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https://www.readbyqxmd.com/read/28720956/influence-of-sodium-chloride-and-vacuum-impregnation-on-the-quality-and-bioactive-compounds-of-parboiled-glutinous-rice
#1
Patiwit Loypimai, Kulab Sittisuanjik, Anuchita Moongngarm, Wilawan Pimthong
This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and phenolic compounds of parboiled rice. Parboiling with NaCl and VI resulted in increased lightness and higher concentrations of bioactive compounds than rice parboiled by the traditional method. The highest concentration of tocopherols, γ-oryzanol, and phenolic acids (syringic, and ferulic acids) were obtained from parboiled rice with NaCl concentration at 2% (w/v) and VI at 250 and 300 Pa...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28705504/determination-of-optimum-experimental-conditions-for-preparation-and-functional-properties-of-hydroxypropylated-phosphorylated-and-hydroxypropyl-phosphorylated-glutinous-rice-starch
#2
Liping Yang, Yibin Zhou, Xiangyu Zheng, Haisong Wang, Naifu Wang
Optimization of the preparation of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch was performed using a response surface methodology comprising three variables at three levels. Multi-linear regression was used to fit the degree of substitution and molar substitution against. Optimal reaction conditions were 9h, 42°C, 10% (hydroxypropylated), 148min, 150°C, 7% (phosphorylated) and 95min, 140°C, 7.8% (hydroxypropyl-phosphorylated). For hydroxypropylated, predicted optimal and experimental molar substitution values were found to be identical: 0...
July 10, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28672893/anthocyanins-from-black-rice-oryza-sativa-promote-immune-responses-in-leukemia-through-enhancing-phagocytosis-of-macrophages-in-vivo
#3
Ming-Jen Fan, Ping-Hsuan Yeh, Jing-Pin Lin, An-Cheng Huang, Jin-Cherng Lien, Hui-Yi Lin, Jing-Gung Chung
Rice is a staple food in numerous countries around the world. Anthocyanins found in black rice have been reported to reduce the risk of certain diseases, but the effects of crude extract of anthocyanins from Asia University-selected purple glutinous indica rice (AUPGA) on immune responses have not yet been demonstrated. The current study aimed to investigate whether AUPGA treatment could affect immune responses in murine leukemia cells in vivo. Murine acute myelomonocytic leukemia WEHI-3 cells were intraperitoneally injected into normal BALB/c mice to generate leukemia mice...
July 2017: Experimental and Therapeutic Medicine
https://www.readbyqxmd.com/read/28648847/study-on-the-change-and-acculturation-of-dietary-pattern-of-southeast-asian-workers-living-in-south-korea
#4
Eun Jung Lee, Kyung-Ran Lee, Seung-Joo Lee
This study analyzed the dietary pattern of Southeast Asian workers (Vietnamese, Thais, Cambodians and Myanmar) living in South Korea in order to recognize the dietary changes after they moved to South Korea. Questionnaires were completed by 251 Southeast Asian workers living in South Korea. Using a self-administered questionnaire, we assessed the diets before and after living in the hometown and in South Korea. Significant changes observed in the Southeast Asian workers were decreased in consumption frequency of fresh fruits, cooked vegetables, rice noodles, green tea and glutinous rice, and increase in consumption of Kimchi, seaweed, milk, coffee and pizza...
June 23, 2017: Appetite
https://www.readbyqxmd.com/read/28621110/characterization-of-microbial-communities-in-chinese-rice-wine-collected-at-yichang-city-and-suzhou-city-in-china
#5
Yucai Lyu, Yanli Gong, Yajie Li, Zejiang Pan, Yi Yao, Ning Li, Jinling Guo, Dachun Gong, Yihong Ti, Caiyun Peng
Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 d. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing...
June 16, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28595086/evaluation-of-different-pcr-primers-for-denaturing-gradient-gel-electrophoresis-dgge-analysis-of-fungal-community-structure-in-traditional-fermentation-starters-used-for-hong-qu-glutinous-rice-wine
#6
Xu-Cong Lv, Ya-Jun Jiang, Jie Liu, Wei-Ling Guo, Zhi-Bin Liu, Wen Zhang, Ping-Fan Rao, Li Ni
Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine...
May 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28559608/the-states-of-water-in-glutinous-rice-flour-characterized-by-interpreting-desorption-isotherm
#7
Xuewei Zhao, Hua Zhang, Ruiqian Duan, Zhiqiang Feng
Water content of glutinous rice flour were determined after equilibrium at water activity (aw) of 0.06-0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with aw were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28481338/eating-glutinous-brown-rice-twice-a-day-for-8-weeks-improves-glycemic-control-in-japanese-patients-with-diabetes-mellitus
#8
T Nakayama, Y Nagai, Y Uehara, Y Nakamura, S Ishii, H Kato, Y Tanaka
OBJECTIVE: We recently reported that eating glutinous brown rice (GBR) for 1 day improved the whole-day glucose profile and postprandial plasma glucose level compared with eating white rice (WR) or standard brown rice. However, it was unknown whether eating GBR could maintain improvement of glycemic control for a longer period. Therefore, we evaluated the effect of GBR intake for 8 weeks on glycemic control in outpatients with diabetes mellitus. METHODS: This was an open-label randomized crossover study in outpatients with type 2 diabetes...
May 8, 2017: Nutrition & Diabetes
https://www.readbyqxmd.com/read/28429906/eating-glutinous-brown-rice-for-one-day-improves-glycemic-control-in-japanese-patients-with-type-2-diabetes-assessed-by-continuous-glucose-monitoring
#9
RANDOMIZED CONTROLLED TRIAL
Yuko Terashima, Yoshio Nagai, Hiroyuki Kato, Akio Ohta, Yasushi Tanaka
BACKGROUND AND OBJECTIVES: We investigated whether intake of non-glutinous brown rice (BR) or glutinous brown rice (GBR) for 1 day had an influence on the daily glucose profile measured by continuous glucose monitoring (CGM) when compared with intake of non-glutinous white rice (WR). METHODS AND STUDY DESIGN: A total of 37 inpatients with type 2 diabetes mellitus (T2DM) were recruited for a 3-day randomized triple cross-over trial in which they ate WR, BR, or GBR for 1 day each...
May 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28384852/association-of-62-g-a-polymorphism-in-the-resistin-gene-with-type-2-diabetes-mellitus-among-thais-case-control-study
#10
Theerawut Thammakun, Wongsa Laohasiriwong, Ratthaphol Kraiklang, Nittaya Saengprajak
INTRODUCTION: Resistin gene (RETN) polymorphisms in humans may have a role in the pathogenesis of Type 2 Diabetes Mellitus (T2DM) and insulin resistance. There is still lack of evidence on association between +62 G>A polymorphism in the RETN and T2DM among Thais. AIM: To determine the effect of polymorphisms at +62 G>A of RETN on Thai T2DM. MATERIALS AND METHODS: This matched case control study was conducted with a total of 360 samples from all regions of Thailand (180 Thai new T2DM cases and 180 non-T2DM Thais for control) were enrolled...
February 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28317746/effect-of-vaccinium-bracteatum-thunb-leaf-pigment-on-the-thermal-pasting-and-textural-properties-and-microstructure-characterization-of-rice-starch
#11
Yuan Xu, Mingcong Fan, Sumei Zhou, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi
In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), and lower values of gelatinization enthalpy (ΔHg), and retrogradation enthalpy (ΔHr), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28241110/molecular-structure-and-physicochemical-properties-of-starches-from-rice-with-different-amylose-contents-resulting-from-modification-of-osgbssi-activity
#12
Changquan Zhang, Shengjie Chen, Xinyu Ren, Yan Lu, Derui Liu, Xiuling Cai, Qianfeng Li, Jiping Gao, Qiaoquan Liu
OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose chains. Transgenic rice lines with various GBSSI activities were previously developed via site-directed mutagenesis of the Wx gene in the glutinous cultivar Guanglingxiangnuo (GLXN). In this study, grain morphology, molecular structure, and physicochemical properties were investigated in four transgenic lines with modified OsGBSSI activity and differences in amylose content. A milky opaque appearance was observed in low- and non-amylose rice grains due to air spaces in the starch granules...
March 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28193401/multiresponse-optimization-of-a-uplc-method-for-the-simultaneous-determination-of-tryptophan-and-15-tryptophan-derived-compounds-using-a-box-behnken-design-with-a-desirability-function
#13
Widiastuti Setyaningsih, Irfan E Saputro, Ceferino A Carrera, Miguel Palma, Carmelo G Barroso
A Box-Behnken design was used in conjunction with multiresponse optimization based on the desirability function to carry out the simultaneous separation of tryptophan and 15 derivatives by Ultra Performance Liquid Chromatography. The gradient composition of the mobile phase and the flow rate were optimized with respect to the resolution of severely overlapping chromatographic peaks and the total run time. Two different stationary phases were evaluated (hybrid silica and a solid-core-based C18 column). The methods were validated and a suitable sensitivity was found for all compounds in the concentration range 1-100μgL(-1) (R(2)>0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069120/effect-of-repeated-cycled-crystallization-on-digestibility-and-molecular-structure-of-glutinous-bora-rice-starch
#14
Pallab Kumar Borah, Sankar Chandra Deka, Raj Kumar Duary
The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product development. The SDS content increased from 18.01±2.11% to 82.81±2.34%. An increase in the resistance to digestion, crystallinity, molecular weight, polydispersity and molecular order was observed in the optimal SDS product...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27956859/correlation-between-phytochemical-and-mineral-contents-and-antioxidant-activity-of-black-glutinous-rice-bran-and-%C3%A2-its-potential-chemopreventive-property
#15
Paradorn Ngamdee, Uthai Wichai, Sudarat Jiamyangyuen
In this work total anthocyanin content (TAC), total flavonoid content (TFC), total phenolic content (TPC) and minerals found in five black glutinous rice cultivars (MS, SK, PY, PC and KK) from Thailand were analyzed. The antioxidant activity of anthocyanin-rich black glutinous rice bran extracts against nitric oxide radical (NO˙), superoxide radical (O2˙Ż) and lipid peroxyl radical (LOO˙) was also determined. Potential chemopreventive property of rice bran extract was screened based on cellular bioassays for phase II detoxification enzyme induction...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27884716/therapeutic-effects-of-traditional-chinese-medicine-niubeixiaohe-in-mouse-tuberculosis-models
#16
COMPARATIVE STUDY
Yan Liang, Xiaomei Wang, Jinying Song, Lan Wang, Dan Chen, Yourong Yang, Xuejuan Bai, Jie Wang, Yingchang Shi, Shibing Chen, Jun Liu, Cunwei Yang, Huafeng Luo, Guangling Liu, Xueqiong Wu
ETHNOPHARMACOLOGICAL RELEVANCE: The traditional Chinese medicine Niubeixiaohe (NBXH) is an effective anti-tuberculosis prescription, which is made up of Bulbus Fritillariae Cirrhosae, Rhizoma Bletillae, Radix Platycodonis, Fructus Arctii, Herba Houttuyniae and Glutinous rice. In this study, NBXH powder (I) and three kinds of NBXH extracts (II, III, and IV) were prepared. The water decoction of NBXH had been used to treat TB in clinic sixteen years suggested that it was effective to treat TB...
January 4, 2017: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/27808362/a-two-step-method-for-identification-of-the-chinese-glutinous-rice-suyunuo-based-on-issr-scar-and-allele-specific-markers
#17
Y B Lin, Y M Zhang, Y Y Hang, M M Li, G C Zhou, X L Shen, X Q Sun
Suyunuo is a valuable glutinous rice variety cultivated mainly in the Lake Taihu area of China. Historically, Suyunuo was presented to emperors as a tribute, and, still today, enjoys a great reputation in China. This study aimed to develop a unique, specific molecular marker for the identification of Suyunuo rice. Polymerase chain reaction (PCR) amplification of inter-simple sequence repeat (ISSR) molecular markers was performed on Suyunuo and 11 other glutinous rice varieties that are mainly cultivated in the Yangtze River Delta region...
October 5, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27795683/genetic-diversity-of-the-wx-flanking-region-in-rice-landraces-in-northern-laos
#18
Chiaki Muto, Ryuji Ishikawa, Kenneth M Olsen, Kazuaki Kawano, Chay Bounphanousay, Toru Matoh, Yo-Ichiro Sato
A glutinous texture of endosperm is one of the important traits of rice (Oyza sativa L.). Northern Laos is known as a center of glutinous rice diversity. We genotyped INDEL, SSR and SNP markers in a sample of 297 rice landraces collected in northern Laos. These glutinous varieties were confirmed to share a loss-of-function mutation in Granule bound starch synthase I (Wx). INDEL markers revealed a high frequency of recombinant genotypes between indica and japonica. Principal component analysis using SSR genotypes of Wx flanking region revealed that glutinous indica landraces were scattered between non-glutinous indica and glutinous-japonica types...
September 2016: Breeding Science
https://www.readbyqxmd.com/read/27788685/influence-of-ethnic-traditional-cultures-on-genetic-diversity-of-rice-landraces-under-on-farm-conservation-in-southwest-china
#19
Yanjie Wang, Yanli Wang, Xiaodong Sun, Zhuoma Caiji, Jingbiao Yang, Di Cui, Guilan Cao, Xiaoding Ma, Bing Han, Dayuan Xue, Longzhi Han
BACKGROUND: Crop genetic resources are important components of biodiversity. However, with the large-scale promotion of mono-cropping, genetic diversity has largely been lost. Ex-situ conservation approaches were widely used to protect traditional crop varieties worldwide. However, this method fails to maintain the dynamic evolutionary processes of crop genetic resources in their original habitats, leading to genetic diversity reduction and even loss of the capacity of resistance to new diseases and pests...
October 27, 2016: Journal of Ethnobiology and Ethnomedicine
https://www.readbyqxmd.com/read/27777467/characterization-of-swiftlet-edible-bird-nest-a-mucin-glycoprotein-and-its-adulterants-by-raman-microspectroscopy
#20
Eric K S Shim, Gleen F Chandra, S Pedireddy, Soo-Y Lee
Edible bird's nest (EBN) is made from the glutinous salivary secretion of highly concentrated mucin glycoprotein by swiftlets (genus Aerodramus or Collocalia) native to the Indo-Pacific region. The unique Raman spectrum of EBN has vibrational lines that can be assigned to peptides and saccharides in the glycoprotein, and it can be used to screen for adulteration. The common edible adulterants classified into two types. Type I adulterants, such as fish bladder, pork skin, karaya gum, coralline seaweed, agar strips, and tremella fungus, were solids which adhered externally on the surface of the EBN cement...
September 2016: Journal of Food Science and Technology
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