Preparation of a rice bran enzymatic extract with potential use as functional food
2005; Elsevier BV; Volume: 98; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2005.07.016
ISSN1873-7072
AutoresJuan Parrado, E. Miramontes, María Jover, Juan Fco Gutierrez, Laura Collantes de Terán, Juan Bautista,
Tópico(s)Phytase and its Applications
ResumoThe 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.
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