Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model

被引:5
作者
Guo, Huina [1 ,2 ]
Chariyakornkul, Arpamas [1 ,3 ]
Phannasorn, Warunyoo [1 ]
Mahatheeranont, Sugunya [4 ]
Wongpoomchai, Rawiwan [1 ]
机构
[1] Chiang Mai Univ, Fac Med, Dept Biochem, Chiang Mai 50200, Thailand
[2] Youjiang Med Univ Nationalities, Sch Basic Med Sci, Baise 533000, Peoples R China
[3] Chiang Mai Univ, Sci & Technol Inst, Funct Food Res Unit, Chiang Mai 50200, Thailand
[4] Chiang Mai Univ, Fac Sci, Dept Chem, Rice & Cereal Chem Res Lab, Chiang Mai 50200, Thailand
关键词
antioxidant activity; antimutagenicity; anti-inflammatory activity; cooked rice; phytochemicals; TOTAL ANTIOXIDANT CAPACITY; BLACK RICE; VITAMIN-C; MUTAGENICITY; FLAVONOIDS; ANTHOCYANINS; COOKING; HEALTH; CANCER; OIL;
D O I
10.3390/foods11152333
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Purple rice has gained attention for its health promoting potential due to a high content of bioactive phytochemicals. The heat generated during cooking alters the quality and quantity of nutrients and phytochemicals in food. This study aimed to investigate the phytochemical profile and chemopreventive properties of cooked glutinous purple rice using cell-based assays and a rat model. Purple rice was cooked in a rice cooker and was then further extracted with solvents to obtain dichloromethane and methanol extracts. The methanol extracts of glutinous purple rice contained great amounts of phenolics, flavonoids, and anthocyanins. Protocatechuic acid (2.26-5.40 mg/g extract) and cyanidin 3-glucoside (34.3-65.7 mg/g extract) were the major phenolic acid and anthocyanin contents, respectively. After cooking, the content of anthocyanins, gamma-oryzanols, and phytosterols decreased, while the amount of some phenolic acid and tocol contents increased. Methanol extracts of glutinous purple rice inhibited reactive oxygen species production about 60% in PMA-treated peripheral blood mononuclear cells, reduced nitric oxide formation in LPS-induced RAW 264.7 cells (26-39% inhibition), and exhibited antimutagenicity against several mutagens using the Ames test, but dichloromethane extracts presented only mild anti-inflammatory activities. Although methanol extracts induced mild mutagenicity (mutagenic index 2.0-2.5), they did not induce micronucleated hepatocyte formation and certain hepatic CYP450 isozyme activities in rats. However, the mutagenicity of the methanol extract significantly declined after cooking. In summary, the methanol extract of the cooked glutinous purple rice might be a promising cancer chemopreventive fraction, which was neither genotoxic nor posing adverse effects on phytochemical-drug interaction in rats.
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页数:15
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