Rice bran

Preparation of a rice bran enzymatic extract with potential use as functional food
Juan Parrado, Esther Miramontes, Maria Jover, Juan Fco Gutierrez, Laura Collantes de Teràn and Juan Bautista
Departamento de Bioquimica, Bromatologia y Toxicologia, Facultad de Farmacia, Universidad de Sevilla, C/. Prof. Garcia Gonzales, no. 2, 41012 Sevilla, Spain

The production, stabilization, by enzymatic treatment, physicochemical composition, and biological properties (including the anti-proliferative activity), of a water-soluble rice bran enzymatic extract (RBEE) are described. The main component of RBEE is proteins (38.1%) - in the form of peptide and free amino acids - having a 6% content of sulfur amino acids. The second component is fat (30.0%), with oleic and linoleic acids as the major components, and 1.2 mg/g of y-oryzanol. Carbohydrates (14.2%) are comprised mainly of slowly absorbed carbohydrates. Preliminary studies on the anti-proliferative effect of RBEE on leukemia tumor cell growth in vitro are also reported. This property makes RBEE potentially useful as a functional food for the treatment and prevention of chronic pathological states associated with abnormal proliferation of cells, as is the case with cancer.

Food Chemistry - Volume 98, Issue 4, 2006, Pages 742-748

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