Impact of Germinated Brown Rice and Brown Rice on Metabolism, Inflammation, and Gut Microbiome in High Fat Diet-Induced Insulin Resistant Mice.

The constituents of germinated brown rice (GBR), brown rice (BRR), and white rice (WHR) and their impact on metabolism, inflammation, and gut microbiota in high fat (HF) diet-fed mice were examined. The contents of total fiber and γ-aminobutyric acid in BRR and GBR were higher than that in WHR (p < 0.05). Male C57 BL/6J mice received HF diet+26 g% of WHR, BRR, or GBR for 12 weeks. BRR and GBR comparably reduced HF diet-induced increases in fasting plasma glucose, lipids, insulin resistance, and inflammatory markers compared to WHR (p < 0.01). The abundance of fecal Bacteroidetes in mice fed HF+GBR or HF+BRR was higher than in HF+WHR-fed mice (p < 0.05). The abundance of fecal Lactobacillus gasseri in GBR-fed mice was greater than that in WHR- or BRR-fed mice (p < 0.05). The results indicated that GBR or BRR attenuated hyperglycemia, insulin resistance, and inflammation in mice. HF+GBR, but not HF+BRR, increased a probiotic bacteria in the gut.

Bacillus subtilis CF-3 Volatile Organic Compounds Inhibit Monilinia fructicola Growth in Peach Fruit.

In this study, we evaluated the effects of volatile organic compounds (VOCs) produced by Bacillus subtilis CF-3 in inhibiting Monilinia fructicola in vitro and in vivo. In the in vitro experiments, the effect of VOCs on the growth of the pathogenic fungi was explored by using plate enthalpy test; mycelial morphology was studied by scanning electron and transmission electron microscopy; and fatty acid contents in the cell membrane were assessed by gas chromatography-mass spectrometry (GC-MS). The results indicated that treatment with benzothiazole and CF-3 for 24 h, in the form of a fermentation broth (24hFB), significantly inhibited the germination of fungal spores, modified hyphal and cell morphology, and decreased the cell membrane fluidity and integrity. In the in vivo experiments, the effect of VOCs on the defense mechanism of peach fruit toward M. fructicola was studied, and we found that benzothiazole and CF-3 24hFB inhibited the activity of the pathogenic enzymes (pectinase, cellulase) secreted by M. fructicola to reduce the decomposition of plant tissues, activate the antioxidant enzymes (peroxidase, polyphenol oxidase, catalase, and superoxide dismutase) in the fruit to eliminate excessive reactive oxygen species in order to reduce plant cell damage, and trigger the disease-resistant enzymes (phenylalanine ammonia-lyase, chitinases, and ß-1,3-glucanase) to enhance the resistance of peach fruit to M. fructicola and inhibit its growth. This study suggests that CF-3 VOCs could activate disease-resistant enzymes to prevent the invasion of pathogenic fungi and induce resistance in peach, thereby providing a theoretical basis for future applications.

Volatile organic compounds (VOCs) from Bacillus subtilis CF-3 reduce anthracnose and elicit active defense responses in harvested litchi fruits.

In this study, we investigated the effects of volatile organic compounds (VOCs) produced by Bacillus subtilis CF-3 on the growth and development of Colletotrichum gloeosporioides and evaluated the elicitation of active defense responses in harvested litchi fruits. In vitro experiments were conducted to explore the bacteriostatic effect of VOCs in inhibiting pathogenic fungi by means of plate enthalpy test, scanning electron microscopy, transmission electron microscopy, and gas chromatography-mass spectrometry (GC-MS). The results showed that 2,4-di-tert-butylphenol and CF-3 24-h fermentation broth (24hFB) can significantly inhibit the germination of fungal spores, disrupt hyphal and cell morphology, and decrease cell membrane fluidity and integrity, resulting in the changes of indexes. In addition, the bacteriostasis of VOCs in the defensive ability of litchi fruits to C. gloeosporioides was studied, and it was shown that 2,4-di-tert-butylphenol and CF-3 24hFB can inhibit the activity of the pathogenic enzymes (pectinase and cellulase) secreted by C. gloeosporioides to reduce the decomposition of plant tissues, activate antioxidant enzymes (peroxidase, polyphenol oxidase, catalase, and superoxide dismutase) in the fruit to eliminate excessive reactive oxygen species in fruits in order to reduce plant cell damage and activate disease resistance enzymes (phenylalanineammonialyase, chitinases, ß-1,3-glucanase) to enhance the resistance of litchi fruits to C. gloeosporioides and inhibit its growth. This study investigated the bacteriostasis of VOCs in inhibiting C. gloeosporioides and inducing the resistance of litchi fruits, providing a theoretical basis for future applications.