Riceberry Rice Research Articles

Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design

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.

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

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

Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice

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.

First Report of Curvularia hominis as a Causal Agent of Riceberry Rice Leaf Spot in Northern Thailand

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.

A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties

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 effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks

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.

Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice

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.

Nutritional Improvement of Germinated Riceberry Rice (Oryza sativa) Cultivated with Pleurotus ostreatus Mycelium

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

Riceberry Rice Germination and UVB Radiation Enhance Protocatechuic Acid and Vanillic Acid to Reduce Cellular Oxidative Stress and Suppress B16F10 Melanogenesis Relating to F-Actin Rearrangement.

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.

The nutrition-environment nexus assessment of Thai Riceberry product for supporting environmental product declaration

AbstractRiceberry 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.

Effects of Riceberry Rice Bran Oil Supplementation on Oxidative Stress and Cardiovascular Risk Biomarkers in Older Adults with Prehypertension.

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.

Identification of Nutraceuticals and Antioxidant Activity in Low-Cost Broken Rice Varieties

Rice grains are the main crops consumed by more than half of the world’s population. White rice contains carbohydrates, while pigmented rice varieties are more nutritious, with bioactive compounds that can potentially prevent pro-inflammatory diseases like diabetes and hypertension. Broken rice is produced in large quantities as a cheap by-product of milling; however, its nutraceutical contents have not been identified. Therefore, the research aimed to examine four low-cost broken rice varieties’ color values and bioactive compound contents. Kiaw-Ngu glutinous rice (white rice) and brown Jasmine rice 105 were used as control, while Riceberry rice and Sangyod rice represented pigmented rice varieties. Color values were analyzed using the RHS color chart and the CIE L*a*b* color space system. Antioxidant activity was measured using DPPH assay, while total phenolic compounds were determined by the Folin–Ciocalteu’s method. Water-soluble vitamins (B1, 2, and 6) and fat-soluble vitamins (E and -carotene) were determined using HPLC. The analyzed results illustrated that the Riceberry rice had the most potent antioxidant activity (83.45%), followed by Sangyod rice, brown Jasmine rice 105, and Kiaw-Ngu glutinous rice, respectively. Similarly, Riceberry rice contained the highest level of total phenolic acid (236.98 mg gallic acid equivalent (GAE)/g). Vitamin B1 level is highest in the Riceberry rice, while vitamin B2 level was comparably highest in the Riceberry rice and Sangyod rice. However, vitamin B6 was not detectable in any strains of the rice varieties. The Riceberry rice and Sangyod rice also contained vitamin E and β-carotene. In conclusion, pigmented rice grains possess antioxidant activity, phenolic acids, vitamins B1, B2, E, and β-carotene.

Chemical composition and bioactive compounds of Riceberry rice produced under organic and conventional practices

AbstractIt is often stated that organic rice has a higher content of healthy phytochemicals than ordinary rice, and the facts on this claim obtained experimentally are rare. Riceberry is a new rice variety in Thailand. This study aimed to evaluate the effects of organic practice and conventional practice on the content of chemical composition and bioactive compounds in Riceberry rice. The results showed that agricultural practices were not significantly different for grain yield in the first year, but they were different in the second year. Rice produced by organic practice had a higher content of iron, gamma-aminobutyric acid, total phenolic and anthocyanin (4.15, 1.67, 41.3 and 20.1 mg/100 g dry weight in the first year, and 4.06, 3.37, 89.7 and 14.7 mg/100 g dry weight in the second year) than that produced by conventional practice (2.25, 1.11, 38.8 and 6.89 mg/100 g dry in the first year, and 1.96, 2.77, 54.1 and 5.71 mg/100 g dry in the second year). Rice produced by organic practice also had lower sugar content (2.92 g/100 g dry weight in the first year, and 1.99 g/100 g dry weight in the second year) than that produced by conventional practice (3.46 g/100 g dry weight in the first year, and 2.81 g/100 g dry weight in the second year). Gamma oryzanol and antioxidant capacity were also lower in organic rice compared to conventional rice. This study indicated that organic Riceberry rice had a higher quality compared to non-organic rice.

Effect of physicochemical modification on granule morphology, pasting behavior, and functional properties of riceberry rice (Oryza Sativa L.) starch

This study aimed to investigate the effects of different physicochemical modifications of Riceberry rice (Oryza Sativa L.) starch on its morphology, pasting behavior, and functional properties. The methods include HCl lintnerization (1 N, 1.5 N, 2 N), autoclaving (135 °C for 14 min), HCl lintnerization combined with autoclaving, and freeze-thawing (-20 °C for 30 min). The result demonstrates that all modifications applied to the native starch increased the resistant starch (RS) content. The autoclaved Riceberry rice starch showed the highest RS content (49.66 ± 0.14%) and lowest estimated glycemic index (eGI) (50.03 ± 0.01%), indicating a healthy, low glycemic food. All treatments improved the solubility and water holding capacity (WHC) of native starch without destroying granule structure, whereas swelling power decreased with increased acid temperature-dependent concentration. Autoclave treatment increased WHC significantly of the modified starches with the damaged starch granules. The color values of lintnerized starch were reduced due to the removal of color pigment anthocyanin. Therefore, the result of this study provides a better understanding of the various modification methods for the functional properties of Riceberry rice starches for potential applications in a wide range of food applications.

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w), 60% (w/w), 80% (w/w), and 100% (w/w) with 100% (w/w) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF− and POF+. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (w/w)–80% (w/w) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF+ yeast contained more 4-vinylguaiacol contents than those found in beers made from POF− yeasts. This study suggests that Riceberry rice malt or POF− yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer.

Riceberry Rice Bran Protein Hydrolyzed Fractions Induced Apoptosis, Senescence and G1/S Cell Cycle Arrest in Human Colon Cancer Cell Lines

Riceberry rice bran is the part of rice that has been scrubbed out during the coloring process. There are various health benefits to be gained from foods with a high protein content. This work aimed to study the effect of hydrolyzed riceberry rice bran extracts on colon cancer cell lines compared to normal cells. The MTT assay result showed that our extract has lower cytotoxicity effects on normal cells (PCS-201-010, IC50 = 6745 µg/mL) compared to colon cancer cell lines and has a greater effect on metastatic cancer cell lines (SW-620, IC50 = 5468 µg/mL) than non-metastatic cancer cell lines (HT-29, IC50 = 6054 µg/mL). The apoptotic inductive effects of HRBE on SW-620 were observed after 72 h at a maximum rate of 76% and at maximum concentration. According to the result of the cell senescence analysis after 24 h of HRBE treatment, the percentage of HT-29 (86%) expressing SA-β-gal was much higher than that of SW-620 (32%). Consequently, the decrease in the cell population in the S and M/G2 phases indicated cell cycle arrest in HT-29 cells after being treated with HRBE. Focusing on the peptide fraction size of HRBE, the largest (&gt;50 kDa) fraction showed the highest anticancer activity compared to other fractions. In conclusion, the hydrolyzed riceberry rice bran extract induced the apoptosis process in the metastatic cancer cells and induced the senescence process in the non-metastatic cancer cells. This observed information will be useful and applicable for medical research and colon cancer treatment in the future.

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.

Modified hierarchical zeolite X derived from riceberry rice husk for propionic acid adsorption

Riceberry rice has gained a lot of attention recently in Thailand because of its high nutrition. Riceberry rice husk can be successfully extracted a silica source for zeolite X synthesis as waste utilization by hydrothermal synthesis method. In addition, the hierarchical zeolite was prepared by two post-synthesis modifications, acid modification and recrystallization. The materials were characterized by X-ray fluorescence, X-ray diffraction, nitrogen adsorption/desorption and scanning electron microscopy. Yield of silica extraction from riceberry rice husk was achieved at 23.43% with high purity 81.36 %wt of silica content. After acid modification, 0.5HCl-X was successfully synthesized with high surface area of 543.8 m2 g−1 and monodisperse pore size distribution. All synthesized materials were used as the adsorbents for propionic acid adsorption with 222.26 g L−1 initial concentration of propionic acid. The amount of adsorbed propionic acid for 0.5HCl-X was 516 mg g−1 at equilibrium time 30 min and fitted to the pseudo-second order kinetic model.

Ultrasound-assisted enzymatic hydrolysis of broken Riceberry rice for sugar syrup production as a substrate for bacterial cellulose facial mask development

Nanocomposites based on bacterial cellulose in combination with osteogenic growth peptide for bone repair: cytotoxic, genotoxic and mutagenic evaluationsRaquel Mantuaneli Scarel-Caminagaa, Sybele Saskab, Leonardo Pereira Franchic, Raquel A. Santose, Ana Maria Minarelli Gaspara, Ticiana S.O. Capotea, Sidney José Lima Ribeirob, Younés Messaddeqb, Reinaldo Marchetto b, Catarina S. Takahashic d

Riceberry rice beverage decreases postprandial glycemic response, inflammatory markers and antioxidant status induced by a high-carbohydrate and moderate-fat meal in overweight and obese men.

Recent clinical studies support the beneficial role of riceberry rice and its food products in controlling the glycemic response in healthy subjects. The aim of the current work was to determine the effects of riceberry rice beverage (RRB) on postprandial glycemic, insulin and triglyceride responses, inflammatory biomarkers, and antioxidant status as well as appetite sensation following a high-carbohydrate and moderate-fat (HCMF) meal in overweight/obese subjects. Thirteen participants, overweight and obese men (age = 24.46 ± 0.90 years and BMI = 25.92 ± 0.69 kg m-2), completed a randomized, crossover intervention study. They consumed an HCMF meal with or without RRB (2 g of riceberry rice extract powder/400 ml). Blood samples and appetite sensation were measured at the fasting state and up to 6 h after meal consumption. The ingestion of the HCMF meal accompanied by RRB had a lower incremental area under the curve (iAUC) for postprandial plasma glucose, insulin, malondialdehyde (MDA) and serum triglyceride concentrations when compared to the control. A significant increase in the ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and thiol level, all measures of antioxidant capacity, was also observed in the participants who consumed the HCMF meal accompanied by RRB. The postprandial level of pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α) significantly increased at 3 h and 6 h after the HCMF meal intake when compared to the fasting state. Interestingly, these values were significantly decreased upon consumption of RRB. However, there were no statistically significant differences in the rating scores of hunger, fullness, desire to eat, and satiety among the tested meals. In conclusion, RRB intake prevented HCMF meal-induced postprandial glycemic, lipemic, and pro-inflammatory responses and improved plasma antioxidant capacity in overweight and obese participants.