Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran

This study was designed to characterize the nutraceutical composition of a water-soluble enzymatic extract from rice bran (EERB) and to evaluate its antioxidant and hypocholesterolemic activities. The EERB contains broad functional components in water soluble form such as sterols, tocopherols, tocotrienols, γ-oryzanol and peptides. The antioxidant behaviour of EERB specifically against lipid oxidation was measured in an emulsion prepared with fish oil containing fatty acid very susceptible to oxidation (EPA; DHA 30%); the emulsion shows a stable antioxidant activity, specifically preserving the lipid from peroxidation phenomena and inhibiting the generation of thiobarbituric acid-reactive substances (TBARS) and lipid peroxides. Moreover, the hypocholesterolemic activity was evaluated in male Wistar rats through two different hypercholesterolemic diet models: a reduction in total cholesterol levels and an increase in HDL-cholesterol were found in both models. EERB is a new product from rice bran that can control lipid oxidation in emulsions and induce a physiological hypocholesterolemic effect. These findings may facilitate the development and use of new products derived from rice within the functional food field.This research was supported by an MEC (Spanish Ministry for Education and Science) grant CTM2007-60210/TECNO.Peer reviewe