Untargeted metabolomic analyses of fermented unpolished black rice with melanogenesis inhibition activity [0.03%]
具备黑色素抑制活性的发酵糙黑米的非目标代谢组分析
Orrarat Sangkaew,Suttida Kaenboot,Thumnoon Nhujak et al.
Orrarat Sangkaew et al.
Previous studies have demonstrated that the mixture of selected microorganisms called "De-E11 starter," comprised of Rhizopus oryzae, Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Pediococcus pentosaceus yields fermented unpolished black rice sap (FUBRS) with a melanogenesis inhibition activity...To further understand this fermentation process, we characterized FUBRS and profiled its metabolite composition in comparison to unfermented unpolished black rice (Un-FR), recognizing the substantial enzymatic activity of FUBRS microorganisms and their potential for extensive metabolite production.
Correction to "Black rice diet alleviates colorectal cancer development through modulating tryptophan metabolism and activating AHR pathway" [0.03%]
Correction to "黑米饮食能通过调节色氨酸代谢和激活AHR通路来缓解结直肠癌的发生发展"
[This corrects the article DOI: 10.1002/imt2.165.]. © 2025 The Author(s). iMeta published by John Wiley & Sons Australia, Ltd on behalf of iMeta Science...
Published Erratum
iMeta. 2025 Apr 29;4(3):e70039. DOI:10.1002/imt2.70039 2025
Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility [0.03%]
高压处理和冷冻干燥对速食黑米品质及功能特性的影响：淀粉结晶度、生物活性及其消化性
Saranya Suwanangul,Natthakan Rungraeng,Suphat Phongthai et al.
Saranya Suwanangul et al.
Starch molecules in black rice offer exceptional nutritional benefits, however, the effects of processing-induced structural changes on their functional properties remain underexplored....This study evaluated the effects of pressure cooking (PC) and electric rice cooking (RC), combined with three drying methods (hot air, vacuum, and freeze-drying), influences the quality of instant rice from two Thai black rice varieties, Jao Kham Hom Maejo 1A (M1A) and Thai Rice Berry (TRB)....Collectively, this study introduces pressure cooking (4 min) followed by freeze-drying as a novel approach for producing instant black rice that uniquely preserves starch crystallinity (26 %) while maintaining anthocyanins and resistant starch content for enhanced nutritional value.
Study on the ultrasonic treatment of black rice dietary fiber and its effect on anthocyanin adsorption [0.03%]
超声处理对黑米膳食纤维及花色苷吸附性能的影响研究
Weifan Gao,Yan Cui,Mingwei Xue et al.
Weifan Gao et al.
This study investigated the interaction between ultrasonic-treated black rice insoluble dietary fiber (UBIDF) and Aronia melanocarpa anthocyanins (AMA) and the effect on anthocyanins stability.
Phytochemical Analysis and Anti-Lipid Accumulation Effects of Pulsed Electric Field (PEF)-Processed Black Rice and Green Tea Extracts in Oleic Acid-Induced Hepatocytes [0.03%]
脉冲电场处理的黑米和绿茶提取物的植物化学分析及在油酸诱导的肝细胞中的抗脂质积累效果
Narisara Paradee,Thararat Yimcharoen,Niramon Utama-Ang et al.
Narisara Paradee et al.
This study aimed to evaluate the phytochemical composition, biological activities, and anti-lipid accumulation effect of Pulsed Electric Field (PEF)-Processed black rice extract (BRE) and green tea extract (GTE) in oleic acid-induced HepG2 cells.
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence [0.03%]
黑米逐步发酵可提高酸奶的凝胶质量：固化速率、质地、乳酸菌分布和存活率
Jiarui Zeng,Zhiming Wang,Guang Liu et al.
Jiarui Zeng et al.
In this study, black rice stepwise fermented yogurt (FBY) was produced, and the enhancement of texture quality was investigated. Compared with the control, FBY shortened the solidification time by 25.0 %, enhanced WHC and hardness by 13.2 % and 53.8 %, respectively, and increased viscosity.
Synergistic Effects of Zinc Fortification and Ultrasonic Treatment on Bioactive Compounds, Antioxidant Activity, and Metabolomic Profiles of Germinated Black Rice [0.03%]
锌强化和超声处理对发芽黑稻活性化合物、抗氧化能力和代谢轮廓的协同作用
Yiqing He,Haiwen Sun,Jiacheng Li et al.
Yiqing He et al.
This paper primarily investigated the synergistic effects of Zn fortification at varying concentrations and ultrasonic treatment on germinated black rice and its associated metabolomic profile....Untargeted metabolomics analysis of germinated black rice without Zn fortification or ultrasound treatment (GBR), ultrasound-treated germinated black rice (UGBR), 150 mg/L Zn-treated germinated black rice (GBR-Zn150), and combined 150 mg/L Zn and ultrasound-treated germinated black rice (UGBR-Zn150)...This method promotes the potential application of germinated black rice in functional foods and provides a novel strategy for addressing Zn deficiency issues.
Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments [0.03%]
不同加工方式对黑米活性成分的影响研究
Bin Hong,Shan Zhang,Di Yuan et al.
Bin Hong et al.
In this study, liquid chromatography-mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR)....These findings establish novel theoretical foundations for optimizing processing methodologies and advancing functional characterization in black rice product development....Keywords: black rice (BR); germination; high temperature and pressure (HTP); metabolomics; milling.
Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content [0.03%]
富含赖氨酸的黑米品种BPT 2841的营养和烹饪品质优势
B Krishna Veni,D Sandeep Raja,M Tushara et al.
B Krishna Veni et al.
BPT Rice 2841 is a black rice variety developed through a three-way cross involving MTU 7029 (Swarna), IRGC 18,195 and MTU 1081....BPT Rice 2841 is a high-yielding, non-lodging, semi-dwarf black rice variety suitable for the Kharif season in the Krishna Zone of Andhra Pradesh, Unlike other glutinous black rice varieties, BPT Rice 2841 has an intermediate amylose content of 23.4% and an alkali spreading value of 4.5, ensuring its
Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studies [0.03%]
从黑米糠中提取的花色苷-3-O-葡萄糖苷的酶法脂肪酸酰化：热稳定性，亲脂性和细胞毒性及吸收研究
Eduardo Leonarski,Karina Cesca,Débora de Oliveira et al.
Eduardo Leonarski et al.
Enzymatic acylation of cyanidin-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, solvent, enzyme concentration, and temperature parameters.
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