Skip to main content
SpringerLink
Log in

Profiling of amino acids in traditional and improved rice (Oryza sativa L.) varieties of Sri Lanka and their health promoting aspects

  • Original Paper
  • Published:
Cereal Research Communications Aims and scope Submit manuscript

Abstract

Investigation made on the variation in amino acid compositions among selected traditional and newly improved rice varieties cultivated in Sri Lanka is presented. The free amino acid (FAA) composition including gamma-amino butyric acid (GABA) and protein bound total amino acids (TAAs) of eleven traditional and seven improved rice cultivars grown at Batalagoda across the two major cultivating seasons in the country were evaluated. Significant variations (p < 0.05) in GABA levels, individual and total amino acids in free and protein bound form were observed among the studied varieties. Both traditional and improved varieties reported comparable mean total FAAs and TAA levels. However, significantly higher levels of GABA, which has health promoting functional properties, were found in newly improved rice varieties in comparison to the traditional varieties. Significant impact of seasonal variation on total amino acid levels was observed in majority of the varieties with most of the varieties reporting higher amino acid levels when cultivated during the “Maha”, which is the major cultivation season in the country. The Behethheenati rice out of the traditional, while Bg 300 rice out of the newly improved, was found the most beneficial among the investigated varieties. The potential significant contribution obtainable with several local traditional and improved varieties in fulfilling the majority of the recommended essential amino acid nutrient requirement in the daily diet by the world health organization is highlighted.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Abeysekera WKSM, Premakumara GAS, Ratnasooriya WD, Choudhary MI, Dalvandi K, Chandrasekharan NV (2015) Anti-diabetic related health food properties of traditional rice (Oryza sativa L.) in Sri Lanka. J Coast Life Med 3(10):815–820

    Article  CAS  Google Scholar 

  • Amir R, Galili G, Cohen H (2018) The metabolic roles of free amino acids during seed development. Plant Sci 275:11–18

    Article  CAS  PubMed  Google Scholar 

  • Calingacion M, Laborte A, Nelson A, Resurreccion A, Concepcion JC, Daygon VD (2014) Diversity of global rice markets and the science required for consumer-targeted rice breeding. PLoS ONE 9(1):e85106

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Chandrasekhar U, Mulk M (1970) Nutritive value of high yielding rice varieties Jaya, Padma and Hamsa. Indian J Nutr Diet 7:240–242

    Google Scholar 

  • Culea M, Scrob S, Suvar S, Podea P, Has I, Muste S (2015) Determination of amino acids in corn seed by gas chromatography-mass spectrometry. Anal Lett 48(1):37–46

    Article  CAS  Google Scholar 

  • Curtis TY, Halford NG (2016) Reducing the acrylamide-forming potential of wheat. Food Energy Secur 5:153–164

    Article  Google Scholar 

  • Eggum BO, Juliano BO, Maningat CC (1982) Protein and energy utilization of rice milling fractions by rats. Plant Food Hum Nutr 32:371–376

    Article  Google Scholar 

  • Fredriksson H, Tallving J, Rosen J, Aman P (2004) Fermentation reduces free asparagine in dough and acrylamide content in bread. Cereal Chem 81(5):650–653

    Article  CAS  Google Scholar 

  • Gunaratne A, Wu K, Li D, Bentota A, Corke H, Cai Y (2013) Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins. Food Chem 138(2–3):1153–1161

    Article  CAS  PubMed  Google Scholar 

  • Gunlu A, Gunlu N (2014) Taste activity value, free amino acid content and proximate composition of Mountain trout (Salmo trutta macrostigma Dumeril, 1858) muscles. Iran J Fish Sci 13(1):58–72

    Google Scholar 

  • Hafeel RF, Amararathna LBAP, Chamintha THT, Bentota AP, Abeysiriwardana DSDEZ, Muhandiram SKJ, Perumpuli B (2016) Glycemic index of improved rice varieties as influenced by degree of polishing and proximate composition including amylose content. Tropical Agriculturist 164:83–96

    Google Scholar 

  • Henderson JW, Ricker RD, Cliff WI (2000) Rapid, accurate, sensitive and reproducible HPLC analysis of amino acids. AAA technical note 5980–1193E. Agilent, USA

    Google Scholar 

  • Hettiarachchi HAPW, Rebeira SP, Prasantha BDR, Wickramasinghe HAM (2016) Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka. Sri Lankan J Biol 1:15–26

    Article  Google Scholar 

  • IARC (1994) Some industrial chemicals, International agency for research on cancer: Lyon, France

  • Imam MU, Azmi NH, Bhanger MI, Ismail N, Ismail M (2012) Antidiabetic properties of germinated brown rice: a systematic review. Evid-Based Compl Alt 2012:816501

    Article  Google Scholar 

  • Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H (2003) Blood-pressure-lowering effect of a novel fermented milk containing g-aminobutyric acid (GABA) in mild hypertensives. Eur J Clin Nutr 57:490–495

    Article  CAS  PubMed  Google Scholar 

  • Jakobs C, Jaeken J, Gibson KMG (1993) Inherited disorders of GABA. J Inherit Metab Dis 16:704–715

    Article  CAS  PubMed  Google Scholar 

  • Juliano BO, Villareal CP (1993) Grain quality evaluation of world rices. IRRI, Manila, Philippines, p 205

    Google Scholar 

  • Kamara JS, Konishi S, Sasanuma T, Abe T (2010) Variation in free amino acid profile among some rice (Oryza sativa L.) cultivars. Breed Sci 60:46–54

    Article  CAS  Google Scholar 

  • Karladeea D, Suriyonga S (2012) γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination. Sci Asia 38:13–17

    Article  CAS  Google Scholar 

  • Kasumyan AO (2016) Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes). J Evol Biochem Physiol 52:271–281

    Article  CAS  Google Scholar 

  • Komatsuzaki N, Tsukahara K, Toyoshima H (2007) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng 78:556–560

    Article  CAS  Google Scholar 

  • Liyanaarachchi GVV, Mahanama KRR, Somasiri HPPS, Punyasiri PAN, Kottawa-Arachchi JD (2020a) Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in the capital city of Sri Lanka. J Natl Sci Found 48(2):199–211

  • Liyanaarachchi GVV, Mahanama KRR, Somasiri HPPS, Punyasiri PAN, Kottawa-Arachchi JD (2020b) Analysis of totalamino acids in rice using a validated reversed-phase high performance liquid chromatographic method with diode array detection (RP-HPLC-DAD). Int J Anal Bioanal Methods. https://doi.org/10.35840/ijabm/2408

  • Liu K, Zheng J, Chen F (2017) Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice. LWT-Food Sci Technol 82:429–436

    Article  CAS  Google Scholar 

  • Liyanaarachchi GVV, Mahanama KRR, Somasiri HPPS, Punyasiri PAN (2018) Development and validation of a method for direct, underivatized analysis of free amino acids in rice using liquid chromatography–tandem mass spectrometry. J Chromatogr A 1568:131–139

    Article  CAS  PubMed  Google Scholar 

  • Lyon BG, Champagne ET, Vinyard BT, Windham WR, Ii FEB, Webb BD, Kohlwey DE (1999) Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice. Cereal Chem 76(1):56–62

    Article  CAS  Google Scholar 

  • Martin M, Fitzgerald MA (2002) Proteins in rice grains influence cooking properties! J Cereal Sci 36(3):285–294

    Article  CAS  Google Scholar 

  • Miczke A, Suliburska J, Pupek-musialik D, Ostrowska L, Jabłecka A (2015) Effect of L-arginine supplementation on insulin resistance and serum adiponectin concentration in rats with fat diet. Int J Clin Exp Med 8(7):10358–10366

    CAS  PubMed  PubMed Central  Google Scholar 

  • Mody I, Dekoninck Y, Otis TS, Soltesz I (1994) Bringing the cleft at GABA synapses in the brain. Trends Neurosci 17:517–525

    Article  CAS  PubMed  Google Scholar 

  • Mustafa A, Aman P, Andersson R, Eldin AK (2007) Analysis of free amino acids in cereal products. Food Chem 105:317–324

    Article  CAS  Google Scholar 

  • Nagaoka H (2005) Treatment of germinated wheat to increase levels of GABA and IP6 catalyzed by endogenous enzymes. Biotechnol Prog 21:405–410

    Article  CAS  PubMed  Google Scholar 

  • Ning H, Qiao J, Liu Z, Lin Z, Li G, Wang Q, Wang S, Ding Y (2010) Distribution of proteins and amino acids in milled and brown rice as affected by nitrogen fertilization and genotype. J Cereal Sci 52:90–95

    Article  CAS  Google Scholar 

  • Nishimura T, Kato H (1988) Taste of free amino acids and peptides. Food Rev Int 4:175–194

    Article  Google Scholar 

  • Park EJ, Chung JW, Park YJ, Chung IM, Ahn JK, Kim GH (2009) Association analysis of the amino acid contents in rice. J Integr Plant Biol 51(12):1126–1137

    Article  PubMed  CAS  Google Scholar 

  • Park K, Oh S (2007) Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour Technol 98:1675–1679

    Article  CAS  PubMed  Google Scholar 

  • Prasantha BDR (2018) Glycemic index of four traditional red pigmented rice. Integ Food Nutr Metab 5(5):1–3

    Google Scholar 

  • Premakumara GAS, Abeysekera WKSM, Ratnasooriya WD, Chandrasekharan NV, Bentota AP (2013) Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryzasativa L.) varieties. J Cereal Sci 58(3):451–456

    Article  CAS  Google Scholar 

  • Rambukwella R, Priyadarshana D (2016) Consumption Pattern and Consumer Preference for Different Rice Varieties in Selected Districts in Sri Lanka. Research Report No: 195, Hector Kobbekaduwa Agrarian research and training institute, Colombo 7, Sri Lanka

  • Rita A, Roberta F, Remo B, Mena R, Flavio M (2009) Nutritional and physicochemical characterization of Italian rice flours and starches. Food Sci Technol Res 15:507–518

    Article  Google Scholar 

  • Sekhar BPS, Reddy GM (1982) Amino acid profiles in some scented rice varieties. Theor Appl Genet 37:35–37

    Article  Google Scholar 

  • Shen S, Wang Y, Li M, Xu F, Chai L, Bao J (2015) The effect of anaerobic treatment on polyphenols, antioxidant properties, tocols and free amino acids in white, red, and black germinated rice (Oryza sativa L.). J Funct Foods 19:641–648

    Article  CAS  Google Scholar 

  • Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, Berghofer E (2011) Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem 124:132–140

    Article  CAS  Google Scholar 

  • Suppiah R, Yoshino M (1986) Some agroclimatological aspects of rice production in Sri Lanka. Geogr Rev Jpn 59:137–153

    Article  Google Scholar 

  • Verma DK, Srivastav PP (2017) Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice. Rice Sci 24:21–31

    Article  Google Scholar 

  • Withanawasam DM (2017) Heritage of heirloom rice varieties of Sri Lanka, Regional rice research & development centre. Department of Agriculture of Sri Lanka, Sri Lanka

    Google Scholar 

  • World Health Organization (2007) Joint technical report on protein and amino acid requirements in human nutrition, 935. Singapore

  • Xie L, Chen N, Duan B, Zhu Z, Liao X (2008) Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. Journal of Cereal Science 47 (2):372–379

    Article  CAS  Google Scholar 

  • Yang Y, Zhu K, Xia H, Chen L, Chen K (2014) Comparative proteomic analysis of indica and japonica rice varieties. Genet Mol Biol 661:652–661

    Article  Google Scholar 

  • Zilic S, Dodig D, Basic Z, Vancetovic J, Titan P, Duric N, Tolimir N (2017) Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Addit Contam Part A 34(5):705–713

    CAS  Google Scholar 

Download references

Acknowledgements

The authors gratefully thank to the Sri Lanka Treasury (TG 18/165) for the financial assistance granted to the Industrial Technology Institute (ITI) for this research and the RRDIs at Batalagoda for providing paddy samples for the study.

Author information

Authors and Affiliations

  1. Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka

    G. V. V. Liyanaarachchi & H. P. P. S. Somasiri

  2. University of Colombo, Colombo 3, Sri Lanka

    G. V. V. Liyanaarachchi & K. R. R. Mahanama

  3. Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo 3, Sri Lanka

    P. A. N. Punyasiri

  4. Rice Research and Development Institute, Batalagoda, Ibbagamuwa, Sri Lanka

    K. A. K. Wijesena

  5. Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka

    J. D. Kottawa-Arachchi

Authors
  1. G. V. V. Liyanaarachchi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. R. R. Mahanama
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. P. P. S. Somasiri
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P. A. N. Punyasiri
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. K. A. K. Wijesena
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. J. D. Kottawa-Arachchi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to G. V. V. Liyanaarachchi.

Ethics declarations

Conflict of interest

We wish to confirm that there are no known conflicts of interest associated with this publication.

Supplementary information

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Liyanaarachchi, G.V.V., Mahanama, K.R.R., Somasiri, H.P.P.S. et al. Profiling of amino acids in traditional and improved rice (Oryza sativa L.) varieties of Sri Lanka and their health promoting aspects. CEREAL RESEARCH COMMUNICATIONS 49, 441–448 (2021). https://doi.org/10.1007/s42976-020-00125-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s42976-020-00125-x

Keywords

Search

Navigation