Journal
ULTRASONICS SONOCHEMISTRY
Volume 40, Issue -, Pages 791-797Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2017.08.029
Keywords
Red rice; Germination; gamma-Aminobutyric acid (GAGA); Riboflavin; Power ultrasound; Metabolites
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Funding
- Illinois Agricultural Experiment Station
- Key Sciences & Technology Research Innovative Programs (Industrialization) of Hubei Province, China [2014ABC009]
- China Scholarship Council (CSC)
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Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. Ultrasonication, a form of physical stimulation, has been documented as a novel approach to improve the nutritional quality of plant-based food. This study was undertaken to test the use of ultrasound to enhance the nutritional value of red rice. Ultrasonication (5 min, 16 W/L) was applied to rice during soaking or after 66 h germination. Changes of metabolites (amino acids, sugars, and organic acids) in red rice treated by ultrasonication were determined using a GC/MS plant primary metabolomics analysis platform. Differential expressed metabolites were identified through multivariate statistical analysis. Results showed that gamma-aminobutyric acid (GABA) and riboflavin (vitamin B-2) in red rice significantly increased after germination for 72 h, and then experienced a further increase after treatment by ultrasound at different stages during germination. The metabolomics analysis showed that some plant metabolites, i.e. GABA, O-phosphoethanolamine, and glucose-6-phosphate were significantly increased after the ultrasonic treatment (VIP > 1.5) in comparison with the untreated germinated rice. The findings of this study showed that controlled germination with ultrasonic stress is an effective method to enhance GABA and other health-promoted components in de-hulled rice.
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