Effects of Aqueous Extraction Factors on Commercial Protease Inhibitory Activities, Phenolic Acid Profiles and Chemical Properties of Hom Mali-105 Rice (Oryza sativa L.) Bran Extract

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES
Worachai Wongwatcharayothin, Supawan Thawornchinsombut, Akkasit Jongjareonrak
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Abstract

De- oiled rice bran (DRB) is a by-product generated in a large amount from oil extraction processing. The DRB contains a high content of protein and is rich in phenolic components. Phenolic compounds were noticed to exhibit inhibitory activity against protease to some extent in protein hydrolysate production from rice bran. Therefore, this investigation aims to study the factors effecting the extraction of phenolic compounds from DRB and the inhibitory activities of the extracted phenolics against commercial proteases. The aqueous extraction process was employed for extraction of phenolic compounds from DRB. Three extraction factors, including time (30-180 min), temperature (60-80 °C), and pH level (2-10) were used using completely randomized design (CRD). Total phenolic content (TPC) and profiles, total flavonoids content (TFC), and antioxidant activities of all extracts were analyzed. Additionally, the commercial proteases (G6 and GN) inhibitory activities of phenolic extracts were determined. The optimum extraction time, temperature and pH that providing highest total phenolic content, flavonoid content antioxidant activities and protease inhibitory activities were observed at 150 min, 70°C and pH 10, respectively. TPC and TFC values were in the ranges of 2.50 to 5.76 mg GAE/g rice bran and 1.79 to 4.42 mg RTE/g rice bran, respectively. DPPH, ABTS and FRAP values were in the ranges of 0.44 to 0.82 mg GAE/g rice bran, 2.56 to 5.14 mg TE/g rice bran, and 4.40 to 8.10 mg TE/g rice bran, respectively. The main phenolic acids were ferulic acid, p-coumaric acid, protocatechuic acid, vanillic acid, sinapic acid, and p-hydroxybenzoic acid. The protease inhibitory activity of the DRB extract was 42% on protease G6 and 71% on protease GN. This result suggests that the phenolics and flavonoids from rice bran could exhibit protease inhibitory activities to some extent and these compounds might affect the hydrolysis process of protein during protein hydrolysate production.
水萃取因子对红马利105商品化蛋白酶抑制活性、酚酸谱及化学性质的影响麸皮中提取
脱油米糠是石油开采过程中大量产生的副产品。DRB含有高含量的蛋白质和丰富的酚类成分。在米糠水解蛋白生产过程中,酚类化合物对蛋白酶有一定的抑制作用。因此,本研究的目的是研究影响苦参酚类化合物提取的因素以及提取的酚类物质对商业蛋白酶的抑制活性。采用水提法提取丹参中酚类化合物。采用完全随机设计(CRD),提取时间(30-180 min)、温度(60-80°C)和pH(2-10) 3个因素。分析了各提取物的总酚含量(TPC)、总黄酮含量(TFC)和抗氧化活性。此外,还测定了酚提取物对商业蛋白酶(G6和GN)的抑制活性。最佳提取时间为150 min、温度为70℃、pH为10,总酚含量、类黄酮含量、抗氧化活性和蛋白酶抑制活性最高。TPC值为2.50 ~ 5.76 mg GAE/g米糠,TFC值为1.79 ~ 4.42 mg RTE/g米糠。DPPH、ABTS和FRAP值分别为0.44 ~ 0.82 mg GAE/g米糠、2.56 ~ 5.14 mg TE/g米糠和4.40 ~ 8.10 mg TE/g米糠。主要酚酸为阿魏酸、对香豆酸、原儿茶酸、香草酸、辛酸和对羟基苯甲酸。DRB提取物对蛋白酶G6和蛋白酶GN的抑制活性分别为42%和71%。说明米糠中酚类物质和黄酮类物质具有一定程度的蛋白酶抑制活性,可能影响蛋白质水解产物的水解过程。
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来源期刊
Chiang Mai Journal of Science
Chiang Mai Journal of Science MULTIDISCIPLINARY SCIENCES-
CiteScore
1.00
自引率
25.00%
发文量
103
审稿时长
3 months
期刊介绍: The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.
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