In vitro inhibition of lipase, α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme by defatted rice bran extracts of red‐pericarp rice mutant

Chiou, Shiow-Ying; Lai, Jia‐Ying; Liao, Jie‐Ann; Sung, Jih Min; Lin, Shyr-Yi

doi:10.1002/cche.10025

Cited by 21 publications

(11 citation statements)

References 42 publications

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“…Unlike white rice grain consumption, which raises blood glucose levels, consuming pigmented grain can reduce blood glucose levels. Extracts of pigmented rice grain and bran have been shown to effectively inhibit the activity of endogenous α-amylase and α-glucosidase, thereby inhibiting the conversion of starch to glucose in the small intestine, which acts as a source of resistant starch to be utilized by gut microbiota in the colon (Boue et al, 2016;Chiou et al, 2018). While extracts made from both red and purple grain have been reported to inhibit α-glucosidase activity, only the former was effective in also inhibiting α-amylase activity (Valarmathi et al, 2014;Boue et al, 2016).…”

Section: Anti-diabetic Activitymentioning

confidence: 99%

“…In red rice, caffeic acid has been identified as a minor phenolic acid, while this compound is not detectable in brown rice (Gunaratne et al, 2013;Zhang et al, 2015;Irakli et al, 2016;Shao et al, 2018). Additional phenolic acids identified include syringic acid in the extract of brown, red, and black rice (Ghasemzadeh et al, 2018;Shao et al, 2018), pinellic acids in red and white rice (Kim et al, 2014), hydroxybenzoic acid in black rice extracts (Tantipaiboonwong et al, 2017), and gallic acid in the extracts of the red rice mutant AM-425 (Chiou et al, 2018). Four diferulic acids (phenolic acid dehydrodimers) are present in the insoluble-bound (Table 1; Zhang et al, 2015).…”

Section: Phenolic Acidsmentioning

confidence: 99%

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The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain

et al. 2020

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Improving the nutritional quality of rice grains through modulation of bioactive compounds and micronutrients represents an efficient means of addressing nutritional security in societies which depend heavily on rice as a staple food. White rice makes a major contribution to the calorific intake of Asian and African populations, but its nutritional quality is poor compared to that of pigmented (black, purple, red orange, or brown) variants. The compounds responsible for these color variations are the flavonoids anthocyanin and proanthocyanidin, which are known to have nutritional value. The rapid progress made in the technologies underlying genome sequencing, the analysis of gene expression and the acquisition of global 'omics data, genetics of grain pigmentation has created novel opportunities for applying molecular breeding to improve the nutritional value and productivity of pigmented rice. This review provides an update on the nutritional value and health benefits of pigmented rice grain, taking advantage of both indigenous and modern knowledge, while also describing the current approaches taken to deciphering the genetic basis of pigmentation.

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Section: Anti-diabetic Activitymentioning

confidence: 99%

Section: Phenolic Acidsmentioning

confidence: 99%

The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain

et al. 2020

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“…Different in vitro and in vivo studies have observed that dietary phenolic compounds have many properties beneficial for maintaining human health [ 16 ]. In particular, studies have found that phenolic compounds are helpful for inhibiting lipase, alpha-amylase, alpha-glucosidase, ACE, and renin [ 17 , 18 , 19 , 20 ]. In fact, polyphenol-rich extracts have been shown to reduce blood pressure in spontaneously hypertensive rats and could serve as potential antihypertensive agents [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

Sultana

Alashi

Islam

et al. 2020

Foods

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The aim of the study was to determine the in vitro enzyme inhibition activities of aqueous polyphenolic extracts of nine popular Bangladeshi vegetables, namely ash gourd, bitter gourd, brinjal, Indian spinach, kangkong, okra, ridge gourd, snake gourd, and stem amaranth. Polyphenolic glycosides were the major compounds present in the extracts. Inhibition of α-amylase (up to 100% at 1 mg/mL) was stronger than α-glucosidase inhibition (up to 70.78% at 10 mg/mL). The Indian spinach extract was the strongest inhibitor of pancreatic lipase activity (IC50 = 276.77 µg/mL), which was significantly better than that of orlistat (381.16 µg/mL), a drug. Ash gourd (76.51%), brinjal (72.48%), and snake gourd (66.82%) extracts were the most effective inhibitors of angiotensin-converting enzyme (ACE), an enzyme whose excessive activities have been associated with hypertension. Brinjal also had a significantly higher renin-inhibitory activity than the other vegetable extracts. We conclude that the vegetable extracts may have the ability to reduce enzyme activities that have been associated with hyperglycemia, hyperlipidemia, and hypertension.

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“…Moreover, no reports on toxicities of natural compounds from either rice grain or its by-products affecting human health have been published. Several compounds involved in the diabetic inhibition were found in rice bran and color rice [33,34,35,36]. Though MA and MB are promising bioactive constituents in rice, the isolation and purification of MA and MB are complicated and laborious.…”

Section: Introductionmentioning

confidence: 99%

Momilactones A and B Are α-Amylase and α-Glucosidase Inhibitors

et al. 2019

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Momilactones A (MA) and B (MB) are the active phytoalexins and allelochemicals in rice. In this study, MA and MB were purified from rice husk of Oryza sativa cv. Koshihikari by column chromatography, and purification was confirmed by high-performance liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and 1H and 13C nuclear magnetic resonance analyses. By in vitro assays, both MA and MB exerted potent inhibition on α-amylase and α-glucosidase activities. The inhibitory effect of MB on these two key enzymes was greater than that of MA. Both MA and MB exerted greater α-glucosidase suppression as compared to that of the commercial diabetic inhibitor acarbose. Quantities of MA and MB in rice grain were 2.07 ± 0.01 and 1.06 ± 0.01 µg/dry weight (DW), respectively. This study was the first to confirm the presence of MA and MB in refined rice grain and reported the α-amylase and α-glucosidase inhibitory activity of the two compounds. The improved protocol of LC-ESI-MS in this research was simple and effective to detect and isolate MA and MB in rice organs.

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In vitro inhibition of lipase, α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme by defatted rice bran extracts of red‐pericarp rice mutant

Abstract: Background and objectives: Freeze-dried aqueous and various ethanolic (25%,

Cited by 21 publications

References 42 publications

The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain

The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

Momilactones A and B Are α-Amylase and α-Glucosidase Inhibitors

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