Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments
文献类型： 外文期刊
作者： Hong, Bin 1 ; Zhang, Shan 1 ; Yuan, Di 1 ; Shan, Shan 1 ; Zhang, Jing-Yi 1 ; Sha, Di-Xin 1 ; Chen, Da-Peng 4 ; Yin, Wei-Wei 4 ; Lu, Shu-Wen 1 ; Ren, Chuan-Ying 1 ;
作者机构： 1.Food Proc Res Inst, Heilongjiang Acad Agr Sci, Harbin 150086, Peoples R China
2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China
3.Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Harbin 150086, Peoples R China
4.Heilongjiang Vocat Coll Agr Technol, Dept Food & Drug, Jiamusi 154007, Peoples R China
关键词： black rice (BR); milling; germination; high temperature and pressure (HTP); metabolomics
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 9 期
页码：
收录情况： SCI
摘要： 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). A total of 6988 positive ions and 7099 negative ions (multiple difference >= 1.2 or <= 0.8333, p < 0.05, and variable importance in projection >= 1) were isolated, and 98 and 100 differential metabolic pathways were identified between the different samples in the positive and negative ion modes, respectively. Distinctive variations in the metabolic compositions of BR, MBR, WBR, and HTP-WBR were observed. Flavonoids, fatty acids, lipids, phenylpropanoids, polyketides, benzenoids, and organooxygen were the dominant differential metabolites. Milling removed the majority of bran-associated bioactive components such as phenolic acids, anthocyanins, micronutrients, fatty acids, antioxidants, and dietary fiber. The germination process significantly reduced the number of flavonoids, polyketides, and lipid-related metabolites, while enzymatic activation notably increased the number of organic acids and amino acids. HTP treatment synergistically enhanced the content of heat-stable flavonoids and polyketides, while simultaneously promoting fatty acid beta-oxidation. These findings establish novel theoretical foundations for optimizing processing methodologies and advancing functional characterization in black rice product development.
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