Consumer-driven Grain Quality and Nutrition Center, Rice Breeding Innovations Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany.
Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany; Center of Plant Systems Biology and Biotechnology, 4000 Plovdiv, Bulgaria.
Food Chem. 2024 Dec 1;460(Pt 2):140677. doi: 10.1016/j.foodchem.2024.140677. Epub 2024 Jul 31.
Germination represents a vital bioprocess characterized by numerous biochemical transformations that significantly influence the nutritional characteristics of rice. The mobilization of starch and lipids during germination plays a pivotal role in altering the dietary profile of rice, thus potentially addressing the nutritional requirements of populations heavily reliant on rice as a staple food. To explore this potential, a comprehensive analysis encompassing lipidomics and starch composition was conducted on a diverse collection of pigmented rice sprouts. High-resolution mass spectrometry unveiled substantial shifts in the lipidome of pigmented rice sprouts, showcasing a notable enrichment in carotenoids and unsaturated triglycerides, with potential human health benefits. Notably, purple rice sprouts exhibited heightened levels of alpha- and beta-carotene. Analysis of starch composition revealed slight changes in amylose and amylopectin content; however, a consistent increase in digestible carbohydrates was observed across all rice varieties. Germination also led to a reduction in resistant starch content, with purple rice sprouts demonstrating a pronounced two-fold decrease (p < 0.05). These changes were corroborated by a 1.33% decrease in gelatinization enthalpy and a 0.40% reduction in the melting of the amylose-lipid complex. Furthermore, pasting property analysis indicated a substantial 42% decrease in the complexation index post-germination. We posit that the insights garnered from this study hold significant promise for the development of novel products enriched with health-promoting lipids and characterized by unique flour properties.
发芽是一个重要的生物过程，其特点是发生许多生化转化，这些转化显著影响了稻米的营养特性。淀粉和脂质在发芽过程中的动员在改变稻米的饮食结构方面起着关键作用，从而有可能满足严重依赖稻米作为主食的人群的营养需求。为了探索这种潜力，对多种有色稻米芽进行了包括脂质组学和淀粉组成在内的综合分析。高分辨率质谱揭示了有色稻米芽脂质组的显著变化，表现出类胡萝卜素和不饱和三酰基甘油的显著富集，具有潜在的人类健康益处。值得注意的是，紫米芽表现出较高水平的α-和β-胡萝卜素。淀粉组成分析显示直链淀粉和支链淀粉含量略有变化；然而，所有稻米品种的可消化碳水化合物含量都一致增加。发芽还导致抗性淀粉含量降低，紫米芽的降低幅度明显增加了两倍（p<0.05）。这些变化得到了以下证据的证实：糊化焓降低了 1.33%，直链淀粉-脂质复合物的熔融度降低了 0.40%。此外，糊化特性分析表明，发芽后复合指数显著降低了 42%。我们假设，从这项研究中获得的见解为开发富含促进健康的脂质且具有独特面粉特性的新型产品提供了巨大的潜力。
