Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of γ-Irradiation on the Antioxidant Activity of Rice Hull, Rice Bran and Barley Bran

감마선 조사에 의한 왕겨, 미강, 맥강의 항산화능의 변화

  • 배성문 (경남대학교 생명과학부 식품생물공학전공) ;
  • 김정한 (경남대학교 생명과학부 식품생물공학전공) ;
  • 조철우 (경남대학교 생명과학부 식품생물공학전공) ;
  • 정태준 (경남대학교 생명과학부 식품생물공학전공) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구실) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학전공)
  • Published : 2002.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of ${\gamma}$-irradiation to cereal processed by-products was examined for antioxidative ability. Rice hull (RH), rice bran (RB) and barley bran (BB) were irradiated with 5, 10, 15 and 20 kGy of ${\gamma}$-ray at 4.2 kGy/h. The amount of total phenol compounds of unirradiated RH, RB, and BB were 0.873 mM, 0.643 mM, and 0.377 mM, respectively. Irradiation up to 20 kGy did not show noticeable effect to the amount of total phenol compounds in RH, RB and BB. Electron donating abilities of RH, RB and BB were very similar, and they were not affected by irradiation. According to TBARS analyses, the inhibition abilities of lipid peroxidation of RH and RB were not affected by ${\gamma}$-irradiation, while those of BB were decreased with irradiation. These results indicate that BB is more sensitive to ${\gamma}$-irradiation than other rice processed by-products.

감마선 조사가 왕겨, 미강, 맥강의 항산화능에 미치는 영향을 조사하기 위하여 4.2 kGy/h의 속도로 각각 5, 10, 15, 20 kGy를 조산한 후, 메탄올 추출물을 제조하여 항산화능의 변화를 측정하였다. 감마선을 조사하지 않은 시료의 총 페놀함량을 측정한 결과, 왕겨가 0.873 mM, 미강이 0.643 mM, 맥강이 0.377 mM로 측정되었으며, 감마선 조사에 따른 총 페놀 함량은 조사선량에 상관없이 일정하게 유지되었다. 전자공여능의 측정결과 감마선을 조사하지 않은 왕겨, 미강, 맥강에서 모두 비슷한 활성을 보였으며, 감마선을 조사한 경우에도 모든 시료에서 조사선량에 따른 유의적인 변화를 나타내지 않았다. TBARS분석에서는 감마선을 조사하지 않은 왕겨와 미강 추출물이 맥강 추출물보다 지질 과산화 억제력이 높았으며, 감마선 조사시에도 왕겨와 미강은 활성이 유지 또는 보유되었으나 맥강은 조사선량이 높을수록 지질의 산화 억제력이 상당히 감소되었다. 따라서 왕겨, 미강, 맥강의 페놀성분과 전자공여능에 관여하는 성분이 감마선에 매우 안정하며, 지질 과산화 억제능에 관여하는 성분은 왕겨와 미강의 경우에는 감마선에 안정하지만 맥강의 경우 불안정하였다.

Keywords

References

  1. Osawa T, Ramarathnm N, Kawakishi S, Namiki M, Tashiro T. 1985. Antioxidative defense systems in rice hull against damage caused by oxygen radicals. Agric Biol Chem 49: 3085-3087. https://doi.org/10.1271/bbb1961.49.3085
  2. Ramarathnam N, Osawa T, Namiki M, Tashiro T. 1986. Studied on the relationship between antioxidative activity of rice hull and germination ability of rice seeds. J Sci Food Agric 37: 719-726. https://doi.org/10.1002/jsfa.2740370803
  3. Asamarai AM, Addis PB, Epley RJ, Krick TP. 1996. Wild rice hull antioxidants. J Agric Food Chem 44: 126-130. https://doi.org/10.1021/jf940651c
  4. Ramarathnm N, Osawa T, Namiki M, Kawakishi S. 1989. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a c-glycosyl flavonoid. J Agric Food Chem 37: 316-319. https://doi.org/10.1021/jf00086a009
  5. Xu Z, Hua N, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols, and $\gamma$-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis (2-methylpropionamidine) dihydrochloride. J Agric Food Chem 49: 2077-2081. https://doi.org/10.1021/jf0012852
  6. Nordkvist E, Salomonsson AN, Aman P. 1984. Distribution of insoluble bound phenolic acids in barely grain. J Food Sci Agric 35: 657-661. https://doi.org/10.1002/jsfa.2740350611
  7. Goupy P, Hugues M, Boivin P, Amiot MJ. 1999. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. J Sci Food Agric 49: 1625-1634.
  8. Niwa Y, Miyachi Y, Ishimoto K, Kanoh T. 1991. Why are natural plant medicinal products effective in some patients and not in others with the same disease? Planta Med 57: 299-304. https://doi.org/10.1055/s-2006-960102
  9. Niwa Y, Kanoh T, Negishi M. 1988. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exptl Clin Re 14: 361-372.
  10. Bae SM, Kim JH, Cho CW, Jeong TJ, Ha JW, Lee SC. 2001. Effect of microwave treatment on the antioxidant activity of rice processed by-products. J Korean Soc Food Sci Nutr 30: 1026-1032.
  11. Bae SM, Kim JH, Cho CW, Jeong TJ, Kim JM, Lee SC. 2001. Effect of microwave on the antioxidant activity of barley bran. J Korean Soc Agric Chem Biotechnol 44: 235-239.
  12. Byun MW. 1994. Application of irradiation techniques to food industry. Radioisotope News 9: 32-37.
  13. Kergonou J, Bemard P, Braquet M, Rocquet G. 1981. Effect of whole-body gamma irradiation on lipid peroxidation in rat tissues. Biochim 63: 555-559. https://doi.org/10.1016/S0300-9084(81)80088-0
  14. Lim SI, Yuk HS, Yoon HH, Kim YJ, Byun MW. 1998. Effect of gamma irradiation on egg white protein. J Korean Soc Food Sci Nutr 27: 291-295.
  15. Kojima S, Matsuki O, Kinoshita I, Gonzalez TV, Shimura N, Kubodera A. 1997. Does small-dose $\gamma$-ray radiation induce endogenous antioxidant potential in vivo? Biol Pharm Bull 20: 601-604. https://doi.org/10.1248/bpb.20.601
  16. Farag RS, el-Khawas KH. 1998. Influence of $\gamma$-irradiation and microwaves on the antioxidant property of some essential oils. Inter J Foos Sci Nutr 49: 109-115. https://doi.org/10.3109/09637489809089390
  17. Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc. 58: 966-968. https://doi.org/10.1007/BF02659771
  18. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1202. https://doi.org/10.1038/1811199a0
  19. Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. Methods Enzymol 52: 302-310. https://doi.org/10.1016/S0076-6879(78)52032-6
  20. Lee YJ, Han JP. 2000. Antioxidative activities and nitrite scavenging abilities of extracts from Ulmus devidiana. J Korean Soc Food Sci Nutr 29: 893-899.
  21. Shahidi F, Wanasundara PK. 1992. Phenolic antioxidant. Crit Rev Food Sci Nutr 32: 67-103. https://doi.org/10.1080/10408399209527581
  22. Beaulieu M, Daprano MB, Lacroix M. 1999. Dose rate effect of $\gamma$ irradiation on phenolic compounds, polyphenol oxidase, and browning of mushrooms (Agaricus bisporus). J Agric Food Chem 47: 2537-2543. https://doi.org/10.1021/jf981088r
  23. Ramarathnam N, Osawa T, Namiki M, Kawakishi S. 1989. Studies on changes in fatty acid composition and content of endogenous antioxidants during $\gamma$-irradiation of rice seeds. JAOCS 66: 105-108. https://doi.org/10.1007/BF02661795

Cited by

  1. Retention of Biological Activities of the Cosmetics Manufactured with Green Tea Polyphenol and Possible Application of Irradiation Technology vol.54, pp.1, 2011, https://doi.org/10.3839/jabc.2011.006
  2. Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.) vol.166, 2015, https://doi.org/10.1016/j.foodchem.2014.05.150
  3. Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.859
  4. Antioxidant Activities of Rice Bran Extracts for Wellness Convergence vol.13, pp.2, 2015, https://doi.org/10.14400/JDC.2015.13.2.401
  5. The Enzyme Inhibitory Activity of Ethanol Extracts Derived from Germinated Rough Rice (Oryza sativar L.) Treated by High Pressure vol.46, pp.1, 2014, https://doi.org/10.9721/KJFST.2014.46.1.44
  6. Antioxidative and Antiaging Effects of Fermented Soybean, Rice Bran, and Red Ginseng by Mixed Ratios vol.28, pp.4, 2013, https://doi.org/10.13103/JFHS.2013.28.4.354
  7. Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.550
  8. Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1668
  9. Effect of low-dosage electron beam irradiation on antioxidant activities of navel oranges during storage at a low temperature of 3°C vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0084-9
  10. Enzyme Inhibition Activities of Ethanol Extracts from Germinating Rough Rice (Oryza sativar L.) vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.917
  11. Antioxidant and Anti-Inflammatory Effects of Defatted Rice Bran (Oryza SativaL.) Protein Hydrolysates on Raw 264.7 Macrophage Cells vol.40, pp.6, 2016, https://doi.org/10.1111/jfbc.12266
  12. Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in Korea vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.001
  13. Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars vol.39, pp.4, 2010, https://doi.org/10.3746/jkfn.2010.39.4.624
  14. Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.668
  15. 제주 연안에서 분리한 항산화물질을 생산하는 균주의 동정 및 배양학적 특성 vol.15, pp.5, 2005, https://doi.org/10.5352/jls.2005.15.5.749
  16. Anti-diabetic effect of Ganjang and Doenjang in different aging periods vol.26, pp.3, 2019, https://doi.org/10.11002/kjfp.2019.26.3.300
  17. 숙성 기간에 따른 간장의 항암 효과 vol.35, pp.2, 2020, https://doi.org/10.7318/kjfc/2020.35.2.215