Germination Dependency of Antioxidative Activities in Brown Rice

현미의 발아정도에 의한 항산화활성의 변화

  • Kang, Bo-Ra (Dept. of Food Science and Technology, Seoul National University of Technology) ;
  • Park, Mi-Jung (Dept. of Visual Optics, Seoul National University of Technology) ;
  • Lee, Heum-Sook (Dept. of Food Science and Technology, Seoul National University of Technology)
  • 강보라 (서울산업대학교 식품공학과) ;
  • 박미정 (서울산업대학교 안경광학과) ;
  • 이흠숙 (서울산업대학교 식품공학과)
  • Published : 2006.04.01


The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 mm-germinated brown rice, and 5 mm-germinated brown rice, SOD-like activity and nitrite scavenging ability were identified as antioxidative character. SOD-like activities and nitrite scavenging abilities of all samples were changed dose-dependently and germination-dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD-like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 mm-germinated brown rice had more strong activities than 50 ppm vitamin C. The $EC_{50}$ values of SOD-like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 mm-germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The $IC_{50}$ values of nitrite scavenging ability at PH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD-like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.


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