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KMID : 1161420160190070710
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Journal of Medicinal Food
2016 Volume.19 No. 7 p.710 ~ p.715
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Antiadipogenic Activity of γ-Oryzanol and Its Stability in Pigmented Rice
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Minatel Igor Otavio
Lee Yoon-Mi
Yoon Hae-Lim
Yoon Young
Han Sang-Ik
Correa Camila Renata
Fecchio Denise
Yeum Kyung-Jin
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Abstract
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γ-Oryzanol, a prevalent compound in pigmented rice varieties, has been reported to ameliorate obesity-associated metabolic disorders. Antiadipogenic activities of γ-oryzanol were determined in human adipose-derived mesenchymal stem cells and mouse-derived 3T3-L1 cells. γ-Oryzanol significantly decreased lipid accumulation and reduced glycerol-3-phosphate dehydrogenase activities in both adipocytes. In addition, γ-oryzanol in four pigmented rice varieties (black with giant embryo, brown, sugary brown, and red) was stable when stored at 4°C and also at room temperature for 22 weeks, whereas other bioactives such as lutein and β-carotene were stable only at ?80°C. Furthermore, the yield of γ-oryzanol from these rice varieties was significantly increased through steaming and roasting processes. Therefore, γ-oryzanol exerts antiadipogenic activity by suppressing adipocyte differentiations and is stable in pigmented rice for an extended period of time during storage and after cooking. Thus, the intake of pigmented rice may be a useful strategy for preventing obesity.
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KEYWORD
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adipogenesis, bioactive compound, γ-oryzanol, mesenchymal stem cells, obesity
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