Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study

쌀과 쌀과자 추출물의 in-vitro test를 통한 항염증 활성 효과 평가

  • Baek, Hyun-Hwa (Obesity Research Center, Chonbuk National University) ;
  • Yu, Ok-Kyeong (Obesity Research Center, Chonbuk National University) ;
  • Byun, Moon-Sun (Obesity Research Center, Chonbuk National University) ;
  • Cha, Youn-Soo (Department of Food Science and Human Nutrition, Chonbuk National University)
  • 백현화 (전북대학교부설 비만연구센터) ;
  • 유옥경 (전북대학교부설 비만연구센터) ;
  • 변문선 (전북대학교부설 비만연구센터) ;
  • 차연수 (전북대학교 식품영양학과)
  • Received : 2015.11.25
  • Accepted : 2015.12.08
  • Published : 2015.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. $TNF-{\alpha}$ level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.

Keywords

References

  1. Akira S, Hirano T, Taga T, Kishimoto T. 1990. Biology of multifunctional cytokines: IL 6 and related molecules (IL 1 and TNF). FASEB J., 4(11): 2860-2867 https://doi.org/10.1096/fasebj.4.11.2199284
  2. Bieber T. 2010. Atopic dermatitis. Ann Dermatol., 22(2):125-137 https://doi.org/10.5021/ad.2010.22.2.125
  3. Burks AW, Mallory SB, Williams LW, Shirrell MA. 1988. Atopic dermatitis: clinical relevance of food hypersensitivity reactions. J. Pediatr., 113(3):447-451 https://doi.org/10.1016/S0022-3476(88)80626-7
  4. Cheruvanky R. 2003. Phytochemical products: Mrice bran. In Phytochemical Functional Foods. In: Johnson I, Willwamson G editors. CRC press, NY, pp 354-357
  5. Choi OJ, Jung HN, Kim YD, Shim JH, Kwak SH, Shim KH. 2014. Optimization of the preparation of rice snack by response surface methodology. Korean J. Food Cook. Sci., 30(4):454-462 https://doi.org/10.9724/kfcs.2014.30.4.454
  6. Choi SH. 2012. Quality characteristics of Curcuma longa L. cookies prepared with various levels of rice flour. Korean J. Culin. Res., 18(3):215-226
  7. Choi SP, Kang MY, Nam SH. 2004. Inhibitory activity of the extracts from the pigmented rice brans on inflammatory reactions. J. Korean Soc. Appl. Biol. Chem., 47(2):222-227
  8. Delanty N, Dichter MA. 1998. Oxidative injury in the nervous system. Acta Neurol, Scand., 98(3):145-153 https://doi.org/10.1111/j.1600-0404.1998.tb07285.x
  9. Dos Santos CC, Slutsky AS. 2000. Invited review: mechanisms of ventilator-induced lung injury: a perspective. J. Appl Physiol., 89(4):1645-1655 https://doi.org/10.1152/jappl.2000.89.4.1645
  10. Ghazvini P, Pagan LC, Rutledge TK, Goodman HS Jr.. 2010. Atopic dermatitis. J. Pharm. Pract., 23(2):110-116 https://doi.org/10.1177/0897190009360634
  11. Han JH, Gouk SY. 2014. Analysis on consumers' perceptions and preferred attributes toward the processed rice foodsfocusing on breads, biscuits, noodles. Korean J. Food Mark. Econ., 31(3):29-47
  12. Hirohashi N, Morrison DC. 1996. Low-dose lipopolysaccharide (LPS) pretreatment of mouse macrophage modulates LPS-dependent interleukin-6 production in vitro. Infect Immun., 64(3):1011-1015
  13. Horwood NJ, Page TH, McDaid JP, Palmer CD, Campbell J, Mahon T, Brennan FM, Webster D, Foxwell BM. 2006. Bruton's tyrosine kinase is required for TLR2 and TLR4-induced TNF, but not IL-6, production. J. Immunol., 176(6):3635-3641 https://doi.org/10.4049/jimmunol.176.6.3635
  14. Hur JW, Cho EH, Lee BK, Lee UY, Yoon TJ. 2013. The enhanced effect of Oplopanax elatus Nakai on the immune system and antitumor activity. Korean J. Food & Nutr., 26(3):375-382 https://doi.org/10.9799/ksfan.2013.26.3.375
  15. Hwang JG. 2003. structure and functionality of bioactive substance derived from rice (쌀 유래 생리활성물질의 구조 및 기능). Korean J. Food Preserv., 2003:88-94
  16. Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J. Korean Soc. Food Sci Nutr., 40(10):1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
  17. Kang SH, Ryu GH. 2001. Improvement in the Yukwa manufacturing by extrusion process with $CO_2$ gas injection. Food Sci. Biotechnol., 10(1):1-6
  18. Kay J, Gawkrodger DJ, Mortimer MJ, Jaron AG. 1994. The prevalence of childhood atopic eczema in a general population. J. Am. Acad. Dermatol., 30(1):35-39 https://doi.org/10.1016/S0190-9622(94)70004-4
  19. Kim DJ, Choi SM, Kim HY, Kim JH, Ryu SN, Han SJ, Hong SG. 2011. Evaluation of biological activities of fermented rice bran from novel black colored rice cultivar SuperC3GHi. Korean J. Crop Sci., 56(4):420-426 https://doi.org/10.7740/kjcs.2011.56.4.420
  20. Kim DY, Jeong SW, Moon HC, Park SJ. 2007. Water extract of flowers of Magnolia Denudata inhibits LPS-induced nitric oxide and pro-inflammatory cytokines production in Murine Peritoneal Macrophage by inhibiting NF-${\kappa}$B activation. Korean J. Oriental Physiol. & Pathol., 21(4):916-920
  21. Kim HM, Yi DK, Shin HY. 1999. The evaluation of antianaphylatic effect of Oryza sativa L. in rats. Am. J. Chinese Med., 27(1):63-71 https://doi.org/10.1142/S0192415X99000094
  22. Kim SK, Choi YS. 2013. The quality characteristics of rice cookies added with Guava (Psidium guajava L.) powder. Korean J. Culin. Res., 19(3):248-258.
  23. Kim YM, Lee YM. 2009. The outbreaks, treatment and lifestyle in children with atopic dermatitis. J. Korean Biol. Nurs. Sci., 11(1):77-84
  24. Knott AB, Bossy-Wetzel E. 2009. Nitric oxide in health and disease of the nervous system. Antioxid. Redox. Signal., 11(3):541-554 https://doi.org/10.1089/ars.2008.2234
  25. Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J. Korean Soc. Food Sci. Nutr., 40(6):832-838 https://doi.org/10.3746/jkfn.2011.40.6.832
  26. Lee AK, Sung SH, Kim YC, Kim SG. 2003. Inhibition of lipopolysaccharide-inducible nitric oxide synthase, TNF-${\alpha}$ and COX-2 expression by sauchinone effects on I-${\kappa}$B${\alpha}$ phosphorylation, C/EBP and AP-1 activation. British J. Phamacol., 139(1):11-20 https://doi.org/10.1038/sj.bjp.0705231
  27. Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. J. Korean Soc. food Cult., 21(6):685-694
  28. Marshall JC. 2001. Inflammation, coagulopathy, and the pathogenesis of multiple organ dysfunction syndrome. Crit. Care Med., 29(7):S99-S106 https://doi.org/10.1097/00003246-200107001-00032
  29. Moon JS, Choi SS, Lee SY, Yim DS. 2015. Antioxidant activities and anti-inflammatory effects of rice bran and wheat bran extracts. Korean J. Pharmacogn., 46(2):140-147
  30. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem., 83(1):28-36 https://doi.org/10.1094/CC-83-0028
  31. Park JS, Kim MH. 2011. Anti-inflammatory effects of rice bran ethanol extract in murine macrophage RAW 264.7 cells. Yakhak Hoeji., 55(6):456-461
  32. Payne FA, Taraba JL, Saputra D. 1989. A review of puffing processes for expansion of biological products. J. Food Eng., 10(3):183-197 https://doi.org/10.1016/0260-8774(89)90025-3
  33. Schloss OM. 1915. Allergy to common foods. Trans. Am. Pediatr. Soc., 27:62-68
  34. Shan J, Fu J, Zhao Z, Kong X, Huang H, Luo L, Yin Z. 2009. Chlorogenic acid inhibits lipopolysaccharide-induced cyclooxygenase-2 expression in RAW 264.7 cells through suppressing NF-${\kappa}$B and JNK/AP-1 activation. Int. Immunopharmacol., 9(9):1042-1048 https://doi.org/10.1016/j.intimp.2009.04.011
  35. Shen FM, Guan YF, Xie HH, Su DF. 2004. Arterial baroreflex function determines the survival time in lipopolysaccharide-induced shock in rats. Shock, 21(6):556-560 https://doi.org/10.1097/01.shk.0000126647.51109.5c
  36. Sim BY, Kim SH, Kim DH. 2014. Anti-inflammatory effect of Baecksunpijibujabokhap-bang in atopic dermatitis model mice. Korean J. Herbol., 29(3):51-58 https://doi.org/10.6116/kjh.2014.29.3.51
  37. Su GL. 2002. Lipopolysaccharides in liver injury: molecular mechanisms of Kupffer cell activation. Am. J. Physiol Gastrointest Liver Physiol., 283(2):G256-G265 https://doi.org/10.1152/ajpgi.00550.2001
  38. Takizawa T, Arakawa H, Tokuyama K, Morikawa A. 2001. Identification of allergen fraction of wheat flour responsible for anaphylactic reactions to wheat products in infants and young children. Int. Arch Allergy Immunol., 125(1):51-56 https://doi.org/10.1159/000053796
  39. Turabi E, Sumnu G, Sahin S. 2010. Quantitative analysis macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocol., 24(8):755-762 https://doi.org/10.1016/j.foodhyd.2010.04.001
  40. We GJ, Lee I, Kang TY, Min JH, Kang WS, Ko S. 2011. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng. Prog., 15(4):404-412
  41. Jeong YW. Importance of prevention and management for persistent allergic disease to life cycle. Available from: http://www.cdc.go.kr/, [accessed 2015.09.17.]