Yu Yonghui, Zhang Jingjie, Wang Jing, Sun Baogao
Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University Beijing 100048 China
Institute of Food and Nutrition Development, Ministry of Agriculture Beijing 100081 China.
RSC Adv. 2019 Jun 10;9(31):18060-18069. doi: 10.1039/c9ra02439e. eCollection 2019 Jun 4.
Rice bran is the main by-product of rice processing and contains approximately 64% of the nutrients in rice. Its various nutrient elements include rice bran proteins, oil, oryzanol, vitamins, polysaccharides, The use of fermented technology can increase the content of bioactive peptides, promote the absorption efficiency, and further improve the functionality and added value of rice bran. In recent years, the nutritional value and function of the extracts and fermented products of rice bran have been emphatically studied. Rice bran extracts and fermentation products serve a critical role in the anti-inflammatory reaction, reducing the plasma lipid effect and increasing anti-cancer activity. Moreover, few review studies have been reported on the anti-cancer activity and potential mechanism of action of rice bran extract and its fermentation products. In this review, we focused on the anti-cancer function, mechanisms, and potential clinical usage of rice bran extracts and fermentation products in the adjuvant therapy of cancer patients.
米糠是大米加工的主要副产品，含有大米中约64%的营养成分。其各种营养元素包括米糠蛋白、油脂、谷维素、维生素、多糖等。采用发酵技术可以增加生物活性肽的含量，提高吸收效率，进一步提升米糠的功能特性和附加值。近年来，对米糠提取物及发酵产物的营养价值和功能进行了重点研究。米糠提取物和发酵产物在抗炎反应、降低血脂作用以及增强抗癌活性方面发挥着关键作用。此外，关于米糠提取物及其发酵产物的抗癌活性和潜在作用机制的综述研究报道较少。在本综述中，我们重点关注了米糠提取物和发酵产物在癌症患者辅助治疗中的抗癌功能、机制及潜在临床应用。
