한국식품저장유통학회지 (Food Science and Preservation)

  • 제20권6호
  • /
  • Pages.834-839
  • /
  • 2013
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

적미와 흑미의 항산화 활성 및 암세포성장 억제 효과

Evaluation of antioxidant and cancer cell growth inhibition activities of red rice and black rice

  • 김혜원 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 최임수 (농촌진흥청 국립식량과학원) ;
  • 김정곤 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원)
  • Kim, Hye Won (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Im Soo (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jung Gon (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeom Sig (National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2012.11.23
  • 심사 : 2013.11.12
  • 발행 : 2013.12.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 색소의 종류가 다른 흑미와 적미의 생리기능성을 구명하여 천연 기능성 식품 소재로의 이용을 위한 기초자료를 제공하고자 일반 벼인 일품을 포함하여 흑미인 흑광, 흑설 및 적미인 적진주, 홍진주을 실험재료로 항산화 활성 및 암세포 성장 억제에 대한 실험을 수행하였다. 추출수율 및 총 페놀함량은 흑미가 적미 보다 높았다. 총 페놀함량에서 흑미와 적미는 일반벼 보다 4배 이상 높은 수준이었다. DPPH radical 소거능은 적미와 흑미 간에는 차이가 없었으나 품종 간에는 홍진주, 흑광, 흑설, 적진주 순서로 높았다. 반면, ABTS 항산화력은 적미보다 흑미가 높았다. 이는 총 페놀화합물 함량 결과와 경향이 같았다. 암세포 성장억제 능 측정 결과, 적미는 폐암세포 성장 억제 효과가 흑미보다 높았다. 반면, 유방암 세포 성장 억제 능은 흑미와 적미 간에는 차이가 없었으며, 품종 간에는 적진주, 흑광, 홍진주, 흑설 순으로 높았다. 흑미와 적미의 생리기능성 비교 결과, 항산화 활성은 흑미가 높은 반면, 적미는 폐암세포 성장 억제 효과에서 높았다.

The extraction yield, total phenolics content, antioxidant activity, cancer cell growth inhibition (A549 and MCF 7), and lung cancer cell (A549) viability of red rice and black rice were investigated, to evaluate the functional properties of colored rice. The extraction yields and the total phenolics contents of the rice cultivars were Heugseol > Heugkwang > Hongjinju > Jeogjinju > Ilpum. Also, the DPPH radical scavenging activity of the black rice did not differ from that of the red rice, whereas its activity among its cultivars was Jeogjinju > Heugseol > Heugkwang > Hongjinju > Ilpum. The ABTS antioxidant activity of the black rice (Heugkwang, Heugseol) was greater than that of the red rice. The total phenolics was partly attributed to its high antioxidant. On the other hand, the effect of the red rice on the lung cancer cell (A549) viability was higher than that of the black rice. The breast cancer cell (MCF 7) growth inhibition activity of the black rice did not differ from that of the red rice. Our results indicate that the ABTS antioxidant activity of black rice is better than that of red rice, and the lung cancer cell (A549) viability of red rice is better than that of black rice.

키워드

참고문헌

  1. Hong HC, Oh SK (1996) Diversity and function of pigments in colored rice. Korean J Crop Sci, 41, 1-9
  2. Jang HH, Park MY, Kim HW, Lee YM, Hwang KA, Park JH, Park DS, Kwon O (2012) Black rice (Oryza sativa L.) extract attenuates hepatic steatosis in C57BL/6 J mice fed a high-fat diet via fatty acid oxidation. Nutr Metab, 9, 27-38 https://doi.org/10.1186/1743-7075-9-27
  3. Ichikawa H, Ichiyanagi T, Xu B, Yoshii Y, Nakajima M, Konishi T (2001) Antioxidant activity of anthocyanin extract from purple black rice. J Med Food, 4, 211-218 https://doi.org/10.1089/10966200152744481
  4. Chiang AN, Wu HL, Yeh HI, Chu CS, Lin HC, Lee WC (2006) Antioxidant effects of black rice extract through the induction of superoxide dismutase and catalase activities. Lipids, 41, 797-803 https://doi.org/10.1007/s11745-006-5033-6
  5. Zhang MW, Guo BJ, Zhang RF, Chi JW, Wei ZC, Xu ZH, Zhang Y, Tang XJ (2006) Separation, purification and identification of antioxidant compositions in black rice. ASC, 5, 431-440
  6. Xia X, Ling W, Ma J, Xia M, Hou M, Wang Q, Zhu H, Tang AZ (2006) An anthocyanin-rich extract from black rice enhances atherosclerotic plaque stabilization in apolipoprotein E–deficient Mice. J Nutr, 136, 2220-2225
  7. Guo H, Ling W, Wang Q, Liu C, Hi Y, Xia M, Feng X, Xia X (2007) Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats. Plant Food Hum Nutr, 62, 1-6 https://doi.org/10.1007/s11130-006-0031-7
  8. Wang Q, Han P, Zhang M, Xia M, Zhu H, Ma J, Hou M, Tang Z, Ling W (2007) Supplementation of black rice pigment fraction improves antioxidant and anti-inflammatory status in patients with coronary heart disease. Asia Pac J Clin Nutr, 16, 295-301
  9. Ha TY, Park SH, Lee SH, Kim DC (1999) Gelatinization properties of pigmented rice varieties. Korean J Food Sci Technol, 31, 564-567
  10. Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL, Hsieh YS (2006) Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Lett, 235, 248-259 https://doi.org/10.1016/j.canlet.2005.04.033
  11. Hudson EA, Dinh PA, Kokubun T, Simmonds MSJ, Gescher A (2000) Characterization of potentially chemopreventive phenols in extracts of brown rice that inhibit the growth of human breast and colon cancer cells. Cancer Epidem Biomar, 9, 1163-1170
  12. Che MH, Choi SH, Kozukue N, Kim HJ, Friedman M (2012) Growth-inhibitory effects of pigmented rice bran extracts and three red bran fractions against human cancer cells: relationships with composition and antioxidative activities. J Agric Food Chem, 60, 9151-9161 https://doi.org/10.1021/jf3025453
  13. Chu YH, Chang C, Hsu HF (2000) Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agric, 80, 561-566 https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
  14. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Lee MK, Kim YM, Park JS, Na HS (2012) Nutritional characteristics of pigmented rice. Korean J Food Preserv, 19, 235-242 https://doi.org/10.11002/kjfp.2012.19.2.235
  16. Iqbal S, Bhanger MI, Anwar F (2005) Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem, 93, 265-272 https://doi.org/10.1016/j.foodchem.2004.09.024
  17. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem, 50, 6182-6187 https://doi.org/10.1021/jf0205099
  18. Diplock AT (1997) Will the 'good fairies' please prove to us that vitamin E lessens human degenerative disease? Free Radic Res, 27, 511-532
  19. Siddhuraju P, Becker K (2003) Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of Drumstick Tree (Moringa oleifera Lam.) leaves. J Agric Food Chem, 51, 2144-2155 https://doi.org/10.1021/jf020444+
  20. Seo W, Kim J, Han SI, Ra JE, Lee J, Song Y, Park M, Kang H, Oh S, Jang K (2011) Relationship of radical scavenging activities and anthocyanin contents in the 12 colored rice varieties in Korea. J Korean Soc Appl Biol. Chem, 54, 693-699 https://doi.org/10.3839/jksabc.2011.105
  21. Gauliard B, Grieve D, Wilson R, Crozier A, Jenkins C, Mullen WD, Lean M (2008) The effects of dietary phenolic compounds on cytokine and antioxidant production by A549 cells. J Med Food, 11, 382-384 https://doi.org/10.1089/jmf.2007.593

피인용 문헌

  1. Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.194