Enhanced UV-B Radiation Induced the Proanthocyanidins Accumulation in Red Rice Grain of Traditional Rice Cultivars and Increased Antioxidant Capacity in Aging Mice
文献类型： 外文期刊
作者： Li, Xiang 1 ; Sheng, Jianjun 1 ; Li, Zuran 3 ; He, Yongmei 1 ; Zu, Yanqun 1 ; Li, Yuan 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Resources & Environm, Kunming 650201, Peoples R China
2.Yunnan Acad Agr Sci, Flower Res Inst, Natl Engn Res Ctr Ornamental Hort, Kunming 650231, Peoples R China
3.Yunnan Agr Univ, Coll Hort & Landscape, Kunming 650201, Peoples R China
关键词： UV-B radiation; red rice; proanthocyanidins; distribution; synthesis; antioxidant capacity
期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.6； 五年影响因子：6.2 ）
ISSN：
年卷期： 2023 年 24 卷 4 期
页码：
收录情况： SCI
摘要： Proanthocyanidins are major UV-absorbing compounds. To clarify the effect of enhanced UV-B radiation on the proanthocyanidin synthesis and antioxidant capacity of traditional rice varieties in Yuanyang terraced fields, we studied the effects of enhanced UV-B radiation (0, 2.5, 5.0, 7.5 kJ center dot m(-2)center dot d(-1)) on the rice grain morphology, proanthocyanidins content, and synthesis. The effects of UV-B radiation on the antioxidant capacity of rice were evaluated by feeding aging model mice. The results showed that UV-B radiation significantly affected the grain morphology of red rice and increased the compactness of starch grains in the starch storage cells of central endosperm. The content of proanthocyanidin B2 and C1 in the grains was significantly increased by 2.5 and 5.0 kJ center dot m(-2)center dot d(-1) UV-B radiation. The activity of leucoanthocyanidin reductase was higher in rice treated by 5.0 kJ center dot m(-2)center dot d(-1) than other treatments. The number of neurons in the hippocampus CA1 of mice brain fed red rice increased. After 5.0 kJ center dot m(-2)center dot d(-1) treatment, red rice has the best antioxidant effect on aging model mice. UV-B radiation induces the synthesis of rice proanthocyanidins B2 and C1, and the antioxidant capacity of rice is related to the content of proanthocyanidins.
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