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Germinated brown rice and its bio-functional compounds.

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Summary

Germinating brown rice (GBR) improves its texture and nutritional value, creating beneficial compounds like gamma-aminobutyric acid (GABA). This review explores these changes in bioactive components during germination.

Keywords:
Brown riceGerminationRice bran oilγ-Aminobutyric acidγ-Oryzanol

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Agricultural Science

Background:

  • Brown rice (BR) is rich in nutrients but has poor texture, limiting consumption.
  • Germination is a process that enhances BR's texture and nutritional profile.
  • Germinated brown rice (GBR) consumption is rising due to improved quality and health benefits.

Purpose of the Study:

  • To review recent findings on compositional and functional changes of bioactive components in GBR.
  • To highlight the formation of new bioactive compounds like gamma-aminobutyric acid (GABA) during germination.
  • To provide insights into the nutritional and health-promoting aspects of GBR.

Main Methods:

  • Literature review of recent research on germinated brown rice.
  • Analysis of studies focusing on bioactive components during the germination process.
  • Compilation of data on changes in nutritional and functional properties.

Main Results:

  • Germination significantly alters the composition and structure of bioactive components in BR.
  • New beneficial compounds, including gamma-aminobutyric acid (GABA), are formed during germination.
  • GBR exhibits improved texture and enhanced nutritional and biofunctional properties compared to BR.

Conclusions:

  • Germination is an effective method to improve the quality and health benefits of brown rice.
  • GBR offers enhanced nutritional value and potential health-promoting functions.
  • Further research is needed to fully understand the bioactive component changes during germination.