Article
Biochemistry & Molecular Biology
Weidong Zhang, Gang Wang, Pingwei Wen, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: This study investigated the effects of purple red rice bran (PRRBA) on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results showed that PRRBA could decrease the peak viscosity, final viscosity, and activation energy of rice starch, while increasing its gel strength and hardness. The addition of PRRBA could improve the particle size distribution of rice starch, possibly due to the non-covalent bonds between PRRBA and rice starch. Furthermore, PRRBA improved the water-holding capacity of rice starch, as indicated by a decrease in the spin relaxation time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Weidong Zhang, Haibin Zhu, Liyuan Rong, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: Purple red rice bran contains abundant anthocyanins, which can form V-type complexes with rice starch through non-covalent bonds, resulting in improved antioxidant activity and decreased enzyme activity. This research contributes to the development of high value-added and low glycemic index foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Vincenzo D'Amelia, Giorgia Sarais, Giacomo Fais, Debora Dessi, Vittoria Giannini, Raffaele Garramone, Domenico Carputo, Sara Melito
Summary: This study evaluated the characteristics of pigmented potato varieties and the effects of various cooking methods on the levels of beneficial phytochemicals and anti-nutritional compounds. The results showed that the amount of antioxidants was influenced differently by heat treatments, and some beneficial compounds became more available for detection after cooking. The findings provide useful information for breeders aiming to develop new potato varieties with desirable agronomical and industrial processing traits.
Article
Food Science & Technology
Ting Chen, Hanyu Lu, Mingyue Shen, Qiang Yu, Yi Chen, Huiliang Wen, Jianhua Xie
Summary: This study investigated the phytochemical composition, antioxidant activities, and immunomodulatory effects of purple red rice bran pigment extracts (PRBP) on immunosuppressed mice. The results showed that PRBP exhibited excellent antioxidant activities and could alleviate immunosuppression.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Plant Sciences
Ming-Hsuan Chen, Shannon R. M. Pinson, Aaron K. Jackson, Jeremy D. Edwards
Summary: This study identified a key gene region, qPR3, that controls the concentrations of pigmented flavonoids in grain pericarps. The qPR3 region includes the MYB transcription factor Kala3, which regulates purple grain characteristics. The study also demonstrated that the genes Pb and Rc increase the concentrations of anthocyanins and proanthocyanidins by activating different synthesis pathways.
Article
Chemistry, Applied
Ting Chen, Mingyue Shen, Qiang Yu, Yi Chen, Huiliang Wen, Hanyu Lu, Shuai Chen, Jianhua Xie
Summary: The study found that purple red rice bran anthocyanins (PRBA) can improve intestinal barrier damage, promote sIgA secretion, and regulate gut microbiota to maintain intestinal homeostasis.
Article
Food Science & Technology
Qiangqiang Xiong, Jiao Zhang, Qiang Shi, Yanhong Zhang, Changhui Sun, Ao Li, Wenjie Lu, Jinlong Hu, Nianbing Zhou, Haiyan Wei, Shuai Wang, Hongcheng Zhang, Jinyan Zhu
Summary: This study quantified the contents of 22 amino acids in four glutinous rice varieties and analyzed the relationships between nutritional components and metabolites. The results showed significant negative correlations between gingerglycolipid B and pantothenic acid with Ala, and higher Lys and Cys-Cys contents in ZN18 and YZN compared to YCN and ZN20. Citric acid was significantly positively correlated with Lys and Cys-Cys, and YZN had higher ascorbic acid, Mn, Zn, Ca, and crude fat contents. Gingerglycolipid B and pantothenic acid were negatively correlated with Mn and Zn, and they are important metabolites formed by the nutrient components of purple glutinous rice.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agronomy
Suksan Fongfon, Tonapha Pusadee, Chanakan Prom-U-thai, Benjavan Rerkasem, Sansanee Jamjod
Summary: Purple rice is a functional food with health benefits and industrial potentials. This study investigated the genetic diversity of purple rice in northern Thailand and found a high degree of genetic differentiation between the wetland and upland ecotypes, but none between those from the lowlands and highlands. Purple rice landraces have the potential to be a source of agronomically useful traits and contribute to the genetic diversity of local rice germplasm.
Article
Environmental Sciences
Fu Chen, Muhammad Aqeel, Noreen Khalid, Muhammad Kashif Irshad, Fozia Farhat, Atia Nazir, Jing Ma, Muhammad Saeed Akhtar, Gaber E. Eldesoky, Ahmed Muteb Aljuwayid, Ali Noman
Summary: Oryza sativa is sensitive to different stresses and microplastic contamination in agroecosystems is increasing. This study found that the application of exogenous glutathione (GSH) can improve the physiological traits of rice plants under different microplastic pressures. GSH treatment enhances rice plant growth and productivity, counteracting the negative effects of microplastics.
Article
Multidisciplinary Sciences
Fang Liu, Peng Zhao, Guangxia Chen, Yongqiang Wang, Yuanjun Yang
Summary: In this study, a comparison of small RNAs between a purple tetraploid potato and its red mutant revealed differentially expressed miRNAs and their potential targets involved in anthocyanin biosynthesis. The predicted target genes were found to be significantly enriched in plant hormone signal transduction pathway and plant-pathogen interaction pathway. The correlation analysis of miRNA sequencing data and transcriptome data identified negative regulatory miRNA-mRNA pairs, indicating the potential regulation of anthocyanin biosynthesis by miRNAs through transcription factors, hormone response factors, and protein kinases.
Article
Engineering, Chemical
Prarin Chupawa, Tiwanat Gaewsondee, Wasan Duangkhamchan
Summary: A new process for producing instant red jasmine rice was investigated using fluidized bed drying with swirling compressed air. The best drying conditions were found to be at 120 degrees C and 6 bar pressure. Drying at 98.5 degrees C with 2 minutes of swirling compressed air supply provided high physical and rehydration properties.
Review
Plant Sciences
Nicole M. Hughes, Simcha Lev-Yadun
Summary: Red or purple coloration of abaxial leaf surfaces is a widespread phenomenon that has evolved independently in multiple plant lineages. This coloration is not only associated with shaded forest understory habitats, but also occurs in many taxa adapted to high light. The most well-supported explanation for this phenomenon is that the red pigments function to protect the leaves from excess light, particularly in light-limited environments.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2023)
Article
Biochemistry & Molecular Biology
Qiangqiang Xiong, Runnan Wang, Changhui Sun, Ruizhi Wang, Xiaoyu Wang, Yu Zhang, Hongcheng Zhang, Jinyan Zhu
Summary: Under the same conditions of nitrogen fertilizer and cultivation, the processing of brown rice to polished rice affects the nutrient content of rice, especially in special rice varieties. This study used targeted metabolomics to quantify the amino acids in brown and polished rice of two purple rice varieties and analyzed the relationships among nutrients, mineral elements, and metabolites. The results showed that the levels of amino acids decreased in polished rice compared to brown rice. Citric acid was closely associated with amino acids. The levels of total sugar, ATP, and soluble dietary fiber decreased significantly in brown rice compared to polished rice. Citric acid was identified as a key metabolite affecting changes in the main nutrients in purple rice during processing.
Article
Plant Sciences
Manoranjan Dash, Vishal Singh Somvanshi, Jeffrey Godwin, Roli Budhwar, Rohini Sreevathsa, Uma Rao
Summary: This study used whole-genome sequencing to identify structural genetic variations in rice mutant lines that may confer resistance to the root-knot nematode. The variations were found in genes involved in metabolism, growth, morphological traits, physiological traits, and stress resistance. Further genetic validations are needed to confirm the role of these variations in nematode resistance.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Ting Zou, Xinyi Wang, Tong Sun, Huazhen Rong, Linxuan Wu, Jing Deng, Tao Guo, Hui Wang, Jiafeng Wang, Ming Huang
Summary: In this study, the genetic basis of purple sheath in rice was investigated. A QTL named qPLSr6 was identified in the region of 4.61-6.03 Mb on chromosome 6. LOC_Os06g10350 (OsC1(PLSr)) was suggested as a candidate gene based on expression pattern analysis. The mutant KO-1 and KO-2 created through CRISPR/Cas9 editing lost their purple leaf sheaths, and the expression of OsC1(PLSr), ANS, DFR, F3H, and F3 'H was down-regulated in the mutants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
