Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Phytochemical Content and Antiproliferative Activity of Germinated Geunnun and Ilpum Rice Varieties

큰눈벼와 일품벼의 발아에 의한 생리활성물질 함량 및 암세포 증식억제활성 변화

  • Sung, Jeehye (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Won-Seok (Dept. of Food Science and Technology, Korea National University of Transportation)
  • 성지혜 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 최원석 (한국교통대학교 식품공학과)
  • Received : 2013.02.27
  • Accepted : 2013.06.18
  • Published : 2013.07.31
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Abstract

The purpose of this work was to measure the changes in ${\gamma}$-aminobutyric acid (GABA) and polyphenolic content of two different rice varieties (Geunnun and Ilpum), as well as the antiproliferative activities of both germinated brown rice varieties in cancer cells. The contents of GABA in Geunnun and Ilpum, especially in the bran of Ilpum increased significantly after germination. The content of polyphenol in Geunnun also increased after germination, but the contents of flavonoid in both varieties decreased after germination. A significant increase in the antiproliferative activity of both varieties on human lung and gastric cancer cell line was observed after germination.

본 연구에서는 현미의 발아를 통해 큰눈벼와 일품벼 두 품종에서의 GABA(${\gamma}$-aminobutyric acid) 함량, 항산화성분 함량 및 암세포 증식억제 활성의 변화를 측정하고자 하였다. 연구 결과 두 품종의 현미는 발아 과정을 통해 GABA 함량이 증가하였으며, 특히 일품벼의 미강층에서 발아 후 가장 큰 증가율을 나타내었다. 항산화 성분의 경우, 큰눈벼에서는 발아 후 polyphenol 함량이 증가하였으나, flavonoid 함량의 경우 두 품종 모두 발아 후 감소하는 것으로 나타났다. 암세포 증식억제활성 측정 결과, 폐암 세포주의 경우 두 품종 모두 현미상태에서는 발아 후 암세포 증식 억제활성이 증가하였으며, 위암 세포주에서 발아 후에 암세포 증식 억제활성이 보다 증가하였다. 따라서 현미의 발아 시 항산화 성분이 용출되는 현상을 방지하는 조건이 확립된다면, 향후 발아현미는 건강기능식품 및 건강보조제 등을 위한 기능성 식품 소재로 이용될 수 있을 것으로 사료된다.

Keywords

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