Antiadipogenic Activity of γ-Oryzanol and Its Stability in Pigmented Rice

dc.contributor.authorMinatel, Igor Otavio [UNESP]
dc.contributor.authorLee, Yoon-Mi
dc.contributor.authorYoon, Haelim
dc.contributor.authorYoon, Young
dc.contributor.authorHan, Sang-Ik
dc.contributor.authorCorrea, Camila Renata [UNESP]
dc.contributor.authorFecchio, Denise [UNESP]
dc.contributor.authorYeum, Kyung-Jin
dc.contributor.institutionTufts University
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionKonkuk University
dc.contributor.institutionRural Development Administration
dc.date.accessioned2018-12-11T17:29:07Z
dc.date.available2018-12-11T17:29:07Z
dc.date.issued2016-07-01
dc.description.abstractγ-Oryzanol, a prevalent compound in pigmented rice varieties, has been reported to ameliorate obesity-associated metabolic disorders. Antiadipogenic activities of γ-oryzanol were determined in human adipose-derived mesenchymal stem cells and mouse-derived 3T3-L1 cells. γ-Oryzanol significantly decreased lipid accumulation and reduced glycerol-3-phosphate dehydrogenase activities in both adipocytes. In addition, γ-oryzanol in four pigmented rice varieties (black with giant embryo, brown, sugary brown, and red) was stable when stored at 4°C and also at room temperature for 22 weeks, whereas other bioactives such as lutein and β-carotene were stable only at -80°C. Furthermore, the yield of γ-oryzanol from these rice varieties was significantly increased through steaming and roasting processes. Therefore, γ-oryzanol exerts antiadipogenic activity by suppressing adipocyte differentiations and is stable in pigmented rice for an extended period of time during storage and after cooking. Thus, the intake of pigmented rice may be a useful strategy for preventing obesity.en
dc.description.affiliationJean Mayer USDA-Human Nutrition Research Center on Aging Tufts University
dc.description.affiliationBotucatu Medical School UNESP-Universidade Estadual Paulista
dc.description.affiliationDivision of Food Bioscience College of Biomedical and Health Sciences Konkuk University
dc.description.affiliationInterdisciplinary Research Center for Health Konkuk University
dc.description.affiliationNational Institute of Crop Science Rural Development Administration
dc.description.affiliationUnespBotucatu Medical School UNESP-Universidade Estadual Paulista
dc.description.sponsorshipRural Development Administration
dc.description.sponsorshipIdRural Development Administration: PJ010059
dc.format.extent710-715
dc.identifierhttp://dx.doi.org/10.1089/jmf.2015.3647
dc.identifier.citationJournal of Medicinal Food, v. 19, n. 7, p. 710-715, 2016.
dc.identifier.doi10.1089/jmf.2015.3647
dc.identifier.issn1557-7600
dc.identifier.issn1096-620X
dc.identifier.scopus2-s2.0-84979031682
dc.identifier.urihttp://hdl.handle.net/11449/178166
dc.language.isoeng
dc.relation.ispartofJournal of Medicinal Food
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectadipogenesis
dc.subjectbioactive compound
dc.subjectc-oryzanol
dc.subjectmesenchymal stem cells
dc.subjectobesity
dc.titleAntiadipogenic Activity of γ-Oryzanol and Its Stability in Pigmented Riceen
dc.typeArtigo

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