Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice <i>Koji</i> Fermentation

Lee, Sunmin; Lee, Da Eun; Singh, Devendra; Lee, Choong Hwan

doi:10.1021/acs.jafc.7b05131

Cited by 20 publications

(34 citation statements)

References 37 publications

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“…All BR samples at five levels of DOMs (i.e., 5, 7, 9, 11, and 13 DOM) were polished using a rice polishing machine (NRH-500, Narok Co., Ltd., Hwaseong-si, Korea). Each DOM is defined in terms of the proportion of embryo and bran layer remaining in the whole rice grain [ 6 ]. Therefore, BR, 5, 7, 9, 11, and 13 DOM indicate that 100%, 50%, 30%, 15%, 5%, and 0% of the embryo and bran layer in the rice grain are retained.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

Kim

Yang

Chung

2020

Foods

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We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains.

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Section: Methodsmentioning

confidence: 99%

“…A DOM of rice between 5 and 11 indicates the retention of 50% and 5% of the embryo and bran layer, respectively, for BR. Additionally, rice with a DOM of 13 typically does not contain an embryo or an aleurone layer [ 6 ]. Rice with a DOM >10 is generally referred to as white (polished) rice.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

Kim

Yang

Chung

2020

Foods

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“…Physicochemical characteristics were evaluated as described by Lee et al with some modifications [60]. An FSP sample (3 g) was mixed with 30 mL of distilled water, homogenized on a Twist Shaker (Biofree, Seoul, Korea) for 60 min, and centrifuged at 8000× g for 5 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Kwon

Lee

Lee³

et al. 2019

Metabolites

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Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time.

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“…[32] Regarding proteases, several studies have demonstrated the positive correlation between amino acid levels and protease activity. [30] Therefore, the increase of amino-type nitrogen contents was related to protease activity (Figure 1c). Cellulase is a complex enzyme with high yield and activity that could degrade stubborn cellulase effectively and generate oligosaccharides of different lengths.…”

Section: Dynamic Changes In Physicochemical Propertiesmentioning

confidence: 90%

“…Overall, the activity of these enzymes increased along with the prolonging of fermentation time, as also observed by other authors. [22,30] Enhancement of enzymatic activity helps to break down the starch, protein and fat in the substrate into small molecules and to change the metabolite profiles found in fermented foods. [31] As one of the most important enzymes in the saccharification stage of rice wine, β-glucosidase produces glucose by destruction of glucosidic linkages in polysaccharides.…”

Section: Dynamic Changes In Physicochemical Propertiesmentioning

confidence: 99%

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

et al. 2019

International Journal of Food Properties

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Pre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during prefermentation remain unclear. Hence, multivariate analysis to investigate the relationship between metabolites and fermentation time was performed. Both PCA and OPLS-DA score plots showed a typical drift of metabolite profiles during fermentation for 0-60 h, whereas a reverse change occurred after 60 h. Of the 28 significantly different metabolites (SDMs) (VIP > 1 and p < .05) identified during pre-fermentation, 50% were enriched at 60 h including sugar, phenolic acid, and organic acid. This resulted in the highest levels of total phenolic and total acid. Pathway analysis based on SDMs indicated that the starch and sucrose metabolism, alanine, aspartate, and glutamate metabolism, and pentose phosphate pathway were most relevant to pre-fermentation (Pathway impact value > 0.1 and p < .05). The integrated metabolic pathway was generated to understand the transformation and accumulation of SDMs. Metabolite profiles at 0, 60, and 72 h were compared using S-plot. More sugar types were observed at 60 h than at 72 h. Moreover, succinic acid and 4-hydroxyphenylethanol, as metabolites of yeast, were significantly upregulated between 60 and 72 h. Therefore, 60 h is potentially optimal for pre-fermentation of black glutinous rice wine. This study rationalizes the pre-fermentation steps vital for black glutinous rice wine production.

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Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice Koji Fermentation

Cited by 20 publications

References 37 publications

The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

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