Effect of the iron biofortification on enzymes activities and antioxidant properties in germinated brown rice

Li, Kai; Hu, Guanglin; Yu, Saixi; Tang, Qi; Liu, Jinfang

doi:10.1007/s11694-017-9693-0

Cited by 12 publications

(5 citation statements)

References 19 publications

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“…A significant effect on total phenolic was achieved for Fe-biofortified (ferrous sulfate) germinated brown rice. However, the profile was not analyzed [ 65 ]. The authors showed that the increase of phenolic was up to nearly four-times in comparison to brown rice seeds.…”

Section: Discussionmentioning

confidence: 99%

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

et al. 2022

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Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was to compare the effects of three Fe forms (FeCl3 6H2O, FeSO4 7H2O, or FeHBED) in three concentrations (5, 10, or 50 mM) for three mushroom species (Pleurotus eryngii, P. ostreatus, or Pholiota nameko) on their chemical composition, phenolic compounds, and organic acid production. The most effective metal accumulation of all the investigated species was for the 50 mM addition. FeCl3 6H2O was the most favorable additive for P. eryngii and P. nameko (up to 145 and 185% Fe more than in the control, respectively) and FeHBED for P. ostreatus (up to 108% Fe more than in control). Additionally, P. nameko showed the highest Fe accumulation among studied species (89.2 ± 7.51 mg kg−1 DW). The creation of phenolic acids was generally inhibited by Fe salt supplementation. However, an increasing effect on phenolic acid concentration was observed for P. ostreatus cultivated at 5 mM FeCl3 6H2O and for P. eryngii cultivated at 5 mM FeCl3 6H2O and 5 mM FeSO4 7H2O. In the case of organic acids, a similar situation was observed. For P. ostreatus, FeSO4 7H2O and FeHBED salts increased the formation of the determined organic acids in fruiting bodies. P. eryngii and P. nameko were characterized by a much lower content of organic acids in the systems supplemented with Fe. Based on the obtained results, we recommend starting fortification by preliminarily indicating which form of the element is preferred for the species of interest for supplementation. It also seems that using an additive concentration of 50 mM or higher is most effective.

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Section: Discussionmentioning

confidence: 99%

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

et al. 2022

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“…They observed significant increases in both, positively correlated with DPPH and ABTS scavenging activities. However, no significant correlation was found with iron reducing power (FRAP) values [32]. Sharma et al, examined eight types of germinated barley, noting increased antioxidant activity positively correlated with total phenol content [33].…”

Section: Effect Of Saew On Antioxidant Activities Of Germinated Sesam...mentioning

confidence: 99%

Antioxidant Benefits and Potential Mechanisms of Slightly Acidic Electrolyzed Water Germination in Sesame

Li,

Liu,

Hao

et al. 2023

Foods

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Slightly acidic electrolytic water (SAEW) treatment for seed germination is a promising technique for sustainable agriculture. This study investigated the antioxidant activity of germinated sesame seeds treated with SAEW for the first time. Specifically, the impact and correlation of SAEW on the activities of total phenols, total flavonoids, and antioxidant oxidase in sesame seeds were examined. The results showed that SAEW with low ACC inhibited sesame germination, SAEW with high ACC promoted sesame germination, and sesame buds treated with SAEW with 30 mg/L and 50 mg/L ACC showed lower antioxidant activity and total phenolic and flavone content compared to tap water. In contrast, SAEW with 30 mg/L ACC had no significant effect on sesame growth but positively influenced the antioxidant activity of sesame seed germination by promoting phenolic compound synthesis through increased phenylalanine ammonia-lyase (PAL) activity and enhancing antioxidant activity by boosting PAL, polyphenol oxidase (PPO), and peroxidase (POD) activities. Generally, antioxidant ability was the most prominent in SAEW with 30 mg/L ACC, and positive correlations between antioxidation and total phenols and flavonoids content were found in sesame. These findings provide valuable insights into the mechanisms underlying the enhanced antioxidant capacity observed in germinated sesame seeds under SAEW stress.

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“…The phenolics and flavonoids of cereal grains are found intensively in bran layer and their contents reduce with the bran separation (Tian et al, 2004;Yafang et al, 2011). Li et al (2018) reported that the total phenolic content of different raw brown rice samples was ranged from 18.39 to 25.91 mg GAE/100 g. Gujral et al (2012) reported that the total phenolic content decreased 50% after the extrusion process and as the extrusion temperature increased, total phenolic content decreased further. The total flavonoid contents of different brown rice varieties were found as 3.97-5.05 mg CE/100 g by Mir et al (2016a) and it was indicated in the same study that the flavonoid content decreased with applied heat in puffing process.…”

Section: Ta B L Ementioning

confidence: 99%

A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties

Candal‐Uslu

Mutlu

Koç

et al. 2021

J. Food Process. Preserv.

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Rice (Oryza sativa L.) provides a considerable amount of the foodborne energy in the worldwide, especially Asian countries such as China, India, Indonesia etc., and therefore, it is a main food product for more than half of the global population (Liang et al., 2007; Tao et al., 2019). When the rice is harvested, it is in the form of paddy composed from the husk (20%), bran and germ (8%-12%), and endosperm (70%-72%). It is procured the brown rice with separating of the husk. If the brown rice is processed further and the bran and germ layers are removed, the white rice is obtained (Gujral

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Effect of the iron biofortification on enzymes activities and antioxidant properties in germinated brown rice

Cited by 12 publications

References 19 publications

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood

Antioxidant Benefits and Potential Mechanisms of Slightly Acidic Electrolyzed Water Germination in Sesame

A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties

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