Effects of endogenous anthocyanins on appearance, bioactivity, and starch digestibility in black rice mutants

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-11-20 DOI:10.1016/j.lwt.2024.117087
Jiahao Ni , Bingyan Liu , Siyuan Pu , Zihan Yang , Yi Zhou , Dianxing Wu , Ning Zhang
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Abstract

In addition to starch, rice contains a variety of nutrients, including anthocyanins found in black rice, which are associated with various health benefits. However, systematic research on the effects of endogenous anthocyanins on starch properties of black rice is lacking. This study employed a series of mutants with varying anthocyanin contents derived from a single parent to meticulously delineate their physical characteristics, biological activity, and starch properties. The findings revealed a positive correlation between seven individual anthocyanins in black rice and color parameters, phenolic and flavonoid contents, and antioxidant activity. Moreover, endogenous anthocyanins effectively inhibit the digestibility of starch after cooking, thereby reducing the eGI value. Additionally, anthocyanins were observed to alter the pasting and thermal properties of starch. These findings may provide insights into the potential applications of novel rice-based foods with enhanced biological activity and a lower estimated high glycemic index (eGI), and facilitate the development and application of rice varieties with high anthocyanin content.
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内源花青素对黑米突变体外观、生物活性和淀粉消化率的影响
除淀粉外,大米还含有多种营养成分,包括黑米中的花青素,这些营养成分与各种健康益处有关。然而,关于内源花青素对黑米淀粉特性影响的系统研究还很缺乏。本研究采用了一系列花青素含量不同的突变体,这些突变体均来自一个亲本,研究人员对它们的物理特征、生物活性和淀粉特性进行了细致的描述。研究结果表明,黑米中的七种花青素与颜色参数、酚类和类黄酮含量以及抗氧化活性呈正相关。此外,内源花青素能有效抑制蒸煮后淀粉的消化率,从而降低 eGI 值。此外,花青素还能改变淀粉的糊化和热性能。这些发现可为提高生物活性和降低估计高血糖生成指数(eGI)的新型稻米食品的潜在应用提供启示,并促进高花青素含量稻米品种的开发和应用。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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