The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice

Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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Optimization of thermal processing conditions for brown rice noodles

Hyun

Choi

Seo

et al. 2016

Appl Biol Chem

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Protective Effects of Phellinus linteus and Curry-Added Cooked Mixed Grain Rice Extracts on Oxidative Stress-Induced LLC-PK1 Cell Damage

Lee¹,

Song²,

Kil³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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The aim of this study was to investigate the protective effects of methanolic extracts of cooked mixed grain rice samples, including grain rice (sorghum, black bean, proso millet, and Job's tears) mixed with fermented brown rice (GR), GR added with 0.5% water extract of Sanghwang mushroom (GRS) or 0.1% curry (GRK), and traditional five grain mixed rice (TMR, Ohgokbap), on H2O2-induced oxidative injury in LLC-PK1 pig renal epithelial cells. White rice (WR) was used as a positive control. Cells were first exposed to H2O2 (250 μM) for 4 hr, followed by treatment with 100 μg/mL of different GR extracts for 24 hr. H2O2 significantly induced cell damage (P<0.05). Cellular levels of reactive oxygen species (ROS), lipid peroxidation, and antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), were measured. In addition, mRNA levels of antioxidant enzymes were determined by RT-PCR assay. Mixed grain rice, particularly GRS and GRK, were able to reduce cellular levels of ROS, decrease lipid peroxidation, and also increase mRNA expression of antioxidant enzymes compared to other samples. These results suggest that mixed grain rice, specifically GRS and GRK, have strong protective effects against H2O2-induced oxidative injury in LLC-PK1 cells through inhibition of lipid peroxidation, reduction of ROS levels, and elevation of antioxidant enzyme activities.

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Screening of Personalized Immunostimulatory Activities of Saengsik Materials and Products Using Human Primary Immune Cell

오성윤¹,

정미자²,

최재호³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice

Cited by 3 publications

References 24 publications

Optimization of thermal processing conditions for brown rice noodles

Optimization of thermal processing conditions for brown rice noodles

Protective Effects of Phellinus linteus and Curry-Added Cooked Mixed Grain Rice Extracts on Oxidative Stress-Induced LLC-PK1 Cell Damage

Screening of Personalized Immunostimulatory Activities of Saengsik Materials and Products Using Human Primary Immune Cell

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