Synergistic Effects of Zinc Fortification and Ultrasonic Treatment on Bioactive Compounds, Antioxidant Activity, and Metabolomic Profiles of Germinated Black Rice

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70294

Yiqing He, Haiwen Sun, Jiacheng Li, Tosin Michael Olajide, Bingyao Han, Minxin Yang, Xianyan Liao, Junyi Huang

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引用次数: 0

Abstract

ABSTRACT

Fortified germination is regarded as a straightforward and potent approach to boost the nutritional value and bioactive compounds of cereal seeds, and it is also used for cereal micronutrient fortification. Zinc (Zn) and ultrasound treatments have been applied in the fortified germination of cereals. This paper primarily investigated the synergistic effects of Zn fortification at varying concentrations and ultrasonic treatment on germinated black rice and its associated metabolomic profile. The results indicated that Zn fortification coupled with ultrasonic treatment increased Zn content, total flavonoid content, total polyphenol content, and antioxidant properties of germinated black rice. Untargeted metabolomics analysis of germinated black rice without Zn fortification or ultrasound treatment (GBR), ultrasound-treated germinated black rice (UGBR), 150 mg/L Zn-treated germinated black rice (GBR-Zn150), and combined 150 mg/L Zn and ultrasound-treated germinated black rice (UGBR-Zn150) revealed 307 metabolites. The differential metabolites (DMs) analysis demonstrated that UGBR-Zn150 exhibited the most metabolic changes. A notable upregulation of DMs in the phenylpropanoids and polyketides (PPs) was observed. Among these metabolites, gossypetin, taxifoliol, datiscin, and irigenol exhibited a significant positive correlation with antioxidant ability (p < 0.05). The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed four significantly enriched metabolic pathways, which contributed to increased phenolic compounds and gamma-aminobutyric acid (GABA), thereby enhancing its nutritional value and antioxidant properties. These results suggest that Zn fortification combined with ultrasonic treatment may serve as a promising approach for improving the nutritional fortified profile of germinated seeds.

Practical Application

The synergistic treatment of germination with Zn fortification and ultrasound is an effective approach to enhance the Zn content, nutritional quality, and functional properties of black rice. This method promotes the potential application of germinated black rice in functional foods and provides a novel strategy for addressing Zn deficiency issues.

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强化锌和超声处理对萌发黑米生物活性物质、抗氧化活性和代谢组学的协同效应

强化发芽被认为是提高谷物种子营养价值和生物活性化合物的一种简单有效的方法，也被用于谷物微量营养素的强化。锌和超声波处理已应用于谷物强化发芽。本文主要研究了不同浓度强化锌和超声波处理对发芽黑米的协同效应及其代谢组学特征。结果表明，强化锌配合超声处理可提高发芽黑米锌含量、总黄酮含量、总多酚含量及抗氧化性能。对未加锌或超声处理的萌发黑米（GBR）、超声处理的萌发黑米（UGBR）、150 mg/L锌处理的萌发黑米（GBR- zn150）和150 mg/L锌与超声处理的萌发黑米（UGBR- zn150）进行非靶向代谢组学分析，共发现307种代谢产物。差异代谢物（DMs）分析表明，UGBR-Zn150表现出最大的代谢变化。在苯丙素和聚酮（PPs）中观察到明显的DMs上调。在这些代谢物中，棉sypetin， taxifoliol， datisocin和irigenol与抗氧化能力呈显著正相关(p <；0.05)。京都基因与基因组百科全书（KEGG）分析显示，有四条显著富集的代谢途径有助于增加酚类化合物和γ -氨基丁酸（GABA），从而提高其营养价值和抗氧化性能。这些结果表明，强化锌与超声处理相结合可能是改善发芽种子营养强化状况的一种有希望的方法。强化锌和超声波协同处理是提高黑米萌发锌含量、营养品质和功能特性的有效途径。该方法促进了发芽黑米在功能食品中的潜在应用，为解决锌缺乏问题提供了新的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.