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현미(추청벼, 흑진주벼, 신동진벼)에 함유된 γ-Oryzanol의 함량 분석 및 생리활성 효과 비교 KCI 등재

Quantification of γ-Oryzanol Components and Comparison Its Biological Activity in Brown Rice

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  • URLhttps://db.koreascholar.com/Article/Detail/43487
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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

We analyzed the contents of γ-oryzanol, which is contained in brown rice of the nation rice varieties Chucheong, Heukjinju and Sindongjin, by HPLC. Furthermore we also performed experiments on its biological activity, to prove the effectiveness of rice bran. The contents of γ-oryzanol contained in hulled rice showed 1, 587 ppm for Heukjinju, followed by Chucheong(1, 038 ppm), and by Sindongjin(472 ppm). In anti-oxidative activity, we performed an experiment, by measuring the radical scavenging activity of DPPH. Heukjinju showed the best effect, and Chucheong showed the worst effect. In cholesterol lowering activity, Heukjinju showed the best activity and Sindongjin showed the worst effect. In anti-bacterial activity as well, Heukjinju showed the best activity, and Sindongjin showed the worst effect. Through these experiments, we compared the contents of γ-oryzanol, which is contained in hulled rice(Chucheong, Heukjinju, Sindongjin). Also, we found the anti-oxidation effect, cholesterol lowering effect, and anti-bacterial activity of the γ-oryzanol extracts. Based on our research, we expect that γ-oryzanol can work as a new drug, or nutritional supplement.

저자
  • 김영주 | Byoung-Su Han
  • 고재호 | Young-Ju Kim
  • 김은혜 | Jae-Ho Ko
  • 남혁진 | Eun-Hye Kim
  • 조소희 | Hyuk-Jin Nam
  • 김헌웅 | So-Hee Jo
  • 김정봉 | Heon-Woong Kim
  • 한병수 | Jung-Bong Kim