Table 3. The amounts of choline and the related metabolites in rice-related foods.
| Analyte | White rice (ng/mg) |
Brown rice (ng/mg) |
Rice bran (ng/mg) |
Brown rice malt (ng/mg) |
FBRA (ng/mg) |
|---|---|---|---|---|---|
| Choline | 34.5 ± 10.6 | 102 ± 20.9 | 450 ± 55.5 | 17.2 ± 4.12 | 41.7 ± 11.3 |
| Acetylcholine | 0.191 ± 0.0825 | 0.802 ± 0.140 | 10.6 ± 1.99 | 1.79 ± 0.332 | 7.06 ± 2.03 |
| Betaine | 4.85 ± 9.13 | 5.11 ± 1.24 | 32.6 ± 5.33 | 51.8 ± 27.7 | 677 ± 111 |
| Phosphocholine | 46.5 ± 53.3 | 33.4 ± 41.2 | N.D. | N.D. | N.D. |
| Glycerophosphocholine | 33.1 ± 8.33 | 83.4 ± 31.1 | 553 ± 262 | 961 ± 170 | 555 ± 124 |
| LPC (sn-1, 16:0) | 56.3 ± 20.5 | 54.9 ± 24.4 | 13.5 ± 24.0 | 22.4 ± 8.11 | 11.9 ± 10.4 |
| LSM (d18:1/18:0) | 0.258 ± 0.324 | 0.13 ± 0.00707 | 0.126 ± 0.00506 | N.D. | 0.122 ± 0.00439 |
FBRA, fermented brown rice and rice bran with Aspergillus oryzae; LPC, lysophosphatidylcholine; LSM, lysosphingomyelin.