Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice ( Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis

Wunjuntuk, Kansuda; Kettawan, Aikkarach; Rungruang, Thanaporn; Charoenkiatkul, Somsri

doi:10.1016/j.jff.2016.08.009

Cited by 18 publications

(10 citation statements)

References 38 publications

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“…In another study, a regular intake of a parboiled GBR‐supplemented diet highly reduced liver inflammation and fibrosis in rats compared to BR‐ or WR‐supplemented diets. The anti‐inflammatory effect of parboiled GBR could be attributed to the combined effect of some bioactive compounds such as ferulic acid, p ‐coumaric acid, γ‐oryzanol, γ‐tocotrienol, and GABA, which have the potential to prevent the risk of liver cirrhosis and cancer (Wunjuntuk, Kettawan, Charoenkiatkul, & Rungruang, ). Furthermore, results of a recent study suggested that combinations of GBR and Lactobacillus acidophilus and/or Bifidobacterium animalis subsp.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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Section: Potential Health Benefitsmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

View full text Add to dashboard Cite

show abstract

“…Antiproliferative action Gao et al (2018) Protects against apoptosis Kozuka et al (2017) Reduced glucose excursions Kondo et al (2017) Decreased the markers of liver inflammation and fibrosis Wunjuntuk, Kettawan, Rungruang, & Charoenkiatkul (2016) Reduced postprandial glucose level Park et al (2016) Ameliorate cardiovascular disease risk by modulating lipid metabolism and oxidative stress Imam et al (2014) Decreased body fat, reduced the total cholesterol and triglyceride Chung et al 2014Decreased fat accumulation by adipocyte differentiation inhibition Lim, Goh, Kuan, & Loh (2014) Reduced plasma glucose Imam and Ismail (2013) Reduced postprandial glucose level Poquette, Wang, & Lee (2012) T A B L E 3 Health benefits of brown rice Moreover, BR leads to discrete grain which is the main hurdle of BR cooking. The bran layer which is removed during polishing operation hardens the grain texture and makes it difficult to cook, while the absence of bran layer leads to easy hydration and cooking as in case of polished rice (Wu et al, 2016).…”

Section: Health Benefit Referencesmentioning

confidence: 99%

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Mir

Shah²,

Bosco

et al. 2020

Cereal Chem

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Background and Objectives In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice. Findings Brown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice. Conclusion BR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits. Significance and novelty BR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

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“…In accordance with these results, the present study also found that PGBR prevented the CCl 4 -induced increase of the pro-inflammatory cytokines TNF-α and IL-1β in the rat's cerebral cortex, hippocampus and cerebellum, as well as IL-6 in the cerebral cortex and hippocampus. The abundant bioactive compounds found in PGBR; such as, ferulic acid, p-coumaric acid, γ-oryzanol and γ-tocotrienol, were present at higher concentrations in PGBR than in white rice and brown rice (Wunjuntuk et al, 2016b). It has been reported that these compounds have the potential to act as an antioxidant, which may suppress free radicals generated in the liver and brain of rats induced by CYP2E1-metabolised CCl 4 (Kamal-Eldin and Appelqvist, 1996;Abdel Wahab et al, 2003;Cheng et al, 2008;Kim et al, 2011;Saenjum et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…grown in Thailand. In addition, the results showed that PGBR had more anti-fibrotic, anti-inflammatory and antioxidant capacities in rat's liver than brown rice and white rice (Wunjuntuk et al, 2016a;Wunjuntuk et al, 2016b).…”

Section: Introductionmentioning

confidence: 94%

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Parboiled Germinated Brown Rice Decreases Inflammatory Cytokines Levels in Various Regions of Brain in Rats Induced by Carbon Tetrachloride

Wunjuntuk¹,

Chareonkiatkul²,

Kettawan³

2020

CMUJNS

Self Cite

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Parboiled germinated brown rice (PGBR) from the Khao Dawk Mali 105 (KDML 105) Thai rice strain is well-known for its nutrients and bioactive compounds. This research was conducted to determine the protective effect of PGBR on carbon tetrachloride (CCl4)-induced brain inflammation. Thirty-five male Sprague-Dawley rats were randomly divided into five groups: (I) control group (basal diet); (II) CCl4 group (basal diet); (III) white rice + CCl4 group; (IV) brown rice + CCl4 group, and (V) PGBR + CCl4 group. PGBR, brown rice and white rice diets were produced by replacing cornstarch in basal diet with cooked PGBR, brown rice, and white rice, respectively. Twice weekly, each rat was orally administrated with 1 mL/kg of CCl4 in olive oil (1:1, v/v). After eight weeks, all rats were subjected to carbon dioxide euthanasia. The cerebral cortex, hippocampus and cerebellum were dissected and homogenised to evaluate the levels of tumour necrosis factor α (TNF-α), interleukin 1β (IL-1β), and interleukin 6 (IL-6). It was observed that the administration of CCl4 induced the elevation of the TNF-α and IL-1β levels in all brain tissues, as well as the blood ammonia and serum liver functions also rose. However, there was a significant reduction in the levels of TNF-α and IL-1β in the cerebral cortex, hippocampus and cerebellum in the PGBR + CCl4 group compared to the CCl4 group (P<0.05), whereas the blood ammonia and serum liver functions were also decreased. These findings suggest that regular consumption of PGBR may prevent CCl4-induced brain inflammation.

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Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice ( Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis

Cited by 18 publications

References 38 publications

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Parboiled Germinated Brown Rice Decreases Inflammatory Cytokines Levels in Various Regions of Brain in Rats Induced by Carbon Tetrachloride

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