Hasan Mehedi, Quan Nguyen Van, Anh La Hoang, Khanh Tran Dang, Xuan Tran Dang
Graduate School of Advanced Science and Engineering, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima 739-8529, Japan.
Center for the Planetary Health and Innovation Science (PHIS), The IDEC Institute, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima 739-8529, Japan.
Foods. 2023 Jun 27;12(13):2501. doi: 10.3390/foods12132501.
This is the first investigation, conducted in a completely randomized design (CRD), to determine the effects of different salinity levels (75 and 150 mM) and germination periods (3, 4, and 5 days) on momilactone and phenolic accumulations in germinated brown rice (GBR) var. Koshihikari. Particularly, the identification of bioactive compounds was confirmed using electrospray ionization-mass spectrometry (ESI-MS) and nuclear magnetic resonance (NMR) spectroscopy (H and C). Momilactone A (MA) and momilactone B (MB) amounts were determined by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS), whereas other compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Accordingly, GBR under B2 treatment (75 mM salinity for 4 days) showed the greatest total phenolic and flavonoid contents (14.50 mg gallic acid and 11.06 mg rutin equivalents, respectively, per g dry weight). GBR treated with B2 also accumulated the highest quantities of MA, MB, -coumaric, ferulic, cinnamic, salicylic acids, and tricin (18.94, 41.00, 93.77, 139.03, 46.05, 596.26, and 107.63 µg/g DW, respectively), which were consistent with the strongest antiradical activities in DPPH and ABTS assays (IC = 1.58 and 1.78 mg/mL, respectively). These findings have implications for promoting the value of GBR consumption and rice-based products that benefit human health.
这是首次采用完全随机设计（CRD）进行的调查，旨在确定不同盐度水平（75和150 mM）和发芽期（3、4和5天）对发芽糙米（GBR）品种越光中稻壳醇和酚类物质积累的影响。特别是，使用电喷雾电离质谱（ESI-MS）和核磁共振（NMR）光谱（H和C）对生物活性化合物进行了鉴定。稻壳醇A（MA）和稻壳醇B（MB）的含量通过超高效液相色谱-电喷雾电离质谱（UPLC-ESI-MS）测定，而其他化合物则通过分光光度法和高效液相色谱（HPLC）进行定量。因此，在B2处理（75 mM盐度，处理4天）下的GBR显示出最高的总酚和黄酮含量（每克干重分别为14.50毫克没食子酸和11.06毫克芦丁当量）。用B2处理的GBR还积累了最高量的MA、MB、对香豆酸、阿魏酸、肉桂酸、水杨酸和小麦黄素（分别为18.94、41.00、93.77、139.03、46.05、596.26和107.63 µg/g干重），这与在DPPH和ABTS测定中最强的抗自由基活性一致（IC分别为1.58和1.78 mg/mL）。这些发现对于提高GBR消费价值以及有益于人类健康的米基产品具有重要意义。
