Lipid Lowering Effect of Brown Pigmented Rice (Oryza Sativa L) in Hyperlipidemic Sprague Dawley Rats
Journal Title: International Journal of Agriculture Innovations and Research - Year 2018, Vol 6, Issue 6
Abstract
The study investigated the hypolipidemic effect on diet induced hyperlipidemic Sprague Dawley rats of three brown pigmented rice (BPR) varieties namely, Inpari 24, Mawar and Segreng from Indonesia. Study phases included: 1) chemical analysis of the proximate composition, total phytosterol, amylose and dietary fiber contents of BPR, estimated glycemic index (EGI), and the fecal fat content; 2) intervention phase 1 where effective dose of BPR was determined; and 3) intervention phase 2 where the in vivo evaluation of the effective dose was established. Segreng variety exhibiting relatively high phyrosterol, dietary fiber and amylose contents and moderate glycemic index (GI) was the variety used. Highest lipid lowering effect was observed in rats fed with of 75% cooked BPR in the effective dose determination. The 75% cooked BPR exhibited significant reduction of 53.48% in total cholesterol (TC), 53% in LDL-cholesterol (LDL-c), 37.4% in triglycerides and more than 131.96% increase in HDL-cholesterol (HDL-c) in the in vivo evaluation of the effective dose. The observed mean TC, LDL-c, triglycerides and HDL-c in hyperlipidemic rats fed with 75% BPR were comparable with those of the hyperlipidemic-statin-treated rats at 20 mg/Kg of body weight. Significant positive association for TC, LDL-c and triglyceride levels with increased calorie and fat intakes were also observed. Therefore, the study concludes that consumption of cooked BPR can lower lipid levels in diet-induced hyperlipidemic Sprague Dawley rats. The lipid lowering effect could possibly be due to the phytosterol, amylose and dietary fiber contents present in brown pigmented rice. Further study utilizing humans as subjects is recommended.
Authors and Affiliations
Heni Purwaningsih, et al.
Keywords
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