Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice 'Keunnun'

  • Choi, Induck (National Institute of Crop Science, Rural Development Administration) ;
  • Suh, Sae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jae-Hyun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Sun-Lim (National Institute of Crop Science, Rural Development Administration)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of germination on hydration and germination properties, and on the changes of fatty acids and amino acids profiles of a brown rice 'Keunnun' (KN) with a large embryo was compared to 'Ilpumbyeo' (IP) with a normal embryo. A rapid germination up to 24 hr was observed in both brown rice cultivars, afterward decreased with germination time. At 60 hr, the KN ($86.0{\pm}4.24%$) showed slightly lower germination capability than the IP ($97.0{\pm}1.41%$). Lower water uptake during germination was also found in the KN ($1.22{\pm}0.02\;g$) compared to the IP ($1.59{\pm}0.05\;g$). Major fatty acids were palmitic acid, oleic acid, and linoleic acid accounting for more than 95% of total fatty acids. The most abundant amino acid in both types was oleic acid, which was decreased during germination, whereas palmitic and linoleic acids were increased. Eight amino acids were detected, and a remarkable increase in ${\gamma}-amino$ butyric acid (GABA) during germination was observed. The KN was characterized with higher tasty amino acids of aspartic acid, glutamic acid, glycine, and alanine.

Keywords

References

  1. Choi I, Kim DS, Son JR, Yang CI, Chun J, Kim K. Physicochemical properties of giant embryo brown rice ('Keunnunbyeo'). Agr. Chem. Biotechnol. 49: 95-100 (2006)
  2. Shahidi F, Naczk M. Rice. pp. 29-31. In: Food Phenolics. Technomic Publishing, Lancaster, PA, USA (1995)
  3. Oste RE. Digestibility of processed food protein. Adv. Exp. Med. Biol. 289: 371-388 (1991)
  4. Subba Rao MVSST, Muralikrishna G. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana Indaf-15). J. Agr. Food Chem. 50: 889-892 (2001) https://doi.org/10.1021/jf011210d
  5. Heinio RL, Oksman-Caldentey KM, Latva-Kala K, Lehtinen P, Poutanen K. Effects of drying treatment conditions on sensory profile of germinated oat. Cereal Chem. 78: 707-714 (2001) https://doi.org/10.1094/CCHEM.2001.78.6.707
  6. Hunt JR, Johnson LK, Juliano BO. Bioavailability of zinc from cooked Philippine milled, undermilled, and brown rice, as assessed in rats by using growth, bone zinc, and zinc-65 retention. J. Agr. Food Chem. 50: 5229-5235 (2002) https://doi.org/10.1021/jf020222b
  7. Tian S, Nakamura K, Kayahara H. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. J. Agr. Food Chem. 52: 4808-4813 (2004) https://doi.org/10.1021/jf049446f
  8. Taira H, Chang WL. Lipid content and fatty acid composition of Indica and Japonica types of nonglutinous brown rice. J. Agr. Food Chem. 34: 542-545 (1986) https://doi.org/10.1021/jf00069a043
  9. Taira H, Taira H, Maeshige M. Influence of variety and crop year on lipid content and fatty acid composition of lowland non-glutinous brown rice. Jpn. J. Crop Sci. 48: 220-228 (1979) https://doi.org/10.1626/jcs.48.220
  10. Taira H, Taira H, Fujii K. Influence of cropping season on lipid content and fatty acid compositions of lowland non-glutinous brown rice. Jpn. J. Crop Sci. 48: 371-377 (1979) https://doi.org/10.1626/jcs.48.371
  11. Miyoshi K, Sato T. The effects of ethanol on the germination of seeds of Japonica and Indica rice (Oryza sativa L.) under anaerobic and aerobic conditions. Ann. Bot. -London 79: 391-395 (1997) https://doi.org/10.1006/anbo.1996.0364
  12. Choi HD, Park YK, Kim YS, Chung CH, Park YD. Effect of pretreatment conditions on γ-aminobutyric acid content of brown rice and germinated brown rice. Korean J. Food Sci. Technol. 36: 761-764 (2004)
  13. Rafael G, Mancha M. One-step lipid extraction and fatty acid methyl ester preparation from fresh plant tissues. Anal. Biochem. 211: 139-143 (1993) https://doi.org/10.1006/abio.1993.1244
  14. Kim SL, Kim SK, Park CH. Comparisons of lipid, fatty acids, and tocopherols of different buckwheat species. Food Sci. Biotechnol. 11: 332-336 (2002)
  15. Kozlowski TT. Physiological ecolgy-A series of monographs, texts, and treaties. pp. 103-218. In: Seed Biology II. Academic Press, San Diego, CA, USA (1972)
  16. Saikusa T, Horino T, Mori Y. Distribution of free amino acids in the rice kernel and kernel fractions and the effect of water soaking on the distribution. J. Agr. Food Chem. 42: 1122-1125 (1994) https://doi.org/10.1021/jf00041a015
  17. Ohtsubo K, Suzuki K, Yasui Y, Kasumi T. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J. Food Compos. Anal. 18: 303-316 (2005) https://doi.org/10.1016/j.jfca.2004.10.003
  18. Okada C, Sugiashita T, Murakami T, Murai H, Saikusa T, Horino T, Onodera A, Kazimoto T, Takahashi H, Takahashi T. Effect on improvement of the symptoms of mental disorder, at menopause or at middle age, through the diet including defatted rice germ rich in GABA. Jpn. J. Food Sci Technol. 47: 596-603 (2000) https://doi.org/10.3136/nskkk.47.596
  19. Kim SL, Son YK, Son JR, Hur HS. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Korean J. Crop Sci. 46: 221-228 (2001)