properties of the rice extract were affected by the difference of pH. The increase in pH resulted in a decrease in antioxidant activity, total anthocyanin, and the values of color attributes (L*, a*, b*, C*, and ºHue) of the rice extracts. Temperature did not affect the physiochemical properties of the extract. The antioxidant activity, total anthocyanin, and color attributes of the rice extract were typically stable when the temperature rose from 20°C to 80°C. The extract at pH 1 and 80ºC treatment exhibited slightly higher yield based on antioxidant activity, total anthocyanin content, a* value, and ºHue with the values of 16.92±1.73 mg FeSO4/g, 33.90±2.33 mg CE/g, 21.55±0.54, and 30.04±0.57, respectively. Keywords: Anthocyanin, antioxidant activity, pH, pigmented rice, temperature.

The Effect of In Vitro Digestion on the Anti-allergic, Anti-Inflammatory and Antioxidant Properties of Purple Rice and Purple Barley Phenolic Extracts in Caco-2 and RBL-2H3 Cells

Gastrointestinal diseases are associated with increased oxidative stress and inflammation. Pigmented cereal polyphenols are believed to have therapeutic potential. However, the impact of digestion on their bioactivity has not been fully elucidated. This study investigated the impact of digestion on the ability of purple rice extract (PRx) and purple barley (PBx) to alleviate oxidative stress-induced intestinal epithelial cell death and allergic inflammation. The study used a human colon adenocarcinoma (Caco-2) cell line to simulate intestinal oxidative stress for 4 h using 1 mM hydrogen peroxide. To evaluate the protective effects of digested and undigested cereal extracts, cells were first pre-treated with varying concentrations (50, 100, 200, and 500 μg/ml) of both purple rice (PRx) and purple barley (PBx) extracts. A rat basophilic leukemia (RBL-2H3) cell line was used to investigate the ability of the extracts to prevent calcium ionophore-induced histamine and cytokine release. The results demonstrated that both digested and undigested phenolic extracts prevented oxidative stress-induced cell death in Caco-2 cells and reduced Interleukin (IL)-8 secretion. PRx showed greater cytoprotective effects than PBx. Both digested and undigested extracts showed a time-dependent antihistamine effect, with the greatest inhibitory effects observed after 2 h and 4 h of treatment with PRx. Additionally, the extracts significantly attenuated the release of several cytokines including IL-2, IL-4, IL-13, monocyte chemoattractant protein-1, interferon-gamma, and tumour necrosis factor-alpha. Overall, the study demonstrates that both digested and undigested pigmented rice and barley extracts are potential sources of polyphenols which may promote intestinal health and alleviate allergic inflammation.

Cytotoxic Effect of Bajong LN Rice Methanol Extract on Human Squamous Cell Carcinoma, ORL-48

Oral squamous cell carcinoma (OSCC), a major oral cancer, significantly challenges treatments and impacts patient quality of life; current therapies often cause severe side effects, highlighting the urgent need for gentler alternatives. Rice stands as one of the primary cereal grains providing the daily caloric intake for more than half of the global population. Extensive research has demonstrated the significant health benefits derived from rice, attributed to its abundance of bioactive compounds. This study endeavours to explore the potential cytotoxic effects of Bajong LN rice, a pigmented purple rice indigenous to Sarawak, on human squamous cell carcinoma, ORL-48 cells. Cells were cultured in complete DMEM/F-12 media and incubated under standard culture conditions. Upon reaching 80% confluency, the cells were treated to varied concentrations (ranging from 0 μg/ml to 2000 μg/ml) of Bajong LN rice methanol extract (BLN-ME) and cisplatin. Subsequently, the cells were incubated for 48 and 72 hours, and their cytotoxicity was assessed using the MTS assay. Results demonstrated that cisplatin inhibited ORL-48 cells with an IC50 of 7.483 μg/ml and 3.877 μg/ml; and an IC80 of 40.649 μg/ml; and 17.543 μg/ml for 48 and 72 hours, respectively. Correspondingly, BLN-ME exhibited a notable cytotoxic effect against ORL-48 cells at 48- and 72-hour intervals, with an IC50 of 354.4 μg/ml and 342.0 μg/ml; and an IC80 of 450.3 μg/ml and 423.63 μg/ml, respectively. The cytotoxic activity of BLN-ME against ORL-48 cells was observed in both a time and dose-dependent manner. Morphological analysis and the Trypan blue exclusion assay corroborated the MTS assay's findings. Our preliminary findings provide the first scientific evidence of the cytotoxic effect of BLN-ME specifically against human squamous cell carcinoma, ORL-48 cells. This study suggests the potential of BLN-ME as a promising anti-cancer agent, presenting opportunities for further investigation into its underlying cytotoxic mechanisms.

Assessment of antioxidant properties in selected pigmented and non-pigmented rice (Oryza sativa L.) germplasm and determination of its association with Rc gene haplotypes

BackgroundAntioxidant properties of rice provide various health benefits due to its ability to inhibit cellular oxidation. Antioxidant content of rice is known to be linked with the pericarp pigmentation. The Rc gene of rice (Os07g0211500) codes for a basic helix-loop-helix (bHLH) protein, acting as a transcriptional factor in regulating proanthocyanidin biosynthesis. The current study was carried out to evaluate the variation of antioxidant properties in a selected panel of rice accessions and assess the possibility of using haplotypes defined based on the Rc gene to predict pericarp pigmentation and antioxidant content in rice.ResultsThirty-two rice accessions were evaluated for grain pericarp colour and antioxidant properties; total phenolic content (TPC), total flavonoids (TFC), proanthocyanidins (PAC) and radical scavenging activity (RSA). The parameters TPC, TFC and PAC showed significant positive correlation with RSA (r > 0.69; P < 0.01). The study panel showed a wide variation for antioxidant properties and rice accessions such as Sudu Heenati, Deweraddiri, Madathawalu, Masuran, Ld 368, At 311, Kalu Heenati, Bw 272-6B, Pokkali, At 362 and Wanni Dahanala exhibited profound potential with respect to antioxidant properties. Based on three-target sites previously reported as critical for the function of the coded bHLH protein (an A/C SNP at 1,353-bp, a 1-bp insertion/deletion at 1,388-bp, and a 14-bp insertion/deletion at 1,408-1,421-bp positioned in the mRNA corresponding to the exon 6 of rice Rc gene), three haplotypes were defined (H1-H3). Pigmentation of the rice pericarp could be successfully explained based on the defined haplotypes (H1 (C/G/+): red, and H2 (A/G/+) and H3 (C/G/-): white), and the H1 haplotype corresponded to a significantly (P < 0.05) higher TPC, TFC, PAC and RSA compared to the other haplotypes.ConclusionsThe studied rice accessions showed a significant variation with respect to antioxidant properties. Haplotype H1 defined based on the three-target sites in the exon 6 of Rc gene can detect rice accessions with red pigmented pericarp and high antioxidant properties effectively. Hence, its use can be recommended as an alternative to biochemical assays for screening during rice breeding programs.

Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage.

Pigmented rice grass juice (RGJ) is a good source of bioactive compounds, but fresh juice has a relatively short shelf life of only 7 days at 4 °C. The objectives of this study were to determine the optimal growth stage of pigmented rice grass, investigate the optimal condition of high-pressure processing (HPP) for bacterial inactivation in inoculated RGJ using response surface methodology (RSM), and evaluate quality changes in uninoculated HPP-treated juice during storage at 4 °C compared with heat-treated (85 °C/10 min) and untreated samples. Results revealed that the optimal growth stage of rice grass was 9 days with the highest total anthocyanin content of 158.92 mg/L. The optimal condition of HPP was determined to be 612 MPa, 11 min, and 36 °C, and inactivated Escherichia coli K12 and Listeria innocua with 6.43 and 5.02 log reductions, respectively, meeting FDA regulations. The lethality of bacteria after HPP treatment can be explained by damage to the cell membrane and the leakage of intracellular constituents such as protein and nucleic acid. During 12 weeks of storage at 4 °C, total plate counts and yeast and mold counts in uninoculated HPP-treated juice were not detected. Moreover, HPP did not significantly change phytochemical properties (p < 0.05), caused a minor impact on physicochemical properties of RGJ, and maintained the durability of juice samples during storage. Analysis of the phytochemical profile revealed that HPP treatment could preserve most of the phenolic compounds in RGJ and especially increase the contents of protocatechuic acid, 4-hydroxybenzoic acid, syringic acid, transcinnamic acid, isorhamnetin-3-o-glucoside, quercetin, and cyanidin-3-glucoside (p < 0.05). Overall, HPP is a potential pasteurization technique for microbial inactivation and nutritional preservation for rice grass juice.

Evaluating dietary exposure and risk characterization of aflatoxin B1, citrinin, and ochratoxin A co-occurrence in pigmented rice consumed in Thailand

In recent years, pigmented rice, often referred to as functional rice, has attracted increasing attention due to its perceived health benefits arising from an abundance of phytochemicals. However, there is limited information on the occurrence and risks of mycotoxins due to long-term consumption of pigmented rice. This study assessed the co-occurrence and contamination levels of aflatoxins, citrinin (CIT), and ochratoxin A (OTA) in various pigmented rice samples sourced from Thailand, and also evaluated the potential health risks for consumers. The results indicated varying levels of mycotoxin contamination among the different tested pigmented rice varieties, with aflatoxin B1 (AFB1) being the most prevalent (39.1 %), followed by CIT (17.3 %) and OTA (14.5 %). The co-occurrences of AFB1-CIT and CIT-OTA were the most prevalent combination observed in the pigmented rice samples. Although the AFB1 and CIT levels remained below regulatory limits, some samples had OTA levels exceeding these limits, though by a small percentage. Furthermore, the anthocyanin content in pigmented rice showed a weak positive correlation with the AFB1 level (p < 0.05). The estimated risk of liver cancer incidence associated with the consumption of pigmented rice containing AFB1 was in the range 0.012–0.061 cases/100,000 persons/year, depending on consumption rate and behavior. The risk posed by CIT exposure was considered negligible. However, the exposure assessments suggested a potential risk of OTA exposure, particularly in scenarios with higher consumption rates. Cumulative risk assessment of AFB1-OTA co-occurrence indicated an amplified health risk compared to single mycotoxin exposure. These findings offer valuable evidence, encouraging further research aimed at mitigating the risks associated with mycotoxin contamination in pigmented rice.

Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion

Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and p-coumaric acid in most rice were highest at intestinal phase (p < 0.05). Bound ferulic acid in three colored rice, bound p-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-3-O-glucoside, peonidin-3-O-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.

Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran

This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods.

Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking

Pigmented rice bran is under-researched for human nutrition. This study investigated milling and cooking effects on the physicochemical and nutritional quality of pigmented and non-pigmented rice. Raw rice properties, cooking behavior and nutritional in-vitro quality were evaluated. Samples were cooked following a “risotto” preparation method. Bran removal by milling reduced kernel dimension (15%) and hardness (8%). Pigmented rice had higher total phenolic content (TPC; >41%) and higher antioxidant activity (AOA; >24%) than Carnaroli but milling significantly (p ≤ 0.05) reduced them. The bran was fractionated and (re)added during rice cooking as a new strategy to preserve nutritional compounds at their best. Compared with brown rice, milled samples exhibited greater geometric expansion and shorter cooking times (>47%), confirming that removal of the outer layer facilitated water penetration. Cooking affected the TPC differently depending on the rice variety (e.g., -15.5% for Violet and +7.8% for Orange brown samples). The incorporation of rice bran during cooking improved the “risotto” color and its nutritional value (TPC > 53% and AOA > 60%). Results evidenced the impact of different processing methods on rice quality, suggesting the potential use of rice co-product (i.e., bran) as new ingredient for healthier and more sustainable foods.

Pigmented Rice: A Source of Health and Longevity

Rice of different varieties forms the staple food of more than half of the population in the world and is the leading cereal crop in many developing countries of the world. About half of the world population consumes rice as their major source of carbohydrate however it is also consumed as a source of protein in many countries. Rice comes in many shapes, sizes and color and thus its nutritional quality, cooking and uses vary accordingly. It is not only the white rice which contributes to these production figures, but it are available in many colors and pigments including black, purple, brown and red. The yellow, green, brown, red, purple and black colors of the rice have neutraceutical properties and hold the potential to promote health and improve metabolism. Black rice, also called "emperor's rice," has a thin layer of black bran, due to the presence of the purple/ black pigment biochemically termed as 'anthocyanin'. It is a rich source of antioxidants along with other nutrients including B vitamins (thiamine, niacin), vitamin E, magnesium, phosphorous, iron and dietary fibers. Similar to normal white rice, pigmented/ black rice is also glutinous and is relished for its nutritional significance of being low in fat, sugar and salt it is also free from gluten and cholesterol. Not only the historical evidence but modern research findings also support the claim of pigmented rice being 'super food' of twenty-first century. It has wide health benefits including lowering risk of obesity, anti-ageing, anti-cancerous, anti-diabetes and many more. Its consumption even in limited amounts acts as a savior from many serious diseases and illnesses. Due to its nutritional composition and various health benefits, it is considered as a functional food. The presence of anthocyanin, the pigment that imparts it a specific colour and holds antioxidant properties supports health and longevity. The present review reflects the nutritional profile and significant benefits of pigmented rice including its food uses so that the commodity can be popularized and utilized by the population for gaining various health benefits.

Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice

Nachos is a popular snack. Risks associated with the traditional process of corn nixtamalization prompts for an alternative process and antioxidant-rich raw materials for developing novel nacho chips. Chakhao poireiton (CP) is a pigmented black variety of rice (Oryza sativa, L.) with established strong antioxidant and anti-inflammatory properties. In this study, steaming and roasting pretreated CP rice was used to develop nacho chips focusing on consumer preference of the product type. Initial sensorial rankings were obtained by Fuzzy analysis. Parameter ranking established mouthfeel as the principal quality parameter followed by taste, texture and appearance. Based on this, process optimization was carried out using appropriate design of Response Surface Methodology. The optimized pretreatment conditions were found to be 30 min of steaming at 100 °C and 13.12 min of roasting at 180 °C. The resultant nachos showed optimum hardness (951.77 g) and fracturability (1476.23 g), while retaining maximum bioactive potential in terms of total phenolic content (82.84 μg GAE/g), 2,2-diphenyl-1-picrylhydrazyl reducing (25.19 %) and ferric ion reducing (2.57 μM/ml) antioxidant potentials. Comparative analysis of the optimized nacho chips with control samples gave better scores of instrumental texture, color, bioactivity retention and overall sensory acceptability.

Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts.

Pigmented rice varieties are abundant in phenolic compounds. Antioxidant activity and bioaccessibility of phenolic compounds are modified in the gastrointestinal tract. After in vitro simulated digestion, changes in antioxidant activity and bioaccessibility of phenolic compounds (phenolic acids, flavonoids, and anthocyanins) in purple rice brans (Hom Nil and Riceberry) were compared with undigested crude extracts. The digestion method was conducted following the INFOGEST protocol. Antioxidant activity was determined using the ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays. The bioaccessibility index (BI) was calculated from the ratio of digested to undigested soluble phenolic content. Overall results showed that the in vitro simulated digested rice brans had lower antioxidant activity and lower total phenolic, flavonoid, and anthocyanin contents. However, the concentration of sinapic acid was stable, while other phenolic acids (gallic, protocatechuic, vanillic, ρ-coumaric, and ferulic acids) degraded after the oral, gastric, and intestinal phases. The BI of sinapic, gallic, vanillic, and ferulic acids remained stable, and the BI of quercetin was resistant to digestion. Conversely, anthocyanins degraded during the intestinal phase. In conclusion, selective phenolic compounds are lost along the gastrointestinal tract, suggesting that controlled food delivery is of further interest.

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.

Exploring the Resistance of Pigmented Rice to Brown Planthopper (Nilaparvata lugens Stål) by Phenotypic and Genotypic Analyses

Developing new pigmented rice varieties that meet consumers' preferences requires addressing resistance to brown planthopper (BPH), a highly destructive insect pest of rice. To effectively manage this pest, it is essential to explore BPH resistance genes from rice germplasms and incorporate them into elite varieties. The objective of this study was to identify the source of resistance among local and improved pigmented rice varieties in Indonesia against field BPH. Furthermore, the study aimed to characterize their genetic diversity using molecular markers associated with Bph genes and functional markers for these genes. Eighty-eight local varieties from the Indonesian Agricultural Gene Bank, collected across 18 provinces between 1971 and 2019, and four improved varieties, were evaluated using the standard seed box screening test method. Among these entries, 6 local accessions and 1 improved variety exhibited moderate resistance. Genetic analysis of these entries and three randomly selected susceptible entries using 12 SSR and InDel markers associated with Bph gene loci showed that the moderately resistant entries had higher allele numbers (11 to 13) compared to the susceptible entries (4 to 7). These markers could distinguish the resistant group from the susceptible ones in cluster analysis. Genotyping using functional markers further showed that the moderately resistant entries had 2 to 4 combinations of Bph genes. In contrast, the susceptible entries contained neither Bph genes nor only one gene. Local accessions with a 2 to 4 Bph gene combination can be donors of BPH resistance in improving pigmented rice varieties.

Elucidation of nutritional properties and cooking quality traits of under-exploited pigmented rice (Oryza sativa L.) landraces

The present study assessed five pigmented rice (Oryza sativa L.) landraces along with two commercial varieties. Protein (9.57 ± 0.18–12.46 ± 0.01%), zinc (19.9 ± 0.5–27.6 ± 0.4 μg/g) and iron content (10 ± 0.2–15.7 ± 0.2 μg/g) of the pigmented landraces were higher thanvarieties. With a high breakdown value, highest peak viscosity and low amylose, Norungan was classified as a high-quality cooking rice.Bold-type grains possessed higher amylose and resistant starch (RS) content compared to slender types. Karun Kuruvai recorded thehighest RS content (7.0 ± 0.3%), which lowers the glycemic index. Therefore, there is a need to unravel these nutritional properties todevelop a therapeutic variety

Insight into selenium biofortification and the selenite metabolic mechanism of Monascus ruber M7

Monascus species are functional fermentation fungi with great potential for selenium (Se) supplementation. This study investigated the effects of Se bio-fortification on the growth, morphology, and biosynthesis of Monascus ruber M7. The results demonstrated a significant increase in the yield of orange and red Monascus pigments (MPs) in red yeast rice (RYR) by 38.52% and 36.57%, respectively, under 20 μg/mL of selenite pressure. Meanwhile, the production of citrinin (CIT), a mycotoxin, decreased from 244.47 μg/g to 175.01 μg/g. Transcriptome analysis revealed significant upregulation of twelve genes involved in MPs biosynthesis, specifically MpigE, MpigF, and MpigN, and downregulation of four genes (mrr3, mrr4, mrr7, and mrr8) associated with CIT biosynthesis. Additionally, three genes encoding cysteine synthase cysK (Log2FC = 1.6), methionine synthase metH (Log2FC = 2.2), and methionyl-tRNA synthetase metG (Log2FC = 1.8) in selenocompound metabolism showed significantly upregulated. These findings provide insights into Se biotransformation and metabolism in filamentous fungi.