Stephen M. Boue, William Broussard, Abigail Michelz
{"title":"紫米和红米（Oryza sativa L.）麸皮多酚具有抗肥胖和抗糖尿病活性","authors":"Stephen M. Boue, William Broussard, Abigail Michelz","doi":"10.1002/cche.10861","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>All pigmented bran extracts significantly inhibited α-glucosidase. Both red rice brans inhibited α-amylase close to 50% at the highest dose tested. All four pigmented rice brans inhibited lipase in vitro (IC<sub>50</sub> values 4.38–10.09 mg/mL). The pigmented rice brans studied contained higher levels of total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity when compared to brown rice bran. Purple bran contained anthocyanins and red brans contained proanthocyanidins. The pigmented brans consisted of higher levels of total benzoic acids, while the brown rice bran had higher levels of total cinnamic acids. Tricin was identified in all pigmented brans.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Our study indicates that pigmented rice brans have the ability to manage obesity and diabetes due to their inhibitory effects on lipid and carbohydrate digestion. Several bioactive polyphenols were identified.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The potential of pigmented rice bran to inhibit α-amylase, α-glucosidase, and lipase was confirmed.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"477-492"},"PeriodicalIF":2.2000,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10861","citationCount":"0","resultStr":"{\"title\":\"Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities\",\"authors\":\"Stephen M. Boue, William Broussard, Abigail Michelz\",\"doi\":\"10.1002/cche.10861\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Rice bran is a source of bioactive polyphenols. 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Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities
Background and Objectives
Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.
Findings
All pigmented bran extracts significantly inhibited α-glucosidase. Both red rice brans inhibited α-amylase close to 50% at the highest dose tested. All four pigmented rice brans inhibited lipase in vitro (IC50 values 4.38–10.09 mg/mL). The pigmented rice brans studied contained higher levels of total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity when compared to brown rice bran. Purple bran contained anthocyanins and red brans contained proanthocyanidins. The pigmented brans consisted of higher levels of total benzoic acids, while the brown rice bran had higher levels of total cinnamic acids. Tricin was identified in all pigmented brans.
Conclusions
Our study indicates that pigmented rice brans have the ability to manage obesity and diabetes due to their inhibitory effects on lipid and carbohydrate digestion. Several bioactive polyphenols were identified.
Significance and Novelty
The potential of pigmented rice bran to inhibit α-amylase, α-glucosidase, and lipase was confirmed.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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