Studies on evaluation of colored rice characteristics -Approach to utilization for functional food based on dietary composition-

水稻（Oryza sativa L）一直是世界上最重要的农作物之一，特别是在亚洲国家。野生基因型水稻的果皮或果皮要么是红色要么是黑色，而白米在过去的几个世纪里一直受到青睐和选择，可能是因为它的外观和味道好，以及生产效率高。在日本，彩色大米，尤其是红色大米，在松子（冈山县）、对马岛（长崎县）、种子岛（鹿儿岛县）等有限的地区保留，用于宗教目的，作为向自然神神社的供品。在包括中国和印度尼西亚在内的一些亚洲国家，黑米被种植用于宗教目的或作为传统食品。大约从10年前开始，野生基因型水稻在日本的天然食品爱好者中被称为“古稻”，因为它们比白米更能抵御病虫害和杂草，因此需要更少的杀虫剂、除草剂和化肥。此外，植物中的天然色素因其对人体可能具有的抗氧化活性而受到人们的关注，这一假设是基于内源性抗氧化剂在植物抗氧化应激防御系统中发挥重要作用。本文研究了不同品系彩色水稻中矿质元素含量和抗氧化活性的变化，以确定矿质元素含量与抗氧化活性之间的关系，以及矿质元素含量与籽粒性状之间的关系。有关这些关系的信息将证明对彩色水稻的功能评价有价值，并为彩色水稻的遗传改良提供依据。籽粒铁含量变化范围为3.79 ~ 17.95ppm，平均为10.14ppm，变异系数为23.9%。铁含量最高的品种为粒重1.634g、淀粉含量较低的红米品系HAJIKUROHO。谷粒重2.210g的白米品系TAKASAGOMOCHI含量最低，该品系含有糯米饭淀粉。籽粒钙含量77.92 ~ 160.66，平均110.63ppm；Zn含量为10.78 ~ 27.36ppm，平均为16.82ppm。Ca和Zn的变异系数分别为12.9%和18.7%。谷粒长为6.83mm的黑米品系ryouu - kuromai的Ca值最高。最小值为黑种品系YAMABIKO，粒长较短，为5.46mm。锌含量在红稻品系样品中分别最高和最低。没有发现菌株具有显著高的矿物质含量，这将增加营养价值和氧化应激的质量。我们发现种子颜色类型和果仁钙含量之间存在有效的关联。黑色水稻品种的钙含量较高。我们发现有效菌株具有较高的抗氧化活性，其中黑米菌株ASAMURASAKI和红米菌株tukusii - akamochi具有较高的抗氧化活性。少

Rice (Oryza sativa L) has been one of the most important crops for the world's inhabitants especially in Asian countries. While the pericarp or testa of wild-genotype rice is either red or black in color, white rice has been favored and selected during the past centuries presumably because of its appearance and good taste as well as the high production efficiency. In Japan, colored rice, especially red, has been maintained in limited areas such as in Sonja (Okayama Prefecture), Tsushima Island (Nagasaki Prefecture), and Tanegashima Island (Kagaoshima Prefecture) for religious purposes as an offering to natural God Shinto shrines. Black rice has been cultivated in some Asian countries including China and Indonesia for religious purpose or as traditional food.Since approximately 10 years ago, wild-genotype rice has become popular as "ancient rice" among natural food lovers in Japan because they are stronger than white rice against pathologic insects and weeds, thus requiring less insecti … More cides, herbicides, and chemical fertilizer. Furthermore, natural pigments in plant attracted much attention because of its possible antioxidant activity hi human body based on a hypothesis that endogenous antioxidants play an important role in plant defense system against oxidative stress.We have investigated the variability of mineral contents and that of the antioxidant activities in different strains of colored rice in order to determine the relation between mineral content and antioxidant activity, as well as their relationships to kernel characteristics. Information about these relationships should prove valuable for functional evaluation of colored rice and, should provide a basis for making genetic improvements in colored rice.The Fe content of the kernel varied from 3.79 to 17.95ppm, the average being 10.14ppm and the coefficients of variation of 23.9%. The highest value for Fe content was for HAJIKUROHO from a red rice strain that had a relatively low kernel weight of 1.634g and a waxy rice starch. The lowest value was for TAKASAGOMOCHI from a white rice strain that had a relatively high kernel weight of 2.210g and a waxy rice starch. The Ca content of the kernel ranged from 77.92 to 160.66, averaging 110.63ppm ; whereas, the Zn content ranged from 10.78 to 27.36ppm, averaging 16.82ppm. The respective coefficients of variation for Ca and Zn were 12.9% and 18.7%. The highest Ca value was for RYOUYOU-KUROMAI from a black rice strain having long kernel length of 6.83mm. The lowest value was for YAMABIKO from a black-seeded strain having short kernel length of 5.46mm. The highest and the lowest values, respectively, for Zn were found in samples from the red rice strain. No strains were found to have a markedly high mineral content, which would increase the quality of both the nutritive value and oxidative stress. We fund a valid association between seed color type and the Ca content of the kernel. Strains that had black-colored rice tended to have higher Ca contents. We found valid strains to have a relatively high antioxidant activity, which were for ASAMURASAKI from a black rice strain and TUKUSI-AKAMOCHI from a red rice strain. Less