Dough grain rice bran hydrolysate characterization and stability of biofunctional peptides; antioxidants and ACE/DPP-IV inhibitory activities during in-vitro gastrointestinal digestion
3
Issued Date
2025-09-01
Resource Type
ISSN
22124292
eISSN
22124306
Scopus ID
2-s2.0-105012614464
Journal Title
Food Bioscience
Volume
71
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Bioscience Vol.71 (2025)
Suggested Citation
Ranok A., Musika S., Katemala S., Thawornkuno C., Kosinan A., Luasiri P., Sangsawad P., Khongla C. Dough grain rice bran hydrolysate characterization and stability of biofunctional peptides; antioxidants and ACE/DPP-IV inhibitory activities during in-vitro gastrointestinal digestion. Food Bioscience Vol.71 (2025). doi:10.1016/j.fbio.2025.107370 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/111606
Title
Dough grain rice bran hydrolysate characterization and stability of biofunctional peptides; antioxidants and ACE/DPP-IV inhibitory activities during in-vitro gastrointestinal digestion
Corresponding Author(s)
Other Contributor(s)
Abstract
Dough grain rice bran is a byproduct obtained from the rice milling process of dough grain stage, representing a potential protein source of bioactive peptides. This work aimed to optimize the Neutrase hydrolysis time to produce rice bran hydrolysate (RBH) with antioxidant activities at semi-pilot scale reactor. In addition, the effect of spray drying inlet temperatures on physicochemical and antioxidant properties of RBH powder was determined. RBH hydrolyzed for 2 h exhibiting the highest antioxidant activity, was spray-dried at 140 °C (RBH140), 150 °C (RBH150), and 160 °C (RBH160). The highest yield was observed in RBH150 (61.32 %). SEM images of RBH showed spherical, irregular, concave, and wrinkled particles. FTIR analysis revealed significant structural changes, with RBH160 exhibiting the highest β-turn but the lowest β-sheet and random coil content. RBH160 had higher molecular weight distribution peptides of 1000-3000 Da, total phenolic content, ABTS antiradical activity, and FRAP values, but RBH160 displayed a darker color and lower α-amino content than RBH140 and RBH150, although metal chelating activity was not significantly different among the samples. After in vitro gastrointestinal digestion, the digested RBH150 exhibited a higher low molecular weight peptides <500 Da, increased antioxidant activities, and stronger dipeptidyl peptidase IV (DPP-IV)/angiotensin converting enzyme (ACE) inhibitory activities compared to undigested samples. RBH150 also protected Caco-2 cells from H<inf>2</inf>O<inf>2</inf>-induced oxidative damage. This suggests that RBH from dough grain can serve as multi-target functional ingredients in metabolic disorder management such as, diabetes, hypertension, and illnesses linked to oxidative stress.