title: Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.).
abstract: The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.
authors: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors: Qiang
authors: Q
authors: Xia
authors: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors: Liping
authors: L
authors: Wang
authors: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors: Congcong
authors: C
authors: Xu
authors: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors: Jun
authors: J
authors: Mei
authors: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yfli@sjtu.edu.cn.
authors: Yunfei
authors: Y
authors: Li
mesh_terms: D000596:Amino Acids / Q000032:analysis* / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D018525:Germination; D006801:Humans; D006874:Hydrostatic Pressure; D008903:Minerals / Q000032:analysis* / Q000378:metabolism; D008954:Models, Biological; D012275:Oryza / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D012639:Seeds / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism; D013213:Starch / Q000737:chemistry
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D008903:Minerals; D013213:Starch
keywords: 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 2735032); 2,2′-Azinobis(3-ethylben-zothiazoline 6-sulfonate) (PubChem CID: 35687); Amino acids; Antioxidants; Bile salts (PubChem CID: 439520); Brown rice; Calcium (PubChem CID: 5460341); Copper (PubChem CID: 23978); Gama-aminobutyric acid (PubChem CID: 119); Germination; High hydrostatic pressure; Hydrochloric acid (PubChem CID: 313); In vitro bioaccessibility; Iron (PubChem CID: 23925); Minerals; Sodium bicarbonate (PubChem CID: 516892); Starch digestibility; Zinc (PubChem CID: 23994)