Innate immune stimulation of polysaccharide fraction from grape peel

The present study was performed to investigate the innate immune stimulating effects of the polysaccharide fraction (VL-3IIb) from peel of grape (Vitis labrusca). VL-3IIb treatment of peritoneal macrophage produced various cytokines (IL-6, IL-10, and IL-12) in vitro experiment. The intravenous (i.v.) administration of VL-3IIb in mice (100 μg/mouse) significantly augmented cytotoxicity of natural killer (NK) cells against Yac-1 tumor cells. The i.v. administration of VL-3IIb (50–500 μg/mouse) 2 days before tumor inoculation significantly inhibited lung metastasis of colon26-M3.1 carcinoma cells in a dose-independent manner. In addition, the depletion of NK cells by injection of rabbit anti-asialo GM1 serum abolished the inhibitory effect of VL-3IIb on lung metastasis of colon26-M3.1 cells. These results indicate that VL-3IIb has antitumor activity to inhibit tumor metastasis prophylactically, and its antitumor effect is associated with activation of macrophages and NK cells.     

Effects of fermented ginseng extracts on tumor metastasis in mice

This study was demonstrated that the fermentation of gingseng increases its biological activities, by comparing the anti-tumor and immunostimulating activities of fermented gingseng extracts (FginE) with those of non-fermented ginseng (GinE). In the experimental lung metastasis of colon26-M3.1 carcinoma, the intraperitoneal (i.p.) or peroral (p.o.) administration of FginE showed stronger anti-tumor metastatic activities than those of GinE. When stimulating 2 kinds of extract on macrophages, FginE was shown to have a higher production of interleukin (IL)-12 than GinE. In addition, treatment with FginE induced tumoricidal activity of peritoneal macrophages against colon26-M3.1 cells. When Peyer’s patch was cocultured with FginE, the proliferation of these cells and granulocyte macrophage-colony stimulating factor (GMCSF) production were induced. In an assay for natural killer (NK) cell activity, an i.p. administration of FginE significantly augmented NK cytotoxicity against Yac-1 tumor cells. Fermented ginseng extracts promotes antitumor activities to inhibit tumor metastasis, and its antitumor effects are associated with the enhancement of systemic as well as mucosal immune systems.     

Effect of pre‐germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats

BACKGROUND: Brown rice is unpolished rice with immeasurable benefits for human health. Brown rice (BR) and pre‐germinated brown rice (PGBR) are known to contain various functional compounds such as γ‐oryzanol, dietary fibre and γ‐aminobutyric acid (GABA). In the present study, the experimental diets containing BR and PGBR (24, 48 h pre‐germination) were used to investigate the influence of pre‐germination time of brown rice on blood cholesterol in Sprague–Dawley male rats. RESULTS: Hypercholesterolaemia and elevation of LDL‐cholesterol were successfully ameliorated by the experimental diets containing BR and PGBR (24 and 48 h pre‐germination). As compared to the control sample, the pre‐germination time had a significant (P < 0.05) effect on blood cholesterol of Sprague–Dawley male rats. It was also found that the significantly (P < 0.05) better effect on lipid profile of hypercholesterolaemic rats was observed by prolonging the pre‐germination time. As compared to non‐germinated brown rice, the germinated brown rice showed the higher cardio‐protective effect on hypercholesterolaemic Sprague–Dawley male rats. CONCLUSION: The present study suggests that the changes of blood cholesterol can be mainly modulated by using the PGBR rather than BR. The prolonging of pre‐germination time led to an increase in the bioactive components, thereby providing a more efficient functional diet affecting the high blood cholesterol. This study suggests that PGBR can be used instead of BR and polished rice in the human diet. Copyright © 2009 Society of Chemical Industry     

Gamma-aminobutyric acid and glutamic acid contents,and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars

The γ-aminobutyric acid (GABA) and glutamic acid (Glu) contents, and the glutamate decarboxylase (GAD) activity in brown rice (BR) and germinated BR (GBR) of the 5 Thai rice cultivars KDML105, PT1, CN1, SP1, and PL2 were investigated. BR was soaked at 35°C for 12 h and then germinated for 24 h to produce GBR. Amounts of GABA and Glu, and the GAD activity in samples were determined. The GABA content and GAD activity in GBR samples of all cultivars were increased 7–50× and 10–100× over levels in BR. The GABA content in BR had no effect on GABA accumulation in GBR. There was no trend in changes in the Glu content for different cultivars after soaking and germination. Variation in the GABA amount in GBR was due to both the GAD activity and the amount of Glu. These two parameters affected accumulation of GABA in all cultivars.     

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

This research investigated the physicochemical properties, bioactive compounds, and microstructure of brown rice (BR) and non-parboiled and parboiled germinated brown rice (GBR and PGBR). The GBR and PGBR were treated by sun, hot-air oven, or infrared irradiation (IR) drying. The results showed that IR drying enhanced the bioactive compounds of non-parboiled GBR, including γ-aminobutyric acid, α-tocopherol, and total phenolic compounds, while γ-oryzanol and antioxidant activity were comparable to BR. Meanwhile, IR drying significantly improved the head rice yield (HRY) of PGBR while reducing fissured grains. Parboiling also affected the color values of rice grains, suggesting the diffusion of husk color into endosperm and the formation of brown polymers by the Maillard reaction. In addition, IR drying altered the internal structure of rice grains, resulting in abundant intercellular voids. Specifically, the IR-dried non-parboiled GBR significantly enhanced essential bioactive compounds and improved HRY while maintaining the color of standard BR.     

Effects of germination time on the structural,physicochemical and functional properties of brown rice

Germinated brown rice (GBR) is a gluten-free food raw material. Its tissue structure, physicochemical properties and functional properties depend on the germination time. In this study, rapid viscosity analyses, differential scanning calorimetry and X-ray diffraction et al were used to analyse the structural, physicochemical and functional changes in brown rice (BR) during germination. Gamma-aminobutyric acid (GABA), total phenolic compound, glutathione (GSH) and amino acid contents increased during germination. GBR exhibited the highest GSH (22.70 mg per 100 g) and amino acid (8.02 mg per 100 g) contents at 24 h and the highest GABA content (253.35 mg per 100 g) at 36 h. Furthermore, BR germinated for 36 h showed greater enthalpy (ΔH) than ungerminated BR. Although GBR showed less crystallinity than ungerminated BR, germination did not change the crystalline structure type of starch (A-type). These results inform choices of the appropriate applications of GBR to promote its utilisation in the food industry.     

Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

The aim of the study was to compare changes in the chemical compositions and bioactive compounds of germinated rough rice and germinated brown rice. Ungerminated rice (brown rice) and germinated rice extract powder were also prepared, for comparison purposes. In general, the concentration of crude protein, total free amino acids, α-tocopherol, γ-oryzanol, thiamine, niacin and pyridoxine, in the germinated rough rice and the germinated rice extracted powder, were significantly higher, than those of the germinated brown rice and the ungerminated rice, whilst there was no significant difference in the levels of crude fat, carbohydrate and ash. The amino acid contents of the germinated rice products were also investigated and differences were found amongst these samples. The most significant changes, in γ-aminobutyric acid, glycine, lysine and leucine, were observed in the germinated rough rice and the germinated rice extracted powder.     

Quantitative microbiological profiles of brown rice and germinated brown rice

Among health conscious people, brown rice (BR) and germinated brown rice (GBR) are increasingly more popular for consumption in Korea because their nutritional values are greater than those of ordinary white rice (WR). The overall microbial counts for BR were higher than those for WR and those of GBR were higher than those of BR. Interestingly, the lactic acid bacteria (LAB) counts in GBR increased markedly and their selected representatives were Weissella confusa, Pediococcus pentosaceus, and Lactobacillus fermentum. To our knowledge, this is the first attempt to enumerate and compare LAB loads on WR, BR, and GBR.     

Enhancement of immunostimulation and anti-metastasis in submerged culture of bearded tooth mushroom (Hericium erinaceum) mycelia by addition of ginseng extract

After bearded tooth mushroom (Hericium erinaceum) mycelia were cultivated in mushroom complete medium (MCM) supplemented with ginseng extract (GE, 65°Bx) to enhance immunostimulation and anti-metastasis, the submerged culture containing culture broth and mycelia was lyophilized (SC). Hot-water extract from SC cultivated in MCM supplemented with GE-5% (v/v, a ratio of MCM volume to GE, HE-GE-5-HW) showed significantly higher mitogenic activity (1.74 fold of the control) and IL-2 production (2.10 fold) than those of SC without GE (HEHW) at 100 μg/mL. The intestinal immune modulating activity was also obtained in HE-GE-5-HW (1.82 fold) whereas HE-GE-3-HW (GE-3%) had the most effective macrophage stimulation (1.88 fold) and tumor necrosis factor (TNF)-α production (3.59 fold). In addition, intravenous administration of HE-GE-3- and 5-HW significantly inhibited the experimental lung metastasis of colon 26-M3.1 cells (61.2 and 67.2%). HE-GE-5-HW mainly contained neutral sugar (72.0%) in addition to small amounts of protein (9.2%) and uronic acid (3.9%). Furthermore, the activities of the GE culture were high compared with the culture without GE, indicating that GE helped enhance the physiological activities of bearded tooth mushroom.     

Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour

ABSTRACT:  Germinated brown rice has been reported to be nutritious due to increased free gamma-aminobutyric acid (GABA). The physicochemical properties of brown rice (BR) and glutinous brown rice (GNBR) after germination as affected by different steeping times (24, 36, 48, and 72 h depending on the rice variety) and pHs of steeping water (3, 5, 7, and as-is) were determined and compared to those of the nongerminated one (control). As the steeping time increased or pH of steeping water decreased, germinated brown rice flours (GBRF) from both BR and GNBR had greater reducing sugar, free GABA and α-amylase activity; while the total starch and viscosity were lower than their respective controls. GBRFs from both BR and GNBR prepared after 24-h steeping time at pH 3 contained a high content of free GABA at 32.70 and 30.69 mg/100 g flour, respectively. The peak viscosity of GBRF obtained from both BR and GNBR (7.42 to 228.22 and 4.42 to 58.67 RVU, respectively) was significantly lower than that of their controls (255.46 and 190.17 RVU, respectively). The principal component analysis indicated that the important variables for discriminating among GBRFs, explained by the first 2 components at 89.82% of total explained variance, were the pasting profiles, α-amylase activity, and free GABA.     

The impact of germination on the characteristics of brown rice flour and starch

BACKGROUND: In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ‐amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice. RESULT: Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures (T_o, T_p and T_c) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules. CONCLUSION: This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination. Copyright © 2011 Society of Chemical Industry     

发芽糙米中粗多糖的纯化及分子量测定

本文对发芽糙米粗多糖进行纯化,通过比较活性炭吸附法、过氧化氢氧化法、大孔树脂吸附法三种方法的脱色效果,以及Sevage法、三氯乙酸法、酶与Sevage结合方法三种方法的脱蛋白效果,筛选出发芽糙米粗多糖脱色、脱蛋白的最佳方法。分别比较了DEAE-Sepharose CL-6B、DEAE Fast Flow、DEAE Sepharose 52三种柱层析填料对糙米粗多糖的层析纯化效果,筛选出最优填料。并对纯化后的发芽糙米多糖各组分进行分子量的测定。结果表明:大孔树脂AB-8对发芽糙米粗多糖脱色效果最佳,脱色率为86.57%,多糖损失率为28.96%。酶-Sevage法脱蛋白效果较好,且多糖损失率低,脱蛋白率为74.36%,多糖损失率为14.09%。对发芽糙米多糖进行柱层析的最佳填料为DEAE-Sepharose CL-6B。根据线性回归方程计算其平均分子量,水洗多糖组分的平均分子量为1.47×105 Da,盐洗多糖组分的平均分子量分别为9.62×105、5.59×106、3.15×105 Da。结论:确定了针对发芽糙米粗多糖的去除蛋白质和脱色的方法,并筛选出最佳的柱层析填料,分离出四个组分发芽糙米多糖,为发芽糙米粗多糖的提取、纯化、分离逐渐转变为工业化生产提供了理论基础。     

发芽糙米营养成分及淀粉糊化特性研究

以3个粳稻和2个糯稻为原料,制备发芽糙米,分析了糙米发芽前后游离氨基酸、蛋白质、水溶性糖类、脂肪酸值以及Mixolab淀粉糊化特性的变化。结果表明,与糙米相比,发芽糙米游离氨基酸总量、水溶性总糖、还原糖及果胶酸含量显著增加。Mixolab混合仪测定的发芽糙米米粉团蛋白质结构严重弱化,淀粉糊化能力显著降低。油酸含量和脂肪酸值均增加。发芽糯糙米水溶性总糖、还原糖及果胶酸含量显著高于发芽粳糙米,破损淀粉含量显著低于发芽粳糙米。     

富氢水发芽糙米加工工艺及其品质研究

本研究利用富氢水（HRW）加工发芽糙米,以富氢水浓度、发芽温度和浸泡时间为主要影响因素,以发芽势、发芽率和总黄酮含量为考核指标,在利用单因素和响应面试验建立和优化发芽工艺条件的基础上,进一步分析富氢水对糙米米糠超微结构及部分热物性参数的影响。结果表明,富氢水加工发芽糙米的最佳工艺条件为:浸泡时间13 h、发芽温度29 ℃、富氢水浓度1.5 mg/L,在此条件下糙米发芽势为67%、发芽率为84%、总黄酮含量为186.5 mg/100 g,极显著（P<0.01）高于普通纯水发芽糙米的发芽势（46%）、发芽率（70%）及总黄酮含量（130.3 mg/100 g）;此外,与普通纯水处理相比,富氢水发芽糙米米糠结构更疏松;发芽糙米糊化热焓值显著（P<0.05）低于未发芽糙米及普通纯水发芽糙米。表明利用富氢水加工发芽糙米可有效提高发芽效率、改善糙米功能活性及糊化特性,具有较好的转化应用价值。     

不同发芽时间下发芽稻谷和糙米不同部位γ-氨基丁酸含量差异

选用云南和浙江近期育成的γ - 氨基丁酸(GABA)含量差异较大的水稻品种(系)26 个,在云南新平相同栽培条件下种植,比较研究其稻谷和糙米不同发芽时间对不同部位GABA 含量累积的差异。结果表明：供试26 个品种(系)以滇农S-1/ 滇靖8 号、HIPj1、文稻1 号/IR36、和文稻2 号/IR36 四个品种(系)GABA 含量最高;萌发前GABA 含量各部位依次为皮胚＞颖壳＞糙米＞精米。萌发活化24～28h 能显著促进萌发稻谷和糙米中GABA 含量的累积,呈现先升高后降低的变化趋势,尤其是糙米在萌发后24h 达到最高峰值。稻谷和糙米萌发后不同的部位GABA 的累积速率和累积量不同,各部位GABA 含量依次为：胚芽＞糙米＞精米,颖壳最低;萌发活化后GABA含量累积呈现糙米大于稻谷;胚芽中GABA 含量粳稻高于籼稻。     

Structural and chemical analysis of resistant starch effected by pre-treatments,cooking methods,reheating and storage condition in parboiled germinated brown rice (Oryza sativa)

Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study determined the influence of RS formation in white rice (WR), brown rice (BR) and parboiled germinated brown rice (PGBR) as affected by various pre-treatment and processing conditions. This is the first report to chemically and structurally analyse WR, BR and PGBR of the same rice variety using X-ray diffraction, DSC and SEM. The results showed that the PGBR prepared by a non-soaking process cooked with steaming and stored cold contained RS content (92.1 mg/g, wet basis) followed by BR processed by soaking, steamed and then stored cold (91.8 mg/g, wet basis). The formation of RS3 as not affected by the parboiling and germination process compared to WR and BR. Reheating reduced resistant starch content by changing the RS structure conformation from crystalline to amorphous under higher temperatures. Moreover, the scanning electron microscope revealed that WR, BR and PGBR of the same rice variety show similar starch granule and microstructure patterns but slightly different in thermal conductivity value.     

膨化方式对发芽糙米主要生理活性物质的影响

以发芽糙米为原料,比较微波膨化和挤压膨化对发芽糙米色泽、水溶指数、吸水指数及主要生理活性物质的影响。结果表明,微波膨化和挤压膨化均提高了发芽糙米的吸水指数,分别是原料发芽糙米的1.84倍、2.81倍;L*值分别降低了9.29%、4.41%。微波、挤压膨化的γ-氨基丁酸含量分别减少了40.42%和24.49%;植酸降解率为6.98%和14.17%;微波膨化能显著提高发芽糙米中谷维素的含量(p<0.05),是原料的1.44倍,而挤压膨化则降低了谷维素的含量,减少了89.2%。微波膨化处理后,γ-氨基丁酸和植酸虽有损失,但与挤压膨化的损失相差不多,且谷维素含量有所提高,因此,微波膨化能较大限度的保留生理活性物质。     

响应面法优化发芽糙米酒茶复合饮料制备工艺

为充分利用糙米的营养与功能价值,并进一步为糙米深加工产业提供新思路,本研究以发芽糙米为原料,发酵制得发芽糙米酒,再将其与金白龙茶浸提液进行复配得到富含γ-氨基丁酸的新型发芽糙米酒茶复合饮料。在单因素实验的基础上,采用响应面法探究浸提茶叶所用的水茶比、茶汤与酒复配比例、木糖醇与柠檬酸添加量对发芽糙米酒茶复合饮料感官评分的影响,并以沉淀率为指标探究该酒茶复合饮料的最佳稳定工艺。结果表明,四个因素对饮料感官评分的影响大小依次为茶汤与酒复配比例>柠檬酸添加量>木糖醇添加量>水茶比。获得发芽糙米酒茶复合饮料最佳工艺参数为:水茶比为91.64:1 mL/g、茶汤与酒混合比例为4.28:1、木糖醇添加量为5.79 g/100 mL、柠檬酸添加量为0.066 g/100 mL。此时,该复合型饮料感官审评得分的理论最大值为89.996分,最优组合验证实验的感官评分为90.7分,误差在允许范围之内。经分析得出添加0.1%的黄原胶时,该酒茶复合饮料沉淀率最低。同时,在此条件下生产的发芽糙米酒茶复合饮料GABA含量为358.68 mg/kg,茶多酚含量为805.71 mg/kg,且具有良好的风味效果。     

发芽糙米淀粉理化特性研究

采用富集γ-氨基丁酸(GABA)的优选糙米发芽工艺条件,通过碱酶两步法提取糙米淀粉,研究发芽对糙米淀粉结构和理化特性的影响。结果表明:糙米发芽后,淀粉膨胀度增大,且随温度升高而提高;透明度升高了57.14%;峰值黏度基本不变;冻融稳定性提高,凝沉特性得到改善;淀粉凝胶的凝胶粘性有所提高,硬度和胶凝性有所降低;碘兰值减小,说明糙米发芽后其直链淀粉含量降低或聚合度减小;电镜分析结果显示,发芽后糙米淀粉颗粒变得圆滑,棱角较发芽前不明显。综上得出,发芽对糙米淀粉的理化特性具有一定的改善作用。