Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Wasaporn Chanput and Richard Lawer
Kasetsart University, Thailand
Bogor Agricultural University, Indonesia
Posters & Accepted Abstracts: J Nutr Food Sci
Rice bran contains many health beneficial compounds, for example, protein, phytosterols, oryzanol, tocopherol, tocotrienol and fiber. Protein content in rice bran is 10-16%. In this study, we extracted crude protein from rice bran (CRBP) variety Khao Dawk Mali 105. Four fractions of rice bran protein were fractionated using different solvents; water, NaCl, ethanol and NaOH to obtain albumin (Alb), globulin (Glb), prolamin (Pro) and glutelin (Gln) fractions, respectively. All five samples were subjected to protease hydrolysis; pepsin or protease M. Degree of hydrolysis, total phenolic content, antioxidative activity were investigated throughout the incubation time. The degree of hydrolysis was increased sharply within 0.5 hour of incubation in both enzymes. Similar observation was seen in total phenolic content and antioxidative activity. Because LPS stimulated THP-1 macrophage was used to determine anti-inflammatory activity, it is necessary to assure that there is no LPS contamination in samples. High contamination of LPS was found in all protease M digested samples; therefore, these samples could not be investigated for their anti-inflammatory activity. The results showed that protein hydrolysates from both enzymes exhibited higher antioxidative activity than undigested samples. Among five samples, CRBP and Alb showed the highest antioxidative activity. Pepsin digested CRBP and Alb exhibited anti-inflammatory activity measured by reduction of pro-inflammatory cytokine, IL-1�?² and TNF-�?± and induction of anti-inflammatory cytokine, IL-10. Therefore, rice bran protein hydrolysate has a potential to be used as anti-inflammatory food compound.
Email: fagiwpc@ku.ac.th