슈퍼자미(SuperC3GHi) 미강 발효물의 생리활성

• 영문명: Evaluation of Biological Activities of Fermented Rice Bran from Novel Black Colored Rice Cultivar SuperC3GHi
• 발행기관: 한국작물학회
• 저자명: 김동주(Dong-Ju Kim) 최수민(Su-Min Choi) 김화영(Hwa-Young Kim) 김중학(Joong-Hark Kim) 류수노(Su-Noh Ryu) 한상준(Sang-Jun Han) 홍성길(Seong-Gil Hong)
• 간행물 정보: 『한국작물학회지』제56권 제4호, 420~426쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.30

영문 초록

Rice bran is by-product from the dehulling process of rice, an important staple food in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran that contains anthocyanin has the beneficial effects on immune system. SuperC3GHi, a recently released black colored rice cultivar, has higher contents of cyanidine-3- glucoside (C3G), a strong antioxidant than those of currently cultivated black rice cultivars. In this study, we investigate the beneficial effects of fermented SuperC3GHi rice bran (C3G-F) with Lentinus edodes. Using in vivo and in vitro model for inflammation and allgergy, anti-inflammatory and anti-allergic effects of C3G-F were determined. C3G-F induced tumor suppressive effect on Sarcoma-180 cell and B16 melanoma cell injected to mice. These results suggest that the capacity of C3G-F seems to act as a potent immunomodulator and with the absence of notable side-effects, C3G-F could be used as a novel functional food ingredient having possible therapeutic effects against immunological disorders.

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black rice bran functional food fermentation anti-inflammation breeding