효소 처리에 의한 흑미 호분 추출물의 산화방지와 항염증 활성 증진

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 5; pp. 528 - 534
• Main Authors: 이미경(Mi Kyoung Lee), 유수인(Soo In Ryu), 이민호(Min Ho Lee)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2018; Korean Society of Food Science & Technology
• Subjects: Aleurone layer; Antioxidants; Cell culture; Chemical reactions; Colorimetry; Cytokines; Enzyme-linked immunosorbent assay; Enzymes; Inflammation; Lipase; Niche marketing; Nitric oxide; Oryza sativa; Oxidizing agents; Rice; Rice bran; Scavenging; Sulfonic acid; Tumor necrosis factor-TNF; Tumor necrosis factor-α; Tumors; 식품과학; enzyme; black rice aleurone layer; anti-inflammatory effect; anti-oxidant activity
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.5.528

The current study investigated the effects of enzyme treatment on black rice (Oryza sativa L.) aleurone layer extracts. Different enzymes (lipase, lecitase ultra and lipopan 50BG) were used to test anti-oxidant and anti-inflammatory activities in vitro. The antioxidant activities of enzyme treated or non-enzyme treated extracts of black rice bran were evaluated via 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. Lipase treated extracts of black rice bran showed higher antioxidant activity compared to that of non-enzyme treated extracts. Anti-inflammatory activities of enzyme treated black rice bran extracts on nitrite production and tumor necrosis factor-α (TNF-α) secretion, were tested using a nitric oxide (NO) colorimetric assay kit and an enzyme-linked immunosorbent assay (ELISA) kit. The ethanolic extract of enzyme treated black rice bran decreased the levels of nitric oxide production and pro-inflammatory cytokines, such as tumor necrosis factor-α, in a lipopolysaccharidestimulated RAW 264.7 cell culture. These findings indicate that enhanced anti-oxidant and anti-inflammation activities of the ethanolic extracts of enzyme treated black rice (Oryza sativa L.) aleurone layers, may be attributed to molecular conversion of ingredients in enzyme catalyzed reactions.