สืบค้นงานวิจัย
A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice
Tuntipopipat S. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice
ผู้แต่ง / หัวหน้าโครงการ (EN): Tuntipopipat S.
บทคัดย่อ (EN): Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds. Here we compared the bioaccessibility of several of the bioactive compounds in cooked PGBR and brown rice (BR) by simulating oral, gastric and small intestinal digestion. The uptake and retention of bioactive compounds from a bioaccessible fraction also was determined using Caco-2 human intestinal cells. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed with Caco-2 cells that were activated with H2O2 + IL-1β. PGBR had a higher content of GABA, γ-oryzanol, γ-tocotrienol, ferulic acid and p-coumaric acid than BR. The amounts of these compounds transferred to the aqueous fraction during digestion and the quantities accumulated by Caco-2 cells were proportional to those in cooked PGBR and BR. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed for Caco-2 cells that were activated with H2O2 + IL-1β. Pre-treatment of the cells with the bioaccessible fractions from PGBR and BR suppressed the secretion of IL-8 and MCP-1 and the ROS content in activated cells. Inhibitory activities were attenuated to a greater extent after cells had been pre-exposed to the bioaccessible fraction from digested PGBR compared to BR. These results suggest that digested PGBR contains and delivers greater amounts of compounds with anti-inflammatory activity to absorptive epithelial cells than digested BR. © The Royal Society of Chemistry.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84929469356&doi=10.1039%2fc4fo01194e&partnerID=40&md5=806b79bb93465c937414d49a6c9f959c
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Seeds
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice
Tuntipopipat S.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis Brown rice and retrograded brown rice alleviate inflammatory response in dextran sulfate sodium (DSS)-induced colitis mice Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105) Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105) Potential anti-inflammatory and anti-oxidative properties of Thai colored-rice extracts Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value Antioxidant and anti-inflammatory activity of aqueous fraction from Albizia lebbeck leaves Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand Antioxidant and Anti-Inflammatory Effects of Defatted Rice Bran (Oryza Sativa L.) Protein Hydrolysates on Raw 264.7 Macrophage Cells
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