Waxy Black Rice Research Articles

Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization

Chakhao poreiton (CP), is a pigmented, aromatic, waxy black rice traditionally grown in Manipur, India. Bouillon cube is extensively used in African and Indian culinary practices. It has been identified as ideal model for micronutrient fortification. Use of hydrogenated fats and monosodium glutamate as cube binder and taste enhancer creates health sustainability risks. In this study, cooked CP flour was applied as binder to develop a model coriander bouillon cube. Preparation process was optimized using RSM with a 5 level, two variable CCRD. Rice concentration and cooking time significantly impacted hardness, moisture content and dispersibility of the cubes. Evaluated optimal conditions were 200 g/l rice and 5 min cooking time. The resultant cube had 24.72% moisture, 24455.4 g hardness and dispersed in boiling water within 28.09 s. Strong adhesion of coriander particles by rice gel was observed microscopically. Its ethanolic extract showed strong FRAP of 3.94 μg FE/ml and DPPH reducing activity of 58.79%. Soup of optimized sample showed superior sensory scores for mouthfeel, aroma and overall acceptability than control. Flavor exerted by the aromatic rice powder was a positive attribute. Vacuum-packaged, refrigerated samples retained microbial safety till 20th day of storage without major changes in physicochemical and antioxidant properties.

Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment.

As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).

Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars

SummaryThis study was conducted to investigate the effects of steeping and sprouting on bioactive compounds of five pigmented rice, including two black and three red rice cultivars, and one ordinary rice. Dehulled rice samples were soaked in distilled water at 25 °C for different durations (0, 3, 6, 12, 24 and 48 h) and allowed to germinate under the dark condition at 25 °C and 95% humidity for 3 days. As the steeping time progressed up to 24 h, the germination rate and sprout growth of pigmented rice increased, and decreased at 48 h. During the soaking process, a gradual decrease in L* value (lightness) of soaking water was observed, with the highest reduction observed in Bosukheugchal (waxy black rice cultivar), indicating a considerable loss of anthocyanin during soaking. Black rice cultivars had the highest level of anthocyanin content, which was significantly reduced after germination. γ‐Aminobutyric acid (GABA) content (6.68–74.58 µg g−1) of pigmented rice cultivars increased significantly (226.36–339.91 µg g−1) (P ≤ 0.05) after germination. Germinated rice had 3.55 to 33.88 ‐times higher GABA content than non‐germinated rice. Total phenolic and flavonoid content in pigmented rice cultivars also increased after germination.

Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine.

Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4–24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial.

Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.

Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

Lactobacillus plantarum was encapsulated by slowly digestible hydrolyzed heat-moisture-treated (hydrolyzed-HMT) black waxy rice and applied in yoghurt. Incorporating these microcapsules in yoghurt resulted in higher viability of Lactobacillus bulgaricus C49 and Streptococcus thermophilus C44, especially in prolonged storage. The viability of L. bulgaricus and S. thermophilus (7.98 and 8.28 Log CFU/g) in synbiotic yoghurt was higher than in the control (7.81 and 7.96 Log CFU/g). Thirty-two aromatic compounds were detected and classified into 4 groups: alcohols, carbonyls, organic acids, and sulfur. Synbiotic yoghurt produced higher carbonyl compounds, particularly acetaldehyde and diacetyl. On the other hand, higher organic acid especially hexanoic, dodecanoic, acetic, butanoic, and pentanoic acids was observed at the end of fermentation but did not differ from control after storage. Ethanol was also higher in the synbiotic yoghurt due to the breakdown of glucose from starch and acetaldehyde by lactic acid bacteria. Weak correlation was found concerning sulfur compounds. Rice starch granules were aggregated and still retained its hexagonal shape, indicating high resistance to acid fermentation during 28 days of storage. The resistant starch coating from rice could provide a good prebiotic ingredient and allow the design of synbiotic yoghurt with enhanced aroma.

Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities

Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting properties, lower breakdown and higher thermal properties than native flour (p<0.05). Hydrolysis treatment was able to promote a low molecular weight starch that easily formed a crystalline structure after HMT. As a consequence, a significant increase in slowly digestible starch was observed (from 23.7% to 37.0% in waxy type and 22.2% to 34.6% non-waxy type). The survival of L. plantarum TISTR 1465 after simulated gastric fluid (90min) and simulated intestinal fluid (120min) of the Hydrolyzed 36h-HMT black waxy rice was higher (8.07±0.13logCFU/g and 7.48±0.12logCFU/g) than gum arabic (6.12±0.11 and 4.72±0.28logCFU/g) and no carrier (3.34±0.23 and 0.43±0.75logCFU/g) respectively. Moreover, these microcapsules also obtained the highest survival (8.67±0.20logCFU/g) after storage for 90days at 4°C. Under scanning electron microscopy, starch granules of the hydrolyzed 36h-HMT were seen as polyhedral shapes in the spherical aggregates that carried the microorganisms and reduced their injury and mortality. Short-chain fatty acids of the hydrolyzed 36h-HMT were much higher than positive control at every fermentation time (p<0.01). The fluorescence in situ hybridization result showed that the prebiotic property of hydrolyzed 36h-HMT black waxy rice can better aid the beneficial probiotic Lactobacillus spp. growth after 24h fermentation than the negative control (from 8.40±0.48 to 7.03±0.21logCFU/g, p<0.05) and commercial prebiotic Orafti®Synergy1 (8.40±0.48 to 7.47±0.08logCFU/g, p<0.01). Microencapsulation of hydrolyzed black waxy rice flour followed by HMT is proposed as a synbiotic ingredient to apply in synbiotic foods.

Germinated Waxy Black Rice Ameliorates Hyperglycemia and Dyslipidemia in Streptozotocin-Induced Diabetic Rats.

This study aimed to examine the anti-diabetic effect of germinated waxy black rice (GWBR) using streptozotocin (STZ)-induced diabetic rats. In the diabetic rats, GWBR supplementation for 8 weeks reduced plasma blood glucose concentrations, improved glucose clearance and prevented diabetes-induced weight loss. Rats with STZ-induced diabetes who received GWBR supplementation exhibited decreased expression of sodium-dependent glucose transporter 1 (SGLT1) and glucose transporter (GLUT) 2 genes and proteins in the small intestine via decreases in hepatocyte nuclear factor (HNF)-1α, HNF-1β, and HNF-4α, transcriptional factors that are involved in the regulation of SGLT1 and GLUT2, compared with the rats with STZ-induced diabetes that did not receive GWBR supplements. GWBR supplementation also enhanced the expression of GLUT4 and the genes and proteins involved in GLUT4 translocation, such as insulin receptor (IR) and insulin receptor substrate 1 (IRS1), and increased the phosphorylation of phosphoinositide 3-kinase (PI3K) and protein kinase B (PKB, Akt) proteins in skeletal muscle. GWBR further increased glycogen synthase (GS) 1 by decreasing glycogen synthase kinase (GSK)-3β in skeletal muscle. Interestingly, GWBR recovered STZ-impaired pancreatic β-cells, resulting in increased insulin synthesis and secretion. In addition, GWBR reduced serum triglyceride, total cholesterol, low-density lipoprotein cholesterol, aspartate transferase and alanine transferase concentrations and increased high-density lipoprotein cholesterol concentrations. Taken together, these findings suggest that GWBR could be a candidate for improving the diabetic condition by regulating glucose uptake in the intestine and muscle and regulating the secretion of insulin from the pancreas.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

This study aimed to compare the effects of 1% addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25°C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Germinated waxy black rice extract inhibits lipid accumulation with regulation of multiple gene expression in 3T3-L1 adipocytes.

The aim of this study was to investigate the anti-obesity effects of germinated waxy black rice (GWBR) extract in 3T3-L1 adipocytes. The inhibitory effect of GWBR extract against adipocyte differentiation was evaluated using Oil Red O staining and glycerol-3-phosphate dehydrogenase (GPDH) assay. GWBR extract inhibited adipocyte differentiation, but was not found to elicit any cytotoxicity. The mRNA levels of adipogenic transcriptional factors such as C/EBP-α and -β, PPAR-γ, and SREBP-1c, as well as adipogenic enzymes, including aP2, LPL, and FAS were significantly downregulated by treatment with GWBR extract compared to untreated control cells. However, mRNA levels of lipolytic genes such as HSL and ATGL, β-oxidation related genes CPT1, and UCP2 involved in thermogenesis were significantly up-regulated by treatment with GWBR extract. These data suggest that GWBR extract may be a potential functional food, and may have pharmacological applications in both the prevention and treatment of obesity.

Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

Abstract This study determined the phytochemicals in black colorant powder (BCP) prepared from black waxy rice bran, including phenolic compounds, carotenoids, total anthocyanins, and antioxidant activity. The moisture content (MC) of the rice bran was adjusted to 30% and 40% (% wet basis). Four levels of electric field strength (E) of ohmic heating were applied to assist solvent extraction (OHM-ASE) to prepare the BCP. The steaming-assisted solvent extraction (ST-ASE) and solvent extraction (RB-SE) served as controls. BCP extraction using OHM-ASE with 30% MC (E=100, 150, and 200 V/cm) and 40% MC (E=50, 100, 150, and 200 V/cm) showed higher concentrations of gallic acid (253.29–257.57 µg/g), caffeic acid (129.34–136.12 µg/g) ferulic acid (630.74–663.34 µg/g), total phenolics (187.18–201.61 µg GAE/g), lutein (70.6–72.4 µg/g), β-carotene (4.81–5.12 µg/g), and total anthocyanins (812.17–847.09 mg/100 g) than those obtained from either ST-ASE or RB-SE. The zeaxanthin and p -coumaric acid concentrations in the BCP obtained from all OHM-ASE extracts were comparable to those from ST-ASE. In addition, the BCP extracted with OHM-ASE showed the strongest antioxidant activity of all treatments. This study demonstrated that BCP prepared from OHM-ASE can be considered as a valuable source of phytochemicals with high antioxidant properties.

Germinated Waxy Black Rice Suppresses Weight Gain in High-Fat Diet-Induced Obese Mice.

This study was performed to investigate the antiobesity effect of germinated waxy black rice (GWBR) in high-fat diet (HFD)-induced obese mice. The mice were divided into a normal diet (ND) group, HFD group, and 2 test groups for 8 weeks: 2.5% GWBR-supplemented (GWBR-2.5) group and 5% GWBR-supplemented (GWBR-5) group. Supplementing with GWBR significantly reduced body weight gain and lipid accumulation in the liver and adipose tissue compared to the HFD control group. Triglyceride (TG), total cholesterol, and low-density lipoprotein-cholesterol levels in serum were decreased by GWBR supplementation, whereas high-density lipoprotein-cholesterol level significantly increased. In addition, mRNA levels of transcriptional factors, such as peroxisome proliferator-activated receptor-γ, CCAAT enhancer-binding protein (C/EBP)-α, C/EBP-β, sterol regulatory element-binding protein-1c, and related genes, including adipocyte fatty acid-binding protein, fatty acid synthase, and lipoprotein lipase, were significantly lower in the GWBR groups. However, lipolytic enzymes, such as hormone-sensitive lipase, adipose TG lipase, and carnitine palmitoyltransferase-1, and uncoupling protein 2 mRNA levels were significantly higher in GWBR-supplemented mice. These results suggest that GWBR exerts antiobesity effects by decreasing lipid accumulation and promoting lipolysis in HFD-induced obese mice.

흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as Acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (＋a) value was at 3.34 to 3.92, and (＋b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.

흑찰거대배아미를 이용한 팝라이스와 흑미차의 품질 특성

Research and Development Bureau, RDA, Jeonju 560-500, KoreaReceived October 17, 2014/Revised November 23, 2014/Accepted November 26, 2014Recently developed black waxy rice with a giant embryo (‘Nunkeunheukchal’, BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochem-icals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced ‘pop-rice’ showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB (‘Ilmibyeo’). In addition, melanoidin related products, polyphenol and functional amino acid con-tents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity (SC

Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

The concentration of nutrients in brown rice is mainly associated with embryo size. Various beneficial components have been purified from rice bran. Recently developed black waxy rice with a giant embryo (‘Milyang 263’, BGE), which is the ge t mutant of the GE gene, was selected and analyzed to produce high quality nutritional components. γ-Aminobutyric acid (GABA) content in BGE rice bran, one of the most important nutritional compounds in rice, showed a 10.6-fold increase (2.66±0.48 mg/g) compared to that of BGE brown rice (0.25±0.01 mg/g). In addition, brown rice and BGE rice bran showed enriched amylopectin (94.5±0.5 and 97.0±0.0%) and bioactive anthocyanin [Cy-3-G: 75.15±4.18 (brown rice), 82.97±0.81 (rice bran) and Pn-3-G: 1.52±0.50 (brown rice), 4.33±0.20 (rice bran); mg/100 g] contents. These results suggest that BGE rice bran can be used as an excellent raw material to efficiently produce high quality essential amino acids, cyanidin-3 glycoside-enriched anthocyanins, and GABA.

Comparative studies on major nutritional components of black waxy rice with giant embryo and its rice bran

Comparative studies on major nutritional components of black waxy rice with giant embryo and its rice bran

Application of Functional Colorant Prepared from Black Rice Bran in Yogurt

Food color becomes a significant part of food products; not only for its appearance but also its attractive consumer acceptability. Black waxy rice is one of the most potential plant sources of dark purple color of anthocyanins. Therefore, the present study was conducted to prepare the functional food colorant from the black rice bran. The flavored yogurt was chosen in this study due to its low pH favors the bright color of anthocyanins. The colorant powder, obtained from this work, was dark purple in color and contained γ-oryzanol, total phenolic, and anthocyanins with the amount of 18.14mg/g, 37.10mg/g, and 9.48mg/g, respectively. The colorant powder was indicated the successful application to yogurt. Yogurt added with colorant powder of 0.6% w/w presented a pleasant purplish-pink color (L = 68.41, C = 15.23). The chroma and lightness of yogurt were constant throughout 21 days under refrigeration storage (4°C).

Chemical Compositions, Phytochemicals, and Antioxidant Capacity of Rice Bran, Rice Bran Layer, and Rice Germ

In the present study, chemical compositions, phytochemicals, and antioxidant activity of rice bran (contained bran layer and rice germ) rice bran layer (without germ), and rice germ of four indica rice cultivars (waxy and non waxy) were investigated. The yield of rice bran, bran layer, and rice germ of all rice types were ranged between 17.59 -21.75%, 14.63-17.14%, and 2.81- 3.19% of the whole kernel, respectively. Rice germ fraction was high in protein, lipid, and fiber, whilst rice bran layer fraction was a good source of carbohydrate and ash. In the phytochemical compositions and antioxidant activity study, rice germ contained highest amount of α-tocopherol, γ-tocopherol, and indicated the strongest antioxidant activity. The rice bran layer showed highest level of γ-oryzanol with the amount ranged from 5.07mg/g in RD 6 to13.55mg/g in black waxy rice.

Anti-Obesity Effects of Germinated Brown Rice Extract through Down-Regulation of Lipogenic Genes in High Fat Diet-Induced Obese Mice

Lipid accumulation using Oil Red O dye was measured in 3T3-L1 murine adipocytes to examine the anti-obesity effect of four types of germinated rice, including germinated brown rice (GBR), germinated waxy brown rice (GWBR), germinated black rice (GB-R), and germinated waxy black rice (GWB-R). GBR methanol extract exhibited the highest suppression of lipid accumulation in the 3T3-L1 cell line and also the anti-obesity effect of GBR on high fat induced-obese mice. The mice were divided into three groups and were administered: ND, a normal diet; HFD control, a high fat diet; and GBR, a high fat diet plus 0.15% GBR methanol extract for 7 weeks. GBR administration significantly decreased body weight gain and lipid accumulation in the liver and epididymal adipose tissue as compared to the HFD control group. In addition, serum triglycerides (TGs) and total cholesterol (TC) levels were significantly decreased by following GBR administration compared with those in the HFD control group, whereas the high-density lipoprotein (HDL) cholesterol level increased. Furthermore, the mRNA levels of adipogenic transcriptional factors, such as CCAAT enhancer binding protein (C/EBP)-α, sterol regulatory element-binding protein (SREBP)-1c, and peroxisome proliferator activated receptors (PPAR)-γ, and related genes (aP2, FAS), decreased significantly. Taken together, GBR administration suppressed body weight gain and lipid accumulation in the liver and epididymal adipocytes, and improved serum lipid profiles, in part, by controlling adipogenesis through a reduction in transcriptional factors. These results suggest that GBR is a potential agent against obesity.