ฤทธิ์ต้านอนุมูลอิสระและฤทธิ์ยับยั้งกิจกรรมเอนไซม์แอลฟาอะไมเลสของสารสกัดจากข้าวพันธุ์ลุ้นยุ้งและแม่พญาทองดำ
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ก.ค. 8, 2020
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ฤทธิ์การต้านอนุมูลอิสระ ฤทธิ์ยับยั้งกิจกรรมเอนไซม์แอลฟาอะไมเลส ลุ้นยุ้ง แม่พญาทองดำ สารสกัดจากข้าว
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บทคัดย่อ
งานวิจัยนี้ศึกษาฤทธิ์ต้านอนุมูลอิสระและฤทธิ์ยับยั้งกิจกรรมเอนไซม์แอลฟาอะไมเลสของสารสกัดหยาบจากเมล็ดข้าวพันธุ์ล้นยุ้งและแม่พญาทองดำซึ่งเป็นข้าวพันธุ์พื้นเมืองของจังหวัดจันทบุรี ผลการวิจัยพบว่าสารสกัดเมทานอลจากเมล็ดข้าวทั้ง 2 สายพันธุ์ มีฤทธิ์ต้านอนุมูลอิสระดีที่สุด ซึ่งสารสกัดเมทานอลจากข้าวพันธุ์แม่พญาทองดำมีฤทธิ์ต้านอนุมูลอิสระดีกว่าสารสกัดเมทานอลจากเมล็ดข้าวพันธุ์ล้นยุ้ง โดยมีค่า IC50 เท่ากับ 0.206 และ 0.230 มิลลิกรัมต่อมิลลิลิตร ตามลำดับซึ่งสอดคล้องกับปริมาณสารประกอบฟีนอลิกทั้งหมดที่พบว่าสารสกัดเมทานอลจากข้าวพันธุ์แม่พญาทองดำ (5.63 ไมโครกรัมสมมูลของกรดแกลลิกต่อกรัมของตัวอย่าง) มีปริมาณสารประกอบฟีนอลิกทั้งหมดมากกว่าข้าวพันธุ์ล้นยุ้ง (3.96 ไมโครกรัมสมมูลของกรดแกลลิกต่อกรัมของตัวอย่าง) ยิ่งไปกว่านั้น ยังพบว่าสารสกัดหยาบโปรตีนของข้าวพันธุ์แม่พญาทองดำ (IC50 = 0.153 มิลลิกรัมต่อมิลลิลิตร) มีฤทธิ์ยับยั้งกิจกรรมเอนไซม์แอลฟาอะไมเลสดีกว่าสารสกัดหยาบโปรตีนของข้าวพันธุ์ล้นยุ้ง (IC50 = 0.208 มิลลิกรัมต่อมิลลิลิตร) ในทางกลับกันสารสกัดตัวทำละลายอินทรีย์ของข้าวพันธุ์ล้นยุ้งเป็นตัวยับยั้งเอนไซม์ที่ดีกว่าข้าวพันธุ์แม่พญาทองดำ โดยสารสกัดเมทานอลของข้าวพันธุ์ล้นยุ้งมีฤทธิ์ยับยั้งกิจกรรมเอนไซม์แอลฟาอะไมเลสดีที่สุด (IC50 = 0.108 มิลลิกรัมต่อมิลลิลิตร) รองลงมาคือสารสกัดไดคลอโรมีเทน (IC50 = 0.227 มิลลิกรัมต่อมิลลิลิตร) และสารสกัดเฮกเซน (IC50 = 0.467 มิลลิกรัมต่อมิลลิลิตร) ตามลำดับ
Article Details
บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
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[18] M. Taniguchi, J. Kawabe, R. Toyoda, T. Namae, A. Ochiai, E. Saitoh, and T. Tanaka, “Cationic peptides from peptic hydrolysates of rice endosperm protein exhibit antimicrobial, LPS-neutralizing, and angiogenic activities,” Peptides, vol. 97, pp. 70–78, 2017.
[19] M. Chalamaiah, W. Yu, and J. Wu, “Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review,” Food Chemistry, vol. 245, pp. 205–222, 2018.
[20] T. Wu, X. Guo, M. Zhang, L. Yang, R. Liu, and J. Yin, “Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat dietinduced obese mice,” Food & Function, vol. 8, no. 9, pp. 3178–3186, 2017.
[21] H. Guo, W. Ling, Q. Wang, C. Liu, Y. Hu, M. Xia, x. Feng, and X. Xia, “Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats,” Plant Foods for Human Nutrition, vol. 62, no. 1, pp. 1–6, 2007.
[22] A. Abbas, S. Murtaza, F. Aslam, A. Khawar, S. Rafique, and S. Naheed, “Effect of processing on nutritional value of rice (Oryza sativa),” World Journal of Medical Sciences, vol. 6, no. 2, pp. 68–73, 2011.
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[31] S. Suwancharoen, A. Boonmee, P. Arsakhant, P. Phitpoomsakul, R. Ponard, and T. Kasemsuk, “Phytochemical and Larvicidal Activity Against Culex sp. Of Nerium oleander L. (Pink cultivar) Flowers and Leaves Extracts,” KKU Science Journal, vol. 45, no. 3, pp. 521–530, 2017 (in Thai).
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[2] L. Amagliani, J. O’Regan, A. L. Kelly, and J. A. O’Mahony, “Composition and protein profile analysis of rice protein ingredients,” Journal of Food Composition and Analysis, vol. 59, pp. 18–26, 2017.
[3] T. Wu, L. Wang, Y. Li, H. Qian, L. Liu, L. Tong, X. Zhou, L. Wang, and S. Zhou, “Effect of milling methods on the properties of rice flour and gluten-free rice bread,” LWT-Food Science and Technology, vol. 108, pp. 137–144, 2019.
[4] L. Amagliani, J. O'Regan, A. L. Kelly, and J. A. O'Mahony, “The composition, extraction, functionality and applications of rice proteins: A review,” Trends in Food Science & Technology, vol. 64, pp. 1–12, 2017.
[5] P. D. Babu, R. S. Subhasree, R. Bhakyaraj, and R. Vidhyalakshmi, “Brown rice-beyond the color reviving a lost health food-a review,” American-Eurasian Journal of Agronomy, vol. 2, no. 2, pp. 67–72, 2009.
[6] H. S. Chung and J. C. Shin, “Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo),” Food Chemistry, vol. 104, no. 4, 1670–1677, 2007.
[7] V. Shalini, S. Bhaskar, K. S. Kumar, S. Mohanlal, A. Jayalekshmy, and A. Helen, “Molecular mechanisms of anti-inflammatory action of the flavonoid, tricin from Njavara rice (Oryza sativa L.) in human peripheral blood mononuclear cells: possible role in the inflammatory signaling,” International Immunopharmacology, vol. 14, no. 1, pp. 32–38, 2012.
[8] C. Hui, Y. Bin, Y. Xiaoping, Y. Long, C. Chunye, M. Mantian, and L. Wenhua, “Anticancer activities of an anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo,” Nutrition and Cancer, vol. 62, no. 8, pp. 1128–1136, 2010.
[9] T. Koide, H. Kamei, Y. Hashimoto, T. Kojima, and M. Hasegawa, “Antitumor effect of hydrolyzed anthocyanin from grape rinds and red rice,” Cancer Biotherapy & Radiopharmaceuticals, vol. 11, no. 4, pp. 273–277, 1996.
[10] J. Tanaka, T. Nakanishi, K. Ogawa, K. Tsuruma, M. Shimazawa, H. Shimoda, and H. Hara, “Purple rice extract and anthocyanidins of the constituents protect against light-induced retinal damage in vitro and in vivo,” Journal of Agricultural and Food Chemistry, vol. 59, no. 2, pp. 528–536, 2010.
[11] Y. Morimitsu, K. Kubota, T. Tashiro, E. Hashizume, T. Kamiya, and T. Osawa, “Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses,” In International Congress Series, vol. 1245, pp. 503–508, 2002.
[12] Y. F. Chen, M. A. Shibu, M. J. Fan, M. C. Chen, V. P. Viswanadha, Y. L. Lin, T. J. Ho, W. W. Kuo, and C. Y. Huang, “Purple rice anthocyanin extract protects cardiac function in STZinduced diabetes rat hearts by inhibiting cardiac hypertrophy and fibrosis,” The Journal of Nutritional Biochemistry, vol. 31, pp. 98–105, 2016.
[13] Ardiansyah, H. Shirakawa, T. Koseki, K. Ohinata, K. Hashizume, and M. Komai, “Rice bran fractions improve blood pressure, lipid profile, and glucose metabolism in stroke-prone spontaneously hypertensive rats,” Journal of Agricultural and Food Chemistry, vol. 54, no. 5, pp. 1914–1920, 2006.
[14] C. Lee, D. Han, B. Kim, N. Baek, and B. K. Baik, “Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars,” International Journal of Food Science & Technology, vol. 48, no. 5, pp. 984–991, 2013.
[15] G. A. S. Premakumara, W. K. S. M. Abeysekera, W. D. Ratnasooriya, N. V. Chandrasekharan, and A. P. Bentota, “Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties,” Journal of Cereal Science, vol. 58, no. 3, pp. 451–456, 2013.
[16] C. Uraipong and J. Zhao, “Rice bran protein hydrolysates exhibit strong in vitro α-amylase, ß-glucosidase and ACE-inhibition activities,” Journal of the Science of Food and Agriculture, vol. 96, no. 4, pp. 1101–1110, 2016.
[17] P. Hemalatha, D. P. Bomzan, B. V. S. Rao, and Y. N. Sreerama, “Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on α-amylase and α-glucosidase activities,” Food chemistry, vol. 199, pp. 330–338, 2016.
[18] M. Taniguchi, J. Kawabe, R. Toyoda, T. Namae, A. Ochiai, E. Saitoh, and T. Tanaka, “Cationic peptides from peptic hydrolysates of rice endosperm protein exhibit antimicrobial, LPS-neutralizing, and angiogenic activities,” Peptides, vol. 97, pp. 70–78, 2017.
[19] M. Chalamaiah, W. Yu, and J. Wu, “Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review,” Food Chemistry, vol. 245, pp. 205–222, 2018.
[20] T. Wu, X. Guo, M. Zhang, L. Yang, R. Liu, and J. Yin, “Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat dietinduced obese mice,” Food & Function, vol. 8, no. 9, pp. 3178–3186, 2017.
[21] H. Guo, W. Ling, Q. Wang, C. Liu, Y. Hu, M. Xia, x. Feng, and X. Xia, “Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats,” Plant Foods for Human Nutrition, vol. 62, no. 1, pp. 1–6, 2007.
[22] A. Abbas, S. Murtaza, F. Aslam, A. Khawar, S. Rafique, and S. Naheed, “Effect of processing on nutritional value of rice (Oryza sativa),” World Journal of Medical Sciences, vol. 6, no. 2, pp. 68–73, 2011.
[23] H. Ichikawa, T. Ichiyanagi, B. Xu, Y. Yoshii, M. Nakajima, and T. Konishi, “Antioxidant activity of anthocyanin extract from purple black rice,” Journal of Medicinal Food, vol. 4, no. 4, pp. 211–218, 2001.
[24] M. Walter, E. Marchesan, P. F. S. Massoni, L. P. da Silva, G. M. S. Sartori, and R. B. Ferreira, “Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing,” Food Research International, vol. 50, no. 2, pp. 698–703, 2013.
[25] Manager Online. (2013, August 2). Council of Farmers Organize a Project to Grow Organic Rice for the King to Inherit as a Food Offering. [Online]. Available: https://mgronline.com/local/ detail/9560000095473.
[26] Talonkhowchaonee. (2018, February 9). Phaya Mae Thong Dam Fragrant Rice Former
Rice, Ancient Herbs, Many Properties. [Online]. Available: https://www.youtube.com/watch?v=OfwjSAYyMCc.
[27] Adminporn. (2018, July 7). Kasetvoice. [Online].Available: https://www.kasetvoice.com/post/4529.
[28] K. Thipchai. (2018, September 3). Technologychaoban. [Online]. Available: https://www.technologychaoban.com/bullet-news-today/article_78564.
[29] F. He, “Bradford protein assay,” Bio-protocol, vol. 1, no. 6, pp.1–2, 2011.
[30] Z. Xiao, R. Storms, and A. Tsang, “A quantitative starch? Iodine method for measuring alphaamylase and glucoamylase activities,” Analytical Biochemistry, vol. 351, no. 1, pp. 146–148, 2006.
[31] S. Suwancharoen, A. Boonmee, P. Arsakhant, P. Phitpoomsakul, R. Ponard, and T. Kasemsuk, “Phytochemical and Larvicidal Activity Against Culex sp. Of Nerium oleander L. (Pink cultivar) Flowers and Leaves Extracts,” KKU Science Journal, vol. 45, no. 3, pp. 521–530, 2017 (in Thai).
[32] M. Friedman, “Applications of the ninhydrin reaction for analysis of amino acids, peptides, and proteins to agricultural and biomedical sciences,” Journal of Agricultural and Food Chemistry, vol. 52, no. 3, pp. 385−406, 2004.
[33] N. S. Ramli and N. H. M. Zin, “Alpha-amylase inhibitory activity of inhibitor proteins in different types of commercial rice,” Science Heritage Journal, vol. 2, no. 2, pp. 27–29, 2018.