Effect of a Histamine H2 Type Receptor Antagonist (WY 45, 727) on the Healing of Gastric Ulcers in Ponies

Using video gastroscopy, the efficacy of a Histamine-H2 type receptor antagonist (WY 45, 727) was investigated in young ponies with spontaneous and experimentally induced gastric ulcers. Oral administration of WY 45, 727 at 2 mg/kg and 10 mg/kg of body weight every 12 hours for 14 days resulted in complete healing of spontaneous gastric ulcers in the non-glandular portion of the stomach in 2/5 (40%) and 3/4 (75%) of the ponies, respectively, compared (P < 0.05) to 0/5 (0%) placebo-treated ponies. After intramuscular administration of flunixin meglumine at 1.5 mg/kg body weight every 8 hours for 6 days, 9/18 ponies had ulcers in the non-glandular portion of the stomach. Oral administration of WY 45, 727 at 10 mg/kg body weight every 12 hours for 14 days resulted in complete healing of the non-glandular gastric ulcers in 3/4 (75%) compared with (P < 0.05) 1/5 (20%) placebo-treated ponies. This study indicates that 1) the occurrence of subclinical ulcers may be common in young ponies; 2) flunixin meglumine at 1.5 mg/kg intramuscularly every 8 hours for 6 days may result in ulcers of the non-glandular stomach in ponies; and 3) WY 45, 727, a histaminergic H2 type receptor antagonist could be of value in the therapeutic management of ulcers in the non-glandular stomach of foals and adult horses.     

Effect of Parboiling on Milling,Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

Germinated brown rice is considered a more nutritious and palatable cooked product than conventional brown rice. However, germination usually decreases rice milling yield and alters some physicochemical properties. Parboiling is commonly used to increase milling yield and retain nutrients, but it also changes rice color and texture. The objective of this study was to investigate the effect of parboiling on milling, physicochemical, and textural properties of a medium‐grain and a long‐grain rice after germination at varying durations. Germinated rice samples of three germination durations were prepared with one germination time before the optimum time at which 70% of rice revealed hull protrusion, the optimum time, and one time after. Germinated rice was then immediately parboiled at 120°C for 20 min and was then immediately dried. The milling, physicochemical, and textural properties of parboiled germinated rice from both cultivars were determined. Parboiling significantly decreased the percentage of brokens, whiteness, and the apparent amylose content and increased γ‐aminobutyric acid content (GABA) in the nongerminated rice and rice at the first germination duration for both cultivars. Parboiling reduced pasting viscosities for both cultivars, but Jupiter still exhibited higher pasting viscosities than Wells. Cooked parboiled germinated rice was overall softer than nonparboiled rice because of kernel splitting, but Wells remained harder and less sticky than Jupiter. In conclusion, it is beneficial to combine parboiling with germination to enhance nutritional values and improve milling properties without affecting textural properties for both rice cultivars.     

Effect of Moisture Content and Temperature on Respiration Rate of Rice

One cause of yellowing or stackburn of rice may be elevated respiration rates caused by storage at either high moisture content (MC) or temperature. The effect of MC and temperature on the respiration rate of Oryza sativa L. ‘Bengal’ and ‘Cypress’ rice harvested in the fall of 1998 was investigated. For respiration rate measurement of rough rice at different temperatures, rice samples at high, medium, and low MC were sealed in quart jars and equilibrated to temperatures of 20–80°C. The respiration rate was quantified by measuring the rate of CO₂ accumulation in the free air space. To determine the effect of MC on respiration rate, rough rice was tested at 12–25% MC. Respiration was greatly affected by MC and temperature. The response of respiration to temperature was dependent on MC and varied between rice cultivars. Respiration rates increased as MC increased from ≈15 to 25%. Maximum respiration was at 50°C when MC was high (20–25%). At 15% MC, respiration increased from 20 to 70°C, while respiration of 12% MC rice, although very low, appeared to increase up to 80°C. A model was developed from this data to predict the respiration rate of rice over the MC range tested.     

Glassy State Transition and Rice Drying: Development of a Brown Rice State Diagram

The effect of moisture content (MC) on the glass transition temperature (T_g) of individual brown rice kernels of Bengal, a medium‐grain cultivar, and Cypress, a long‐grain cultivar, was studied. Three methods were investigated for measuring T_g: differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and dynamic mechanical analysis (DMA). Among these methods, TMA was chosen, because it can also measure changes in the thermal volumetric coefficient (β) of the kernel during glass transition. TMA‐measured T_g at similar MC levels for both cultivars were not significantly different and were combined to generate a brown rice state diagram. Individual kernel T_g for both cultivars increased from 22 to 58°C as MC decreased from 27 to 3% wb. Linear and sigmoid models were derived to relate T_g to MC. The linear model was sufficient to describe the property changes in the MC range encountered during rice drying. Mean β values across both cultivars in the rubbery state was 4.62 × 10^‐4/°C and was higher than the mean β value of 0.87 × 10^‐4/°C in the glassy state. A hypothetical rice drying process was mapped onto the combined state diagram generated for Bengal and Cypress.