Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Effects of Gelatinization on the Antioxidant and Antidiabetic Activities of Functional Multigrain Rice Enriched with Bioactive Ingredients

항산화 및 항당뇨 활성을 지닌 생리활성 성분을 첨가한 기능성 잡곡미의 호화 처리에 따른 생리활성 변화

  • Minhye Won (Dept. of Food and Nutrition, Kyungnam University) ;
  • Soyoung Jung (Dept. of Food and Nutrition, Kyungnam University) ;
  • Eunju Park (Dept. of Food and Nutrition, Kyungnam University)
  • Received : 2025.10.01
  • Accepted : 2025.10.17
  • Published : 2025.11.02
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Abstract

The increasing prevalence of chronic diseases and the growing interest in functional foods have heightened the demand for dietary components that support glycemic control and antioxidant defense. This study compared general mixed grains composed of glutinous brown rice, regular brown rice, and black rice with functional rice enriched with bioactive ingredients. The samples were classified as non-gelatinized raw general mixed grains (RG) and raw functional mixed grains (FRG) or gelatinized cooked general mixed grains (CG) and cooked functional mixed grains (FCG), and evaluated by α-glucosidase inhibition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, cellular antioxidant capacity (CAC), and DNA damage inhibition using the comet assay. Overall, functional rice (FRG and FCG) showed equal or superior bioactivity to general mixed grains (RG and CG) across assays, with some assay-specific differences. In particular, cooked functional mixed grains (FCG) exhibited the highest α-glucosidase inhibition (48.8%) and the strongest cellular antioxidant effect with the lowest CAC IC50 (58.2 ㎍/mL). FCG also showed minimal DNA damage in the COMET assay. In the DPPH assay, the lowest IC50 was observed for raw general mixed grains (RG; 2,504.0 ㎍/mL), while cooked functional mixed grains (FCG) maintained meaningful scavenging activity after gelatinization. These findings suggest that the key functional components in rice can retain antidiabetic and antioxidant efficacy after heat processing, supporting the potential of functional rice as a practical dietary strategy for blood-glucose regulation and the mitigation of oxidative stress. This study provides a scientific basis for developing functional rice-based foods with health-promoting properties under realistic consumption conditions.

Keywords

Acknowledgement

This work was supported by the Institute of Information & Communications Technology Planning & Evaluation (IITP)-Innovative Human Resource Development for Local Intellectualization program grant funded by the Korea government (MSIT) (IITP-2025-RS-2024-00436773).

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