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Antioxidant effects of black rice extract through the induction of superoxide dismutase and catalase activities

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Lipids

Abstract

Our ex vivo study revealed that BRE had significantly stronger ability to inhibit LDL oxidation than white rice extract (WRE). The purpose of this study was to investigate whether black rice extract (BRE) supplementation might ameliorate oxidative stress and enhance antioxidant enzyme activities in HepG2 cells and in C57BL/6 mice. In the cellular study, superoxide anions (O2.−) and reactive oxygen species (ROS) in the BRE group were significantly suppressed. The BRE group also showed significant increases in superoxide dismutase (SOD) and catalase (CAT) activities by 161.6% and 73.4%, respectively. The major components responsible for the free-radical-scavenging and antioxidative properties might be cyanidin−3-O-glucoside chloride and peonidin-3-O-glucuside chloride. In the animal study, male C57BL/6 mice were divided into three groups (control, BRE, and WRE). Plasma HDL-cholesterol was significantly higher, and thiobarbituric, acid-reactive substances were significantly lower in the BRE group, whereas plasma levels of total cholesterol and triglyceride were not affected by BRE supplementation. Increased hepatic SOD and CAT activities were observed in BRE-treated mice as compared to the control mice. However, no changes were detected for the protein expression of antioxidant enzymes by Western blot analysis. Our data suggest that antioxidative effects exerted by BRE are mediated through decreases in free-radical generation as well as increases in SOD and CAT activities both in vitro and in vivo.

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Abbreviations

BRE:

black rice extract

C3G:

cyanidin−3-O-glucoside chloride

CAT:

catalase

CD:

conjugated diene

GPx:

glutathione peroxidase

HDL-C:

high density lipoprotein-cholesterol

LDL-C:

low density lipoprotein-cholesterol

MDA:

malondialdehyde

P3G:

peonidin-3-O-glucuside chloride

ROS:

reactive oxygen species

SOD:

superoxide dismutase

TBARS:

thiobarbituric acid-reactive substances

TG:

triglycerides

TC:

total cholesterol

WRE:

white rice extract

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Authors and Affiliations

  1. Institute of Biochemistry, National Cheng Kung University, Tainan, Taiwan

    Hua-Lin Wu

  2. Department of Internal Medicine, Mackay Memorial Hospital, Taipei, Taiwan

    Hung-I Yeh

  3. Institute of Biochemistry and Molecular Biology, National Yang-Ming University, 112, Taipei, Taiwan

    An-Na Chiang, Chi-Shuen Chu, Hui-Chiao Lin & Wei-Chin Lee

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  1. An-Na Chiang
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  2. Hua-Lin Wu
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  3. Hung-I Yeh
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Correspondence to An-Na Chiang.

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Chiang, AN., Wu, HL., Yeh, HI. et al. Antioxidant effects of black rice extract through the induction of superoxide dismutase and catalase activities. Lipids 41, 797–803 (2006). https://doi.org/10.1007/s11745-006-5033-6

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  • DOI: https://doi.org/10.1007/s11745-006-5033-6

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