Rice (Oryza sativa L.) is one of th

Rice (Oryza sativa L.) is one of the most important staple crops for more than half of the world’s population, therefore, a main source of energy and essential minerals ( Fitzgerald, McCouch, & Hall, 2009). Rice, however, is inherently low in iron (Fe) content (ranged from 7.5 to 24.4 mg/kg among different varieties), to meet the recommended dietary allowances (RDAs) for human-beings (Welch & Graham, 2004), and also rich in some anti-nutrients, such as phytate and phenolic compounds, which limits the Fe bioavailability (Prom-u-thai, Huang, Glahn, Welch, Fukai, & Rerkasem, 2006). An excessive and monotonous consumption of rice-based food, rapidly increases the Fe deficiency in human, leading severe health complications, such as lowered resistance to infection, impaired mental and psychomotor development in children, diminished working capacity in adults, and represents the most common cause of anaemia (Murray-Kolb & Beard, 2009). Thus, improve Fe concentration as well as bioavailability in rice grain will generate major health benefit for a large number of susceptible people.

Strategies to improve Fe level in rice grain involve biofortification and fortification program. Biofortification of staple food crops through cropping Fe dense cultivars and application of Fe fertilizer is useful, but requires nutrient management expertise (Welch & Graham, 2004). Rice flour fortification with Fe has been promoted in some countries (Hurrell, 1997). But it is not common in most developing countries, as rice consumers mostly cook whole grain as staple food. Consequently, Fe fortification in whole rice grain warrants a systematic investigation. Iron fortification in rice by surface coatings is usually applied to a limited amount of grains and mixed with unenriched normal rice (i.e. at a ratio of 1:200), which has not been successful because of high cost (Hurrell, 1997). In addition, Fe fortification in the parboiled rice by soaking method also was estimated, the enrich Fe level in milled parboiled rice is 27.7–110 mg/kg (Prom-u-thai, Fukai, Godwin, Rerkasem, & Huang, 2008). However, as because of the nutritional components in rice mainly exist in the germ and bran layers, the nutrients are removed during the polishing process. Among the health conscious people, recently, brown rice has become more preferable as it contains more nutrients than milled rice (Babu, Subhasree, Bhakyaraj, & Vidhyalakshmi, 2009). Our recent investigation, using brown rice grain, have successfully developed a technique for zinc fortification through germination process to improve zinc density, which is highly bioavailable for human intake (Wei, Shohag, Wang, Lu, Wu, & Yang, 2012). Similarly, Fe fortification through germination process remarkably increased (from 11 to 311.6 mg/100 g) the Fe content in sprouted soybean (Zielińska-Dawidziak & Siger, 2012). However till now there is no information on Fe fortification in brown rice through germination process.

Germination is a simple technique widely used in brown rice, need only to be soaked in the water until get sprouts. After germination, the taste and cooking characteristics of brown rice were improved due to softening of texture (Saman, Vázquez, & Pandiella, 2008). In addition, at the time of germination, all the dormant enzymes in the rice grain are activated to hydrolyze the high molecular weight polymers, results in generating of bioactive compounds, such as γ-aminobutyric acid, which is the main reason behind the popularity of germinated brown rice. It was reported that brown rice γ-aminobutyric acid content increased 2- to 5-fold during germination of different rice varieties (Yao, Yang, Zhao, & Xiong, 2008). On the other hand, grain phytic acid correlated negatively with Fe absorption (Reddy, Hurrell, & Cook, 2000). It has been observed that phytic acid content decrease in a certain level due to increase the activity of endogenous phytase during germination (Afify, El-Beltagi, Abd El-Salam, & Omran, 2011). Thus, for the palatability and nutritional value of germinated brown rice, it has been considered a primary source for various promising food materials, and recently it has become one of the most interesting rice products, especially in the Asian countries (Patil & Khan, 2011). Germinated brown rice would be a promising vehicle for food fortification program. We therefore, used brown rice of three cultivars, fortified in widely accepted FeSO4 solution (Wortley, Leusner, Good, Gugger, & Glahn, 2005) through the germination process. We expected Fe fortification in germinated brown rice would be a rapid and cost-effective method for urgently address the Fe-deficiency problem worldwide.

The nutritional value of fortified Fe in germinated brown rice to human depends to a large extent on the bioavailability of Fe after consumption. Thus, the information of Fe bioavailability of fortified Fe in germinated brown rice is important to accurately establish the fortification level. To ass

ผลลัพธ์ (ไทย) 1:

ข้าว (Oryza sativa L.) เป็นพืชหลักสำคัญที่สุดมากกว่าครึ่งหนึ่งของประชากรโลก ดังนั้น เป็นแหล่งหลักของพลังงานและแร่ธาตุที่จำเป็น (ฟิตซ์เจอรัลด์ McCouch และ ฮอลล์ 2009) อย่างใดอย่างหนึ่ง ข้าว อย่างไรก็ตาม เป็นการประมาณต่ำธาตุเหล็ก (Fe) (จนถึง 7.5 การ 24.4 มิลลิกรัม/กิโลกรัมในพันธุ์ที่แตกต่าง), ตามน้ำหนักอาหารแนะนำ (RDAs) สำหรับมนุษย์ (เวลช์และเกรแฮม 2004), และยังอุดมไปด้วยสารอาหารบางอย่างป้องกัน เช่นสาร phytate และฟีนอล ซึ่งจำกัดการดูดซึมของ Fe (พรหม-u-ไทย ฮวง Glahn เวลช์ ฟู่ไข่ & Rerkasem, 2006) ปริมาณการใช้ที่มากเกินไป และน่าเบื่อข้าวอาหาร เพิ่มขาด Fe ในมนุษย์ ชั้นนำอย่างรุนแรงภาวะแทรกซ้อน อย่างรวดเร็วเช่นลดลงความต้านทานการติดเชื้อ ความบกพร่องทางจิต และจิตพัฒนาในเด็ก กำลังทำงานในผู้ใหญ่ลดลง และแสดงถึงสาเหตุของโรคโลหิตจาง (Murray Kolb และเครา 2009) ดังนั้น เพิ่มความเข้มข้นของ Fe เป็นดูดซึมในเม็ดข้าวจะสร้างสุขภาพที่สำคัญประโยชน์สำหรับคนที่ไวต่อจำนวนมากStrategies to improve Fe level in rice grain involve biofortification and fortification program. Biofortification of staple food crops through cropping Fe dense cultivars and application of Fe fertilizer is useful, but requires nutrient management expertise (Welch & Graham, 2004). Rice flour fortification with Fe has been promoted in some countries (Hurrell, 1997). But it is not common in most developing countries, as rice consumers mostly cook whole grain as staple food. Consequently, Fe fortification in whole rice grain warrants a systematic investigation. Iron fortification in rice by surface coatings is usually applied to a limited amount of grains and mixed with unenriched normal rice (i.e. at a ratio of 1:200), which has not been successful because of high cost (Hurrell, 1997). In addition, Fe fortification in the parboiled rice by soaking method also was estimated, the enrich Fe level in milled parboiled rice is 27.7–110 mg/kg (Prom-u-thai, Fukai, Godwin, Rerkasem, & Huang, 2008). However, as because of the nutritional components in rice mainly exist in the germ and bran layers, the nutrients are removed during the polishing process. Among the health conscious people, recently, brown rice has become more preferable as it contains more nutrients than milled rice (Babu, Subhasree, Bhakyaraj, & Vidhyalakshmi, 2009). Our recent investigation, using brown rice grain, have successfully developed a technique for zinc fortification through germination process to improve zinc density, which is highly bioavailable for human intake (Wei, Shohag, Wang, Lu, Wu, & Yang, 2012). Similarly, Fe fortification through germination process remarkably increased (from 11 to 311.6 mg/100 g) the Fe content in sprouted soybean (Zielińska-Dawidziak & Siger, 2012). However till now there is no information on Fe fortification in brown rice through germination process.Germination is a simple technique widely used in brown rice, need only to be soaked in the water until get sprouts. After germination, the taste and cooking characteristics of brown rice were improved due to softening of texture (Saman, Vázquez, & Pandiella, 2008). In addition, at the time of germination, all the dormant enzymes in the rice grain are activated to hydrolyze the high molecular weight polymers, results in generating of bioactive compounds, such as γ-aminobutyric acid, which is the main reason behind the popularity of germinated brown rice. It was reported that brown rice γ-aminobutyric acid content increased 2- to 5-fold during germination of different rice varieties (Yao, Yang, Zhao, & Xiong, 2008). On the other hand, grain phytic acid correlated negatively with Fe absorption (Reddy, Hurrell, & Cook, 2000). It has been observed that phytic acid content decrease in a certain level due to increase the activity of endogenous phytase during germination (Afify, El-Beltagi, Abd El-Salam, & Omran, 2011). Thus, for the palatability and nutritional value of germinated brown rice, it has been considered a primary source for various promising food materials, and recently it has become one of the most interesting rice products, especially in the Asian countries (Patil & Khan, 2011). Germinated brown rice would be a promising vehicle for food fortification program. We therefore, used brown rice of three cultivars, fortified in widely accepted FeSO4 solution (Wortley, Leusner, Good, Gugger, & Glahn, 2005) through the germination process. We expected Fe fortification in germinated brown rice would be a rapid and cost-effective method for urgently address the Fe-deficiency problem worldwide.
The nutritional value of fortified Fe in germinated brown rice to human depends to a large extent on the bioavailability of Fe after consumption. Thus, the information of Fe bioavailability of fortified Fe in germinated brown rice is important to accurately establish the fortification level. To ass