The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Nutraceutical Lipid Constituents of Pre- and Post-Geminated Brown Rice Oil

발아 전후 현미유에서의 기능성 지질성분 변화

  • Kwak, Ji-Eun (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Sung-Won (Dept. of Food and Nutrition, Korea University) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, In-Hwan (Dept. of Food and Nutrition, Korea University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration) ;
  • Chang, Jae-Ki (National Institute of Crop Science, Rural Development Administration)
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 윤성원 (고려대학교 식품영양학과) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 김인환 (고려대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 장재기 (농촌진흥청 국립식량과학원)
  • Received : 2013.08.09
  • Accepted : 2013.09.11
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the changes in the nutraceutical lipid components of brown rice oil after germination. Four different high-yielding cultivars (Dasan1, Segyejinmi, Hanareum1 and Hanareum2) of Korean brown rice were selected and brown rice oil was extracted from each cultivar before and after germination. Free fatty acid, squalene, policosanols, and isomers of phytosterol were analyzed using GC, and isomers of tocols (tocopherol and tocotrienol) and ${\gamma}$-oryzanol were quantified using HPLC from both brown rice oil (BRO) and germinated brown rice oil (GBRO). The contents of phytosterol isomers, campesterol, stigmasterol, and ${\beta}$-sitosterol were increased by 8.3%, 31.6%, 3.3% in GBRO, respectively. Furthermore, the squalene content showed the highest increase of up to 2.4 fold in GBRO compared to BRO. In addition, linoleic and linolenic acid composition increased whereas oleic and palmitic acid decreased in the GRBO. However, the contents of tocols (tocopherol and tocotrienol) in GBRO were lower than those in BRO, and there was no significant difference in policosanol and ${\gamma}$-oryzanol between GBRO and BRO. These results suggest that GBRO has the potential as a healthy and functional source due to its lipid profile on improved lipid metabolism.

Keywords

References

  1. Castano G, Fernandez L, Mas R, Illnait J, Mesa M, Fernandez JC. 2003. Comparison of the effects of policosanol and atorbastatin on lipid profile and platelet aggregation in patients with dyslipidaemia and type 2 diabetes mellitus. Clin Drug Investig 23:639-650 https://doi.org/10.2165/00044011-200323100-00003
  2. Cho D, Chung HJ, Cho HY, Lim ST. 2011. Health functions and utilization products of germinated brown rice. Food Science and Industry 44:76-86
  3. Choi JH. 2001. Quality characteristics of the bread with sprouted brown rice flour. Korea J Soc Food Cookery Sci 17:323-328
  4. Choi Y, Jeon G, Komg S, Lee J. 2009. Changes in GABA content of selected specialty rice after germination. Food Engineer Prog 13:154-158
  5. Cylling H, Miettinen T. 2002. LDL cholesterol lowering by bile acid malabsorption during inhibited synthesis and absorption of cholesterol in hypercholesterolemic coronary subjects. Nutr Metab Cardiovasc Dis 12:19-23
  6. Gurr M. 1996. Plant sterols in the diet. Lipid Technol 8:114-117
  7. Ha TY, Ko SN, Lee SM, Kim HR, Chung SH, Kim SR, Yoon HH, Kim IH. 2006. Changes in nutraceutical lipid components of rice at different degrees of milling. Eur J Lipid Sci Tech 108:175-181 https://doi.org/10.1002/ejlt.200500250
  8. Jung HY, Lee DH, Baek HY, Lee YS. 2008. Pre- and postgermination changes in pharmaceutical compounds of germinated brown rice. Korean J Crop Sci 53:37-43
  9. Kang BR, Park M, 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
  10. Kim HY, Hwang IG, Kim TM, Park DS, Kim JH, Kim DJ, Lee YR, Lee J, Jeong HS. 2011. Changes 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
  11. Kim HY, Hwang IG, Kim TM, Woo KS, Park DS, Kim JH, Kim DJ, Lee JS, Lee YR, Jeong HS. 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry 134:288-293 https://doi.org/10.1016/j.foodchem.2012.02.138
  12. Kim SL, Park KY, Lee YH, Ryu YH. 2003. Biological activities of phytosterols and their variations in crops. Korean J Crop Sci 48:24-30
  13. Kim SL, Son YK, Son JR, Hur HS. 2001. Effects of germination condition and drying methods in physicochemical properties of sprouted brown rice. Korean J Crop Sci 46:221-228
  14. Kim SR, Ahn JY, Lee HY, Ha TY. 2004. Various properites and phenolic acid contents of rices and rice brans with different milling fractins. Korean J Food Sci Technol 36:930-936
  15. Kim YS, Lee NY, Hwang CS, Yu MJ, Back KH, Shin DH. 2004. Changes of physicochemical characteristics of rice milled by newly designed abrasive milling machine. Korean Soc Food Sci Nutr 33:152-157 https://doi.org/10.3746/jkfn.2004.33.1.152
  16. Kum JS, Choi BK, Lee HY, Park JD. 2004. Physicochemical properties of germinated brown rice. Korean J Food Preserv 11:182-188
  17. Kwak TS, Park HJ 1998. Evaluation on the contents of antioxidative substance at the different layers in several rice varieties. Korean J Plant Res 11:257-263
  18. Kwon KS, Kim HK, Ahn MS. 1996. Comparative studies on the lipid content and neutral lipid composition in Japonica and Indica rice bran oils. Korean J Food Sci Technol 28:207-211
  19. Lee IB, Choi KJ, Yu KK, Chang KW. 1992. Tocopherols and fatty acids in plant seeds from Korea. J Korean Agric Chem Soc 35:1-5
  20. Lee JH, Oh SK, Kim DJ, Yoon MR, Chun AR, Choi IS, Lee JS, Kim YK. 2013. Composition of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J Food Nutr 26:1-7 https://doi.org/10.9799/ksfan.2013.26.1.001
  21. Lee KH, Kim YH, Kim JS. 2000. Inhibition of radiomercyry (Hg-203) by squalene in mice. J Korean Asso Radiat Prot 25:45-51
  22. 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 Korea rough rice before and after germination. Food Sci Biotech 16:1006-1010
  23. Lin M, Wallmon A, Olsson-Mortlock C, Wallin R, Saldeen T. 2003. Mixed tocopherols inhibit platelet aggregation in humans: Potential mechanisms. Am J Clin Nutr 77:700-706 https://doi.org/10.1093/ajcn/77.3.700
  24. Liu GCK, Ahrens Jr EH, Screibman PH, Crouse JR. 1976. Measurement of squalene in human tissues and plasma. J Lipid Res 17:38-45
  25. Moon SH, Lee KB, Han MK. 2010. Comparison of GABA and vitamin contents of germinated brown rice soaked in different soaking solution. Korean J Food Nutr 23:511-515
  26. Niki E, Tsuchiya J, Yoshikawa Y, Yamamoto Y, Kamiya Y. 1996. Oxidation of lipids. XIII. Antioxidant activities of ${\alpha}$-, ${\beta}$-, ${\gamma}$- and ${\delta}$-tocopherols. Bull Chem Soc Japan 59:496
  27. Oh SK, Hwang PS, Kim KJ, Kim YK, Lee JH. 2010. Changes in nutritional components throughout germination in paddy rice and brown rice. J Food Sci Nutr 15:113-119 https://doi.org/10.3746/jfn.2010.15.2.113
  28. Oh SK, Lee JH, Yoon MR, Kim DJ, Lee DH, Choi IS, Lee JS, Kim IH, Lee JS. 2012. Physiochemical properties of germinated brown rice. J Korean Soc Food Sci Nutr 41:963-962 https://doi.org/10.3746/jkfn.2012.41.7.963
  29. Park H, Kim JG. 2002. Effects of squalene supplementation on antioxidative capacity and blood profiles. J Exercise Nutr Biochem 6:203-209
  30. Park KY, Kang CS, Cho YC, Lee YS, Lee YH, Lee YS. 2003. Genotypic difference in tocopherol and tocotrienol contents of rice bran. J Crop Sci 48:469-472
  31. Qureshi AA, Buger WC, Peterson DM, Elson CE. 1986. The structure of an inhibitor of cholesterol biosynthesis isolated from barley. J Biological Chemistry 261:10554-10550
  32. Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32:847-854 https://doi.org/10.3746/jkfn.2003.32.6.847
  33. Sung MH, Lyu HK, Lee SM, Lee KT. 2010. Studies on the content of triacylglycerol species, tocopherols, and phytosterols from the selected nuts. Korean J Food Preserv 17:376-383
  34. Xu Z, Godber JS, Xu Z. 2001a. Antioxidant activities of major components of gamma-oryzanol from rice bran using a linolenic acid model. J Am oil Chem Soc 78:465-469
  35. Xu Z, Godber JS. 1999. Purification and identification of components of ${\gamma}$-oryzanol in rice bran oil. J Agric Food Chem 47:2724-2728 https://doi.org/10.1021/jf981175j
  36. Xu Z, Hua N, Godber JS. 2001b. Antioxidant activity of tocopherols, tocotrienols. and ${\gamma}$-oryzanol conponents from rice bran against cholesterol oxidation accelerated by 2,2'-azobis-(2-methyl-propionamidine) dihydrochloride. J Agric Food Chem 49:2077-2081 https://doi.org/10.1021/jf0012852

Cited by

  1. Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.933
  2. Germination-Induced Changes in Flavoring Compound Profiles and Phytonutrient Contents in Scented Rice vol.61, pp.4, 2016, https://doi.org/10.7740/kjcs.2016.61.4.242
  3. Germinated brown rice and its bio-functional compounds vol.196, 2016, https://doi.org/10.1016/j.foodchem.2015.09.025
  4. Effects of High Hydrostatic Pressure Treatment on the Chemical Composition of Germinated Rough Rice (Oryza sativar L.) vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.198
  5. 발아현미 첨가 밥의 취반 및 산화방지 특성에 미치는 취반방법의 영향 vol.49, pp.3, 2013, https://doi.org/10.9721/kjfst.2017.49.3.311