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Siripattanakulkajorn C, Sombutsuwan P, Villeneuve P, Baréa B, Domingo R, Lebrun M, Aryusuk K, Durand E. Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran. Food Chem 2024; 463:141124. [PMID: 39243623 DOI: 10.1016/j.foodchem.2024.141124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 08/05/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods.
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Affiliation(s)
- Chatchai Siripattanakulkajorn
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand
| | - Piraporn Sombutsuwan
- Pilot Plant Development and Training Institute (PDTI), King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand
| | - Pierre Villeneuve
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Bruno Baréa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Romain Domingo
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Marc Lebrun
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Kornkanok Aryusuk
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand; Pilot Plant Development and Training Institute (PDTI), King Mongkut's University of Technology Thonburi (KMUTT), Bangkhuntien, Bangkok 10150, Thailand.
| | - Erwann Durand
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France.
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I S, Jayadeep A. Enzyme-treated red rice (Oryza sativa L.) bran extracts mitigate inflammatory markers in RAW 264.7 macrophage cells and exhibit anti-inflammatory efficacy greater/comparable to ferulic acid, catechin, γ-tocopherol, and γ-oryzanol. JOURNAL OF ETHNOPHARMACOLOGY 2024; 323:117616. [PMID: 38142877 DOI: 10.1016/j.jep.2023.117616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 12/15/2023] [Accepted: 12/17/2023] [Indexed: 12/26/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Rice (Oryza sativa L.), a staple food for a significant portion of the global population, has been recognized for its traditional medicinal properties for centuries. Rice bran, a by-product of rice milling, contains many bioactive compounds with potential pharmaceutical and therapeutic benefits. In recent years, research has highlighted the anti-inflammatory potential of rice bran, contributed by the bioactive components concentrated in their bran but, unfortunately, entrapped in the bran matrix, with limited bioavailability. Previous studies have reported that the enzymatic treatment of rice bran improves the bran's bioactive compound profile but did not investigate its impact on chronic conditions such as inflammation. AIM OF THE STUDY This study investigates the anti-inflammatory effects of endo-1,4-β-xylanase (ERB) and Viscozyme (VRB) treated red rice bran extracts against lipopolysaccharide-induced inflammation in RAW264.7 macrophages in comparison with non-enzyme-treated bran (CRB). Further established their efficacy with known anti-inflammatory compounds-ferulic acid (FA), catechin (CAT), γ-tocopherol (GTP), and γ-oryzanol (ORZ). MATERIALS AND METHODS The RAW 264.7 macrophage cells were pre-treated with non-toxic concentrations (10-200 μg/mL) of FA, CAT, GTP, ORZ, CRB, ERB, and VRB, followed by inflammatory stimulation with LPS for 24 h. Further, the cell supernatant and pellets were harvested to study the anti-inflammatory effects by evaluating and measuring their efficacy in inhibiting pro-inflammatory cytokines (TNF-α, IL-6, IL-10, IL-1β) and mediators (ROS, NO, PGE2, COX2, iNOS) through biochemical, ELISA, and mRNA expression studies. RESULTS The findings showed that both ERB and VRB effectively inhibited the production of pro-inflammatory markers (TNF-α, IL-6) and mediators (ROS, NO, PGE2) by downregulating mRNA expressions of inflammatory genes (TNF-α, IL-1β, IL-6, IL-10, COX2, iNOS) and demonstrated anti-inflammatory efficacy higher than CRB. On comparison, ERB demonstrated exceptional efficacy by causing a reduction of 48% in ROS, 20% in TNF-α, and 23% in PGE2 at 10 μg/mL, surpassing the anti-inflammatory capabilities of all the bioactive compounds, FA and ORZ, respectively. At the same time, VRB exhibited remarkable efficacy by reducing NO production by 52% at 200 μg/mL and IL-6 by 66% at 10 μg/mL, surpassing FA, CAT, ORZ, and GTP. Further, ERB downregulated the mRNA expression of IL-10 and iNOS, while VRB downregulated TNF-α, IL-1β, and COX2 expression. Both extracts equally downregulated IL-6 expression at 10 μg/mL, demonstrating the efficacy more remarkable/on par with established anti-inflammatory compounds. CONCLUSIONS Overall, enzyme-treated rice bran/extract, particularly ERB, possesses excellent anti-inflammatory properties, making them promising agents for alternatives to contemporary nutraceuticals/functional food against inflammatory diseases.
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Affiliation(s)
- Sapna I
- Department of Grain Science and Technology, CSIR- Central Food Technological Research Institute, Mysore -570020, Karnataka, India.
| | - A Jayadeep
- Department of Grain Science and Technology, CSIR- Central Food Technological Research Institute, Mysore -570020, Karnataka, India.
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Shendy HM, Mohamed SS, Abd El-Haleim EA, Galal O, Wadie W, Helal A, Khayyal MT. Rice bran extract mitigates depressive-like behavior in dextran sulfate sodium-induced colitis: Involvement of the gut-brain axis and Sirt1 signaling pathway. Food Chem Toxicol 2024; 184:114386. [PMID: 38123053 DOI: 10.1016/j.fct.2023.114386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/23/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023]
Abstract
Inflammatory bowel disease (IBD) patients frequently suffer from depressive disorders as well. The present study was carried out to explore whether treatment with a standardized rice bran extract (RBE) could affect depression-like behavior in rats with dextran sulfate sodium (DSS)-induced colitis. Male Wistar rats were treated with RBE (100 mg/kg/day; p.o.) for 2 weeks. During the second week, colitis was induced by feeding the rats with 5 % (w/v) DSS in drinking water. RBE protected against DSS-induced body weight loss as well as against the macro- and microscopic inflammatory changes of the colon. Additionally, RBE mitigated DSS-induced dysregulation in blood-brain barrier tight junctional proteins, preserved the hippocampal histopathological architecture and improved the animal behavior in the forced swimming test. This was associated with modulation of hippocampal oxidative stress marker; GSH as well as hippocampal pro-inflammatory mediators; NF-ĸB and IL-1β. Treatment with RBE also led to a profound increase in the hippocampal levels of Sirt1, PGC-1α, Nrf2, and HO-1, which were drastically dropped by DSS. In conclusion, the study revealed the protective effect of RBE against DSS-induced depressive-like behavior through modulation of different parameters along the gut-brain axis and up-regulated the Sirt1/PGC-1α/Nrf2/HO-1 signaling pathway.
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Affiliation(s)
| | - Sarah S Mohamed
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Cairo University, Egypt
| | - Enas A Abd El-Haleim
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Cairo University, Egypt.
| | - Omneya Galal
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Ahram Canadian University, Egypt
| | - Walaa Wadie
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Cairo University, Egypt
| | | | - Mohamed T Khayyal
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Cairo University, Egypt
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Chen T, Xie L, Wang G, Jiao J, Zhao J, Yu Q, Chen Y, Shen M, Wen H, Ou X, Xie J. Anthocyanins-natural pigment of colored rice bran: Composition and biological activities. Food Res Int 2024; 175:113722. [PMID: 38129038 DOI: 10.1016/j.foodres.2023.113722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.
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Affiliation(s)
- Ting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liuming Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Gang Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jilan Jiao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Junwei Zhao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoyan Ou
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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Leonarski E, Kuasnei M, Cesca K, Oliveira DD, Zielinski AAF. Black rice and its by-products: anthocyanin-rich extracts and their biological potential. Crit Rev Food Sci Nutr 2023; 64:9261-9279. [PMID: 37194647 DOI: 10.1080/10408398.2023.2211169] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds with biological potential, mainly anthocyanins. These compounds have reported effects on anti-obesity, antidiabetic, antimicrobial, anticancer, neuroprotective, and cardiovascular disease. Therefore, the extract from black rice or its by-products have great potential for application as ingredients in functional foods, supplements, or pharmacological formulations. This overview summarizes the methods employed for the extraction of anthocyanins from both black rice and its by-products. In addition, trends in applications of these extracts are also evaluated regarding their biological potential. Commonly, the extraction methods used to recover anthocyanins are conventional (maceration) and some emerging technologies (Ultrasound-Assisted Extraction - UAE, and Microwave-Assisted Extraction - MAE). Anthocyanin-rich extracts from black rice have presented a biological potential for human health. In vitro and in vivo assays (in mice) showed these compounds mainly with anti-cancer properties. However, more clinical trials are still needed to prove these potential biological effects. Extracts from black rice and its by-products have great potential in applying functional products with beneficial characteristics to humans and reducing agro-industrial residues.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Mayara Kuasnei
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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Wongwaiwech D, Kamchonemenukool S, Ho CT, Li S, Majai N, Rungrat T, Sujipuli K, Pan MH, Weerawatanakorn M. Bioactives from Crude Rice Bran Oils Extracted Using Green Technology. Molecules 2023; 28:molecules28062457. [PMID: 36985429 PMCID: PMC10057060 DOI: 10.3390/molecules28062457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/21/2023] [Accepted: 02/24/2023] [Indexed: 03/11/2023] Open
Abstract
Crude rice bran oils from different rice cultivars and extraction methods bear different contents of nutraceuticals. The health benefits of lowering cholesterol activity of rice bran oil being confirmed by many reports are partly attributed to non-nutrient nutraceuticals, especially γ-oryzanol, phytosterols, and policosanols. As the world has been facing the global warming crisis, green extraction technology is gaining attention from many sectors. The current study aims to compare the nutraceutical composition with respect to γ-oryzanol, phytosterol, and policosanol content as well as the antioxidant properties of crude rice bran oils extracted from white and red rice bran using three green technologies, comparing with conventional hexane extraction. The data show that the traditional solvent extraction gave the highest oil yield percentage (26%), but it was not significantly different from subcritical liquefied dimethyl ether extraction (24.6%). Subcritical liquefied dimethyl ether extraction gave higher oil yield than supercritical CO2 extraction (15.5–16.2%). The crude rice bran oil extracted using subcritical liquefied dimethyl ether extraction produced the highest total phenolic contents and antioxidant activities. The highest γ-oryzanol content of the crude rice bran oil was found in oil extracted by conventional cold press (1370.43 mg/100 g). The γ-oryzanol content of the oil obtained via subcritical liquefied dimethyl ether extraction was high (1213.64 mg/100 g) compared with supercritical CO2 extraction. The red rice bran yielded the crude rice bran oil with the highest total phytosterol content compared with the white bran, and the oil from red rice bran extracted with subcritical liquefied dimethyl ether generated the highest total phytosterol content (1784.17 mg/100 g). The highest policosanol content (274.40 mg/100 g) was also found in oil obtained via subcritical liquefied dimethyl ether extraction.
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Affiliation(s)
- Donporn Wongwaiwech
- Department of Agro-Industry, Rajamangala University of Technology Lanna Tak, 41/1 Moo 7, Mai Ngam, Mueang, Tak 63000, Thailand
| | - Sudthida Kamchonemenukool
- Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Shiming Li
- Department of Food Science, College of Life Sciences, Huanggang Normal University, Huanggang 438000, China
| | - Nutthaporn Majai
- Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand
| | - Tepsuda Rungrat
- Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand
| | - Kawee Sujipuli
- Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand
| | - Min-Hsiung Pan
- Institute of Food Science and Technology, National Taiwan University, No.1, Section 4, Roosevelt Road, Taipei 10617, Taiwan
| | - Monthana Weerawatanakorn
- Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand
- Correspondence: ; Tel.: +66-0629514194
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de Freitas Pires DG, de Araújo LM, Mesquita PG, Neves FDAR, Borin MDF. Antioxidant activity of mycelia methanolic extracts of endophytic fungi BvFV and BvFIX isolated from leaves of Bauhinia variegata. FRONTIERS IN FUNGAL BIOLOGY 2022; 3:1048734. [PMID: 37746214 PMCID: PMC10512253 DOI: 10.3389/ffunb.2022.1048734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 11/17/2022] [Indexed: 09/26/2023]
Abstract
Endophytes are considered an essential source of natural products. Skin is the body's largest organ; its primary function is the protection of other organs, and aging is one of the most relevant problems associated with this organ. UV radiation generates reactive oxygen species (ROS), which lead to skin degeneration and consequent aging. The main endogenous antioxidants that neutralize ROS are enzymatic antioxidants such as superoxide dismutase (SOD), catalase, glutathione peroxidase, and glutathione reductase, and non-enzymatic antioxidants, such as glutathione and α-tocopherol. Nuclear receptors are involved in molecular mechanisms that control the aging process, especially peroxisome proliferator-activated receptors (PPAR), which regulate the function and expression of genes that modulate the balance between matrix metalloproteinases (MMP) activity and the expression of collagen. Some natural compounds, such as polyphenols, can activate PPAR and reduce the activation of MMP and collagen degradation. In this work, the antioxidant activity of the mycelia methanolic extracts of two endophytic fungi isolated from leaves of Bauhinia variegata, named BvFV and BvFIX, their action as PPAR agonists, and their effect on the activity of antioxidant defense system enzymes were evaluated. The mycelia methanolic extract of BvFV showed a weak agonist effect on PPARβ/δ, a high capability to inhibit lipid peroxidation, increased catalase activity, and increased superoxide dismutase activity by approximately 64%. In contrast, BvFIX increased catalase activity and increased superoxide dismutase activity in a dose-dependent manner, with an increase of 49.62% ± 7.87%, 56.64% ± 12.27%, and 240.46% ± 26.11% at concentrations of 25 µg/mL, 50 µg/mL and 100 µg/mL, respectively, in human dermal fibroblasts submitted to oxidative stress. These results suggest that the metabolites of the mycelia of endophytic fungi studied are promising to act in the chemoprevention of skin aging.
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Affiliation(s)
| | | | | | | | - Maria de Fátima Borin
- Laboratory of Molecular Pharmacology, Department of Pharmacy, Health Sciences Faculty, University of Brasilia, Brasilia, Brazil
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Shahidi F, Danielski R, Rhein SO, Meisel LA, Fuentes J, Speisky H, Schwember AR, de Camargo AC. Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects. PLANTS (BASEL, SWITZERLAND) 2022; 11:3283. [PMID: 36501323 PMCID: PMC9739071 DOI: 10.3390/plants11233283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent "fork" consumption, may provide the necessary tools to optimize wheat and rice production towards the goal of better human health improvement and food security, providing tools to better adapt to the challenges associated with climate change. Since the available literature usually focuses on only one food chain segment, this narrative review was designed to address the identities and concentration of phenolics of these cereal crops from a farm-to-fork perspective. Wheat and rice genetics, phenolic databases, antioxidant properties, and potential health effects are summarized. These cereals contain much more than phenolic acids, having significant concentrations of flavonoids (including anthocyanins) and proanthocyanidins in a cultivar-dependent manner. Their potential health benefits in vitro have been extensively studied. According to a number of in vivo studies, consumption of whole wheat, wheat bran, whole rice, and rice bran may be strategies to improve health. Likewise, anthocyanin-rich cultivars have shown to be very promising as functional foods.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Samantha Ottani Rhein
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Lee A. Meisel
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Jocelyn Fuentes
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Hernan Speisky
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Andrés R. Schwember
- Departament of Plant Sciences, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
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12
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Investigation of flavonoid components and their associated antioxidant capacity in different pigmented rice varieties. Food Res Int 2022; 161:111726. [DOI: 10.1016/j.foodres.2022.111726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/24/2022] [Accepted: 07/19/2022] [Indexed: 11/24/2022]
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13
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Rahim MA, Umar M, Habib A, Imran M, Khalid W, Lima CMG, Shoukat A, Itrat N, Nazir A, Ejaz A, Zafar A, Awuchi CG, Sharma R, Santana RF, Emran TB. Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice. J CHEM-NY 2022; 2022:1-21. [DOI: 10.1155/2022/2755084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Maryam Umar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Ayesha Habib
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | | | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Nizwa Itrat
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Anum Nazir
- Department of Nutrition and Dietetics, University of Faisalabad, Faisalabad, Punjab, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Amna Zafar
- Department of Home Economics, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences, Kampala International University, Box 20000 Kansanga, Kampala, Uganda
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | | | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
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14
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Rattanathanan Y, Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Nattapong Kanha
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai Thailand
- Cluster of High Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai Thailand
- Cluster of High Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai Thailand
- Cluster of High Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai Thailand
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15
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Thanuja B, Parimalavalli R, Vijayanand S, Alharbi RM, Abdel-Raouf N, Ibraheem IBM, Sholkamy EN, Durairaj K, Meansbo Hadish K. Anticancer and Cytotoxicity Activity of Native and Modified Black Rice Flour on Colon Cancer Cell Lines. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:8575026. [PMID: 35237334 PMCID: PMC8885193 DOI: 10.1155/2022/8575026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 01/06/2022] [Indexed: 12/16/2022]
Abstract
This study is intended to evaluate the cytotoxicity of native and dual-modified black rice flour against the colon cancer cell line (HCT116) and mouse embryo cell line (3T3-L1) by using the MTT assay. The modification techniques applied to prepare rice flour samples were enzymatic modification and heat moisture treatment. In this study, the IC50 of native black rice flour and modified black rice flour was 255.78 µg/mL and 340.85 µg/mL, respectively. The result confirms that the native black rice flour has significant cytotoxic and anticancer potential against human colon cancer cells. In addition, the IC50 of native black rice flour and modified black rice flour on the 3T3-L1 cell line was found to be 345.96 µg/mL and 1106.94 µg/mL, respectively. The results showed that the native black rice flour had weak cytotoxicity, and modified black rice flour was nontoxic in both the cell lines. The active component of phytochemicals present in black rice flour has a potential role in preventing colon cancer.
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Affiliation(s)
- B. Thanuja
- Department of Food Science and Nutrition, Periyar University, Salem 636 011, Tamil Nadu, India
| | - R. Parimalavalli
- Department of Food Science and Nutrition, Periyar University, Salem 636 011, Tamil Nadu, India
| | - S. Vijayanand
- Department of Biotechnology, Thiruvalluvar University, Serkadu, Vellore, India
| | - Reem Mohammed Alharbi
- Department of Biology, College of Science, University of Hafer Al-Baten, Hafer Al-Baten, Saudi Arabia
| | - Neveen Abdel-Raouf
- Department of Biology, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef 65211, Egypt
| | | | - Essam Nageh Sholkamy
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Kaliannan Durairaj
- Zoonosis Research Center, School of Medicine, Wonkwang University, Iksan, Republic of Korea
| | - Kibrom Meansbo Hadish
- Faculty of Mechanical Engineering, AMIT Campus, Arba Minch University, Arba Minch, Ethiopia
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16
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LI D, ZHANG C, ZHANG HM, ZHANG DJ, ZUO F. Separation of γ-oryzanol from immature rice seeds by nanofiltration membrane. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Dan LI
- HeilongJiang BaYi Agricultural University, People's Republic of China
| | - Chao ZHANG
- HeilongJiang BaYi Agricultural University, People's Republic of China
| | - Hui-min ZHANG
- HeilongJiang BaYi Agricultural University, People's Republic of China
| | - Dong-jie ZHANG
- HeilongJiang BaYi Agricultural University, People's Republic of China
| | - Feng ZUO
- HeilongJiang BaYi Agricultural University, People's Republic of China; Ministry of Education, People's Republic of China
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17
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Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice. Cereal Chem 2021. [DOI: 10.1002/cche.10483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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18
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Tiozon RJN, Sartagoda KJD, Fernie AR, Sreenivasulu N. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34709089 DOI: 10.1080/10408398.2021.1995697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines.,Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
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19
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Evaluating the Efficacy of Lotion Containing Black Rice Bran (Oryza sativa L. indica) Extract as Skin Brightening Agent: A Clinical Trial. Jundishapur J Nat Pharm Prod 2021. [DOI: 10.5812/jjnpp.114152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Ultraviolet exposure is an extrinsic factor to initiate melanogenesis, the process of melanin formation in the skin. Nowadays, natural ingredients tend to be more prevalent in cosmetic formulations due to consumers’ concern about synthetic ingredients and the risks they may represent for human health. Rice bran, the outer layer of a rice grain, can be utilized as a skin-lightening agent. Objectives: This study aimed to determine the efficacy of a lotion containing black rice bran (Oryza sativa L. indica) ethanolic extract as a skin lightening agent. Methods: The black rice bran ethanolic extract was formulated into oil in water (o/w) lotion. In this study, 34 women applied the lotion at one side of the forearm and base placebo lotion as control at the other side of forearm. The results were tested with a paired t-test by GraphPad Prism 8.3.0 software. Results: There was a significant decrease in the melanin index and erythema index in the forearm with a lotion containing black rice bran extract (P-value < 0.0001). Conclusions: The lotion containing 10% black rice bran extract was effective as a skin lightener because it effectively reduced skin melanin production when applied topically.
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20
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Changes in Bone Metabolism and Antioxidant Defense Systems in Menopause-Induced Rats Fed Bran Extract from Dark Purple Rice ( Oryza sativa L. Cv. Superjami). Nutrients 2021; 13:nu13092926. [PMID: 34578804 PMCID: PMC8465125 DOI: 10.3390/nu13092926] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 12/02/2022] Open
Abstract
Menopause is a matter of concern for women’s health due to a deficiency of female hormones; additionally, reactive oxygen species and aging can cause osteoporosis. Food becomes increasingly interesting as a menopausal woman’s alternative to hormone therapy. The effects of ethanol extracts from dark purple Superjami rice bran on bone metabolism and antioxidant defense systems in menopause-induced animal models were evaluated. Female rats underwent sham surgery or were ovariectomized to induce a menopause-like state. Rats were divided into a sham control group (SHAM), an ovariectomized control group (OVX), and an ovariectomized grou supplemented with Superjami rice bran extract group (OVX-S) and fed for 8 weeks. The OVX groups exhibited significantly more weight gain, amounts of bone turnover biochemical markers (alkaline phosphatase, osteocalcin, and C-terminal telopeptide), bone loss, lipid-peroxidation and oxidative stress than the SHAM group. However, Superjami bran extract added to the diet resulted in a significant reduction in body weight and lipid peroxidation, as well as enhanced bone metabolism and antioxidant enzyme activities, in ovariectomized rats. These results propound that extracts from Superjami rice bran have therapeutic potentiality against bone loss and oxidative stress in menopause-induced states and will be useful in preventing postmenopausal osteoporosis and oxidative damage.
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21
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Settapramote N, Utama-ang N, Petiwathayakorn T, Settakorn K, Svasti S, Srichairatanakool S, Koonyosying P. Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice. Molecules 2021; 26:4978. [PMID: 34443567 PMCID: PMC8399969 DOI: 10.3390/molecules26164978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/10/2021] [Accepted: 08/13/2021] [Indexed: 11/17/2022] Open
Abstract
Redox-active iron generates reactive oxygen species that can cause oxidative organ dysfunction. Thus, the anti-oxidative systems in the body and certain dietary antioxidants, such as anthocyanins, are needed to control oxidative stress. We aimed to investigate the effects of dielectric barrier discharge (DBD) plasma technology in the preparation of Riceberry™ rice flour (PRBF) on iron-induced oxidative stress in mice. PRBF using plasma technology was rich in anthocyanins, mainly cyanidine-3-glucoside and peonidine-3-glucoside. PRBF (5 mg AE/mg) lowered WBC numbers in iron dextran (FeDex)-loaded mice and served as evidence of the reversal of erythrocyte superoxide dismutase activity, plasma total antioxidant capacity, and plasma and liver thiobarbituric acid-reactive substances in the loading mice. Consequently, the PRBF treatment was observed to be more effective than NAC treatment. PRBF would be a powerful supplementary and therapeutic antioxidant product that is understood to be more potent than NAC in ameliorating the effects of iron-induced oxidative stress.
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Affiliation(s)
- Natwalinkhol Settapramote
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (N.U.-a.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Agro-Industry, Faculty of Agriculture and Technology, Surin Campus, Rajamangala University of Technology Isan, Surin 32000, Thailand
| | - Niramon Utama-ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (N.U.-a.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Touchwin Petiwathayakorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Kornvipa Settakorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Saovaros Svasti
- Thalassemia Research Center, Institute of Molecular Biosciences, Mahidol University, Nakorn Pathom 71300, Thailand;
| | - Somdet Srichairatanakool
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
| | - Pimpisid Koonyosying
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (T.P.); (K.S.); (S.S.)
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22
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Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice ( Oryza sativa L.) Cultivars. Metabolites 2021; 11:metabo11060367. [PMID: 34207595 PMCID: PMC8230048 DOI: 10.3390/metabo11060367] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
Comprehensive profiling of primary and secondary metabolites was performed to understand metabolic differences associated with color formation in pigmented rice (Oryza sativa L.). Overall, 110 metabolites from non-pigmented, black, and red rice cultivars were identified. Black and red rice contained high levels of flavonoids associated with plant color. Black rice also contained high levels of terpenoids (carotenoids, tocopherols, phytosterols, and monoterpenes). The non-pigmented rice contained relatively low levels of secondary metabolites. Multivariate and pathway analyses were performed to data-mine the metabolite profiles. Hierarchical clustering analysis of correlation coefficients revealed metabolite clusters based on nitrogen and carbon sources. These clusters suggested a negative correlation between nitrogen and carbon. Pathway analysis revealed that black rice was rich in carbon-based secondary metabolites, with relatively low levels of primary metabolites compared with other rice cultivars. These data highlight the complex interactions between nitrogen and carbon metabolism of primary and secondary metabolites in rice. For the first time, the relationships and metabolic differences in terpenoid content (monoterpenes, triterpenes, and tetraterpenes) of non-pigmented and pigmented rice cultivars were analyzed. These findings should greatly contribute to the understanding of pigmented rice metabolome and inform breeding programs for new rice cultivars.
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23
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Colasanto A, Travaglia F, Bordiga M, Monteduro S, Arlorio M, Coïsson JD, Locatelli M. Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds. Foods 2021; 10:foods10040824. [PMID: 33920178 PMCID: PMC8068815 DOI: 10.3390/foods10040824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties.
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Lakshmi S, Goudar G, Singh M, Dhaliwal HS, Sharma P, Longvah T. Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00864-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Recent Insights into Anthocyanin Pigmentation, Synthesis, Trafficking, and Regulatory Mechanisms in Rice ( Oryza sativa L.) Caryopsis. Biomolecules 2021; 11:biom11030394. [PMID: 33800105 PMCID: PMC8001509 DOI: 10.3390/biom11030394] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/06/2021] [Accepted: 03/01/2021] [Indexed: 01/11/2023] Open
Abstract
Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.
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Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia). Food Chem 2020; 344:128600. [PMID: 33221101 DOI: 10.1016/j.foodchem.2020.128600] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/06/2020] [Accepted: 11/06/2020] [Indexed: 12/21/2022]
Abstract
The contents of phenolic compounds, especially flavonoids, and antioxidant activity of rice (Oryza sativa, Os) and Chinese wild rice (Zizania latifolia, Zl) harvested in China were compared. Zl possessed significantly higher contents of total phenolics, flavonoids, and proanthocyanidins and exhibited higher antioxidant activity than in the Os Xian group, the Os Geng group, and red rice. The flavonoid contents of Os and Zl were compared using a UHPLC-QqQ-MS-based metabolomics approach. A total of 159 flavonoids were identified, among which 78 showed differential expression (72 up-regulated and six down-regulated in the Zl group). The Kyoto Encyclopaedia of Genes and Genomes annotation and classification indicated that the differentially expressed flavonoids were mainly related to anthocyanin biosynthesis. Moreover, candidate genes for flavonoid biosynthesis in Os and Zl were identified in this study. Compared with non-pigmented and red rice, Zl may be more nutritious and is thus considered a better source of natural antioxidants.
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27
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Effect of enzyme supplementation and extruding process on the digestibility of nutrients and phenolic acids of defatted rice bran based diets in ileal-cannulated growing pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Manosroi J, Chankhampan C, Kitdamrongtham W, Zhang J, Abe M, Akihisa T, Manosroi W, Manosroi A. In vivo anti-ageing activity of cream containing niosomes loaded with purple glutinous rice (Oryza sativa Linn.) extract. Int J Cosmet Sci 2020; 42:622-631. [PMID: 32812663 DOI: 10.1111/ics.12658] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 08/16/2020] [Indexed: 12/01/2022]
Abstract
OBJECTIVE To evaluate the anti-ageing activity of cream containing the methanolic purple glutinous rice extract loaded in niosomes. METHODS The in vitro biological activities of the purple glutinous rice extracted by methanol maceration were determined. The extract loaded in niosomes and the cream containing the niosomes were developed. The in vivo anti-ageing activity in 20 human volunteers including skin hydration, pigmentation, roughness and elasticity after daily application for 28 days compared to at initial was evaluated by Corneometer, Mexameter, Visiometer and Cutometer, respectively. RESULTS The purple glutinous rice extract showed free radical scavenging (SC50 ), lipid peroxidation inhibition (IPC50 ), metal ion chelating (CC50 ) and tyrosinase inhibition (IC50 ) values at 32.31 ± 1.28, 57.40 ± 2.12, 85.05 ± 5.43 and 43.89 ± 2.14 mg/mL which were 0.00031, 0.011, 0.0078 and 0.0016 times of the standards (0.01 ± 0.00, 0.62 ± 0.14, 0.66 ± 0.05 and 0.07 ± 0.01), respectively. The purple glutinous rice extract contained 0.35 µg of anthocyanin/1 mg of the extract determined by HPLC. After loaded in niosomes, the solubility of the extract was not only increased in various solvents, but also the chemical stability in different environments (weak base, reducing agent and acid salt) was improved. The cream formulation containing niosomes loaded with 1%w/v of the purple glutinous rice extract indicated the anthocyanin remaining percentages after 6 cycles of heating and cooling test at 52.28% of the initial. For in vivo anti-ageing activities, cream containing niosomes loaded with the extract gave significant decreased melanin index and skin roughness reduction of -14.05 and -9.95% of the initial, respectively. The % changes of the increased skin hydration, skin elastic extension and skin elastic recovery when applied on human volunteers' skin with this formulation were +48.73, -24.51 and +35.98%, respectively. CONCLUSION The cream containing niosomes loaded with the 1%w/v methanolic purple glutinous rice extract gave not only the suitable in vitro antioxidant activity and physical stability of the active anthocyanin, but also the superior in vivo anti-ageing activity on human skin compared to the cream base and before application which can be further developed as a novel anti-ageing cosmeceutical product.
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Affiliation(s)
- J Manosroi
- Manose Health and Beauty Research Center, Mueang, Chiang Mai, 50200, Thailand.,Faculty of Engineering and Technology, North-Chiang Mai University, Chiang Mai, 50200, Thailand
| | - C Chankhampan
- Manose Health and Beauty Research Center, Mueang, Chiang Mai, 50200, Thailand.,Faculty of Engineering and Technology, North-Chiang Mai University, Chiang Mai, 50200, Thailand
| | - W Kitdamrongtham
- Manose Health and Beauty Research Center, Mueang, Chiang Mai, 50200, Thailand.,Faculty of Engineering and Technology, North-Chiang Mai University, Chiang Mai, 50200, Thailand
| | - J Zhang
- Department of Natural Medicinal Chemistry, China Pharmaceutical University, Nanjing, 21198, China
| | - M Abe
- Research Institute for Science and Technology, Tokyo University of Science, Chiba, 278-8510, Japan
| | - T Akihisa
- Research Institute for Science and Technology, Tokyo University of Science, Chiba, 278-8510, Japan
| | - W Manosroi
- Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - A Manosroi
- Manose Health and Beauty Research Center, Mueang, Chiang Mai, 50200, Thailand.,Faculty of Engineering and Technology, North-Chiang Mai University, Chiang Mai, 50200, Thailand
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Ebrahimi P, Shahidi SA, Bijad M. A rapid voltammetric strategy for determination of ferulic acid using electrochemical nanostructure tool in food samples. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00585-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Lim DW, Jeon H, Kim M, Yoon M, Jung J, Kwon S, Cho S, Um MY. Standardized rice bran extract improves hepatic steatosis in HepG2 cells and ovariectomized rats. Nutr Res Pract 2020; 14:568-579. [PMID: 33282120 PMCID: PMC7683207 DOI: 10.4162/nrp.2020.14.6.568] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/29/2020] [Accepted: 06/25/2020] [Indexed: 12/13/2022] Open
Abstract
BACKGROUD/OBJECTIVES Hepatic steatosis is the most common liver disorder, particularly in postmenopausal women. This study investigated the protective effects of standardized rice bran extract (RBS) on ovariectomized (OVX)-induced hepatic steatosis in rats. MATERIALS/METHODS HepG2 cells were incubated with 200 µM oleic acid to induce lipid accumulation with or without RBS and γ-oryzanol. OVX rats were separated into three groups and fed a normal diet (ND) or the ND containing 17β-estradiol (E2; 10 µg/kg) and RBS (500 mg/kg) for 16 weeks. RESULTS RBS supplementation improved serum triglyceride and free fatty acid levels in OVX rats. Histological analysis showed that RBS significantly attenuated hepatic fat accumulation and decreased hepatic lipid, total cholesterol, and triglyceride levels. Additionally, RBS suppressed the estrogen deficiency-induced upregulation of lipogenic genes, such as sterol regulatory element-binding protein 1 (SREBP1), acetyl-CoA carboxylase 1, fatty acid synthase, glycerol-3-phosphate acyltransferase, and stearoyl-CoA desaturase 1. CONCLUSIONS RBS and γ-oryzanol effectively reduced lipid accumulation in a HepG2 cell hepatic steatosis model. RBS improves OVX-induced hepatic steatosis by regulating the SREBP1-mediated activation of lipogenic genes, suggesting the benefits of RBS in preventing fatty liver in postmenopausal women.
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Affiliation(s)
- Dong Wook Lim
- Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea
| | - Hyejin Jeon
- Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea
| | - Minji Kim
- Division of Food Biotechnology, University of Science & Technology, Daejeon 34113, Korea
| | - Minseok Yoon
- Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea
| | - Jonghoon Jung
- Technical Assistance Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Sangoh Kwon
- S&D Research and Development Institute, Cheongju 28156, Korea
| | - Suengmok Cho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Min Young Um
- Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea.,Division of Food Biotechnology, University of Science & Technology, Daejeon 34113, Korea
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31
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GC-MS metabolomics revealed protocatechuic acid as a cytotoxic and apoptosis-inducing compound from black rice brans. Food Sci Biotechnol 2020; 29:825-835. [PMID: 32523792 DOI: 10.1007/s10068-019-00725-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 11/08/2019] [Accepted: 12/15/2019] [Indexed: 01/02/2023] Open
Abstract
GC-MS metabolomics was used to discriminate the phytochemicals profile of Indonesian white, red, and black rice brans, and Japanese white rice brans. This technique was used for the first time to identify compounds in rice brans having cytotoxic activity against WiDr colon cancer cells. Orthogonal Projection to the Latent Structure (OPLS) analysis showed that protocatechuic acid (PA) was a discriminating factor found in black rice brans which strongly correlated with its cytotoxicity (IC50 8.53 ± 0.26 µM). Real time-PCR data demonstrated that PA cytotoxicity at different concentrations (1, 5, 10, 25 and 50 µg/mL) was mediated through different pathways. Bcl-2 expression was downregulated at all tested concentrations indicating apoptosis stimulation. At 1-10 ppm concentration, PA activated both intrinsic and extrinsic apoptosis pathways since the expression of p53, Bax, caspase-8, and caspase-9 were upregulated. At a higher dose (25 and 50 µg/mL), PA possibly involved in pyroptosis-mediated pro-inflammatory cell death by upregulating the expression of caspase-1 and caspase-7.
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32
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Faizah F, Kusnandar F, Nurjanah S. SENYAWA FENOLIK, ORYZANOL, DAN AKTIVITAS ANTIOKSIDAN BEKATUL YANG DIFERMENTASI DENGAN Rhizopus oryzae. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.1.86] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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33
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Prommachart R, Belem TS, Uriyapongson S, Rayas-Duarte P, Uriyapongson J, Ramanathan R. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci 2020; 164:108091. [DOI: 10.1016/j.meatsci.2020.108091] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/30/2019] [Accepted: 02/12/2020] [Indexed: 12/28/2022]
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34
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Choudhury P, Dutta KN, Singh A, Malakar D, Pillai M, Talukdar NC, Samanta SK, Devi R. Assessment of nutritional value and quantitative analysis of bioactive phytochemicals through targeted LC-MS/MS method in selected scented and pigmented rice varietals. J Food Sci 2020; 85:1781-1792. [PMID: 32468588 DOI: 10.1111/1750-3841.15164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/31/2020] [Accepted: 04/19/2020] [Indexed: 11/30/2022]
Abstract
Scented (joha) and black rice indigenous to northeast region (NER) of India are the two among 40,000 varieties of species Oryza sativa, prevalent for its great aroma, medicinal property, and/or equally noteworthy taste. Biochemical and target-based liquid chromatography mass spectrometry (LCMS) analysis was performed to identify and quantify the different phytonutrients from the selected rice grains of those two varieties. Biochemical assay revealed that the selected black rice (Chakhao Amubi) contains ∼1.8-fold higher amount of total phenolic and ∼2.3-fold higher amount of total flavonoid than the scented rice grain (Kon joha). The total starch content was significantly lower in scented rice in comparison to black rice grain. The health beneficial ratio of ω-6/ω-3 essential unsaturated fatty acid is notably better in scented rice grain than black rice grain. The targeted LC-MS/MS analysis confirms the presence of oryzanol and ferulic acid in both the samples. The presence of 4-hydroxy benzoic acid, apigenin, tricin, avenasterol, coumarin, coumaric acid, phenyl alanine, caffeic acid, and α-tocophenol were confirmed in the scented rice, whereas the black rice confirms the presence of protocatechuic acid and dehydroxy myricetin. Further the quantitative analysis showed that the lipids lysophosphatidylinositol (LPI) 16:0, lysophosphatidyl ethanolamine (LPE) 14:0, lysophosphatidyl choline (LPC) 18:2, LPE 18:2, phosphatidyl etanolamine (PE), along with oryzanol, hydroxy docosanoic acid are at least threefold higher in scented rice varietal; whereas, in Chakhao Amubi, the content of petunidin galactoside, LMMPE18:2, PC14:0 are higher than the scented rice grain. In conclusion, different phytonutrients including phenol, polyphenol, and flavonoid have been identified as bioactive phytochemicals in selected rice varietals. PRACTICAL APPLICATION: This work will provide the information about the nutritional benefit of studied rice varietals. The used targeted LC-MS/MS analysis will provide the one-step information about the bioactive phytochemicals. Overall, this study will help to commercialize those varieties with proper scientific evidences.
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Affiliation(s)
- Paramita Choudhury
- Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India
| | - Krishna N Dutta
- Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India
| | | | | | | | - Narayan C Talukdar
- Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India
| | - Suman Kumar Samanta
- Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India
| | - Rajlakshmi Devi
- Institute of Advanced Study in Science and Technology, Paschim Boragaon, Guwahati, Assam, 781035, India
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Luo M, Hou F, Dong L, Huang F, Zhang R, Su D. Comparison of microwave and high‐pressure processing on bound phenolic composition and antioxidant activities of sorghum hull. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14583] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mukang Luo
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
- College of Food Science Guangdong Pharmaceutical University Zhongshan China
- Key Laboratory of Functional Foods Guangdong Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
| | - Fangli Hou
- College of Food Science Guangdong Pharmaceutical University Zhongshan China
| | - Lihong Dong
- Key Laboratory of Functional Foods Guangdong Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
| | - Fei Huang
- Key Laboratory of Functional Foods Guangdong Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
| | - Ruifen Zhang
- College of Food Science Guangdong Pharmaceutical University Zhongshan China
- Key Laboratory of Functional Foods Guangdong Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
- College of Life Science Yangtze University Jingzhou China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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36
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Das AB, Goud VV, Das C. Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13360] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Amit B. Das
- Department of Food Engineering and TechnologyTezpur University Assam India
- Department of Chemical EngineeringIndian Institute of Technology Guwahati Assam India
| | - Vaibhav V. Goud
- Department of Chemical EngineeringIndian Institute of Technology Guwahati Assam India
| | - Chandan Das
- Department of Chemical EngineeringIndian Institute of Technology Guwahati Assam India
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37
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Verma DK, Srivastav PP. Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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38
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Wang Y, Zhao L, Zhang R, Yang X, Sun Y, Shi L, Xue P. Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran. Food Sci Nutr 2020; 8:921-932. [PMID: 32148801 PMCID: PMC7020273 DOI: 10.1002/fsn3.1371] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/20/2019] [Accepted: 11/28/2019] [Indexed: 12/12/2022] Open
Abstract
The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound-assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluated in terms of IC50. The tyrosinase inhibitory activities of the anthocyanin samples from red rice bran and the standard substances were determined by a spectrophotometric method. According to mass spectrometry information, the main component of anthocyanins is paeoniflorin (m/z = 480). The optimized anthocyanin level was 5.80 mg/g under the following conditions: solid-liquid ratio of 1:17.46; ethanol concentration of 78.37%; ultrasonication time of 55.23 min; and pH of 2.31. The IC50 value of the DPPH radical scavenging and the superoxide anion scavenging activities of the sample were 53.51 and 2,375 μg/ml; those of the standard were 14.60 and 64.74 μg/ml; and those of vitamin C were 24.45 and 136.25 μg/ml, respectively. The IC50 values of the tyrosinase inhibition activities of the sample and Vc were 4.26 and 2.18 μg/ml, respectively. There is a significant difference (p < .05) between the activities of the three, which may be caused by the purity of the extract. Red rice bran anthocyanins have valuable research and development prospects as skin whiteners and healthcare products.
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Affiliation(s)
- Yujie Wang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Lei Zhao
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Ruoyu Zhang
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Xiushi Yang
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Yanghua Sun
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Longlong Shi
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
| | - Peng Xue
- School of Public Health and ManagementWeifang Medical UniversityWeifangChina
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39
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Hussein A, Ibrahim G. Effects of various brans on quality and volatile compounds of bread. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-1-42-50] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) > BB (barley bran) > WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.
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40
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Kanha N, Surawang S, Pitchakarn P, Regenstein JM, Laokuldilok T. Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100419] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Nurlaili EP. Anthocyanin and Iron Absorption of Black Rice Bran Aqueous Extract using In Vitro Everted Gut Sac Method. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/292/1/012023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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42
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Tsuzuki W, Komba S, Kotake-Nara E. Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2778-2786. [PMID: 31168160 PMCID: PMC6525689 DOI: 10.1007/s13197-019-03767-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 04/02/2019] [Indexed: 11/28/2022]
Abstract
The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography-ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3 mg γ-oryzanol equivalent/100 g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.
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Affiliation(s)
- Wakako Tsuzuki
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
| | - Shiro Komba
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
| | - Eiichi Kotake-Nara
- National Agriculture and Food Research Organization, Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
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43
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Owolabi IO, Chakree K, Takahashi Yupanqui C. Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14148] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Iyiola Oluwakemi Owolabi
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Korawan Chakree
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
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44
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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45
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Cao SY, Li Y, Meng X, Zhao CN, Li S, Gan RY, Li HB. Dietary natural products and lung cancer: Effects and mechanisms of action. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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46
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Chen X, Zhou X, Yang Z, Gu C, Tao Y, Guo Q, Guo D, Zhang H, Xu P, Liao Y, Wang Y, Duan Q, Ran X, Wang L, Li Y, Wu X. Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaoqiong Chen
- Rice Research Institute of Sichuan Agricultural University
| | - Xia Zhou
- Rice Research Institute of Sichuan Agricultural University
| | - Zhiyuan Yang
- Rice Research Institute of Sichuan Agricultural University
| | - Chaojian Gu
- Rice Research Institute of Sichuan Agricultural University
| | - Yu Tao
- Rice Research Institute of Sichuan Agricultural University
| | - Qiaoling Guo
- Rice Research Institute of Sichuan Agricultural University
| | - Daiming Guo
- Rice Research Institute of Sichuan Agricultural University
| | - Hongyu Zhang
- Rice Research Institute of Sichuan Agricultural University
| | - Peizhou Xu
- Rice Research Institute of Sichuan Agricultural University
| | - Yongxiang Liao
- Rice Research Institute of Sichuan Agricultural University
| | - Yuping Wang
- Rice Research Institute of Sichuan Agricultural University
| | | | - Xiuhua Ran
- Rice Research Institute of Sichuan Agricultural University
| | | | | | - Xianjun Wu
- Rice Research Institute of Sichuan Agricultural University
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47
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Huang H, Wang Z, Aalim H, Limwachiranon J, Li L, Duan Z, Ren G, Luo Z. Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14026] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Hao Huang
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
| | - Zhenni Wang
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
| | - Halah Aalim
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
| | - Jarukitt Limwachiranon
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
| | - Li Li
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
| | - Zhenhua Duan
- Institute of Food Science and Engineering Hezhou University Hezhou China
| | - Guoping Ren
- Hangzhou Wanxiang Polytechnic Huawu Road 3 Hangzhou 310023 China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agri‐Food Processing Zhejiang University Hangzhou 310058 China
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48
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Lesma G, Luraghi A, Bavaro T, Bortolozzi R, Rainoldi G, Roda G, Viola G, Ubiali D, Silvani A. Phytosterol and γ-Oryzanol Conjugates: Synthesis and Evaluation of their Antioxidant, Antiproliferative, and Anticholesterol Activities. JOURNAL OF NATURAL PRODUCTS 2018; 81:2212-2221. [PMID: 30360625 DOI: 10.1021/acs.jnatprod.8b00465] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Fifteen new multifunctional conjugates were designed and synthesized by chemically linking the steroidal framework of natural occurring γ-oryzanol and γ-oryzanol-derived phytosterols to a wide range of bioactive natural compounds (fatty acids, phenolic acids, amino acids, lipoic acid, retinoic acid, curcumin, and resveratrol). Starting from γ-oryzanol, which is the main component of rice bran oil, this study was aimed at assessing if the conjugation strategy might enhance some γ-oryzanol bioactivities. The antioxidant activity was evaluated through three different mechanisms, namely, DPPH-scavenging activity, metal-chelating activity, and β-carotene-bleaching inhibition. Measurement of the in vitro cell growth inhibitory effects on three different human cancer cellular lines was also carried out, and the potential hypocholesterolemic effect was studied. Compounds 10 and 15 displayed an improved antioxidant activity, with respect to that of γ-oryzanol. Compounds 2, 6, and 12 exerted an antiproliferative activity in the low micromolar range against HeLa and DAOY cells (GI50 < 10 μM). As for the claimed hypocholesterolemic effect of γ-oryzanol, none of the synthesized compounds inhibited the 3-hydroxy-3-methylglutaryl-coenzyme A reductase, a key enzyme in cholesterol biosynthesis.
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Affiliation(s)
- Giordano Lesma
- Dipartimento di Chimica , Università degli Studi di Milano , Via Golgi 19 , 20133 , Milano , Italy
| | - Andrea Luraghi
- Dipartimento di Biotecnologie e Bioscienze , Università degli Studi di Milano-Bicocca , Piazza della Scienza 2 , 20126 , Milano , Italy
| | - Teodora Bavaro
- Dipartimento di Scienze del Farmaco , Università degli Studi di Pavia , Viale Taramelli 12 , 27100 , Pavia , Italy
| | - Roberta Bortolozzi
- Dipartimento di Salute della Donna e del Bambino , Università degli Studi di Padova , Via Giustiniani 2 , 35128 , Padova , Italy
| | - Giulia Rainoldi
- Dipartimento di Chimica , Università degli Studi di Milano , Via Golgi 19 , 20133 , Milano , Italy
| | - Gabriella Roda
- Dipartimento di Scienze Farmaceutiche , Università degli Studi di Milano , Via Mangiagalli 25 , 20133 , Milano , Italy
| | - Giampietro Viola
- Dipartimento di Salute della Donna e del Bambino , Università degli Studi di Padova , Via Giustiniani 2 , 35128 , Padova , Italy
| | - Daniela Ubiali
- Dipartimento di Scienze del Farmaco , Università degli Studi di Pavia , Viale Taramelli 12 , 27100 , Pavia , Italy
- ISTM-CNR , Via Golgi 19 , 20133 , Milano , Italy
| | - Alessandra Silvani
- Dipartimento di Chimica , Università degli Studi di Milano , Via Golgi 19 , 20133 , Milano , Italy
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49
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Chung SI, Lee SC, Yi SJ, Kang MY. Antioxidative and antiproliferative activities of ethanol extracts from pigmented giant embryo rice ( Oryza sativa L. cv. Keunnunjami) before and after germination. Nutr Res Pract 2018; 12:365-370. [PMID: 30323903 PMCID: PMC6172168 DOI: 10.4162/nrp.2018.12.5.365] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/22/2018] [Accepted: 07/25/2018] [Indexed: 12/02/2022] Open
Abstract
BACKGROUND/OBJECTIVES Oxidative stress is a major cause of cancer. This study investigated the effects of the ethanol extracts from germinated and non-germinated Keunnunjami rice, a blackish-purple pigmented cultivar with giant embryo, on selected human cancer cell lines and on the antioxidant defense system of mice fed with a high-fat diet. MATERIALS/METHODS High fat-fed mice were orally administered with either distilled water (HF) or extracts (0.25%, w/w) from brown (B), germinated brown (GB), Keunnunjami (K), and germinated Keunnunjami (GK) rice. RESULTS In comparison with the brown rice extract, Keunnunjami extract showed higher anticancer effect against cervical and gastric cell lines but lower anticancer activity on liver and colon cancer cells. Mice from the HF group showed significantly higher lipid peroxidation and lower antioxidant enzyme activities than the control group. However, the oxidative stress induced by high-fat diet markedly decreased in B, GB, K, and GK groups as compared with the HF group. CONCLUSIONS Germination may be an effective method for improving the anticancer and antioxidative properties of Keunnunjami rice and extracts from germinated Keunnunjami rice may serve as a therapeutic agent against cervical and gastric cancers and oxidative damage.
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Affiliation(s)
- Soo Im Chung
- Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University, 80 Daehakro, Bukgu, Daegu 41566, Korea
| | - Sang Chul Lee
- School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea
| | - Seong Joon Yi
- College of Veterinary Medicine, Kyungpook National University, Daegu 41566, Korea
| | - Mi Young Kang
- Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University, 80 Daehakro, Bukgu, Daegu 41566, Korea
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50
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Kaur P, Singh N, Pal P, Kaur A. Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice ( Oryza sativa L.) grown in Indian Himalayan region. Journal of Food Science and Technology 2018; 55:3809-3820. [PMID: 30150841 DOI: 10.1007/s13197-018-3361-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2018] [Accepted: 07/30/2018] [Indexed: 11/29/2022]
Abstract
This present study was aimed to evaluate proximate composition, antioxidant activity, amino and phenolic acids, protein profile and pasting characteristics of pigmented rice (PR) and non pigmented rice (NPR) landraces grown in Himalayan region. Higher antioxidant activity, total phenolic content, fat and protein content were observed for PR as compared to NPR. Histidine, iso-leucine, lysine, methionine, phenyl-alanine, valine and threonine were significantly higher for PR. Paste viscosities were higher for NPR (except IC568266) as compared to PR. IC568266 was observed to be waxy landrace. Higher free (gallic acid, catechin, caffeic acid, vanillic acid, sinapic acid and luteolin) and bound phenolics (ferulic acid, p-coumaric acid and quercetin) were observed in PR as compared to NPR. Majority of PR landraces showed higher accumulation of prolamines with low molecular weight polypeptides of 18, 20 and 29 kDa as compared to NPR. PR showed the higher essential amino acids, phenolic acids (p-coumaric acid, ferulic acid and quercetin) and antioxidant activity with improved nutritional value and showed potential for developing nutraceutical and functional foods.
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Affiliation(s)
- Parmeet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Priyanka Pal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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