Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evalua...Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.展开更多
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated....Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.展开更多
基金financially supported by Key Project of State Key R&D Program,China (2022YFF1100200)the Program for Science&Technology Innovation Platform of Hunan Province (2019TP102)+3 种基金Natural Science Foundation of Hunan Province (2021JJ31075,2019JJ50984)Natural Science Foundation of Changsha City (kq2014275)Scientific Innovation Fund for Postgraduates of Central South University of Forestry and Technology (CX20200699,CX202102067)Postgraduate Scientific Research Innovation Project of Hunan Province (CX20201018,CX20210899,CX20220701 and CX20220720)。
文摘Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.
文摘Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.