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Article

Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments

by
Bin Hong
1,2,3,
Shan Zhang
1,
Di Yuan
1,
Shan Shan
1,
Jing-Yi Zhang
1,
Di-Xin Sha
1,
Da-Peng Chen
4,
Wei-Wei Yin
4,
Shu-Wen Lu
1,* and
Chuan-Ying Ren
1,*
1
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
2
Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
3
Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
4
Department of Food and Drug, Heilongjiang Vocational College of Agricultural Technology, Jiamusi 154007, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(9), 1630; https://doi.org/10.3390/foods14091630
Submission received: 24 January 2025 / Revised: 30 April 2025 / Accepted: 2 May 2025 / Published: 5 May 2025
(This article belongs to the Special Issue Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality)
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Abstract

In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 negative ions (multiple difference ≥1.2 or ≤0.8333, p < 0.05, and variable importance in projection ≥1) were isolated, and 98 and 100 differential metabolic pathways were identified between the different samples in the positive and negative ion modes, respectively. Distinctive variations in the metabolic compositions of BR, MBR, WBR, and HTP-WBR were observed. Flavonoids, fatty acids, lipids, phenylpropanoids, polyketides, benzenoids, and organooxygen were the dominant differential metabolites. Milling removed the majority of bran-associated bioactive components such as phenolic acids, anthocyanins, micronutrients, fatty acids, antioxidants, and dietary fiber. The germination process significantly reduced the number of flavonoids, polyketides, and lipid-related metabolites, while enzymatic activation notably increased the number of organic acids and amino acids. HTP treatment synergistically enhanced the content of heat-stable flavonoids and polyketides, while simultaneously promoting fatty acid β-oxidation. These findings establish novel theoretical foundations for optimizing processing methodologies and advancing functional characterization in black rice product development.
Keywords: black rice (BR); milling; germination; high temperature and pressure (HTP); metabolomics black rice (BR); milling; germination; high temperature and pressure (HTP); metabolomics

Share and Cite

MDPI and ACS Style

Hong, B.; Zhang, S.; Yuan, D.; Shan, S.; Zhang, J.-Y.; Sha, D.-X.; Chen, D.-P.; Yin, W.-W.; Lu, S.-W.; Ren, C.-Y. Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments. Foods 2025, 14, 1630. https://doi.org/10.3390/foods14091630

AMA Style

Hong B, Zhang S, Yuan D, Shan S, Zhang J-Y, Sha D-X, Chen D-P, Yin W-W, Lu S-W, Ren C-Y. Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments. Foods. 2025; 14(9):1630. https://doi.org/10.3390/foods14091630

Chicago/Turabian Style

Hong, Bin, Shan Zhang, Di Yuan, Shan Shan, Jing-Yi Zhang, Di-Xin Sha, Da-Peng Chen, Wei-Wei Yin, Shu-Wen Lu, and Chuan-Ying Ren. 2025. "Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments" Foods 14, no. 9: 1630. https://doi.org/10.3390/foods14091630

APA Style

Hong, B., Zhang, S., Yuan, D., Shan, S., Zhang, J.-Y., Sha, D.-X., Chen, D.-P., Yin, W.-W., Lu, S.-W., & Ren, C.-Y. (2025). Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments. Foods, 14(9), 1630. https://doi.org/10.3390/foods14091630

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