Antioxidant activity and anticancer effects of rough rice (Oryza sativa L.) by germination periods

Journal of the Korean Society of Food Science and Nutrition

Volumn 41, Issue 1, 2012, Pages 14-19

  Kim, Hyun Young ^a   Lee, Sang Hoon ^a   Hwang, In Guk ^b   Kim, Tae Myoung ^a   Park, Dong Sik ^b   Kim, Jae Hyun ^b   Kim, Dae Joong ^a   Lee, Junsoo ^a   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b National Academy of Agricultural Science   (South Korea)

Author keywords

Anticancer effect; Antioxidant activity; Germination; Rough rice

Indexed keywords

EID: 84867715382     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2012.41.1.014     Document Type: Article

References (31)

1. Kwak TS, Teo JH. 2004. Varietal variation of ripening and physico-chemical properties in different rice ecotypes. J Korean Intl Agric 16: 130-135.
2. Kim LS, Son YK, Son JR, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. J Korean Crop Sci 46: 221-228.
3. Lee YR, Kim JY, Woo KS, Hwang IG, Kim KH, Kim KJ, Kim JH, Jeong HS. 2007. Changes in the chemical and functional components of Korean rough rice before and after germination. Food Sci Biotechnol 16: 1006-1010.
4. Saunder RM. 1990. The properties of rice bran as a food stuff. Cereal Food World 35: 632-636.
5. Andreason MF, Christensen LP, Meyer AS, Hansen A. 2000. Release of hydrodynamic and hydrobenzoic acid in rye by commercial plant cell degrading enzyme preparation. J Sci Food Agric 79: 411-413.
6. Ko SC, Kim BK, Lee KS, Choi WY, Choi HR, Cho EA, Yun SJ. 2005. Varietal difference in enzyme activities during preharvest germination of rice. Korean J Crop Sci 50: 378-383.
7. Ko JY, Song SB, Lee JS, Kang JR, Seo MC, Oh BG, Kwak DY, Nam MH, Jeong HS, Woo KS. 2011. Changes in chemical components of foxtail millet, proso millet, and sorghum with germination. J Korean Soc Food Sci Nutr 40: 1128-1135.
8. Kim IS, Kwon TB, Oh SK. 1988. Study on the chemical change of general composition, fatty acid and minerals of rapeseed during germination. Korean J Food Sci Technol 20: 188-193.
9. Kim JS, Kim JG, Kim WJ. 2004. Changes in isoflavone and oligosaccharide of soybeans during germination. J Korean Food Sci Technol 36: 294-298.
10. Lee EH, Kim CJ. 2008. Nutritional changer of buckwheat during germination. Korean J Food Culture 23: 121-129.
11. Kang BR, Park MJ, Lee HS. 2006. Germination dependency of antioxidative activities in brown rice. J Korean Soc Food Sci Nutr 35: 389-394.
12. Cho BM, Yoon SK, Kim WJ. 1985. Changes in amino acid and fatty acids composition during germination of rapeseed. J Korean Food Sci 45: 87-91.
13. Choi KS, Kim ZU. 1985. Changes in lipid components during germination of mungbean. Korean J Food Sci Technol 17: 271-275.
14. Colmenarse DRAS, Bressani R. 1990. Effect of germination on the chemical composition and nutritive value of Aamar-anth grain. Cereal Chem 67: 519-523.
15. Kim IS, Kwon TB, Oh SK. 1985. Study on the chemical change of general composition fatty acids and mineral contents during germination. Korean J Food Sci Technol 17: 371-376.
16. Hsu D, Leung HK, Finney PL, Morad MM. 1980. Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans. J Food Sci 45: 87-91.
17. Choi HD, Kim YS, Choi IW, Seog HM, Park YD. 2006. Anti-obesity and cholesterol-lowering effects of germinated brown rice in rats fed with high fat and cholesterol diets. Korean J Food Sci Technol 38: 674-678.
18. Ikeda K, Arioka K, Fujii S, Kusano T, Oku M. 1984. Effect on buckwheat protein quality of seed germination and changes in trypsin inhibitor content. Cereal Chem 61: 230-236.
19. Kim HY, Hwang IG, Kim TM, Kim DJ, Park DS, Kim JH, Lee JS, Jeong HS. 2010. Antiproliferation effects of ethanol and water extracts from germinated rough rice. J Korean Soc Food Sci Nutr 39: 1107-1112.
20. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46: 4113-4117
21. Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2006. Screening of the antioxidant potentials of six Salvi a species from Turkey. Food Chem 95: 200-204.
22. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. F ood Che m 99: 381-387.
23. Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526.
24. Ishiyama M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno K. 1996. A combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazo-lium salt, neutral red and crystal violet. Biol Pharm Bull 19: 1518-1520.
25. Kim DJ, Oh SK, Yoon MR, Chun AR, Choi IS, Lee DH, Lee JS, Yu KW, Kim YK. 2011. The change in biological activities of brown rice and germinated brown rice. J Korean Soc Food Sci Nutr 40: 781-789.
26. Tian S, Nakamura K, Cui T, Kayahara H. 2005. High performance liquid chromatographic determination of phenolic compounds in rice. J Chromatogr A 1063: 121-128.
27. Kang MY, Kim S, Koh HJ, Nam SH. 2004. Antioxidant activity of ethanolic extract from germinated giant embryonic rices. J Korean Soc Appl Biol Chem 47: 293-299.
28. Kim HY, Hwang IG, Kim TM, Park DS, Kim JH, Kim DJ, Lee YR, Jeong HS. 2011. Changer in chemical composition of rough rice (Oryza sativa L.) according to germination period. J Korean Soc Food Sci Nutr 40: 1265-1270.
29. Lee YR, Woo KS, Kim JY, Son JR, Jeong HS. 2007. Antiox-idant activities of ethanol extracts from germinated specialty rough rice. Food Sci Biotechnol 16: 765-770.
30. Kim HY, Hwang IG, Joung EM, Kim TM, Kim DJ, Park DS, Lee JS, Jeong HS. 2010. Antiproliferation effects of germinated-Korean rough rice extract on human cancer cells. J Korean Soc Food Sci Nutr 39: 325-330.
31. Hwang EJ, Lee SY, Kwon SJ, Park MH, Boo HO. 2006. Antioxidative, antimicrobial and cytotoxic activities of F agopyrum escule ntum Moench extract in germinated seeds. KoreanJ Medicinal Crop Sci 14: 1-7.