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1.
Germinated rice is popularly consumed for its high gamma-aminobutyric acid (GABA) and bioactive compounds. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h. GABA, GABA substrates and essential amino acids were also investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (0.79–0.83, p ≤ 0.01) and glutamic acid (0.88–0.89, p ≤ 0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Colored rice germination showed higher GABA, GABA substrates and deficient amino acids than white rice. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food.  相似文献   

2.
Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH3–H4folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content.  相似文献   

3.
The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).  相似文献   

4.
This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 °C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 °C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching. The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.  相似文献   

5.
紫糙米口感较粗糙,营养素有进一步提升空间.本研究以紫米稻谷为原料,研究浸泡及培养工艺,制备富含 γ-氨基丁酸(GABA)和花色苷的发芽紫糙米,改善了口感.单因素实验结果表明,浸泡温度、浸泡时间、培养温度和培养时间对发芽紫糙米中GABA和花色苷含量有显著影响,再以GABA和花色苷含量综合评分为指标,经正交实验得到发芽工艺...  相似文献   

6.
Paddy processing can affect glycemic index (GI) and bioactive compounds of rice. Therefore, the effects of processing conditions such as germination, parboiling and polishing on total polyphenols, ferulic acid and gamma-aminobutyric acid (GABA) contents of seven landrace varieties from Thailand were investigated. Subsequently, the best rice variety was chosen to evaluate GI in pre-diabetic subjects. Four different rice forms used were brown rice (BR), parboiled brown rice (PBR), germinated parboiled brown rice (GPBR) and polished rice (PR). Results showed that polishing process strongly reduced all bioactive compounds. In contrast, parboiling the grains slightly increased polyphenol, and germination followed by parboiling significantly increased polyphenol content. Ferulic acid content was found to be similar among BR, PBR and GPBR and the highest GABA content was found in GPBR. Furthermore, Leuang Awn variety exhibited the highest polyphenol (126.70 ± 1.08 mg GAE/100 g), ferulic acid (17.77 ± 0.16 mg/100 g) and GABA content (78.57 ± 1.00 mg/100 g) and was selected for GI study. PBR and GPBR had medium GI values (55.10 ± 5.37 and 60.58 ± 6.48) and PR showed high GI value (83.10 ± 5.10). In conclusion, parboiling and germination had less effects on the bioactive compounds of whole grain rice and produced low-medium GI, which could be beneficial for health promotion.  相似文献   

7.
Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of - and -amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of -amylase was high in the 0 h soaked grains, while -amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination.Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.  相似文献   

8.
The effect of activated charcoal (AC) on the germination of botanical potato seeds was tested by applying AC to seeds in petri dishes which had been pretreated with gibberellic acid (GA). A diverse sample of accessions including cultivar and cultivated species germplasm, cultivated species hybrids, wild species, and wild species known for their slow germination was tested. The time required from hydration to75% germination was significantly less for all types of seeds tested when AC was present. Cultivated species hybrids reached75% germination an average of four days sooner, wild species two days sooner, and slow germinating wild species 18 days sooner when AC was present. Only slow germinating wild species’ seeds germinated with significantly more uniformity in the presence of AC.  相似文献   

9.
Three New Zealand grown tomato (Lycopersicon esculentum L.) cultivars, Aranka, Encore, and Flavourine, were analysed for colour (CIELAB L∗ a∗ b∗ values), ascorbic acid, total phenolics, lycopene, and total antioxidant activity (ABTS assay). Colour analyses of the air-dried tomatoes showed that the colour degradation as measured by the L∗ a∗ b∗ values was minimal, and the colour was not significantly different (p < 0.05) between each of the dried cultivars. In general, there was no significant difference (p < 0.01) between the fresh cultivars in terms of antioxidant components or total antioxidant activity. The average values obtained for antioxidant components in the three fresh cultivars were: ascorbic acid, 276 mg/100 g DM, total phenolics, 613 mg gallic acid equivalents (GAE)/100 g dry matter (DM) and lycopene 38 mg/100 g DM. Total antioxidant activity of the fresh cultivars was 2917 μmole Trolox equivalent antioxidant capacity (TEAC)/100 g DM. Following forced air-drying treatment at 42 ∘C for 48 hr, all cultivars showed significant decreases in ascorbic acid, total phenolics and total antioxidant activity, and increases in extractable lycopene contents. This study was undertaken to identify cultivars that would provide the best colour and nutrient contents after commercial air drying.  相似文献   

10.
The grasses Lasiurus scindicus and Panicum turgidum are among the most important forage species of the Arabian deserts. Both are ‘glycophytic’ or salt‐intolerant species, where seed germination becomes reduced by salinity effects. Here, we report experimental effects of light/darkness, temperature and NaCl salinity on seed germination and ‘recovery’ germination in these two species, after seeds had been transferred from saline solution to distilled water. Seeds were germinated in a range of salinities and incubated at a range of temperatures, in both light and darkness. Seeds of P. turgidum germinated significantly more in darkness than in light at temperatures 15–25°C, but the reverse was true at higher temperatures. Seeds of L. scindicus germinated well across a wide range of temperatures and in both light and darkness. In both species, germination decreased with the increase in salt concentration, and in P. turgidum germination was almost completely inhibited at a concentration of 200 mm . In saline solution, germination in darkness was significantly greater than in light at all the temperatures. Seeds of both species ‘recovered’ their germination capacity after transfer from saline solutions to distilled water. Germination recovery depended on both light and temperature of incubation in both species.  相似文献   

11.
Summary

The objectives of this study are to compare the floret sterility induced by a high temperature given in the daytime during the flowering period among nine japonica rice varieties, and to clarify the mechanism of the high-temperature-induced sterility. Nine japonica rice varieties were subjected to 35.0, 37.5 or 40.0°C day- temperature conditions (1000-1600) for six consecutive days using sun-lit phytotrons, and the percentage of fertility, pollination and germinated pollen grains on the stigmas were examined. The temperature that caused 50% sterility varied with the variety, and a difference of approximately 3.0°C was observed between the most tolerant and susceptible varieties. Under the 37.5°C day-temperature condition, the percentage of florets with 10 or more germinated pollen grains was roughly coincident with the percent fertility, but under the 40° C day-temperature condition, it was higher than the percent fertility. Many of the florets with less than 10 germinated pollen grains had less than 20 total pollen grains on their stigmas under both temperature conditions. From these results, we concluded that sure pollination under high-temperature conditions is an important factor and that the high-temperature tolerance of the processes following pollen germination is also required for fertility under excessively high temperature conditions.  相似文献   

12.
Strain BC79, isolated from primeval forest soil in Qinling, Mountains, China, was identified as Bacillus methylotrophicus based on morphological, biochemical, physiological and chemotaxonomic analyses as well as phylogenetic 16S rDNA sequencing data. This strain was able to suppress mycelial growth and conidial germination of numerous plant pathogenic fungi in dual cultures on solid media. For exploring potential biocontrol activity, we assessed fermentation conditions for studying B. meth1ylotrophicus BC79. The active substance of BC79, phenaminomethylacetic acid, was extracted by TLC and HPLC, and identified as the strongest inhibitory substance described in B. methylotrophicus. Experiments in a greenhouse showed that application of BC79 culture filtrates 24 h before inoculation of Magnaporthe oryzae, the causal agent of rice blast, had 89.87% biocontrol efficiency. B. methylotrophicus BC79 colonized rice plant tissues and at 10 days after filtrate application, its population in leaves (1.65 × 108 CFU/g) was much larger than in stems (6.78 × 107 CFU/g) or roots (3.56 × 107 CFU/g). Field trials indicated that BC79 culture filtrate (4000 g/667 m2) showed the highest efficiency for M. oryzae, with 84.8% biocontrol effect, followed by of 15% phenaminomethylacetic acid extract (75.5%) and 20% tricyclazole (76.1%). Seedling and post-transplant stages were the best periods to apply BC79 for control of rice blast. The B. methylotrophicus BC79 strain hence has enormous potential as an agricultural agent for biocontrol of rice blast.  相似文献   

13.
Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets.  相似文献   

14.
The influence of irradiation on biosynthesis of ascorbic acid and riboflavin in germinating soybean seeds in tap and distilled water at ambient (25–35°C) conditions was investigated. Ascorbic acid was not detectable in the original seeds and the initial level of riboflavin was 3.3 g/g. The rate of synthesis of these vitamins increased with increasing germination time up to 72–96hr followed by a decreasing pattern depending upon the treatment. The effect of irradiation and germination on the synthesis of these vitamins was statistically significant (P<0.01). Maximum amounts of ascrobic acid 16.2 and 15.0 mg/ 100 g (fresh weight basis) were found in the 0.10 kGy sample after 72 hr of germination in tap and distilled water, respectively. However, a radiation dose of 0.20 kGy resulted in the development of maximum values of riboflavin, 30.0 and 27.0 g/g (dry weight basis) on germination in tap and distilled water respectively.  相似文献   

15.
Isoflavone Contents in Germinated Soybean Seeds   总被引：5，自引：1，他引：4  
The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean seeds were soaked at 25 ∘C for 12 h, germinated at 40 ∘C, and freeze-dried. The isoflavone contents of dry, soaked, germinated (hypocotyl length at 0.5, 2.5, and 6.5 mm), and nongerminated seeds were determined by high performance liquid chromatography. The maximum amount of total isoflavone, genistein, and daidzein with their β-glucoside conjugates was obtained when hypocotyl length of the germinated-seed from var. Hutcheson was 0.5 mm (2.491, 1.500, and 0.671 mg/g), and from var. Caviness was 2.5 mm (2.78, 1.523, and 0.905 mg/g). A dramatic increase in malonylgenistin and malonyldaidzin (1.305 mg/g and 0.476 mg/g in Hutcheson, and 1.308 mg/g and 0.677 mg/g in Caviness, respectively) was observed at these hypocotyl lengths. A decrease was observed after this stage. Genistein and daidzein contents were highest just after soaking. Glycitein and its β-glucoside conjugates remained almost the same during germination. Controlled germination can be used to enhance isoflavone content in soybean seed.  相似文献   

16.
为了解油菜-水稻与小麦-水稻两种轮作体系中水稻生长的差异，分析油菜作为良好茬口的原因，以秸秆 在土壤中腐解的溶液为材料，研究多熟种植体系对后作水稻的增产趋势。采用多因素随机区组设计，包括秸秆类 型、添加液类型和秸秆浓度三种因素，其中秸秆类型为油菜、小麦秸秆，添加液类型为蒸馏水和营养液，秸秆浓度分 别为空白对照（0 g/L）、低浓度（1 g/L）、中浓度（5 g/L）和高浓度（20 g/L），对应田间秸秆还田量0 kg/hm2、1500 kg/hm2、 7500 kg/hm2和30 000 kg/hm2。结果表明，秸秆类型、添加液类型及浓度对水稻发芽无显著影响，而对水稻幼苗生长 具有显著改变。秸秆浓度为1和5 g/L时，蒸馏水作为添加液条件下，油菜秸秆处理的水稻幼苗干重较小麦秸秆处 理显著提高10.7%~44.4%；以营养液作为添加液时，油菜秸秆处理的水稻幼苗干重比小麦秸秆处理高2.2%~12.1%。 与蒸馏水作为添加液相比，营养液处理的稻苗干重极显著增加，增幅达53.7%~130.0%。不同秸秆浓度培养液间以 5 g/L时水稻幼苗干重和株高达到最大。蒸馏水作为添加液时，水稻幼苗养分积累量与干重表现出一致的趋势，其 中氮积累量间的差异最为显著；而以营养液作为添加液时，仅在播种后第12 d，5 g/L秸秆浓度培养液处理的水稻幼 苗氮、钾积累量表现出显著差异。与蒸馏水作为添加液相比，营养液处理的稻苗氮、磷、钾养分累积量增加了2.0~ 3.0倍、1.0~2.0倍和1.4~1.7倍。水稻幼苗氮、钾积累量均以秸秆浓度为5 g/L时最高，磷累积量差异不大。与营养液 相比，蒸馏水作为添加液时，油菜与小麦秸秆浸出液敏感指数差异更大。油菜和小麦两种秸秆，它们的浸出液均能 促进水稻幼苗生长，油菜秸秆浸出液对水稻幼苗生长的促进效果显著强于小麦。  相似文献   

17.
In this study, we evaluated tartary buckwheat during germination to provide an effective process that can lead to a rapid accumulation of both the total flavonoids and d-chiro-Inositol (DCI), as well as the elimination of trypsin inhibitor activity. At different concentrations of Al3+, Cu2+, and Zn2+, we found significant differences of the total flavonoids and DCI accumulation, and we observed changes in phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), and α-Galactosidase (α-Gal) activities in germinated tartary buckwheat (p < 0.05). Correlation analysis between these enzymes (PAL, CHI and α-Gal) activities and the total flavonoids and DCI contents revealed a significant correlation in germinated tartary buckwheat. The maximum accumulation of the total flavonoids and DCI were 1315.52 mg/100 g DW and 60.46 mg/g DW with the addition of Al3+, 1315.41 and 63.59 with the addition of Cu2+, and 1189.42 and 53.10 with the addition of Zn2+. In these metal-treated samples, both total flavonoids and DCI were significantly higher than in the control (p < 0.05). Moreover, the metallic additives at the optimum concentration had no influence on total protein content, whereas a lower trypsin inhibitor activity was observed in correlation with higher protein digestibility.  相似文献   

18.
During the development and maturation of cereal grains, storage proteins are accumulated in the starchy endosperm. The enzymes responsible for the mobilisation of stored proteins during seed germination are cysteine endopeptidases and serine carboxypeptidases. In our previous study, we purified the major gliadin-degrading cysteine, endopeptidase EP8, from germinating triticale kernels. We confirmed in an experiment with exogenous gibberellic acid (GA3) that this enzyme is synthesised in aleurone during germination. In this study, the nucleotide sequence of EP8, a barley EP-A (HvEPA) homologue, and the expression pattern during grain development and germination have been analysed. Additionally, by comparing the activity of purified EP8 with the activity pattern of crude enzymatic extracts, the lack of enzyme activity in some tissues and during certain developmental stages has been demonstrated. The correlation of the results of the EP8 expression analysis with the activity pattern of this endopeptidase allowed us to formulate a hypothesis regarding the mechanism of EP8 activity regulation. We believe that the absence of active EP8 until the third day of germination may be associated with high levels of endogenous cystatin TrcC-4, which has the ability to inhibit EP8 in vitro.  相似文献   

19.
Samples from three different oat (Avena sativa L.) cultivars, Vista, Gem and Dane were steeped and germinated in a pilot plant malting system. The content of avenanthramides, antioxidant compounds unique to oats, and some unknown compounds as well as the activities of the avenanthramide-synthesising enzyme hydroxycinnamoyl-CoA:hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) and the avenanthramide-oxidizing enzyme phenoloxidase (PO) were measured. An increase in avenanthramide content of germinated seeds, as compared to raw grains, was observed for Dane (125%, p < 0.001) and for Vista (29%, p = 0.007). The HHT activity increased 62% (p = 0.014) in Dane, whereas no change was detected in Vista and Gem. The PO activity decreased slightly during the germination process for Gem (p < 0.001) and Vista (p = 0.005). Many of the unknown compounds increased significantly during germination in all three cultivars, and one of them was identified to be the avenanthramide N-(4′-hydroxy-3′-methoxy-(E)-cinnamoyl)-5-hydroxy-4-methoxyanthranilic acid. This study indicates that a highly controlled steeping and germination process can be a valuable method to increase the content of endogenous avenanthramides in oats.  相似文献   

20.
A total of 1713 samples of silage from commercial farm silos were analysed to investigate the effect of dry matter (DM) content and chemical additives on fermentation as measured by ammonia-N concentration and pH, Increasing DM content without additive use had a major beneficial influence upon fermentation. When silage DM contents were greater than 260 g kg-1 83% of silages were well fermented, with average ammonia-N concentrations of 94 g (kg total N)-1 and pH 4.36. With diminishing DM concentration the proportion of well fermented silages declined. In the DM range 220-260 g kg-1 67% of silages were well fermented with ammonia-N concentrations of 125 g (kg total N)-1 and pH 4.30, in the DM range 180-220 g kg-1 48% were well fermented with ammonia-N at 151 g (kg total N)-1 and pH 4.38 and with DM below 180 g kg-1 no silages were well fermented with ammonia-N concentration of 252 g (kg total N)-1 and pH 4.84. The benefit of chemical additives, albeit at poorly defined and often inadequate rates, was small in comparison to that of increased DM concentration. Below DM concentrations of 180 and 220 g kg-1, the only benefit was that formic acid decreased ammonia-N to 151 g (kg total N)-1 and pH to 4.32 compared with 163 g (kg total N)-1 and pH 4.43 for untreated silages. Within the DM range 220-260 g kg-1 formic acid decreased ammonia-N level to 104 g (kg total N)-1 and pH to 4.07, and there was a slight benefit from using sulphuric acid/formalin which decreased ammonia-N to 117 g (kg total N)-1 and pH to 4.23 compared with 125 g (kg total N)-1 and pH 4.27 for untreated silages. Above 260 g DM kg-1 both formic acid and sulphuric acid/formalin provided a small but consistent decrease in ammonia-N and pH compared with untreated silages. Chemical additive use conferred no other benefit when compared with untreated silage. Calcium formate/sodium nitrite mixtures and acid mixture use provided no benefit in fermentation compared with untreated herbage.  相似文献   

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