The Open Bioactive Compounds Journal




(Discontinued)

ISSN: 1874-8473 ― Volume 8, 2020

Colon and Breast Anti-cancer Effects of Peptide Hydrolysates Derived from Rice Bran



Arvind Kannan1 , Navam Hettiarachchy1, *, Satya Narayan2
1 Department of Food Science, University of Arkansas, Fayetteville, Arkansas
2 Department of Anatomy and Cell Biology and UF Shands Cancer Center, University of Florida, Gainesville, Florida

Abstract

Rice bran is an economical, under-utilized co-product of rough rice milling. The objective of this study was to produce rice-bran peptides and investigate for anti-cancer activity. Protein hydrolysates were prepared by treating heat stabilized defatted rice-bran with food grade Alcalase enzyme, followed by treatment with simulated gastric and intestinal juices to obtain resistant peptides. Resistant peptides were fractionated into >50, 10-50, 5-10, and <5 kDa sizes, freeze dried, and evaluated for inhibitory and cytotoxicity activities on human colon (HCT-116) and breast (HTB-26) cancer cell lines. The results showed that <5 kDa fraction of rice-bran is a potent anti-cancer agent. The cytotoxicity of the fraction to both cancer cell types was more pronounced after the treatment with 500 µg/mL. The IC50 of the peptide fraction was approximately 750 µg/mL. These results indicate that the <5 kDa peptide fraction separated from rice bran protein hydrolysate has a potent anti-tumor activity for colon cancer cells. The peptide fractions that demonstrate anti-cancer activities have the potential for use as functional food ingredients for health benefits.



Article Information


Identifiers and Pagination:

Year: 2009
Volume: 2
First Page: 17
Last Page: 20
Publisher Id: TOBCJ-2-17
DOI: 10.2174/1874847300902010017

Article History:

Received Date: 24/12/2008
Revision Received Date: 20/1/2009
Acceptance Date: 14/2/2009
Electronic publication date: 16/4/2009
Collection year: 2009

© Kannan et al.; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.


* Address correspondence to this author at the Department of Food Science, University of Arkansas; E-mail: nhettiar@uark.edu



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