JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Tricin and Tricin 4'-O-(Threo-β-Guaiacylglyceryl) Ether Contents of Rice Hull (Oryza sativa L.) with Heat Treatment and Germination
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Tricin and Tricin 4'-O-(Threo-β-Guaiacylglyceryl) Ether Contents of Rice Hull (Oryza sativa L.) with Heat Treatment and Germination
Yoon, Nara; Jang, Gwi Yeong; Lee, Yoon Jeong; Li, Meishan; Kim, Min Young; Kim, Hyun Young; Lee, Junsoo; Jeong, Heon Sang;
  PDF(new window)
 Abstract
This study was conducted to evaluate the effects of heat treatment and germination on tricin and tricin 4'-O-(threo--guaiacylglyceryl) ether (TTGE) formation from rice hull (Oryza sativa L.). Heat treatments were conducted at for 1~5 h. Germination periods were 1~6 days at . Germinated rough rice extracts were classified as non-filtrated, filtrated, and residue after filtration. For heat treatment, the highest contents of tricin and TTGE were 253.12 and at after 1 h, respectively. For germination, the highest contents of tricin and TTGE in rice hull were 118.20 and after 2 days, respectively. In the germinated rough rice extract treatment, the highest contents of tricin and TTGE were 361.76 and , respectively, in residue after filtration of germinated rice extract for 6 days. Therefore, the optimum conditions for tricin and TTGE formation were heat treatment at for 1 h, germination for 2 days, and addition of residue after filtration of germinated rough rice extract for 6 days.
 Keywords
rice hull;tricin;tricin 4'-O-(threo--guaiacylglyceryl) ether;heat treatment;germination;
 Language
Korean
 Cited by
 References
1.
Lee YJ, Jung WK, Sung YJ. 2011. Investigation of the effects of environment friendly digestion process on the rice hull. J Korea TAPPI 4: 139-150.

2.
Park JH, Jin JH, Kim HJ, Park HR, Lee SC. 2005. Effect of far-infrared irradiation on the antioxidant activity of extracts from rice hulls. J Korean Soc Food Sci Nutr 34: 131-134. crossref(new window)

3.
Park SJ, Kim MH, Shin HM. 2005. Chemical compositions and thermal characteristics of rice husk and rice husk ash in Korea. J Biosystems Eng 30: 235-241. crossref(new window)

4.
Oh SW, Kang CH. 1999. Studies on the physical properties of molded packaging material using rice-straw pulp. J Korean Wood Sci Technol 27: 79-87.

5.
No SY. 1998. Effective utilization methods of rice husk. J Biosystems Eng 23: 507-518.

6.
Ramarathnam N, Osawa T, Namiki M, Kawakishi S. 1989. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid. J Agric Food Chem 37: 316-319. crossref(new window)

7.
Rho YD, Baek NI, Lee MH. 2001. Separation and identification of natural herbicidal substance from rice hull. Kor J Weed Sci 21: 49-57.

8.
Jeong RH, Lee DY, Cho JG, Lee SM, Kang HC, Seo WD, Kang HW, Kim JY, Baek NI. 2011. A new flavonolignan from the aerial parts of Oryza sativa L. inhibits nitric oxide production in Raw 264.7 macrophage cells. J Korean Soc Appl Biol Chem 54: 865-870. crossref(new window)

9.
Jiao J, Zhang Y, Liu C, Liu J, Wu X, Zhang Y. 2007. Separation and purification of tricin from an antioxidant product derived from bamboo leaves. J Agric Food Chem 55: 10086-10092. crossref(new window)

10.
Mohanlal S, Parvathy R, Shalini V, Helen A, Jayalekshmy A. 2011. Isolation, characterization and quantification of tricin and flavonolignans in the medicinal rice Njavara (Oryza sativa L.), as compared to staple varieties. Plant Foods Hum Nutr 66: 91-96. crossref(new window)

11.
Jung YS, Kim DH, Hwang JY, Yun NY, Lee YH, Han SB, Hwang BY, Lee MS, Jeong HS, Hong JT. 2014. Anti-inflammatory effect of tricin 4'-O-(threo-${\beta}$-guaiacylglyceryl) ether, a novel flavonolignan compound isolated from Njavara on in RAW264.7 cells and in ear mice edema. Toxicol Appl Pharmacol 277: 67-76. crossref(new window)

12.
Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. crossref(new window)

13.
Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS. 2011. Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J Korean Soc Food Sci Nutr 40: 798-803. crossref(new window)

14.
Lee YR, Kim JY, Woo KS, Hwang IG, Kim KH, Kim KJ, Kim JH, Jeong HS. 2007. Changes in the chemical and functional components of Korean rough rice before and after germination. Food Sci Biotechnol 16: 1006-1010.

15.
Kim HY, Woo KS, Hwang IG, Le YR, Jeong HS. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40: 166-170.

16.
Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee J, Jeong HS. 2006. Change of Korean ginseng components with high temperature and pressure treatment. Korean J Food Sci Technol 38: 521-525.

17.
Kim MY, Lee SH, Jang GY, Park HJ, Li M, Kim S, Lee YR, Noh YH, Lee J, Jeong HS. 2015. Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.). Food Chem 166: 86-92. crossref(new window)

18.
Min B, McClung A, Chen MH. 2014. Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chem 159: 106-115. crossref(new window)

19.
Lee JH, Oh SK, Kim DJ, Yoon MR, Chun A, Choi IS, Lee JS, Kim YG. 2013. Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J Food & Nutr 26: 1-7. crossref(new window)

20.
Thompson KA, Marshall MR, Sims CA, Wei CI, Sargent SA, Scott JW. 2000. Cultivar, maturity, and heat treatment on lycopene content in tomatoes. J Food Sci 65: 791-795. crossref(new window)

21.
Park EJ, Ahn JJ, Kwon JH. 2013. Effect of reflux conditions on extraction properties and antioxidant activity of freeze dried-Schisandra chinensis. Korean J Food Sci Technol 45: 550-556. crossref(new window)

22.
Turkmen N, Sari F, Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93: 713-718. crossref(new window)

23.
Kim HY, Hwang IG, Kim TM, Woo KS, Park DS, Kim JH, Kim DJ, Lee J, Lee YR, Jeong HS. 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem 134: 288-293. crossref(new window)

24.
Fowler ZL, Gikandi WW, Koffas MAG. 2009. Increased malonyl coenzyme A biosynthesis by tuning the Escherichia coli metabolic network and its application to flavanone production. Appl Environ Microbiol 75: 5831-5839. crossref(new window)

25.
Leonard E, Chemler J, Lim KH, Koffas MA. 2006. Expression of a soluble flavone synthase allows the biosynthesis of phytoestrogen derivatives in Escherichia coli. Appl Microbiol Biotechnol 70: 85-91. crossref(new window)

26.
Leonard E, Yan Y, Koffas MA. 2006. Functional expression of a P450 flavonoid hydroxylase for the biosynthesis of plant-specific hydroxylated flavonols in Escherichia coli. Metab Eng 8: 172-181. crossref(new window)

27.
Leonard E, Lim KH, Saw PN, Koffas MA. 2007. Engineering central metabolic pathways for high-level flavonoid production in Escherichia coli. Appl Environ Microbiol 73: 3877-3886. crossref(new window)

28.
Santos CN, Koffas M, Stephanopoulos G. 2011. Optimization of a heterologous pathway for the production of flavonoids from glucose. Metab Eng 13: 392-400. crossref(new window)