• Applied Biological Chemistry
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• v.47 no.2
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• pp.222-227
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• 2004

Effects of the extracts from bran part of the pigmented rices on inflammation was evaluated by determining their inhibitory action on the production of nitric oxides, histamines and matrix metalloproteinase(MMP) from inflammatory leukocytes. Effects on the production of nitric oxides in a macrophage cell line, RAW264.7 cells, were determined, demonstrating that any significant difference was not detected between the normal rice and the pigmented rice extracts. Inhibitory effects on the histamine-release from a basophilic cell line, RBL-2H3, were examined, showing 3.6 to 5.4-fold increase in the inhibitory activity compared to that of the normal rices. Among the pigmented rice cultivars tested, especially, inhibitory activity of LK1-3-6-12-1-1 was the greatest. Using RAW264.7 cells, we examined the effect of the pigmented rice extracts on the MMP activity. The results showed that the enzyme activity increased with the increasing concentration of the normal rice extract. However, the pigmented rice extracts, except LK1A-2-12-1-l, acted to decrease the MMP activity with their increasing concentrations. The results described above showed the superiority of the pigmented rice extracts in inhibition on release of histamine and MMP, pivotal factors for causing inflammatory responses, from the leukocytes.

• Food Science and Preservation
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• v.19 no.2
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• pp.185-192
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• 2012

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter's color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.624-630
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• 2004

Functionality changes by germination of giant embryonic rice and pigmented rice were evaluated with focusing on antioxidative activities of 70% ethanolic extracts. Overall, reducing power of giant embryonic rice and pigmented rice was higher than that of normal brown rice, and the germination of rices tend to enhance their reducing powers. In vitro and ex vivo experiments employing linoleic acid peroxidation and rabbit erythrocyte membrane peroxidation systems, respectively, revealed inhibitory effect on lipid peroxidation was highest in pigmented rice, followed by giant embryonic rice, and normal brown rice from high to low order. Superoxide radical-scavenging activity decreased in order of pigmented rice > giant embryonic rice > normal brown rice, and germination also enhanced their superoxide scavenging ability compared to non-germinated controls. Hydroxyl radical-scavenging ability was highest in pigmented rice, followed by giant embryonic rice, and normal brown rice. Despite marked enhancement in hydroxyl radical-scavenging ability of normal brown rice by germination, order of scavenging ability was not altered among germinated rices. Same trend as with in vitro ROS scavenging was observed for ex vivo scavenging potency on ROSs generated by TPA stimulation in HL-60 cells. Germination-associated differential increase in ROS scavenging ability of pigmented rice and giant embryonic rice, characterized by no induction of cytotoxicity, was observed.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.457-463
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• 2008

The effects of dietary supplementation of the unrefined rice bran oil from 'Suwon 415' pigmented black rice (BRBO) on cholesterol metabolism and cellular antioxidant status were investigated in hypercholesterolemic rats. The significant reduction of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) concentrations was observed in the plasma of rats fed BRBO. BRBO also decreased plasma and hepatic oxidative stress as a result of increased levels of hepatic thiobarbituric acid reactive substances (TBARS) levels associated with the elevations of hepatic superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities together with increased plasma level of tocopherol. This study indicates that dietary BRBO supplement can leads to the improvement of overall cholesterol metabolism and antioxidant status even more effectively than 'Chuchung' white rice (WRBO). Consumption of BRBO may also protect the liver from oxidative damage caused by lipid peroxidation.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.17-24
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• 2012

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at $20^{\circ}C$. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.581-583
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• 1995

Anthocyanins in Korean pigmented rice(Oryza sativa var. Suwon 415) were analyzed to develop value-added natural pigment from rice. The pigment extracted with 1% HCl in methanol was determined as anthocyanins by characteristic absorption spectra in UV-visible ranges showing maximum absorbance at 280 nm and 530 nm. Two aglycones from acid-hydrolyzed anthocyanins were identified as cyanidin and malvidin by their $R_f$ values in several developing solvents, spectral properties, and $^1H-NMR$ analysis. Sugar moiety was determined as monoglucose by paper chromatography. The main anthocyanins in Korean pigmented rice were tentatively identified as cyanidin-3-glucoside and malvidin-3-glucoside.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.4
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• pp.257-260
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• 2000

The content of anthocyanin, cyanidin 3-glucoside (C3G) and the peonidin 3-glucoside (P3G) from 591 rice cultivars and the antioxidative activities of MeOH extract from 8 rice cultivars were evaluated. Among them, C3G content of pigmented rice were ranged from 0 to 451.9mg in 100 g brown rice, while the P3G contents were in the range from 0 to 42.7mg in 100g brown rice. There was no correlation between C3G and P3G content. Total anthocyanin content ranged from 0 to 475.1mg in 100g brown rice. The antioxidative activity, the scavenging activity on DPPH (2,2-diphenyl-picryl-hydrazyl) radical of MeOH extracts from rice grain, were different according to cultivars. The activity of blockish purple pericarp rice cultivars was twice stronger than that of white pericarp cultivar. Especially, the antioxidative activity of Heugjinjubyeo was four times stronger than that of white pericarp cultivar. The scavenging effect on DPPH radical in rice extracts was related to the total anthocyanin contents of the extracts.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.529-533
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• 2002

Yukwa was prepared with the glutinous rice by the addition of different ratio of pigmented rice (0, 3, 5, 7, 10%) and were steeped for 7 days at 20$^{\circ}C$. No significant differences were found among the samples when the textural properties of Yukwa dough and base were measured using a texture analyzer. But the crispness was decreased with tile increase of the addition level of pigmented rice. The redness (a value) and yellowness (b value) of the dough and Yukwa base were increased and the lightness (L value) was decreased as the addition levels increased. The expansion rate of Yukwa was decreased with the increase of addition levels. The overall acceptability of Yukwa prepared with the addition of 7% pigmented rice was the best in the sensory evaluation.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.276-280
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• 2008

Oryza sativa cv. Heugjinjubyeo, an anthocyanin-pigmented rice variety, is well known to contain high levels of bioactive phytochemicals, anthocyanin, quinolone alkaloids and phenolic acids. Here, we studied the inhibitory effect of Oryza sativa cv. Heugjinjubyeo bran on the absorption of dietary fat in streptozotocin-induced diabetic Sprague-Dawley male rats. For these experiments, experimental animals were divided into four groups: normal, diabetic-control and two experimental groups that were fed 1.0 g or 2.0 g/kg body weight/day of Oryza sativa cv. Heugjinjubyeo bran supplement for 14 days. As a result, liver glycogen levels increased significantly by 65% and 32% in groups receiving 1.0 g and 2.0 g/kg body weight/day, respectively, compared to diabetic-control. Liver cholesterol levels were significantly lower by 8.3% and 14.5% in the groups fed 1.0 g and 2.0 g of anthocyanin- pigmented rice extracts, respectively.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.90-93
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• 2003

Physicochemical and gelatinization properties of Suwon-415 pigmented rice starch were determined. The median and mean particle sizes of Suwon-415 pigmented rice starch were 5.23 and $6.27\;{\mu}m$, whereas those of non-glutinous rice starch were 4.71 and $5.43\;{\mu}m$ respectively. Water-binding capacity, iodine reaction and intrinsic viscosity of Suwon-415 pigmented rice starch were lower than those of non-glutinous rice starch. X-ray diffraction patterns showed traditional A type of cereals and relative crystalline of both samples showed no difference. Peak viscosity, breakdown and setback were increased with increasing weight of starches.