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KMID : 0380620180500050528
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.528 ~ p.534
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Improvement of anti-oxidant and anti-inflammatory activities of aleurone layer extracts of black rice (Oryza sativa L.) by enzyme treatment
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Lee Mi-Kyoung
Ryu Soo-In
Lee Min-Ho
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Abstract
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The current study investigated the effects of enzyme treatment on black rice (Oryza sativa L.) aleurone layer extracts. Different enzymes (lipase, lecitase ultra and lipopan 50BG) were used to test anti-oxidant and anti-inflammatory activities in vitro. The antioxidant activities of enzyme treated or non-enzyme treated extracts of black rice bran were evaluated via 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. Lipase treated extracts of black rice bran showed higher antioxidant activity compared to that of non-enzyme treated extracts. Anti-inflammatory activities of enzyme treated black rice bran extracts on nitrite production and tumor necrosis factor-α (TNF-α) secretion, were tested using a nitric oxide (NO) colorimetric assay kit and an enzyme-linked immunosorbent assay (ELISA) kit. The ethanolic extract of enzyme treated black rice bran decreased the levels of nitric oxide production and pro-inflammatory cytokines, such as tumor necrosis factor-α, in a lipopolysaccharide-stimulated RAW 264.7 cell culture. These findings indicate that enhanced anti-oxidant and anti-inflammation activities of the ethanolic extracts of enzyme treated black rice (Oryza sativa L.) aleurone layers, may be attributed to molecular conversion of ingredients in enzyme catalyzed reactions.
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KEYWORD
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black rice aleurone layer, enzyme, anti-oxidant activity, anti-inflammatory effect
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