Hypotensive Effect of Rice Bran Discarded after Heshiko Processing

概要

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Biochemical properties (free amino acids, organic acids, and peptide molecular weight (MW) distribution) were determined in the extract of rice bran discarded after heshiko meat processing (heshiko rice bran), as well as the effect of the extract on systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR). The biochemical properties of heshiko rice bran extract were highly similar to that of heshiko meat extract. The former exhibited a hypotensive effect on SBP at almost the same level as observed for the latter when administered singly and successively to SHR. Storage for 90 days at 30°C of raw rice bran, as well as mixtures of raw and heshiko rice brans at various ratios, resulted in a marked increase in peptide content. The storage of raw rice bran and heshiko rice bran had little effect on the efficacy of a single administration of their extracts on SBP. The extracts from the rice bran mixtures stored for 90 days decreased the SBP to a larger extent than the extracts from the mixtures without storage, and the larger decrease of SBP was due to the mixing and the storage. These results strongly suggest that hypotensive peptides are produced in the rice bran during heshiko meat processing, and act to decrease SBP in SHR.
社団法人　日本食品科学工学会の論文
2012-01-01