Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color

Food Chemistry

Volumn 208, Issue , 2016, Pages 279-287

  Chen, Ming Hsuan ^a   McClung, Anna M ^a   Bergman, Christine J ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF NEVADA   (United States)

Author keywords

Black rice; Flavonoids; Proanthocyanidins; Purple rice; Red rice; Rice bran; Tannins

Indexed keywords

COLOR; GRAIN (AGRICULTURAL PRODUCT); OLIGOMERS; TANNINS;

BLACK RICE; PROANTHOCYANIDINS; PURPLE RICE; RED RICE; RICE BRANS;

FLAVONOIDS;

ANTIOXIDANT; FLAVONOID; MONOMER; OLIGOMER; OXYGEN RADICAL; PHENOL DERIVATIVE; POLYMER; PROANTHOCYANIDIN; PLANT EXTRACT;

ARTICLE; COLOR; GENETIC REGULATION; GENETIC VARIABILITY; GENOTYPE ENVIRONMENT INTERACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; POLYMERIZATION; RICE BRAN; WHOLE GRAIN; CHEMISTRY; HUMAN; ORYZA;

ANTIOXIDANTS; COLOR; FLAVONOIDS; HUMANS; ORYZA; PHENOLS; PLANT EXTRACTS; POLYMERS; PROANTHOCYANIDINS; WHOLE GRAINS;

EID: 84963589459     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.004     Document Type: Article

References (37)

1. C.J. Bergman, K.R. Bhattacharya, and K. Ohtsubo Rice end-use quality analysis E.T. Champagne, Rice chemistry and technology 2004 American Association of Cereal Chemists, Inc St. Paul, Minnesota
2. Z.T. Bitzer, S.L. Glisan, M.R. Dorenkott, K.M. Goodrich, L. Ye, and S.F. O'Keefe A.P. Neilson Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation Journal of Nutritional Biochemistry 26 2015 827 831
3. M.-H. Chen, and C.J. Bergman Influence of kernel maturity, milling degree, and milling quality on rice bran phytochemical concentrations Cereal Chemistry 82 2005 4 8
4. M.-H. Chen, S.H. Choi, N. Kozukue, H.-J. Kim, and M. Friedman Growth-inhibitory effects of pigmented rice bran extracts and three red bran fractions against human cancer cells: Relationships with composition and antioxidative activities Journal of Agricultural and Food Chemistry. 60 2012 9151 9161
5. M-H. Chen, A.M. McClung, and C.J. Bergman Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties 2016 Data in Brief, submitted
6. S. Deprez, I. Mila, J. Huneau, D. Tome, and S. Scalbert Transport of proanthocyanidin dimer, trimer, and polymer across monolayers of human intestinal epithelial caco-2 cells Antioxidants and Redox Signaling 3 2001 957 967
7. M.R. Dorenkott, L.E. Griffin, K.M. Goodrich, K.A. Thompson-Witrick, G. Fundaro, and L. Ye A.P Neilson Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric coca procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding Journal of Agricultural and Food Chemistry 62 2014 2216 2227
8. L. Dykes, L.W. Rooney, R.D. Waniska, and W.L. Rooney Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes Journal of Agricultural and Food Chemistry 53 2005 6813 6818
9. F. Finocchiaro, B. Ferrari, and A. Gianinetti A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype Journal of Cereal Science 51 2010 28 34
10. T. Furukawa, M. Maekawa, T. Oki, I. Suda, S. Iida, and H. Shimada K. Kadowaki The Rc and Rd genes are involved in proanthocyanidin synthesis in rice pericarp The Plant Journal 49 2007 91 102
11. N. Gonzalez-Abuin, M. Pinent, A. Casanova-Marti, L. Arola, M. Blay, and A. Ardevol Procyanidins and their healthy protective effects against type 2 diabetes Current Medicinal Chemistry 22 2015 39 50
12. L. Gu, M.A. Kelm, J.F. Hammerstone, G. Beecher, J. Holden, and D. Haytowitz R.L. Prior Concentrations of proanthocyanidins in common foods and estimations of normal consumption Journal of Nutrition 134 2004 613 617
13. L. Gu, M.A. Kelm, J.F. Hammerstone, G. Beecher, J. Holden, D. Haytowitz, and R.L. Price Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation Journal of Agricultural and Food Chemistry 51 2002 7513 7521
14. R.R. Holt, C. Heiss, M. Kelm, and C.L. Keen The potential of flavanol and procyanidin intake to influence age-related vascular disease Journal of Nutrition in Gerontology and Geriatrics 31 2012 290 323
15. L. Jin, P. Xiao, Y. Lu, Y. Shao, Y. Shen, and J. Bao Quantitative trait loci for brown rice color, phenolics, flavonoid contents, and antioxidant capacity in rice grain Cereal Chemistry 86 2009 609 615
16. N. Martinez-Micaelo, N. González-Abuín, A. Ardèvol, M. Pinent, and M.T. Blay Procyanidins and inflammation: Molecular targets and health implications BioFactors 38 2012 257 265
17. A.M. McClung The rice plant: Growth, development, and genetic improvement E.T. Champagne, Rice chemistry and technology 2004 American Association of Cereal Chemists, Inc St. Paul, Minnesota
18. B. Min, L. Gu, A.M. McClung, C.J. Bergman, and M.-H. Chen Free and bound total phenolic concentrations, antioxidant capacities and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours Food Chemistry 133 2012 715 722
19. B. Min, A.M. McClung, and M.-H. Chen Phytochemicals and antioxidant capacities in rice brans of different color Journal of Food Science 76 2011 C117 C126
20. M. Monagas, M. Urpi-Sarda, F. Sánchez-Patán, R. Llorach, I. Garrido, and C. Gómez-Cordovés B. Bartolome Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites Food and Function 1 2010 233 253
21. M.L. Mateos-Martín, J. Pérez-Jiménez, E. Fuguet, and J.L. Torres Non-extractable proanthocyanidins from grapes are a source of bioavailable (epi)catechin and derived metabolites in rats British Journal of Nutrition 108 2012 290 297
22. K. Ou, and L. Gu Absorption and metabolism of proanthocyanidins Journal of Functional Foods 7 2014 43 53
23. M. Ouédraogo, C. Charles, M. Ouédraogo, I.P. Guissou, C. Stevigny, and P. Duez An overview of cancer chemopreventive potential and safety of proanthocyanidins Nutrition and Cancer 63 2011 1163 1173
24. G. Pereira-Caro, G. Cros, T. Yokota, and A. Crozier Phytochemical profiles of black, red, brown, and white rice from the Camargue region of France Journal of Agricultural and Food Chemistry 61 2013 7976 7986
25. R.L. Prior, E. Fan, H. Ji, A. Howell, C. Nio, M.J. Paynef, and J. Reed Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders Journal of Science of Food and Agriculture 90 2010 1473 1478
26. L.J. Porter, L.N. Hrstich, and B.G. Chan The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin Phytochemistry 25 1986 223 230
27. J.-M. Routaboul, L. Kerhoas, I. Debeaujon, L. Pourcel, M. Caboche, J. Einhorn, and L. Lepiniec Flavonoid diversity and biosynthesis in seed of Arabidopsis thaliana Planta 224 2006 96 107
28. G.M. Sapers Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigments Journal Food Science 59 1994 135 138
29. A. Serra, A. Macià, M. Romero, J. Valls, C. Bladé, L. Arola, and M. Motilva Bioavailability of procyanidin dimers and trimers and matrix food effects in in vitro and in vivo models British Journal of Nutrition 103 2010 944 952
30. Y. Shao, and J. Bao Polyphenols in whole rice grain: Genetic diversity and health benefits Food Chemistry 180 2015 86 97
31. Y. Shao, F. Xu, Y. Chen, Y. Huang, T. Beta, and J. Bao Genotype, environment, and their interaction effects on the phytochemicals and antioxidant capacities of red rice (Oryza sativa L.) Cereal Chemistry 92 2015 204 210
32. Y. Shao, F. Xu, X. Sun, J. Bao, and T. Beta Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.) Journal of Cereal Science 59 2014 211 218
33. Y. Shao, G. Zhang, and J. Bao Total phenolic content and antioxidant capacity of rice grains with extremely small size African Journal of Agricultural Research 6 2011 2289 2293
34. Y. Shen, L. Jin, P. Xiao, Y. Lu, and J. Bao Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight Journal of Cereal Science 49 2009 106 111
35. X. Tzounis, A. Rodriguez-Mateos, J. Vulevic, G.R. Gibson, C. Kwik-Uribe, and J.P.E. Spencer Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study The American Journal of Clinical, Nutrition 93 2011 62 72
36. Z. Wu, S. Shen, J. Jiang, D. Tan, D. Jiang, and B. Bai S. Fu Protective effects of grape seed extract fractions with different degrees of polymerization on blood glucose, lipid and hepatic oxidative stress in diabetic rats Natural Product Research 29 2015 988 992
37. J. Zhao, Y. Pang, and R.A. Dixon The mysteries of proanthocyanidin transport and polymerization Plant Physiology 153 2010 437 443