Progress 10/01/23 to 09/30/24
Outputs
PROGRESS REPORT Objectives (from AD-416): 1. Develop commercially viable processing technologies that produce health-promoting foods from whole grain rice and rice co-products. [NP306, C1, PS1A, 1B] (S. Boue, J. Beaulieu) 1.1. In this sub-objective research will characterize different rice processing techniques with emphasis on increasing health-promoting rice components (phytonutrients). Processing will include different cooking methods of table rice, parboiling, drum drying and extrusion of rice co- products. 1.2. Establish temporal boundaries during sprouting between de novo synthesis of health-beneficial phytonutrient compounds versus catabolic loss or change in macronutrients. 2. Enable commercial uses of whole grain rice and other crops as sprouts and microgreens in value-added foods and functional products. [NP306, C1, PS1B, 1C] (J. Beaulieu, S. Boue, Vacant - Sensory Scientist) 2.1. Develop value-added products (e.g. beverages, powders, flours) from select, optimized, sprouted colored bran rice and grain varieties, and commercially important sprouted crops. 2.2. Rice flour enriched with phytonutrients by sprouting and resistant starch by processing (from Sub-Objective 1.1) will be utilized as an ingredient in several rice functional foods. Approach (from AD-416): Brown and colored rice will be analyzed using different cooking methods to determine methods to produce resistant starch and determine health benefits. Several processing methods will require rice to be milled to a flour. Rice processing methods and assays (in vitro and in vivo) to produce resistant starch and determine health benefits: Measurement of starch types will be conducted and compared to other starch sources. An in vitro fermentation system will be utilized to determine the effects of rice and rice ingredients on gut health. Research at the SRRC will germinate several rice varieties, including sprouted germinated brown rice, high protein rice and colored rice. Green technologies will deliver a free-flowing germinated brown rice beverage, with limited GRAS additions. A process developed at the SRRC has created the foundation for preliminary germinated brown rice beverages. Rice flour that is enhanced with resistant starch and polyphenolics from sprouted rice will be extruded into foods and analyzed for bioactive and phytonutrient content. Rice flour without added resistant starch and not sprouted will be the control. A sensory panel will determine if flavor and texture are comparable to foods produced from commercially available rice flour. Critical vacancies have slowed milestone progress, but research is moving forward. The research unit hired a new support scientist to conduct food processing research. Additionally, the project is currently operating without two scientists (principal investigators). ARS researchers at New Orleans, Louisiana have now substantially met or completed the milestones not achieved in FY 2023. Objective 1 was also supported by Outgoing Agreements 6054-41000-112-003S and 6054-41000-112-005S. A postdoctoral researcher was hired and has begun research on characterization of rice antioxidants in laboratory assays and cell-based assays. For Objective 1, our ARS scientists have completed studies to sprout rice varieties for added value in foods. initially showed that sprouting rice with continual water spraying for 72 hours increased gamma-amino butyric acid (GABA) in brown rice sprouts but lowered the polyphenolic content in both brown and pigmented rice sprouts. They sprouted different varieties of commercially available brown, purple, and red rice. They also studied the effects of resistant starch on the gut microbiome. Mice fed newer rice varieties with enhanced resistant starch levels had a decreased Firmicutes to Bacteroidetes ratio (lowering obesity risk), increased short chain fatty acids (SCFAs), and decreased opportunistic pathogens and bacterial families associated with obesity. Overall, consuming resistant starch in the form of rice can potentially protect against obesity. Objective 1 includes the Activated Foods Research. Scientists from ARS and Tulane University are examining how phytoalexins produced by stressed rice and legume extracts impact cell signaling in the context of breast cancer. These plant-based estrogens can provide benefits to reproductive health, heart health, weight loss management, hormone-influenced tumor prevention, bone and skin health, as well as immune system enhancement. Our studies examined how phytoalexins produced by stressed extracts impact cell signaling in the context of breast cancer. Significant progress has been made on experiments for each phytocompound. This research primarily evaluated the estrogenic activity of the phytocompounds in the field of two breast cancer subtypes (estrogen receptor-positive (ER+) and human epidermal growth factor receptor 2- positive (HER2+)). Rice hulls have components that are estrogenic. Rice hulls are a low value waste product that farmers often burn to remove. Research determined that rice hulls contain phytoalexins (plant defense compounds) with certain biological activities, including estrogenic activity. Further bioactivity guided assays are being conducted to determine the active components. Rice phytoalexin sakuranetin alters cancer cell biology and hormone receptor activation. Sakuranetin was identified to exhibit potential estrogenic activity through cell and molecular based cancer cell assays which was not seen with the precursor naringenin. Soybean glyceollins inhibit HER2+ breast cancer. Glyceollins from elicited soybeans were shown to suppress growth of cancer cells and sensitize breast cancer cells to targeted therapy, suggesting a potential role in treatment of therapy-resistant HER2+ breast cancer. Soybean glyceollin I suppressed mutant estrogen receptor (ER) function and breast cancer proliferation. Mutant ER breast cancer is more aggressive and drug resistant than other breast cancer cells with ER. ER- mutant breast cancer is resistant to current clinical modalities and our data shows glyceollin 1 is able to suppress this drug resistant phenotype. The utilization of dietary sources of glyceollins could represent a potential therapeutic modality or chemo preventative agent. Elicited kudzu as a source of anti-cancer tuberosin. ARS scientists identified tuberosin in fungal treated kudzu leaves during development of biological methods to irradicate the invasive vine. We have characterized kudzu extracts and isolated the phytoalexin tuberosin that suppressed cancer cell proliferation and altered gene expression in 2D and 3D cell systems. Experiments are completed, and the manuscript is in draft stage. Rice and legume phytoalexins effects on fat tissue. Other research has been targeting the potential use of the phytocompounds in alternative health applications. We have currently evaluated the legume compounds kievitone, tuberosin, sakuranetin, and glyceollins potential to turn stem cells into fat and bone. In particular, the ability of these compounds to promote healthy and unhealthy fat tissue. We have found that these compounds promote healthy fat formation while minimizing unhealthy fat. These works can provide a significant impact to the field of weight control, diabetes, or osteoporosis. With the recent interest in weight management therapies, the evaluated phytocompounds could provide a natural, cheaper, and healthier alternative. Clinical trial examining soybean glyceollins effects on insulin sensitivity. In collaboration with scientists at Pennington Research Center (Baton Rouge, LA), our scientists are conducting a clinical trial involving a soy diet and exercise program in older adults with insulin resistance. Researchers will compare groups given diets to moderate blood glucose with and without soy containing glyceollins. The primary outcomes of the study are insulin sensitivity measured using the hyperinsulemic clamp test. For Objective 2, our ARS researchers developed a novel acidified beverage made from purple rice bran, containing polyphenolic compounds. They demonstrated the proof-of-concept for an acidified cold-brewed bran beverage with in vitro antioxidant activity using sorghum bran (and they published a manuscript in 2023) before developing the rice bran beverage. However, the sensory quality needed improvement. Thus, they conducted a preliminary experiment using a response surface design to inform rice bran usage levels in the current beverage. They improved the stability, mouthfeel, aroma, and flavor by roasting the rice bran before the cold- brewing process. They will investigate the effects of flavoring addition on the beverage's acceptability in an upcoming consumer sensory study. They are also investigating in vitro antioxidant capacity and phenolic compound profiles. Our ARS investigators created ricemilk beverages from aromatic pigmented whole grain red and purple rice varieties, as well as aromatic brown and white rices, and a commercial white rice. An ARS-trained sensory panel developed a flavor lexicon for the product category and rated flavor intensities. A consumer sensory panel of 161 participants evaluated the acceptability of the ricemilks. They also measured the color, viscosity, starch quality, total phenolic content, and antioxidant activity of the products. They are currently investigating 2-acetyl-1-pyrroline (a popcorn-like aroma compound) content and performing proximate analysis. Our ARS scientists developed expanded products by extrusion containing up to 30% rice bran. Bran, a major by-product of rice production, provides fiber and antioxidants and acts as a pre-biotic, promoting gut health. By incorporating bran into food products, scientists add value to the bran, increasing returns for processors. They optimized the extrusion screw profile, barrel temperature, screw speed, sample flow rate, and post-extrusion processes. They will complete final extrusion runs, sample analyses, and consumer studies in 2025. Our ARS researchers have continued to characterize the health benefits of rice and identify important rice components for breeders. They examined several different rice varieties (brown and pigmented) for their ability to provide antioxidants with anti-obesity and anti-diabetic effects. They found that all four pigmented rice bran extracts contained high levels of total health-promoting compounds, especially when compared to the brown rice bran extract. The researchers detected several phenolic acids (small molecular weight compounds) in both purple bran samples. However, after hydrolysis (bound form), they characterized high concentrations of several phenolic acids, particularly ferulic acid, protocatechuic acid, p-coumaric acid, and vanillic acid. Both red rice bran extracts inhibited the enzymes involved in the breakdown of starch, and both red and purple rice bran extracts significantly inhibited other digestive enzymes. These findings indicate that pigmented rice brans have the potential to manage both obesity and diabetes through several mechanisms, including inhibiting starch conversion to glucose, stimulating glucose uptake in adipocytes, and reducing fat digestion and absorption in the digestive tract. ACCOMPLISHMENTS 01 Impacts of phytoalexins on vascularization using a novel multi-cell system.. Xenohormesis proposes that phytochemicals produced to combat stress in plants may exert beneficial effects in animal cells. Flavonoids (plant polyphenols) and phytoalexins made during plant stress modulate a range of human cell signaling mechanisms from sex hormone pathways to canonical kinase cascades, but there is a lack of robust systems for establishing functional correlations with human pathophysiology. Scientists from ARS New Orleans, Louisiana and Tulane University report potent inhibitory effects of naringenin and the soybean-derived glyceollins in 3-D human cell models of bulk tissue vasculogenesis (blood vessel growth) and breast cancer tumor an angiogenesis (inhibition of blood vessel growth). These findings also support using the novel model to assess future impacts of phytoalexins on complex multi-cell systems. Our study revealed differences in the response to the soy glyceollins and supports further research of the glyceollins as anti-angiogenic agents in personalized cancer therapy regimens.
Impacts
(N/A)
Publications
- Kpeli, W.G., Concrad, M.K., Bralower, W., Byrne, E.C., Boue, S.M., Burrow, M., Mondrinos, M.J. 2024. Xenohormetic phytochemicals inhibit neovascularization in microphysiological models of vasculogenesis and tumor angiogenesis. Advanced Biology. 8(7):e2300480 https://doi.org/10. 1002/adbi.202300480.
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Progress 10/01/22 to 09/30/23
Outputs
PROGRESS REPORT Objectives (from AD-416): 1. Develop commercially viable processing technologies that produce health-promoting foods from whole grain rice and rice co-products. [NP306, C1, PS1A, 1B] (S. Boue, J. Beaulieu) 1.1. In this sub-objective research will characterize different rice processing techniques with emphasis on increasing health-promoting rice components (phytonutrients). Processing will include different cooking methods of table rice, parboiling, drum drying and extrusion of rice co- products. 1.2. Establish temporal boundaries during sprouting between de novo synthesis of health-beneficial phytonutrient compounds versus catabolic loss or change in macronutrients. 2. Enable commercial uses of whole grain rice and other crops as sprouts and microgreens in value-added foods and functional products. [NP306, C1, PS1B, 1C] (J. Beaulieu, S. Boue, Vacant - Sensory Scientist) 2.1. Develop value-added products (e.g. beverages, powders, flours) from select, optimized, sprouted colored bran rice and grain varieties, and commercially important sprouted crops. 2.2. Rice flour enriched with phytonutrients by sprouting and resistant starch by processing (from Sub-Objective 1.1) will be utilized as an ingredient in several rice functional foods. Approach (from AD-416): Brown and colored rice will be analyzed using different cooking methods to determine methods to produce resistant starch and determine health benefits. Several processing methods will require rice to be milled to a flour. Rice processing methods and assays (in vitro and in vivo) to produce resistant starch and determine health benefits: Measurement of starch types will be conducted and compared to other starch sources. An in vitro fermentation system will be utilized to determine the effects of rice and rice ingredients on gut health. Research at the SRRC will germinate several rice varieties, including sprouted germinated brown rice, high protein rice and colored rice. Green technologies will deliver a free-flowing germinated brown rice beverage, with limited GRAS additions. A process developed at the SRRC has created the foundation for preliminary germinated brown rice beverages. Rice flour that is enhanced with resistant starch and polyphenolics from sprouted rice will be extruded into foods and analyzed for bioactive and phytonutrient content. Rice flour without added resistant starch and not sprouted will be the control. A sensory panel will determine if flavor and texture are comparable to foods produced from commercially available rice flour. Due to critical vacancies, milestone progress has been slow but is progressing. Due to retirement, the unit currently does not have a pilot plant operator. Additionally, this project is currently operating with two critical scientist vacancies. Milestones not met from FY 2022 are now substantially met or complete. These milestones include, ⿿Complete parboiling and drum drying of rice to enhance resistant starch in rice, and ⿿Completed green technologies method to produce value-added germinated brown rice beverage with key GRAS additives. For Objective 1, ARS scientist in New Orleans, Louisiana have been continuing to sprout rice varieties that could have added value when used in foods. Varieties of commercially available brown, purple, and red rice were sprouted. Researchers are now evaluating total phenolic content and g-aminobutyric acid content over a 72-hour germination period. FPSQ has also acquired a new extruder to produce resistant starch in food products made from rice flour. Furthermore, ARS scientists created an experimental rice parboiling apparatus and are investigating the effects of parboiling colored rice varieties. In support of Objective 2, in FY22, ARS scientists developed acidified cold-brewed sorghum bran beverages as a model system for planned rice bran beverage research and development. At that time, ARS researchers analyzed bran and beverages for total phenolic content & profile, antioxidant capacity, condensed tannins, and proximate composition. Additionally, they conducted a sensory study with 112 consumers to evaluate acceptability of sensory attributes and purchase intent before and after providing an antioxidant message. Since this time, scientists from ARS have acquired the necessary equipment to manufacture rice bran similar to the sorghum bran used as a model system. They made significant progress in creating rice bran beverages with optimal phenolic content, texture, consistency, mouthfeel, and particle suspension. They have started preliminary sensory tests. Also in support of Objective 2 ARS researchers recently developed ricemilk prototypes using white, brown, red, and purple aromatic rices which mimic properties of commercial ricemilk, but with potential added health benefits and unique sensory profiles. FPSQ scientists are using these formulations as vehicles to incorporate sprouted rice into value- added food products and to collect human sensory data on products made from pigmented and sprouted rice. The FPSQ sensory laboratory recruited an intern from Montclair State University to participate in this project. Researchers have measured total phenolic content and preliminary sensory tests are being conducted. In support of Objective 2, substantial progress has been made in FY2023 developing lexicons (standard vocabulary used to describe products) for white, brown, red, and purple rice varieties to describe consumers⿿ sensory, emotional, and wellness perceptions. They are using a modified individual sample description technique through visual evaluation of rice samples and photographs to generate initial lexicons. An online survey will further refine the lexicons to relevant terms. Scientists will also analyze perceived quality and healthfulness based on appearances. This information can help rice processors and breeders identify target consumers as well as aid product development and potential marketing strategies for new types of rice in the U.S. Also in support of Objective 2, scientists from the ARS have studied and identified rice hulls that contain phytoalexins with certain biological activities, including estrogenic activity. These plant-based estrogens can provide benefits to reproductive health, heart health, weight loss management, hormone-influenced tumor prevention, bone and skin health, as well as immune system enhancement. They are currently investigating the potential biological activities of these substances due to their flavonoid and terpenoid components. Lastly, soybean seeds and sprouts exposed to stress have been tested for the production of phytoalexins such as glyceollins, with extracts obtained from these plants being evaluated for possible biological effects on various cell assays. ARS scientists made progress in the agreement (No. 6054-41000-112-003S) with Tulane University and agreement (No. 6054-41000-112-005S) with Xavier University. USDA scientists are utilizing rice sprouts from various brown and pigmented rice varieties to generate phytoalexins, which are antimicrobial compounds that some plants create to defend against pathogens. Analysis has identified flavonoid and terpenoid components within the sprouts. ARS researchers are now assessing both elements for biological activity. Moreover, soybean seeds and sprouts have been stressed to create phytoalexins like glyceollins that have proven health-promoting effects. ARS scientists are examining plant extracts and individual components for potential health benefits in collaboration with Tulane and Xavier Universities researchers who have employed both 2D-cell and 3D-organoid systems to investigate how these extracts and individual compounds can benefit human health. Tulane and Xavier Universities are providing updates through quarterly reports while ARS researchers evaluate soybean flour containing glyceollins for its potential health advantages in multiple studies. ACCOMPLISHMENTS 01 Cereal bran enhances fiber content and antioxidants in gluten-free bread without compromising quality. Gluten-free products often lack nutrients like fiber and can have diminished sensory quality. Sorghum and rice brans contain both fiber and antioxidants without gluten. ARS scientists at New Orleans, Louisiana, and Manhattan, Kansas, produced an optimized gluten-free bread containing 14.3% sorghum bran. The scientist tested the bread⿿s physical and chemical properties and conducted a sensory test with 100 consumers. The optimized bread was ⿿high in fiber and demonstrated antioxidant activity without compromising sensory quality. The study received media attention including a Food Technology magazine article, an ARS news article, and an interview featured on the Omnivore podcast. Optimization techniques can also be used with health-promoting rice brans. This research is important to gluten-free consumers who must avoid gluten and those who seek a healthy lifestyle. This research is also important to rice growers and processors as it may provide a means to add value to rice bran, a major byproduct of rice processing. 02 Underutilized cereal brans provide antioxidant capability to novel beverages. Rice and sorghum brans contain polyphenolic compounds with health-promoting effects, but the bran layers are removed from grains during milling and are associated with bitter taste. ARS scientists at New Orleans, Louisiana, in collaboration with ARS researchers at Manhattan, Kansas, used sumac sorghum bran to produce novel acidified beverages, as a model system for rice bran. For this, ARS scientists evaluated in vitro antioxidant activity and consumers⿿ perceptions of the products. Beverages showed measurable antioxidant capacity. Adding sweetness decreased bitter taste and increased acceptance. Additionally, consumers⿿ intent to purchase the beverages increased after antioxidant messaging. This study demonstrated proof-of-concept for a first-of-its kind cold-brewed bran beverage. This work will serve as a benchmark for development of novel rice bran beverages, which can add value to byproducts and enhance utilization of healthy grain components. This research is also important to rice growers and processors as it may provide a means to add value to rice bran, a major byproduct of rice processing. 03 Elderly individuals with obesity benefit from consuming soybean products. Scientists at the Pennington Research Center, in collaboration with ARS scientists at New Orleans, Louisiana, conducted a dose-escalating clinical trial to assess the safety and tolerability of soybean products in eight elderly individuals between 70 and 85 years old who had obesity. The scientists processed whole green soybean pods into flour and incorporated it into foods. They found that 30 grams of whole soybean flour was well-tolerated and made participants feel satiated. The scientists also produced a second food item using mature soybean seeds which had been subjected to stress in order to boost the level of glyceollins. Results also demonstrated the reduction of oligosaccharides, which in turn decreased flatulence. Providing soybean flour at <30 g/day may be prudent for overall health in older adults with obesity. Whole soybean foods with glyceollins are being considered in several studies to improve health.
Impacts
(N/A)
Publications
- Sadeghi, R., Colle, M., Smith, B. 2023. Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method. Food Chemistry. 409. Article 135278. https://doi.org/10.1016/j.foodchem.2022. 135278.
- Yazar, G., Kokini, J., Smith, B. 2023. Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin. Food Hydrocolloids. 143 Article 108922. https://doi.org/10.1016/j.foodhyd.2023. 108922.
- Ardoin, R., Smith, B., Bean, S., Aramouni, F. 2023. Optimization of tannin containing sorghum bran addition to gluten-free bread. Journal of Food Science. 88(3):952-961. https://doi.org/10.1111/1750-3841.16477.
- Ardoin, R.P., Smith, B., Lea, J.M., Boue, S.M., Smolensky, D., Santana, A. L., Peterson, J.M. 2023. Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages. Journal of Food Science. 88(6):2301-2312. https://doi.org/10.1111/1750-3841.16589.
- Rebello, C., Boue, S.M., Levy, R., Puyau, R., Beyl, R., Greenway, F., Heiman, M., Keller, J., Reynolds, C., Kirwan, J. 2023. Safety and tolerability of whole soybean products: A dose-escalating clinical trial in older adults with obesity. Nutrients. 15(8):1920. https://doi.org/10. 3390/nu15081920.
- Patel, J., Banjara, B., Ohemeng, A., Davidson, M.A., Boue, S.M., Burrow, M. , Tilghman, S. 2023. Novel therapeutic combination targets the growth of letrozole resistant breast cancer through decreased cyclin B1. Nutrients. 15:1632. https://doi.org/10.3390/nu15071632.
- Walker, R., Patel, J., Davidson, M.A., Williams, C., Payton-Stewart, F., Boue, S.M., Burow, M., Tilghman, S. 2022. Glyceollin triggers anti- proliferative effects in hormone dependent aromatase inhibitor resistant breast cancer cells through the induction of apoptosis. International Journal of Molecular Sciences. 23. Article 2887. https://doi.org/10.3390/ ijms23052887.
- Gharibzahedi, S.M.T., Smith, B., Altintas, Z. 2022. Bioactive and health- promoting properties of enzymatic hydrolysates of legume proteins: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10. 1080/10408398.2022.2124399.
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Progress 10/01/21 to 09/30/22
Outputs
PROGRESS REPORT Objectives (from AD-416): Objective 1: Develop commercially viable processing technologies that produce health-promoting foods from whole grain rice and rice co-products. [NP306, C1, PS1A, 1B] (S. Boue, J. Beaulieu) Sub-Objective 1.1. In this sub-objective research will characterize different rice processing techniques with emphasis on increasing health- promoting rice components (phytonutrients). Processing will include different cooking methods of table rice, parboiling, drum drying and extrusion of rice co-products. Sub-Objective 1.2. Establish temporal boundaries during sprouting between de novo synthesis of health-beneficial phytonutrient compounds versus catabolic loss or change in macronutrients. Objective 2: Enable commercial uses of whole grain rice and other crops as sprouts and microgreens in value-added foods and functional products. [NP306, C1, PS1B, 1C] (J. Beaulieu, S. Boue, Vacant - Sensory Scientist) Sub-Objective 2.1. Develop value-added products (e.g. beverages, powders, flours) from select, optimized, sprouted colored bran rice and grain varieties, and commercially important sprouted crops. Sub-Objective 2.2. Rice flour enriched with phytonutrients by sprouting and resistant starch by processing (from Sub-Objective 1.1) will be utilized as an ingredient in several rice functional foods. Approach (from AD-416): Brown and colored rice will be analyzed using different cooking methods to determine methods to produce resistant starch and determine health benefits. Several processing methods will require rice to be milled to a flour. Rice processing methods and assays (in vitro and in vivo) to produce resistant starch and determine health benefits: Measurement of starch types will be conducted and compared to other starch sources. An in vitro fermentation system will be utilized to determine the effects of rice and rice ingredients on gut health. Research at the SRRC will germinate several rice varieties, including sprouted germinated brown rice, high protein rice and colored rice. Green technologies will deliver a free-flowing germinated brown rice beverage, with limited GRAS additions. A process developed at the SRRC has created the foundation for preliminary germinated brown rice beverages. Rice flour that is enhanced with resistant starch and polyphenolics from sprouted rice will be extruded into foods and analyzed for bioactive and phytonutrient content. Rice flour without added resistant starch and not sprouted will be the control. A sensory panel will determine if flavor and texture are comparable to foods produced from commercially available rice flour. In support of Objective 1, we started small-scale sprouting of rice varieties with potential for value-addition. Sprouted varieties were Cahokia, Rondo, Scarlet, and Tiara. Previous work used Rondo brown rice for beverages and flour. Commercial producers have been growing Cahokia, a nonaromatic, high protein long grain brown since 2021. We used Scarlett (red) and Tiara (purple), two pigmented bran varieties for sprouting trials. In these experiments, we evaluated the macronutrients, phytonutrient, and volatile changes that occurred during the first 48- hours of germination. Additionally, our research group is buying a new extruder that will help in the production of resistant starch in rice flour. In support of Objective 2, ARS researchers at New Orleans, Louisiana, developed acidified cold-brewed sorghum bran beverages as a model system for planned rice bran beverage research and development. We analyzed bran and beverages for total phenolic content & profile, antioxidant capacity, condensed tannins, and proximate composition. We conducted a sensory study with 112 consumers to evaluate acceptability of sensory attributes and purchase intent of beverages (before and after an antioxidant message) . We will use these results to develop and assess value-added acidified shelf-stable rice beverages made from antioxidant-rich rice bran. Rice mills have been obtained for in-house production of rice bran. ARS researchers at New Orleans, Louisiana, are developing lexicons (standard vocabulary used to describe products) for white, brown, red, and purple rice varieties to describe consumers⿿ sensory, emotional, and wellness perceptions. A modified individual sample description technique will be used to generate preliminary lexicons by visual evaluation of rice samples. Using photographic images of these samples, an online survey will be administered to refine the lexicons to the most relevant descriptors. We will also assess perceived quality and healthfulness based on visual cues. Sociographic and lifestyle predictors of health- promoting rice consumption will be determined. Rice processers and breeders will be able to use this information to guide product development, identify target consumers, and inform potential marketing strategies for novel rice varieties in the U.S. In support of Objective 2, We have evaluated several previously uncharacterized rice varieties for volatiles to determine possible aroma contribution in various rice fractions. Data showed significant differences in volatiles across varieties. Tiara purple rice had a robust aromatic profile that exceeded the other purple aromatic variety (known as IAC600.) The nonaromatic high-protein Cahokia brown rice had some of the highest levels of volatiles among the analyzed varieties. In contrast, the red Scarlett, had some of the lowest volatile values. As part of this work, ARS scientists identified several aroma compounds that are desirable to consumers in the examined rice. ARS scientists made progress in the agreement (No. 6054-41000-112-003S) with Tulane University. USDA scientists are utilizing rice sprouts from different varieties of brown and pigmented rice varieties to produce phytoalexins (antimicrobial compounds that some plants develop to protect against pathogens). Analyses have identified both flavonoid and terpenoid components in rice sprouts. ARS researchers are now evaluating both components for biological activity. Additionally, soybean seeds and sprouts have been stressed to produce phytoalexins, like glyceollins that have been shown to have health-promoting activities. ARS scientists are evaluating plant extracts and isolated components for health promoting effects. Collaborators at Tulane University scientists have employed a combination of 2D-cell and 3D-organoid systems to determine the mechanisms to which these extracts and isolated compounds lead to positive impacts on human health. Tulane have been providing updates in quarterly reports. We are evaluating soybean flour containing glyceollins for health benefits in several studies. In collaboration with a grant awardee on the 1890⿿s Faculty Research Sabbatical Program (6054-41000-112-002S), USDA scientists and collaborators are evaluating the effects of steeping and sprouting on the physicochemical and nutritional quality of hummus made from Bambara ground nut flour. The study indicates that the food and beverage industries can use steeping and sprouting treatments to develop Bambara groundnut flour with diverse properties, and improved application opportunities. ACCOMPLISHMENTS 01 Lipid profiles improved in germinated brown rice beverages. Germinating brown rice is known to increase some health-promoting compounds. In collaborative research between the ARS in New Orleans, Louisiana and Wyndmoor, Pennsylvania, researchers sprouted lipid-unstabilized brown rice using green technologies and enzymes for value-added beverages. ARS researchers at New Orleans, Louisiana, produced beverages from germinated rice and compared them against non-germinated brown and white brewers rice beverages. The germinated brown rice beverage contained significantly higher concentrations of total lipids and lipid- related compounds than the non-germinated brown and white rice beverages. Of the two types of rice studied, germinated brown rice beverages contained reasonable levels of lipids that are beneficial to human health. The findings are important as they can open up new markets for brown rice. 02 Comprehensive review clarifies discrepancies in compounds altered during rice germination. ARS researchers at New Orleans, Louisiana, have written and recently published a comprehensive review of 164 chemical parameters related to health and nutrition in germinated rice using a meta-data PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) approach. A PRISMA analysis facilitates a strict provenance in a systematic reviewer that transparently reports how and why the review was accomplished, what the authors accepted and rejected, and what the literature reveals in 164 parameters reported in 133 peer-reviewed world-wide rice sprouting manuscripts. An opensource database was made available containing levels of macronutrients, micronutrients, phytonutrients, and bioactive compounds in brown rice and germinated brown rice (Oryza sativa L.).
Impacts
(N/A)
Publications
- Beaulieu, J.C., Moreau, R.A., Powell, M.J., Obando-Ulloa, J.M. 2022. Lipid profiles in preliminary germinated brown rice beverages compared to non- germinated brown and white rice beverages. Foods. 11(2):220. https://doi. org/10.3390/foods11020220.
- Beaulieu JC, Boue SM, Goufo P. 2022. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr. doi: 10.1080/10408398.2022. 2094887.
- Beaulieu, J.C., Grimm, C.C., Obando-Ulloa, J.M. and McClung, A.M., Volatiles recovered in novel, diverse and uncharacterized rice varieties. Cereal Chemistry. https://doi.org/10.1002/cche.10579
- Chen, M., Bett Garber, K.L., Lea, J.M., McClung, A.M., Bergman, C.J. 2021. High resistant starch rice: variation in starch related SNPs, and functional, and sensory properties. Foods. https://doi.org/10.3390/ foods11010094.
- Eggleston, G., Triplett, A., Bett Garber, K., Boue, S., Bechtel, P. 2022. Macronutrient and mineral content in sweet sorghum syrups compared to other commercial syrup sweeteners. Journal of Agriculture and Food Research. 7. Article 100276. https://doi.org/10.1016/j.jafr.2022.100276.
- Hatami, M., Soltani, F., Kalantari, S., Beaulieu, J.C. 2021. Evolution of polygalacturonase and pectin methyl esterase activity during the storage of dudaim melons harvested at two maturity stages. Italus Hortus. 28(2):58- 69. https://doi.org/10.26353/j.itahort/2021.2.5869.
- Wan, J., Wu, Y., Pham, Q., Li, R.W., Yu, L., Chen, M., Boue, S.M., Yokoyama, W., Li, B., Wang, T.T.Y. 2021. Effects of differences in resistant starch content of rice on intestinal microbial composition. Journal of Agricultural and Food Chemistry. 69(28):8017-8027. https://doi. org/10.1021/acs.jafc.0c07887.
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Progress 10/01/20 to 09/30/21
Outputs
Progress Report Objectives (from AD-416): Objective 1: Develop commercially viable processing technologies that produce health-promoting foods from whole grain rice and rice co-products. [NP306, C1, PS1A, 1B] (S. Boue, J. Beaulieu) Sub-Objective 1.1. In this sub-objective research will characterize different rice processing techniques with emphasis on increasing health- promoting rice components (phytonutrients). Processing will include different cooking methods of table rice, parboiling, drum drying and extrusion of rice co-products. Sub-Objective 1.2. Establish temporal boundaries during sprouting between de novo synthesis of health-beneficial phytonutrient compounds versus catabolic loss or change in macronutrients. Objective 2: Enable commercial uses of whole grain rice and other crops as sprouts and microgreens in value-added foods and functional products. [NP306, C1, PS1B, 1C] (J. Beaulieu, S. Boue, Vacant - Sensory Scientist) Sub-Objective 2.1. Develop value-added products (e.g. beverages, powders, flours) from select, optimized, sprouted colored bran rice and grain varieties, and commercially important sprouted crops. Sub-Objective 2.2. Rice flour enriched with phytonutrients by sprouting and resistant starch by processing (from Sub-Objective 1.1) will be utilized as an ingredient in several rice functional foods. Approach (from AD-416): Brown and colored rice will be analyzed using different cooking methods to determine methods to produce resistant starch and determine health benefits. Several processing methods will require rice to be milled to a flour. Rice processing methods and assays (in vitro and in vivo) to produce resistant starch and determine health benefits: Measurement of starch types will be conducted and compared to other starch sources. An in vitro fermentation system will be utilized to determine the effects of rice and rice ingredients on gut health. Research at the SRRC will germinate several rice varieties, including sprouted germinated brown rice, high protein rice and colored rice. Green technologies will deliver a free-flowing germinated brown rice beverage, with limited GRAS additions. A process developed at the SRRC has created the foundation for preliminary germinated brown rice beverages. Rice flour that is enhanced with resistant starch and polyphenolics from sprouted rice will be extruded into foods and analyzed for bioactive and phytonutrient content. Rice flour without added resistant starch and not sprouted will be the control. A sensory panel will determine if flavor and texture are comparable to foods produced from commercially available rice flour. Objective 1, brown rice and sprouted brown rice beverages created by ARS scientists in New Orleans, Louisiana using novel green technologies and small-scale protocols resulted in rice beverages with ~5% protein, which was ~10% soluble. Larger scale production of rice sprouts and beverages is ongoing. Further research by ARS scientists in New Orleans, Louisiana is examining the resistant starch content of new rice varieties being developed with higher quantities of resistant starch. Additionally, research showed rice resistant starch creates healthier food batters. Resistant starch in rice is typically at low levels and requires enzymatic processing and heating/cooling steps to decrease starch digestibility. Different processing methods were evaluated to increase resistant starch from native rice starch. It was found that adding resistant starch to rice batters or using a high resistant starch rice flour significantly increased resistant starch contents after frying. Additionally, increasing the resistant starch content did not significantly alter the oil absorption content of fried rice batters, which were all significantly lower in oil content when compared to fried wheat batter. This research will assist stakeholders that are developing health-promoting food ingredients and consumers seeking healthy foods. Objective 2, acidified beverages are currently being formulated by ARS scientists in New Orleans, Louisiana with rice and sorghum brans before undergoing phenolic and volatile analyses and sensory testing. Results are expected to expand applications of antioxidant-rich cereal brans into value-added beverages and increase understanding of consumers� perceptions of these products. Through contacts made at the Institute of Food Technologists meeting, an ARS scientist in New Orleans, Louisiana formulated novel ideas and a key collaboration which aided in the writing of the new project plan. This resulted in specific elements added to the approach and milestones. This collaboration was solidified through a formal Letter of Support, and then an 1890�s Faculty Research Sabbatical Program proposal, through a Historically Black College and University (HBCU) that will begin this summer. An extramural agreement has been established with Tulane University School of Medicine to determine the health benefits of activated foods from rice, and other Louisiana grown crops. ARS scientists in New Orleans, Louisiana will develop methods to increase health-promoting components in rice foods, and Tulane scientists will utilize in vitro and in vivo techniques to evaluate biological activities. Record of Any Impact of Maximized Teleworking Requirement: Experiments by ARS scientists in New Orleans, Louisiana to scale-up industrial sprouting of brown rice were hindered due to maximized telework status. Rice sprouting experiments by ARS scientists in New Orleans, Louisiana were done on a small scale and preliminary experiments using a commercial sprouter were completed. In addition, many scientific meetings normally attended by ARS scientists in New Orleans, Louisiana (FY2020-FY2021) were missed, which has hindered formation of new research collaborations. The lack of significant data accumulation has negatively affected many 2021 goals, milestones, accomplishments, abstract and manuscript submissions. These unfortunate circumstances and consequences will be carried forward into productivity and milestone issues in FY22. However, the ability to enter the SRRC using Other Important Research (OIR) proposals has enabled us to work in our laboratories to partially meet our FY2021 proposed research and milestones. ACCOMPLISHMENTS 01 Resistant starch reduces obesity and modulates the gut microbiome. ARS scientists in New Orleans, Louisiana, suggest an estimated 160 million Americans are either obese or overweight and this leads to an increased risk of type 2 diabetes, heart disease, and cancer. Interestingly enough, research has identified gut bacteria that are altered with obesity. After eating rice, normal rice starch is rapidly digested and absorbed as glucose that can then result in hypoglycemia. Newer rice varieties have been developed that contain higher amounts of resistant starch that are not rapidly digested. In collaborative research between the ARS scientists in Stuttgart, Arkansas, New Orleans, Louisiana, and Beltsville, Maryland, the researchers conducted an 8-week rodent feeding study with low and high fat diets utilizing cooked rice with varying amounts of resistant starch: low (0.1% resistant starch), medium (1% resistant starch) and high (8.6% resistant starch). The results showed the body fat mass gain with a high fat diet was reduced in the medium and high resistant starch groups. Gut analysis determined that mice fed with enhanced resistant starch levels had a decreased Firmicutes to Bacteroidetes ratio (lower obesity risk) and decreased opportunistic pathogens and bacterial families associated with obesity. Overall, resistant starch consumed in the form of rice can exert concentration-dependent effects on the gut microbiome in mice which may have a protective effect against obesity.
Impacts
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