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KMID : 0613820120220010126
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Journal of Life Science
2012 Volume.22 No. 1 p.126 ~ p.131
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Anti-Inflammatory and Antidiabetic Effects of Brown Rice (Oryza sativa L.) Extracts
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Cho Eun-Kyung
Jung Kyung-Im
Choi Young-Ju
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Abstract
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Physiological activities of hot water (BRW) and 80% ethanol (BRE) extracts from brown rice were investigated in this study. The highest activity (94.9%) of nitrite reductase was observed for BRE at 1 mg/ml at pH 1.2, while the activity for BRW was about 75.4% under the same conditions. The inhibitory effects of BRW and BRE on xanthine oxidase activity were about 39.0 and 72.9% at 10 mg/ml, respectively. The digestibility of starch was lower for brown rice than for milled rice and the highest inhibition (93.1%) of α-glucosidase activity occurred with BRE. Superoxide dismutase (SOD)-like activities of BRW and BRE were weakly increased in a dose-dependent manner and were about 56.4 and 44.9% at 10 mg/ml, respectively. The influences of BRW and BRE on alcohol metabolizing activity were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). Increases in ADH and ALDH activities were only detected with BRE.
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KEYWORD
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Brown rice, nitrite scavenging activity, xanthine oxidase, α-glucosidase, alcohol metabolizing activity
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