臺灣博碩士論文加值系統

稻米為台灣主要傳統農產品及主食，早期食用以精米為主，而醋是許多家庭飲食的重要調味料，早期以合成醋為主。近來因台灣經濟的快速發展，國民生活水準的提升，開始重視養生保健，使得對米製食品的消費由以往的「量」轉為「質」的要求。因此，米醋及糙米營養成分與糙米萃取物之生化活性實有研究探討的價值。本篇論文主要在檢測米醋的蛋白質、脂肪、碳水化合物及酸度組成；糙米的蛋白質、脂肪、碳水化合物、灰分及水分組成；糙米萃取物的總酚含量、DPPH自由基清除活性、清除超氧陰離子能力、抑制癌細胞生長分析等項目。
米醋之蛋白質分析，係利用Bio-Rad Protein Assay 以呈色方式來進行；粗脂肪含量係利用索氏法測定乙醚萃取米醋濃縮凍乾物之脂肪及其他脂溶性物質含量；碳水化合物係使用DNS試劑與碳水化合物之還原基進行反應，使其顏色由黃色轉成橘紅色，並以分光光度計測定吸光值來分析還原糖濃度；酸度係利用NaOH滴定醋之醋酸來定量酸的含量。香米醋及十穀醋分析結果，每100 ml分別含蛋白質：0.014和0.022 g；脂肪：0.021和 0.078 g；碳水化合物：0.91和0.26 g；熱量：4.0和1.8 kcal；酸度：4.48% 和4.02%。
糙米營養組成分析，係利用微量凱氏法定量氮含量來分析粗蛋白；利用索氏法以乙醚萃取糙米之脂肪及其他脂溶性物質來分析粗脂肪；以酸水解澱粉並利用硫酸酚法定量總醣含量來分析碳水化合物；以乾式灰化法將灰化後的殘灰（包含無機鹽及碳酸鹽）稱重來分析粗灰份含量；含水量採用常壓乾燥法，將游離態及結合態的水經適當的時間和溫度加熱去除，並秤重比較來分析水份含量。彩色米、香米、巨胚米、黃金米、紅糯米及黑糯米之分析結果，每100 g分別含粗蛋白質：8.3、8.1、8.9、8.3、8.0、9.0；粗脂肪：8.3、8.1、8.9、8.3、8.0、9.0 g；碳水化合物：78.0、77.0、78.0、80.2、77.9、79.2 g；粗灰分：1.4、1.5、1.4、1.4、1.4、1.5 g；水分：5.4、5.3、5.3、5.1、5.0、5.9 g。
此外，由糙米提取特殊成分進行生化活性分析，發現酒精可溶性萃取物具有良好的清除自由基能力，彩色米、香米、巨胚米、黃金米、紅糯米及黑糯米對於清除DPPH之EC50值分別為：313.7、526.2、512.0、571.6、354.9、245.8 μg/ml。

Rice is a main traditional agricultural product and staple food in Taiwan. The vinegar is an important and favorite seasoning of diet, and mainly be made by chemosynthetic method. Since the rapid economic development and the rise of the living standard, people in Taiwan begin to pay attention to health-care products. This makes the transfer of consumption style from past ‘quantity’ requirement to a demand for ‘quality’ on rice food. Therefore, to understand the nutrition composition and the bioactivity of daily food is essential. The goal of this study was to determine the content of protein, fat, carbohydrate and acidity of rice vinegar; and the content of protein, fat, carbohydrate, ash and water of brown rice. In addition, the total polyphenol content, scavenging ability of DPPH free radical and superoxide, and the inhibition effect of cancer cell growth of brown rice was also analyzed.
The protein concentration of rice vinegar was determined by spectrophoto- metry using Bio-Rad protein assay dye reagent. Fat and fat-soluble substances were analyzed by Soxhlet method using ether to extract fat-soluble materials from freeze-dried rice vinegar. The carbohydrate content was determined as the reducing sugar concentration by oxidation-reduction reaction of the DNS reagent and the resulting solution was detected with a spectrophotometer. The acidity was measured by the titration of vinegar with NaOH standard solution. The analysis results of fragrant vinegar and ten-cereal vinegar were proteins: 0.014 and 0.022 g; fat: 0.021 and 0.078 g; carbohydrate: 0.91 and 0.26 g; heat: 4.0 and 1.8 kcal; acidity: 4.48% and 4.02%, respectively, per 100 ml of sample.
The crude protein concentration of brown rice was estimated from the nitrogen content of the sample, which was determined by micro-Kjeldahl method. Fat and fat-soluble substances were analyzed by Soxhlet method using ether to extract fat-soluble materials. The carbohydrate content was determined by hydrolyzing the starch with acid and measured total sugar content by phenol-sulfuric acid method. The ash content (including the inorganic salts and carbonate) was analyzed with dried ash method. The water content was measured by the constant pressure-dried method, which firstly removed free and bond water through heating for a suitable duration at high temperature, the weight loss was the water content. The analysis results of color rice, fragrantly rice, big embryo rice, golden rice, red glutinous rice and black glutinous rice were crude proteins: 8.3, 8.1, 8.9, 8.3, 8.0, and 9.0 g; crude fat: 8.3, 8.1, 8.9, 8.3, 8.0, and 9.0 g; carbohydrate: 78.0, 77.0, 78.0, 80.2, 77.9, and 79.2 g; crude ash: 1.4, 1.5, 1.4, 1.4, 1.4, and 1.5 g; water: 5.4, 5.3, 5.3, 5.1, 5.0, and 5.9 g, respectively, per 100 ml of sample.
From the bioactivity assay of the brown rice extracts, the alcohol-soluble extracts had good scavenging abilities for DPPH free radical. The EC50 values of color rice, fragrantly rice, big embryo rice, golden rice, red glutinous rice and black glutinous rice were 313.7, 526.2, 512.0, 571.6, 354.9, 245.8 μg/ml, respectively.

中文摘要..................................................i
英文摘要................................................iii
誌謝......................................................v
目錄.....................................................vi
圖目錄...................................................ix
表目錄....................................................x
1. 緒論...................................................1
2. 文獻回顧...............................................3
2.1 稻米的分類與結構......................................3
2.2 糙米..................................................5
2.2.1 糙米之基本結構及功能................................5
2.2.2 糙米之營養價值......................................6
2.2.3 糙米之功效..........................................6
2.2.3.1 糙米糠層之成分及生理機能..........................6
2.2.3.2 糙米胚芽之成分及生理機能.........................17
2.2.3.3 糙米胚乳之成分及生理機能.........................19
2.3 米醋.................................................20
2.3.1 醋之介紹...........................................20
2.3.2 醋的釀造原理 .......................................20
2.3.3 醋酸菌的特性與分類.................................20
2.3.4 醋之種類...........................................21
2.3.5 米醋之釀造過程.....................................22
2.3.6 米醋之機能性.......................................24
2.3.7 醋之組成成分.......................................25
2.3.8 醋之好壞與食用保存方法.............................27
2.4 自由基...............................................28
2.4.1自由基定義..........................................29
2.4.2自由基的產生........................................29
2.4.3過多自由基造成的傷害................................30
3. 研究目的..............................................32
4. 材料與方法............................................33
4.1 材料.................................................33
4.2 實驗方法.............................................33
4.2.1 粗蛋白質分析.......................................33
4.2.2 粗脂肪分析.........................................37
4.2.3 碳水化合物分析.....................................39
4.2.4 粗灰分分析.........................................41
4.2.5 水分分析...........................................43
4.2.6 游離胺基酸總量分析.................................44
4.2.7 可滴定酸度分析.....................................47
4.2.8 總酚含量分析.......................................49
4.2.9 DPPH自由基清除活性分析............................50
4.2.10 清除超氧陰離子能力分析............................52
4.2.11 抑制腫瘤細胞成長分析..............................53
4.2.12 多醣體及酒精可溶性萃取物之萃取....................55
4.3 實驗數據統計方法.....................................56
4.4 實驗流程.............................................57
5. 結果與討論............................................58
5.1 香米醋及十穀醋營養組成分析...........................58
5.1.1 蛋白質濃度.........................................58
5.1.2 粗脂肪.............................................58
5.1.3 碳水化合物.........................................59
5.1.4 可滴定酸度.........................................59
5.1.5 熱量...............................................60
5.1.6 香米醋及十穀醋營養成分標示.........................60
5.2 糙米營養組成分析.....................................61
5.2.1 ㄧ般組成分.........................................61
5.2.2 游離胺基酸總量.....................................62
5.3 糙米多醣體及酒精可溶性萃取物之抗氧化成分及活性分析...63
5.4 糙米多醣體對癌細胞抑制生長之影響.....................65
6. 結論..................................................66
7. 參考文獻..............................................67
附表1. 糙米市售商品之營養成分表..........................77
附表2. 米醋市售商品之營養成分表..........................78

[1]小泉幸道、上原康浩與柳田藤治，1987。特殊食酢の一般成分•無機成分•游離スミノ酸•有機酸について。Nippon Shokuhin Kogyo Gakkaishi. 34(9)， 592-597。
[2]王雪慧，2002。21世紀新主食「發芽米」。農政與農情，p. 78-79。
[3]中國國家標準：CNS 13446。稻米詞彙。
[4]中國國家標準：CNS 14834。食用醋。
[5]中國國家標準：CNS 2424。糙米。
[6]中國國家標準：CNS 5033。食品中水分之檢驗方法。
[7]中國國家標準：CNS 5034。食品中粗灰分之檢驗方法。
[8]中國國家標準：CNS 5036。食品中粗脂肪分之檢驗方法。
[9]中國國家標準：CNS 8626。水果及蔬菜製品檢驗法－可滴定酸度之測定。
[10]林天送，1994。自由基與健康。科學月刊。25，515-21。
[11]林苑暉，2003。糙米添加芡實之擠壓食品理化特性及其生理活性之探討。碩士論文。
[12]林讚峰，1990。醋酸菌的檢定及分類。食品工業。31(10)，41-48。
[13]李平篤、李門輝，1993。水稻種子發芽發育過程中醣代謝相關酵素活性之變化。中國農業化學會誌。31(2)，265-273。
[14]李逸綺，2002。阿魏酸在家兔體內的藥物動力學與藥效學模式。碩士論文。
[15]李秀、賴茲漢、柯文慶，2004。食品分析與檢驗。富林出版社。台中。台灣。
[16]佐藤正忠，1980。植酸的食品上應用。食品開發（日）。15(3)，43-50。
[17]何明桹，1984。台灣發展米糠油工業可行性之研究。先鋒企業管理發展中心出版。台北。
[18]杉下 朋子，2001。コメ胚芽由來GABA素材の開發。食品と開發。36(6)，10-11。
[19]段盛秀、楊海明，2005。食品化學分析與檢驗。藝軒圖書出版社。台北縣。台灣。
[20]坂井田節，1999。各種酢の投與ガ雞卵の食味に及ぼす影響。畜產の研究。53，498-502。
[21]陳芝瑩，1990。不同菌酉元對甜酒釀造過程中生化變化及風味之影響。碩士論文。
[22]陳怡伶，2004。發芽糙米對糖尿病症患者血糖值及血清膽固醇濃度的影響。碩士論文。
[23]陳明汝、張瑞郎、藍群傑，2000。食品分析與檢驗。華格那企業有限公司。台中市。台灣。
[24]陳賢哲，1982。植酸及肌醇的製造應用。食品工業。14(2)，23-27。
[25]賴敏男，1977。本所對醱酵食品之研究。食品工業。9(11)，96-101。
[26]賴敏男，1979。米醋之釀造。食品工業。11(5)，30-33。
[27]劉嘉煉，1984。醋在食品烹調方面的功能。食品工業。16(10)，24-29。
[28]劉嘉煉，1984。醋在食品烹調方面的功能。食品工業。16(10)，24-29。
[29]盧訓，1991。穀類科學與加工。國立中興大學，台中市。p. 92。
[30]鄭心嫻、謝明哲、朱哲輝，1991。白米、糙米及添加聚糊精的白米飲食對青年男子代謝的影響。中華民國營養學會雜誌。16，157-175。
[31]雷少平，1980。米糠油中米糠醇與對烏腳病之膳食治療之研究。國立台灣大學農業化學研究所。碩士論文。
[32]胡長達，2001。經不同方式發芽之糙米其化學組成成分、理化特性與抗氧化活性之探討。國立中興大學食品科學系。碩士論文。
[33]臧宏達，2004。開發糙米芽紅麴製麴乳酸醱酵製品及其抑制大腸癌細胞Caco-2機能性研究。碩士論文。
[34]黃伯超、游素玲，1983。營養學精要。台北市合作書刊出版合作社。台北市。p. 86-88。
[35]許銘仁，2003。靈芝多醣體、腫瘤壞死因子受體DcR3及Carbazole衍生物LCY-2-CHO對人類嗜中性白血球及單核細胞之藥理作用研究。博士論文。
[36]許煥祺，2005。糙米受不同光源照射發芽後其理化特性及抗氧化活性之探討。碩士論文。
[37]曾慶瀛、余哲仁、洪沄利，1994。烏豆、薏仁和糙米應用於早餐穀粉之製造。中華生質能源學會會誌。13，102-109。
[38]綾野雄幸，1989。食物纖維在食品上之利用。日本食品產業中心技術情報。No.T-03. p. 11-17。
[39]蔡敬民，1992。米糠對人體血脂肪之影響。中國農業化學會誌。30(4)，484-495。
[40]Adams, M.R., 1985. Vinegar. Microbiology of fermented foods. Hand book . pp. 1-47.
[41]Ames, B.N., 2001. DNA damage from micronutrient deficiencies is likely to be a major cause of cancer. Mutat. Res. 475, 7-20.
[42]Anon., 1997. Food labeling: Health claim: Oats and coronary heart disease. Fed. Regist. 62, 3584-3601.
[43]Aoe, S., Oda, T., Tatsumi, K., Yamauch, M., Ayano, Y., 1993. Extraction of soluble dietary fibers defatted from rice bran. Cereal. Chem. 70, 423-425.
[44]Baublis, A., Decker E.A., Clydesdale F.M., 2000. Antipxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals. Food Chem. 68, 1-6.
[45]Bhatty, R.S., 1999. The potential of hull-less barley. Cereal Chem. 76:589-599.
[46]Cavagnini, F., Inutti, C., Pinto, M., 1980. Effect of acute and repeated administration of gamma aminobutyric acid (GABA) on growth hormone and prolactin secretion in man. Acta. Endocrinol. 93, 149-154.
[47]Cayuela-Martinez, M., 1995. Oxygen free radicals and human disease. Biochemistry 77, 147-161.
[48]Champagne, E.T., Hron R.J., Abraham, G., 1991. Stabilizing brown rice product by aqueous ethanol extraction. Cereal Chem. 68, 267-271.
[49]Champagne, E.T., 1992. Brown rice stabilization. In: Wayne, E.M., Wadsworth, J.I. (Eds.), Rice Science and Technology. Agricultural Research Service U. S. Department of Agriculture New Orleans Publishers, Louisiene, pp.17-35.
[50]Charles, M., Martin, B., Ginies, C., Etievant, P., Coste, G., Guichard, E., 2000. Potent aroma compounds of two wine vinegars. J. Agric. Food Chem. 48, 70-77.
[51]Cheryan, M., 1980. Phytic acid interactions in food systems. CRC Crit. Rev. Food Sci. Nutr. 13, 297-335.
[52]Coccetta, R.A., Croft, K.D., Beilin, L.J., Puddey, I.B., 2000. Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability. Am. J. Clin. Nutr. 71, 67-74.
[53]Cui, W., Wood, P.J., 2000. Relationships between structural features, molecular weight and rheological properties of cereal β-D-glucan. In: Nishinari, K. (Ed.), Hydrocolloids. Elsevier Science Publishers, London, pp.159-168.
[54]Cui, S.W., 2001. Polysaccharide gums from agricultural products: Processing, structure and functionality. Technomic Publishing Company, Inc., Lancaster.
[55]De Deckere, E.A.M., Korver, O., 1996. Minor Constituents of Rice Bran Oil as Functional Foods. Nutr. Rev. 54, 120-126.
[56]Drew, L.M., Kies, C., Fox, H.M., 1979. Effect of dietary fiber on copper, zinc, and magnesium utilization by adolescent boy. Am. J. Clin. Nutr. 32, 1893-1897.
[57]Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., 1956. Colormetic method for determination of sugers and related substances. Anal. Chem. 28, 350-356.
[58]Empson, K.L., Labuza, T.P., Graf, E., 1991. Phytic acid as a food antioxidant. J. Food Sci. 56, 560-563.
[59]Evans, H.M., Bishop, K.S., 1922. On the existence of a hitherto unrecognized dietary factor essential for reproduction. Science 56, 650-651.
[60]Evans, H.M., Emerson, O.H., Emerson, G.A., 1936. The isolation from wheat germ oil of an alcohol, α-tocopherol, having the properties of vitamin E. J. Biol. Chem. 113:319-332.
[61]Fenech, M., Ferguson L.R., 2001. Vitamins/minerals and genomic stability in humans. Mutat. Res. 475,1-6.
[62]Frank, A.L., Pushpalatha, P.N.M., 2000. myo-Inositol metabolism in plants. Plant Sci. 150, 1-19.
[63]Goh, S.H., Hew, N.F., Norhaman, A.W., Yaclav, M., 1994. Inhibition of tumor promotion by various palm-oil tocotrienols. Int. J. Cancer 57, 529-521.
[64]Graf, E., 1983. Applications of phytic acids. J. Am. Oil Chem. Soc. 60, 1861-1868.
[65]Grases, F., Costa-Bauza, A., 1999. Phytate (IP6) is a powerful agent for preventing calcification in biological fluids, usefulness in renal lithiasis treatment. Anticancer Res. 19, 3717-3722.
[66]Gutteridge, J.M.C., Halliwell, B., 1994. Antioxidants in Nutrition, Health, and Disease. OxFord University Press Inc., New York.
[67]Halliwell, B., Gutteridge J.M.C., Cross, C.E., 1992. Free radicals, Antioxidants,and human disease : Where are we now? J. Lab. Clin. Med. 119, 598-620.
[68]Hammond, N., 1994. Functional and nutritional characteristics of rice bran extracts. Cereal Foods World 39, 752-754.
[69]Hansen, M.B., Nielsen, S.E., Berg, K., 1989. Re-examination and further development of a precise and rapid dye method for measuring cell growth/cell kill. J. Immunol. Methods 119, 203-210.
[70]Harland, B.F., Morris, E.R., 1995. Phytate: a good or a bad food component? Nutr. Res. 15, 733-754.
[71]He, L., Mo, H., Hadisusilo, S., 1997. Isoprenoids suppress the growth of murine B16 melanomas in vitro and in vivo. J. Nutr. 127, 668-674.
[72]Hiroyuki, K., Hiroshi, Kasai., 1996. Oxidative DNA lesions and mutagenesis. J. Enviro. Mutagen Res. 18, 181-189.
[73]IHABT, S., Shamsuddin, A.M., 1998. Up-regulation of the tumor suppressor Gene p53 and WAF1 Gene expression by IP6 in HT-29 human colon carcinoma cell line. Anticancer Res. 18, 1479-1484.
[74]Ishikawa, T., Nakatsuru, Y., Zarkovic, M., Shamsuddin, A.M., 1999. Inhibition of skin cancer by IP6 in vivo, initiation-promotion model. Anticancer Res. 19, 3749-3752.
[75]Juliano, B.O., Bechtel, D.O., 1985. The rice grain and its gross composition. In: Juliano, B.O. (Ed.), Rice Chemistry and Technology. 2nd ed. The American Association of Cereal Chemists Publishers, St. Paul, MN., pp. 17-57.
[76]Kahlon, T.S., Saunders, R.M., Chow, F.I., Chiu, M.M., Betschart, A.A., 1990. Influence of rice bran, oat bran, and wheat bran on cholesterol and triglycerides in hamsters. Cereal Chem. 67, 439-443.
[77]Kahlon, T.S., Chow, F.I., Sayre, N., Betschart, A.A., 1992a. Cholesterol-lowering in hamsters fed rice bran at various levels, defatted rice bran and rice bran oil. J. Nutr. 122, 513-519.
[78]Kahlon, T.S., Saunders, R.M., Sayre, R.N., Chow, F.I., Chiu, M.M., Betschart, A. A., 1992b. Cholesterol-lowering effects of rice bran and rice bran oil fractions in hypercholesterolemic hamsters. Cereal Chem. 69, 485-489.
[79]Kahlon, T.S., Chow, F.I., Knuckles, B.E., Chiu, M.M., 1993. Cholesterol-lowering effects in hamsters of β-glucan-enriched barley fraction, dehulled whole barley, rice bran, and oat bran and their combination. Cereal Chem. 70, 435-440.
[80]Kahlon, T.S., Chow, F.I., Chiu, M.M., Hudson, C.A., Sayer, R.N., 1996. Cholesterol-lowering by rice bran and rice bran oil unsaponifiable matter in hamsters. Cereal Chem. 73, 69-73.
[81]Kashem, A., Endoh, M., Yamauchi, F., Yano, N., Nomoto, Y., Sakai, H., Proonai L., Tanaka, M., Nakazawa, H., 1996. Superoxide dismutase activity in brain golmerulonephritis. Am. J. Kidney Dis. 28, 14-22.
[82]Kelsay, J.L., Prather, E.S., Clark, W.M., Canary, J.J., 1988. Mineral balances of man fed a diet containing fiber in fruits and vegetables and oxalic acid in spinach for six weeks. J. Nutr. 118, 1197-1204.
[83]Kishi, M., Fukaya, M., Tsukamoto, Y., Nagasawa, T., Takehana K., Nishizawa, N., 1999. Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats. Biosci. Biotechnol. Biochem. 63, 905-910.
[84]Kunihiro, K., Takuji, T., Taro, M., Tadashi, O., Hiromichi, M., Tomohiro, Y., Akira, H., Masahito, S., Yasuhiro, Y., Kengo, M., Toshiya, K., Naoki, Y., Shigeyuki, S., Hideki, M., 1999. Dietary prevention of azoxymethane induced colon carcinogensis with rice-germ in F344 rats. carcinogenesis 20, 2109-2115.
[85]Lehtonen, A.L., Suomalainen. H., 1997. Rum. In: Rose, A.H. (Ed.), Economic Microbiology. Vol.1 Alcoholic Beverages. Academic Press Publishers, London, pp. 595-633.
[86]Marero, L.M., Payumo, E.M., Aguinaldo, A.R., Matsumoto, I., Homma, S., 1991. Antinutritional factors in weaning foods prepared from germinated cereals and legumes. Lebensm. Wiss. U. Technol. 24, 177-181.
[87]Marti, M.P., Mestres, M., Sala, C., Busto, O., Guasch, J., 2003. Solid phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. J. Agric. Food Chem. 51, 7861-7865.
[88]Mbithi-Mwikya, S., Camp, J.V., Huyghebaert, A., 2000. Nutrient And antinutrient changes in finger millet (Eleusine coracan) during sprouting. Lebensm. Wiss. U. Technol. 33, 9-14.
[89]Miller, H.E., Rigelhof, F., Marquart, L., Prakash, A., Kanter, M., 2000. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 19, 312S-319S.
[90]Miyamoto, S., Kuwata, G., Imai, M., Nagao, A., Terao, J., 2000. Protective effect of phytic acid hydrolysis product on iron-induced lipid peroxidation of liposomal membranes. Lipids 35, 1411-1413.
[91]Morales, M.L., Tesfaye, W., Garcia-parrilla, M.C., Casas, J.A., Troncoso, A.M., 2001. Sherry wine vinegar : physicochemical changes during the acetification process. J. Sci. Food Agric. 81, 611-619.
[92]Moustapha, D., Michael, S., 1994. Separation of vitamin E and γ-oryzanols from rice bran by normal-phase chromatography. J. Am. Oil Chem. Soc. 71, 1211-1217.
[93]Namba, N., Watanabe, F., Tokuda, M., Mino, M., Furuya, E., 1994. A new method of quantitating serum and urinary level of 1,5-anhydroglucitol in insulin-dependent diabetes mellitus. Diabetes Res. Clin. Prac. 24, 55-61.
[94]Nanba, A., Tamura, A., Nagai, S., 1984. Synergistic effects of acetic acid and ethanol on the growth of Acetobacter sp. J. ferment. Technol. 62, 501-505.
[95]Nomura, Y., Yamamoto, M., Fushiki, T., 1997. Effect of acetic acid bacterium on ethanol oxidation in vivo. Biosci. Biotechnol. Biochem. 61, 365-366.
[96]Orthoefer, F.T., 1996. Rice bran oil: healthy lipid source. Food Techno. 82, 3-5.
[97]Palacios, V., Valcarcel, M., Caro, I., Perez, L., 2002. Chemical and biochemical transformations during the industrial process of sherry vinegar aging. J. Agric. Food Chem. 50, 4221-4225.
[98]Pandey, S.C., Davis, J.M., Schwertz, D.W., Pandey, G.N., 1991. Effect of antidepressants and neuroleptics on phosphoinositide metabolism in human platelets. J. Pharmacol. Exp. Ther. 256, 1010-1018.
[99]Peter, G., 2001. Clinical Trials of Breast and Prostate Cancer Prevention. J. Nutr. 131, 176-178.
[100]Poppel, G.V., Berg, H.V.D., 1997. Vitamins and cancer. Cancer Lett. 114, 195-202.
[101]Pirini, M., Gatta, P.P., Testi, S., Trigari, G., Monrtti, P.G., 2000. Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E. Food Chem. 68, 289-293.
[102]Qureshi, A.A., Qureshi, N., Wright, J.J., 1991. Lowering of serum cholesterol in hypercholesterolemic humans by tocotrienols (palmvitee) Am. J. Clin. Nutr. 53, 1021s-1026s.
[103]Rochelle, L.G., Fischer, B.M., Adler, K.B., 1998. Concurrent production of reactive oxygen and nitrogen species by airway epithelial cells in vitro. Free Radic. Biol. Med. 24, 863-868.
[104]Rodenas, J., Mitjavila, M.T., 1995. Stimultaneous generation of nitric oxide and superoxide by inflammatory cells in rats. Free Radic. Biol. Med. 18, 869-875.
[105]Ryden, P., Robertson, J.A., 1995. The effect of fibre source and fermentation on the apparent hydrophobic binding properties of wheat bran preparations for the mutagen 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Carcinogenesis 16, 209-216.
[106]Saint-Cricq De Ganlejac, N., Provost, C., Vivas, N., 1999. Comparative study of polyphenol scavenging activities assessed by different methods. J. Agric. Food. Chem. 47, 425-431.
[107]Sarkar, S., Bhattacharyya, D.K., 1991. Nutrition of Rice Bran Oil in Relation to its Purification. J. Am. Oil Chem. Soc. 68, 956-962.
[108]Schulthess, D., Ettlinger, L., 1978. Influence of the concentration of branched chain amino scids of the formation of fusel alcohols. J. Inst. Brew. 84, 240-243.
[109]Seymour, L.M., Shoaibi, M.A., Martin, A., Ahmed, A., Elvin, P., Kerr, D. J., Wakelam, M.J.O., 1996. Vascular endothelial growth factor stimulates protein kinase C-dependent phospholipase D activity in endothelial cell. Lab. Invest. 75, 427-437.
[110]Sharma, R.D., Rukmini, C., 1986. Rice bran oil and hypercholesterolemia in rats. Lipids 21: 715-723.
[111]Shosuke, K., Yusuke, H., Shinji, O., 2001. Mechanism of guanine-specific DNA damage by oxidative stress and its role in carcinogenesis and aging. Mutat. Res. 488, 65-76.
[112]Shyu, Y.S., Hwang, L.S., 2002. Antioxidant activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res Int. 35, 357-365.
[113]Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299, 152-178.
[114]Sowbhagya, C.M., Bhattacharya, K.R., 1976. Lipid autoxidation in rice. J. Food Sci. 41, 1018-1025.
[115]Spencer, H., Norris, C., Derler, J., Osis, D., 1991. Effect of oat bran muffins on calcium absorption and calcium, phosphorus, magnesium and zinc balance in men. J. Nutr. 121, 1976-1983.
[116]Suarna, C., Hood, R.L., Dean, R.T., Stocker, R., 1993. Comparative antioxidant activity of tocotrienols and other natural lipid-soluble antioxidants in a homogeneous system, and in rats and human lipoproteins. Biochem. Biophis. Acta 1166, 163-170.
[117]Tajiri, T., Suzuki, A., 1989. Effect of organic acids extracted from brewing lees of rice vinegar in blood-glucose levels of diabetic rats and mice. Mem. Fac. Agr. Kinki. Univ. 22, 47-53.
[118]Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C., Troncoso, A.M., 2002. Wine vinegar : technology, authenticity and quality evaluation. Trends Food Sci. Technol. 13, 12-21.
[119]Thakur, M.L., Srivastava, U.S., 1996. Vitamin E metabolism and its application. Nut. Res. 16, 1767-1809.
[120]Theriault, A., Chao, J.T., Wang, Q., 1999. Tocotrienol a review of its eutic potential. Clin. Biochem. 32, 309-319.
[121]Waagepetersen, H.S., Sonnewald, U., Schowboe, A., 1999. The GABA paradox, multipule roles as metabolite, neurotransmitter and nurodifferentiative agent. J. Neurochem. 73, 1335-1342.
[122]Wang, S., EI-Deiry, W.S., 2003. TRAIL and apoptosis induction by TNF-family death receptors. Oncogene 22, 8628-8633.
[123]Wardle, E.N., 1994. Vascular permeability in diabetics and implications for therapy. Diabetes Res.Clin. Prac. 23, 135-139.
[124]Weisburger, J.H., 1998. Evaluation of the evidence on the role of tomato products in disease prevention. Proc. Soc. Exp. Biol. Med. 218, 104-143.
[125]Wood, P.J., 1993. Phsicochemical Characteristics and Physiological properties of oat (1→3),(1→4)-β-D-glucan. In: Wood, P.J. (Ed.), Oat Bran. AAOC Publishers, St. Paul, MN, pp. 83-112.
[126]Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, K.D., Wolynetz, M.S., Collins, M.W., 1994. Effect of the dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. Br. J. Nutr. 72, 731-743.
[127]Wood, P.J., Beer, M.U., Butler, G., 2000. Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load. Br. J. Nutr. 84, 19-23.
[128]Yokoyama, W.H., Hudson, C.A., Knuckles, B.E., Chiu, M.M., Sayre, R.N., Turnlund, J.R., Schneeman, B.O., 1997. Effect of barley β-glucan in durum wheat pasta on human respones. Cereal chem. 74, 293-296.
[129]You, B.Y., Wang, Y.H., Kuo, M.L., 2001. Role of reactive oxygen species in cupric 8-quinolinnoxide-induced genotoxic effect. Mutat. Res. 491, 45-56.
[130]Yu, W., Simmons-Mechaca, M., Gapor, A., 1994. In cluction of apoptosis in human breast cancer cells by tocotrienols. Int. J. Cancer 57, 529-531.