Antioxidative and antiproliferative activities of ethanol extracts from pigmented giant embryo rice (Oryza sativa L. cv. Keunnunjami) before and after germination

Black Rice Extract Induced Apoptosis and Cell Cycle Arrest on Human Cancer Cell Lines

The purpose of the research is to evaluate the anti-cancer outcomes of aqueous black rice (BR) extract on human cancer cell lines; HeLa, T47D, and U2OS. To begin the investigation, the total phenol and flavonoid content of the BR extract was determined. Additionally, the antioxidant activity of the extract was determined using the ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), and 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) assays. The cell viability, apoptosis and cell cycle on several human cancer cells were determined after BR extract administration in several doses (BR1; 100 mg/ml, BR2; 200 mg/ml, BR3; 300 mg/ml, BR4; 400 mg/ml, and BR5; 500 mg/ml) using flow cytometry analysis. According to the analysis, the extract had total phenol and flavonoid content are 66.42 mg/g and 11.12 mg/g, respectively. Based on the assay of DPPH (53.19 µg/ml), FRAP (49.86 mg/g), and TAC (96.70 mg/g), BR extract showed strong antioxidant activity. This study also revealed that BR extract significantly reduced human cancer cell lines viability and selectively (shown to have no effect on PBMC cells) (p<0.05) especially BR5 group (500 g/mL) . The administration of BR extract was most responsive to induce apoptosis in T47D cells, up to 93.64 % in BR5 close to cisplatin-induced apoptosis effect, compared to HeLa and U2OS cells. The study also found BR extract induced the cell (HeLa, T47D, and U2OS) to arrest or in the phase G0/G1. Hence, BR extract was a food-based cancer treatment with a promising effect to inhibit cancer cell growth and progression.

Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

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

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.

Lactobacillus acidophilus-Fermented Germinated Brown Rice Suppresses Preneoplastic Lesions of the Colon in Rats

Colorectal cancer (CRC) is a cancer associated with chronic inflammation. Whole grains and probiotics play a protective role against CRC. Fermented grains are receiving increased attention due to their anti-inflammatory and anti-cancer activities. Our previous study found that a combination of germinated brown rice (GBR) with probiotics suppressed colorectal carcinogenesis in rats. However, the cancer-preventive effect of probiotic-fermented GBR has not been reported. This study investigated the preventive effect and possible mechanism of GBR fermented by Lactobacillus acidophilus (FGBR) on colorectal carcinogenesis in rats induced by 1,2-dimethylhydrazine (DMH) and dextran sulfate sodium (DSS). DMH/DSS treatment induced preneoplastic aberrant crypt foci (ACF), elevated serum levels of tumor necrosis factor (TNF)-α, interleukin (IL)-6 and IL-1β, as well as decreased pro-apoptotic Bax expression. GBR and FGBR reduced the primary ACF number and decreased TNF-α, IL-6 and IL-1β levels. GBR and FGBR at the 2.5% level increased pro-apoptotic cleaved caspase-3 and decreased anti-apoptotic B-cell lymphoma 2 (Bcl-2) expressions. FGBR at the 2.5% level further reduced the number of sialomucin-producing ACF (SIM-ACF) and increased Bax expression. These results suggest that FGBR may inhibit preneoplastic lesions of the colon via activating the apoptotic pathway. This fermented rice product may have the potential to be developed as a novel dietary supplement for CRC chemoprevention.