The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice

Sansenya, Sompong; Hua, Yuexuan; Chumanee, Saowapa

doi:10.5650/jos.ess17238

Cited by 39 publications

(36 citation statements)

References 35 publications

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“…Saponins from rice have also been reported to act as a pharmaceutical activity such as free‐radical scavenging 29 . Terpenoids have been reported to include the aroma intensities of rice 21 . Moreover, terpenoids have also been reported to have antibacterial activity 30 .…”

Section: Resultsmentioning

confidence: 99%

“…In general, the consumer is likely to eat aroma rice more than non‐aroma rice because of its aroma properties 20 . In this study, we selected one black rice cultivar (Thai upland rice) classified as a fragrant rice variety based on the amount of 2AP content and molecular characteristics 21 ; then, we extracted the rice and tested the purified fractions with α‐glucosidase and α‐amylase enzyme to evaluate the inhibition potential of this fragrant coloured rice.…”

Section: Introductionmentioning

confidence: 99%

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α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)

Sansenya

Nanok

2020

Flavour & Fragrance J

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Diabetes mellitus is the most serious metabolic disorder in the world. 1 A recent report from the World Health Organization (WHO) showed that more than 422 million people worldwide have diabetes, especially in low-and middle-income countries. Diabetes mellitus can be divided into two types: insulin-dependent (type 1 diabetes mellitus) and non-insulin-dependent (type 2 diabetes mellitus). The common patients with diabetes are type 2 patients. Type 2 diabetes mellitus is caused by high blood glucose level which is hydrolysed from starch. 2 α-Glucosidase and α-amylase are the group of starch hydrolytic enzymes. The polysaccharides hydrolyse to short oligosaccharides or disaccharides by α-amylase, and finally, the free glucose is released from disaccharides by α-glucosidase. 3 The inhibiting both α-glucosidase and α-amylase has reported by varied plant bioactive compounds. Nazir et al 4 report that the chloroform extract of Elaeagnus umbellata (Thunb.) has shown high inhibitory potential on both α-glucosidase and α-amylase. Capsaicin and dihydrocapsaicin Abstract Coloured rice is the source of bioactive compounds related to medicinal treatment.This study aimed to investigate α-glucosidase and α-amylase inhibitory activity and antioxidant properties of purified coloured rice extract (Thai fragrant black rice). The results reveal that seven purified fractions; rice fractions 1-7 (RF1-RF7) contained several phytochemical compounds especially flavonoids, which were presented in all purified fractions. The percentage inhibition on α-glucosidase and α-amylase of fractions RF1, RF2, RF4, RF5 and RF6 had higher potential than acarbose. RF4, RF5 and RF6 contained the highest inhibition potential, which further determined the IC 50 values, kinetic analysis and antioxidant properties. The IC 50 values of all three fractions indicated that the inhibition potential of purified fraction had higher potential than acarbose, and the highest inhibition potential for both enzymes was obtained from fraction RF5. The kinetic analysis of the three fractions indicated that they are against both enzymes' function in mixed-type inhibition. Moreover, all three fractions also showed good antioxidant activity, and the highest potential was obtained from fraction RF6. This study presents the inhibition efficiency of fragrant black rice extract on α-glucosidase and α-amylase enzymes. The inhibitory activity of rice extract on both enzymes had higher potent than commercial standard drug acarbose.Moreover, the rice extract also shown the high-efficiency antioxidant activity on DPPH and ABTS assay. We suggest the application of these results in the development of anti-diabetes drug for pharmaceutical industry. K E Y W O R D Santioxidant potential, carbohydrate hydrolysis enzyme, Thai fragrant rice, type 2 diabetes mellitus

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)

Sansenya

Nanok

2020

Flavour & Fragrance J

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“…In Thailand, rice is one of the major cultivating crops, and premium rice varieties with high antioxidant capacities, good cooking quality, and better fragrance are produced and exported globally (Vanavichit et al, 2018). Leum Pua (LP) is one such upland cultivar of glutinous rice with black pericarp, good cooking qualities, fine aroma, excellent flavor, high nutritional values, soft texture, and high antioxidant activities (Kerdphol et al, 2015;Nakaew and Sungthong, 2018;Piyawanitpong et al, 2018;Pornputtapitak et al, 2018;Sansenya et al, 2018;Seekhaw et al, 2018). Upland aerobic rice is known for AMF colonization (Maiti et al, 2011); however, studies investigating salt tolerance ability of AMF colonized upland rice are still lacking.…”

Section: Introductionmentioning

confidence: 99%

Alleviation of Salt Stress in Upland Rice (Oryza sativa L. ssp. indica cv. Leum Pua) Using Arbuscular Mycorrhizal Fungi Inoculation

et al. 2020

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Arbuscular mycorrhizal fungi (AMF) symbionts not only promote the growth of host plant but also alleviate abiotic stresses. This study aimed to investigate the putative role of AMF in salt stress regulation of upland pigmented rice cv. Leum Pua (LP) comparing with Pokkali salt tolerant (positive check). In general, LP is a variety of glutinous rice that contains anthocyanin pigment in the black pericarp, due to which it possesses high antioxidant activities compared to non-pigmented rice. Pot experiment was conducted to evaluate the impact of inoculated AMF, Glomus etunicatum (GE), Glomus geosporum (GG), and Glomus mosseae (GM) strains, in the LP plantlets subjected to 0 (control) or 150 mM NaCl (salt stress) for 2 weeks in comparison with Pokkali (a salt tolerant rice cultivar), which was maintained as a positive check. Root colonization percentage under NaCl conditions ranged from 23 to 30%. Na + content in the flag leaf tissues was increased to 18-35 mg g −1 DW after exposure to 150 mM NaCl for 14 days in both inoculated and un-inoculated LP plants, whereas Na:K ratio was very low in cv. Pokkali. Interestingly, sucrose content in the flag leaf tissues of un-inoculated LP plants under salt stress was increased significantly by 50 folds over the control as an indicator of salt stress response, whereas it was unchanged in all AMF treatments. Fructose and free proline in GE inoculated plants under salt stress were accumulated over control by 5.75 and 13.59 folds, respectively, for osmotic adjustment of the cell, thereby maintaining the structure and functions of chlorophyll pigments, F v /F m , PSII , and stomatal function. Shoot height, flag leaf length, number of panicles, panicle length, panicle weight, and 100-grain weight in GE inoculated plants of cv. LP under salt stress were maintained similar to cv. Pokkali. Interestingly, cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in the pericarp of cv. LP were regulated by GE inoculation under salt stress conditions. In summary, AMF-inoculation in rice crop is a successful alternative approach to reduce salt toxicity, maintain the yield attributes, and regulate anthocyanins enrichment in the pericarp of grains.

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“…In fact, analysis of 2AP content in several aromatic rice lines found the existence of substantial variation in the aromatic compound content (Xie et al, 2019). Nonaromatic rice was reported to contain 2AP concentration of less than 30 ppb (Buttery et al, 1983) with the highest 2AP concentration of nonaromatic rice 5fold less than the lowest 2AP concentration of aromatic rice (Sansenya et al, 2018). Interestingly, some aromatic rice lines have been found to have non-detectable levels of 2AP, the implication being that several other compounds are involved in rice aroma (Xie et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Relationship between 2-acetyl-1-pyrroline and aroma in Uganda rice populations with Oryza (barthi, glaberrima and sativa) backgrounds

Ocan¹,

Zhang²,

Odoch³

et al. 2019

Afr. J. Biotechnol.

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The sweet popcorn aroma conferred by 2-acetyl-1-pyrroline (2AP) is a highly economic trait of rice grain attracting premium price worldwide. This research study was conducted to determine the levels of 2AP in Ugandan rice lines with the aim of establishing a better understanding on the level and classes of 2AP and aroma phenotype. Concentration of 2AP was assayed using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF-MS) in tandem with sensory evaluation. Substantial variations in aroma intensity within and between the Uganda rice families were recorded. However, the levels of aroma variation were strongly influenced by the type of rice, and the breeding population it was derived from. Hence, three aroma based categories, namely, nonaromatic, moderately aromatic and highly aromatic were identified. GC with complementary sensory evaluation suggested a highly complex nature of rice aroma, as several rice lines were reclassified on the basis of this study. The 2AP contents and aroma intensity for genotypes with O. glaberrima were low compared to O. sativa and O. barthi. Genotypes of Supa 5, Supa 1052, Yasmin aromatic and MET 3 contained high 2AP levels whereas MET 16, MET 6, AGRA 78, AGRA 55, AGRA 41 and Sande TXD 306 exhibited moderate 2AP contents. Therefore, in developing an optimal breeding strategy aimed at improving the aroma in rice, quantitative information about 2AP and complementary sensory evaluation are a prerequisite.

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The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice

Cited by 39 publications

References 35 publications

α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)

α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)

Alleviation of Salt Stress in Upland Rice (Oryza sativa L. ssp. indica cv. Leum Pua) Using Arbuscular Mycorrhizal Fungi Inoculation

Relationship between 2-acetyl-1-pyrroline and aroma in Uganda rice populations with Oryza (barthi, glaberrima and sativa) backgrounds

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