Assessment of Gamma Oryzanol Variability, an Attractive Rice Bran Bioactive Compound

  • M. Manuela Lageiro
  • Ana Castanho
  • Cristiana Pereira Instituto Nacional de Investigação Agrária e Veterinária, I.P., Unidade de Tecnologia e Inovação (INIAV/UTI), Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
  • Ricardo C. Calhelha
  • Isabel C.F.R. Ferreira Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
  • Carla Brites Instituto Nacional de Investigação Agrária e Veterinária, I.P., Unidade de Tecnologia e Inovação (INIAV/UTI), Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal, GREEN-IT, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal

Abstract

Gamma-oryzanol is a compound present on rice bran, which has been studied for its bioactive properties, including its cytotoxic activity. The gamma-oryzanol biosynthesis occurs on the lipidic membrane of the plant and can be influenced by edaphoclimatic grown conditions. Two Portuguese rice varieties (Ceres and Maçarico) from 6 growing environments were analysed in order to explore the influence of the growing conditions on the gamma-oryzanol content, its constituents, and cytotoxic effect against 4 human tumour cell lines  (NCI-H460, HeLa, HepG2, and MCF -7). The overall variability of gamma-oryzanol concentration was from 1.56 g / Kg to   3.19 g / Kg, Ceres reveals higher values than Maçarico; those concentrations also varied with the growing environment. The environment was also determinant for the individual concentration of the 3 gamma-oryzanol compounds (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate). A cytotoxic effect was observed for all the tested tumour cell lines and also varied with the growing environment.

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How to Cite
Lageiro, M. M., A. Castanho, C. Pereira, R. C. Calhelha, I. C. Ferreira, and C. Brites. “Assessment of Gamma Oryzanol Variability, an Attractive Rice Bran Bioactive Compound”. Emirates Journal of Food and Agriculture, Vol. 32, no. 1, Jan. 2020, pp. 38-46, doi:https://doi.org/10.9755/ejfa.2020.v32.i1.2056. Accessed 7 Apr. 2020.
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Research Article