DOI QR코드

DOI QR Code

Antioxidant Activity and Anticancer Effects of Rough Rice (Oryza sativa L.) by Germination Periods

발아 기간에 따른 벼(Oryza sativa L.)의 항산화활성과 in vitro 항암활성

  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Agrofood Resources, NAAS) ;
  • Kim, Tae-Myoung (College of Veterinary Medicine, Chungbuk National University) ;
  • Park, Dong-Sik (Dept. of Agrofood Resources, NAAS) ;
  • Kim, Jae-Hyun (Dept. of Agrofood Resources, NAAS) ;
  • Kim, Dae-Joong (College of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2011.10.14
  • Accepted : 2011.11.08
  • Published : 2012.01.31

Abstract

This study was conducted on the antioxidant activity and in vitro anticancer effects of rough rice (Oryza sativa L.) by germination periods. Rough rice was germinated at $37^{\circ}C$ for 8 days and then extracted with 70% ethanol. It was then analyzed for total polyphenol content, reducing power, antioxidant activities, and in vitro anticancer effects. Total polyphenol content increased from 3.12 mg/g for raw rough rice to 4.05 mg/g at 4 days of germination. Also reducing power increased from 0.96 to 1.25 (p<0.05). DPPH radical scavenging activity increased from 29.25% at 0 day to 34.82% at 2 days. ABTS radical scavenging activity increased from 3.05 mg AA eq/100 g at 0 day to 3.84 mg AA eq/100 g at 4 days, and then decreased afterward. The anticancer effect of ethanol extract at 4 days on stomach cancer cell line (AGS) and colon cancer cell line (HCT-116) showed higher values compared with raw rough rice extract. These results suggest that the best germination periods for increasing biological activities may be 3~4 days.

발아기간에 따른 발아 벼 추출물의 항산화성분, 항산화활성 및 암세포주 성장억제효과를 살펴보았다. 발아는 0, 2, 4, 6 및 8일 동안 진행하였으며, 발아 후 70% 에탄올로 추출물을 제조하였다. 발아가 진행됨에 따라 항산화성분 및 항산화활성은 2~4일까지는 증가하였다가 그 이후에는 감소하였다. 총 폴리페놀 함량은 발아 4일차에서 4.05 mg/g으로 가장 높았으며, DPPH 라디칼 소거능은 0, 2, 4, 6 및 8일차 각각 29.25, 34.82, 31.17, 26.27 및 18.51%로 발아 2일차에 가장 높았으며, 총 항산화력은 발아기간별로 각각 3.05, 3.17, 3.84, 2.43 및 2.167 mg AA eq/100 g으로 발아 4일차에서 가장 높게 나타났다. 환원력 또한 발아 4일차에 1.25로 가장 높게 나타났다. 암세포주 성장억제효과는 위암세포주(AGS) 보다 대장암세포주(HCT-116)에서 높게 나타났다. 이상의 결과로부터 생리활성 증가를 위해서 벼를 발아시킬 경우3~4일이 적당한 것으로 판단되며, 추후 새로운 물질의 생성과 생리활성 성분들에 대한 연구가 더 진행되어야 할 것으로 판단된다.

Keywords

References

  1. Kwak TS, Teo JH. 2004. Varietal variation of ripening and physico-chemical properties in different rice ecotypes. J Korean Intl Agric 16: 130-135.
  2. Kim LS, Son YK, Son JR, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. J Korean Crop Sci 46: 221-228.
  3. 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.
  4. Saunder RM. 1990. The properties of rice bran as a food stuff. Cereal Food World 35: 632-636.
  5. Andreason MF, Christensen LP, Meyer AS, Hansen A. 2000. Release of hydrodynamic and hydrobenzoic acid in rye by commercial plant cell degrading enzyme preparation. J Sci Food Agric 79: 411-413.
  6. Ko SC, Kim BK, Lee KS, Choi WY, Choi HR, Cho EA, Yun SJ. 2005. Varietal difference in enzyme activities during preharvest germination of rice. Korean J Crop Sci 50: 378-383.
  7. Ko JY, Song SB, Lee JS, Kang JR, Seo MC, Oh BG, Kwak DY, Nam MH, Jeong HS, Woo KS. 2011. Changes in chemical components of foxtail millet, proso millet, and sorghum with germination. J Korean Soc Food Sci Nutr 40: 1128-1135. https://doi.org/10.3746/jkfn.2011.40.8.1128
  8. Kim IS, Kwon TB, Oh SK. 1988. Study on the chemical change of general composition, fatty acid and minerals of rapeseed during germination. Korean J Food Sci Technol 20: 188-193.
  9. Kim JS, Kim JG, Kim WJ. 2004. Changes in isoflavone and oligosaccharide of soybeans during germination. J Korean Food Sci Technol 36: 294-298.
  10. Lee EH, Kim CJ. 2008. Nutritional changer of buckwheat during germination. Korean J Food Culture 23: 121-129.
  11. Kang BR, Park MJ, Lee HS. 2006. Germination dependency of antioxidative activities in brown rice. J Korean Soc Food Sci Nutr 35: 389-394. https://doi.org/10.3746/jkfn.2006.35.4.389
  12. Cho BM, Yoon SK, Kim WJ. 1985. Changes in amino acid and fatty acids composition during germination of rapeseed. J Korean Food Sci 45: 87-91.
  13. Choi KS, Kim ZU. 1985. Changes in lipid components during germination of mungbean. Korean J Food Sci Technol 17: 271-275.
  14. Colmenarse DRAS, Bressani R. 1990. Effect of germination on the chemical composition and nutritive value of Aamaranth grain. Cereal Chem 67: 519-523.
  15. Kim IS, Kwon TB, Oh SK. 1985. Study on the chemical change of general composition fatty acids and mineral contents during germination. Korean J Food Sci Technol 17: 371-376.
  16. Hsu D, Leung HK, Finney PL, Morad MM. 1980. Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans. J Food Sci 45: 87-91. https://doi.org/10.1111/j.1365-2621.1980.tb03877.x
  17. Choi HD, Kim YS, Choi IW, Seog HM, Park YD. 2006. Antiobesity and cholesterol-lowering effects of germinated brown rice in rats fed with high fat and cholesterol diets. Korean J Food Sci Technol 38: 674-678.
  18. Ikeda K, Arioka K, Fujii S, Kusano T, Oku M. 1984. Effect on buckwheat protein quality of seed germination and changes in trypsin inhibitor content. Cereal Chem 61: 230-236.
  19. Kim HY, Hwang IG, Kim TM, Kim DJ, Park DS, Kim JH, Lee JS, Jeong HS. 2010. Antiproliferation effects of ethanol and water extracts from germinated rough rice. J Korean Soc Food Sci Nutr 39: 1107-1112. https://doi.org/10.3746/jkfn.2010.39.8.1107
  20. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46: 4113-4117 https://doi.org/10.1021/jf9801973
  21. Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem 95: 200-204. https://doi.org/10.1016/j.foodchem.2004.12.031
  22. 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. https://doi.org/10.1016/j.foodchem.2005.08.004
  23. Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526. https://doi.org/10.1016/S0963-9969(01)00150-8
  24. Ishiyama M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno K. 1996. A combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazolium salt, neutral red and crystal violet. Biol Pharm Bull 19: 1518-1520. https://doi.org/10.1248/bpb.19.1518
  25. Kim DJ, Oh SK, Yoon MR, Chun AR, Choi IS, Lee DH, Lee JS, Yu KW, Kim YK. 2011. The change in biological activities of brown rice and germinated brown rice. J Korean Soc Food Sci Nutr 40: 781-789. https://doi.org/10.3746/jkfn.2011.40.6.781
  26. Tian S, Nakamura K, Cui T, Kayahara H. 2005. High performance liquid chromatographic determination of phenolic compounds in rice. J Chromatogr A 1063: 121-128. https://doi.org/10.1016/j.chroma.2004.11.075
  27. Kang MY, Kim S, Koh HJ, Nam SH. 2004. Antioxidant activity of ethanolic extract from germinated giant embryonic rices. J Korean Soc Appl Biol Chem 47: 293-299.
  28. Kim HY, Hwang IG, Kim TM, Park DS, Kim JH, Kim DJ, Lee YR, Jeong HS. 2011. Changer in chemical composition of rough rice (Oryza sativa L.) according to germination period. J Korean Soc Food Sci Nutr 40: 1265-1270. https://doi.org/10.3746/jkfn.2011.40.9.1265
  29. Lee YR, Woo KS, Kim JY, Son JR, Jeong HS. 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci Biotechnol 16: 765-770.
  30. Kim HY, Hwang IG, Joung EM, Kim TM, Kim DJ, Park DS, Lee JS, Jeong HS. 2010. Antiproliferation effects of germinated-Korean rough rice extract on human cancer cells. J Korean Soc Food Sci Nutr 39: 325-330. https://doi.org/10.3746/jkfn.2010.39.3.325
  31. Hwang EJ, Lee SY, Kwon SJ, Park MH, Boo HO. 2006. Antioxidative, antimicrobial and cytotoxic activities of Fagopyrum esculentum Moench extract in germinated seeds. Korean J Medicinal Crop Sci 14: 1-7.

Cited by

  1. Protective Effect of Radiation-induced New Blackberry Mutant γ-B201 on H2O2-induced Oxidative Damage in HepG2 Cells vol.46, pp.3, 2014, https://doi.org/10.9721/KJFST.2014.46.3.384
  2. Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.521
  3. Enzyme Inhibition Activities of Ethanol Extracts from Germinating Rough Rice (Oryza sativar L.) vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.917
  4. Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.) vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1783
  5. Comparison of Physiological Activities of Radish Bud (Raphanus sativus L.) according to Extraction Solvent and Sprouting Period vol.44, pp.4, 2015, https://doi.org/10.3746/jkfn.2015.44.4.549
  6. Changes in the Functional Components of Barley Produced from Different Cultivars and Germination Periods pp.0009-0352, 2017, https://doi.org/10.1094/CCHEM-05-17-0114-R
  7. L. cv. Keunnunjami) before and after germination vol.12, pp.5, 2018, https://doi.org/10.4162/nrp.2018.12.5.365
  8. Changes in the physicochemical characteristics and antioxidant activity of barley during germination using different pre-treatment methods vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.337
  9. 유색미 품종의 발아 시 화학성분의 변화 vol.63, pp.1, 2012, https://doi.org/10.7740/kjcs.2018.63.1.018
  10. Antioxidative and antidiabetic effects of germinated rough rice extract in 3T3-L1 adipocytes and C57BLKS/J-db/db mice vol.63, pp.None, 2019, https://doi.org/10.29219/fnr.v63.3603
  11. Lactobacillus acidophilus-Fermented Germinated Brown Rice Suppresses Preneoplastic Lesions of the Colon in Rats vol.11, pp.11, 2019, https://doi.org/10.3390/nu11112718