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http://dx.doi.org/10.7740/kjcs.2011.56.4.420

Evaluation of Biological Activities of Fermented Rice Bran from Novel Black Colored Rice Cultivar SuperC3GHi  

Kim, Dong-Ju (Erom R&D Center)
Choi, Su-Min (Erom R&D Center)
Kim, Hwa-Young (Erom R&D Center)
Kim, Joong-Hark (Erom R&D Center)
Ryu, Su-Noh (Department of Agricultural Science, Korea National Open University)
Han, Sang-Jun (Department of Agricultural Science, Korea National Open University)
Hong, Seong-Gil (Erom R&D Center)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.56, no.4, 2011 , pp. 420-426 More about this Journal
Abstract
Rice bran is by-product from the dehulling process of rice, an important staple food in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran that contains anthocyanin has the beneficial effects on immune system. SuperC3GHi, a recently released black colored rice cultivar, has higher contents of cyanidine-3-glucoside (C3G), a strong antioxidant than those of currently cultivated black rice cultivars. In this study, we investigate the beneficial effects of fermented SuperC3GHi rice bran (C3G-F) with Lentinus edodes. Using in vivo and in vitro model for inflammation and allgergy, anti-inflammatory and anti-allergic effects of C3G-F were determined. C3G-F induced tumor suppressive effect on Sarcoma-180 cell and B16 melanoma cell injected to mice. These results suggest that the capacity of C3G-F seems to act as a potent immunomodulator and with the absence of notable side-effects, C3G-F could be used as a novel functional food ingredient having possible therapeutic effects against immunological disorders.
Keywords
black rice bran; functional food; fermentation; anti-inflammation; breeding;
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Times Cited By KSCI : 5  (Citation Analysis)
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