Article
Food Science & Technology
Kunlun Liu, Mengru Ning
Summary: The protein obtained from selenium-enriched germinated brown rice (Se-GBR) showed higher antioxidant activity compared to germinated brown rice (GBR), but this activity was reduced significantly by the addition of citric acid, metal ions, and salt ions. Different cooking methods did not affect protein content significantly, but high pressure and microwave cooking led to decreased protein digestibility. Food processing methods should be carefully considered to maintain the nutritional properties of Se-GBR and GBR proteins effectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Ren Chuan-ying, Lu Shu-wen, Guan Li-jun, Hong Bin, Zhang Ying-lei, Huang Wen-gong, Li Bo, Liu Wei, Lu Wei-hong
Summary: Germination and processing lead to significant changes in the metabolic compositions of rice. Different forms of rice exhibit variations in metabolic compositions. Specific metabolites, such as flavonoids, play a role in the antioxidant, anti-inflammatory, anti-cancer, and immunomodulatory effects of wet germinated brown rice. High temperature and pressure treatment further influences specific metabolites, improving the nutrition and storage properties of brown rice.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2022)
Review
Food Science & Technology
John C. Beaulieu, Stephen M. Boue, Piebiep Goufo
Summary: This article provides a comprehensive review of the effects of germinated brown rice (GBR) on various chemical parameters related to health and nutrition. The research results may appear inconsistent, but it can stimulate interest in germinating rice and promote the production and consumption of highly nutritious rice with pigmented bran.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Zhiying Feng, Lihong Dong, Ruifen Zhang, Jianwei Chi, Lei Liu, Mingwei Zhang, Xuchao Jia
Summary: The study investigated the chemical profiles, distribution, and antioxidant activity of bound phenolics from brown rice, identifying four new dehydrodiferulic acid dimers and eighteen known phenolics. Ferulic acid and 8-5 'DFA were found to be the most abundant monomeric and dimeric bound phenolics in brown rice, rice bran, and polished rice. The isolated compounds exhibited oxygen radical absorbance capacity, with Thomasidioic acid, caffeic acid, methyl caffeate, and 8-5 'DC DFA showing potent radical scavenging capacity and moderate cellular antioxidant activity.
Article
Food Science & Technology
John C. Beaulieu, Robert A. Moreau, Michael J. Powell, Javier M. Obando-Ulloa
Summary: Germinated brown rice beverage contains higher concentrations of health-promoting compounds compared to non-germinated brown and white rice beverages. However, lipid losses occur during sieving, which needs to be addressed in further research.
Article
Food Science & Technology
Cindy Espinales, Socrates Palacios-Ponce, Luis Plaza-Ibarra, Elena Penas, Cristina Martinez-Villaluenga, Patricio J. Caceres
Summary: This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content. Salami including germinated brown rice showed the highest bioactive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Marjeta Mencin, Polona Jamnik, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: Our study investigated the effect of different enzymes on the release of phenolic compounds from spelt seeds, and demonstrated the synergistic effect of enzymatic treatment, germination, and fermentation on the phenolic content and antioxidant activities of spelt. Enzymatic treatment successfully released bound phenolics, and combining enzymatic treatment with germination or fermentation increased the extractable phenolic content. Enzymatic treatment of raw seeds showed lower intracellular oxidation but higher uptake of hydroxycinnamic acids compared to the extractable fraction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ying Sun, Rongxin Miao, Lina Guan
Summary: The study found that partial substitution of wheat flour with germinated brown rice flour can improve the flavor of Chinese steamed bread, particularly increasing the content of volatile compounds such as benzaldehyde, but when the substitution ratio exceeds 50%, the overall acceptability of the steamed bread decreases. The results demonstrate that GBRF can enhance the taste and shape of steamed bread without compromising its eating quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Multidisciplinary
Guangchen Zhang, Dong Hua, Jiaxin Xu, Lina Yang, Dayu Zhou, Yutang He, Youhong Liu, Ao Tang, Bingxuan Lu, He Liu
Summary: The study found that pulsed light technology significantly increased alpha-amylase activity during brown rice germination, resulting in a reduction of 10.9% in total starch content and an increase of 17.3% in reducing sugar content. Structural analysis showed no changes in starch crystalline types, but gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity, and scanning electron microscopy revealed surface erosion of starch granules with microstructural changes. Correlation analysis established positive links between alpha-amylase activity, reducing sugar accumulation, starch structure, and functional properties in GBR.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Huei-Ju Wang, Lin Chang, Yu-Shiun Lin
Summary: Fermenting germinated brown rice (GBR) with Bacillus natto results in higher nutritional value and functional properties compared to fermented brown rice (BR) or white rice (WR).
Article
Food Science & Technology
Hadi Munarko, Azis Boing Sitanggang, Feri Kusnandar, Slamet Budijanto
Summary: The study found that soaking brown rice in a membrane reactor accelerates shoot growth and increases GABA content. The RAG method, which combines partial soaking with a membrane reactor and atmospheric germination, achieved higher levels of GABA, total phenolic and flavonoid content, and antioxidant activity. This indicates that the RAG method is a suitable approach to increase GABA accumulation in germinated brown rice.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Eulogio J. J. Llorent-Martinez, Ana I. I. Gordo-Moreno, Maria Luisa Fernandez-de Cordova, Antonio Ruiz-Medina
Summary: This study aimed to analyze the phytochemical composition and antioxidant activity of commercial food supplements based on Moringa oleifera. The phenolic content of methanolic extracts was determined using HPLC-DAD-ESI-MSn, and antioxidant activity was assessed through ABTS(center dot+) and DPPH assays. The results showed that kaempferol and quercetin glucosides were the main contributors to the phenolic profile, and higher phenolic levels corresponded to higher antioxidant activity. The findings provide insights into the potential benefits of consuming Moringa oleifera-based food supplements.
Article
Food Science & Technology
Alessandra Pino, Fabrizio Domenico Nicosia, Gianluigi Agolino, Nicolina Timpanaro, Ignazio Barbagallo, Simone Ronsisvalle, Cinzia Caggia, Cinzia Lucia Randazzo
Summary: The suitability of germinated brown rice for the production of fermented products functionalized with probiotics was evaluated. The fermentation process improved the bioactive compound profile and anti-inflammatory properties of the rice, and the fermented products remained microbiologically stable during refrigerated storage with high acceptability scores.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Multidisciplinary
Suekanya Jarupinthusophon, Phatlita Preechataninrat, Oraphan Anurukvorakun
Summary: Herbal cosmetics are becoming popular due to their stability and compatibility. Liquid crystal cream containing germinated brown rice extract (GBR) has been developed with good stability and moisturizing effect. GBR-liquid crystal cream provides high-efficiency moisturizing effect and reliability, making it a premium commercial product.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Xinyi Zhao, Yongqi Yin, Weiming Fang, Zhengfei Yang
Summary: This study investigated the influence of adding different proportions of germinated brown rice (GBR) on beer quality. GBR beers had lower color, alcohol content, fermentation degree, and bitterness compared to Pilsen malt (PM) beer. All GBR beers were rich in gamma-aminobutyric acid (GABA), a bioactive component with various physiological functions, with the highest GABA content obtained in 60% GBR beer. Introduction of GBR also led to elevated levels of higher alcohols. Beer with 20% GBR achieved the best sensory characteristics.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Chemistry, Applied
Nicholas M. H. Khong, Fatimah Md. Yusoff, B. Jamilah, Mahiran Basri, I. Maznah, Kim Wei Chan, Nurdin Armania, Jun Nishikawa
Article
Cell Biology
Kim Wei Chan, Maznah Ismail, Norhaizan Mohd Esa, Noorjahan Banu Mohamed Alitheen, Mustapha Umar Imam, Der Jiun Ooi, Nicholas M. H. Khong
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY
(2018)
Article
Food Science & Technology
Der Jiun Ooi, Kim Wei Chan, Norsharina Ismail, Mustapha Umar Imam, Maznah Ismail
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Chemistry, Physical
Hiba Ali Hasan, Emilia Abdulmalek, Tawfik A. Saleh, Mohd Basyaruddin Abdul Rahman, Khozirah Binti Shaari, Bohari Mohd Yamin, Kim Wei Chan
JOURNAL OF MOLECULAR STRUCTURE
(2019)
Article
Environmental Sciences
Fatin Aina Zulkhairi Amin, Suriana Sabri, Maznah Ismail, Kim Wei Chan, Norsharina Ismail, Norhaizan Mohd Esa, Mohd Azmi Mohd Lila, Norhasnida Zawawi
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2020)
Review
Environmental Sciences
Maznah Ismail, Abdulsamad Alsalahi, Huzwah Khaza'ai, Mustapha Umar Imam, Der Jiun Ooi, Mad Nasir Samsudin, Zulkifli Idrus, Muhammed Ha'iz Mohd Sokhini, Musheer A. Aljaberi
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2020)
Review
Oncology
Muhammad Sani Ismaila, Faruku Bande, Aminu Ishaka, Aminatu Abubakar Sani, Karla Georges
JOURNAL OF CHEMOTHERAPY
(2020)
Article
Food Science & Technology
Salma Malihah Mohammad, Amirun Afiq Badrul Hisham, Nur Atifa Mustapa, Kim Wei Chan, Norhasnida Zawawi
Summary: Adding Heterotrigona itama bee bread ethanolic (BBE) extract to fish sausages increased carbohydrate content and reduced moisture, leading to enhanced antioxidant properties. The fish sausages with 0.75% BBE exhibited lower lipid oxidation activity and reduced TBARS value after 28 days of frozen storage, demonstrating the efficiency of BBE as a natural antioxidant with antibacterial properties in fish sausages.
JOURNAL OF FOOD QUALITY
(2021)
Review
Nutrition & Dietetics
Maznah Ismail, Abdulsamad Alsalahi, Musheer Abdulwahid Aljaberi, Ramlah Mohamad Ibrahim, Faizah Abu Bakar, Aini Ideris
Summary: Edible bird's nest (EBN) has neuroprotective effects on animals, improving cognitive functions in induced-cognitive dysfunction animals, enhancing cognitive performance in healthy animals, and reducing neuroinflammation and neuro-oxidative stress in the hippocampus.
Article
Infectious Diseases
Nurul Ainaa Farhanah Mat Ramlan, Aina Syahirah Md Zin, Nur Fatihah Safari, Kim Wei Chan, Norhasnida Zawawi
Summary: In the honey industry, heat treatments are often used to maintain quality and shelf life, although they may impact the antioxidant and antibacterial properties of honey. A study on Malaysian and Australian stingless bee honey found that heat treatments did not affect phenolic content, flavonoid content, and antioxidant activities, but consistently inhibited antibacterial activities in most samples. The research also revealed a strong correlation between phenolic content, flavonoid content, and antioxidant activities. Further exploration of heat-sensitive bioactive compounds in stingless bee honey is recommended to better understand its antibacterial properties.
Review
Biochemistry & Molecular Biology
Nada Basheir Ali, Ahmad Faizal Abdull Razis, Der Jiun Ooi, Kim Wei Chan, Norsharina Ismail, Jhi Biau Foo
Summary: This article introduces the role and applications of extracellular vesicles (EVs), including their function as signaling molecules between cells, as well as their advantages as non-invasive diagnostic tools and drug carriers. It also discusses the latest research findings on plant-derived EVs.
Article
Biochemistry & Molecular Biology
Saheed Olanrewaju Saka, Yusuf Yahaya Salisu, Hauwa'u Muhammad Sahabi, Kamaldeen Olalekan Sanusi, Kasimu Ghandi Ibrahim, Murtala Bello Abubakar, Suleiman Ahmed Isa, Muhammad Gidado Liman, Sha'aya'u Shehu, Ibrahim Malami, Kim Wei Chan, Nur Hanisah Azmi, Mustapha Umar Imam
Summary: By analyzing fifteen cultivars of paddy rice consumed in North West Nigeria, it was found that brown rice differed significantly from white rice in terms of nutritional composition and bioactive content, and possessed anti-diabetic and antioxidant effects. The study further showed that fruit flies fed with white rice exhibited higher glucose and trehalose levels and lower glycogen levels compared to those fed with brown rice, accompanied by increased expression of dACC and dPEPCK and decreased expression of dIRS. Sex differences were also observed in the nutrigenomic effects of white rice. These findings confirm that white rice consumption can disrupt fruit fly metabolism through insulin signaling distortion, glycogenolysis, and gluconeogenesis, while brown rice can prevent these metabolic changes possibly due to its richer nutritional composition.
Article
Nutrition & Dietetics
Fatin Aina Zulkhairi Amin, Mohamad Zulhafiz Shafiq Cheng, Suriana Sabri, Norsharina Ismail, Kim Wei Chan, Norhaizan Mohd Esa, Mohd Azmi Mohd Lila, Saulol Hamid Nur-Fazila, Shaden A. M. Khalifa, Hesham R. El-Seedi, Norhasnida Zawawi
Summary: This study evaluated the acute and sub-acute toxicity of B. amyloliquefaciens HTI-19 in female Sprague Dawley rats. Both acute and sub-acute toxicity studies showed no mortality or significant abnormalities in the rats. Oral administration of B. amyloliquefaciens HTI-19 up to 1 x 10(9) CFU center dot mL(-1) for 28 days can be considered safe.
Article
Nutrition & Dietetics
Mohamad Zulhafiz Shafiq Zulhilmi Cheng, Fatin Aina Zulkhairi Amin, Norhasnida Zawawi, Kim Wei Chan, Norsharina Ismail, Nur Akmal Ishak, Norhaizan Mohd Esa
Summary: Diabetes, renal and liver diseases are all associated with oxidative stress caused by an imbalance between oxidants and antioxidants. Stingless bee honey and its phenolic-rich extract can effectively restore this imbalance and improve antioxidant defense in diabetic rats, without compromising liver and renal functioning. Tissue-specific control of the KEAP1-NRF2 signaling pathway may contribute to the different capacities of liver, skeletal muscle, and adipose tissues to scavenge free radicals and halt lipid peroxidation.
Review
Pharmacology & Pharmacy
Fatin Aina Zulkhairi Amin, Suriana Sabri, Salma Malihah Mohammad, Maznah Ismail, Kim Wei Chan, Norsharina Ismail, Mohd Esa Norhaizan, Norhasnida Zawawi
ADVANCES IN PHARMACOLOGICAL SCIENCES
(2018)
