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Kim GR, Jung ES, Lee S, Lim SH, Ha SH, Lee CH. Combined mass spectrometry-based metabolite profiling of different pigmented rice (Oryza sativa L.) seeds and correlation with antioxidant activities. Molecules 2014; 19:15673-86. [PMID: 25268721 PMCID: PMC6271636 DOI: 10.3390/molecules191015673] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 09/26/2014] [Accepted: 09/27/2014] [Indexed: 11/16/2022] Open
Abstract
Nine varieties of pigmented rice (Oryza sativa L.) seeds that were black, red, or white were used to perform metabolite profiling by using ultra-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography (GC) TOF-MS, to measure antioxidant activities. Clear grouping patterns determined by the color of the rice seeds were identified in principle component analysis (PCA) derived from UPLC-Q-TOF-MS. Cyanidin-3-glucoside, peonidin-3-glucoside, proanthocyanidin dimer, proanthocyanidin trimer, apigenin-6-C-glugosyl-8-C-arabiboside, tricin-O-rhamnoside-O-hexoside, and lipids were identified as significantly different secondary metabolites. In PCA score plots derived from GC-TOF-MS, Jakwangdo (JKD) and Ilpoom (IP) species were discriminated from the other rice seeds by PC1 and PC2. Valine, phenylalanine, adenosine, pyruvate, nicotinic acid, succinic acid, maleic acid, malonic acid, gluconic acid, xylose, fructose, glucose, maltose, and myo-inositol were significantly different primary metabolites in JKD species, while GABA, asparagine, xylitol, and sucrose were significantly distributed in IP species. Analysis of antioxidant activities revealed that black and red rice seeds had higher activity than white rice seeds. Cyanidin-3-glucoside, peonidin-3-glucoside, proanthocyanidin dimers, proanthocyanidin trimers, and catechin were highly correlated with antioxidant activities, and were more plentiful in black and red rice seeds. These results are expected to provide valuable information that could help improve and develop rice-breeding techniques.
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Affiliation(s)
- Ga Ryun Kim
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea
| | - Eun Sung Jung
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea
| | - Sarah Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea
| | - Sun-Hyung Lim
- National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Korea
| | - Sun-Hwa Ha
- Department of Genetic Engineering and Crop Biotech Institute, College of Life Sciences, Kyung Hee University, Suwon 446-701, Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Korea.
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Zhang H, Shao Y, Bao J, Beta T. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Food Chem 2014; 172:630-9. [PMID: 25442600 DOI: 10.1016/j.foodchem.2014.09.118] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Revised: 09/17/2014] [Accepted: 09/19/2014] [Indexed: 02/05/2023]
Abstract
Advanced breeding lines made from the cross between the black and white rice as parents were collected to evaluate phenolic levels and antioxidant properties. No free phenolic acid was found in the soluble fraction, while p-coumaric acid, ferulic acid, isoferulic acid and vanillic acid were identified in insoluble bound fractions. Of noteworthy, is isoferulic acid which has rarely been reported to occur in cereal grains. Phenolic dehydrodimers were only observed in the insoluble bound fractions, which mainly consisted of 8-5'-coupled diferulic acids and 5-5'-coupled diferulic acids. Cyanidin 3-glucoside, peonidin 3-glucoside and cyanidin occurred in black and some light-purple rice samples. The breeding line YF53 has the highest total phenolic content (23.3mg ferulic acid equiv./g), total anthocyanin content (2.07 mg cyanidin-3-glu equiv./g), and antioxidant activities. The results indicate that it is possible to develop advanced breeding lines for improvement of the phenolic profiles and antioxidant capacity with high yield.
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Affiliation(s)
- Hongcheng Zhang
- Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada; Bee Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yafang Shao
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada; Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg R3T 2N2, Canada.
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Paiva FF, Vanier NL, Berrios JDJ, Pan J, Villanova FDA, Takeoka G, Elias MC. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.05.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Karimi E, Mehrabanjoubani P, Keshavarzian M, Oskoueian E, Jaafar HZE, Abdolzadeh A. Identification and quantification of phenolic and flavonoid components in straw and seed husk of some rice varieties (Oryza sativa L.) and their antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2324-30. [PMID: 24415452 DOI: 10.1002/jsfa.6567] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Revised: 01/05/2014] [Accepted: 01/10/2014] [Indexed: 05/16/2023]
Abstract
BACKGROUND Plant foods are rich sources of bioactive compounds that can act as antioxidants to prevent heart disease, reduce inflammation, reduce the incidence of cancers and diabetes. This study aimed to determine the phenolics and flavonoids profiling in three varieties of rice straw and five varieties of the seed husk of Iranian rice using high-performance liquid chromatography (HPLC). Furthermore, the antioxidant activities of the extracts were evaluated by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and nitric oxide assays. RESULTS HPLC analyses showed that the gallic acid, pyrogallol, apigenin and rutin were the main phenolic and flavonoid compounds in all varieties of rice. In addition, the methanolic extracts of Hashemi and Ali Kazemi varieties showed the highest amounts of phenolic and flavonoid contents, respectively. Rice straw and husk of Iranian varieties showed considerable antioxidant activity and Hashemi indicated significantly (P < 0.01) higher DPPH and nitric oxide free radical scavenging activities when compared to the other varieties. CONCLUSION The present study revealed that rice straw and seed husk of Iranian varieties shows high antioxidant activities and they contain various types of phenolic and flavonoid compounds that could be use in food and medical industries.
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Affiliation(s)
- Ehsan Karimi
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400, UPM Serdang, Selangor, Malaysia
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Zheng X, Chen S, Li Q, Lin R, Lin W. Determination of Phenolic Acids in Root Exudates of Allelopathic Rice by Solid Phase Extraction-Ion Chromatography with Conductivity Detection. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.900778] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Wang Y, Liu Y, Xiao C, Liu L, Hao M, Wang J, Liu X. Simultaneous determination of 15 phenolic constituents of Chinese black rice wine by HPLC-MS/MS with SPE. J Food Sci 2014; 79:C1100-5. [PMID: 24784995 DOI: 10.1111/1750-3841.12483] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Accepted: 04/07/2014] [Indexed: 01/23/2023]
Abstract
UNLABELLED This study established a new method for quantitative and qualitative determination of certain components in black rice wine, a traditional Chinese brewed wine. Specifically, we combined solid-phase extraction and high-performance liquid chromatography (HPLC) with triple quadrupole mass spectrometry (MS/MS) to determine 8 phenolic acids, 3 flavonols, and 4 anthocyanins in black rice wine. First, we clean samples with OASIS HLB cartridges and optimized extraction parameters. Next, we performed separation on a SHIM-PACK XR-ODS column (I.D. 3.0 mm × 75 mm, 2.2 μm particle size) with a gradient elution of 50% aqueous acetonitrile (V/V) and water, both containing 0.2% formic acid. We used multiple-reaction monitoring scanning for quantification, with switching electrospray ion source polarity between positive and negative modes in a single chromatographic run. We detected 15 phenolic compounds properly within 38 min under optimized conditions. Limits of detection ranged from 0.008 to 0.030 mg/L, and average recoveries ranged from 60.8 to 103.1% with relative standard deviation ≤8.6%. We validated the method and found it to be sensitive and reliable for quantifying phenolic compounds in rice wine matrices. PRACTICAL APPLICATION This study developed a new, reliable HPLC-MS/MS method for simultaneous determination of 15 bioactive components in black rice wine. This method was validated and found to be sensitive and reliable for quantifying phenolic compounds in rice wine.
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Affiliation(s)
- Yutang Wang
- College of Food Science and Engineering, Northwest A&F Univ, Yangling 712100, Shaanxi, P.R. China
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Deng GF, Xu XR, Zhang Y, Li D, Gan RY, Li HB. Phenolic compounds and bioactivities of pigmented rice. Crit Rev Food Sci Nutr 2013; 53:296-306. [PMID: 23216001 DOI: 10.1080/10408398.2010.529624] [Citation(s) in RCA: 145] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities. Special attention is paid to the bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
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Affiliation(s)
- Gui-Fang Deng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
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Seo GU, Choi SY, Kim TW, Ryu SG, Park JH, Lee SC. Functional Activities of Makgeolli By-products as Cosmetic Materials. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.4.505] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Khoddami A, Wilkes MA, Roberts TH. Techniques for analysis of plant phenolic compounds. Molecules 2013; 18:2328-75. [PMID: 23429347 PMCID: PMC6270361 DOI: 10.3390/molecules18022328] [Citation(s) in RCA: 503] [Impact Index Per Article: 45.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Revised: 01/10/2013] [Accepted: 01/31/2013] [Indexed: 01/04/2023] Open
Abstract
Phenolic compounds are well-known phytochemicals found in all plants. They consist of simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and flavonoids. Substantial developments in research focused on the extraction, identification and quantification of phenolic compounds as medicinal and/or dietary molecules have occurred over the last 25 years. Organic solvent extraction is the main method used to extract phenolics. Chemical procedures are used to detect the presence of total phenolics, while spectrophotometric and chromatographic techniques are utilized to identify and quantify individual phenolic compounds. This review addresses the application of different methodologies utilized in the analysis of phenolic compounds in plant-based products, including recent technical developments in the quantification of phenolics.
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Affiliation(s)
- Ali Khoddami
- Department of Plant and Food Sciences, University of Sydney, Sydney, NSW 2006, Australia; E-Mails: (A.K.); (M.A.W.)
| | - Meredith A. Wilkes
- Department of Plant and Food Sciences, University of Sydney, Sydney, NSW 2006, Australia; E-Mails: (A.K.); (M.A.W.)
| | - Thomas H. Roberts
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +61-2-8627-1042; Fax: +61-2-8627-1099
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60
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Irakli MN, Samanidou VF, Biliaderis CG, Papadoyannis IN. Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection. J Sep Sci 2012; 35:1603-11. [PMID: 22761138 DOI: 10.1002/jssc.201200140] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An analytical method based on an optimized solid-phase extraction procedure and followed by high-performance liquid chromatography (HPLC) separation with diode array detection was developed and validated for the simultaneous determination of phenolic acids (gallic, protocatechuic, 4-hydroxy-benzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, sinapic, and cinnamic acids), flavanols (catechin and epicatechin), flavonols (myricetin, quercetin, kaempferol, quercetin-3-O-glucoside, hyperoside, and rutin), flavones (luteolin and apigenin) and flavanones (naringenin and hesperidin) in rice flour (Oryza sativa L.). Chromatographic separation was carried out on a PerfectSil Target ODS-3 (250 mm × 4.6 mm, 3 μm) column at temperature 25°C using a mobile phase, consisting of 0.5% (v/v) acetic acid in water, methanol, and acetonitrile at a flow rate 1 mL min(-1) , under gradient elution conditions. Application of optimum extraction conditions, elaborated on both Lichrolut C(18) and Oasis HLB cartridges, have led to extraction of phenolic acids and flavonoids from rice flour with mean recoveries 84.3-113.0%. The developed method was validated in terms of linearity, accuracy, precision, stability, and sensitivity. Repeatability (n = 5) and inter-day precision (n = 4) revealed relative standard deviation (RSD) <13%. The optimized method was successfully applied to the analysis of phenolic acids and flavonoids in pigmented (red and black rice) and non-pigmented rice (brown rice) samples.
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Affiliation(s)
- Maria N Irakli
- Cereal Institute, National Agricultural Research Foundation, Thessaloniki, Greece
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61
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Chakuton K, Puangpronp D, Nakornriab M. Phytochemical Content and Antioxidant Activity of Colored and Non-colored Thai Rice Cultivars. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajps.2012.285.293] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Irakli MN, Samanidou VF, Biliaderis CG, Papadoyannis IN. Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction. Food Chem 2012; 134:1624-32. [DOI: 10.1016/j.foodchem.2012.03.046] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Revised: 02/29/2012] [Accepted: 03/11/2012] [Indexed: 10/28/2022]
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63
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Tananuwong K, Tangsrianugul N. Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03159.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kanitha Tananuwong
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok; 10330; Thailand
| | - Nuttinee Tangsrianugul
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok; 10330; Thailand
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64
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Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.03.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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65
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Manosroi A, Ruksiriwanich W, Kietthanakorn BO, Manosroi W, Manosroi J. Relationship between biological activities and bioactive compounds in the fermented rice sap. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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66
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Vichapong J, Santaladchaiyakit Y, Burakham R, Srijaranai S. Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines. Journal of Food Science and Technology 2011; 51:664-72. [PMID: 24741159 DOI: 10.1007/s13197-011-0556-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2011] [Accepted: 09/30/2011] [Indexed: 10/16/2022]
Abstract
A cloud-point extraction (CPE) was developed for the determination of 12 phenolic compounds (i.e. gallic acid, procatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, guaiacol, p-cresol, o-cresol and 3,5-xylenol) using reversed-phase high performance liquid chromatography (RP-HPLC) with photodiode array (PDA) detection. The optimum CPE conditions were 2.0% (w/v) Triton X-114, 3.0% (w/v) Na2SO4 and 20-min equilibrated at 45 °C. The surfactant-rich phase was then analyzed by HPLC using a Symmetry C18 column, gradient mobile phase of acetonitrile and 1% (v/v) acetic acid, and PDA detection at 280 nm. Under the optimum condition, the target phenolic compounds were separated within 25 min. CPE gave higher enrichment factor up to 15-fold compared to that of direct analysis. The proposed method showed good analytical performances with limits of detection in the range 0.01-0.1 mg L(-1) and precisions with relative standard deviation (RSD) lower than 5% for retention time and 10% for peak area. The method was successfully applied to the analysis of phenolic compounds in Thai local wine samples. Gallic acid, procatechuic acid, and vanillic acid were the highest phenolics found in the studied wines with the contents up to 172.4, 99.1, and 26.6 mg L(-1), respectively. The recovery of the spiked wine samples (0.5, 1.0, and 2.0 mg L(-1)) were obtained in the range of 90.4-110%. High total phenolic content, total flavonoids, and antioxidant activity (DPPH method) in the studied wines were also observed.
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Affiliation(s)
- Jitlada Vichapong
- Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Yanawath Santaladchaiyakit
- Department of Chemistry, Faculty of Engineering, Rajamangala University of Technology Isan, Khon Kaen Campus, Khon Kaen, 40000 Thailand
| | - Rodjana Burakham
- Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Supalax Srijaranai
- Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002 Thailand
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Choi SP, Kim SP, Kang MY, Nam SH, Friedman M. Protective effects of black rice bran against chemically-induced inflammation of mouse skin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10007-10015. [PMID: 20731354 DOI: 10.1021/jf102224b] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
We investigated the inhibitory effects of black rice (cv. LK1-3-6-12-1-1) bran against 12-O-tetradecanolylphorbol-13-acetate (TPA)-induced skin edema and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) in inflammatory mouse models. We also determined the effects of the bran extract on the following biomarkers: pro-inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), eicosanoids leukotriene B4 (LTB4), and prostaglandin E2 (PGE2). Topical application of TPA to ears of CD-1 mice induced inflammation accompanied with substantial increase in TNF-α, IL-1β, IL-6, LTB4, and PGE2 levels and an elevation in intercellular adhesion molecule-1 (ICAM-1) gene expressions in ear skin tissues. Intraperitoneal injection of black rice bran extract prior to TPA application in mice significantly suppressed TPA-induced inflammation (edema) and induced a marked decrease in the production of TNF-α, IL-1β, IL-6, and LTB4. Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a nonpigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and antiallergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.
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Affiliation(s)
- Sun Phil Choi
- Department of Biological Science, Ajou University, Suwon 443-749, Korea
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