Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics.

Rice's yield, cooking, and sensory quality are primary considerations in selecting new breeding rice varieties, which are determined by the rice eating quality such as processing and flavor characteristics. Thus, in this study, to advance the breed of new superior japonica rice varieties, the differences in the rice quality, processing characteristics, and flavor characteristics between 12 newly-bred varieties (H2-36, H2-42, H2-53, H2-59, H2-63, H2-73, H2-74, H2-79, H2-81, H2-82, H2-89, and H2-91) and 1 commercial variety (Kenyu38) were analyzed. The results indicated that H2-42 has a reasonable length-to-width ratio (1.51), high rice yield, good color, reasonable amylose, protein content, excellent water existence index, accessible storage, and the highest taste value. Electronic nose results showed significant differences in aldehydes, ketones, and alcohols among 13 rice varieties. Aroma analysis results showed that H2-42 had the highest n-hexanal (14.63 µg/kg), (E,E)-2,4-nonadienal (37.24 µg/kg), nonanal (19.93 µg/kg), and decanal (4.81 µg/kg); those were important aroma components in cooked rice. The Pearson correlation analysis showed that hardness, springiness, cohesiveness, trough viscosity, peak time, and pasting temperature were the crucial factors that affected rice quality. According to partial least squares regression analysis, total color change, final viscosity, setback, (E)-2-heptenal, and 2-methyl-undecanol were the most important factors that distinguished the rice quality. In conclusion, H2-42 rice was better apparent quality, processing characteristics, and aroma compounds. Therefore, H2-42 has the potential for identification and promotion. PRACTICAL APPLICATION: The results from this study will provide data support for the cultivation, application, and quality improvement of high-quality rice varieties. In addition, it gives new ideas and methods for studying rice eating quality.

Proanthocyanidins Activate Nrf2/ARE Signaling Pathway in Intestinal Epithelial Cells by Inhibiting the Ubiquitinated Degradation of Nrf2.

Nrf2 plays a key role in the antioxidant system, and many antioxidants can activate the Nrf2/ARE signaling pathway and alleviate oxidative stress. However, the underlying mechanisms of antioxidants, such as proanthocyanidin- (PC-) induced Nrf2 activation, remain poorly understood. In this study, PC was used on MODE-K cells at different concentrations (0, 1, 2.5, and 5 µg/mL) and different times (0, 3, 6, 12, and 24 h); then, immunoprecipitation, immunofluorescence, and Western blotting were performed to test Nrf2, Bach1, Keap1, HO-1, and NQO1 protein expressions in MODE-K cells. Results showed that PC increased Nrf2, HO-1, and NQO1 protein expressions, decreased Keap1 and Bach1 protein expressions, and enhanced ARE gene activity. PC also decreased the ubiquitinated degradation of the Nrf2 protein, increased Nrf2 protein stability, and increased Nrf2 protein expression by inhibiting Keap1-dependent Nrf2 protein degradation, promoted Nrf2 entry into the nucleus, competed with Bach1, and activated ARE elements, which in turn initiated the Nrf2/ARE signaling pathway. Thus, we conclude that PC activates the Nrf2/ARE signaling pathway in intestinal epithelial cells by inhibiting the ubiquitinated degradation of Nrf2, increasing Nrf2 protein stability and expression, and then regulating key antioxidant enzymes such as HO-1 and NQO1 to initiate cytoprotective effects.