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https://www.readbyqxmd.com/read/29137779/physicochemical-properties-of-germinated-dehulled-rice-flour-and-energy-requirement-in-germination-as-affected-by-ultrasound-treatment
#1
Junzhou Ding, Gary G Hou, Mengyi Dong, Shanbai Xiong, Siming Zhao, Hao Feng
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking...
March 2018: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/29037710/cooking-quality-properties-and-free-and-bound-phenolics-content-of-brown-black-and-red-rice-grains-stored-at-different-temperatures-for-six-months
#2
Valmor Ziegler, Cristiano Dietrich Ferreira, Jessica Fernanda Hoffmann, Fábio Clasen Chaves, Nathan Levien Vanier, Maurício de Oliveira, Moacir Cardoso Elias
The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28946487/enhancement-of-gama-aminobutyric-acid-gaba-and-other-health-related-metabolites-in-germinated-red-rice-oryza-sativa-l-by-ultrasonication
#3
Junzhou Ding, Alexander V Ulanov, Mengyi Dong, Tewu Yang, Boris V Nemzer, Shanbai Xiong, Siming Zhao, Hao Feng
Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. Ultrasonication, a form of physical stimulation, has been documented as a novel approach to improve the nutritional quality of plant-based food. This study was undertaken to test the use of ultrasound to enhance the nutritional value of red rice. Ultrasonication (5min, 16W/L) was applied to rice during soaking or after 66h germination...
January 2018: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/28873629/phenolic-acids-anthocyanins-proanthocyanidins-antioxidant-activity-minerals-and-their-correlations-in-non-pigmented-red-and-black-rice
#4
Yafang Shao, Zhanqiang Hu, Yonghong Yu, Renxiang Mou, Zhiwei Zhu, Trust Beta
Soluble-free, soluble-conjugated, insoluble-bound phenolics and antioxidant activity, flavonoid (TFC), proanthocyanidins (TPAC), anthocyanins and minerals of fifteen whole rice grains with different colors were investigated. Soluble-free protocatechuic and vanillic acids were only quantified in black rice, which had the most quantities. Non-pigmented rice had no detectable conjugated protocatechuic and 2,5-dihydroxybenzoic acids both of which were found in black and red rice, respectively. The main bound phenolic acids were ferulic and p-coumaric, as well as 2,5-dihydroxybenzoic in red rice and protocatechuic and vanillic acids in black rice...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873531/investigation-of-color-deepening-phenomenon-in-catechin-4%C3%A2-8-dimer-as-a-proanthocyanidin-model-and-structural-determination-of-its-derivatives-by-oxidation
#5
Sakina Hayashi, Kohei Nakano, Emiko Yanase
To elucidate the mechanism of the color-deepening phenomenon in aged red rice samples, a partial structure of proanthocyanidin, (+)-catechin-(4→8)-dimer (1), was synthesized as a model compound and subjected to chemical oxidation. HPLC analysis of oxidized 1 revealed new peaks which were isolated; among these, four compounds (2-5) having formed intramolecular bonds between the D and B rings were determined. These compounds and their derivatives in red rice extracts were identified by multiple reaction monitoring mass spectrometry...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28834651/gene-flow-from-single-and-stacked-herbicide-resistant-rice-oryza-sativa-modeling-occurrence-of-multiple-herbicide-resistant-weedy-rice
#6
Joseph Dauer, Andrew Hulting, Dale Carlson, Luke Mankin, John Harden, Carol Mallory-Smith
BACKGROUND: Provisia™ rice (PV), a non-genetically engineered (GE) quizalofop-resistant rice, will provide growers with an additional option for weed management to use in conjunction with Clearfield® rice (CL) production. Modeling compared the impact of stacking resistance traits versus single traits in rice on introgression of the resistance trait to weedy rice (also called red rice). Common weed management practices were applied to 2-, 3-, and 4-year crop rotations and resistant and multiple-resistant weedy rice seeds, seedlings, and mature plants were tracked for 15 years...
August 23, 2017: Pest Management Science
https://www.readbyqxmd.com/read/28646518/comparative-proteomics-and-protein-profile-related-to-phenolic-compounds-and-antioxidant-activity-in-germinated-oryza-sativa-kdml105-and-thai-brown-rice-mali-dang-for-better-nutritional-value
#7
Sarunyaporn Maksup, Sarintip Pongpakpian, Sittiruk Roytrakul, Suriyan Cha-Um, Kanyaratt Supaibulwatana
BACKGROUND: Brown rice (BR) and germinated brown rice (GBR) are considered as a prime source of carbohydrate and bioactive compounds for more than half of the world's populations. Several studies have reported on the proteomics of BR and GBR; however, the proteomic profiles related to the synthesis of bioactive compounds are less well documented. In this study, BR and GBR were used in a comparative analysis of the proteomic and bioactive compound profiles for two famous Thai rice varieties, Khao Dawk Mali 105 (KDML) and Mali Dang (MD)...
June 24, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28539687/phylogenetic-analysis-of-monascus-and-new-species-from-honey-pollen-and-nests-of-stingless-bees
#8
R N Barbosa, S L Leong, O Vinnere-Pettersson, A J Chen, C M Souza-Motta, J C Frisvad, R A Samson, N T Oliveira, J Houbraken
The genus Monascus was described by van Tieghem (1884) to accommodate M. ruber and M. mucoroides, two species with non-ostiolate ascomata. Species delimitation in the genus is still mainly based on phenotypic characters, and taxonomic studies that include sequence data are limited. The genus is of economic importance. Species are used in fermented Asian foods as food colourants (e.g. 'red rice' (ang-kak, angka)) and found as spoilage organisms, and recently Monascus was found to be essential in the lifecycle of stingless bees...
March 2017: Studies in Mycology
https://www.readbyqxmd.com/read/28529082/rice-expression-database-red-an-integrated-rna-seq-derived-gene-expression-database-for-rice
#9
Lin Xia, Dong Zou, Jian Sang, Xingjian Xu, Hongyan Yin, Mengwei Li, Shuangyang Wu, Songnian Hu, Lili Hao, Zhang Zhang
Rice is one of the most important stable food as well as a monocotyledonous model organism for the plant research community. Here, we present RED (Rice Expression Database; http://expression.ic4r.org), an integrated database of rice gene expression profiles derived entirely from RNA-Seq data. RED features a comprehensive collection of 284 high-quality RNA-Seq experiments, integrates a large number of gene expression profiles and covers a wide range of rice growth stages as well as various treatments. Based on massive expression profiles, RED provides a list of housekeeping and tissue-specific genes and dynamically constructs co-expression networks for gene(s) of interest...
May 20, 2017: Journal of Genetics and Genomics, Yi Chuan Xue Bao
https://www.readbyqxmd.com/read/28515384/physicochemical-and-antioxidant-properties-of-rice-bran-oils-produced-from-colored-rice-using-different-extraction-methods
#10
Sukanya Mingyai, Aikkarach Kettawan, Khongsak Srikaeo, Riantong Singanusong
This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities; Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO2 extraction (SC-CO2). Yields, color, acid value (AV), free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol and fatty acid profile were analyzed...
June 1, 2017: Journal of Oleo Science
https://www.readbyqxmd.com/read/28481231/zeolite-containing-mixture-supplementation-ameliorated-dextran-sodium-sulfate-induced-colitis-in-mice-by-suppressing-the-inflammatory-bowel-disease-pathway-and-improving-apoptosis-in-colon-mucosa
#11
Weida Lyu, Huijuan Jia, Chuanzong Deng, Kenji Saito, Seigo Yamada, Hisanori Kato
Inflammatory bowel disease (IBD) is induced by multiple environmental factors, and there is still no known treatment capable of curing the disease completely. We propose a zeolite-containing mixture (Hydryeast(®), HY)-a multi-component nutraceutical of which the main ingredients are Azumaceramics (mixture of zeolite and oyster shell burned under high temperature), citric acid, red rice yeast (monascus) and calcium stearate-as a nutraceutical intervention in IBD to ameliorate dextran sodium sulfate (DSS)-induced colitis...
May 6, 2017: Nutrients
https://www.readbyqxmd.com/read/27843741/trace-elements-in-native-and-improved-paddy-rice-from-different-climatic-regions-of-sri-lanka-implications-for-public-health
#12
Saranga Diyabalanage, Thamara Navarathna, Hemalika T K Abeysundara, Sanath Rajapakse, Rohana Chandrajith
BACKGROUND: Samples of 226 new improved and 21 indigenous rice (Oryza sativa L.) varieties were collected from the rice fields in three climatic zones of Sri Lanka and concentrations of 18 trace elements (Li, B, Al, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Ba, Pb and Bi) were measured giving particular emphasis on Se, Cd and As using ICP-MS. The two way multivariate analysis of variance (MANOVA) method was employed to identify the differences in composition among rice from different climatic zones...
2016: SpringerPlus
https://www.readbyqxmd.com/read/27813825/optimization-of-enzyme-assisted-improvement-of-polyphenols-and-free-radical-scavenging-activity-in-red-rice-bran-a-statistical-and-neural-network-based-approach
#13
Ashish A Prabhu, A Jayadeep
The current study is focused on optimizing the parameters involved in enzymatic processing of red rice bran for maximizing total polyphenol (TP) and free radical scavenging activity (FRSA). The sequential optimization strategies using central composite design (CCD) and artificial neural network (ANN) modeling linked with genetic algorithm (GA) was performed to study the effect of incubation time (60-90 min), xylanase concentration (5-10 mg/g), cellulase concentration (5-10 mg/g) on the response, i.e., total polyphenol and FRSA...
April 21, 2017: Preparative Biochemistry & Biotechnology
https://www.readbyqxmd.com/read/27649148/molecular-and-biochemical-analysis-of-two-rice-flavonoid-3-hydroxylase-to-evaluate-their-roles-in-flavonoid-biosynthesis-in-rice-grain
#14
Sangkyu Park, Min Ji Choi, Jong Yeol Lee, Jae Kwang Kim, Sun-Hwa Ha, Sun-Hyung Lim
Anthocyanins and proanthocyanidins, the major flavonoids in black and red rice grains, respectively, are mainly derived from 3',4'-dihydroxylated leucocyanidin. 3'-Hydroxylation of flavonoids in rice is catalyzed by flavonoid 3'-hydroxylase (F3'H: EC 1.14.13.21). We isolated cDNA clones of the two rice F3'H genes (CYP75B3 and CYP75B4) from Korean varieties of white, black, and red rice. Sequence analysis revealed allelic variants of each gene containing one or two amino acid substitutions. Heterologous expression in yeast demonstrated that CYP75B3 preferred kaempferol to other substrates, and had a low preference for dihydrokaempferol...
September 13, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27540314/experimental-treatment-of-antipsychotic-induced-movement-disorders
#15
REVIEW
Erum Shireen
Antipsychotic drugs are extensively prescribed for the treatment of schizophrenia and other related psychiatric disorders. These drugs produced their action by blocking dopamine (DA) receptors, and these receptors are widely present throughout the brain. Therefore, extended antipsychotic use also leads to severe extrapyramidal side effects. The short-term effects include parkinsonism and the later appearing tardive dyskinesia. Currently available treatments for these disorders are mostly symptomatic and insufficient, and are often linked with a number of detrimental side effects...
2016: Journal of Experimental Pharmacology
https://www.readbyqxmd.com/read/27507477/effect-of-parboiling-on-phytochemical-content-antioxidant-activity-and-physicochemical-properties-of-germinated-red-rice
#16
Zhanqiang Hu, Xiaozhi Tang, Junfei Liu, Zhiwei Zhu, Yafang Shao
In order to improve functional properties and palatability of germinated red rice, this study investigated differences in phytochemicals and physicochemical properties of germinated red rice at 2, 5, 10, 15min of parboiling. Total free phenolic content and antioxidant activity of germinated red rice parboiled for 5 and 15min was higher than that of germinated red rice. Free p-coumaric acid increased from 0.20 to 0.67mg/100g with parboiling time increasing from 5 to 15min. Bound vanillic (0.17-0.27mg/100g) and p-coumaric acid (6...
January 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27347917/a-metagenomic-advance-for-the-cloning-and-characterization-of-a-cellulase-from-red-rice-crop-residues
#17
Carlos Meneses, Bruna Silva, Betsy Medeiros, Rodrigo Serrato, David Johnston-Monje
Many naturally-occurring cellulolytic microorganisms are not readily cultivable, demanding a culture-independent approach in order to study their cellulolytic genes. Metagenomics involves the isolation of DNA from environmental sources and can be used to identify enzymes with biotechnological potential from uncultured microbes. In this study, a gene encoding an endoglucanase was cloned from red rice crop residues using a metagenomic strategy. The amino acid identity between this gene and its closest published counterparts is lower than 70%...
June 25, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27285791/antidiabetic-potential-of-purple-and-red-rice-oryza-sativa-l-bran-extracts
#18
Stephen M Boue, Kim W Daigle, Ming-Hsuan Chen, Heping Cao, Mark L Heiman
Pigmented rice contains anthocyanins and proanthocyanidins that are concentrated in the bran layer. In this study, we determined the phenolic, flavonoid, anthocyanin, and proanthocyanidin content of five rice bran (1 brown, 2 red, and 2 purple) extracts. Each bran extract was evaluated for inhibitory effects on α-amylase and α-glucosidase activity, two key glucosidases required for starch digestion in humans. All purple and red bran extracts inhibited α-glucosidase activity, however only the red rice bran extracts inhibited α-amylase activity...
July 6, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27283641/determination-of-contents-and-antioxidant-activity-of-free-and-bound-phenolics-compounds-and-in-vitro-digestibility-of-commercial-black-and-red-rice-oryza-sativa-l-varieties
#19
Daniela Sumczynski, Eva Kotásková, Helena Družbíková, Jiří Mlček
Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids...
November 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/27247720/anti-inflammatory-effects-of-proanthocyanidin-rich-red-rice-extract-via-suppression-of-mapk-ap-1-and-nf-%C3%AE%C2%BAb-pathways-in-raw-264-7-macrophages
#20
Pornngarm Limtrakul, Supachai Yodkeeree, Pornsiri Pitchakarn, Wanisa Punfa
BACKGROUND/OBJECTIVES: Several pharmacological properties of red rice extract have been reported including anti-oxidant, anti-tumor, and reduced cancer cell invasion. This study was conducted to evaluate the anti-inflammatory effects of red rice extract on the production of inflammatory mediators in lipopolysaccharide (LPS)-induced Raw 264.7 macrophages. MATERIALS/METHODS: Pro-inflammatory cytokines including tumor necrosis factor-α and interleukin-6 were determined by ELISA and cyclooxygenase-2 and inducible nitric oxide synthase expression was evaluated using western blot analysis...
June 2016: Nutrition Research and Practice
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