Search Results (171)

Seed germination induces profound physiological and metabolic changes that promote the synthesis and accumulation of bioactive metabolites in cereal grains. However, the combined effects of germination time and temperature on these responses in black rice (Oryza sativa L.) remain poorly understood. This study investigated how controlled germination modulates the accumulation of GABA (γ-aminobutyric acid) and phenolic metabolites and identified optimal conditions for obtaining bioactive-rich water-soluble extracts. A central composite design was applied by varying germination time (24–96 h) and temperature (14–32 °C). Germinated flours and their corresponding water-soluble extracts were analyzed for GABA, total soluble phenolics, flavonoids, anthocyanins, proanthocyanidins, and oxygen radical absorbance capacity (ORAC). Response surface methodology, desirability analysis, principal component analysis, heatmap, and partial least squares discriminant analysis were used to characterize metabolic responses and optimize germination conditions. Germination significantly altered metabolite accumulation, with higher GABA levels observed at lower temperatures, whereas phenolic metabolites showed distinct responses to the interaction between time and temperature. Multivariate analyses revealed clear metabolic differentiation among germination treatments. Multi-response optimization identified 27 h and 19.7 °C as the optimal germination conditions. These findings demonstrate that controlled germination modulates the bioactive profile of black rice, enhancing phytochemical accumulation and supporting the production of bioactive-rich water-soluble extracts. Full article

One way to utilize by-products from fruit production is the extraction of bioactive compounds and their subsequent complexation with appropriate carriers. Consequently, we used chokeberry pomace extract for complexation with plant-based proteins, namely almond, rice, pea, and pumpkin-seed protein matrices, which differ in their composition and protein content. The obtained complexes, as well as the chokeberry pomace extract and protein matrices, were evaluated for the concentration of individual polyphenols, total polyphenols, procyanidins, and antioxidant activity. Color parameters and IR spectra were also recorded. The results of this study emphasized the importance of the structure and properties of polyphenols and proteins, which are significant factors affecting polyphenol adsorption onto protein-based carriers. All proteins showed similar affinity for anthocyanins (69% for cyanidin-3-galactoside, and 23% to 29% for cyanidin-3-arabinoside). Rice proteins had the highest affinity for quercetin-3-rutinoside (87%), while pumpkin proteins showed the highest affinity for quercetin-3-galactoside (87%) and quercetin-3-glucoside (65%). Rice proteins also had the highest affinity for phenolic acids (67% for neochlorogenic acid, 81% for chlorogenic acid, and 48% for isochlorogenic acid). These results provide a good baseline for the formulation of dried protein-based complexes, based on chokeberry pomace, rich in polyphenols which can have possible uses in food products, to enhance their antioxidant potential. Full article

Black rice wine is a traditional cereal-based fermented beverage valued for its colour, flavour and bioactive constituents. However, product innovation is needed to meet increasing consumer demand for fruit-derived aroma, nutritional quality and functional attributes. To address this demand, we developed an integrated processing strategy combining enzymatic pretreatment of pitaya pulp with stage-specific co-fermentation, an approach that has not been systematically evaluated in rice wine systems. Pitaya pulp was first pretreated with pectinase using an orthogonal design to optimise juice yield and betacyanin retention; the enzymatically pretreated pitaya pulp was then introduced either as pulp or as fermented pitaya wine at the saccharification, tank-flushing or ageing stage. The resulting wines were compared with a pitaya-free control and three commercial black rice wines on the basis of physicochemical indices, phenolic and pigment contents, amino acid composition, mineral composition and fuzzy mathematics-based sensory evaluation. Pitaya pulp added at saccharification (Sample THJ) yielded the strongest functional and nutritional profile, with the highest total phenolic content (629.74 mg/L); high flavonoid content (152.07 mg/L); enrichment in Mg, K and Mn; and a broader taste-active amino acid profile. By contrast, pitaya pulp added during tank flushing (Sample CHJ) achieved the highest sensory score (85.3) and had the highest anthocyanin content. These findings indicate that the timing and form of pitaya addition determine the balance between functional enrichment, pigment retention and sensory quality. Co-fermentation with red-fleshed pitaya, particularly the early addition of enzymatically pretreated pitaya pulp, provides a practical route for the development of fruit-flavoured black rice wine with improved nutritional composition and consumer appeal, suggesting the potential for enhanced functional value. Full article

Driven by the growing demand for nutritious no added sugar bakery products, this study developed no added sugar cookies supplemented with rice bran powder, elderberry powder, and natural sweeteners. Single-factor experiments and response surface methodology (Box–Behnken design) were used to optimize the formulation. The established quadratic model was highly significant (p < 0.0001, R² = 0.9870). Rice bran powder exhibited the dominant influence on sensory quality, followed by mogrosides, elderberry powder, and butter. The optimal practical formulation was determined to be 8 g rice bran powder, 3 g elderberry powder, 91 g butter, 0.3 g mogrosides, together with 92 g low-gluten flour, 2 g fructooligosaccharides (FOS), 0.02 g steviol glycosides, 30 g beaten egg and 20 g milk. The optimized cookies possessed a uniform pale-pink color, a crisp texture, and a balanced aroma combining rice bran and elderberry characteristics. Compared with commercial products, the optimized cookies contained higher contents of protein and total dietary fiber, lower levels of carbohydrates and sodium, as well as abundant bioactive components, including total polyphenols (132.8 ± 0.85 mg/100 g), flavonoids (62.77 ± 0.87 mg/100 g), and anthocyanins (23.03 ± 0.99 mg/100 g). These results provide a scientific basis and technical guidance for the formulation and industrial application of no added sugar functional cookies and further expand the application potential of rice bran as a value-added by-product of rice processing. Full article

This study aimed to optimize vacuum frying parameters, frying temperature (80–120 °C) and frying time (10–20 min), using response surface methodology (RSM) to maximize the quality of rice crackers from black glutinous rice. Vacuum frying temperature and time had no significant (p > 0.05) effect on protein, fiber, total anthocyanin content, and total flavonoid content. An increase in frying temperature increased the expansion ratio and total phenolic content (TPC), while decreasing bulk density and DPPH. Extending frying time significantly (p ≤ 0.05) increased fat content. Increasing both frying temperature and time reduced hardness, moisture, and water activity, and significantly changed color. These trends were evaluated using regression models with R² values ranging from 0.858 to 0.999. Based on the developed models, the optimal condition was estimated at approximately 110 °C for 10 min, graphically predicting rice crackers with 23.32%db fat, hardness of 4.83 N, and TPC of 2.63 mg GAE/g. Compared with atmospheric frying (160 °C, 10 min), the optimal vacuum frying condition (110 °C, 10 min) reduced fat by 36.16%, decreased hardness by 68.65%, and increased TPC by 95.49%, suggesting that vacuum frying can produce black glutinous rice crackers with lower fat, higher antioxidant compounds, and greater crispiness under these specific parameters. Full article

Colored rice is a type of functional cereal rich in bioactive substances such as anthocyanins. This article systematically reviews its molecular formation, nutritional quality, health effects, and industrial applications. At the molecular level, the biosynthesis of pigments such as anthocyanins is regulated by transcription factors including MYB and bHLH, and is influenced by environmental conditions such as light, temperature, and fertilization. Nutritional analysis shows that, compared to white rice, colored rice contains higher levels of resistant starch, high-quality protein, dietary fiber, minerals, and vitamins. In addition, it is rich in various phenolic compounds and gamma-aminobutyric acid (GABA). These bioactive components have functional food applications in chronic diseases such as diabetes, cardiovascular diseases, and cancer through multiple mechanisms. These mechanisms include antioxidant and anti-inflammatory activities, regulation of glucose and lipid metabolism, and modulation of the gut microbiota. Despite the advancements in molecular breeding and precision cultivation technologies that have driven variety improvement and diversified product development, the industry still faces challenges such as the contradiction between nutrient retention and processing palatability, as well as insufficient market recognition. In the future, it is necessary to integrate multidisciplinary technologies to promote the development of colored rice. This may contribute to modulating risk factors associated with chronic diseases based on precision nutrition evidence. Full article

Visual freshness monitoring is challenging in intelligent seafood packaging. This study developed low-acyl gellan gum (LGG)-based intelligent films incorporating anthocyanin (BRE), carboxymethyl chitosan (CMCh), and black rice starch (BRS) and evaluated their effects on film structure, physical–mechanical properties, and shrimp freshness-monitoring performance. Films prepared via solution casting were evaluated using structural, mechanical, and barrier analyses, alongside shrimp spoilage trials at 25 °C. Structural analyses revealed an integrated polysaccharide network. CMCh reinforced the matrix and increased tensile strength, whereas partially retained BRS granules introduced microstructural heterogeneity, reducing strength and increasing water vapor permeability, highlighting a trade-off between mechanical performance and moisture transport. Consequently, BRS-containing films reduced BRE release, improved pigment retention, and resulted in less intense color changes associated with total volatile basic nitrogen (TVB-N) accumulation during shrimp spoilage. Overall, these results suggest that CMCh and BRS composition-dependently modulate the structure, water vapor transport, pigment retention, and colorimetric response of LGG-based films for visual monitoring of shrimp freshness under accelerated spoilage conditions. Full article

Anthocyanins are important flavonoid compounds with significant antioxidant activity and ornamental value in rice. In this study, using upland rice landrace 17SM-19 as the material, the anthocyanin content in leaves was determined at the one-(S1) and two-leaf stages (S2). The anthocyanin content at S1 (43.37 U/g) was significantly higher than that at S2 (16.54 U/g). With S1 considered the control, a total of 9865 differentially expressed genes (DEGs) were identified in the S2, among which 4702 were upregulated and 5163 were downregulated. Functional enrichment analyses revealed that these DEGs were significantly enriched in terms and pathways such as photosynthesis and ribosome. Screening of these DEGs identified 10 structural genes and four regulatory genes associated with anthocyanin biosynthesis. Quantitative real-time PCR verified the reliability of the transcriptome data. These results provide valuable clues for revealing the molecular mechanism underlying anthocyanin biosynthesis in rice leaves. Full article

Thai rice varieties, including Hom Pathum (Pathumthani fragrant rice) and Tubtim Chumphae rice, contain bioactive compounds with potential antioxidant properties. In this study, their acute effects on glycemic response, cardiac autonomic function, endurance performance, and oxidative stress were investigated in healthy adults. In a randomized crossover design, two independent cohorts of healthy adults were enrolled. A total of 50 participants completed two separate experiments (n = 25 per experiment), in which they consumed 140 g of control jelly, Hom Pathum rice jelly, and Tubtim Chumphae rice jelly in a randomized order on separate occasions. In Experiment 1, blood glucose (BG) was measured at baseline and every 30 min for 120 min, while insulin concentrations were assessed at baseline and after 120 min. In Experiment 2, participants performed treadmill exercise at 60% VO₂peak to volitional exhaustion, and exercise-induced oxidative stress was evaluated following exercise. Postprandial BG responses differed significantly among interventions. At 30 min, BG concentrations were lower following Hom Pathum and Tubtim Chumphae rice jellies compared with the control jelly (p < 0.001 and p = 0.002, respectively), and these reductions were maintained between 60 and 120 min, with Tubtim Chumphae rice generally demonstrating greater glycemic attenuation (p < 0.05). The BG area under the curve was significantly lower following both rice jellies than following the control jelly (p ≤ 0.005). No significant differences were observed in insulin concentrations, HOMA indices, heart rate variability, or blood pressure among interventions. Both rice jellies improved endurance performance compared with the control condition (p < 0.05), whereas post-exercise malondialdehyde concentrations were significantly reduced only following Tubtim Chumphae rice consumption (p = 0.049). These findings suggest that acute consumption of Thai rice-based jellies, particularly Tubtim Chumphae rice jelly, may attenuate postprandial glycemic responses and enhance endurance performance, with Tubtim Chumphae rice additionally demonstrating potential to reduce exercise-induced oxidative stress. However, these findings reflect short-term physiological responses in healthy adults and should be interpreted cautiously pending further mechanistic and long-term investigations. Full article

Black rice is abundant in polyphenolic antioxidants, but conventional thermal processing degrades these heat-sensitive compounds, limiting their bioactivity. Although single-strain fermentation can improve the extraction of bioactive components, it remains challenging to simultaneously balance the flavor and bioactivity of fermented black rice products. Low-temperature co-fermentation with yeast and lactobacillus has emerged as a promising strategy to enhance both the flavor profile and functional quality of fermented foods. Therefore, this study investigates the effects of low-temperature co-fermentation with Saccharomyces cerevisiae and Lactobacillus bulgaricus 134 on the quality of black rice slurry. The efficacy was systematically evaluated by monitoring fermentation kinetics, conducting polyphenol and anthocyanin metabolomics analysis, performing flavoromics analysis, and combining in vitro ABTS radical scavenging assays with a Caco-2 cell-based oxidative stress model. The results showed that this process activated β-glucosidase within the first 24 h of fermentation. By activating terpenoid and phenolic metabolic pathways, it maximized the accumulation of anthocyanins and short-chain esters during 30–36 h, which conferred the product with prominent fruity and sweet notes. Fermented black rice slurry (FBRS) exhibited potent ABTS radical scavenging activity. In the Caco-2 oxidative stress model, FBRS pretreatment restored cellular viability, upregulated the activity of endogenous antioxidant enzymes, and reduced MDA content. This study provides a theoretical foundation for developing high-nutritional, flavor-enhanced fermented black rice products. Full article

Enormous genetic diversity exists in rice germplasm, including wild and weedy relatives, though they remain unexplored within in situ or ex situ collections. Characterisation and utilisation of the available biodiversity in plant breeding is essential for the detection of novel traits or genes for climate resilience. In this study, 97 rice genotypes, including 90 rice accessions belonging to various Oryza species and 7 check cultivars with an O. sativa background, were characterised for quantitative morphological characters following the guidelines based on distinctiveness, uniformity and stability (DUS) test by the Protection of Plant Varieties and Farmers’ Rights Authority (PPVFRA), India. Characterisation of the genotypes based on 39 important DUS morphological descriptors revealed polymorphism in 35 traits, confirming high morphological diversity among wild rice accessions and distinguishing and unique traits from other wild accessions for the utilisation in pre-breeding programmes. Genotypes such as WD5_6, WD10_4, and WD3_3 consistently expressed a favourable combination of broad and long leaves, extended panicle length, and well-branched panicles with higher panicle number. In addition, these genotypes showed purple pigmentation across multiple vegetative and reproductive organs, indicating stable and enhanced anthocyanin accumulation. Accessions WD10_4 and WD3_3 also represent valuable donors for panicle architecture and yield component enhancement, while genotypes such as WD17_15 and WD12_8 may serve as specific donors for panicle length and branching traits. Characterisation studies and detection of unique traits provide the empirical foundation for conservation decisions, taxonomic clarity, and pre-breeding applications. Interspecific crosses in the genetic background of elite cultivars with donor species viz., O. barthii, O. glaberrima and O. rufipogon were developed as pre-breeding materials for further crop improvement as well as for the identification of novel genes of agronomic importance. Full article

Riceberry rice milk (RBRM) is rich in phytochemicals, particularly anthocyanins, which are known for their potential in managing type 2 diabetes (T2D). This study aimed to develop a novel RBRM-based yogurt derived from its polysaccharide and protein components and to evaluate the effects of supplementation with W. globosa powder (WGP) at 0% (F1, control), 5% (F2), 10% (F3), and 15% (F4) on nutritional and functional properties. Among all formulations, F4 exhibited the highest nutritional values, including dietary fiber (41.25%), curd protein (21.34%), and carbohydrate (starch) content (25.25%), with a lower fat content (2.13%) compared to other groups. In terms of antioxidant activity, F4 showed high total phenolic content (33.70 mg GAE/g) and total flavonoid content (25.2 mg QUE/g), along with strong radical scavenging activities, with DPPH and ABTS inhibition values of 41.52% and 78.18%, respectively. Furthermore, F4 demonstrated notable antidiabetic potential through α-amylase and α-glucosidase inhibition, with IC₅₀ values of 0.89 and 1.32 mg/mL, respectively. Widely targeted metabolomics analysis identified 88 differential metabolites between F4 (potent condition) and F1 (control group). Twelve selected compounds from RBRM–WGP yogurt contributed to increased levels of amino acids, peptide derivatives, saccharides, organic acids, polyphenols, and flavonoids. Molecular docking analysis revealed that key metabolites, including vignatic acid B, glimepiride, and indoramin, exhibited strong binding affinities with the active sites of α-amylase (PDB: 2GVY, Aspergillus niger) and α-glucosidase (PDB: 3A4A, Saccharomyces cerevisiae). These findings indicate that phytonutrient compounds, particularly indoramin, play a significant role in enhancing the nutritional composition and functional properties of RBRM–WGP yogurt for potential applications in food processing. Full article

Black rice is rich in anthocyanins with potential antioxidant benefits, but their specific role in storage stability remains unclear due to confounding genetic backgrounds in previous studies. In this study, we used CRISPR/Cas9-mediated gene editing to generate OsKala4 knockout lines in the black rice cultivar Heizhen (HZ), creating an isogenic system to test whether endogenous anthocyanins contribute to storage-related quality stability. Knockout lines showed blocked anthocyanin biosynthesis (0.5–0.6 vs. 155.6 mg/100 g, p < 0.001) and altered grain composition. Under accelerated aging (45 °C, 90% RH, 2 weeks), HZ maintained higher antioxidant capacity (p < 0.05) and exhibited less pronounced starch aging than the representative knockout line KO2. Apparent amylose content increased less in HZ than in KO2 (16.7% vs. 28.1%, p < 0.05). HZ also showed smaller changes in pasting, thermal, and structural properties. XRD and FTIR analyses further suggested better maintenance of starch crystallinity and molecular order in HZ under accelerated aging conditions. These results suggest that endogenous anthocyanins were associated with storage-related quality stability in black rice. However, direct mechanistic evidence and validation under natural storage conditions are still needed. Full article

Background/Objectives: Inflammatory mediators within the tumor microenvironment contribute to lung cancer progression by enhancing cellular motility and invasive capacity through cytokine-dependent signaling networks. Modulation of these inflammation-associated pathways by dietary bioactive compounds may provide complementary strategies for limiting cancer aggressiveness. Our objective was to examine the inhibitory effects of a cyanidin-3-O-glucoside (C3G)-rich fraction from Kum Akha pigmented black rice (CKAB-P1) on inflammation-stimulated A549 cancer cell progression. Methods: CKAB-P1 was obtained through solvent-partition extraction and chemically characterized using the pH differential method and high-performance liquid chromatography. A549 cells were pretreated with CKAB-P1 or C3G, followed by stimulation with conditioned medium predominantly containing IL-6 and IL-1β derived from LPS-exposed THP-1 macrophages (THP-1-CS). Effects on cancer cell migration and invasion were evaluated using wound-healing, Transwell invasion, gelatin zymography, and Western blot analyses. Results: CKAB-P1 contained 106.62 ± 3.54 mg/g extract of total anthocyanins, with C3G representing the major constituent (59.42 ± 2.54 mg/g extract). Exposure of THP-1-CS stimulated migration and invasion of A549 lung cancer, and neutralization of IL-6 and IL-1β reduced these pro-migratory effects, confirming cytokine involvement. Treatment with CKAB-P1 (10–40 μg/mL) or C3G (2.5–20 μg/mL) markedly attenuated inflammation-enhanced migration and invasion (p < 0.05). A reduction in MMP-2 and MMP-9 activity, along with decreased expression of invasion-associated protein expressions (uPA, uPAR, and MT1-MMP), was observed. Furthermore, both CKAB-P1 and C3G attenuated phosphorylation of JAK1 and STAT3. Conclusions: These findings suggest that anthocyanin-enriched black rice fraction may limit inflammation-driven A549 lung cancer cell aggressiveness through modulation of the cytokine-driven JAK1/STAT3 signaling cascade, indicating its potential relevance as a bioactive dietary component targeting tumor-associated inflammatory signaling. Full article

Soil salinization is a major constraint on irrigated rice cultivation, mainly due to poor irrigation management and cropping in coastal areas. Seed priming is widely recognized as a cost-effective and practical approach to enhance early growth and improve tolerance to abiotic stresses, including salinity. This study evaluated the effects of seed priming of rice seeds from two cultivars, BRS Querência (Indica) and BRS 358 (Japonica), using aqueous carrot root extract at 0% (water), 25%, and 50% concentrations for 48 h. Seeds were sown in rhizotrons and exposed to 0, 75, or 150 mM NaCl. Morphological, physiological, and biochemical traits were evaluated at 21 days after sowing. Seed priming with carrot extract was associated with improved growth and physiological responses under salinity stress. Under 150 mM NaCl, primed seedlings showed approximately 40% higher chlorophyll index, 35% greater root volume, and 30% higher shoot dry mass compared to unprimed controls. The 25% extract concentration was particularly effective for BRS Querência, which showed enhanced root elongation and a higher nitrogen balance index. Activities of superoxide dismutase, ascorbate peroxidase, and catalase increased by 45–70%, while hydrogen peroxide and malondialdehyde levels decreased by approximately 50%, suggesting enhanced antioxidant responses and improved redox balance. Anthocyanin accumulation also increased in specific cultivar–treatment combinations, suggesting a potential effect on secondary metabolism and antioxidant pathways. Overall, carrot-based seed priming was associated with improved seedling performance, pigment stability, and regulation of oxidative stress under saline conditions. These results suggest that carrot-based seed priming may improve physiological performance under salinity stress. Full article