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KMID : 0380620140460010044
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.44 ~ p.50
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The Enzyme Inhibitory Activity of Ethanol Extracts Derived from Germinated Rough Rice (Oryza sativar L.) Treated by High Pressure
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Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Park Hye-Jin
Kim Shin-Je
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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We evaluated the enzyme inhibitory activity of germinated rough rice (Oryza sativar L.) treated by highpressure (30MPa) for 24 h (HP24) and 48 h (HP48). In rice germinated for 1 day, the α-glucosidase inhibitory activityreached its highest level, 68.32%, at HP48. The α-amylase inhibitory activity increased from 32.66-57.00% at HP0, to43.67-74.82% at HP48. On the other hand, the inhibitory activity of angiotensin-converting enzyme increased from 27.98%to 49.42% over the course of the second day of HP48. The inhibitory activity of xanthine oxidase peaked of 67.51% atHP48 and subsequently decreased. Lipase inhibitory activity increased from 24.04-47.91% at HP0, to 29.62-64.63% atHP48. These results provide useful information for the use of germinated rough rice as a functional food material anddemonstrate that high-pressure treatment during the germination process efficiently increase enzyme inhibitory activity.
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KEYWORD
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rough rice, germination, high-pressure treatment, enzyme inhibitory activity
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