Physiological Multifunctions of Rice Proteins of Endosperm and Bran

Abstract

Although it is considered a staple food, rice intake is under serious debate for its physiological usefulness, especially for diabetic patients, because of starch content. However, rice protein, the second major component of rice, has gained attention recently for its newly-discovered functions, which were previously unknown. Rice protein, a plant protein, shows multiple beneficial functions on lipid metabolism and diabetes and its complications, nephropathy, fatty liver and osteoporosis. Rice proteins of endosperm and bran, an ingredient of white rice and an unused product of brown rice, respectively, are valuable components for human health.

Anti-Hypertensive Effects of Peptides Derived from Rice Bran Protein

“…Rice (Oryza sativa ), one of the major grains, serves as the staple food for almost half of the human population, and it is usually consumed in a polished form [ 19 ]. Rice bran, a byproduct of white rice processing, is rich in protein [ 20 , 21 , 22 ]. Approximately 10–20% of rice bran is protein, whereas endosperm contains only 6–8% protein [ 22 ].…”

“…Rice bran, a byproduct of white rice processing, is rich in protein [ 20 , 21 , 22 ]. Approximately 10–20% of rice bran is protein, whereas endosperm contains only 6–8% protein [ 22 ]. The high protein efficiency ratio—defined as the ratio of protein that contributes to body growth [ 23 ]—of rice bran is well known [ 24 ].…”