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Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 24369

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Dr. Piebiep Goufo

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Department of Agronomy and Plant Genetics, University of Minnesota Twin Cities, 411 Borlaug Hall, 1991 Upper Buford Circle, Saint Paul, MN 55108-6024, USA
Interests: phytochemicals; regulation of crop growth (cereals, legume grains and grapevine); induced resistance to biotic and abiotic stresses; integrated disease management; sustainable use of agricultural chemicals and biologicals; sustainable agriculture practices

Dr. John C Beaulieu

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Food Processing and Sensory Quality Research, Southern Regional Research Center, USDA ARS, New Orleans, LA 70124, USA
Interests: rice; amino acids; protein; phenolics; functional beverages; green technology; microgreens; value-added

Dr. Ming Hsuan Chen

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USDA ARS Dale Bumpers National Rice Research Center, 2890 Highway 130 E, Stuttgart, AR 72160, USA
Interests: rice grain quality; phytochemicals; resistant starch

Dr. Ida Wenefrida

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Guest Editor

Rice Research Station, Louisiana State University AgCenter, 1373 Caffey Rd., Rayne, LA 70578, USA
Interests: rice; cereal chemistry; high-protein rice; mutational breeding; biotechnology

Special Issue Information

Dear Colleagues,

Rice feeds approximately half the world’s population and is the main food crop in developing nations. However, the majority of rice consumed is white rice, which is not nutritionally dense and considered a starchy food source. Whole grain brown, red, purple, and black rice is superior to white rice since most nutrients such as oils, fatty acids, proteins, vitamins, micronutrients, and antioxidants are retained in the germ and bran. These constituents deliver numerous health-promoting nutritional benefits to the consumer. Rice bran also contains high amounts of fiber and bioactive phytochemicals, such as tocopherols, tocotrienols, oryzanols, vitamin B complex, phytosterols, carotenoids, and phenolic compounds. Oryza sativa was the first crop plant to be fully sequenced; it has over 3000 re-sequenced varieties and the largest single-species publicly available germplasm collection in the world. This immense genetic diversity lends to numerous varieties with different morphological, physical, and physichochemical characteristics and associated value-added food applications. Other rice types (e.g., Oryza glaberrima) also have unique and underutilized bran components worthy of value-added development. Within this Special Issue, the goal is to highlight genetic approaches and/or value-added mechanisms currently being explored, including agricultural practices, climate change considerations, and processing, to open up the possibility for exploiting the endogenous health-beneficial characteristics of the tremendously important and underutilized whole brown, red, purple, and black rice crops.

Dr. Piebiep Goufo
Dr. John C Beaulieu
Dr. Ming Hsuan Chen
Dr. Ida Wenefrida
Guest Editors

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Keywords

breeding
cereal chemistry
functional beverages
functional beverages
germination
lipids
phenolics
phytochemicals
processing
protein
value-added

Published Papers (11 papers)

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Research

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17 pages, 1161 KiB

Open AccessArticle

Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification

by Sumiko Nakamura and Ken’ichi Ohtsubo

Foods 2023, 12(13), 2510; https://doi.org/10.3390/foods12132510 - 28 Jun 2023

Viewed by 930

Abstract

In the present paper, we investigated the characteristics of chalky rice grains generated by ripening under high temperature and compared them with whole grains. We evaluated 14 unpolished Japonica rice grains harvested in Japan in 2021, and these samples (original grains) were divided into two groups (a whole grain group and a chalky grain one). We found that not only activities of endogenous amylase and proteinase, but also cell wall-degrading enzymes, such as xylanase and cellulase, changed markedly between chalky grains and whole grains. Using rice grains blended with 30% of chalky grains as the material, we compared the sugar and mineral contents and textural properties of the rice grains soaked and boiled in either ordinary water or hard water, such as Evian or Contrex. It was shown that xylanase, in addition to amylase and proteinase, may play an important role in changing the texture of the boiled chalky rice grains. For the sake of preventing the above-mentioned deterioration in the texture of boiled grains of chalky rice, we tried to use hard water, such as Evian or Contrex, to soak and cook the chalky rice grains. It was shown that the hard water was useful for the prevention of texture deterioration of the boiled rice grains due to inhibition of the activities of endogenous hydrolytic enzymes, such as α-amylase, β-amylase, proteinase, and xylanase. Furthermore, we found that the hard water was useful in increasing the calcium absorption through the meal by 2.6 to 16.5 times. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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15 pages, 920 KiB

Open AccessArticle

Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice

by Mehedi Hasan, Nguyen Van Quan, La Hoang Anh, Tran Dang Khanh and Tran Dang Xuan

Foods 2023, 12(13), 2501; https://doi.org/10.3390/foods12132501 - 27 Jun 2023

Cited by 2 | Viewed by 1181

Abstract

This is the first investigation, conducted in a completely randomized design (CRD), to determine the effects of different salinity levels (75 and 150 mM) and germination periods (3, 4, and 5 days) on momilactone and phenolic accumulations in germinated brown rice (GBR) var. Koshihikari. Particularly, the identification of bioactive compounds was confirmed using electrospray ionization-mass spectrometry (ESI-MS) and nuclear magnetic resonance (NMR) spectroscopy (¹H and ¹³C). Momilactone A (MA) and momilactone B (MB) amounts were determined by ultra-performance liquid chromatography–electrospray ionization-mass spectrometry (UPLC–ESI-MS), whereas other compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Accordingly, GBR under B2 treatment (75 mM salinity for 4 days) showed the greatest total phenolic and flavonoid contents (14.50 mg gallic acid and 11.06 mg rutin equivalents, respectively, per g dry weight). GBR treated with B2 also accumulated the highest quantities of MA, MB, ρ-coumaric, ferulic, cinnamic, salicylic acids, and tricin (18.94, 41.00, 93.77, 139.03, 46.05, 596.26, and 107.63 µg/g DW, respectively), which were consistent with the strongest antiradical activities in DPPH and ABTS assays (IC₅₀ = 1.58 and 1.78 mg/mL, respectively). These findings have implications for promoting the value of GBR consumption and rice-based products that benefit human health. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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17 pages, 2519 KiB

Open AccessArticle

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

by Ana Castanho, Cristiana Pereira, Manuela Lageiro, Jorge C. Oliveira, Luís M. Cunha and Carla Brites

Foods 2023, 12(7), 1476; https://doi.org/10.3390/foods12071476 - 31 Mar 2023

Cited by 2 | Viewed by 2240

Abstract

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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15 pages, 1750 KiB

Open AccessArticle

Combined Effects of BEIIb and SSIIa Alleles on Amylose Contents, Starch Fine Structures and Physicochemical Properties of Indica Rice

by Yaqi Hu, Yanni Zhang, Shouwu Yu, Guofu Deng, Gaoxing Dai and Jinsong Bao

Foods 2023, 12(1), 119; https://doi.org/10.3390/foods12010119 - 26 Dec 2022

Cited by 2 | Viewed by 1298

Abstract

Starch branching enzyme IIb (BEIIb) and soluble starch synthase IIa (SSIIa) play important roles in starch biosynthesis in cereals. Deficiency in the BEIIb gene produces the amylose extender (ae) mutant rice strain with increased amylose content (AC) and changes in the amylopectin structure. The SSIIa gene is responsible for the genetic control of gelatinization temperature (GT). The combined effects of BEIIb and SSIIa alleles on the AC, fine structures, and physicochemical properties of starches from 12 rice accessions including 10 recombinant inbred lines (RIL) and their two parents were examined in this study. Under the active BEIIb background, starches with the SSIIa-GC allele showed a higher GT than those with the SSIIa-TT allele, resulting from a lower proportion of A chain and a larger proportion of B1 chains in the amylopectin of SSIIa-GC. However, starch with the BEIIb mutant allele (be2b) in combination with any SSIIa genotype displayed more amylose long chains, higher amylose content, B2 and B3 chains, and molecular order, but smaller relative crystallinity and proportion of amylopectin A and B1 chains than those with BEIIb, leading to a higher GT and lower paste viscosities. These results suggest that BEIIb is more important in determining the structural and physicochemical properties than SSIIa. These results provide additional insights into the structure-function relationship in indica rice rather than that in japonica rice and are useful for breeding rice with high amylose content and high resistant starch. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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14 pages, 3258 KiB

Open AccessArticle

Parboiled Germinated Brown Rice Improves Cardiac Structure and Gene Expression in Hypertensive Rats

by Nattira On-Nom, Kanoknad Khaengamkham, Aikkarach Kettawan, Thanaporn Rungruang, Uthaiwan Suttisansanee, Piya Temviriyanukul, Pattaneeya Prangthip and Chaowanee Chupeerach

Foods 2023, 12(1), 9; https://doi.org/10.3390/foods12010009 - 20 Dec 2022

Cited by 2 | Viewed by 1704

Abstract

Hypertension leads to oxidative stress, inflammation, and fibrosis. The suppression of these indicators may be one treatment approach. Parboiled germinated brown rice (PGBR), obtained by steaming germinated Jasmine rice, reduces oxidative stress and inflammation in vivo. PGBR contains more bioactive compounds than brown rice (BR) and white rice (WR). Anti-hypertensive benefits of PGBR have been predicted, but research is lacking. The anti-hypertensive effects of PGBR were investigated in the downstream gene network of hypertension pathogenesis, including the renin–angiotensin system, fibrosis, oxidative stress production, and antioxidant enzymes in N-nitro-L-arginine methyl ester (L-NAME)-induced hypertensive rats. To strengthen our findings, the cardiac structure was also studied. PGBR-exposed rats showed significant reductions in systolic blood pressure (SBP) compared to the hypertensive group. WR did not reduce SBP because of the loss of bioactive compounds during intensive milling. PGBR also reduced the expression of the angiotensin type 1 receptor (AT1R), transforming growth factor-β (TGF-β), and nicotinamide adenine dinucleotide phosphate (NADPH) oxidase (NOX4), which contribute to the renin–angiotensin system, fibrosis, and oxidative stress production, respectively. Losartan (Los, an anti-hypertensive drug)-treated rats also exhibited similar gene expression, implying that PGBR may reduce hypertension using the same downstream target as Los. Our data also indicated that PGBR reduced cardiac lesions, such as the cardiomyopathy induced by L-NAME. This is the first report on the anti-hypertensive effects of PGBR in vivo by the suppression of the renin response, fibrosis, and improved cardiac structure. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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14 pages, 701 KiB

Open AccessArticle

Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties

by Jiranan Ratseewo, Frederick Jame Warren, Naret Meeso and Sirithon Siriamornpun

Foods 2022, 11(24), 4079; https://doi.org/10.3390/foods11244079 - 16 Dec 2022

Cited by 3 | Viewed by 1480

Abstract

Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibility of pigmented rice as affected by FIR. The highest contents of amylose, total phenolic (TPC), total flavonoid (TFC) and total anthocyanins (TAC) were found in the purple and red varieties. Overall, FIR increased TPC, TFC and TAC, including antioxidant capacity. Quercetin and apigenin contents were increased while rutin and myricetin decreased significantly (p < 0.05) in all FIR-dried samples. Dephinidin, cyanidin-3-glucosides and pelargonidin increased after FIR treatment. Mostly, FIR-treated samples were found to have greater gelatinization enthalpy, compared with unheated rice samples. FIR-dried rice showed lower starch digestibility (25–40%) than unheated rice. This research suggested that the specific genotype of rice had the greatest influence on amylose content in pigmented rice, while FIR drying had no further effect. Our results suggest that FIR could enhance the content of the bioactive compounds capable of inhibiting α-amylase, thereby lowering starch digestibility. Hence, FIR may be considered as an appropriate drying method for pigmented rice regarding health benefits. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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18 pages, 1247 KiB

Open AccessArticle

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

by Sumiko Nakamura, Takeshi Ikeuchi, Aki Araki, Kensaku Kasuga, Kenichi Watanabe, Masao Hirayama, Mitsutoshi Ito and Ken’ichi Ohtsubo

Foods 2022, 11(6), 818; https://doi.org/10.3390/foods11060818 - 12 Mar 2022

Cited by 5 | Viewed by 2747

Abstract

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). Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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16 pages, 289 KiB

Open AccessArticle

Lipid Profiles in Preliminary Germinated Brown Rice Beverages Compared to Non-Germinated Brown and White Rice Beverages

by John C. Beaulieu, Robert A. Moreau, Michael J. Powell and Javier M. Obando-Ulloa

Foods 2022, 11(2), 220; https://doi.org/10.3390/foods11020220 - 14 Jan 2022

Cited by 7 | Viewed by 2263

Abstract

Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. ‘Rondo’ paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

11 pages, 1094 KiB

Open AccessArticle

The Effect of Rice vs. Wheat Ingestion on Postprandial Gastroesophageal Reflux (GER) Symptoms in Patients with Overlapping GERD-Irritable Bowel Syndrome (IBS)

by Tanisa Patcharatrakul, Sittikorn Linlawan, Suppawatsa Plaidum and Sutep Gonlachanvit

Foods 2022, 11(1), 26; https://doi.org/10.3390/foods11010026 - 23 Dec 2021

Cited by 5 | Viewed by 2833

Abstract

A randomized crossover study in twenty-one patients (18F, age 50 ± 13 years) with overlapping GERD-IBS was conducted to evaluate the effects of rice noodles (low FODMAPs) vs. wheat noodles (high FODMAPs) on typical GER symptoms, and the correlation between GERD symptoms and intestinal gas production. Results: Heartburn and regurgitation scores were highest in most patients (19/21) during the first 15 min after meals. At 15 min after lunch, wheat was significantly associated with more regurgitation and heartburn than rice. Also, at 15 min after breakfast, wheat aggravated more regurgitation than rice. Wheat ingestion was significantly associated with higher H₂ and CH₄ levels after lunch compared to rice, whereas gas levels before lunch were similar (p > 0.05). The area under the curve of H₂ and CH₄ concentration 15 min after a lunch of wheat moderately correlated with the regurgitation severity at 15-min (r = 0.56, p < 0.05). Conclusion: Wheat induced more GERD symptoms than rice in patients with overlapping GERD-IBS. This effect, immediately developed after lunch, was associated with more intestinal gas production. Thus, a low FODMAPs diet may relieve postprandial GERD symptoms in GERD patients with overlapping IBS. Wheat inducing more regurgitation than rice after breakfast suggests other mechanism(s) besides gut fermentation. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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Review

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21 pages, 681 KiB

Open AccessReview

Stabilization of Rice Bran: A Review

by Neşe Yılmaz Tuncel

Foods 2023, 12(9), 1924; https://doi.org/10.3390/foods12091924 - 08 May 2023

Cited by 7 | Viewed by 3605

Abstract

One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world’s population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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25 pages, 685 KiB

Open AccessReview

Organic Rice Production Practices: Effects on Grain End-Use Quality, Healthfulness, and Safety

by Christine Bergman and Mhansi Pandhi

Foods 2023, 12(1), 73; https://doi.org/10.3390/foods12010073 - 23 Dec 2022

Cited by 4 | Viewed by 2911

Abstract

Demand for rice labeled as organic is growing globally. Consumers state that foods labeled as organic are nutritionally superior and safer than their conventionally produced equivalent. The research question for this systematic review is as follows: is there a difference between the effects of sustainable agriculture and conventional farming methods on rice grain end-use quality, healthfulness, and safety? The studies (n = 23) examined for this review suggest that organic production practices don’t influence most end-use quality (e.g., chalk, milling yield, pasting properties) and healthfulness (e.g., gamma-oryzanol fraction and tocols) traits studied, or if it does, it will be to a small degree. If differences in end-use quality traits are found, they will be associated with grain protein content, which varies along with the dose of nitrogen applied during rice growth. We conclude that the studies evaluated in this review found that organically produced rice grain was less likely to contain residues of the pesticides (e.g., organochlorine) examined in the study than the rice is grown using conventional methods. There was some evidence that organically grown rice is more likely to be contaminated with mycotoxin-producing fungi and some mycotoxins. Common shortcomings of the studies were that they were poorly designed, with limited to no details of the cultural management practices used to grow the rice studied, the length of time fields was under organic management not stated, cultivars were not named, and the data wasn’t analyzed statistically. Full article

(This article belongs to the Special Issue Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods)

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