稻谷和糙米发芽对其植酸、GABA、γ-谷维素、酚类、类黄酮和抗氧化能力的影响。
Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity.
机构信息
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
出版信息
Food Res Int. 2022 Sep;159:111603. doi: 10.1016/j.foodres.2022.111603. Epub 2022 Jul 1.
This study investigated the effect of paddy rice and brown rice germination on their phytic acid, phytase, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity. The GABA content and phytase activity in the rice germinated in the form of paddy (GP) were respectively lower than those in the rice germinated in the form of brown rice (GBR), and the level of phytic acid in GP was higher than that in GBR during germination processes from 18 h to 72 h. However, the contents of total γ-oryzanol, free phenolic, total phenolic, free flavonoid and total flavonoid in GP were higher than those in GBR during germination processes (18-72 h). The antioxidant activities of DPPH and T-AOC in GP were respectively higher than those in the GBR during germination processes (18-72 h). These results demonstrated that GP produced more γ-oryzanol, phenolics, flavonoids content and higher antioxidant activities, but less GABA content than those in GBR. This work might be useful for the specific aim of choosing germination ways and for the development of wholegrain foods.
本研究调查了稻谷和糙米发芽对植酸、植酸酶、γ-谷维素、γ-氨基丁酸、总酚、总黄酮和抗氧化能力的影响。在从 18 小时到 72 小时的发芽过程中，以稻谷形式发芽的大米（GP）中的γ-氨基丁酸含量和植酸酶活性分别低于以糙米形式发芽的大米（GBR）中的含量，而 GP 中的植酸水平在发芽过程中高于 GBR。然而，在发芽过程中（18-72 小时），GP 中的总γ-谷维素、游离酚、总酚、游离黄酮和总黄酮含量均高于 GBR。在发芽过程中（18-72 小时），GP 中 DPPH 和 T-AOC 的抗氧化活性均高于 GBR。这些结果表明，与 GBR 相比，GP 产生了更多的γ-谷维素、酚类、类黄酮含量和更高的抗氧化活性，但γ-氨基丁酸的含量较低。这项工作可能有助于特定的发芽方式选择和全谷物食品的开发。
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