Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.
Food Chem. 2018 Aug 1;256:163-170. doi: 10.1016/j.foodchem.2018.02.040. Epub 2018 Feb 9.
Phenolic acid composition and activities of two associated enzymes such as PAL (phenylalanine ammonia-lyase) and CW-PRX (cell wall peroxidase) in brown rice (BR) were examined during a germination for 4 days. Shoot and kernel fractions of the germinated brown rice were separated, and soluble extracts and insoluble residues of the fractions were analyzed. In the shoot fraction, the PAL activity and soluble phenolic acid content reached to its maximum on the second day of atmospheric germination, and decreased thereafter. In contrast, the amount of insoluble phenolic acids and CW-PRX activity continuously increased during the germination for 4 days. Comparing the shoot fractions, the kernel fraction exhibited lower activities of PAL and CW-PRX, but showed an increase in total phenolic acid content during germination. Germination raised the antioxidant activity of brown rice, especially in the shoot fraction which contained more phenolic acids than the kernel fraction.
在发芽 4 天期间，研究了糙米（BR）中两种相关酶，如 PAL（苯丙氨酸解氨酶）和 CW-PRX（细胞壁过氧化物酶）的酚酸组成和活性。将发芽糙米的芽和核部分分离，并分析了部分的可溶性提取物和不溶性残留物。在芽部分，PAL 活性和可溶性酚酸含量在大气发芽的第二天达到最大值，此后下降。相比之下，不溶性酚酸和 CW-PRX 活性在 4 天的发芽过程中持续增加。与芽部分相比，核部分的 PAL 和 CW-PRX 活性较低，但在发芽过程中总酚酸含量增加。发芽提高了糙米的抗氧化活性，尤其是在含有比核部分更多酚酸的芽部分。
