호화과정이 백미, 현미, 발아현미의 항산화 및 항유전 독성 활성에 미치는 영향 (The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice)

서지정보

· 발행기관 : 한국식품영양과학회
· 수록지 정보 : 한국식품영양과학회지 / 42권 / 9호 / 1370 ~ 1377페이지
· 저자명 : 김소윤, 서보영, 박은주

초록

Rice is widely grown in Asia and is one of the major dietary staples in the world. Also, rice contains antioxidants which can prevent from oxidative stress related diseases, including cancer, atherosclerosis, and diabetes. Because the rice is consumed cooked, the effect of the cooking process on the antioxidative and antigenotoxic properties of rice is lacking. The aim of this study was to determine the effects of cooking on the antioxidant and antigenotoxic effects of white rice (WR), brown rice (BR), and germinated brown rice (GBR). The antioxidant activities were measured for total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total antioxidant capacity (TRAP), and oxygen radical absorbance capacity (ORAC). The highest TPC was found in uncooked BR (18.4 mg gallic acid equivalent/100 g). After cooking, the TPC of WR significantly increased, while the TPC of BR and GBR were reduced by 47.7% and 36.7%, respectively. The IC50 for DPPH RSA was not significantly different in uncooked rice, while the DPPH RSA of WR and GBR decreased after cooking and the DPPH RSA of BR significantly increased. TRAP values in BR and GBR increased after cooking, while the value of WR decreased. The ORAC values of uncooked WR, BR, and GBR were 5.3, 4.3, and 3.9 μM trolox equivalent at the concentration of 50 μg/mL. After cooking, the ORAC value of BR remained unchanged, while the value of GBR increased and the value of WR decreased. The antigenotoxic activities of WR, BR, and GBR were determined by measuring the inhibitory effects of H2O2-induced DNA damage on human leukocytes using the comet assay. The results showed that all rice tested showed a significant antigenotoxic effect against oxidative stress, except for the cooked white rice. Overall, our results indicate the addition of brown rice and/or germinated brown rice to cooked white rice is a good option for improving the benefits of rice.

영어초록

Rice is widely grown in Asia and is one of the major dietary staples in the world. Also, rice contains antioxidants which can prevent from oxidative stress related diseases, including cancer, atherosclerosis, and diabetes. Because the rice is consumed cooked, the effect of the cooking process on the antioxidative and antigenotoxic properties of rice is lacking. The aim of this study was to determine the effects of cooking on the antioxidant and antigenotoxic effects of white rice (WR), brown rice (BR), and germinated brown rice (GBR). The antioxidant activities were measured for total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total antioxidant capacity (TRAP), and oxygen radical absorbance capacity (ORAC). The highest TPC was found in uncooked BR (18.4 mg gallic acid equivalent/100 g). After cooking, the TPC of WR significantly increased, while the TPC of BR and GBR were reduced by 47.7% and 36.7%, respectively. The IC50 for DPPH RSA was not significantly different in uncooked rice, while the DPPH RSA of WR and GBR decreased after cooking and the DPPH RSA of BR significantly increased. TRAP values in BR and GBR increased after cooking, while the value of WR decreased. The ORAC values of uncooked WR, BR, and GBR were 5.3, 4.3, and 3.9 μM trolox equivalent at the concentration of 50 μg/mL. After cooking, the ORAC value of BR remained unchanged, while the value of GBR increased and the value of WR decreased. The antigenotoxic activities of WR, BR, and GBR were determined by measuring the inhibitory effects of H2O2-induced DNA damage on human leukocytes using the comet assay. The results showed that all rice tested showed a significant antigenotoxic effect against oxidative stress, except for the cooked white rice. Overall, our results indicate the addition of brown rice and/or germinated brown rice to cooked white rice is a good option for improving the benefits of rice.

참고자료

· 없음