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

Author:
Forster, Genevieve M., Raina, Komal, Kumar, Ajay, Kumar, Sushil, Agarwal, Rajesh, Chen, Ming-Hsuan, Bauer, John E., McClung, Anna M., Ryan, Elizabeth P.
Source:
Food chemistry 2013 v.141 no.2 pp. 1545
ISSN:
0308-8146
Subject:
bioactive properties, cell growth, colorectal neoplasms, correlation, fatty acids, lipid content, rice, rice bran, vitamin E
Abstract:
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.
Agid:
58001
Handle:
10113/58001