Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil.
Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113556. doi: 10.1016/j.foodres.2023.113556. Epub 2023 Oct 4.
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
短时间发芽是一种可以提高大米中生物活性化合物的过程。本研究旨在探讨短时间发芽（16 小时）后高直链淀粉含量的稻壳+糠层、糙米和精米的物理特性、酚类化合物（PC）、抗氧化活性和氨基酸组成。α-淀粉酶活性（降落数值，FN）和焓（ΔH）没有变化（p<0.05）。即使经过短时间发芽和碾磨，RVA 曲线图谱仍相似。整体而言，代谢组学分析鉴定出 117 种 PC，其中 111 种（结合态）、104 种（游离态）和 21 种在两种提取物中均有发现。对香豆酸、反式阿魏酸和阿魏酸是所有级分中含量最丰富的 PC。在游离态和结合态总抗氧化活性（709.90µmol TE）方面，稻壳+糠层显示出最高水平。就总氨基酸而言，非发芽和发芽样品之间没有统计学差异（p<0.05），而游离氨基酸含量则不同。谷氨酸（Glu）在短时间发芽和碾磨时的含量最高（1725-1900mg/100g），因此 GABA 含量较高（12.21mg/100g）。短时间发芽和碾磨的结合是一种提高大米营养价值的良好策略，除非热性质和糊化性质发生变化，否则有助于提高人类营养的潜在健康益处。
