Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice
Author:
Hasan Mehedi1, Quan Nguyen Van1ORCID, Anh La Hoang12ORCID, Khanh Tran Dang34ORCID, Xuan Tran Dang12ORCID
Affiliation:
1. Graduate School of Advanced Science and Engineering, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima 739-8529, Japan 2. Center for the Planetary Health and Innovation Science (PHIS), The IDEC Institute, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima 739-8529, Japan 3. Agricultural Genetics Institute, Pham Van Dong Street, Hanoi 122000, Vietnam 4. Center for Agricultural Innovation, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
Abstract
This is the first investigation, conducted in a completely randomized design (CRD), to determine the effects of different salinity levels (75 and 150 mM) and germination periods (3, 4, and 5 days) on momilactone and phenolic accumulations in germinated brown rice (GBR) var. Koshihikari. Particularly, the identification of bioactive compounds was confirmed using electrospray ionization-mass spectrometry (ESI-MS) and nuclear magnetic resonance (NMR) spectroscopy (1H and 13C). Momilactone A (MA) and momilactone B (MB) amounts were determined by ultra-performance liquid chromatography–electrospray ionization-mass spectrometry (UPLC–ESI-MS), whereas other compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Accordingly, GBR under B2 treatment (75 mM salinity for 4 days) showed the greatest total phenolic and flavonoid contents (14.50 mg gallic acid and 11.06 mg rutin equivalents, respectively, per g dry weight). GBR treated with B2 also accumulated the highest quantities of MA, MB, ρ-coumaric, ferulic, cinnamic, salicylic acids, and tricin (18.94, 41.00, 93.77, 139.03, 46.05, 596.26, and 107.63 µg/g DW, respectively), which were consistent with the strongest antiradical activities in DPPH and ABTS assays (IC50 = 1.58 and 1.78 mg/mL, respectively). These findings have implications for promoting the value of GBR consumption and rice-based products that benefit human health.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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