Plant sterols in their free forms are known to inhibit colon cancer. Whether these activities persist when compounds are incorporated into processed food is not reported yet. This study aimed to test the ability of plant sterol esters (PSE) incorporated into a nonpuffed extruded food (NPE) model to inhibit colon carcinogenesis. PSE was added into NPE at four concentrations (0.0%, 0.7%, 1.4%, and 2.1%). PSE-NPE activity was tested in azoxymethane/dextran sodium sulfate-induced Balb/c mice. The groups given PSE-NPE did not show any colon tumor formation. Immunohistochemistry results revealed that the group fed with 1.4% PSE had the lowest histoscore for cyclooxygenase-2 expression and the highest histoscore for cleaved caspase-3, cleaved caspase-8, and cleaved caspase-9expressions. The results of this study indicated that even after incorporation into a food system, which is processed using high pressure and temperature, PSE retained its chemopreventive activity. The proposed mechanisms are by suppressing inflammation and inducing apoptosis.
The consumption trend of the plant-based product has increased over the last few years, from health reasons to the unsustainability of consuming animal product. Plant-based product has been perceived by consumers as products to improve human health and well-being. Plant-based milk substitute such as rice milk is an example of the product and could be made from various rice varieties. Black rice (Oryza sativa L.) is one type of rice that is cultivated in Indonesia. Black rice has been reported to poses antioxidant activity, which is beneficial for health. For this reason, black rice has the potency to be further processed into a functional drink. However, the information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice milk. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. The results showed that black rice milk contained 92.36% water, 0.67% fat, 0.14% protein, 0.15% ash, and 6.69% carbohydrate. Black rice milk can inhibit 69.18% activity of 0.2 mmol DPPH radicals. It also contained total phenolic content of 32.75 mg GAE/ 100 mL
The popularity of plant-based milk has been increasing over the last few years to substitute animal milk. Cereal such as black rice (Oryza sativa L.) is a plant material that can be used to produce rice milk. Black rice has been reported to have high vitamin and mineral content and high fiber. Previous research also has shown the functionality of black rice, such as antioxidant, antihypertensive, and antihyperlipidemic. For this reason, black rice has the potency to be further processed into functional food such as rice milk. However, there is still a lack of basic information about the nutritional profile of black rice milk. Therefore, this research aimed to examine the fatty acids and amino acids profile of black rice milk. Fatty acid analysis was carried out using GC-FID. Amino acid content was analyzed using UPLC. The fatty acid profile analysis revealed that polyunsaturated fatty acid was the most abundant (0.1062%) in black rice milk, followed by saturated fatty acid (0.062%). The highest amino acid found in black rice milk was glutamic acid (0.0045 g/100 mL), aspartic acid (0.00269 g/100 mL), and arginine (0.0228 g/100 mL)
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