Lipid Components of North American Wild Rice (<i>Zizania palustris</i>)

Przybylski, Roman; Klensporf‐Pawlik, Dorota; Anwar, Farooq; Rudzińska, Magdalena

doi:10.1007/s11746-009-1383-6

Cited by 41 publications

(61 citation statements)

References 18 publications

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“…Studies have shown that magnesium can improve insulin sensitivity by acting as a mild calcium antagonist and reduce the risk of type 2 diabetes [28,29]. In addition, WR lipids contain exceptional levels of hypothetically nutraceutical elements relative to that reported for regular brown rice, rice germ or wheat bran, including large amounts of phytosterols, phenolic acids, γ-oryzanols and tocotrienols [30]. WR had 10-times higher antioxidant activity than white rice, which signifies that WR prevention or attenuation of insulin sensitivity and undesirable metabolic effects is more effective than white rice and wheat starch [31].…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Carbohydrate Replaced with Wild Rice (Zizania latifolia (Griseb) Turcz) on Insulin Resistance in Rats Fed with a High-Fat/Cholesterol Diet

et al. 2013

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Wild rice (WR) is a very nutritious grain that has been used to treat diabetes in Chinese medicinal practice. City diet (CD) is based on the diet consumed by Asian area residents in modern society, which is rich in saturated fats, cholesterol and carbohydrates. The present study was aimed at evaluating the effects of replacing white rice and processed wheat starch of CD with WR as the chief source of dietary carbohydrates on insulin resistance in rats fed with a high-fat/cholesterol diet. Except the rats of the low-fat (LF) diet group, the rats of the other three groups, including to high-fat/cholesterol (HFC) diet, CD and WR diet, were fed with high-fat/cholesterol diets for eight weeks. The rats fed with CD exhibited higher weight gain and lower insulin sensitivity compared to the rats consuming a HFC diet. However, WR suppressed high-fat/cholesterol diet-induced insulin resistance. WR decreased liver homogenate triglyceride and free fatty acids levels, raised serum adiponectin concentration and reduced serum lipocalin-2 and visfatin concentrations. In addition, the WR diet potently augmented the relative expressions of adiponectin receptor 2, peroxisome proliferator-activated receptors, alpha and gamma, and abated relative expressions of leptin and lipocalin-2 in the tissues of interest. These findings indicate that WR is effective in ameliorating abnormal glucose metabolism and insulin resistance in rats, even when the diet consumed is high in fat and cholesterol.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Carbohydrate Replaced with Wild Rice (Zizania latifolia (Griseb) Turcz) on Insulin Resistance in Rats Fed with a High-Fat/Cholesterol Diet

et al. 2013

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“…RBOS and RBMC were analyzed for c-oryzanol by HPLC as previously reported [32]. A Finnigan Surveyor Plus HPLC system (Thermo Electron, Waltham, MA, USA) was used.…”

Section: Gamma-oryzanolmentioning

confidence: 99%

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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The endogenous minor components from canola, rice bran, sesame and palm oils including selected phospholipids, and various combinations of tocopherol isomers were tested during frying using canola oil triacylglycerols as the frying medium. Thermo-oxidative degradation was assessed by measurement of the total polar components, the rate of volatile carbonyl compounds and 4-hydroxynonenal formation. All the tested minor components protected to a different extent canola triacylglycerides from thermo-oxidative degradation during frying. No significant differences were observed in the protection of the triacylglycerides among all the tested tocopherol isomers and their mixtures. Irrespective of the composition of tocopherol homologous, an increase in the added amounts above 1,000 lg/g did not improve protection. Minor components isolated from rice bran and sesame oils offered better protection during canola triacylglycerides frying than endogenous minor components isolated from canola oil. When 0.2% phosphatidylcholine or phosphatidylethanolamine was added to the canola triacylglycerides, the amount of formed polar components decreased twice as compared to the tocopherol isomers. Accordingly, by optimizing the composition and the concentration of the endogenous minor components, the frying performance of oil can be significantly enhanced.

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“…Many investigations on lipid fractions of rice brans have been published (Przybylski et al, 2009;Jennings and Akoh, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, some reports have shown that the hydrolysis and oxidation of rice fat are responsible for rice aging and deterioration of grain flavor during storage, and low-oil rice cultivars are more suitable for storage (Zhou et al, 2002b). Therefore, it is important to determine the genetic basis of rice fat synthesis in order to further develop both high-oil and low-oil rice cultivars to address different market needs.Many investigations on lipid fractions of rice brans have been published (Przybylski et al, 2009;Jennings and Akoh, 2009). …”

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confidence: 99%

Characteristics of Fatty Acid Distribution in Different Acyl Lipids of Colored Rice Bran Cultivars

Yoshida

Kuriyama

et al. 2014

FSTR

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Keywords: colored rice, diacylglycerols, fatty acid distributions, free fatty acids, phospholipids, triacylglycerols IntroductionRice (Oryza sativa L.) is one of the staple cereal crops cultivated in the world and feeds more than half of the world's population (Xue et al., 2008). Colored rices, which are found in Japan, are also classified as Oryza sativa L. Rice is primarily processed and consumed as a whole grain. Moreover, rice grain quality is an important economic trait that influences rice production in many rice-producing areas. Although the fat or oil in rice grain is low (i.e., 2 _ 3%) and is concentrated in the germ and bran, it is a key determinant of the processing and cooking quality of rice (Zhou et al., 2002a). For instance, the surface lipid content is thought to be an indication of the degree of milling (Siebenmorgan et al., 2006), an important factor in determining the nutritional value and economic return of the milled rice. The amount of bran remaining on the rice kernel after milling affects rice quality, appearance, and texture, and rice is thus milled to the end-use preferences of different consumers (Perdon, et al., 2001;Saleh and Meullenet, 2007). In addition, rice lipid, which frequently forms complexes with starch granules, was shown to affect starch gelatinization, water availability to starch and rice swelling, and thus influences the eating and cooking qualities of rice (Champagne et al., 1990;Marshall et al., 1990;Tester and Morrison, 1990).Beside dietary consumption, the unique health benefits of rice fat, which includes many unsaturated fatty acids, has drawn much attention (Jennings and Akoh, 2009 (low-density lipoprotein) without affecting the good cholesterol (high-density lipoprotein) in plasma (Kahlon et al., 1992;Sugano and Tsuji, 1997;Wilson et al., 2007). In addition, rice bran oil, which is rich in tocotrienol (Vitamin E), has anti-cancer and antiradiation effects (Sugano and Tsuji, 1997). On the other hand, some reports have shown that the hydrolysis and oxidation of rice fat are responsible for rice aging and deterioration of grain flavor during storage, and low-oil rice cultivars are more suitable for storage (Zhou et al., 2002b). Therefore, it is important to determine the genetic basis of rice fat synthesis in order to further develop both high-oil and low-oil rice cultivars to address different market needs.Many investigations on lipid fractions of rice brans have been published (Przybylski et al., 2009;Jennings and Akoh, 2009).However, to the best of our knowledge, no comparative study between different colored rice bran cultivars has been conducted with respect to the rice milling process. Therefore, the objectives of this study are to compare the lipid components and fatty acid (FA) distribution of several acyl lipids in three colored rice bran cultivars, based on differences in the degree of milling. Materials and MethodsMaterials Commercially available mature rice seeds used in this study were from three different colored Japanese cultivars: black (Okunomurasa...

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Lipid Components of North American Wild Rice (Zizania palustris)

Cited by 41 publications

References 18 publications

Effects of Dietary Carbohydrate Replaced with Wild Rice (Zizania latifolia (Griseb) Turcz) on Insulin Resistance in Rats Fed with a High-Fat/Cholesterol Diet

Effects of Dietary Carbohydrate Replaced with Wild Rice (Zizania latifolia (Griseb) Turcz) on Insulin Resistance in Rats Fed with a High-Fat/Cholesterol Diet

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Characteristics of Fatty Acid Distribution in Different Acyl Lipids of Colored Rice Bran Cultivars

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