|
KMID : 1134820130420060917
|
|
Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.917 ~ p.923
|
|
|
Enzyme Inhibition Activities of Ethanol Extracts from Germinating Rough Rice (Oryza sativar L.)
|
|
Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Park Hye-Jin
Li Meishan
Kim Shin-Je
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study investigated the enzyme inhibitory effects of ethanol extracts from the different parts of rough rice (Oryza sativar L.) from its germination period. Rough rice was germinated at 37oC for 6 days, then separated into hull＋sprout and brown rice. α-Glucosidase inhibitory activity had the highest value (39.38%) in hull＋sprout extracts after 5 days of germination. α-Amylase and DPP-4 inhibitory activity had the highest values (75.32% and 47.77%, respectively) in hull＋sprout extracts after germination for 5 days. ACE inhibitory activity of hull＋sprout extracts increased from 43.16% at the beginning to 58.60% at 5 days, while brown rice extracts increased this activity from 0.88% at the beginning to 14.50% at 4 days. The xanthine oxidase inhibitory activity of hull＋sprout extracts increased from 62.02% at the beginning to 64.49% at one day, and then decreased. Lipase inhibitory activity had its highest value (55.17%) in hull＋sprout extracts after germination for 5 days. These results indicate that the optimal germination period for increasing enzyme inhibitory activities may be 5 days, and that hull+sprout extracts have a higher enzyme inhibition activity than brown rice.
|
|
|
KEYWORD
|
|
|
rough rice, germination, hull, sprout, enzyme inhibitory activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|