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Health benefits of black rice——A review

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Grain & Oil Science and Technology 2019年第4期2卷 109-113页

作者： Balasubramaniam Jaya Prasad Pazhaniyandi Subramania Sharavanan Rengaraj Sivaraj Department of Botany Annamalai UniversityAnnamalai Nagar 608002India Department of Botany Govt Arts CollegeMannargudi 614001India Department of Pharmacology Annamalai UniversityAnnamalai Nagar 608002India

rice has been a staple food across the globe since time immemorial.Generally,different types of rice,such as white,purple,red,brown,and black rice,are named following the physical appearance of the rice bran.The color of the rice bran differs due to the presence of pigments in the rice varieties.Apart from general uses like cooking and fodder for cattle,rice has also been extensively involved in the field of medicine,some of which have been scientifically addressed.Although pigmented rice varieties have a history of heritage and are admired all over the world,awareness concerning the benefits of consuming these types of rice is limited.The main theme of this research article is to define the scientifically proven medicinal properties of black rice.The health properties of black rice are experimentally renowned,and gathered empirical data regarding the physiological and pharmacological activity of black rice remarkably supports the use of black rice in nutritional therapy.

关键词： black rice Cyanidin-3-O-glucoside Diabetes Dragon eyeball 100 Insulin resistance Oryza sativa

Antioxidations and Their Correlations with Total Flavones and Anthocyanin Contents in Different black rice Varieties

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Agricultural Sciences in China 2005年第11期4卷 811-819页

作者： ZHANG Ming-wei GUO Bao-jiang CHI Jian-wei WEI Zhen-cheng XU Zhi-hong ZHANG Yan ZHANG Rui-fen Key Laboratory of Functional Food Ministry of Agriculture/Bio-Tech Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 P.R.China College of Life Science Huanan Normal University Guangzhou 510630 P.R.China

The antioxidations and their correlations with total flavones and anthocyanin contents in different black rice varieties were studied. The results indicated that the great differences in total antioxidant capacity （TAC）, scavenging free radical capacity （SFRC）, total flavones and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavones and anthocyanin contents of different black rice types showed that the differences between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one were significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavones and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant （P〈0.01） correlations existed between TAC and total flavones and anthocyanin contents, and between SFRC and total flavones and anthocyanin contents of black rice, respectively. This showed that the antioxidation of black rice was closely correlated with its active compositions of flavones and anthocyanin.

关键词： black rice Antioxidation Total flavones content Anthocyanin content Correlation

Germinated brown rice relieves hyperlipidemia by alleviating gut microbiota dysbiosis

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Journal of Integrative Agriculture 2023年第3期22卷 945-957页

作者： REN Chuan-ying ZHANG Shan HONG Bin GUAN Li-jun HUANG Wen-gong FENG Jun-ran SHA Di-xin YUAN Di LI Bo JI Ni-na LIU Wei LU Shu-wen Food Processing Research Institute Heilongjiang Academy of Agricultural SciencesHarbin 150086P.R.China Heilongjiang Province Key Laboratory of Food Processing Harbin 150086P.R.China Safety and Quality Institute of Agricultural Products Heilongjiang Academy of Agricultural SciencesHarbin 150086P.R.China Soybean Research Institute Heilongjiang Academy of Agricultural SciencesHarbin 150086P.R.China The Second Affiliated Hospital Harbin Medical UniversityHarbin 150086P.R.China

Hyperlipidemia is a frequent metabolic disorder that is closely associated with diet. It is believed that brown rice, containing the outer bran layer and germ, is beneficial for the remission of hyperlipidemia. This study established a rat model of hyperlipidemia by feeding a high-fat diet. The hypolipidemic potential of germinated brown rice(Gbrown) and germinated black rice(a germinated black-pigmented brown rice, Gblack) were explored in the model rats, mainly in the aspects of blood lipids, lipases, apolipoproteins, and inflammation. The gut microbiota in hyperlipidemic rats receiving diverse dietary interventions was determined by 16S rDNA sequencing. The results showed that the intervention of Gbrown/Gblack alleviated the hyperlipidemia in rats, evidenced by decreased TC, TG, LDL-C, and apolipoprotein B, and increased HDL-C, HL, LPL, LCAT, and apolipoprotein A1. Gbrown/Gblack also weakened the inflammation in hyperlipidemia rats, evidenced by decreased TNF-α, IL-6, and ET-1. In addition, 16S rDNA sequencing revealed that the diet of Gbrown/Gblack elevated the abundance and diversity of gut microbiota in hyperlipidemia rats. At the phylum level, Gbrown/Gblack decreased Firmicutes, increased Bacteroidetes, and decreased the F/B ratio in hyperlipidemia rats. At the genus level, Gbrown/Gblack decreased Streptococcus and increased Ruminococcus and Allobaculum in hyperlipidemia rats. Some differential microbial genera relating to lipid metabolism were also determined, such as the Lachnospira and Ruminococcus in the Gblack group, and the Phascolarctobacterium, Dorea, Turicibacter, and Escherichia-Shigella in the Gbrown group. Notably, the beneficial effect of Gblack was stronger than Gbrown. To sum up, the dietary interventions of Gbrown/Gblack contributed to the remission of hyperlipidemia by alleviating the dysbiosis of gut microbiota.

关键词： hyperlipidemia germination brown rice black rice gut microbiota

How rice organs are colored: The genetic basis of anthocyanin biosynthesis in rice

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The Crop Journal 2021年第3期9卷 598-608页

作者： Duo Xia Hao Zhou Yipei Wang Pingbo Li Pei Fu Bian Wu Yuqing He National Key Laboratory of Crop Genetic Improvement Huazhong Agricultural UniversityWuhan 430070HubeiChina

Anthocyanins are a major subclass of flavonoids that have diverse biological functions and benefit human health.In rice(Oryza sativa),the various colors shown by organs are due mainly to the accumulation of anthocyanins and are traits associated with domestication.Elucidating the genetic basis of anthocyanin biosynthesis in rice would support the engineering of anthocyanins as well as shedding light on the evolutionary history of O.sativa.We summarize recent progress in rice anthocyanin biosynthesis research,including gene cloning,biosynthetic pathway discovery,and study of the domestication process.We discuss the application of anthocyanin biosynthesis genes in rice breeding.Our object is to broaden knowledge of the genetic basis of anthocyanin biosynthesis in rice and support the breeding of novel rice cultivars.

关键词： Anthocyanins Flavonoid Biosynthesis Genetic basis black rice Oryza sativa L.

Research on the “Buckwheat Pheasant Soup”

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Research on the “Buckwheat Pheasant Soup”