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The consumption of rice, especially brown rice, is known to promote cellular growth but the underlying mechanisms and key metabolites of this process are unclear. This study investigated the effects of brown rice on cellular growth and the underlying mechanisms using a metabolomics approach in vivo . C57BL/6J male mice were fed an isocaloric diet composed of control chow, Ilpum rice (IP; Oryza sativa L. cv. Ilpum), or Ilpum brown rice (IB) for 4 weeks, and then the metabolites of the liver were analyzed. The rice consumption reduced the liver enzyme levels in plasma and did not result in obesity. The plasma total-cholesterol levels were significantly reduced in the IB group compared with the IP group. The plasma concentrations of growth hormone and insulin growth factor-1 were significantly increased, along with increased thigh bone width in the IB group compared with the IP group, suggesting that the intake of brown rice promoted animal growth. Gas chromatography coupled to time-of-flight mass spectrometry (GC-TOF-MS) was used for the metabolic profiling of liver samples obtained from IP- and IB-fed mice. The obtained data sets were subjected to multivariate statistical analysis to investigate which metabolites contributed to the differences between the IP and IB groups. GC-TOF-MS analysis revealed the presence of 31 metabolites consisting of 8 lipids, 4 sugars and sugar alcohols, 15 amino acids, and 4 organic acids. Partial least-squares regression analysis demonstrated significant correlations between the data collected from GC-TOF-MS and the levels of growth hormone. The levels of l -valine, l -glutamine, and d -mannose were significantly higher in the IB group than the control and IP groups. [ABSTRACT FROM AUTHOR]

We performed mass spectrometry (MS)-based metabolite profiling of Cheonggukjang (CGJ) and three types of garlic (normal, sprouted, and fermented) added CGJ (G-CGJ). Metabolite profiling suggested that the major distinguishing factor between the four types of CGJ lay in whether garlic was added, although different metabolic states were observed in G-CGJ. Among the discriminant metabolites between CGJ and G-CGJ, the levels of four amino acids such as l -valine, l -isoleucine, l -leucine, and glycine were decreased in G-CGJ compared to CGJ because garlic inhibited the protease activity of Bacillus subtilis during fermentation. In addition, the relative contents of l -cysteine, s -allyl-cysteine, s -allyl-cysteine sulfoxide, soyasaponin βg, and soyasaponin γg, which showed positive correlation with antioxidant activities, were high in G-CGJ. These results suggest that MS-based metabolite profiling could be a useful tool for understanding the metabolic differences of fermented foods according to the additives, and their relationship with antioxidant activity. [ABSTRACT FROM AUTHOR]

We performed mass spectrometry-based metabolites profiling in Lonicera caerulea fruits according to seven ripening stages. During ripening, fruit color significantly changed from green to red, with sugars, organic acids, phenolic acids, anthocyanins, and flavonoids significantly altered. In particular, the contents of cyanidin-3-glucoside, peonidin-glucoside, peonidin-3-rutinoside and cyanidin-3-rutinoside, which are closely associated with color, were elevated from stages four to seven. The changes of antioxidant activity during ripening were similar to those of total phenolic and flavonoid contents. L. caerulea fruits at stage six (pale-purple) had higher antioxidant activity and total phenolic and flavonoid contents with higher cyanidin-3,5-diglucoside contents than those at stage seven (fully purple). From this study, we revealed the changes in the contents of primary and secondary metabolites with antioxidant properties during ripening, and these results could be helpful to determine the optimal harvest stage of L. caerulea fruit. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chemical profiles and key metabolic pathways in the HS were revealed by metabolomics. • Differences in microbiota and metabolome depending on the workshop factors. • HS exhibited potent antibacterial and anti-biofilm activities. • The flavor profiles of HS contained numerous well-known Baijiu compounds. Huangshui (HS) is a byproduct of Chinese Baijiu production that has tremendous potential to become a high-value product in the food industry. This study comprehensively analyzed the commonalities and differences in physicochemical properties, microbial structures, metabolomes, flavor profiles, and antibacterial properties among sources of HS. The HS samples were extracted from three different pits in three different workshops within an industrial Baijiu distillery. Lactobacillus was the dominant genus of bacteria in all of them, while Kazachstania , Aspergillus , and Pichia were the dominant genera of fungi. A total of 45 volatile compounds, including ethyl hexanoate, hexanoic acid, and 1-butanol, were detected in the HS by headspace solid-phase microextraction coupled with gas chromatography mass spectrometry, suggesting HS could be used to flavor liquor. Untargeted metabolomic analysis yielded 224 nonvolatile metabolites that were common in all HS samples. These metabolites included organic acids, carbohydrates, benzenoids, nucleic acids, and fatty acids, which are mainly involved in amino acid and sugar metabolism. While the compositions of the microbiome and metabolome among HS samples were affected by workshop factors, there were essentially no differences in the bactericidal properties of the HS samples among workshops. HS exhibited potent antibacterial activities against Escherichia coli and Staphylococcus aureus , and HS was effective in inactivating mature biofilms formed on polystyrene microplates, as confirmed by scanning electron micrographs. Our results provided a theoretical basis to increase the economic value of HS for applications in the food industry. [ABSTRACT FROM AUTHOR]

Abstract: We investigated the mechanisms underlying the antiobesogenic properties of black-colored rice (BCR; Oryza sativa L. cv. Heugkwangbyeo) with high levels of anthocyanins. Stimulation of cultured adipocytes with BCR extract caused a significant decrease in cellular lipid reduction, and C57BL/6J mice fed BCR extract for 8weeks exhibited significant reductions in body weight and body fat. Plasma concentrations of leptin and insulin decreased, while levels of adiponectin increased in BCR group. These metabolic alterations were mediated by the activation of peroxisome proliferator-activated receptors (PPARs), activating PPAR-α while inhibiting PPAR-γ. These changes were accompanied by down-regulation and up-regulation of the genes involved in hepatic fatty acid synthesis and fatty acid oxidation, respectively. Evaluation of gene expression in adipocytes also suggested that those involved in lipid accumulation were reduced, with a concomitant induction of the genes involved in lipid hydrolysis. The plasma metabolites in mice rendered obese by intake of a high-fat-diet were analyzed using GC-TOF-MS and multivariate analysis after being fed different diets for 8weeks: control, Garcinia cambogia, control rice (O. sativa L. cv. Ilpumbyeo), and BCR. The BCR group could be distinguished from the others after 4weeks of the intervention using multivariate analysis. The major components related to this distinction were mannose, isoleucine, threonine, and phenylalanine. Also, body weight, glucose, and total cholesterol were positively correlated with the levels of propionic acid, butyric acid, cholesterol, alanine, ribitol, glucose, and galactose, whereas the high-density lipoprotein (HDL)/non-HDL ratio was negatively correlated with those of stearic acid, cholesterol, valine, leucine, glucose, and galactose. [Copyright &y& Elsevier]