Cholesterol Lowering and Antioxidative Effect of Pregerminated Brown Rice in Hypercholesterolemic Rats

Sarkar, Marzan; Hossain, Shahdat; Hussain, Jakir; Hasan, Mahmudul; Bhowmick, Sujan; Basunia, Mafroz Ahmed; Hashimoto, Michio

doi:10.3177/jnsv.65.s93

Cited by 11 publications

(3 citation statements)

References 33 publications

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“…Due to high amounts of polyphenols, lycopene, polyphenols, and β-carotene, brown rice exhibits stronger 2-diphenyl-1-picrylhydrazyl DPPH-free radical scavenging ability and antihemolytic potential. The hepatic levels of lipid peroxidase and proinflammatory TNFα also decreased (P < 0.05) to a greater extent with brown rice (17). These results are also supported by a study conducted by Roohinejad et al (18) in which the consumption of brown rice showed significant results (P < 0.05) in lowering blood cholesterol levels and treating hypercholesterolemia.…”

Section: Discussionsupporting

confidence: 77%

Comparative Effect of Amylose Concentration in Brown and White Rice on Hepatocellular Insufficiency Using Rat Bioassay

Azhar,

Jabeen,

Aslam

et al. 2023

Health Scope

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Background: The scientific name of rice is Oryza sativa. It is one of the important staple human foods. There are more than 110,000 cultivated varieties of rice, most widely known and grown. Nutrient concentration may vary depending on production, environment, pre- and post-harvesting treatment, and processing. Cooked rice with high amylose content effectively controls metabolic disorders, serum blood glucose levels, and lipid profile and is also effective in weight loss. Objectives: This study aimed to determine the comparative effect of amylose concentration in brown and white rice on hepatocellular insufficiency in healthy rat models. Methods: We divided 25 rats into 5 groups (G0, G1, G2, G3, and G4). There were 5 rats in each group. Group 0 was the control group on a normal diet. Group 1 was fed white rice flour, G2 was fed cooked white rice, G3 was fed brown rice flour, and G4 was fed cooked brown rice. Free access to food and water was secured. Weight changes, blood glucose, and lipid profiles were analyzed pre and post-treatment. Results: Rats on white rice feed showed weight gain, increased blood glucose, cholesterol, triglycerides, and low HDL levels. However, rats on brown rice feed showed less weight gain (P < 0.05), a lower increase in blood glucose (P < 0.05), high HDL, lower LDL cholesterol, and triglycerides. The pancreas and liver histopathology showed no major changes due to the short trial duration. Conclusions: Rats fed white rice showed ineffective results disturbing biological parameters as compared to those rats which were fed brown rice. Due to low amylose content and the presence of antioxidants, flavonoids, and high fiber content, brown rice shows beneficial effects in controlling and maintaining relevant biological parameters.

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Section: Discussionsupporting

confidence: 77%

Comparative Effect of Amylose Concentration in Brown and White Rice on Hepatocellular Insufficiency Using Rat Bioassay

Azhar,

Jabeen,

Aslam

et al. 2023

Health Scope

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“…Another study suggested that plasma lipid levels (triglycerides and cholesterol) are associated with circulating carotenoids [ 47 , 48 ], tocopherols, and tocotrienol [ 49 ]. Furthermore, randomized controlled trials reported that γ-oryzanol reduced cholesterol levels and increased antioxidant capacity in humans [ 50 ] and rats [ 51 ] with hyperlipidemia.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Effect of Wheat Germ Extracts and Their Antilipidemic Effect in Palmitic Acid-Induced Steatosis in HepG2 and 3T3-L1 Cells

Liaqat

Kim

Park

et al. 2021

Foods

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Wheat germ (WG) is a by-product of wheat milling and comprises many bioactive compounds. This study aimed to compare the antioxidant and antilipidemic effects of different WG extracts (WGEs) by analyzing candidate bioactive compounds such as carotenoids, tocopherols, γ-oryzanol, and biogenic amines by reversed-phase high-performance liquid chromatography. Antioxidant activity was determined using the ABTS, DPPH, and FRAP assays. The antilipidemic effect was evaluated in palmitic acid-induced steatosis in HepG2 hepatocytes and 3T3-L1 adipocytes. Cellular lipid accumulation was assessed by Oil Red O staining and a cellular triglyceride content assay. All analyzed WGEs showed significant antioxidant potential, although some bioactive compounds, such as carotenoids, tocopherols, and γ-oryzanol, were the highest in the ethanol extract. Correlation analysis revealed the antioxidant potential of all identified biogenic amines except for spermidine. Ethanol and n-hexane extracts significantly inhibited cellular lipid accumulation in cell models. These results suggest that WGEs exhibit promising antioxidant potential, with a variety of bioactive compounds. Collectively, the findings of this study suggest that bioactive compounds in WGEs attenuate plasma lipid and oxidation levels. In conclusion, WG can be used as a natural antioxidant and nutraceutical using appropriate solvents and extraction methods.

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“…The increase in HDL cholesterol concentrations in the germinated brown rice group was unexpected and notable. Recently, similar germinated rice products have also shown increased HDL effects in rats [56] and in individuals with metabolic syndrome [57]. The fact that fecal cholesterol excretion increased significantly with germinated brown rice suggests a possible mechanism related to the fiber or polyphenol content of brown rice [56].…”

Section: Discussionmentioning

confidence: 99%

A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial

et al. 2021

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Traditional Asian fermented soy food products are associated with reduced cardiovascular disease risk in prospective studies, but few randomized controlled trials have been conducted in at-risk populations. The aim of this study was to investigate the effect of a commercial non-probiotic fermented soy product on blood lipids in adults with cardiovascular risk biomarkers. In a randomized, crossover, intervention study, 27 men and women (aged 29–75 y) exhibiting at least two risk factors, consumed two packets (12.5 g each) daily of a fermented powdered soy product, or an isoenergic control powder made from germinated brown rice for 12 weeks each. The consumption of the fermented soy product resulted in a significantly greater mean change from baseline (compared to the germinated rice, all p < 0.05) in total cholesterol of −0.23 mmol/L (CI: −0.40, −0.06) compared with 0.14 mmol/L (CI: −0.03, 0.31), respectively; and low density lipoprotein (LDL) cholesterol −0.18 mmol/L (CI: −0.32, −0.04) compared with 0.04 mmol/L (CI: −0.01, 0.018) respectively. This was accompanied by an increase in high density lipoprotein (HDL) cholesterol in the germinated rice group, a decrease in apolipoprotein B (ApoB) in the fermented soy group, and a between-treatment effect in apolipoprotein A1 (ApoA1); however, the ratio of the LDL:HDL and of Apo B:ApoA1 did not differ between the groups. The ratio of total cholesterol:LDL decreased in men in the fermented soy group (p < 0.001). Twenty-four-hour urine collection at the end of each treatment period resulted in an increased excretion expressed as a ratio in μmol/d between treatments of 10.93 (CI: 5.07, 23.54) for daidzein; 1.24 (CI: 1.14, 4.43) for genistein; and, 8.48 (CI: 4.28, 16.80) for glycitein, all p < 0.05. The fermented soy powder consumed by participants in this study without implementing other changes in their typical diets, decreased the total and LDL cholesterol, and may serve as a dietary strategy to manage blood lipids. The trial was registered at ClinicalTrials.gov as NCT03429920.

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Cholesterol Lowering and Antioxidative Effect of Pregerminated Brown Rice in Hypercholesterolemic Rats

Cited by 11 publications

References 33 publications

Comparative Effect of Amylose Concentration in Brown and White Rice on Hepatocellular Insufficiency Using Rat Bioassay

Comparative Effect of Amylose Concentration in Brown and White Rice on Hepatocellular Insufficiency Using Rat Bioassay

Antioxidant Effect of Wheat Germ Extracts and Their Antilipidemic Effect in Palmitic Acid-Induced Steatosis in HepG2 and 3T3-L1 Cells

A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial

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