Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non‐pigmented rice bran extracts.

Saroj, Yadav and Jayadeep, P. A. (2018) Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non‐pigmented rice bran extracts. Journal of Food Biochemistry. pp. 1-13. ISSN 1745-4514

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Abstract

This study evaluated the neuroprotective efficacy of the pigmented and non‐pigmented rice bran extract, against LPS induced neurotransmitter imbalance and oxidative stress markers. Male wistar rats were orally supplemented with 2% ethanolic rice bran extracts daily for two weeks. On the last day of experiment, rats were challenged intraperitoneally (i.p) with LPS for 4 hr. LPS exposure resulted in the elevation of malondialdehyde and nitrite levels, decreased GSH, increased antioxidant enzymes activity and led to imbalance in neurotransmitters, norepinephrine, dopamine and serotonin and their metabolites 3,4‐dihydroxyphenylacetic acid, homovanillic levels and acetylcholinesterase activity. Pre‐treatment with rice bran extracts significantly attenuated LPS induced oxidative stress by improving the antioxidant systems, acetylcholinesterase activity and neurotransmitters imbalance with the higher potency for pigmented bran extracts. The findings suggest the possibility of utilization of pigmented bran extract for the prevention of neurodegenerative diseases and promote the overall good health of the brain. Practical application Present study provides the current evidence for the neuroprotective efficacy of bran extracts from pigmented and non‐pigmented rice. These findings indicate the beneficial effects of pre‐treatment of rice bran extracts on LPS induced oxidative stress and neurochemical imbalance by improvement in the antioxidant machinery and neurotransmitters level. This study emphasizes the possibility of utilization of pigmented bran extract as a food ingredient to improve the overall brain health.

Item Type:	Article
Uncontrolled Keywords:	acetylcholinesterase activity, antioxidant enzymes activity, brain, lipopolysaccharide, neurotransmitters, oxidative stress, pigmented and non‐pigmented rice bran
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Jan 2019 11:03
Last Modified:	02 Jan 2019 11:03
URI:	http://ir.cftri.res.in/id/eprint/13874

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