Comparative analysis of genetically modified brown rice with conventional rice varieties for the safety assessment

Compositional analysis of genetically modified (GM) rice (OsCK1), non‐GM comparator and reference rice as commercial rice was conducted for the safety assessment. The tolerance intervals (TI) of commercial rice were also set to illustrate compositional variability. GM rice, non‐GM rice and reference rice were compared using principal component analysis (PCA) and partial least squares‐discriminant analysis (PLS‐DA) to assess the impact of genetic modification vs. environmental influence on the rice component. Seventeen components in forty‐six analysed components were significantly different between GM rice and non‐GM rice. But, the mean ranges of the seventeen components were all within those of the reference TIs. These results demonstrate that the nutrition components of GM rice (OsCK1) fell within the range of natural variability and were biologically equivalent to non‐GM rice. In addition, multivariate analysis by PCA and PLS‐DA revealed that environmental factors such as growing locations were important due to the variability of the rice metabolite profiles. These comparisons lead to the conclusion that disease‐resistant transgenic rice (OsCK1) is compositionally equivalent to and as safe and nutritious as conventional rice varieties grown commercially.     

A comparative study on free and bound phenolic acid content and their antioxidant activity in bran of rice (Oryza sativa L.) cultivars of Eastern Himalayan range

In our study, seven most prevailing but unexplored indigenous rice cultivars of northeast India, situated in the Eastern Himalayan Range, were investigated for their phenolic acid profile, total phenolic content (TPC) and antioxidant capacities in free and bound phenolic extracts of their bran. HPLC studies showed the presence of ferulic, p‐coumaric, sinapic, caffeic, chlorogenic and vanillic acids, with ferulic and p‐coumaric acids being the dominant phenolic acids in the bound form. The lower EC₅₀ values of the bound extracts than the free extracts suggested the better radical scavenging activity of the bound extracts. Significant correlations were observed between TPC and phenolic acid content (HPLC‐DAD) of bound extracts, and between Trolox equivalents antioxidant capacity (TEAC) and phenolic acid content (HPLC‐DAD) of both free and bound extracts. The findings suggest that phenolic acids in the rice cultivars investigated were exclusively present in bound form and contribute significantly towards their antioxidant capacity.     

Comparative evaluation of nutritional compositions between transgenic rice harboring the <Emphasis Type="Italic">CaMsrB2</Emphasis> gene and the conventional counterpart

As a part of a safety assessment of new transgenic crops, compositional equivalence studies between transgenic crops with non-transgenic comparators are almost universally required. This study was conducted to compare nutritional profiles of proximate composition, and fatty acid, amino acid, mineral, and vitamin contents, and anti-nutrients, between transgenic drought-tolerant Agb0103 rice harboring the pepper methionine sulfoxide reductase B2 gene CaMsrB2 and the parental rice cultivar, ‘Ilmi’ as a non-transgenic control. Both transgenic and non-transgenic rice were grown and harvested in 2 different locations. Proximate compositions of moisture, starch, protein, lipid, and ash content of Agb0103 rice were similar to parental non-transgenic rice. There were no differences between transgenic and non-transgenic rice with respect to the whole nutritional composition, except for minor locality differences for a few nutritional components. Agb0103 rice with improved resistance to drought is nutritionally equivalent to the parental rice cultivar.     

Phytochemical and Antioxidant Profile of Pigmented and Non-Pigmented Rice Cultivars of Arunachal Pradesh,India

This study was carried out to determine the phytochemical and antioxidant properties of two pigmented rice cultivars viz., Lingkang taker ame, Umling ame, and a non-pigmented rice Pungpo taker ame. Fourier transform infrared and high-performance liquid chromatography analysis of phenolic compounds were carried out for the rice cultivars. The highest level of total phenolic, anthocyanin, and scavenging activities were observed in Umling ame cultivar. Fourier transform infrared result of rice cultivars showed wide range of frequency (1131.60–3538.75 cm^–1) which confirmed the presence of various phenolic compounds. Seven phenolic acids were detected in the rice cultivars. The highest value of salicylic acid (302.06 ± 0.01 mg/L), ferulic acid (17.21 ± 0.02 mg/L), apigenin (7.03 ± 0.01 mg/L), and gallic acid (0.98 ± 0.04 mg/L) were detected in Umling ame; whereas the highest value of quercetin (611.46 ± 0.01 mg/L) and caffeic acid (1.83 ± 0.01 mg/L) were found in Pungpo taker ame and Lingkang taker ame cultivars, respectively. Results revealed that the colored rice Umling ame showed higher phenolic content than other two rice cultivars Lingkang taker ame and Pungpo taker ame.     

Release of phenolic acids from defatted rice bran by subcritical water treatment

BACKGROUND: Oil production from rice bran, an undervalued by‐product of rice milling, produces defatted rice bran (DRB) as a waste material. Although it is considered a less valuable product, DRB still contains useful substances such as phenolic compounds with antioxidant, UV‐B‐protecting and anti‐tumour activities. In this study the phenolic acids in DRB were extracted with subcritical water at temperatures of 125, 150, 175 and 200 °C. RESULTS: Analysis of total phenolics using Folin–Ciocalteu reagent showed about 2–20 g gallic acid equivalent kg^?1 bran in the extracts. High‐performance liquid chromatography analysis showed low contents of phenolic acids (about 0.4–2 g kg^?1 bran). Ferulic, p‐coumaric, gallic and caffeic acids were the major phenolic acids identified in the extracts. Thermal analysis of the phenolic acids was also done. The thermogravimetric curves showed that p‐coumaric, caffeic and ferulic acids started to decompose at about 170 °C, while gallic acid did not start to decompose until about 200 °C. CONCLUSION: Subcritical water can be used to hydrolyse rice bran and release phenolic compounds, but the high temperatures used in the extraction can also cause the decomposition of phenolic acids. Copyright © 2010 Society of Chemical Industry     

Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season

Blueberry fruits from five commercial cultivars and 13 breeding selections grown at the same locations over two growing seasons were analysed for total phenolics (TPH), total anthocyanins (ACY), total hydroxycinnamic acids (HCA), total flavonols (FLA), fruit weight and oxygen radical‐absorbing capacity (ORAC). Variation in ORAC, TPH, ACY, HCA, FLA and fruit weight among genotypes was much greater than that observed between growing seasons, indicating that genetics plays a more important role than growing season in influencing ORAC and phenolic content in blueberries. Significant main effects for growing season and genotype × growing season observed for ORAC, ACY, HCA and fruit weight demonstrate that environmental growing conditions can impact levels of phenolics and ORAC in blueberries and that certain genotypes vary in their capacity to synthesise phenolics under different growing conditions. In general, genotypes with smaller berries had higher ORAC values and levels of TPH, ACY, HCA and FLA than large‐berried genotypes. Over both growing seasons, ORAC correlated highly with TPH, ACY, HCA and FLA, while fruit weight correlated inversely with all phenolics measured. Our results indicate that blueberry genotypes should be screened over multiple growing seasons in order to identify antioxidant‐ and phenolic‐rich germplasm. Copyright © 2003 Society of Chemical Industry     

Characterization of Conventional,Biodynamic, and Organic Purple Grape Juices by Chemical Markers,Antioxidant Capacity,and Instrumental Taste Profile

The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least‐squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as “nonconventional” juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non‐conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.     

拉曼光谱结合模式识别方法鉴别大米种类

为实现大米种类准确、快速的鉴别,选购72份大米样品,粉碎,采集粒度为100-140目米粉的拉曼光谱,对谱图数据进行去噪、归一化和特征提取后,综合运用主成分分析（PCA）、层次聚类分析（HCA）和支持向量机（SVM）三种方法对粳米、籼米和糯米进行聚类与模式识别研究。三种大米经PCA分析可直观地归为三簇,籼米和糯米可被区分开,但粳米与糯米、粳米与籼米不能区分。HCA结果表明粳米与籼米较难区分,糯米与其它两种米有较大差异,三种大米经HCA聚类分析准确率为81.94%。而采用SVM判别方法经10次运行后的平均识别率达98.86%。实验证明：拉曼光谱法结合支持向量机用于大米种类的分类与识别简单快速,在分析数据相对复杂的情况下,可快速建立分类模型并实现大米种类间的鉴定与识别。     

Differences in physicochemical properties of kernels of two rice cultivars during grain formation

BACKGROUND: Rice varieties with similar apparent amylose content may have different grain qualities. The development of rice quality is a dynamic process that occurs with the formation of rice kernels. In this study, physicochemical properties during the grain formation period were investigated to interpret differences in grain quality between two non‐waxy rice cultivars, Wuyujing3 and 30you917, with similar apparent amylose content. RESULTS: There were significant differences in dynamic changes in 1000‐grain weight, amylose content and pasting and thermal properties during grain formation of the two cultivars. The difference in their apparent amylose contents from 5 days after anthesis (DAA) to 15 DAA was significant, except in the late grain‐filling stage. Wuyujing3 showed a slower increase in 1000‐grain weight than 30you917 from 10 to 25 DAA. The transition temperatures (T_o, T_p and T_c) of developing grain flour of Wuyujing3 were higher than those of 30you917 during the grain formation period. Wuyujing3 showed greater stickiness (higher breakdown and peak viscosity and lower positive setback) than 30you917 according to Rapid Visco Analyser (RVA) profiling. CONCLUSION: The results suggested that the differences in cooking and eating quality parameters of the two mature rices were determined by the differences in grain filling and the dynamic changes in the main rice quality components such as amylose content, grain weight and differential scanning calorimetry and RVA properties, which will help cultivators understand the physical basis of rice quality development. Copyright © 2011 Society of Chemical Industry     

8种猕猴桃抗氧化活性评价及基于HPLC与FT-IR指纹分析的品种区分

为探明不同品种猕猴桃的体外抗氧化活性差异,并对不同猕猴桃品种进行有效区分,采用高效液相色谱法(HPLC)、傅里叶变换红外光谱法(FT-IR)对猕猴桃进行指纹分析,分析测定了脐红、金艳等8个品种猕猴桃的体外抗氧化能力、多酚组成及FT-IR光谱,并对其进行了方差分析、主成分分析(PCA)及系统聚类分析(CA)。结果表明:华优的抗坏血酸及总酚含量比其他品种高约2倍,其体外抗氧化活性显著强于其他品种。对抗氧化指标、酚类含量及FT-IR数据的主成分分析中前两个主成分累积解释率分别达到63.49%、55.91%、84.96%。三种聚类分析均可将不同品种猕猴桃进行较好区分,尤其对金艳、华优、海沃德区分效果最好。基于FT-IR数据的品种区分效果优于基于抗氧化指标、酚类含量的区分,同植物学分类最为一致。基于抗氧化指标的聚类分析对脐红、晚红、徐香的区分效果欠佳。     

Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC‐MS/MS with SPE

This study established a new method for quantitative and qualitative determination of certain components in black rice wine, a traditional Chinese brewed wine. Specifically, we combined solid‐phase extraction and high‐performance liquid chromatography (HPLC) with triple quadrupole mass spectrometry (MS/MS) to determine 8 phenolic acids, 3 flavonols, and 4 anthocyanins in black rice wine. First, we clean samples with OASIS HLB cartridges and optimized extraction parameters. Next, we performed separation on a SHIM‐PACK XR‐ODS column (I.D. 3.0 mm × 75 mm, 2.2 μm particle size) with a gradient elution of 50% aqueous acetonitrile (V/V) and water, both containing 0.2% formic acid. We used multiple‐reaction monitoring scanning for quantification, with switching electrospray ion source polarity between positive and negative modes in a single chromatographic run. We detected 15 phenolic compounds properly within 38 min under optimized conditions. Limits of detection ranged from 0.008 to 0.030 mg/L, and average recoveries ranged from 60.8 to 103.1% with relative standard deviation ≤8.6%. We validated the method and found it to be sensitive and reliable for quantifying phenolic compounds in rice wine matrices.     

色米提取物的抗氧化作用与成分分析研究

为探讨色米提取物总酚含量与抗氧化相关性及其抗氧化的物质基础,以4种不同品种的色米为材料,采用Folin-Ciocalteu法测定总酚含量,三氯化铝比色法测定黄酮含量,DPPH·、ABTS~+·清除法和O~(2-)·清除法评价抗氧化活性,高效液相色谱法进行多酚成分分析。结果表明,4个品种的色米总酚含量范围为42~305.2 mg GAE/g,红米具有最高的总酚和黄酮含量以及最好的抗氧化能力,绿米各项指标均最低。提取物成分分析结果显示,4个品种均具有一定含量的没食子酸、儿茶素、香草酸、咖啡酸和阿魏酸。     

Classification and recognition of genetically modified organisms by chemometrics methods using terahertz spectroscopy

The aim of this study was to evaluate the potential of terahertz (THz) spectroscopy to discriminate genetically modified (GM) and non‐GM organisms. In this study, eighty‐four sugar beet samples (thirty‐six GM sugar beets and forty‐eight of their parents, non‐GM ones) were investigated using terahertz time‐domain spectroscopy (THz‐TDS) system between 0.2 and 1.2 THz. Discriminant analysis (DA) based on principal component analysis (PCA) was used to discriminate sugar beet samples into two classes: GM organisms (GMOs) and non‐GMOs. Study results indicate that the DA method leads to an excellent classification. A total of 95.8% of the non‐GM samples were accurately classified, and no GM samples were misclassified, as there was 100% correctness. Results of this study demonstrate that THz spectroscopy combined with chemometrics techniques can provide a fast, nondestructive and reliable method to differentiate GMOs and non‐GMOs, which avoids time‐consuming, laborious and expensive sensory and chemical analyses.     

不同品种稻米的米饭风味分析

采用固相微萃取结合气相色谱-嗅闻-质谱技术对7种籼米、4种粳米共11种米饭样品的风味化合物进行分析。结果表明,粳米中风味化合物种类略高于籼米。米饭中关键风味化合物在粳米、籼米样品中存在显著差异,2-乙酰基-1-吡咯啉在籼米样品中未被检出;4-乙烯基苯酚只在粳米中被检测出;香草醛在粳米中的相对含量显著高于籼米;而籼米中1-辛烯-3-醇、戊醛、己醛的相对含量显著高于粳米。利用米饭风味物质的主成分分析方法,可以区分出粳米与籼米的品种差异。     

Phase II enzyme induction and anti‐inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars

Methanolic extracts of bran from black glutinous rice cultivars were screened for potential health benefits using cellular bioassays for quinone reductase (QR) induction in murine hepatoma cells and inhibition of NO production in lipopolysaccharide (LPS)‐activated RAW 264.7 macrophages. Fractionation of the crude extract by semi‐preparative HPLC afforded respective fractions enriched in phenolic acids, anthocyanins and proanthocyanidins. The relative potency of QR induction was phenolic acids > proanthocyanidins > anthocyanins, and the activity of the crude extract was conserved among the aggregate of these fractions. In contrast, all three fractions were more potent than the crude extract in terms of anti‐inflammatory effect. This suggests synergism effects among anti‐inflammatory agents through partial purification. Inhibition of macrophage NO production by binary mixtures of gallic acid or caffeic acid with the anthocyanin‐rich fraction indicated potential synergism. These results warrant further efforts to identify the active agents and substantiate synergistic interactions through isobologram analysis.     

Cadmium Removal from Rice by Separating and Washing Protein Isolate

In this study detoxification of 3 Chinese Cd‐contaminated cultivars (Jinyou463, Yuchi, and Xiangzaoxian 32) of rice was explored. By separation with an alkaline method, Cd concentrations of the starch isolates were decreased from 0.2769, 0.4037, and 0.5156 mg/kg in starting milled rice to 0.1056, 0.1585, and 0.1923 mg/kg, respectively. However, the Cd concentrations reached up to 2.5905, 3.1628, and 4.8593 mg/kg in the protein isolates, respectively. Therefore, 10 common acids in food industry were investigated to remove Cd from protein isolate by washing process. The optimal washing conditions were 0.5 M citric acid, acid to rice protein isolate ratio of 6:1 v/w, shaking time of 1 h at room temperature. The rice protein isolate showed a significant decrease in Cd concentration and the removal efficiency was more than 95% after 2 washings at optimized conditions. Rice proteins were not degraded at all and had very little loss during citric acid washing process. The study presents a promising way of depurating Cd‐contaminated rice, and meanwhile it reduces the risk of heavy metal causing food safety issues effectively.     

Rice kernel phenolic content and its relationship with antiradical efficiency

Plant phenolics exert beneficial effects on human health and may also prevent oxidative deterioration of food. Two field experiments were carried out for characterising phenolics in rice. The first assay was conducted in 1999 and 2000 in Beaumont, TX and included five light‐brown, two purple and 10 red pericarp coloured cultivars. ‘Bran colour’ was highly statistically significant for both bran phenolic concentration and antiradical efficiency (p < 0.001). ‘Year’ and its interaction with bran colour were not significant for the analysed traits, suggesting that seasonal differences and their interactions may not affect phenolic content or antiradical efficiency. The accessions ranged from 3.1 to 45.4 mg gallic acid equivalents (GAE) g^?1 bran and from 10.0 to 345.3 µM trolox equivalents (TE) g^?1 bran for total phenolic content and antiradical efficiency respectively. The light‐brown bran genotypes exhibited the lowest values for phenolic content and antiradical efficiency, whereas red bran ones displayed ca 10 times higher total phenolic content and more than 50 times higher tannin content than light‐brown ones. The two purple lines showed either low or high values for the studied traits. Antiradical efficiency of rice bran extracts was highly positively correlated with total phenolic content (r = 0.99***), suggesting that phenolics are the main compounds responsible for the free radical‐scavenging activity in rice bran extracts. In the second field experiment (Stuttgart, AR, 2001 and Beaumont, TX, 2000), 133 coloured rice cultivars were analysed for total phenolic content in whole grain. The accessions showed a large variation for total phenolics, ranging from 0.69 to 2.74 mg GAE g^?1 grain. The data confirmed previous results suggesting bran colour as the main factor affecting phenolic concentration in rice kernel and seasonal effects and their interactions as not significant. The results also confirm that within red and purple bran groups can be found the highest phenolic concentrations in rice kernel. Published in 2004 for SCI by John Wiley & Sons, Ltd.     

粳稻品种新米和储藏米品质性状的比较研究

本文以常温下储藏8个月的7个粳稻品种糙米和相应的新米为研究材料，比较分析了加工和营养品质、稻米淀粉粘滞特性（Viscosity）、食味品质、游离脂肪酸含量及米饭质地的动态粘弹性（Dynamic viscoelas-ticities）。结果表明：短期储藏对粳稻直链淀粉、蛋白质含量和加工品质没有明显影响；储藏米食味普遍比其相应的新米要差，但新米食味好的品种其储藏米也相对较优，储藏米的综合食味评价值与新米一样和米饭外观、滋味、粘性有很高的正相关；粘度谱的衰减值和峰值粘度有所上升；米饭质地的粘弹性和动态损失正切值（Loss tangent）分别比新米上升21．47％和下降26．76％；粳稻储蓄米游离脂肪酸含量的增加是导致食味变差的主要原因，这在食味相对较差的品种中尤为明显。通过米饭质地动态粘弹性和游离脂肪酸含量的测定可以评价储藏米的食味特性。     

Compositional analysis of protoporphyrinogen oxidase‐inhibiting herbicide‐tolerant rice and conventional rice

Protoporphyrinogen oxidase (PPO) is a key enzyme of peroxidising herbicides. Transgenic rice event CPPO06, which overexpresses PPO gene derived from soil bacterium, Myxococcus xanthus, showed high resistance to PPO inhibitors. This study was designed to compare the compositional profile of rice event CPPO06 with that of conventional control and commercial cultivars. Field trials were carried out in the three different regions of South Korea during the 2011 and 2012 growing seasons. After harvesting, brown rice samples were analysed for their proximates, amino acids, fatty acids, minerals and vitamins. Over 2‐year field trials, statistical differences between rice event CPPO06 and its control were found for crude protein, aspartic acid, oleic acid, linoleic acid, linolenic acid, copper and potassium. However, all the tested values for these components were both within the 99% tolerance interval for the commercial cultivars and within the literature ranges. It was concluded that rice event CPPO06 is compositionally equivalent to that of the conventional rice.     

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine — Guyue Longshan Rice Wine

The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW samples, 93 different flavor compounds were detected and identified including 16 alcohols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic acids, 19 amino acids and 11 fatty acids. Statistical analysis by principal component analysis (PCA) indicated that seventeen flavor compounds in Guyue Longshan rice wine made a large contribution to its special flavor. These compounds were benzaldehyde, acetaldehyde, ethyl 2‐hydroxy‐4‐methylvalerate, ethyl butyrate, phenyl ethyl isobutyrate, ethyl benzoate, ethyl phenyl‐acetate, methyl dodecanoate, methyl oleate, ethyl dedecanoate, 1‐butanol, 3‐ethoxyl‐1‐propanol, 1‐enanthol, dodecanol, lactic acid, fumaric acid and lauric acid.