Riceberry Rice Research Articles

Beta-glucans (β-glucans), polysaccharides found in cereals and fungi, are recognized for their prebiotic and potential anti-cancer activities, particularly in the colorectal area. This study aims to optimize the production of β-glucan through the solid-state fermentation of germinated Riceberry rice with Pleurotus ostreatus and evaluate the bioactivities of the resulting extract. The crude β-glucan extract, obtained with a recovery rate of 54.95% and 79.98% purity, demonstrated an effective extraction process, as confirmed by thermogravimetric analysis (TGA). Fourier-transform infrared spectroscopy (FTIR) analysis verified the presence of β-1,3/1,6-glycosidic linkages, characteristic of the bioactive β-glucans found in yeast and mushrooms. The biological assessment demonstrated the extract’s functional properties. At a concentration of 1 mg/mL, the crude β-glucan extract significantly promoted the growth of probiotics Lacticaseibacillus rhamnosus and Bacillus coagulans, exhibiting high Prebiotic Index (PI) values of 6.36 ± 0.72 and 115.70 ± 10.19, respectively, with PI values indicating strong prebiotic potential. For comparison, the standard prebiotic inulin yielded PI values of 0.41 ± 0.09 and 90.53 ± 2.28 for the same respective bacteria, highlighting the superior performance of the fungal-fermented β-glucan. Furthermore, the extract displayed efficacy in inhibiting colon cancer cells in preliminary in vitro tests. It reduced the viability of the SW480 colorectal cancer cell line by 66.23% and induced cell death in 27.94 ± 0.93% of the cells after 48 h of treatment, performing comparably to a commercial yeast β-glucan standard. Crucially, the extract showed no significant cytotoxicity toward the normal human colon cell line, CCD-841 CoN. These findings highlight the promising method of fungal solid-state fermentation on germinated Riceberry rice in the production of high-purity, bioactive β-glucans for use in functional foods.

Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties

Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R2 >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry.

BackgroundThis research aimed to investigate bioaccessibility of garlic oil extract (GOE) and riceberry rice bran oil extract (RBRBOE) and to enhance the stability and delivery of plant-derived essential oils. Two EOs were used to formulate through encapsulation techniques of microencapsulated black soldier fly (BSF) protein with a GOE matrix, (mBSF-GOE), and a nanoemulsified RBRBOE, (nRBRBOE). A completely randomized design was used for the treatments, with various ratios of feed additives between the mBSF-GOE and nRBRBOE supplementations at 0:0, 6:0, 4:2, 2:4, and 0:6 mg in diet, with the R: C ratio at 60:40 using in vitro gas study.ResultsThe combination of mBSF-GOE and nRBRBOE at 4:2 mg for 12 and 24 h after fermentation had a significant impact on several factors (p < 0.01, < 0.05), including gas kinetics, cumulative gas production (96 h), in vitro dry matter degradability (IVDMD), and ruminal fermentation products. Specifically, the levels of propionate (C3) and total VFAs went up, while ruminal methane (CH4) production decreased by 48.2%. Subsequently, there was no negative effect (p > 0.05) on the ruminal pH, ammonia nitrogen (NH3-N) concentration, or the dynamics of the rumen microbiota population, while significantly decreasing the methanogen population in terms of Methanobacteriales (up to 3.3% after 24 h) (p < 0.01).ConclusionsBased on this study, it could be concluded that the supplementation of mBSF-GOE combined with nRBRBOE-based bioactive components could potentially be used as a ruminant feed enhancer to enhance fermentation efficiency and as technological feed additive substances to inhibit the methanogen population while mitigating CH4 production.

Antioxidants and prebiotics are popular functional foods known for their distinct physiological ameliorating benefits on type 2 diabetes mellitus (T2DM). Whether and how a combined antioxidant-prebiotic supplement affects primary and secondary T2DM outcomes is not known. We investigated the therapeutic effects of an antioxidant (anthocyanin from riceberry rice) combined with prebiotics (dietary fibre from rice bran and Jerusalem artichoke) on glucose control, lipid profile, oxidative stress, inflammation, and cardiorespiratory fitness in T2DM patients. A total of 60 T2DM patients were randomly assigned to receive antioxidant/prebiotic (supplement group, SG) or maltodextrin (control group, CG), (two capsules (350 mg)/meal after three meals and before bedtime, 2.8 g/day), for 60 days. Venous blood samples were collected at baseline and after 60 days intervention to assess blood metabolic variables (glucose, insulin, and lipid profiles, renal and liver functions, oxidative stress, inflammation). Nutrition status, anthropometry, body composition (DEXA) and cardiorespiratory fitness were also measured. Analysis of co-variance showed superior effects on T2DM's glucose and lipid profiles in the SG compared with the CG including reduced fasting blood glucose (p = 0.01 within-group effects, p = 0.03 interaction effects), reduced glycated haemoglobin (p = 0.004 within-group effects, p = 0.002 interaction), and reduced low density lipoprotein (p = 0.006 within-group effects, p = 0.02 interaction effects). No significant change was found within the CG for any of these parameters. Kidney function's glomerular filtration rate was also improved in the SG (p = 0.01 within-group effects), but not in the placebo CG. Intermediatory biomarkers of oxidative stress, inflammation, and cardiorespiratory fitness were not significantly affected in either group with no interaction effects. No adverse effects were detected following the 60-day supplementation intervention. The findings suggest that a combined anthocyanin-fibre may be promoted as an adjacent therapy in patients with T2DM, but the intermediary mechanisms of action require further research.

Physical, sensory, antioxidant and nutritional properties on Riceberry rice porridge fortified with bio-calcium and protein hydrolysate from salmon (Salmo salar) frame for elderly

The present work investigated Riceberry rice flour (RBF) and Hom Nil rice flour (HNF) as potential replacements for rice flour in kanom piak poon (KPP), a traditional Thai dessert. The present work aimed to determine the optimal substitution levels of RBF and HNF, to evaluate the physicochemical properties and nutritional value of the modified KPP, and to assess consumer acceptance. RBF and HNF were used to replace rice flour at ratios of 25, 50, 75, and 100% (w/w). Sensory evaluation using a 9-point hedonic scale revealed that KPP with 25% RBF (RB25) and 25% HNF (HN25) received the highest acceptance scores. Physical properties, such as colour values (L* and b*) and texture (hardness and springiness), decreased with increasing RBF and HNF contents. Nutritional analysis showed that RB25 and HN25 had significantly higher (p ≤ 0.05) dietary fibre content (9.22 and 10.00%, respectively), bioactive compounds (TPC: 88.56 and 95.24 µg GAE/g dw; TFC: 65.12 and 68.35 µg QE/g dw, respectively), and antioxidant activity (DPPH: 54.46 and 57.23%; ABTS: 92.71 and 98.04%, respectively) compared to the control. Consumer acceptance tests indicated high approval ratings for RB25 and HN25. Consumers also expressed that using Thai rice varieties as ingredients in Thai desserts would add uniqueness to KPP, and help preserve the knowledge of Thai dessert making. These findings demonstrates the potential of RBF and HNF in enhancing the nutritional value and consumer appeal of traditional Thai desserts.

Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour.

The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancement, and novel ingredients. The D-optimal mixture design, an effective statistical tool for optimizing formulation, was used to determine the optimal proportions of Riceberry rice flour (RF, 75–90%), cricket powder (CP, 5–20%), and xanthan gum (XG, 1–5%). The results showed that all predictive models were statistically significant with satisfactory coefficients of determination (R2 ≥ 0.75), and exhibited a non-significant lack of fit. The contour plot demonstrated that pasta with high RF, XG, and low CP contents had the lowest L* and highest a* values. The incorporation of XG increased firmness, while an increase in CP led to higher protein and fat contents in the pasta. A decrease in RF resulted in reduced total phenolic content (TPC), anthocyanin content (ATC), and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity (AOA). The sensory evaluation scores of the pasta, in terms of the texture attribute and overall acceptance, decreased as the proportion of XG increased. The optimization analysis showed that the highest desirability was achieved with RF, CP, and XG at 84.10, 14.45, and 1.45%, respectively. The optimally desirable product had the following properties: L* at 22.60, a* at 4.80, b* at 4.78, firmness at 3.41 N, protein content at 12.57%, fat content at 4.68%, TPC at 360.13 mg GAE/100 g dw, ATC at 476.24 mg C3G/100 g dw, AOA at 25.10 mg TE/100 g dw, texture rating at 7.40, and overall acceptance rating at 7.01. This study highlights the potential of cricket powder as a protein source in gluten-free Riceberry rice pasta. It offers insights into the effects of ingredients on pasta quality and facilitates the development of nutritious and appealing gluten-free pasta.

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products.

Prebiotic properties of germinated riceberry rice (Oryza sativa L.) fermented with Pleurotus ostreatus

Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using a-amylase and a-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with a-amylase in combination with the 12 hours-incubation with a-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice.

L eaf spot disease was observed on Riceberry rice (Oryza sativa L.) in the San Pa-Tong District of Chiang Mai Province, northern Thailand during the rainy season in September 2015. A single strain of Curvularia was isolated from disease symptoms. To confirm its pathogenicity, the isolated fungus was used to inoculate healthy Riceberry rice leaves. Subsequently, the same fungus was re-isolated from the leaves, displaying similar symptoms to those observed in the field. Morphological characteristics and multi-gene phylogenetic analyses of the internal transcribed spacers (ITS) and large subunit (LSU) of nuclear ribosomal DNA, glyceraldehyde-3-phosphate dehydrogenase (GPDH), and the RNA polymerase II second largest subunit (RBP2) genes were applied to identify the pathogen as Curvularia hominis. This finding represents the first report of C. hominis as the causal agent of leaf spot disease on Riceberry rice in Thailand.

Awamori is a famous alcoholic beverage brewed in the Southern part of Japan. Thai rice is well known and there are many varieties of rice including white rice and pigmented rice. This research aimed to study the properties and volatile compounds of Awamori produced from five Thai rice varieties including KDML105, Chainat, RD6, brown KDML105, and riceberry rice. Rice koji was prepared by inoculating the steamed rice with tane-koji from Aspergillus awamori at 0.2% by weight. Then, water and Saccharomyces cerevisiae were added and alcoholic fermentations were performed at around 2 weeks. The production of alcohol and pH changes during the liquid fermentation were monitored, and volatile compounds of the Awamori were determined by gas chromatography-mass spectrophotometry (GC-MS). The highest soluble solid and alcohol content were observed in the fermentation of KDML 105. The alcohol content after 2 weeks of fermentation ranged from 14.5-18 %, with the pH around 4.02-4.5. The same volatile compounds, ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, ethyl laurate, ethyl linoleate, with the flavor descriptions as alcohol, wine-like, mushroom-like, floral, rose, fruity, banana, sweet, ice-cream, mild fatty, oily, and honey-like odors were detected in all samples from Thai rice while KDML105 presented greater diversity of volatile compounds than the other Thai rice.

The objective of this study was to develop an expanded snack from Riceberry rice flour (RBF) and dried coconut meal (DCM), a by-product of coconut milk production, using a twin-screw extruder. A 3 x 3 factorial design was employed to investigate the effects of feed moisture contents (18, 21, and 24%) and DCM levels (0, 5, and 10%) on the physicochemical, functional, and sensory properties of the products. The results showed that increasing feed moisture content significantly reduced the cold peak viscosity but had no significant effect on the hot peak viscosity. DCM was the dominant factor affecting the hot peak viscosity. The substitution of DCM led to a decrease in the expansion of the extrudates while increasing the L* and b* values. The texture parameters were affected by both feed moisture and DCM, where increased feed moisture resulted in more rigid structures with higher density and hardness but lower crispiness. Antioxidant levels in the final product decreased by approximately 64 to 70% and 10 to 25%, as determined by DPPH and FRAP assays, respectively, compared to the initial RBF. However, the antioxidant levels remained high in the final product. Feed moisture content had no effect on the antioxidant activity as measured by the DPPH and FRAP assays. The total phenolic content (TPC) of the extrudates decreased as feed moisture and DCM content increased. Furthermore, the anthocyanin content (ATC) decreased when RBF was substituted with DCM. The sensory evaluation revealed that the product with 18% feed moisture content and 10% DCM had the highest overall liking score. These findings offer valuable insights into the potential use of a twin-screw extruder for developing expanded snacks from RBF and DCM and could be useful for further research in this area.

The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.

Riceberry rice is a whole grain rice variety, which is rich in vitamin E, anthocyanin, phenolic acids, flavonoids, phytosterol antioxidants and fiber. The nutritional of Riceberry rice could be further improved by germination process, with this process the g-aminobutyric acid (GABA) in rice samples is increased. Furthermore, solid stage fermentation (SSF) of rice and grains with fungi have been employed in the food industry such as rice fermented with Aspergillus oryzae for rice koji production, or soybean fermented with Rhizopus oryzae to produce Tempeh. This fermentation step is not only for the food preservation but also improve the nutritional in foods. In this study, the germination and fermentation with Pleurotus ostreatus mycelium can improve the nutritional content present in Riceberry rice. The amounts of GABA, anthocyanin, and bioactive substances contained in Riceberry rice (RR), germinated Riceberry rice (GR) and germinated Riceberry rice with P. ostreatus mycelium (MR) were compared. During germination, the g-aminobutyric acid (GABA) content of RR increased by 71 and 73 % when further fermented with P. ostreatus mycelium. The highest level of GABA was found in the MR (38.58±0.29 mg/100 g) treatment. Furthermore, an untargeted metabolomics approach using Liquid Chromatograph Quadrupole Time-of-Flight Mass Spectrometer; LC-QTOF, revealed an abundance of various amino acids such as valine, alanine, histidine, methionine, L-glutamic acid as well as essential fatty acids such as steric acid and linoleic acid in germinated Riceberry rice with P. ostreatus mycelium samples. The results from this study could lead to nutritional improvement of Riceberry rice through fermentation with P. ostreatus mycelium, which could be applied in further rice flour applications and the product could be recognized as functional food. HIGHLIGHTS The GABA content in Riceberry rice increased by 71 % during germination and 73 % when germinated Riceberry rice was further fermented with ostreatus mycelium Amino acids, fatty acids, and phenolic compounds differed significantly among Riceberry rice (RR), germinated Riceberry rice (GR) and germinated Riceberry rice with ostreatus mycelium (MR) Contents of different amino acids in Riceberry rice were significantly increased when the germinated Riceberry rice was fermented with ostreatus mycelium Essential fatty acids such as Stearic acid and Linoleic acid were the highest in the germinated Riceberry rice with ostreatus mycelium sample GRAPHICAL ABSTRACT

Ultraviolet type B (UVB) radiation plays an important role in hyperpigmentation disorder, which induces cellular oxidative stress and causes abnormal melanin production and secretion. The stress condition plays an essential role in actin polymerization relating to F-actin rearrangement and forms dendrite to send melanin pigment to the uppermost layer of the skin. Phenolic compounds are secondary metabolites that mainly synthesize under stress conditions to protect plants from harmful environments and have been reported as effective agents in anti-oxidant and anti-melanogenesis. However, the influence of phenolic compounds on F-actin rearrangement-associated dendrite formation has not been studied so far. Hence, this study aimed to investigate the enhancing phytophenolic targets in riceberry rice (Oryza sativa L.) germination and UVB radiation (RR-GR) to suppress melanogenesis relating to F-rearrangement. As a result, the RR-GR had the potential to enhance phenolic acids such as protocatechuic and vanillic acid, which have been proven to possess anti-oxidant activity and anti-tyrosinase properties. Riceberry rice’s modification showed the potential to reduce cellular oxidative stress and suppress B16F10 melanogenesis relating to F-actin rearrangement that is associated with dendrite formation.

Abstract Riceberry rice has a special characteristic of being specially bred with high nutrients. High-value added products from riceberry are being promoted targeting health-conscious consumers. To provide supporting information for sustainable food systems, environmental footprinting was applied for evaluating the environmental performance of a ready-to-eat product of riceberry rice mixed with kidney red bean called “Riceberry + KU”, developed by Kasetsart University in Thailand. Based on sold unit as the unit of analysis, the carbon footprint of Riceberry + KU was 5.24 gCO2e per 300 g. Interestingly, white rice had the highest carbon footprint and riceberry rice as well as the riceberry product had at least 30% lower values. However, using nutrient-based scores, although white rice still had the highest carbon footprint, Riceberry + KU had 80% lower and the riceberry rice had 65% lower values. This resulted from the highest nutritional levels found in Riceberry + KU along with the lower greenhouse gas emissions from riceberry field during the cultivation stage. Similar trends were found in the other impact categories assessed by using life cycle assessment as well. To provide appropriate information to consumers for making more sustainable food choices, the environmental performance based on nutrient quality resulting from different farming systems and processing methods should be used to derive recommendations for moving toward sustainable food systems. The nutrition-environment nexus assessment could be very useful for supporting consumers toward making more sustainable food choices.

We investigated the changes in the oxidative stress and cardiovascular disease risk biomarkers, including the activity of the cardiac autonomic nervous system, in older adults with prehypertension following Riceberry rice bran oil supplementation. A total of 35 women aged 60 to 76 years with prehypertension were randomly allocated to two groups, one of which was supplemented with rice bran oil (n=18) and the other with Riceberry rice bran oil (n=17) at 1,000 mg daily for 8 weeks. Prior to and after the supplementation, oxidative stress and cardiovascular risk biomarkers (primary outcomes), heart rate variability, and blood pressure (secondary outcomes) were investigated. Results showed that plasma malondialdehyde, blood glutathione disulfide, and tumor necrosis factor-alpha levels were significantly decreased, and the ratio of reduced glutathione to glutathione disulfide significantly increased in both groups after supplementation (all P<0.05). No significant differences were observed between groups. Heart rate variability and blood pressure did not statistically significantly change subsequent to supplementation in either group and did not differ between groups. In conclusion, Riceberry rice bran oil supplementation for 8 weeks alleviates oxidative stress and inflammation in older adults with prehypertension to a similar extent as rice bran oil supplementation.