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논문 상세정보

초록

벼 품종별 발아 전후의 70% 에탄올 추출물에 대한 항산화성분(폴리페놀, 플라보노이드), 항산화 활성(ABTS 라디칼 소거능, DPPH 라디칼 소거능, 환원력), 항암활성 및 면역활성을 비교 분석하여 기능적 가치를 평가함으로써 이용 가능성을 살펴보고자 하였다. 그 결과 총 폴리페놀 함량은 발아 전후 상관없이 홍진주벼에서 각각 $5,600.44\;{\mu}g$ GAE/g sample과 $4,599.52\;{\mu}g$ GAE/g sample로 가장 높게 측정되었으며 총 플라보노이드 함량은 유색미인 홍진주벼에서 $1,841.17\;{\mu}g$ GAE/g sample(현미), $1,296.77\;{\mu}g$ CA/g sample(발아현미)에서 높게 나타났다. ${\gamma}$-Oryzanol 함량은 홍진주벼에서 $643.14\;{\mu}g/g$ sample로서 가장 높게 측정되었다. 품종별 발아 전후의 70% 에탄올 추출물에 대한 ABTS 라디칼 소거능, DPPH 라디칼 소거능, 환원력은 1 mg/mL의 농도에서 측정한 결과 유색미인 홍진주벼와 흑광벼의 현미에서 높은 활성을 나타내었다. 70% 에탄올 추출물에 대한 in vitro 항암활성을 측정한 결과 대장암 세포보다는 유방암 세포에서 더 강한 암세포 억제능을 관찰할 수 있었으며 발아현미보다 일반현미에서 다소 나은 결과를 나타내었다. 또한 $500\;{\mu}g$/mL의 농도에서 면역활성을 측정한 결과 유색미인 홍진주벼에서 발아 전후 상관없이 조사되어진 다른 품종들보다 높은 활성을 보였다.

Abstract

We studied the biological activities, including antioxidant compounds, antioxidant activities, anti-proliferative activities, and immunological activities of brown rice and germinated brown rice. We examined the DPPH, ABTS radical scavenging activity, and reducing power of 70% ethanol extracts from some cultivars of brown rice and germinated brown rice. The total polyphenol, total flavonoid, and ${\gamma}$-oryzanol contents of the extracts were measured with spectrophotometric methods. The Hongjinjubeyo brown rice and germinated brown rice extracts showed markedly higher antioxidative activity than those of 70% ethanol extracts from other cultivars. The 70% ethanol extracts from brown rice and germinated brown rice had the most effective anti-proliferative activity (cytotoxicity) against breast cancer cells (MCF-7) compared to colorectal cancer cells (HCT-116). A $500\;{\mu}g$/mL concentration of 70% Hongjinjubyeo ethanol extract had higher macrophage and mitogenic activities of immunological activity than other cultivars.

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이 논문을 인용한 문헌 (5)

  1. Kim, Jae-Young ; Baek, Seung-Hwa 2012. "Hydration and Cooking Properties of Brown Rice Scratched with a Knife" 한국식품과학회지 = Korean journal of food science and technology, 44(6): 722~727 
  2. Kim, Hyun-Young ; Lee, Sang-Hoon ; Hwang, In-Guk ; Kim, Tae-Myoung ; Park, Dong-Sik ; Kim, Jae-Hyun ; Kim, Dae-Joong ; Lee, Jun-Soo ; Jeong, Heon-Sang 2012. "Antioxidant Activity and Anticancer Effects of Rough Rice (Oryza sativa L.) by Germination Periods" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(1): 14~19 
  3. Kwak, Jieun ; Oh, Sea-Kwan ; Kim, Dae-Jung ; Lee, Jeong-Heui ; Yoon, Mi-Ra ; Kim, Hye-Won ; Lee, Jeom-Sig 2013. "Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(4): 534~541 
  4. Kim, So-Yun ; Seo, Bo-Young ; Park, Eunju 2013. "The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(9): 1370~1377 
  5. Oh, Seong-Yoon ; Chung, Mi Ja ; Choi, Jae-Ho ; Oh, Deog-Hwan 2014. "Screening of Personalized Immunostimulatory Activities of Saengsik Materials and Products Using Human Primary Immune Cell" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(9): 1325~1333 

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