Effect of Germination on the Bio-Functional Components in the Germ-Remaining Polished Rice

Li, Xiang Hong; Liu, Yong Le; Yu, Jiangnan; Wang, Fa Xiang; Wang, Jian Hui

doi:10.4028/www.scientific.net/amr.396-398.1615

Cited by 3 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Jiamyangyuen and Ooraikul [59] had reported also that GBR had lower amylose content consistent with reports in which activation of amylase enzyme was responsible for higher amounts of bioactives in GBR [60]. Musa et al [36], Li et al [41], and Liu et al [42] also showed that amylose was significantly decreased in BR when subjected to germination. GABA is the most extensively studied GBR bioactive compound, and several studies have shown that it is increased during germination of BR [21, 22, 25, 27–30, 32, 33, 37, 39–41, 43, 59].…”

Section: Germination Of Brown Ricesupporting

confidence: 74%

“…Musa et al [36], Li et al [41], and Liu et al [42] also showed that amylose was significantly decreased in BR when subjected to germination. GABA is the most extensively studied GBR bioactive compound, and several studies have shown that it is increased during germination of BR [21, 22, 25, 27–30, 32, 33, 37, 39–41, 43, 59]. Similarly, Jayadeep and Malleshi [34] reported increased free sugars, insoluble fibre, and other bioactives following biotransformation of BR.…”

Section: Germination Of Brown Ricementioning

confidence: 99%

See 1 more Smart Citation

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Imam

Azmi

Bhanger

et al. 2012

Evidence-Based Complementary and Alternative Medicine

View full text Add to dashboard Cite

Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Mechanisms for antidiabetic effects of GBR due to bioactive compounds like γ-aminobutyric acid (GABA), γ-oryzanol, dietary fibre, phenolics, vitamins, acylated steryl β-glucoside, and minerals include antihyperglycemia, low insulin index, antioxidative effect, antithrombosis, antihypertensive effect, hypocholesterolemia, and neuroprotective effects. The evidence so far suggests that there may be enormous benefits for diabetics in rice-consuming populations if white rice is replaced with GBR. However, long-term clinical studies are still needed to verify these findings on antidiabetic effects of GBR. Thus, we present a review on the antidiabetic properties of GBR from relevant preclinical and clinical studies, in order to provide detailed information on this subject for researchers to review the potential of GBR in combating this disease.

show abstract

Section: Germination Of Brown Ricesupporting

confidence: 74%

Section: Germination Of Brown Ricementioning

confidence: 99%

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Imam

Azmi

Bhanger

et al. 2012

Evidence-Based Complementary and Alternative Medicine

View full text Add to dashboard Cite

show abstract

An Overview on Germinated Brown Rice and its Nutrigenomic Implications

Imam

Ismail

2015

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

View full text Add to dashboard Cite

White rice is a major staple food for people in low to middle income countries and it can increase the risk of cardiometabolic disease. Brown rice, especially when germinated, is a healthier alternative. Various functional properties have been documented for the bioactiverich germinated brown rice. Nutrigenomic studies, dwelling on interactions at diet-genome interface, have expanded our understanding of the role of diets on health. The nutrigenomic basis for the functional properties of GBR have also been reported; its antihyperglycemic, hypo cholesterolemic, and antioxidative effects are mediated by its bioactives, partly via transcriptional regulation of genes involved in gluconeogenesis, cholesterol metabolism, and oxidative stress, respectively. Additionally, GBR's ability to improve menopausal symptoms is reported to be due to its ability to upregulate bone metabolism and uterine estrogen related genes, and downregulate inflammatory genes. Food synergy plays a role in the overall functional effects of GBR. Further studies on proteomics, metabolomics, nutria kinetics, and nutria dynamics are indicated.

show abstract

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

Ukpong

Onyeka

Omeire

et al. 2021

AFSJ

View full text Add to dashboard Cite

This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. The aim was to evaluate and compare the nutritional composition of UBR, UWR and GBR of the rice cultivar. The experimental design used was a completely randomized design. GBR was produced by soaking brown rice grains in distilled water for 24 h and then made to germinate in a laboratory incubator at 35° C for 12, 24 and 36 h. The parameters determined included proximate composition, energy value, minerals, vitamins, total starch, amylose and total reducing sugar contents and they were determined in triplicates. It was found that GBR had significantly higher contents of protein (14.54-15.01%), ash (3.36.98%), total dietary fibre (9.23-9.31), phosphorus (130.55-187.15 mg/100 g), iron (6.22-9.94 mg/100 g), calcium (455.0-560.0 mg/100 g), zinc (2.51-2.72 mg/100 g), selenium (92.10-107.50 µg/100 g), vitamin B2 (2.35-2.92 mg/100 g) and vitamin E (1.82-2.68 mg/100g) than UBR and UWR. Furthermore, there was no significant difference between the contents of vitamins A (19.45-19.72 IU), B1 (0.33-0.34 mg/100g) and B6 (1.00-1.10 mg/100g) of GBR and UBR samples, however they were all significantly higher than that of UWR. The GBR also had significantly lower amount of total carbohydrate (64.21-71.09%), total starch (54.91-60.92%), amylose (22.05-28.14%), and total reducing sugar (5.14-11.23%) than UBR and UWR. Amongst the GBR samples, the ash, protein, and the minerals increased with increase in duration of germination while the total carbohydrate, starch and amylose decreased with increase in duration of germination. GBR was recommended over UBR and UWR due to its optimum levels of the nutrients.

show abstract

Effect of Germination on the Bio-Functional Components in the Germ-Remaining Polished Rice

Cited by 3 publications

References 17 publications

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

Antidiabetic Properties of Germinated Brown Rice: A Systematic Review

An Overview on Germinated Brown Rice and its Nutrigenomic Implications

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

Contact Info

Product

Resources

About