• 생약학회지
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• 제52권3호
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• pp.170-176
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• 2021

Anthocyanins are considered as one of the major functional components including cyanidin-3-glucoside and peonidin-3-glucoside anthocyanins of black rice (Oryza sativa L., BR) aleurone layer (OAL) extract. The immunomodulatory biological effects of OAL has rarely been evaluated. This study has extensively studied the immunomodulatory effects of BR in immunosuppressed mice by CPA. The immunostimulatory effects of BR extract in in vivo at 150 (OAL-1) and 300 mg/kg body weight (OAL-2) for OAL groups were measured and compared to the normal group (CON) ingested with distilled water only or other groups. After the 14 days of oral administration, immune related organ weights, serum immunoglobulin (Ig) A and IgG, and cytokines (IL-12, TNF-α) levels, splenocytes proliferation rate, and NK cell activity were evaluated as immune related biomarkers. The serum IgA and IgG values in the OAL-treated groups increased to the level of the CON. OAL significantly and effectively controlled the IL-12 and TNF-α levels and NK activity compared to the negative control (NC) group. The results suggest that BR aleurone layer with immunomodulatory activities has a great potential as a functional food by itself or as a supplement.

• 한국식품위생안전성학회지
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• 제31권5호
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• pp.335-341
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• 2016

본 연구는 흑자색 알곡 품종으로 등록된 색소 2호 옥수수 알곡의 일반성분 및 색소 함량을 분석하여 기초자료로 제공하고자 수행되었다. 색소 2호 알곡의 일반성분 분석결과, 수분, 조회분, 조지방, 조단백질은 각각 8.84%, 1.44%, 5.46%, 10.31%이었다. 색소 2호 알곡의 유리당 성분으로 fructose, glucose, maltose 및 sucrose가 검출되었으며, 함량은 sucrose (1.00%) > glucose (0.63%) > maltose (0.52%) > fructose (0.44%) 순이었다. 색소 2호 알곡의 지방산 분석결과 총 11종의 지방산이 검출되었으며 포화 지방산과 불포화 지방산의 비율은 16.09 : 83.91로 linoleic acid가 50.86%로 가장 높게 나타났다. 색소 2호 알곡 추출물의 총 안토시아닌 함량은 0.24%였고, 알곡 추출물을 HPLC-MS/MS로 분석한 결과 색소 2호 알곡에 함유된 안토시아닌 색소는 C-3-G, Pg-3-G, Pn-3-G인 것으로 확인되었다.

• 한국작물학회지
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• 제41권spc1호
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• pp.1-9
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• 1996

The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in $0.1\%$ HCl-contained $80\%$ methanol or $0.5\%$ malic-acid-contained $80\%$ ethanol, while red rices revealed better extraction of pigments in $0.01\%$ citric-acid-contained $80\%$ ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<$5^{\circ}C$) condition and at pH $2.0\~4.0$. The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and $Pl^{w}$(purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and $Pl^{w}$ genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.

• 한국식품영양학회지
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• 제33권2호
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• pp.149-158
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• 2020

The purpose of this study was to investigate antioxidant characteristics and anti-adipogenic effects of colored rice and brown rice extracts in 3T3-L1 adipocyte depending on cultivar (Josaengheugchal, Heugjinmi, Hongjinju, Geongganghongmi, Seolgaeng, Milyang 320, Sindongjin, Baegjinju). Colored rice and brown rice was extracted with 100% ethanol, followed by the analysis of polyphenol, flavonoid, anthocyanin, antioxidant, and anti-adipogenic activity. Total polyphenol and flavonoid content ranged from 6.86~314.08 mg GAE/g and 1.47~56.88 mg CE/g the highest total polyphenol and flavonoid content was observed in Heugjinmi cultivar. Anthocyanin composition was analyzed by HPLC, cyanidin-3-gluoside and peonidin-3-glucoside was found in black rice including Josaengheugchal and Heugjinmi. Also, the ABTS and DPPH radical scavenging activity of colored rice cultivars was higher than that of brown rice cultivars, the highest ABTS radical scavenging activity also was observed in Heugjinmi (128.20 mg TE/g). The anti-adipogenic effects of colored rice and brown rice extracts on differentiation of 3T3-L1 preadipocytes evaluated that extracts of Heugjinmi cultivar significantly reduced intracellular lipid accumulation. These results provide valuable information for the use of Korean colored rice cultivar as a functional food materials relative to anti-obesity.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.290-290
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• 2017

Rice (Oryza sativa L.) is one of the most consumed staple food crop which is energy source as carbohydrate and also is considered as the important antioxidant sources including various phenolic compounds. According to the increasing demand of healthy life, the concern to antioxidant also is increasing because of its health-promoting effect. Phenolic compounds are one of the plant secondary metabolites class, which shows various benefits to preventing or treating chronic diseases. In this study, we have measured the total phenol content from total 647 rice samples using the Floin-Ciocalteau method, and then were selected 30 rice genetic resources classified with high, middle, and low group on the basis of total phenol content. The average of the total phenol content of each group was high-group ($6892.9{\pm}488.5{\mu}g\;GAE/g$) > middle-group ($1428.1{\pm}76.0{\mu}g\;GAE/g$) > low-group ($97.6{\pm}11.4{\mu}g\;GAE/g$). The selected rice samples were analyzed with LC-MS/MS to find the composition and concentration of individual phenolic in rice grain. High-group and middle-group contained large amounts of protocatechuic acid and (+)-catechin whereas low-group showed limited amount. Among high-group samples, rice samples with black pericarp color (IT 174089, IT 220079, and IT 259958) had high content of peonidin-3-O-glucoside. Further, these black rice samples were special since polydatin, rarely found stilbenoid in rice grain, was detected. Overall, both the sum of phenolic acid and the sum of flavonoid were high-group > middle-group > low-group. Also, each group exhibited different phenolic compositions; high-group consisted of flavonoid more than phenolic acid, middle-group and low-group was comprised of phenolic acid rather than flavonoid, and non-pigmented rice was composed by fully phenolic acid. The total phenol content had positive relationships with the sum of phenolic compound (r = 0.64), the sum of flavonoid (r = 0.74) at the significance level of p < 0.0001. In addition, protocatechuic acid and quercetin showed positive correlation with above phenolic composition parameters; in order, r = 0.98, 0.65 for protocatechuic acid and r = 0.73, 0.78 for quercetin (p < 0.0001). In conclusion, the total phenol content assay showed the possibility of utilization as a phenolic composition indicator in rice grain. Also, this result was suggested study pigment on other material.