สืบค้นงานวิจัย
Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value
Maksup S. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value
ผู้แต่ง / หัวหน้าโครงการ (EN): Maksup S.
บทคัดย่อ (EN): Brown rice (BR) and germinated brown rice (GBR) are considered as prime sources of carbohydrate and bioactive compounds for more than half of the populations worldwide. Several studies have reported on the proteomics of BR and GBR; however, the proteomic profiles related to the synthesis of bioactive compounds are less well documented. In the present study, BR and GBR were used in a comparative analysis of the proteomic and bioactive compound profiles for two famous Thai rice varieties: Khao Dawk Mali 105 (KDML) and Mali Daeng (MD). RESULTS: The proteomes of KDML and MD revealed differences in the expression patterns of proteins after germination. Total phenolic compound content, anthocyanin contents and antioxidant activity of red rice MD was approximately 2.6-, 2.2- and 9.2-fold higher, respectively, compared to that of the white rice KDML. Moreover, GBR of MD showed higher total anthocyanin content and greater antioxidant activity, which is consistent with the increase expression of several proteins involved in the biosynthesis of phenolic compounds and protection against oxidative stress. CONCLUSION: Red rice MD exhibits higher nutrient values compared to white rice KDML and the appropriate germination of brown rice could represent a method for improving health-related benefits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-85037647161&doi=10.1002%2fjsfa.8498&partnerID=40&md5=246dd2eeeb3313f8dc1520bc7fec9f81
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Seeds
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

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Maksup S.. "Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value". ไม่ระบุหน่วยงาน. ม.ป.ป.

Maksup S.. "Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value
Maksup S.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis Thai Aromatic Rice (Oryza sativa L.) The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105) A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice Antioxidant and Anti-Inflammatory Effects of Defatted Rice Bran (Oryza Sativa L.) Protein Hydrolysates on Raw 264.7 Macrophage Cells Effect of kaolin on arsenic accumulation in rice plants (Oryza Sativa L.) grown in arsenic contaminated soils Comparing phenotypic variation of root traits in Thai rice (Oryza sativa L.) across growing systems Antioxidant activity and upregulation of antioxidant enzymes of phenolic glycosides from Aquilaria crassna leaves The effect of extraction conditions on antioxidant activities and total phenolic contents of different processed Thai Jasmine rice Image analysis based on color, shape and texture for rice seed (Oryza sativa L.) germination evaluation
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พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
สนับสนุนโดยสำนักงานพัฒนาการวิจัยการเกษตร (องค์การมหาชน)Supported by the Agricultural Research Development Agency (Public Organization)
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