Received: 22 October 2010 Revised: 7 January 2011 Accepted: 10 January 2011 Published online in Wiley Online Library:
Abstract
BACKGROUND: The bran part of red rice grain is concentrated with many phytochemicals, including proanthocyanidins,
oryzanol and vitamin E, that exert beneficial effects on human health, but it contains low levels of essential minerals such as Fe
and Zn. In the present study, the protein, lipid, phytochemicals and mineral contents in bran samples were compared among
red rice SA-586 and its NaN3 -induced mutants.
RESULTS: The plant heights of NaN3 -induced mutants were decreased. The contents of protein, lipid, total phenolics, total
flavonoids, total anthocyanins, total proanthocyanidins, total γ -oryzanol, total tocopherols and total tocotrienols also varied
among the tested mutants. The brans of mutants M-18, M-56 and M-50 contained more proanthocyanidins, γ -oryzanol,
vitamin E than that of SA-586, respectively. M-54 accumulated more Fe content (588.7 mg kg−1 bran dry weight) than SA-586
(100.1 mg kg−1 bran dry weight).
CONCLUSIONS: The brans of M-18, M-50 and M-56 are good sources of proanthocyanidins, vitamin E and γ -oryzanol, respectively,
while the bran of M-54 is rich in Fe. Thus these mutants could be used to produce high-value phytochemicals or Fe byproducts
from bran during rice grain milling or as genetic resources for rice improvement programs.
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c 2011 Society of Chemical Industry J Sci Food Agric (2011)
Nutrient composition in brans of red rice mutants www.soci.org
Table 1. Values of six agronomic traits from red rice wild type SA-586 and its nine sodium azide-induced mutants derived under field conditions
Accession Plant height (m) Growth duration (days) No. panicles per hill 1000-grain weight (g) Fertility (%) Grain yield (kg ha−1 )
SA-586 1.4 111 7.3 ± 1.0 30.4 ± 1.5 81.5 ± 1.8 5820 ± 600
M-18 0.8 115 9.8 ± 1.0 28.2 ± 1.0 78.8 ± 12.5 4520 ± 430
M-19 0.8 119 11.5 ± 1.3 26.3 ± 0.9 80.3 ± 2.3 5830 ± 840
M-20 0.8 119 10.3 ± 0.5 28.5 ± 0.7 78.3 ± 6.0 5140 ± 790
M-21 0.8 119 14.0 ± 4.1 26.9 ± 0.7 54.4 ± 12.5 4930 ± 1170
M-50 0.8 120 10.3 ± 2.2 27.3 ± 3.3 73.7 ± 3.6 4210 ± 820
M-54 0.7 105 12.5 ± 2.1 24.8 ± 0.6 65.0 ± 4.7 5460 ± 1250
M-55 0.7 105 12.5 ± 0.7 24.0 ± 0.7 70.7 ± 1.6 4530 ± 830
M-56 0.7 105 14.0 ± 1.4 23.8 ± 1.1 71.6 ± 3.5 4970 ± 390
M-30 0.8 115 12.6 ± 2.9 26.9 ± 2.1 73.4 ± 16.1 4810 ± 1040
LSD0.05 0.1 6 2.3 1.6 8.8 870
Mineral element determination bran dry weight (mutant M-20) to 141.3 g kg−1 bran dry weight
Ground rice brans (1.0 g) were weighed and placed in a digestion (mutant M-30), with extensive variation (P < 0.05) (Table 2). The
vessel to which 10 mL HClO4 –HNO3 (1 : 4) was added and kept lipid content of rice bran is reported to be in the range of
overnight for pre-digestion. Pre-digested samples were mixed well 133–198 g kg−1 bran dry weight.16 Results obtained in this study
by swirling and placed on a hotplate. Temperature was gradually showed the bran of SA-586 had a lipid content of 161.6 g kg−1
increased to 225 ◦ C for digestion. Digested samples were used for bran dry weight. The lipid content for the tested mutants ranged
the quantification of K, Ca, Na, Mg, Fe, Mn, Cu and Zn with an from 145.5 (mutant M-20) to 187.8 g kg−1 bran dry weight (mutant
inductively coupled plasma atomic emission spectrometer (JY50P, M-54), with significant differences (P < 0.05) existing among the
Jobin-Yvon, Longjumeau, France). tested mutants (Table 2).
Table 2. The contents of protein, lipid, total phenolics, total flavonoids, total proanthocyanidins and total anthocyanins in brans of SA-586 and its
sodium azide-induced mutants
Total phenolics (g gallic Total flavonoids (g quercetin Total proanthocyanidin Total anthocyanin
acid kg−1 bran equivalent kg−1 bran
Protein (g kg−1 Lipid (g kg−1
Accession bran dry weight) bran dry weight) dry weight) dry weight) (mg kg−1 bran dry weight)
SA-586 128.0 ± 0.9 161.6 ± 0.1 50.3 ± 0.6 0.7 ± 0.1 270.3 ± 23.5 56.6 ± 4.2
M-18 120.1 ± 0.6 156.0 ± 0.9 43.1 ± 0.2 0.8 ± 0.1 559.9 ± 18.8 31.8 ± 1.3
M-19 127.4 ± 0.3 166.7 ± 0.6 32.9 ± 0.3 0.7 ± 0.1 309.4 ± 40.0 27.8 ± 1.5
M-20 121.1 ± 0.3 145.5 ± 0.5 29.8 ± 0.2 0.4 ± 0.1 350.1 ± 14.6 30.6 ± 1.1
M-21 122.7 ± 0.3 152.7 ± 0.4 38.7 ± 0.5 0.7 ± 0.2 489.1 ± 28.6 30.7 ± 3.1
M-50 135.3 ± 0.3 181.8 ± 0.4 50.3 ± 1.5 0.8 ± 0.3 143.6 ± 23.9 38.4 ± 2.0
M-54 135.8 ± 0.6 187.8 ± 0.6 58.2 ± 0.4 1.3 ± 0.1 131.7 ± 19.5 33.7 ± 3.8
M-55 136.1 ± 0.6 164.8 ± 0.3 50.7 ± 1.9 1.2 ± 0.1 132.1 ± 16.9 36.2 ± 3.1
M-56 141.0 ± 0.3 171.5 ± 0.6 51.7 ± 3.0 0.9 ± 0.1 168.1 ± 23.4 43.1 ± 0.8
M-30 141.3 ± 0.3 185.7 ± 0.8 2.8 ± 0.1 – – –
LSD0.05 0.9 1.3 2.1 0.1 39.2 4.2
from 0.03 to 0.10 g kg−1 bran dry weight) was detectable in the depending on the origin of the rice bran.6 With respect to the
bran part of common rice varieties. This could be due to the total γ -oryzanol content accumulated in the bran part, mutant
different rice varieties used between the two studies. M-56 recorded the highest content of 3.9 g kg−1 bran dry weight,
Both proanthocyanidins and anthocyanins are concentrated in followed by mutant M-50 (3.4 g kg−1 bran dry weight) (Table 3).
the bran part of pigmented rice grain.19 These two phytochemicals These values were 35% and 17% higher than wild type SA-586
are reported to be beneficial to human health due to their (2.9 g kg−1 bran dry weight), respectively (Table 3). The white
significant anti-oxidative capacities, which suppress the oxidative bran mutant M-30 (Fig. 1) exhibited 2.3 g kg−1 bran dry weight γ -
changes in low-density lipoprotein, reduce the formation of nitric oryzanol, which was lower than SA-586 but higher than some of red
oxide and prevent breaks supercoiled DNA strands.20 Oki et al.3 bran mutants (M-18, M-19 and M-20). However, all the detected
reported that proanthocyanidins are the major pigments in red γ -oryzanol contents were higher than the data (0.5–0.8 g kg−1
rice. In the present study, SA-586 had 270.3 mg kg−1 of total bran dry weight) reported by Iqbal et al.26
proanthocyanidins on a bran dry weight base (Table 2). The levels The major components of γ -oryzanol founded in the tested
of total proanthocyanidins for eight red bran mutants varied from rice bran samples were 2,4-methylene cycloartenyl ferulate,
a low of 131.6 to 559.9 mg kg−1 . The Three red bran mutants M-18, campesteryl ferulate, cycloartenyl ferulate and sitosteryl ferulate
M-20 and M-21 contained more total proanthocyanidins than wild (Table 3). Similar results were also reported by Parrado et al.14 As
type SA-586, but no total proanthocyanidin was detectable in the for the levels of detected γ -oryzanol components, the highest level
bran part of white bran mutant M-30 (Fig. 1 and Table 2). was found for 2,4-methylene cycloartenyl ferulate (ranging from
Anthocyanins are reported to have high antioxidant activities as 30% to 50% of total γ -oryzanol), and then followed by campesteryl
well as anti-inflammatory properties.20 Kim et al.21 reported that ferulate, cycloartenyl ferulate or sitosteryl ferulate, depending on
no anthocyanins were detectable in red rice. In this study, all the red the mutants examined.
bran mutants and wild type SA-586 had measurable anthocyanins
(Table 2). The wild type SA-586 had 56.6 mg kg−1 of anthocyanins Variations in tocopherols and tocotrienols contents
on a bran dry weight basis. The levels of total anthocyanins for Both tocopherols and tocotrienols are reported to suppress tumor
eight red bran mutants, expressed on a bran dry weight basis, cell proliferation, inhibit cholesterol synthesis and reduce serum
varied from a low of 27.8 to 43.1 mg kg−1 . However, none of the cholesterol level.27 However, tocotrienol is more powerful and
red bran mutants had an anthocyanin content higher than wild effective than tocopherol.28 Rice bran also contains a significant
type SA-586. In all the tested red bran mutants, the content of amount of tocopherols and tocotrienols.29 In the present study,
total anthocyanins contained in the bran part was considerably both tocopherols and tocotrienols contents (Table 4) were
lower than total proanthocyanidins. These results reconfirm that considerably lower than γ -oryzanol content (Table 3). These
the major phytochemicals responsible for pigmentation in red results are in agreement with the report of Bergman and
bran are proanthocyanidins.3 Xu (2003).30 Mutant M-56 had the highest content of total
tocopherols (92.0 mg kg−1 bran dry weight), followed by M-50
Variation in γ -oryzanol (77.4 mg kg−1 bran dry weight) and M-19 (77.2 mg kg−1 bran dry
The lipid antioxidant γ -oryzanol is a mixture of ferulic acid (4- weight) (Table 4). The white bran mutant M-30 (Fig. 1) had more
hydroxy-3-methoxycinnamic acid) esters of triterpene alcohol. It total tocopherols (61.9 mg kg−1 bran dry weight) than SA-586
is a powerful inhibitor of iron-driven hydroxyl radical formation.22 (54.6 mg kg−1 bran dry weight) (Table 4). Aguilar-Garcia et al.5
γ -Oryzanol has been reported to reduce plasma cholesterol and reported that only α-tocopherol (the major component) and
decrease early atherosclerosis.23,24 It is also used in the treatment γ -tocopherol were detectable in bran layers of tested common
of nerve imbalance and disorders of menopause.25 Rice bran is rice varieties. In this study, α-tocopherol, γ -tocopherol and
a rich source of γ -oryzanol, but the content varied substantially δ-tocopherol were obtained from all the tested red rice wild
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Table 3. Contents of various components of γ -oryzanol in brans of SA-586 and its sodium azide-induced mutants
Cycloartenyl ferulate 2,4-methylene cycloartenyl ferulate Campesteryl ferulate Sitosteryl ferulate Total γ -oryzanol
SA-586 675.4 ± 70.3 1450.6 ± 80.1 241.2 ± 15.2 523.1 ± 18.9 2890.3 ± 179.1
M-18 369.3 ± 47.4 979.3 ± 67.5 429.1 ± 30.2 335.1 ± 40.0 2112.8 ± 175.9
M-19 262.9 ± 22.4 737.2 ± 30.2 279.7 ± 10.7 271.2 ± 13.5 1551.1 ± 37.9
M-20 383.1 ± 12.4 815.8 ± 30.2 371.0 ± 16.4 295.0 ± 31.3 1864.7 ± 70.5
M-21 435.0 ± 25.7 1080.3 ± 18.1 447.6 ± 16.6 365.8 ± 23.5 2328.7 ± 48.3
M-50 559.9 ± 47.3 1401.4 ± 99.6 725.1 ± 41.5 691.9 ± 80.7 3378.4 ± 282.4
M-54 538.2 ± 19.5 1275.4 ± 42.1 656.0 ± 26.6 697.0 ± 43.2 3166.5 ± 125.0
M-55 601.6 ± 49.1 1280.3 ± 80.3 584.2 ± 31.5 643.2 ± 44.5 3109.3 ± 204.8
M-56 742.5 ± 53.4 1612.4 ± 43.4 710.8 ± 34.2 823.7 ± 28.7 3889.4 ± 62.8
M-30 474.5 ± 21.8 1140.2 ± 13.9 201.8 ± 18.5 452.7 ± 15.8 2269.3 ± 46.0
LSD0.05 68.9 104.3 42.1 65.8 249.8
Table 4. Contents of various components of tocopherol and tocotrienol in brans of SA-586 and its sodium azide-induced mutants
α-Tocopherol γ -Tocopherol δ-Tocopherol Total tocopherol α-Tocotrienol γ -Tocotrienol δ-Tocotrienol Total tocotrienol
SA-586 15.8 ± 1.2 34.7 ± 3.2 4.0 ± 0.2 54.6 ± 3.6 6.7 ± 0.3 129.8 ± 8.0 14.5 ± 0.4 151.0 ± 8.5
M-18 20.8 ± 1.2 26.4 ± 2.4 2.1 ± 0.3 49.1 ± 3.2 6.6 ± 0.1 175.9 ± 14.8 6.4 ± 0.3 188.9 ± 15.0
M-19 29.4 ± 1.2 43.8 ± 2.1 4.3 ± 0.2 77.2 ± 3.2 5.7 ± 0.2 149.3 ± 3.1 6.2 ± 0.2 161.2 ± 3.6
M-20 29.5 ± 2.5 36.8 ± 2.5 2.1 ± 0.3 68.3 ± 4.9 6.1 ± 0.2 157.5 ± 4.2 6.9 ± 0.3 170.2 ± 4.5
M-21 24.4 ± 1.3 31.9 ± 6.4 2.0 ± 0.3 58.4 ± 5.2 7.2 ± 0.2 194.5 ± 5.7 11.2 ± 0.1 212.9 ± 5.7
M-50 33.7 ± 2.5 41.7 ± 3.6 1.9 ± 0.1 77.4 ± 6.2 14.3 ± 1.1 230.6 ± 23.6 16.8 ± 1.9 261.6 ± 26.5
M-54 23.0 ± 1.2 28.6 ± 1.2 2.2 ± 0.1 53.5 ± 2.5 12.2 ± 0.8 213.6 ± 9.7 14.6 ± 0.9 240.4 ± 11.2
M-55 15.8 ± 2.6 16.7 ± 3.6 2.0 ± 0.1 34.3 ± 5.3 11.7 ± 0.8 176.8 ± 8.4 11.5 ± 0.6 199.9 ± 9.6
M-56 53.9 ± 2.3 36.2 ± 2.4 1.9 ± 0.1 92.0 ± 4.4 12.9 ± 0.5 184.4 ± 6.4 11.5 ± 0.5 208.9 ± 7.3
M-30 25.1 ± 1.2 34.7 ± 1.2 2.1 ± 0.1 62.0 ± 2.5 4.3 ± 0.2 109.4 ± 1.7 2.8 ± 0.1 116.4 ± 2.0
LSD0.05 3.2 5.4 0.4 7.3 0.9 17.9 1.3 19.7
type SA-586 and mutants as well as the white bran mutant M-30 the tested mutants (Table 5). However, the most striking variation
(Table 4). In almost in all cases (except mutant M-56), the highest was found for Fe content. The wild type SA-586 had Fe content
content was found for γ -tocopherol, followed by α-tocopherol of 100.1 mg kg−1 bran dry weight. The highest Fe content
and δ-tocopherol. Except for mutant M-56, α-tocopherol showed (588.7 mg kg−1 bran dry weight) was obtained from mutant M-54,
the highest level (Table 4). These results suggest that the NaN3 - which was 488% higher than SA-586. This value is also considerably
induced mutation also affects the synthetic pathways of individual higher than the bran data measured from red rice varieties (ranging
tocopherols in red rice bran. from 14.4 to 84.6 mg kg−1 bran dry weight) reported by Kaneda
All the red bran mutants and wild type SA-586 accumulated et al.31 The lowest Fe content (66.8 mg kg−1 bran dry weight) was
more tocotrienols than tocopherols (Table 4). The mutant M- obtained from mutant M-20 (33% less than SA-586).
50 (261.6 mg kg−1 bran dry weight) had the highest level of The wild type SA-586 had a Zn content of 99.02 µg g−1 bran dry
tocotrienols and followed by mutant M-56 (208.8 mg kg−1 bran dry weight (Table 5). The content of Zn measured for nine mutants
weight), whereas white bran mutant M-30 (Fig. 1) (116.4 mg kg−1 ranged from 62.5 to 112.8 mg kg−1 bran dry weight (Table 5). The
bran dry weight) was the lowest (Table 4). As for the tocotrienol Zn content measured from the tested SA-586 and mutants were
profile, the highest content was found for γ -tocotrienol, which higher than most of the red rice varieties (30.7–61.2 mg kg-1 bran
represented almost 85–90% of total tocotrienol accumulated in dry weights) listed in the study by Kaneda et al.31
the tested rice brans (Table 4). A similar tocotrienol profile was
detected in several common varieties.5
CONCLUSION
Variations in minerals contents The results obtained indicate the great influence of NaN3 -induced
Rice bran is also an important dietary source of many elements mutation on plant height and other agronomic traits of tested
such as K, Ca, Mg, Mn, Fe and Zn.31 The contents of most rice mutants. Large variations in total phenolics, anthocyanins,
elements examined in the bran part varied considerably among proanthocyanidins, γ -oryzanol, total tocopherols and tocotrienol
Table 5. Contents of various mineral elements in brans of SA-586 and its sodium azide-induced mutants
P K Ca Mg Fe Mn Cu Zn
Accession (g kg−1 bran dry weight) (mg kg−1 bran dry weight)
SA-586 26.4 ± 0.8 21.2 ± 0.6 0.7 ± 0.1 11.9 ± 0.4 100.1 ± 7.6 183.4 ± 5.7 12.4 ± 0.6 99.0 ± 4.6
M-18 20.9 ± 0.2 18.0 ± 0.3 0.5 ± 0.1 8.9 ± 0.1 72.0 ± 2.5 119.9 ± 0.6 5.0 ± 0.4 112.8 ± 2.6
M-19 21.0 ± 0.1 18.2 ± 0.2 0.6 ± 0.1 8.8 ± 0.1 76.0 ± 1.1 129.3 ± 1.4 7.6 ± 0.6 71.4 ± 1.2
M-20 19.8 ± 0.4 18.0 ± 0.4 0.5 ± 0.1 8.4 ± 0.1 66.8 ± 2.1 110.9 ± 2.2 6.5 ± 0.5 82.9 ± 2.7
M-21 22.2 ± 0.1 19.5 ± 0.1 0.5 ± 0.1 9.7 ± 0.1 79.5 ± 1.3 127.7 ± 1.5 8.5 ± 0.2 93.3 ± 0.9
M-50 25.8 ± 0.3 21.7 ± 0.4 0.6 ± 0.1 11.0 ± 0.2 229.4 ± 9.6 133.4 ± 2.9 11.2 ± 1.0 82.7 ± 1.7
M-54 25.9 ± 0.4 21.3 ± 0.2 0.6 ± 0.1 11.0 ± 0.1 588.7 ± 25.0 141.9 ± 4.0 11.4 ± 1.0 62.5 ± 3.8
M-55 26.9 ± 0.1 21.4 ± 0.1 0.7 ± 0.1 11.4 ± 0.1 151.4 ± 11. 149.7 ± 0.8 12.2 ± 0.1 69.1 ± 0.5
M-56 27.0 ± 0.3 21.4 ± 0.1 0.7 ± 0.1 11.7 ± 0.1 134.1 ± 2.8 148.1 ± 1.1 12.6 ± 1.6 80.1 ± 0.4
M-30 20.8 ± 0.26 17.4 ± 0.1 0.5 ± 0.1 8.6 ± 0.1 71.2 ± 0.8 127.4 ± 1.7 6.7 ± 0.3 96.0 ± 1.8
LSD0.05 0.1 0.1 0.1 0.1 11.6 6.2 1.7 5.1
contents are also detectable among wild type SA-586 and NaN3 - 7 Welch RM and Graham RD, Breeding for micronutrients in staple food
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