Effects of γ-Oryzanol and Cycloartenol Ferulic Acid Ester on Cholesterol Diet Induced Hyperlipidemia in Rats

Sakamoto, Koji; TABATA, Takako; Shirasaki, Kyoko; Inagaki, Toru; Nakayama, Shinichi

doi:10.1016/s0021-5198(19)43378-7

Cited by 14 publications

(1 citation statement)

References 15 publications

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“…One of those compounds is γ-oryzanol (GO) [ 2 , 3 ]. GO is a bioactive compound known for its potential to regulate lipid metabolism, reducing the LDL (Low-Density Lipoprotein) and total cholesterol [ 4 , 5 , 6 , 7 ]. GO is synthesised during the maturation of the rice grain, being responsible for different regulatory functions, properties and structures; therefore, the GO content is not only affected by genetic factors but also by climate and growing conditions [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

Castanho

Pereira

Lageiro

et al. 2023

Foods

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Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.

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