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"red rice"

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
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
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;, 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
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...
May 17, 2017: Journal of Oleo Science
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
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
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
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 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
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
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
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
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
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
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
Chee-Hee Se, Khun-Aik Chuah, Ankitta Mishra, Ratnam Wickneswari, Tilakavati Karupaiah
Consumption of white rice predisposes some Asian populations to increased risk of type 2 diabetes. We compared the postprandial glucometabolic responses to three newly-developed crossbred red rice variants (UKMRC9, UKMRC10, UKMRC11) against three selected commercial rice types (Thai red, Basmati white, Jasmine white) using 50-g carbohydrate equivalents provided to 12 normoglycaemic adults in a crossover design. Venous blood was drawn fasted and postprandially for three hours. Glycaemic (GI) and insulin (II) indices, incremental areas-under-the-curves for glucose and insulin (IAUCins), indices of insulin sensitivity and secretion, lactate and peptide hormones (motilin, neuropeptide-Y, orexin-A) were analyzed...
May 20, 2016: Nutrients
Shruti Pandey, Asha Mr, Jayadep A
The present study is an investigation, into one of the varieties of paddy (Jyothi) its fortification with sodium iron EDTA salt, its physical properties, cooking characteristics, color, texture and characterization studies. Fortification was done at two concentrations 1.88 g/kg (T1 corresponding Iron content 0.25 g/Kg) and 3.39 g/kg (T2 corresponding Iron content 0.45 g/Kg). It was found that the iron content increased 2.5 folds after fortification, as compared to control sample. The results revealed that, there was significant difference between the physical properties of rice in the control, fortified brown and milled rice...
February 2016: Journal of Food Science and Technology
Gabriela Hörnke Alves, Cristiano Dietrich Ferreira, Patrícia Gomes Vivian, Jander Luis Fernandes Monks, Moacir Cardoso Elias, Nathan Levien Vanier, Maurício de Oliveira
The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice...
October 1, 2016: Food Chemistry
Sakina Hayashi, Emiko Yanase
To elucidate the mechanism of the color deepening phenomenon involving aged red rice samples, the time-dependent changes in the color and chemical composition of four different samples (freshly harvested, as well as those stored for 1, 2, and 5 years) were studied. A detailed study of the color change was carried out by obtaining the reflectance spectra of the samples. To investigate the underlying chemical changes, each sample was extracted with an appropriate solvent and analyzed by high-performance liquid chromatography, Folin-Ciocalteu assay, phloroglucinolysis, and mass spectrometry...
May 15, 2016: Food Chemistry
Carlo M Barbagallo, Angelo Baldassare Cefalù, Davide Noto, Maurizio R Averna
Nutraceuticals are food components or active ingredients present in foods and used in therapy. This article analyzes the characteristics of the molecules with a lipid-lowering effect. The different nutraceuticals may have different mechanisms of action: inhibition of cholesterol synthesis primarily through action on the enzyme HMG-CoA reductase (policosanol, polyphenols, garlic and, above all, red yeast rice), increase in LDL receptor activity (berberine), reduction of intestinal cholesterol absorption (garlic, plant sterols, probiotics), and also the ability to interfere with bile metabolism (probiotics, guggul)...
2015: Frontiers in Cardiovascular Medicine
Lilei Yu, Guanglei Li, Mei Li, Feifei Xu, Trust Beta, Jinsong Bao
The genetic diversity of phenolic content (PC), individual phenolic acids, vitamin E isomers (VE) and fatty acids (FA) in the whole grain rice were investigated. The most abundant phenolic acid was ferulic acid ranging from 155.6 to 271.1 μg/g and comprising approximately 40-57% of total phenolic acid (TPA). The predominant tocopherols (T) and tocotrienols (T3) were α-T (6.43-12.67 μg/g) and γ-T3 (12.88-32.75 μg/g). The unsaturated fractions of FAs accounted for 74-81% of the total FAs in rice. Most of the phytochemicals among phenolics and VEs showed significant differences between white and red rice, with red rice demonstrating significantly higher levels...
April 15, 2016: Food Chemistry
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