{"title":"水萃取因子对红马利105商品化蛋白酶抑制活性、酚酸谱及化学性质的影响麸皮中提取","authors":"Worachai Wongwatcharayothin, Supawan Thawornchinsombut, Akkasit Jongjareonrak","doi":"10.12982/cmjs.2023.054","DOIUrl":null,"url":null,"abstract":"De- oiled rice bran (DRB) is a by-product generated in a large amount from oil extraction processing. The DRB contains a high content of protein and is rich in phenolic components. Phenolic compounds were noticed to exhibit inhibitory activity against protease to some extent in protein hydrolysate production from rice bran. Therefore, this investigation aims to study the factors effecting the extraction of phenolic compounds from DRB and the inhibitory activities of the extracted phenolics against commercial proteases. The aqueous extraction process was employed for extraction of phenolic compounds from DRB. Three extraction factors, including time (30-180 min), temperature (60-80 °C), and pH level (2-10) were used using completely randomized design (CRD). Total phenolic content (TPC) and profiles, total flavonoids content (TFC), and antioxidant activities of all extracts were analyzed. Additionally, the commercial proteases (G6 and GN) inhibitory activities of phenolic extracts were determined. The optimum extraction time, temperature and pH that providing highest total phenolic content, flavonoid content antioxidant activities and protease inhibitory activities were observed at 150 min, 70°C and pH 10, respectively. TPC and TFC values were in the ranges of 2.50 to 5.76 mg GAE/g rice bran and 1.79 to 4.42 mg RTE/g rice bran, respectively. DPPH, ABTS and FRAP values were in the ranges of 0.44 to 0.82 mg GAE/g rice bran, 2.56 to 5.14 mg TE/g rice bran, and 4.40 to 8.10 mg TE/g rice bran, respectively. The main phenolic acids were ferulic acid, p-coumaric acid, protocatechuic acid, vanillic acid, sinapic acid, and p-hydroxybenzoic acid. The protease inhibitory activity of the DRB extract was 42% on protease G6 and 71% on protease GN. This result suggests that the phenolics and flavonoids from rice bran could exhibit protease inhibitory activities to some extent and these compounds might affect the hydrolysis process of protein during protein hydrolysate production.","PeriodicalId":9884,"journal":{"name":"Chiang Mai Journal of Science","volume":"234 1","pages":"0"},"PeriodicalIF":0.6000,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Aqueous Extraction Factors on Commercial Protease Inhibitory Activities, Phenolic Acid Profiles and Chemical Properties of Hom Mali-105 Rice (Oryza sativa L.) Bran Extract\",\"authors\":\"Worachai Wongwatcharayothin, Supawan Thawornchinsombut, Akkasit Jongjareonrak\",\"doi\":\"10.12982/cmjs.2023.054\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"De- oiled rice bran (DRB) is a by-product generated in a large amount from oil extraction processing. The DRB contains a high content of protein and is rich in phenolic components. Phenolic compounds were noticed to exhibit inhibitory activity against protease to some extent in protein hydrolysate production from rice bran. Therefore, this investigation aims to study the factors effecting the extraction of phenolic compounds from DRB and the inhibitory activities of the extracted phenolics against commercial proteases. The aqueous extraction process was employed for extraction of phenolic compounds from DRB. Three extraction factors, including time (30-180 min), temperature (60-80 °C), and pH level (2-10) were used using completely randomized design (CRD). Total phenolic content (TPC) and profiles, total flavonoids content (TFC), and antioxidant activities of all extracts were analyzed. Additionally, the commercial proteases (G6 and GN) inhibitory activities of phenolic extracts were determined. The optimum extraction time, temperature and pH that providing highest total phenolic content, flavonoid content antioxidant activities and protease inhibitory activities were observed at 150 min, 70°C and pH 10, respectively. TPC and TFC values were in the ranges of 2.50 to 5.76 mg GAE/g rice bran and 1.79 to 4.42 mg RTE/g rice bran, respectively. DPPH, ABTS and FRAP values were in the ranges of 0.44 to 0.82 mg GAE/g rice bran, 2.56 to 5.14 mg TE/g rice bran, and 4.40 to 8.10 mg TE/g rice bran, respectively. The main phenolic acids were ferulic acid, p-coumaric acid, protocatechuic acid, vanillic acid, sinapic acid, and p-hydroxybenzoic acid. The protease inhibitory activity of the DRB extract was 42% on protease G6 and 71% on protease GN. This result suggests that the phenolics and flavonoids from rice bran could exhibit protease inhibitory activities to some extent and these compounds might affect the hydrolysis process of protein during protein hydrolysate production.\",\"PeriodicalId\":9884,\"journal\":{\"name\":\"Chiang Mai Journal of Science\",\"volume\":\"234 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chiang Mai Journal of Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12982/cmjs.2023.054\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chiang Mai Journal of Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12982/cmjs.2023.054","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Effects of Aqueous Extraction Factors on Commercial Protease Inhibitory Activities, Phenolic Acid Profiles and Chemical Properties of Hom Mali-105 Rice (Oryza sativa L.) Bran Extract
De- oiled rice bran (DRB) is a by-product generated in a large amount from oil extraction processing. The DRB contains a high content of protein and is rich in phenolic components. Phenolic compounds were noticed to exhibit inhibitory activity against protease to some extent in protein hydrolysate production from rice bran. Therefore, this investigation aims to study the factors effecting the extraction of phenolic compounds from DRB and the inhibitory activities of the extracted phenolics against commercial proteases. The aqueous extraction process was employed for extraction of phenolic compounds from DRB. Three extraction factors, including time (30-180 min), temperature (60-80 °C), and pH level (2-10) were used using completely randomized design (CRD). Total phenolic content (TPC) and profiles, total flavonoids content (TFC), and antioxidant activities of all extracts were analyzed. Additionally, the commercial proteases (G6 and GN) inhibitory activities of phenolic extracts were determined. The optimum extraction time, temperature and pH that providing highest total phenolic content, flavonoid content antioxidant activities and protease inhibitory activities were observed at 150 min, 70°C and pH 10, respectively. TPC and TFC values were in the ranges of 2.50 to 5.76 mg GAE/g rice bran and 1.79 to 4.42 mg RTE/g rice bran, respectively. DPPH, ABTS and FRAP values were in the ranges of 0.44 to 0.82 mg GAE/g rice bran, 2.56 to 5.14 mg TE/g rice bran, and 4.40 to 8.10 mg TE/g rice bran, respectively. The main phenolic acids were ferulic acid, p-coumaric acid, protocatechuic acid, vanillic acid, sinapic acid, and p-hydroxybenzoic acid. The protease inhibitory activity of the DRB extract was 42% on protease G6 and 71% on protease GN. This result suggests that the phenolics and flavonoids from rice bran could exhibit protease inhibitory activities to some extent and these compounds might affect the hydrolysis process of protein during protein hydrolysate production.
期刊介绍:
The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.