Antioxidant, Antidiabetic and Prebiotic Properties of Thai Brown Rices and Corns

  • Suree Nanasombat Faculty of Science, King Mongkut’s Institute of Technology
  • Pharichat Putjon Faculty of Science, King Mongkut’s Institute of Technology
  • Pondnapa Netchularrat Faculty of Science, King Mongkut’s Institute of Technology
  • Patcharee Onnorm Faculty of Science, King Mongkut’s Institute of Technology
Keywords: Phenolic Compounds, Prebiotics, Antioxidant, Antidiabetic, Indigestible Polysaccharide

Abstract

Phytochemical properties of 6 germinated and non-germinated rice and corn extracts were studied. The extracts of non-germinated Leum-Pua rice and riceberry had stronger antioxidant activities with high reducing capacities of 0.66 - 1.17 mmol Fe(II)/g extract by FRAP assay. The extracts with higher total phenolic contents were non-germinated Leum-Pua rice, waxy corn and riceberry (833.33 - 1,704.17 mg GAE/g extract). Leum-Pua rice and riceberry extracts had higher α-amylase inhibitory activity. The extract of germinated red rice showed highest α-glucosidase inhibitory activity. The extracts with high amount of indigestible polysaccharide were non-germinated Sinlek rice and germinated Leum-Pua rice (518.16 - 538.06 mg/g extract). Then, Leum-Pua rice and riceberry were selected to use as raw material for production of probiotic drinks with Lactobacillus acidophilus. The survival of this probiotic bacterium in germinated Leum-Pua rice and non-germinated riceberry drinks was higher than those in other drinks during storage at 4 oC for 14 days. The rice drinks with strongest antioxidant activity and highest phenolic content were both germinated and non-germinated Leum-Pua rice drinks. For antidiabetic activity, germinated riceberry drink had highest α-amylase and α-glucosidase inhibitory activities (10.31 % and 36.14 % inhibition, respectively).

Downloads

Download data is not yet available.

References

Gunaratne, A., Wu, K., Li, D., Bentota, A., Corke, H., and Cai, Y. -Z. (2013). Antioxidant Activity and Nutritional Quality of Traditional Red-Grained Rice Varieties Containing Proanthocyanidins. Food Chemistry. Vol. 138, Issue 2-3, pp. 1153-1161. DOI: 10.1016/j.foodchem.2012.11.129

Zhang, H., Shao, Y., Bao, J., and Beta, T. (2015). Phenolic Compounds and Antioxidant Properties of Breeding Lines between the White and Black Rice. Food Chemistry. Vol. 172, pp. 630-639. DOI: 10.1016/j.foodchem.2014.09.118

Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S., and Wanavijitr, A. (2011). Chemopreventive Properties of the Bran Extracted from a Newly-Developed Thai rice: The riceberry. Food Chemistry. Vol. 125, Issue 3, pp. 978-985. DOI: 10.1016/j.foodchem.2010.09.093

Xu, Z. (2012). Important Antioxidant Phytochemicals in Agricultural Food Products. Analysis of Antioxidant-Rich Phytochemicals. Z. Xu, and L. R. Howard, eds. pp. 1-24. Singapore: Markono Print Media Pte Ltd.

Birben, E., Sahiner, U. M., Sackesen, C., Erzurum, S., and Kalayci, O. (2012). Oxidative Stress and Antioxidant Defense. World Allergy Organization Journal. Vol. 5, Issue 1, pp. 9-19. DOI: 10.1097/WOX.0b013e3182439613

Keshari, A. K., Verma, A. K., Kumar, T., and Srivastava, R. (2015). Oxidative Stress: A Review. The lnternational Journal of Science & Technoledge. Vol 3, Issue 7, pp. 155-162

Taylor, S. I. (1999). Deconstructing Type 2 Diabetes. Cell. Vol. 97, Issue 1, pp. 9-12. DOI: 10.1016/S0092-8674(00)80709-6

Frayn, K. N. (2013). Metabolic Regulation a Human Perspective. (3rd ed.) New Delhi: Wiley-Blackwell

Ademiluyi, A. O. and Oboh, G. (2013). Soybean Phenolic-Rich Extracts Inhibit Key Enzymes Linked to Type 2 Diabetes (α-Amylase and α-Glucosidase) and Hypertension (Angiotensin I Converting Enzyme) in vitro. Experimental and Toxicologic Pathology. Vol. 65, Issue 3, pp. 305-309. DOI: 10.1016/j.etp.2011.09.005

Vernazza, C. V., Rabiu, B. A., and Gibson, G. R. (2006). Human Colonic Microbiology and the Role of Dietary Intervention: Introduction to Prebiotics. Prebiotics: Development & Application. G. R. Gibson and R. A. Rastall, eds. pp. 1-28. New Delhi: Thomson press.

Al-Sheraji, S. H., Ismail, A., Manap, M. Y., Mustafa, S., Yusof, R. M. and Hassan, F. A. (2013). Prebiotics as Functional Food: A Review. Journal of Functional Foods. Vol. 5, Issue 4, pp. 1542-1553. DOI: 10.1016/j.jff.2013.08.009

Ziemer, C. J. and Gibson, G. R. (1998). An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies. International Dairy Journal. Vol. 8, Issue 5-6, pp. 473-479. DOI: 10.1016/S0958-6946(98)00071-5

Pradeep, P. M. and Sreerama, Y. N. (2015). Impact of Processing on the Phenolic Profiles of Small Millets: Evaluation of their Antioxidant and Enzyme Inhibitory Properties Associated with Hyperglycemia. Food Chemistry. Vol. 169, pp. 455-463. DOI: 10.1016/j. foodchem.2014.08.010

Lado, C., Then, M., Varga, I., Szöke, É., and Szentmihályi, K. (2004). Antioxidant Property of Volatile Oils Determined by the Ferric Reducing Ability. Zeitschriftfür Naturforschung C. Vol. 59, Issue 5-6, pp. 354-358. DOI: 10.1515/znc-2004-5-611

Zhou, Z., Chen, X., Zhang, M., and Blanchard, C. (2014). Phenolics, Flavonoids, Proanthocyanidin and Antioxidant Activity of Brown Rice with different Pericarp Colors following Storage. Journal of Stored Products Research. Vol. 59, pp. 120-125. DOI: 10.1016/j.jspr.2014.06.009

Sancheti, S., Sancheti, S., and Seo, S. -Y. (2013). Antidiabetic and Antiacetylcholinesterase Effects of Ethyl Acetate Fraction of Chaenomeles sinensis (Thouin) Koehne Fruits in Streptozotocin-Induced Diabetic Rats. Experimental and Toxicologic Pathology. Vol. 65, Issue 1-2, pp. 55-60. DOI: 10.1016/j.etp.2011.05.010

Loizzo, M. R., Saab, A. M., Tundis, R., Menichini, F., Bonesi, M., Piccolo, V., Statti, G. A., Cindio, B. D., Houghton, P. J., and Menichini, F. (2008). In vitro Inhibitory Activities of Plants Used in Lebanon Traditional Medicine against Angiotensin Converting Enzyme (ACE) and Digestive Enzymes Related to Diabetes. Journal of Ethnopharmacology. Vol. 119, Issue 1, pp. 109-116. DOI: 10.1016/j.jep. 2008.06.003

Kim, G. N., Shin, J. G., and Jang, H. D. (2009). Antioxidant and Antidiabetic Activity of Dangyuja (Citrus grandis Osbeck) Extract Treated with Aspergillus saitoi. Food Chemistry. Vol. 117, Issue 1, pp. 35-41. DOI: 10.1016/j.foodchem.2009.03.072

Wichienchot, S., Thammarutwasik, P., Jongjareonrak, A., Chansuwan, W., Hmadhlu, P., Hongpattarakere, T., Itharat, A., and Ooraikul, B. (2011). Extraction and Analysis of Prebiotics from Selected Plants from Southern Thailand. Songklanakarin Journal of Science and Technology (SJST). Vol. 33, Issue 5, pp. 517-523

Korakli, M., Gänzle, M. G., and Vogel, R. F. (2002). Metabolism by Bifidobacteria and Lactic Acid Bacteria of Polysaccharides from Wheat and Rye, and Exopolysaccharides Produced by Lactobacillus sanfranciscensis. Journal of Applied Microbiology. Vol. 92, Issue 5, pp. 958-965. DOI: 10.1046/j.1365-2672.2002.01607.x

Miller, G. L. (1959). Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Analytical Chemistry. Vol. 31, Issue 3, pp. 426-428. DOI: 10.1021/ac60147a030

Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., and Smith, F. (1956). Colorimetric Method for Determination of Sugars and Related Substances. Analytical Chemistry. Vol. 28, Issue 3, pp. 350-356. DOI: 10.1021/ac60111a017

Manojai, K. (2014). Leum Pua Rice: Crispy, Seasoned Ready-to-Eat Rice. Technology Chaoban. Vol. 570, Issue 1, pp. 112-113. (In Thai)

Noenplab, A., Na Lumpang Noenplab, A., Watjanaphum, P., and Suksuem, P. (2010). Leum Pua, a Glutinous Rice Variety: Genetic Conservation for Nutritional Value. Proceedings of the 4th Tropical Sub-Tropical Crops Research Symposium. July 22-23, 2010, Bangkok, Thailand. (In Thai)

Chunvijitra, W. (2014). Riceberry. Kasetsart Extension Journal. Vol. 59, Issue 3, pp. 25-35. (In Thai)

Klaltoon, P. (2012). Leum Pua Rice: High Nutritional Value and Outstanding Rice of Khao Kho District, Phetchabun Province. Kasetthammachart. Vol. 15, Issue 8, pp. 42-46. (In Thai)

Banterng, P. (2008). Black Glutinous Rice. Technology Chaoban. Vol. 20, Issue 423, pp. 71-72. (In Thai)

Chen, Y. -F., Shibu, M. A., Fan, M. -J., Chen, M. -C., Viswanadha, V. P., Lin, Y. -L., Lai, C. -H., Lin, K. -H., Ho, T. -J., Kuo, W. -W., and Huang, C. -Y. (2016). Purple Rice Anthocyanin Extract Protects Cardiac Function in STZ-Induced Diabetes Rat Hearts by Inhibiting Cardiac Hypertrophy and Fibrosis. The Journal of Nutritional Biochemistry. Vol. 31, pp. 98-105. DOI: 10.1016/j.jnutbio.2015.12.020

Jayaprakasam, B., Vareed, S. K., Olson, L. K., and Nair, M. G. (2005). Insulin Secretion by Bioactive Anthocyanins and Anthocyanidins Present in Fruits. Journal of Agricultural and Food Chemistry. Vol. 53, Issue 1, pp. 28-31. DOI: 10.1021/jf049018+

Hengsawad, D. (2014). Antidiabetic Rice: Food of Your Choice. Food Journal. Vol. 44, Issue 2, pp. 15-18. (In Thai)

Tungtrakul, P. (2008). Germinated Brown Rice with high GABA. Kasetthammachart. Vol. 11, Issue 12, pp. 33-37. (In Thai)

Sinchaisri, P. (2008). Rice Bran and Rice Germ for Health and Beauty. Science Journal. Vol. 62, Issue 3, pp. 37-39. (In Thai)

Posuwan, J., Prangthip, P., Leardkamolkan, V., Yamborisut, U., Surasiang, R., Charoensiri, R., and Kongkachuichai, R. (2013). Long-Term Supplementation of High Pigmented Rice Bran Oil (Oryza sativa L.) on Amelioration of Oxidative Stress and Histological Changes in Streptozotocin-Induced Diabetic Rats Fed a High Fat Diet; Riceberry Bran Oil. Food Chemistry. Vol. 138, Issue 1, pp. 501-508. DOI: 10.1016/j.foodchem.2012.09.144

Shori, A. B. (2016). Influence of Food Matrix on the Viability of Probiotic Bacteria: A Review based on Dairy and Non-Dairy Beverages. Food Bioscience. Vol. 13, pp. 1-8. DOI: 10.1016/j.fbio.2015.11.001

Mudgil, D. and Barak, S. (2013). Composition, Properties and Health Benefits of Indigestible Carbohydrate Polymers as Dietary Fiber: A Review. International Journal of Biological Macromolecules. Vol. 61, pp. 1-6. DOI: 10.1016/j.ijbiomac.2013.06.044

Tamime, A. Y., Saarela, M., Søndergaard, A. K., Mistry, V. V., and Shah, N. P. (2005). Production and Maintenance of Viability of Probiotic Microorganisms in Dairy Product. Probiotic Dairy Product. A. Y. Tamime, ed., pp. 39-72. Oxford, UK: Blackwell Publishing Ltd.

Tripathi, M. K. and Giri, S. K. (2014). Probiotic Functional Foods: Survival of Probiotics During Processing and Storage. Journal of Functional Foods. Vol. 9, pp. 225-241. DOI: 10.1016/j.jff .2014.04.030

Charalampopoulos, D. and Pandiella, S. S. (2010). Survival of Human Derived Lactobacillus plantarum in Fermented Cereal Extracts during Refrigerated Storage. LWT - Food Science and Technology. Vol. 43, Issue 3, pp. 431-435. DOI: 10.1016/j.lwt.2009.09.006

Angelov, A., Gotcheva, V., Kuncheva, R., and Hristozova, T. (2006). Development of a New Oat-based Probiotic Drink. International Journal of Food Microbiology. Vol. 112, Issue 1, pp. 75-80. DOI: 10.1016/j.ijfoodmicro.2006.05.015

Gibson, G. R. and Roberfroid, M. B. (1995). Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics. The Journal of Nutrition. Vol. 125, Issue 6, pp. 1401-1412. DOI: 10.1093/jn/125.6.1401

Published
2021-08-06
Section
บทความวิจัย (Research article)