Effect of germinated brown rice extracts on pancreatic lipase, adipogenesis and lipolysis in 3T3-L1 adipocytes

Lim, See Meng; Goh, Yong Meng; Kuan, Wen Bin; Loh, Su Peng

doi:10.1186/1476-511x-13-169

Cited by 27 publications

(27 citation statements)

References 53 publications

(62 reference statements)

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“…In addition, GBR extract suppressed obesity‐induced inflammatory responses through the reduction of tumor necrosis factor‐α (TNF‐α) and interlukin‐6 (IL‐6) mRNA expressions in mature adipocytes (Ho, Son, Lim, Lim, & Cho, ). In another study, the pancreatic lipase inhibitory activity, the reduction of fat accumulation by adipocyte differentiation inhibition, and lipolysis stimulation in adipocytes varied depending on GBR solvent extract type (Lim, Goh, Kuan, & Loh, ). Therefore, GBR was suggested as a functional food for the prevention or treatment of obesity.…”

Section: Potential Health Benefitsmentioning

confidence: 98%

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

207

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: 98%

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

207

123

View full text Add to dashboard Cite

show abstract

“…Consumption of GBR is receiving increasing attention supported by scientific evidence on its beneficial health effects reducing the risk of diseases such as obesity (Lim et al, 2014), cardiovascular diseases (Imam et al, 2014;Mohd. Esa et al, 2011), type 2 diabetes (Imam and Ismail, 2013;Shen et al, 2015), neurodegenerative diseases (Azmi et al, 2013) and osteoporosis (Muhammad et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2017

Journal of Cereal Science

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Germinated brown rice (GBR) has been suggested as an approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked BR (for 24 h at 28°C) and GBR (for 48 and 96 h at 28°C and 34°C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. The main finding of this study indicates that sun-drying is an effective process promoting the accumulation of bioactive compound of GBR. Sundried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases.

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“…The dye extract was then immediately removed by gentle pipetting and its absorbance was measured spectrophotometrically at 520 nm. The amount of Oil Red O-stained material (OROSM, %) was compared to that in control wells containing cell culture medium without CA and calculated according to the following formula: OROSMe% = absorbance of tested sample extract/absorbance without tested sample extract x100 (23).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the potential of chicoric acid as a natural food antioxidant

et al. 2018

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Dietary fat is important for human health, while its excessive consumption or the oxidation of lipids may cause various diseases. In the present study, the potential of chicoric acid (CA) as a natural food antioxidant was evaluated. To evaluate this, spectrophotometry analysis measured CA antioxidant activity, the analytical method of the sanitary standard of edible lard and rapeseed oil measured CA anti-oil oxidation, the Oxford cup method measured CA anti-microbial activity, Oil red O staining assessed intracellular triglycerides following CA administration, and RT-qPCR analysis and ELISA assessed CA anti-inflammatory activity. The results indicated that CA had a marked scavenging capacity for the 2,2-diphenyl-1-picrylhydrazyl radical, as well as a reductive action, and after incubation for 5 days, 0.05% CA achieved a significantly higher peroxide value than 0.02% tert-butylhydroquinone used as a reference (P<0.05). In addition, 160 nM CA inhibited the growth of a variety of common pathogenic microbes in humans, significantly inhibited fat droplet formation (P<0.05) and reduced the production of interleukin-1β and tumor necrosis factor-α in a dose-dependent manner (P<0.05). Therefore, functional foods containing CA may be used as natural antioxidant supplements to prevent the oxidation of oil and protect human health.

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Effect of germinated brown rice extracts on pancreatic lipase, adipogenesis and lipolysis in 3T3-L1 adipocytes

Cited by 27 publications

References 53 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

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Evaluation of the potential of chicoric acid as a natural food antioxidant

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