Article
Environmental Sciences
Lijuan Huang, Hans Chr Bruun Hansen, Xiaosong Yang, Jing Mu, Zijian Xie, Songyan Li, Guangmei Wu, Zhengyi Hu
Summary: This study investigated how pre-wheat sulfur application influences cadmium uptake in rice under wheat-rice rotation. Results showed that Cd accumulation in brown rice peaked at 60 mg S kg(-1), with higher levels increasing Cd concentrations in brown rice due to sulfur-induced effects on soil pore water sulfate and leaf S promoting Cd translocation. However, brown rice Cd decreased at 120 mg S kg(-1) due to low Cd solubility and inhibited Cd uptake from root and leaf S uptake. Thus, applying S-containing fertilizers to Cd-contaminated paddy soils is not recommended.
ENVIRONMENTAL POLLUTION
(2021)
Article
Multidisciplinary Sciences
Jinfeng Ding, Fujian Li, Tao Le, Dongyi Xu, Min Zhu, Chunyan Li, Xinkai Zhu, Wenshan Guo
Summary: Zero tillage can reduce sowing depth, promote early wheat growth and N uptake, resulting in higher yield, NUpE, and net return. In high soil moisture conditions, small-size seeders (e.g. SM1-1) perform better, while in low soil moisture conditions, medium-size seeders (e.g. SM3 and SM4) are more suitable.
SCIENTIFIC REPORTS
(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)
Article
Food Science & Technology
Bruna Carbas, Daniela Simoes, Andreia Soares, Andreia Freitas, Bruno Ferreira, Alexandre R. E. Carvalho, Ana Sanches Silva, Tiago Pinto, Eugenio Diogo, Eugenia Andrade, Carla Brites
Summary: This study identified F. verticillioides as the predominant Fusarium species in maize grains produced in the Tagus Valley region of Portugal. Levels of fumonisins showed an increase during six months of storage, and CO2 levels could be used to predict fungal activity. The composition of the fungal population during storage may predict the incidence of mycotoxins.
Article
Biochemistry & Molecular Biology
Dritan Topi, Janja Babic, Katarina Pavsic-Vrtac, Gabrijela Tavcar-Kalcher, Breda Jakovac-Strajn
Summary: This study analyzed ten Fusarium toxins in wheat and maize commodities from Albania, finding higher levels of toxins in maize samples, mainly FB1 and FB2, with some maize samples exceeding the EU maximum permitted level. The presence of Fusarium toxins in wheat and maize grains cultivated in Albania was reported for the first time.
Article
Food Science & Technology
Elizabet Janic Hajnal, Jovana Kos, Bojana Radic, Mislav Anic, Radmila Radovic, Nina Kudumija, Ana Vulic, Sanja Dekic, Jelka Pleadin
Summary: Ongoing climate change affects the susceptibility of plants to mycotoxigenic fungi and increases the presence of mycotoxins. This study focused on the impact of weather parameters on the occurrence of Fusarium mycotoxins in maize samples from Serbia and Croatia. The results showed that the frequency and contamination level of these mycotoxins varied by year of production and were influenced by weather conditions. FUMs were found to be the most common contaminants in maize from both countries, while DON and ZEN contamination was highest in 2014 due to extreme precipitation.
Article
Food Science & Technology
Minghui Zhang, Kunlun Liu
Summary: This study found that selenium-rich brown rice has better oxidation resistance stability compared to ordinary brown rice. The differential expression of proteins in ordinary and selenium-rich brown rice during storage was analyzed using iTRAQ. The differentially expressed proteins were mainly enriched in various metabolic pathways. This study provides theoretical support for the storage quality control of brown rice.
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
Jianyun Zhao, Tianxiao Cheng, Wenjing Xu, Xiaomin Han, Jing Zhang, Hongyuan Zhang, Chong Wang, Seamus Fanning, Fengqin Li
Summary: The study assessed the occurrence of twelve mycotoxins in wheat samples harvested in China in 2018. DON was found to be the most predominant mycotoxin, followed by other mycotoxins. Samples from provinces along the Yangtze River had a higher positive rate for Fusarium mycotoxins. The co-occurrence of fumonisins, DONs and its derivatives, ZEN, and/or NIV was found to be 37.6%, with higher levels of DON and its derivatives in wheat samples in 2018 compared to 2017.
Article
Food Science & Technology
Pijug Summpunn, Nattharika Deh-ae, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Natthawuddhi Donlao, Saroat Rawdkuen, Kalidas Shetty, Manat Chaijan
Summary: For long-term food sustainability and security, it is crucial to preserve and recognize Indigenous rice varieties and their diversity. The nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice were compared, and the results showed that brown rice had the highest content of macro- and micronutrients. The study also found that white rice had the highest amylose content, while germinated brown rice had the highest levels of protein, dietary fiber, ash, GABA, and total extractable flavonoid.
Article
Plant Sciences
Wintai Kamolsukyeunyong, Wissarut Sukhaket, Kitsada Pitija, Pornwalai Thorngkham, Sugunya Mahatheeranont, Theerayut Toojinda, Apichart Vanavichit
Summary: The rice sesquiterpene synthase II gene plays a role in the antixenosis defense mechanism against brown planthopper infestation, with differences in functionality observed between resistant and susceptible rice varieties. Single-nucleotide polymorphisms in the gene's promoter region and exon 5, as well as a seven amino acid deletion in the protein sequence, may negatively regulate gene function. Analysis suggests a correlation between SNPs in specific genes and the expression of OsSTPS2, while a 21 bp deletion in exon 5 affects the antixenosis mechanism during BPH infestation.
Article
Agriculture, Multidisciplinary
Ruozhi Zhao, Fei Huang, Chen Liu, Vaibhav Asija, Liru Cao, Minshun Zhou, Haiyan Gao, Min Sun, Xinchu Weng, Junyi Huang, Xianyan Liao, Zhanmin Liu, Luyi Sen, Garry X. Shen
Summary: The study found that the total fiber and gamma-aminobutyric acid content in brown rice and germinated brown rice were higher than in white rice. Compared to white rice, brown rice and germinated brown rice can reduce the impact of high-fat diet on fasting blood glucose, blood lipids, insulin resistance, and inflammation. Additionally, germinated brown rice can increase probiotic bacteria in the gut.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Zhouliang Sun, Qingyun Lyu, Lei Chen, Kun Zhuang, Guozhen Wang, Wenping Ding, Yuehui Wang, Xi Chen
Summary: This study used HS-GC-IMS and PCA to analyze the volatile flavor compounds in brown rice flour and brown rice noodles prepared by different methods. The results showed significant differences in volatile flavor compounds between brown rice flour and brown rice noodles, with more types of volatile flavor compounds found in brown rice flour. Extrusion was found to be a promising method for fabricating brown rice flour with satisfactory flavor preservation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem
Summary: The research identified that white rice is preferred over brown rice in Australian-grown varieties due to its texture and color, while Jasmine rice is more liked compared to Low GI and Medium Grain. Rice texture, particularly hardness and chewiness, was found to be the most important sensory attribute influencing consumer preference among all rice varieties.
Article
Multidisciplinary Sciences
Takamasa Okumura, Hayate Tanaka, Takumi Nakao, Teruki Anan, Ryo Arita, Masaki Shiraki, Kayo Shiraki, Tomoyuki Miyabe, Daisuke Yamashita, Kayo Matsuo, Pankaj Attri, Kunihiro Kamataki, Naoto Yamashita, Naho Itagaki, Masaharu Shiratani, Satoshi Hosoda, Akiyo Tanaka, Yushi Ishibashi, Kazunori Koga
Summary: This study provides the health effects assessment of rice cultivated from plasma-irradiated seeds. The results show that rice cultivated from plasma-irradiated seeds exhibited growth improvement and increased yield. Oral administration of the cultivated rice to mice showed no apparent adverse effects on their health and there were no significant differences in nutritional status and organ function compared to the control group.
SCIENTIFIC REPORTS
(2023)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)