DOI QR코드

DOI QR Code

Antioxidant and Antitumor Activities of Ethanol Extracts from Unhulled and Hulled Rice Hiami (Oryza sativa L. cv. Hiami)

하이아미의 정조 및 현미 추출물의 in vitro 항산화 및 항암활성

  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Chun, A-Reum (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Chang-Ihn (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yeon-Gyu (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jae-Hyun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 우관식 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 김기종 (농촌진흥청 국립식량과학원) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 양창인 (농촌진흥청 국립식량과학원) ;
  • 김연규 (농촌진흥청 국립식량과학원) ;
  • 김재현 (국립농업과학원) ;
  • 정헌상 (충북대학교 식품공학과)
  • Published : 2010.02.27

Abstract

To evaluate the antioxidant and antitumor potential of a newly bred rice, Hiami (Suweon-511), total polyphenol content, $\gamma$-oryzanol content, radical scavenging activities, and antitumor activities were measured (control: Ilpum). Total polyphenol contents were 6.31 and 3.75 mg/g for unhulled (UHR) and hulled rice (HR) of Hiami, which was higher than that of Ilpum (5.66 and 3.47 mg/g). The $\gamma$-oryzanol contents were 33.53 and 39.47 mg/100 g for UHR and HR of Hiami, which was higher than that of Ilpum (24.33 and 28.68 mg/100 g). DPPH radical, hydrogen peroxide, superoxide radical and hydroxyl radical scavenging activities of 70% ethanol extracts of Hiami were higher compared to Ilpum, and UHR was higher than those of HR. Antitumor activities of the 70% ethanol extracts of Hiami and Ilpum were increased with a dose-dependent manner. The extracts of Hiami have higher activities of antitumor activities on gastric and breast cancer cell lines compared to other cancer cell lines, and Ilpum has higher activities of antitumor activities on colon and liver cancer cell lines.

하이아미의 정조와 현미상태에 대해 일품벼를 대조구로 하여 항산화성분의 함량과 에탄올 추출물에 대한 in vitro 항산화활성 및 항암활성을 측정하였다. 하이아미의 정조 및 현미 추출물의 총 폴리페놀 함량은 각각 6.31 및 3.75 mg/g으로 나타났으며, 일품은 각각 5.66 및 3.47 mg/g으로 나타나 하이아미가 약간 높은 것을 알 수 있었다. 하이아미의 정조와 현미 추출물의 $\gamma$-oryzanol 함량은 각각 33.53 및 39.47 mg/100 g으로 나타났으며, 일품의 경우 각각 24.33 및 28.68 mg/100 g으로 나타나 일품에 비해 하이아미에서 높은 함량을 보이는 것으로 나타났다. 하이아미와 일품벼 정조 및 현미의 70% 에탄올 추출물에 대한 DPPH radical, hydrogen peroxide, superoxide radical 및 hydroxyl radical 소거활성을 5 mg/mL의 농도에서 측정한 결과 하이아미가 일품에 비해 높은 것으로 나타났으며, 정조 추출물이 현미 추출물보다 높은 radical 소거활성을 보이는 것으로 나타났다. 70% 에탄올 추출물에 대한 in vitro 항암활성을 측정한 결과 정조 및 현미 추출물의 억제 활성은 용량 의존적으로 증가하는 것으로 나타났으며, 특히 하이아미는 위암 및 유방암세포에 높은 활성을 보였으며, 일품은 대장암 및 간암세포에 대해 높은 활성을 보였다.

Keywords

References

  1. Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J Korean Soc Appl Biol Chem 50: 36-41.
  2. Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of rice. J Korean Soc Food Sci Nutr 34: 593-598. https://doi.org/10.3746/jkfn.2005.34.5.593
  3. Kang MY, Lee YL, Go HJ, Nam SH. 2004. Antioxidative and antimutagenic activity of ethanolic extracts from giant embroynic rices. J Korean Soc Appl Biol Chem 47: 61-66.
  4. Chun HS, You JE, Kim IH, Cho JS. 1999. Comparative antimutagenic and antioxidative activity of rice with different milling fractions. J Korean Food Sci Technol 31: 1371-1377.
  5. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
  6. Kim EO, Oh JH, Lee KT, Im JG, Kim SS, Suh HS, Choi SW. 2008. Chemical compositions and antioxidant activity of the colored rice cultivars. Korean J Food Preserv 15: 118-124.
  7. Cho MH, Paik YS, Yoon HH, Hahn TR. 1996. Chemical structure of the major color component from a Korean pigmented rice variety. Agric Chem Biotech 39: 304-308.
  8. Chung YA, Lee JK. 2003. Antioxidative properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32: 948-951. https://doi.org/10.3746/jkfn.2003.32.6.948
  9. Tian S, Nakamura K, Kayahara H. 2004. Analysis of phenolic compounds in white rice, brown rice and germinated brown rice. J Agric Food Chem 52: 4808-4813. https://doi.org/10.1021/jf049446f
  10. Fan H, Morioka T, Ito E. 2000. Induction of apoptosis and growth inhibition of cultured human endometrial adenocarcinoma cells (Sawano) by an antitumor lipoprotein fraction of rice bran. Gynecol Oncol 76: 170-175. https://doi.org/10.1006/gyno.1999.5669
  11. Lee D, Kim KH, Kang JH, Lee YS, Kim HW. 2006. Antioxidant and anticancer activities of methanolic extracts in grains of the Korean rice landraces. Korean J Intl Agric 18: 264-269.
  12. Woo KS, Jeong EG, Suh SJ, Yang CI, Jeong HS, Kim KJ. 2008. Antioxidant components and antioxidant activities of 70% ethanol extracts on Suweon-511 and I lpum rice. J Korean Soc Food Sci Nutr 37: 1223-1230. https://doi.org/10.3746/jkfn.2008.37.10.1223
  13. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  14. Rogers EJ, Rice SM, Nicolosl RJ, Carpenter DR, McClelland CA, Romanczyk Jr LJ. 1993. Identification and quantitation of $\gamma$-oryzanol components and simultaneous assessment of tocopherols in rice bran oil. J Am Oil Chem Soc 70: 301-307. https://doi.org/10.1007/BF02545312
  15. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203. https://doi.org/10.1038/1811199a0
  16. Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on an ABTS peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg A 259: 151-154.
  17. Aruoma OI, Halliwell B, Dizdaroglu M. 1989. Iron independent modification of bases in DNA by the superoxide radical generating system hypoxanthine/xanthine oxidase. J Biol Chem 264: 13024-13030.
  18. Halliwell B, Gutteride JMC, Aruoma OI. 1987. The deoxyribose method; a simple test tube assay for determination of rate constants for reaction of hydroxyl radicals. Anal Biochem 165: 215-219. https://doi.org/10.1016/0003-2697(87)90222-3
  19. Lee YR, Woo KS, Kim KJ, Son JR, Jeong HS. 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci Biotechnol 16: 765-770.
  20. Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32: 723-727. https://doi.org/10.3746/jkfn.2003.32.5.723
  21. Wennermark B, Ahlmen H, Jagerstad M. 1994. Improved vitamin E retention by using freshly milled whole-meal wheat flour during drying. J Agric Food Chem 43: 1348-1351.
  22. Xu Z, Hua N, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols, and $\gamma$-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride. J Agric Food Chem 49: 2077-2081. https://doi.org/10.1021/jf0012852
  23. Chien JT, Wang HC, Chen BH. 1998. Kinetic model of the cholesterol oxidation during heating. J Agric Food Chem 46: 2572-2577. https://doi.org/10.1021/jf970788d
  24. Pyo YH, Lee TC, Logendra L, Rosen RT. 2004. Antioxidant activity and phenolic compounds of Swiss chard extracts. Food Chem 85: 19-26. https://doi.org/10.1016/S0308-8146(03)00294-2
  25. Cotelle N, Bernier JL, Henichart JP, Catteau JP, Gaydou E, Wallet JC. 1992. Scavenger and antioxidant properties of tensynthetic flavoned. Free Radic Biol Med 13: 211-219. https://doi.org/10.1016/0891-5849(92)90017-B
  26. Bloknina O, Virolainen E, Fagerstedt KV. 2003. Antioxidants, oxidative damage and oxygen deprivation stress. Ann Bot 91: 179-194. https://doi.org/10.1093/aob/mcf118
  27. Hochestein P, Atallah AS. 1988. The nature of oxidant and antioxidant systems in the inhibition of mutation and cancer. Mutat Res 202: 363-375. https://doi.org/10.1016/0027-5107(88)90198-4
  28. Muramoto G, Kawamura S. 1991. Rice protein and antihypertensive peptide (angiotensin converting enzyme inhibitor) from rice. Nippon Shokuhin Kougyo 34: 18-26.
  29. Bae SM, Kim JH, Cho CW, Jeong TJ, Ha JU, Lee SC. 2001. Effect of microwave treatment on the antioxidant activity of rice processed by-products. J Korean Soc Food Sci Nutr 36: 1026-1032.

Cited by

  1. Anti-cancer effects of traditional Korean wild vegetables in complementary and alternative medicine vol.24, 2016, https://doi.org/10.1016/j.ctim.2015.11.004
  2. Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update vol.40, pp.1, 2014, https://doi.org/10.1016/j.tifs.2014.08.002
  3. Optimized Germination Conditions and Human p53 Expression of Rice Embryo vol.25, pp.2, 2015, https://doi.org/10.5352/JLS.2015.25.2.158
  4. Effect of Brown Rice Flour on Muffin Quality vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.986
  5. The Change in Biological Activities of Brown Rice and Germinated Brown Rice vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.781
  6. Anti-Inflammatory and Antidiabetic Effects of Brown Rice (Oryza sativa L.) Extracts vol.22, pp.1, 2012, https://doi.org/10.5352/JLS.2012.22.1.126