Investigation of Blood Lipid-decreasing Effect of Resveratrol and Genetic-modified Rice on Mice

Abstract

Many resveratrol (Res) enriched genetic-modified (GM) fruits or crops were obtained through biotechnology. In this paper, the blood lipid-decreasing effects of exogenously supplemented Res and endogenously accumulated Res in rice grains were evaluated. The accumulation of triglyceride (TG) and cholesterol (CHO) induced by egg yolk emulsion in mice blood was suppressed by fenofibrate (P < 0.01) and purified Res (P < 0.05). However, the GM rice modified by peanut resveratrol synthase gene 1 (PNRS1) did not show a significant variance to wild-type (WT) rice. The possible reason might be that the content of Res in GM rice was hard to meet the usually used concentration of purified compounds. So, this fast evaluating method was limited to investigate the health care functions of some GM foods enriched active components in trace. Further attempts will be done to develop health functional rice of Res by genetic engineering to meet the growing needs of consumers.