การต้านอนุมูลอิสระและการยับยั้งลิพิดเปอร์ออกซิเดชันของสารสกัดเบต้ากลูแคนจากรำข้าวพันธุ์ขาวดอกมะลิ 105
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ก.ย. 6, 2021
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การต้านอนุมูลอิสระ การยับยั้งลิพิดเปอร์ออกซิเดชัน สารสกัดเบต้ากลูแคน รำข้าว ขาวดอกมะลิ 105
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บทคัดย่อ
รำข้าวเป็นวัสดุเหลือทิ้งทางการเกษตรที่มีคุณค่าทางโภชนาการสูง โดยเฉพาะเบต้ากลูแคน ซึ่งเป็นเส้นใยอาหารที่มีประโยชน์ต่อสุขภาพ ดังนั้นงานวิจัยนี้มีวัตถุประสงค์ที่จะศึกษาฤทธิ์ต้านอนุมูลอิสระของสารสกัดเบต้ากลูแคนจากรำข้าวพันธุ์ขาวดอกมะลิ 105 เพื่อเป็นแนวทางในการนำรำข้าวไทยกลับมาใช้ประโยชน์ การสกัดเบต้ากลูแคนโดยใช้น้ำเป็นตัวทำละลาย พบว่าได้ปริมาณสารสกัดเบต้ากลูแคนจากรำข้าว (Rice bran beta-glucan gum; RBG) เท่ากับ 1,018.9?13.32 mg/100 g rice bran ซึ่งมีเบต้ากลูแคนอยู่ 0.201?0.04% (w/w) เมื่อศึกษาฤทธิ์ต้านอนุมูลอิสระของ RBG (IC50) พบว่ามีความสามารถในการจับประจุไอออนเหล็กได้ดีที่สุด (0.3 mg/ml) รองลงมา คือ การต้านอนุมูลแอนไอออนซุปเปอร์ออกไซด์ (2.4 mg/ml) อนุมูลไฮดรอกซิล (2.8 mg/ml) อนุมูลแคทไอออน ABTS•+ (6.7 mg/ml) และอนุมูล DPPH (10.6 mg/ml) ตามลำดับ (p < 0.05) นอกจากนี้ RBG สามารถยับยั้งปฏิกิริยาลิพิดเปอร์ออกซิเดชัน โดยที่ความเข้มข้น 5 mg/ml มีความสามารถในการยับยั้งปฏิกิริยาเท่ากับ 73.9?0.88% และ 62.9?0.46% ที่เวลา 1 และ 2 วัน ตามลำดับ ขณะที่กรดแอสคอบิก (Ascorbic acid; ACA) มีความสามารถในการยับยั้งปฏิกิริยาเท่ากับ 60.0?0.89% และ 28.3?0.46% ตามลำดับ (p < 0.05) สารสกัดเบต้ากลูแคนจากรำข้าวพันธุ์ขาวดอกมะลิ 105 สามารถจับประจุไอออนเหล็กและยับยั้งปฏิกิริยาลิพิดเปอร์ออกซิเดชันได้ดีกว่า ACA รวมทั้งมีปริมาณเบต้ากลูแคนและฤทธิ์ต้านอนุมูลบางชนิดใกล้เคียงกับสารสกัดเบต้ากลูแคนจากแหล่งอื่น
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บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
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[25] R. Saltarelli, P. Ceccaroli, M. Iotti, A. Zambonelli, M. Buffalini, L. Casadei, L. Vallorani, and V. Stocchi, “Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from central Italy,” Food Chemistry, vol. 116, no. 1, pp. 143–151, 2009.
[26] M. Zahin, F. Aqil, and I. Ahmad, “The in vitro antioxidant activity and total phenolic content of four Indian medicinal plants” International Journal of Pharmacy and Pharmaceutical Sciences, vol. 1, no. Suppl 1, pp. 88–95, 2009.
[27] M. Papageorgioua, N. Lakhdarab, A. Lazaridouc, C. G. Biliaderisd, and M. S. Izydorczyk, “Water extractable (1→3, 1→4)–β–d–glucans from barley and oats: An intervarietal study on their structural features and rheological,” Journal of Cereal Science, vol. 42, no. 2, pp. 213–224, 2005.
[28] P. Maity, I. K. Sen, P. K. Maji, S. Paloi, K. S. Devi, K. Acharya, T. K. Maiti, and S. S. Islam, “Structural, immunological, and antioxidant studies of β-glucan from edible mushroom Entoloma lividoalbum,” Carbohydrate Polymers, vol. 123, pp. 350–358, 2015.
[2] M. Alauddina, J. Islama, H. Shirakawaa, T. Koseki, Ardiansyahc, and M. Komai, “Rice bran as a functional food: An overview of the conversion of rice bran into a superfood/functional food,” in Superfood and Functional Food – An Overview of their Processing and Utilization. London: InTechOpen, 2017, pp. 291–305.
[3] S. Koto, (2017, July). In-season rices: Annual report for the year 2016–17 about plants production situation at district level. Department of Agricultural Extension. Bangkok, Thailand. [Online]. Available: https: //www.production2.doae.go.th/
[4] Thai Rice Exporters Association. (2018, March). NEW: Price of export milled rice. Thai Rice Exporter Association. Bangkok, Thailand. [Online]. Available: http://www.thairiceexport ers.or.th
[5] F. Zhu, B. Du, and B. Xu, “A critical review on production and industrial applications of beta-glucans,” Food Hydrocolloids, vol. 52, pp. 275–288, 2016.
[6] A. Lazaridou and C. G. Biliaderis, “Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects,” Journal of Cereal Science, vol. 46, no. 2, pp. 101–118, 2007.
[7] V. Rungsardthong, “The extraction of beta-glucan, the ingredient used in functional food, from rice bran,” Research Report, Department of Applied Science, King Mongkut’s University of Technology North Bangkok, 1999 (in Thai).
[8] P. Natcha, T. Chakree, and T. Y. Chutha, “Enzymatic hydrolysis on protein and β-glucan content of Sang-yod rice bran hydrolysates and their anti–inflammatory activity on RAW 264.7 cells,” Functional Foods in Health and Disease, vol. 7, no. 12, pp. 958–971, 2017.
[9] T. D. Jung, G. H. Shin, J. M. Kim, S. I. Choi, J. H. Lee, S. J. Lee, S. J. Park, K. S. Woo, S. K. Oh, and O. H. Lee, “Comparative analysis of γ-oryzanol, β–glucan, total phenolic content and antioxidant activity in fermented rice bran of different varieties,” Nutrients, vol. 9, no. 6, pp. 1–12, 2017.
[10] S. Mebrek, H. Djeghim, Y. Mehdi, A. Meghezzi, A. Sirajudheen, A. A. A. Nasser, and M. Benali, “Antioxidant, anti–cholinesterase, anti-α-glucosidase and prebiotic properties of beta-glucan extracted from Algerian barley,” International Journal of Phytomedicine, vol. 10, no. 1, pp. 58–67, 2018.
[11] J. Harasym and R. Olędzki, “The mutual correlation of glucose, starch, and beta–glucan release during microwave heating and antioxidant activity of oat water extracts,” Food and Bioprocess Technology, vol. 11, pp. 874–884, 2018.
[12] R. A. Sarteshnizi, H. Hosseini, N. K. Khosroshahi, F. Shahraz, A. M. Khanegha, M. Kamran, R. Komeili, and E. Chiavaro, “Effect of resistant starch and β-glucan combination on oxidative stability, frying performance, microbial count and shelf life of prebiotic sausage during refrigerated storage,” Food Technology and Biotechnology, vol. 55, no. 4, pp. 475–482, 2017.
[13] M. Haghshenas, H. Hosseini, K. Nayebzadeh, B. S. Kakesh, M. Mahmoudzadeh, and R.K. Fonood, “Effect of beta–glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre–cooked shrimp nugget during storage,” LWT–Food Science and Technology, vol. 62, no. 2, pp. 1192–1197, 2015.
[14] W. Li, S. W. Cui, and Y. Kakuda, “Extraction, fractionation, structural and physical characterization of wheat β–d–glucans,” Carbohydrate Polymers, vol. 63, pp. 408–416, 2006.
[15] P. Phuwadolpaisarn, “The influence of conditions on beta-glucan extraction from Thai rice bran cultivars and their biological properties,” presented at 95th The IIER International Conference, Osaka, Japan, February 8–9, 2017.
[16] Megazyme. (2015, January). Mixed-linkage betaglucan: Assay procedure (Mccleary method). Bray, Co., Wicklow, Ireland. [Online]. Available: https://www.megazyme.com/documents/Booklet/K-BGLU_DATA.pdf
[17] Megazyme. (2017, January). Barley beta–glucan (high viscosity). Bray, Co., Wicklow, Ireland. [Online]. Available: https://www.megazyme.\com/docu-ments /Booklet/ P-BGBH_DATA.pdf
[18] T. Gao, H. Bi, S. Ma, and J. Lu, “Structure elucidation and antioxidant activity of a novel α–(1→3), (1→4)–d-glucan from Aconitum kusnezoffii Reichb.,” International Journal of Biological Macromolecules, vol. 46, no. 1, pp. 85–90, 2010.
[19] N. Loganayaki, P. Siddhuraju, and S. Manian, “Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba Pentandra L.” Journal of Food Science Technology, vol. 50, no. 4, pp. 687–695, 2013.
[20] P. Siddhuraju, “Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry Heated Tamarindus indica seed coat,” LWT - Food Science and Technology, vol. 40, no. 6, pp. 982–990, 2007.
[21] J. K. Moon and T. Shibamoto, “Antioxidant assays for plant and food components,” Journal of Agricultural and Food Chemistry, vol. 57, no. 5, pp. 1655–1666, 2009.
[22] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice–Evans, “Antioxidant activity applying and improving ABTS radical cation decolorization assay,” Free Radicals in Biology and Medicine, vol. 26, no. 9–10, pp. 1231–1237, 1999.
[23] I. Shimizu, N. Shimamoto, K. Saiki, M. Furujo, and K. Osawa, (2012, August 29). Lipid Peroxidation in Hepatic Fibrosis. [Online]. Available: https://www.intechopen.com/books/lipid-peroxidation/lipid-peroxidation-in-hepatic-fibrosis
[24] Z. Cheng, J. Ren, Y. Li, W. Chang, and Z. Chen, “Study on the multiple mechanisms under lying the reaction between hydroxyl radical and phenolic compounds by qualitative structure and activity relationship,” Bioorganic and Medicinal Chemistry, vol. 10, no. 12, pp. 4067–4073, 2002.
[25] R. Saltarelli, P. Ceccaroli, M. Iotti, A. Zambonelli, M. Buffalini, L. Casadei, L. Vallorani, and V. Stocchi, “Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from central Italy,” Food Chemistry, vol. 116, no. 1, pp. 143–151, 2009.
[26] M. Zahin, F. Aqil, and I. Ahmad, “The in vitro antioxidant activity and total phenolic content of four Indian medicinal plants” International Journal of Pharmacy and Pharmaceutical Sciences, vol. 1, no. Suppl 1, pp. 88–95, 2009.
[27] M. Papageorgioua, N. Lakhdarab, A. Lazaridouc, C. G. Biliaderisd, and M. S. Izydorczyk, “Water extractable (1→3, 1→4)–β–d–glucans from barley and oats: An intervarietal study on their structural features and rheological,” Journal of Cereal Science, vol. 42, no. 2, pp. 213–224, 2005.
[28] P. Maity, I. K. Sen, P. K. Maji, S. Paloi, K. S. Devi, K. Acharya, T. K. Maiti, and S. S. Islam, “Structural, immunological, and antioxidant studies of β-glucan from edible mushroom Entoloma lividoalbum,” Carbohydrate Polymers, vol. 123, pp. 350–358, 2015.