Food Bioscience
·
2024
·
IF 4.8
Aoxing Tang,Bangzhu Peng
The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.
研究领域:
食品科学
·
化学分析
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DOI
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2025
·
IF 3.1
Xiang Li,Kevin Shyong Wei Tan,Li Wang
This study was aimed to explore the alleviating effect of black rice (BR), black peeled rice (BPR), and black rice bran (BRB) on lipid metabolism disorders in hyperlipidemia mice caused by high fat and cholesterol diet (HFCD). Combined untargeted metabolomics and RNA-seq transcriptomics analysis was used to demonstrate the potential mechanism regulated by BR, BPR and BRB. The untargeted metabolomics analysis indicated that BR especially BRB significantly increased Deoxycholic acid, 5-Dehydroavenasterol, scyllo-Inositol, Phloretin, 5-KETE, Lipoxin B4, 3,4-Dihydroxybenzeneacetic acid levels, while BRB significantly regulated PPAR signaling pathway, Arachidonic acid metabolism, Regulation of lipolysis in adipocytes, Steroid biosynthesis, and Sphingolipid signaling pathway, which closely linked to lipid metabolism. Furthermore, RNA-seq transcriptomics analysis showed that BRB obviously regulated Steroid hormone biosynthesis ( Cyp2b9 , Cyp2b13 and Cyp2c38 ) and PPAR signaling pathway ( Pparg , Fabp4 , Cd36 and Plin4 ), which were closely associated with inflammation and lipid metabolism. Moreover, quantitative Real-Time Polymerase Chain Reaction (qRT-PCR) analysis validated this. The obtaining results were hoping to reveal the detailed mechanism of BRB in alleviating hyperlipidemia and provide some insights for developing a new kind of natural anti-hyperlipidemia drug.
研究领域:
营养学
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分子生物学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Haiying Cai,Qi Zhang,Lingzhi Shen,Jie Luo,Ruiyu Zhu,Jianwei Mao,Minjie Zhao,Chenggang Cai
The polyphenolic compounds in wines are beneficial to human health. To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation, 6 rice materials and 7 rice wine starters from rural areas were used to ferment Chinese rice wine. The results showed that black rice and the starter O4 were preferred for the optimum polyphenolic content and antioxidant activity, respectively. In addition, the results indicated that the polyphenolics of the rice wines were mainly derived from their plant materials and that various rice materials could result in drastically different wine quality. In contrast, the total polyphenol contents could be less significantly changed by using different starters. The antioxidant activity results of these fermented wines were consistent with the results of the total polyphenol contents. The rice wines produced using 6 different rice materials were significantly different in antioxidant activity measured by ABTS and FRAP assay . Similar to the results of the total polyphenol content and the antioxidant activity, the wine samples with different rice materials showed significantly different polyphenolic profiles compared with those of the rice wine group with different starters. These results suggested that rice materials and starters have different effects on polyphenol extraction and conversion of rice wines.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 15
·7209-7220
·
IF 4.125
Liu Yang,Xin Chen,Yue Zhou,Lu Mei,Yuting Wu,Hanju Sun,Shengfei Yao,Shangying Xu,Jinglei Li
BACKGROUND Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity. RESULTS PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW. CONCLUSION PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2020
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IF 4.972
Halah Aalim,Di Wang,Zisheng Luo
Black rice is recognized for managing diabetes in Chinese folk medicine. Therefore, the present study investigates the effect of thermal treatments and the succeeding cooking on black rice physicochemical properties, phenolic composition, total antioxidant activity (TAA), enzymes and glycation inhibition in addition to starch digestibility. Thermal decomposition of anthocyanin and cyanidin-3-glucoside was evident across all processing methods and reflected in increasing levels of protocatechuic acid, while proanthocyanidins (TPAC) were susceptible to cooking. Roasting of grains sustained total phenolics (TPC), flavonoids (TFC), TPAC, and antilipase activity. Additionally, the combined effect of frying and cooking diminished TFC, TPAC, and α-glucosidase inhibition. The thermally treated grains showed pronounced activity against α-amylase, α-glucosidase, and glycation, whereas their cooked counterparts reduced the estimated glycemic index (eGI), and enhanced resistant starch (RS). Processed grains chrominance, TAA, and apparent amylose content (AAC) showed a significant correlation with phenolics. These findings are demonstrating that black rice processing is favorable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia.
研究领域:
食品科学
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营养学
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植物化学
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产品关联
DOI
PubMed
高影响因子
PLoS One
·
2018
·Vol. 13
·期 4
·e0195754
·
IF 2.766
Yongsheng Zhu,Hanju Sun,Shudong He,Qiuyan Lou,Min Yu,Mingming Tang,Lijun Tu
Anthocyanins are naturally active substances. In this study, anthocyanins from black rice were obtained by membrane filtration and column chromatography separation. Five anthocyanin monomers in black rice extract were identified by HPLC-MS/MS, and the major anthocyanin monomer (cyanidin-3-glucoside, C3G) was purified by preparative HPLC (Pre-HPLC). The proliferative effects of the anthocyanins on Bifidobacteria and Lactobacillus were investigated by determining the media pH, bacterial populations and metabolic products. After anaerobic incubation at 37 °C for 48 h, not only the pH of the media containing C3G was lower than that of the extract of black rice anthocyanin (BRAE), but the numbers of both Bifidobacteria and Lactobacillus were also significantly increased. Furthermore, hydroxyphenylpropionic, hydroxyphenylacetic, and hydroxybenzoic acids and other metabolites were detected by GC-MS in vitro . Our results revealed that the anthocyanins and anthocyanin monomers from black rice had prebiotic activity and they were metabolized into several small molecules by Bifidobacteria and Lactobacillus.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 16
·期 4
·897-908
·
IF 5.581
Zhong Yejun,Zhang Yaqi,Liu Xiaozhen,Liu Chengmei,Wu Jianyong,Huang Haixia,Zhang Pei,Zeng Zicong
Superheated steam (SS), far-infrared radiation (FIR), and microwave treatment (Mw) are emerging stabilization treatments to improve the shelf life of black rice. However, their effects on the digestibility of cooked black rice remain unclear. Therefore, the structural characteristics of cooked black rice influenced by the above treatments and their effects on in vitro digestibility were compared. Results indicated that cooked SS stabilized black rice (CBR-SS) had the highest crystallinity (9.17%), the lowest porosity, and the completest protein network. Besides, the lowest level of rapidly digestible starch (31.02%) and the highest level of resistant starch (32.75%) were observed in CBR-SS. Consequently, CBR-SS showed the lowest equilibrium hydrolysis rate, kinetic constant, and expected glycemic index during in vitro starch digestion among the cooked stabilized black rice samples. Furthermore, the level of total bioaccessible phenolic compounds and antioxidant activity was the highest in CBR-SS. Therefore, SS stabilization treatment is the most valued as it grants cooked black rice the slowest starch digestibility and the highest level of bioaccessible phenolic compounds.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
Open Chemistry
·
2023
·Vol. 21
·期 1
·
IF 2.3
Yanmei Li,Fahu Yuan,Xiaohong He,Shaohua Fu,Bolin Fan
There is substantial evidence for the probiotic activity of anthocyanins, but the relationship between anthocyanins involved in the regulation of microbiota and intestinal inflammation has not been fully elucidated. The aim of this study was to investigate the regulatory effects of black rice anthocyanin extract (BRAE) on intestinal microbiota imbalance in mice with dextran sulfate sodium (DSS)-induced chronic colitis. DSS was added into drinking water to induce a mouse model of chronic experimental colitis, and BRAE was given by gavage (200 mg/kg/day) for 4 weeks. Body weight, fecal viscosity, and hematochezia were monitored during administration. After mice were sacrificed, the serum concentrations of TNF-α and IL-6 were detected by enzyme-linked immunosorbent assay, and the composition of intestinal flora was analyzed by 16S rDNA sequencing. The results showed that BRAE significantly suppressed DSS-induced colonic inflammatory phenotypes and maintained colon length in mice. In addition, BRAE reduced intestinal permeability and improved intestinal barrier dysfunction in mice with colitis. Gut microbiota analysis showed that BRAE significantly improved the imbalance of intestinal microecological diversity caused by DSS, inhibited the increase in the relative abundance of inflammatory bacteria, and promoted the abundance of anti-inflammatory probiotics including Akkermansia spp.
研究领域:
胃肠病学
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免疫学
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微生物学
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营养学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Yue Wang,Mingyu Yin,Jingjing Zhao,Xiaolong Li,Yuxing Cui,Yu Wang
BACKGROUND Black rice anthocyanins (BRA) possess antioxidant properties and can alleviate alcohol-induced liver injury but their stability in alcoholic beverages remains a challenge. This study investigated the effects of ethanol concentration on the structural stability of BRA/ β -cyclodextrins ( β -CDs) and their intermolecular interactions. RESULTS At low ethanol concentrations (<164.8 g kg − ¹), hydrogen bonding between cyanidin-3-glucoside (C3G) and β -CD was enhanced whereas higher concentrations (>164.8 g kg −1 ) reduced hydrogen bond formation. The main interactions between β -CD and C3G were hydrogen bonds and van der Waals forces. In contrast, hydroxypropylation of β -CD (HP- β -CD) enlarged the cavity volume, weakening direct hydrogen bonding with C3G; van der Waals forces dominated the binding, and hydrogen bonds originated mainly from surrounding ethanol and water molecules. CONCLUSION Ethanol influenced the stability of the inclusion complexes by modulating the number of hydrogen bonds. High ethanol concentrations (>164.8 g kg −1 ) increased the structural rigidity of β -CD but reduced intramolecular hydrogen bonds within its cavity, leading to decreased stability. In contrast, the hydroxypropyl groups of HP- β -CD enlarged its cavity volume and height, allowing C3G to rely primarily on van der Waals interactions for stability. Consequently, HP- β -CD exhibited greater resistance to ethanol-induced destabilization. © 2025 Society of Chemical Industry.
研究领域:
食品化学
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生物化学
·
药学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Halah Aalim,Sulafa B.H. Hashim,Chenguang Zhou,Xiaobo Zou,Zisheng Luo
Black rice ( Oryza sativa L. ) is a valuable source of bioactive phenolic compounds. This study aimed to explore the impact of the rice matrix on the recovery and bioaccessibility of total phenolic content (TPC), total anthocyanin content (TAC), phenolic composition, and total antioxidant activity (TAA) quantified as 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, and ferric reducing activity power (FRAP) during simulated gastrointestinal digestion, in addition to physicochemical characterization of the samples. Freshly cooked black rice (CBR) and black rice phenolic extract (BRE) were subjected to three-phase simulated gastrointestinal digestion. The results showed that the CBR showed a lower recovery index for TPC, TAC, and TAA than that of the BRE during oral and gastric digestion. However, intestinal digestion of CBR increased the TPC and TAC recovery indices compared with the BRE matrix. Digestion of the CBR matrix resulted in a marked improvement ( p < 0.05) in the bioaccessibility of monomeric anthocyanins and FRAP activity while maintaining comparable levels ( p > 0.05) of TPC, ABTS , and gallic acid to the BRE matrix. Cyanidin-3-glucoside decomposition was evident during the intestinal digestion of both samples, followed by a notable surge in gallic acid and protocatechuic acid. Isolated starch (BRS) demonstrated superior starch digestibility during oral and intestinal digestion compared with CBR. The samples displayed distinct matrix characteristics, which were confirmed by the DSC , FTIR , and XRD patterns. These findings highlight the significance of the digestion matrix in determining the bioavailability and antioxidant capacity of rice-derived phenolic compounds.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2025
·
IF 9.7
Weifan Gao,Yan Cui,Mingwei Xue,Xintao Liu,Xin Meng,Wutong Jiang,Xinyu Jiang,Dali Zhang,Mingzhu Zheng,Jingsheng Liu
This study investigated the interaction between ultrasonic-treated black rice insoluble dietary fiber (UBIDF) and Aronia melanocarpa anthocyanins (AMA) and the effect on anthocyanins stability. The results showed that the maximum adsorption of AMA by UBIDF with optimal ultrasonication conditions (300 W, 54 °C, 31 min, and a liquid-to-solid ratio of 38:1, v/w) and optimal adsorption parameters (95 min, 37 °C, 3 mg/mL, pH 5) was 46.54 ± 0.87 mg/g. Structural analysis revealed that the interaction between UBIDF and AMA was related to hydrogen bonding, which effectively inhibited crystallization. The non-covalent binding between UBIDF and AMA enhanced the thermal stability of UBIDF-AMA complexes. Compared to BIDF-AMA, the particle size of UBIDF-AMA decreased, while the specific surface area increased, which was consistent with the results of increasing in water-holding capacity, oil-holding capacity, and swelling capacity. The stability test results demonstrated that UBIDF significantly improved the environmental stability of AMA, with a retention rate as high as 94.30 %. Additionally, the non-covalent binding between UBIDF and AMA effectively enhanced the bio-accessibility and antioxidant activity of AMA. This study reveals the potential of ultrasonic-treated dietary fiber in adsorbing anthocyanins and provides a theoretical basis for dietary fiber-polyphenol complexes development.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Huali Wang,Matthew Kay,Daojiu Zhang,Guijie Chen,Xiang Li
In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g −1 ) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formation of carbonyl groups in oxidized MP, and improved surface hydrophobicity and gel water holding capacity. Additionally, 10 and 20 mg g −1 BE increased the ordered structure of oxidized MP. Furthermore, dynamic rheometer results showed a significant increase in the storage modulus (G') of oxidized MP with 10 and 20 mg g −1 BE during heating. Scanning Electron Microscopy (SEM) showed that MP formed a denser network structure with addition of 10 and 20 mg g −1 BE. Low-Field Nuclear Magnetic Resonance (LF-NMR) and magnetic resonance imaging (MRI) showed that there is a significant increase in immobile water in MP gel and a decrease in free water within the 20 mg g −1 BE group. In conclusion, 20 mg g −1 supplemented BE significantly improved the structure order and hardness of oxidized MP gel, increased its structure density and water holding capacity, and it provides a theoretical basis for the application of antioxidants in meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）