Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Angiotensin Converting Enzyme I Inhibitory Activity on Different Parts of Germinated Rough Rice

발아 벼 부위별 추출물의 항산화활성과 Angiotensin Converting Enzyme I 저해활성

  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Agrofood Resources, NAAS, RDA) ;
  • Kim, Tae-Myoung (College of Veterinary Medicine, Chungbuk National University) ;
  • Park, Dong-Sik (Dept. of Agrofood Resources, NAAS, RDA) ;
  • Kim, Jae-Hyun (Dept. of Agrofood Resources, NAAS, RDA) ;
  • Kim, Dae-Joong (College of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2011.03.04
  • Accepted : 2011.04.27
  • Published : 2011.06.25
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Abstract

We investigated the changes in antioxidant and angiotensin converting enzyme I (ACE) inhibitory activity in different parts of 'Ilpum' (Oryza sativa L.) rough rice before and after germination. Rough rice, either before or after germination, were separated into hull, brown rice, or sprout, and then extracted with distilled water and 70% ethanol. After germination, the total polyphenol contents of the distilled water extract of the brown rice was higher than before germination (5.84 and 1.67 mg/g, respectively). The DPPH radical scavenging activity on the unseparated rough rice ethanol extract increased from 22.95% before germination to 31.32% after germination, but it decreased in both the hull and brown rice extracts. The ABTS radical scavenging activity was highest in the sprout extract with a value of 4.41 mg AA eq/g. The reducing power of the brown rice ethanol extract increased from 0.32 before germination to 0.45 after germination. The ACE inhibitory activity of the in hull ethanol extract increased after germination. These results indicate that antioxidant capacity increases in the hull and sprout after germination could be considered having significant health benefits.

한국산 벼의 발아 전과 후의 부위별 및 추출용매별 항산화성분 및 활성변화를 살펴보았다. 발아 전과 후의 벼를 왕겨, 현미 및 싹으로 분리하고 각각 열수 및 70% 에탄올을 이용하여 추출하였다. 총 폴리페놀 함량은 현미 물추출물에서 발아 전 1.67에서 발아 후 5.84 mg/g으로 증가하였으며, DPPH 라디칼소거능은 벼 에탄올추출물에서 발아 전 22.95 %에서 발아 후 31.32%로 증가하였지만 왕겨와 현미 부분에서는 발아 후 감소하였다. 총 항산화력은 에탄올추출물에서 발아 전과 후에 큰 차이를 보이지 않았으나 싹 부분에서는 4.41 mg AA eq/g으로 높게 나타났다. 환원력은 에탄올 추출물 현미에서 발아 전 0.32에서 발아 후 0.45로 증가하였다. ACE 저해활성은 왕겨에서 가장 높았으며 발아 후 증가하였다. 본 연구결과 발아 시 항산화활성이 증가하는 원인에 대한 추후 연구가 필요하다 판단된다.

Keywords

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