Rice varietal differences in bioactive bran components for inhibition of colorectal cancer cell growth

Department of Environmental and Radiological Health Sciences, Colorado State University, 1681 Campus Delivery Fort Collins, CO 80523, United States.
Food Chemistry (Impact Factor: 3.39). 11/2013; 141(2):1545-52. DOI: 10.1016/j.foodchem.2013.04.020
Source: PubMed


Rice bran chemical profiles differ across rice varieties and have not yet been analysed for differential chemopreventive bioactivity. A diverse panel of seven rice bran varieties was analysed for growth inhibition of human colorectal cancer (CRC) cells. Inhibition varied from 0% to 99%, depending on the variety of bran used. Across varieties, total lipid content ranged 5-16%, individual fatty acids had 1.4- to 1.9-fold differences, vitamin E isoforms (α-, γ-, δ-tocotrienols, and tocopherols) showed 1.3- to 15.2-fold differences, and differences in γ-oryzanol and total phenolics ranged between 100-275ng/mg and 57-146ngGAE/mg, respectively. Spearman correlation analysis was used to identify bioactive compounds implicated in CRC cell growth inhibitory activity. Total phenolics and γ-tocotrienol were positively correlated with reduced CRC cell growth (p<0.05). Stoichiometric variation in rice bran components and differential effects on CRC viability merit further evaluation elucidate their role in dietary CRC chemoprevention.

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    • "Therefore, rice bran has been used in breakfast cereals and in granola tablets, snacks, and extruded food and also as a binder to replace soy protein isolates in food containing chicken meat (Crowley & Halliday, 2008), as a supplement for the production of high fiber bread (Abdul-Hamid & Luan, 2000), and in soft drinks and as supplementary component in the food industry (Kahlon, 2009). In addition to its nutritive value several therapeutic effects have been attributed to rice bran including lowering cholesterol blood (Kahlon, 2009) and potential cancer prevention (Foster et al., 2013). "

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