Bioactivity of a Rice Bran–Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice. Issue 4 (19th February 2016)

• Record Type: Journal Article
• Authors: Graves, Amanda M.; Hettiarachchy, Navam; Rayaprolu, Srinivas; Li, Ruiqi; Horax, Ronny; Seo, Han‐Seok
• Is Part Of: Journal of food science. Volume 81:Issue 4(2016)
• Page Start: H1010
• Page End: H1015
• Publication Date: 2016-02-19
• Subjects: bioactive peptide -- cancer -- functional beverage -- rice bran -- sensory -- storage stability; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13245
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: A pentapeptide prepared from rice bran demonstrated growth inhibition on human lung, liver, breast, and colon cancer cell lines. The objectives of this study were to evaluate the human prostate cancer growth inhibition by the pentapeptide and its 6‐mo storage stability by incorporating spray‐dried orange juice, and determining sensory acceptability. The pentapeptide showed inhibition of human prostate cancer cells by 45% at 460 μg/mL concentration. When incorporated in spray‐dried orange juice, and reconstituted with water and tested, there was an approximately 10% degradation of the peptide at 620 μg/mL concentration under refrigerated conditions over a 6 mo storage period, whereas at ambient temperature the degradation was 30%. Larger degradation was observed when 240 or 460 μg/mL pentapeptide was used. Overall, consumer panelists liked sensory aspect of the reconstituted pentapeptide incorporated orange juice beverage. Also consumer panelists liked the color and mouthfeel attributes, their hedonic impression of flavor attribute was slightly low due to unpalatable bitter note caused by the presence of the peptide. Incorporation of the pentapeptide in spray‐dried orange juice has the potential to serve as a functional food ingredient that can offer health benefits to consumers. It is possible that the structural instability can be minimized by encapsulation.