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KMID : 1134819990280010191
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 1 p.191 ~ p.198
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Antioxidative and Hepatoprotective Activity of Coloured-, Scented and Korean Native Rice Varieties Based on Different Layers
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Kwak Tae-Soon
Park Hee-Juhn
Jung Won-Tae
Choi Jong-Won
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Abstract
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Fifteen varieties of Oryza sativa mainly including those of Korean native rice were exactly cutted into three layers such as L₁layer(the outer part of 92% from rice center), L₂layer(the part of 81~91% from the rice center) and L₃layer(the inner part of 80% from the rice center) We biologically evaluated the antioxidative effect on the every layer(L₁, L₂and L₃) of all the varieties, by observing malondialdehyde (MDA) produced by galactosamine in the mouse. L₁layer of some varieties showed significant antioxidative effect, while L₂- and L₃layer didn′t show the activity. It was also suggested that coloured rice(Suwon 425 and Sanggaehangbyeolna) showed stronger activity than other general rices, probably due to high contents of anthocyanins. Successively, we evaluated antihepatotoxic effect, based on the determination of serum ALT- and AST activity. Some varieties of only L₁layer, except for L₂and L₃layer, significantly decreased the serum ALT- and AST activity. This finding indicate that oral diet of some raw rice are able to protect hepatotoxicities. Among all the samples tested, L₁layer of Suwon 425 showed the strongest antihepatotoxic effect. From quantitative analysis on ferulic acid derivatives, it was found that the more it enters from the surface into the rice center, the more those secondary metabolites contents were highly reduced. These findings above suggested that Suwon 425 could be a promising candidate for the development of health rice food.
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KEYWORD
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Korean native rice, Suwon 425, antihepatotoxic, ferulic acid
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