Preparazione di estratti enzimatici dalla crusca di riso utilizzabili come cibi funzionali
Juan Parrado, Esther Miramontes, Maria Jover, Juan Fco Gutierrez, Laura Collantes de Terán and Juan Bautista
Departamento de Bioquimica, Bromatologia y Toxicologia, Facultad de Farmacia, Universidad de Sevilla, C/. Prof. Garcia Gonzales, no. 2, 41012 Sevilla, Spain
ABSTRACT
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 γ-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