Variability of Thiamine Concentration in Thai rice
Abstract
The study of variation in thiamine content in Thai rice and the changes of thiaminlevels in developing grains were evaluated. The variation of total thiamine contents (free thiamine, thiamine monophosphate and thiamine pyrophosphate) in 30 cultivars of rice were between 0.144-0.447 mg/100 g. The variability of total thiamine among these cultivars was 0.303 mg/100g. This demonstrated that thiamine biosynthesis and accumulation were depended on genetic traits of each cultivar thus this showed the possibility to improve thiamine contents via breeding programme. In addition, the thiamine contents of rice grains at different stages of grain development were significantly difference which at flowering stage had the lowest of thiamine and then thiamine tended to clearly increase at milky stage and constant at dough stage and maturity stage demonstrated the highest of thiamine. Suphan Buri 1 was the highest synthesized and accumulated of thiamine from flowering stage to maturity stage (0.054 mg/seed). Therefor, the thiamine contents in grains were depended on rate of biosynthesis and accumulation during grain development. Keywords: thiamine, vitamin B1, grain development, riceAbstractThe variation of thiamine content in Thai rice and changes in thiaminlevels in developing grains were accessed. Total thiamine content (free thiamine, thiamine monophosphate and thiamine pyrophosphate) in 30 cultivars of brown rice were significantly difference which RD41 had the highest of total thiamine and Phitsanulok2 had the lowest which were 0.447 and 0.144 mg/100g, respectively. These results showed a high variability of total thiamine, 0.303 mg/100g. In addition, the thiamine content of rice grains at different stages of grain development were significantly difference which at flowering stage had the lowest of thiamine and then thiamine tended to clearly increase at milky stage and constant at dough stage and maturity stage demonstrated the highest of thiamine. Suphan Buri 1 was the highest synthesized and accumulated of thiamine from flowering stage to maturity stage (0.054 mg/seed).References
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Batifoulier, F., Verny, M. A., Chanliaud, E., Remesy, C., & Demigne, C. (2006). Variability of B vitamin concentrations in wheat grain, milling fractions and bread products. European Journal of Agronomy, 25(2), 163-169.
Buchholz, M., Drotleff, A. M., & Ternes, W. (2012). Thiamin (vitamin B1) and thiamin phosphate esters in five cereal grains during maturation. Journal of Cereal Science, 56, 109-114.
Champe, P. C., Harvey, R. A., & Ferrier, D. R. (2008). Biochemistry (4 ed.). U.S.A: Lippincott Williams and Wilkins.
Cho, D. H., & Lim, S. T. (2016). Germinated brown rice and its bio-functional compounds. Food Chemistry, 196, 259-271.
Eijkman, C., & Grijns, C. (2012). Thiamin. In G. F. Combs (Ed.), The Vitamins (4th ed., pp. 261-275). USA: Academic Press.
Goyer, A. (2010). Thiamine in plants: Aspects of its metabolism and functions. Phytochemistry, 71(14-15),
1615-1624.
Juliano, B. O. (2016). Rice: Overview. In C. Wrigley, H. Corke, Seetharaman, K., & J. Faubion (Eds.), Encyclopedia of Food Grains (Vol. 1, pp. 125-129): Oxford: Academic Press.
Kyritsi, A., Tzia, C., & Karathanos, V. T. (2011). Vitamin fortified rice grain using spraying and soaking methods. LWT - Food Science and Technology, 44(1), 312-320.
Lebiedzińska, A., & Szefer, P. (2006). Vitamins B in grain and cereal–grain food, soy-products and seeds.
Food Chemistry, 95(1), 116-122.
Li, X., Huang, K., He, X., Zhu, B., Liang, Z., Li, H., & Luo, Y. (2007). Comparison of nutritional quality between Chinese indica rice with sck and crylAc genes and its nontransgenic counterpart. Journal of Food Science, 72(6), S420-S424.
Liu, S., Zhang, Z., Liu, Q., Luo, H., & Zheng, W. (2002). Spectrophotometric determination of vitamin B1 in a pharmaceutical formulation using triphenylmethane acid dyes. J Pharm Biomed Anal, 30(3), 685-694.
Moongngarm, A., & Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated. Food Chemistry, 122, 782-788. (in Thai)
Phraprasert, P. (2015). The Role of Thiamine (Vitamin B1) in Plants. Burapha Science Journal, 20(2), 221-231.
(in Thai)
Prasad, V. S. S., Hymavathi, A., Babu, V. R., & Longvah, T. (2018). Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 238, 29-34.
Rapala-Kozik, M. (2011). Vitamin B-1 (Thiamine): A Cofactor for Enzymes Involved in the Main Metabolic Pathways and an Environmental Stress Protectant. Biosynthesis of Vitamins in Plants: Vitamins a, B1, B2, B3, B5, Pt A, 58, 37-91.
Rapala-Kozik, M., Kowalska, E., & Ostrowska, K. (2008). Modulation of thiamine metabolism in Zea mays seedlings under conditions of abiotic stress. J Exp Bot, 59(15), 4133-4143.
Roje, S. (2007). Vitamin B biosynthesis in plants. Phytochemistry, 68(14), 1904-1921.
Rujirapisit, P., Sangkaeo, W., & Leowsakulrat, S. (2012). Nutritional Value of 9 Rice Cultivars. Agricultural Science Journal, 43(2), 173-176. (in Thai)
Shimizu, M., Mitsunaga, T., Inaba, K., Yoshida, T., & Iwashima, A. (1990). Accumulation of Thiamine and Thiamine-binding Protein during Development of Rice Seed. Plant Physiology, 137, 123-124.
Sriram, K., Manzanares, W., & Joseph, K. (2012). Thiamine in nutrition therapy. Nutr Clin Pract, 27(1), 41-50.
United States Department of Agriculture. (2018). Grain: world markets and trade. Retrieved from https://www.fas.usda.gov/data/grain-world-markets-and-trade. (30 June 2018).
Watanabe, K., Nishida, N., Adachi, T., Ueda, M., Mitsunaga, T., & Kawamura, Y. (2004). Accumulation and degradation of thiamin-binding protein and level of thiamin in wheat seeds during seed maturation and germination. Biosci Biotechnol Biochem, 68(6), 1243-1248.
Watanabe, K., Takahashi, H., Ampo, A., & Mitsunaga, T. (2003). Change of thiamin-binding protein and thiamin levels during seed maturation and germination in sesame. plant physiol Biochemistry, 41, 973-976.
Witten, S., & Aulrich, K. (2018). Effect of variety and environment on the amount of thiamine and riboflavin in cereals and grain legumes. Animal Feed Science and Technology, 238, 39-46.
Batifoulier, F., Verny, M. A., Chanliaud, E., Remesy, C., & Demigne, C. (2006). Variability of B vitamin concentrations in wheat grain, milling fractions and bread products. European Journal of Agronomy, 25(2), 163-169.
Buchholz, M., Drotleff, A. M., & Ternes, W. (2012). Thiamin (vitamin B1) and thiamin phosphate esters in five cereal grains during maturation. Journal of Cereal Science, 56, 109-114.
Champe, P. C., Harvey, R. A., & Ferrier, D. R. (2008). Biochemistry (4 ed.). U.S.A: Lippincott Williams and Wilkins.
Cho, D. H., & Lim, S. T. (2016). Germinated brown rice and its bio-functional compounds. Food Chemistry, 196, 259-271.
Eijkman, C., & Grijns, C. (2012). Thiamin. In G. F. Combs (Ed.), The Vitamins (4th ed., pp. 261-275). USA: Academic Press.
Goyer, A. (2010). Thiamine in plants: Aspects of its metabolism and functions. Phytochemistry, 71(14-15),
1615-1624.
Juliano, B. O. (2016). Rice: Overview. In C. Wrigley, H. Corke, Seetharaman, K., & J. Faubion (Eds.), Encyclopedia of Food Grains (Vol. 1, pp. 125-129): Oxford: Academic Press.
Kyritsi, A., Tzia, C., & Karathanos, V. T. (2011). Vitamin fortified rice grain using spraying and soaking methods. LWT - Food Science and Technology, 44(1), 312-320.
Lebiedzińska, A., & Szefer, P. (2006). Vitamins B in grain and cereal–grain food, soy-products and seeds.
Food Chemistry, 95(1), 116-122.
Li, X., Huang, K., He, X., Zhu, B., Liang, Z., Li, H., & Luo, Y. (2007). Comparison of nutritional quality between Chinese indica rice with sck and crylAc genes and its nontransgenic counterpart. Journal of Food Science, 72(6), S420-S424.
Liu, S., Zhang, Z., Liu, Q., Luo, H., & Zheng, W. (2002). Spectrophotometric determination of vitamin B1 in a pharmaceutical formulation using triphenylmethane acid dyes. J Pharm Biomed Anal, 30(3), 685-694.
Moongngarm, A., & Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated. Food Chemistry, 122, 782-788. (in Thai)
Phraprasert, P. (2015). The Role of Thiamine (Vitamin B1) in Plants. Burapha Science Journal, 20(2), 221-231.
(in Thai)
Prasad, V. S. S., Hymavathi, A., Babu, V. R., & Longvah, T. (2018). Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 238, 29-34.
Rapala-Kozik, M. (2011). Vitamin B-1 (Thiamine): A Cofactor for Enzymes Involved in the Main Metabolic Pathways and an Environmental Stress Protectant. Biosynthesis of Vitamins in Plants: Vitamins a, B1, B2, B3, B5, Pt A, 58, 37-91.
Rapala-Kozik, M., Kowalska, E., & Ostrowska, K. (2008). Modulation of thiamine metabolism in Zea mays seedlings under conditions of abiotic stress. J Exp Bot, 59(15), 4133-4143.
Roje, S. (2007). Vitamin B biosynthesis in plants. Phytochemistry, 68(14), 1904-1921.
Rujirapisit, P., Sangkaeo, W., & Leowsakulrat, S. (2012). Nutritional Value of 9 Rice Cultivars. Agricultural Science Journal, 43(2), 173-176. (in Thai)
Shimizu, M., Mitsunaga, T., Inaba, K., Yoshida, T., & Iwashima, A. (1990). Accumulation of Thiamine and Thiamine-binding Protein during Development of Rice Seed. Plant Physiology, 137, 123-124.
Sriram, K., Manzanares, W., & Joseph, K. (2012). Thiamine in nutrition therapy. Nutr Clin Pract, 27(1), 41-50.
United States Department of Agriculture. (2018). Grain: world markets and trade. Retrieved from https://www.fas.usda.gov/data/grain-world-markets-and-trade. (30 June 2018).
Watanabe, K., Nishida, N., Adachi, T., Ueda, M., Mitsunaga, T., & Kawamura, Y. (2004). Accumulation and degradation of thiamin-binding protein and level of thiamin in wheat seeds during seed maturation and germination. Biosci Biotechnol Biochem, 68(6), 1243-1248.
Watanabe, K., Takahashi, H., Ampo, A., & Mitsunaga, T. (2003). Change of thiamin-binding protein and thiamin levels during seed maturation and germination in sesame. plant physiol Biochemistry, 41, 973-976.
Witten, S., & Aulrich, K. (2018). Effect of variety and environment on the amount of thiamine and riboflavin in cereals and grain legumes. Animal Feed Science and Technology, 238, 39-46.
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Published
2018-08-01
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