Rice Science ›› 2025, Vol. 32 ›› Issue (1): 11-14.DOI: 10.1016/j.rsci.2024.08.006
收稿日期:2024-03-15
接受日期:2024-08-21
出版日期:2025-01-28
发布日期:2025-02-20
. [J]. Rice Science, 2025, 32(1): 11-14.
| Chemical component | BR | GBR |
|---|---|---|
| Moisture (%) | 13.0 ± 0.02 a | 12.5 ± 0.05 a |
| Crude protein (g/kg) | 76.3 ± 1.5 a | 82.5 ± 1.2 b |
| Crude fat (g/kg) | 31.8 ± 2.8 a | 26.7 ± 3.1 b |
| Total carbohydrate (g/kg) | 700.4 ± 5.8 a | 674.3 ± 0.7 b |
| Amylose (g/kg) | 254.8 ± 15.8 a | 248.7 ± 12.4 a |
| Energy (kcal/kg) | 3393.0 ± 42.1 a | 3267.5 ± 35.8 b |
| Crude fiber (g/kg) | 14.4 ± 2.7 a | 17.1 ± 1.4 b |
| Dietary fiber (g/kg) | 44.0 ± 6.2 a | 59.8 ± 4.1 b |
| Resistant starch (g/kg) | 19.4 ± 1.4 a | 24.1 ± 0.8 b |
| Ash (g/kg) | 10.6 ± 1.9 a | 11.6 ± 2.1 b |
| Calcium (mg/kg) | 90.2 ± 6.2 a | 99.5 ± 3.4 b |
| Iron (mg/kg) | 12.5 ± 1.4 a | 17.6 ± 2.2 a |
| Zinc (mg/kg) | 14.7 ± 1.8 a | 16.2 ± 0.9 a |
| Total antioxidant capacity (mg/kg) | 4581.4 ± 137 a | 5354.5 ± 126.0 b |
| Radical scavenging activity (%) | 68.7 ± 1.9 a | 72.9 ± 2.6 a |
| Total phenolic content (mg/kg) | 1040.6 ± 34.1 a | 903.1 ± 15.8 a |
| Total flavonoid content (mg/kg) | 102.9 ± 22.4 a | 308.7 ± 16.4 b |
| γ-amino butyric acid (mg/kg) | 85.2 ± 16.2 a | 503.7 ± 8.5 b |
| γ-oryzanol (mg/kg) | 213.2 ± 9.8 a | 289.7 ± 13.1 b |
| Ferulic acid (mg/kg) | 247.6 ± 13.4 a | 325.2 ± 16.7 b |
Table 1. Chemical component contents of brown rice (BR) and germinated brown rice (GBR) samples.
| Chemical component | BR | GBR |
|---|---|---|
| Moisture (%) | 13.0 ± 0.02 a | 12.5 ± 0.05 a |
| Crude protein (g/kg) | 76.3 ± 1.5 a | 82.5 ± 1.2 b |
| Crude fat (g/kg) | 31.8 ± 2.8 a | 26.7 ± 3.1 b |
| Total carbohydrate (g/kg) | 700.4 ± 5.8 a | 674.3 ± 0.7 b |
| Amylose (g/kg) | 254.8 ± 15.8 a | 248.7 ± 12.4 a |
| Energy (kcal/kg) | 3393.0 ± 42.1 a | 3267.5 ± 35.8 b |
| Crude fiber (g/kg) | 14.4 ± 2.7 a | 17.1 ± 1.4 b |
| Dietary fiber (g/kg) | 44.0 ± 6.2 a | 59.8 ± 4.1 b |
| Resistant starch (g/kg) | 19.4 ± 1.4 a | 24.1 ± 0.8 b |
| Ash (g/kg) | 10.6 ± 1.9 a | 11.6 ± 2.1 b |
| Calcium (mg/kg) | 90.2 ± 6.2 a | 99.5 ± 3.4 b |
| Iron (mg/kg) | 12.5 ± 1.4 a | 17.6 ± 2.2 a |
| Zinc (mg/kg) | 14.7 ± 1.8 a | 16.2 ± 0.9 a |
| Total antioxidant capacity (mg/kg) | 4581.4 ± 137 a | 5354.5 ± 126.0 b |
| Radical scavenging activity (%) | 68.7 ± 1.9 a | 72.9 ± 2.6 a |
| Total phenolic content (mg/kg) | 1040.6 ± 34.1 a | 903.1 ± 15.8 a |
| Total flavonoid content (mg/kg) | 102.9 ± 22.4 a | 308.7 ± 16.4 b |
| γ-amino butyric acid (mg/kg) | 85.2 ± 16.2 a | 503.7 ± 8.5 b |
| γ-oryzanol (mg/kg) | 213.2 ± 9.8 a | 289.7 ± 13.1 b |
| Ferulic acid (mg/kg) | 247.6 ± 13.4 a | 325.2 ± 16.7 b |
| Parameter | Germinated brown rice group | Control group | ||||
|---|---|---|---|---|---|---|
| Initial | Final | P value | Initial | Final | P value | |
| Age (year) | 45.4 ± 5.2 | - | - | 46.9 ± 5.3 | - | - |
| Height (cm) | 156.2 ± 4.5 | - | - | 155.4 ± 4.5 | - | - |
| Weight (kg) | 60.4 ± 5.4 | 58.0 ± 5.5 | 0.0010* | 58.4 ± 3.0 | 60.3 ± 2.8 | 0.2165 |
| BMI (kg/m2) | 23.8 ± 2.0 | 22.9 ± 2.1 | 0.0047* | 23.9 ± 1.9 | 24.6 ± 1.7 | 0.1105 |
| Waist (cm) | 83.5 ± 3.1 | 81.5 ± 3.1 | 0.0075* | 82.9 ± 2.9 | 85.8 ± 2.6 | 0.6309 |
| Hip (cm) | 99.7 ± 2.8 | 97.6 ± 2.3 | 0.0010* | 101.2 ± 2.9 | 103.0 ± 2.8 | 0.6437 |
| WHR | 0.84 ± 0.04 | 0.83 ± 0.37 | 0.0013* | 0.83 ± 0.02 | 0.83 ± 0.02 | 0.8328 |
| Haemoglobin | 11.1 ± 1.4 | 11.9 ± 1.1 | 0.2435 | 11.8 ± 1.0 | 11.7 ± 0.9 | 0.3365 |
| FBG (g/L) | 1.155 ± 0.030 | 1.083 ± 0.031 | 0.0011* | 1.169 ± 0.420 | 1.165 ± 0.045 | 0.5408 |
| TC (g/L) | 1.997 ± 0.349 | 1.748 ± 0.452 | 0.0087* | 1.982 ± 0.405 | 1.962 ± 0.407 | 0.2724 |
| TG (g/L) | 1.412 ± 0.535 | 1.177 ± 0.318 | 0.0064* | 1.270 ± 0.636 | 1.280 ± 0.627 | 0.3877 |
| HDL-C (g/L) | 0.403 ± 0.064 | 0.404 ± 0.065 | 0.0024* | 0.400 ± 0.086 | 0.403 ± 0.087 | 0.0010* |
| LDL-C (g/L) | 1.312 ± 0.252 | 1.183 ± 0.242 | 0.0173* | 1.330 ± 0.293 | 1.349 ± 0.285 | 0.1527 |
| VLDL-C (g/L) | 0.274 ± 0.085 | 0.219 ± 0.069 | 0.1928 | 0.253 ± 0.127 | 0.265 ± 0.125 | 0.9792 |
| LDL/HDL-C ratio | 3.2 ± 0.3 | 2.9 ± 0.4 | 0.0596 | 3.3 ± 0.4 | 3.4 ± 0.4 | 0.0209* |
| HbA1c | 5.9 ± 0.2 | 5.4 ± 0.2 | 0.0010* | 6.0 ± 0.3 | 5.9 ± 0.4 | 0.8668 |
Table 2. Mean values for physical status and biochemical parameters of experimental (germinated brown rice) and control (white polished rice) groups at the time of initiation and completion of the dietary supplementation feeding study.
| Parameter | Germinated brown rice group | Control group | ||||
|---|---|---|---|---|---|---|
| Initial | Final | P value | Initial | Final | P value | |
| Age (year) | 45.4 ± 5.2 | - | - | 46.9 ± 5.3 | - | - |
| Height (cm) | 156.2 ± 4.5 | - | - | 155.4 ± 4.5 | - | - |
| Weight (kg) | 60.4 ± 5.4 | 58.0 ± 5.5 | 0.0010* | 58.4 ± 3.0 | 60.3 ± 2.8 | 0.2165 |
| BMI (kg/m2) | 23.8 ± 2.0 | 22.9 ± 2.1 | 0.0047* | 23.9 ± 1.9 | 24.6 ± 1.7 | 0.1105 |
| Waist (cm) | 83.5 ± 3.1 | 81.5 ± 3.1 | 0.0075* | 82.9 ± 2.9 | 85.8 ± 2.6 | 0.6309 |
| Hip (cm) | 99.7 ± 2.8 | 97.6 ± 2.3 | 0.0010* | 101.2 ± 2.9 | 103.0 ± 2.8 | 0.6437 |
| WHR | 0.84 ± 0.04 | 0.83 ± 0.37 | 0.0013* | 0.83 ± 0.02 | 0.83 ± 0.02 | 0.8328 |
| Haemoglobin | 11.1 ± 1.4 | 11.9 ± 1.1 | 0.2435 | 11.8 ± 1.0 | 11.7 ± 0.9 | 0.3365 |
| FBG (g/L) | 1.155 ± 0.030 | 1.083 ± 0.031 | 0.0011* | 1.169 ± 0.420 | 1.165 ± 0.045 | 0.5408 |
| TC (g/L) | 1.997 ± 0.349 | 1.748 ± 0.452 | 0.0087* | 1.982 ± 0.405 | 1.962 ± 0.407 | 0.2724 |
| TG (g/L) | 1.412 ± 0.535 | 1.177 ± 0.318 | 0.0064* | 1.270 ± 0.636 | 1.280 ± 0.627 | 0.3877 |
| HDL-C (g/L) | 0.403 ± 0.064 | 0.404 ± 0.065 | 0.0024* | 0.400 ± 0.086 | 0.403 ± 0.087 | 0.0010* |
| LDL-C (g/L) | 1.312 ± 0.252 | 1.183 ± 0.242 | 0.0173* | 1.330 ± 0.293 | 1.349 ± 0.285 | 0.1527 |
| VLDL-C (g/L) | 0.274 ± 0.085 | 0.219 ± 0.069 | 0.1928 | 0.253 ± 0.127 | 0.265 ± 0.125 | 0.9792 |
| LDL/HDL-C ratio | 3.2 ± 0.3 | 2.9 ± 0.4 | 0.0596 | 3.3 ± 0.4 | 3.4 ± 0.4 | 0.0209* |
| HbA1c | 5.9 ± 0.2 | 5.4 ± 0.2 | 0.0010* | 6.0 ± 0.3 | 5.9 ± 0.4 | 0.8668 |
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