WO2015114186A1 - Method of obtaining germinated whole rice grains and products derived therefrom and comprising biologically active compounds - Google Patents

Method of obtaining germinated whole rice grains and products derived therefrom and comprising biologically active compounds Download PDF

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Publication number
WO2015114186A1
WO2015114186A1 PCT/ES2015/070025 ES2015070025W WO2015114186A1 WO 2015114186 A1 WO2015114186 A1 WO 2015114186A1 ES 2015070025 W ES2015070025 W ES 2015070025W WO 2015114186 A1 WO2015114186 A1 WO 2015114186A1
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Prior art keywords
rice grains
brown rice
biologically active
oryzanol
active compounds
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PCT/ES2015/070025
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Spanish (es)
French (fr)
Inventor
Maria Juana FRIAS AREVALILLO
Cristina MARTINEZ VILLALUENGA
Patricio Javier CACERES COSTALES
Elena PEÑAS POZO
Lourdes Amigo Garrido
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Consejo Superior De Investigaciones Científicas (Csic)
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Publication of WO2015114186A1 publication Critical patent/WO2015114186A1/en

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G22/00—Cultivation of specific crops or plants not otherwise provided for
    • A01G22/20—Cereals
    • A01G22/22—Rice
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01C—PLANTING; SOWING; FERTILISING
    • A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
    • A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products

Definitions

  • the present invention relates to the agri-food sector since it specifically refers to both a method of obtaining germinated brown rice grains with high contents of biologically active compounds, such as germinated brown rice grains or products derived from them. same that are obtained from said procedure, such as the use thereof to obtain healthy and / or cosmetic food compositions, and directly obtained compositions.
  • Germination improves the texture and organoleptic properties of brown rice grains and nutrients are more easily digested and absorbed.
  • the current interest aroused in sprouted brown rice is mainly due to the positive effect of the germination process on certain bioactive compounds that play an important role in the prevention of chronic diseases, among which are ⁇ -oryzanol and gamma acid - aminobutyric acid (GABA).
  • GABA gamma acid - aminobutyric acid
  • ⁇ -oryzanol is a potent antioxidant of relevant pharmacological, nutritional and cosmetic interest due to its antioxidant, hypolipidemic effects and its ability to reduce the risk of cardiovascular diseases (Ghatak and Pamchal. Gamma-oryzanol - A multi-purpose steryl ferulate. Curr Nutr & Food Sci; 201 1; 7: 10-20), for alleviating menopausal symptoms (Ishihara et al. Clinical effect of gamma-oryzanol on climacteric disturbance on serum lipid peroxides Nihon Sanka Fujinka Gakkai Zasshi; 1982; 34: 243-51), and as an antidiabetic agent (Imam et al.
  • Antidiabetic properties of germinated Brown rice a systematic review, Evidence-based Complementary and Alternative Medicine, 2012; DOI: 10.1 155/2012/816501), which also It has been associated with anticancer properties (Hirose et al. Modifying effects of phytic acid and gamma-oryzanol on the promotion stage of rat carcinogenesis. Anticancer Res; 1999; 9: 3665-70).
  • GABA is a potent neurotransmitter and exerts beneficial health effects such as the regulation of blood pressure and heart rate, stimulates insulin secretion contributing to the prevention of diabetes, relieves pain, anxiety and insomnia (Patil and Khan. Germinated Brown rice as a valué added rice product: A review. J. Food Sci. Technol; 201 1: 48: 661-667). He has been assigned an important role in learning and memory and has been associated with the reduction of the risk of Alzheimer's disease (Mam ⁇ et al. Effects of pre-germinated Brown rice on depression- like behavior in mice. Pharmacol Biochem Behav; 2007: 86: 62-67).
  • the germination of rice begins with the hydration of the seed, at which time the metabolism reactivation and the hydrolysis of proteins and carbohydrates of reserve, while synthesizing and accumulating new metabolites, some of them beneficial for health .
  • the content of these bioactive compounds therefore, will depend on the germination conditions.
  • the first object of the invention relates to a process for obtaining brown rice grains and / or products derived therefrom that comprise biologically active compounds, characterized in that it comprises: a) in the presence of light, germinating brown rice grains during a period of time between 20 and 120 h and at a temperature between 25 and 34 ° C.
  • Biologically active compounds are chosen from compounds with antioxidant activity and / or compounds with antihypertensive activity and / or antidiabetic and / or antidepressant, which are preferably ⁇ -oryzanol and gamma-aminobutyric acid (GABA).
  • GABA gamma-aminobutyric acid
  • step a) the time is 24 hours, the temperature is 28 ° C and the ⁇ -oryzanol comprises a content greater than 14 mg per 100 g of dried flour of germinated brown rice grains and a content of GABA greater than 23 mg per 100 g of dried flour from germinated brown rice grains.
  • the second object of the invention relates to the product obtained by the process, preferably, germinated brown rice grains or a flour obtained from the rice grains.
  • the third object of the invention relates to the use of the product obtained by the process, in the preparation of healthy food compositions.
  • the fourth object of the invention relates to the use of the product obtained by the process, in the preparation of cosmetic compositions.
  • the fifth object of the invention relates to healthy food compositions and / or directly obtained cosmetic compositions.
  • the technical problem solved by the present invention is to obtain germinated brown rice grains and / or products derived therefrom that have high contents of biologically active compounds, notably increased with respect to the content of these same compounds in brown rice grains. obtained by the procedures currently known in the state of the art.
  • the inventors of the present invention application have discovered that the presence of light during the germination of brown rice grains is a germination parameter that, surprisingly, allows obtaining grains of Sprouted brown rice with increased contents of ⁇ -oryzanol and GABA, which are markedly superior to those of the same germinated rice grains in the absence of light and those of the same non-sprouted grains (see Examples 3 and 4).
  • biologically active compounds means any substance effective for the maintenance of health or for reducing the risk of disease.
  • the biologically active compound is an antioxidant, and is preferably ⁇ -oryzanol.
  • ⁇ -oryzanol is meant the mixture of esters of triterpenic alcohols of ferulic acid found mostly in the integral rice husk, and which have been associated with antioxidant properties beneficial to health.
  • the biologically active compound is a compound with activity, by way of indication and not limiting, antihypertensive and / or antidiabetic and / or antidepressant, and preferably is gamma-aminobutyric acid.
  • GABA GABA
  • brown rice grains is included in the scope of the process of the invention.
  • rice varieties that are used in the invention are, although not limited to, commercial varieties of Oryza sativa, such as PRONACA SFL09, INIAP 14, INIAP 15, INIAP 17 and experimental cultivar G039839.
  • step a) the time is 24 hours, the temperature is 28 ° C and the ⁇ -oryzanol comprises a content greater than 14 mg per 100 g of dried flour of germinated brown rice grains and a GABA content exceeding 23 mg per 100 g of dried flour from germinated brown rice grains (see FIG 1 and 2).
  • the process for obtaining the invention when using grains of brown rice of the variety SFL 09 and is carried out for 24 hours at 28 ° C, allows an increase of ⁇ -oryzanol of 30% with respect to the same rice without germinating and 57% with respect to the same rice germinated in the absence of light, and a GABA increase of 2500% with respect to the same un germinated rice and 92% with respect to the same dark germinated rice.
  • the product of the invention are germinated brown rice grains, hereinafter germinated brown rice grains of the invention, and / or products derived therefrom that comprise biologically active compounds.
  • the germinated brown rice grains of the invention are consumed directly as a fresh, washed and clean vegetable to such an extent that they do not require additional washing when they are cooked and admit any type of packaging, for sale of fresh produce, preserves (canned, pickled, among others) ), frozen or any other presentation of edible vegetable foods.
  • derived products refers to the germinated brown rice grains of the invention that undergo some physical or chemical transformation, but also to the extracts comprising the bioactive compounds present in the germinated or modified brown rice grains.
  • the germinated rice grains of the invention are dehydrated and converted into hannas following any conventional procedure of those collected in the state of the art, and are used as instant food, flour to batter or prepare bakery or pastry food , which are additionally suitable for coeliacs.
  • the sprouted brown rice grains of the invention and the flours obtained therefrom constitute a source of bioactive compounds that are extracted therefrom using appropriate techniques, such as those for example indicated in indicative documents in CN 102464696 A, CN103082171 A, JP20061 1 1583 A2, JP5070361 B1.
  • the product of the invention is an extract that is obtained from the germinated brown rice grains of the invention or from the flours obtained therefrom, which comprises ⁇ -oryzanol and / or GABA .
  • Healthy food compositions means solid or liquid food preparations, including food supplements, rich in biologically active compounds, preferably ⁇ -oryzanol and / or GABA, which in addition to the proper nutritional value of rice, promote good health and consumer welfare, for its participation in the prevention and delay in the onset of chronic degenerative pathologies such as hyperlipidemias, cardiovascular diseases, diabetes, obesity, dementia, menopause, depression and cancer.
  • healthy effect of the bioactive compounds ⁇ -oryzanol and / or GABA is sufficiently collected in the state of the art section.
  • healthy food compositions are, but are not limited to, prepared dishes comprising meats, vegetables, vegetables, salads and side dishes; energy and strengthening drinks intended for populations with specific needs in order to achieve their nutritional and functional revaluation; daily products of batter, tempura, pastries, pastries, energy bars, snacks, pancakes, pastries and related products; and soups, purees and instant drinks.
  • the healthy food compositions are food supplements, they are presented in capsule form, in lyophilized form, in liquid form, in the form of pills or in the form of gels comprising the bioactive compounds, which are preferably ⁇ -oryzanol and / or GABA .
  • Figure 1 Content of ⁇ -oryzanol (mg / 100g).
  • A dry flour from uncooked brown rice grains;
  • B dried flour from sprouted brown rice grains obtained by the process of obtaining the invention for 24 h at 28 ° C;
  • C dried flour from germinated integrated rice grains obtained in the absence of light.
  • GABA content (mg / 100g).
  • Example 1 Obtaining germinated brown rice grains of the invention using the method of obtaining the invention
  • the germinated brown rice grains of the invention were drained and lyophilized.
  • Example 2 Obtaining germinated brown rice grains using a germination procedure in the absence of light. Identical conditions were reproduced to those indicated in Example 1, but in this case germination was carried out in dark conditions.
  • Example 3 Analysis of ⁇ -oryzanol by HPLC in the germinated brown rice grains obtained according to Examples 1 and 2, and in the same non-germinated brown rice
  • the obtained residue was dissolved in 1 mL of methanol, filtered through 0.22 pm membranes and its content analyzed by HPLC.
  • the chromatographic system consisted of an Alliance 2695 separation module (Waters, Milford, USA) equipped with a C18 column (150 x 3.9 mm id, 5 pm) (Waters) thermostated at 25 ° C and a 2996 aligned diode detector (Waters) at 325 nm. 20 ⁇ of sample was injected and the separation was carried out at a flow of 1 mL / min by elution of the following gradient formed by mobile phase A acetonitrile HPLC grade, mobile phase B methanol grade HPLC and mobile phase C bi-distilled water with the gradient indicated in Table 1.
  • the identification was made by comparing the maximum absorption wavelength and mass spectrum with a commercial pattern of ⁇ -oryzanol (Cymit, Spain). The quantification was performed using a calibration line with the same commercial pattern in a concentration range between 5-150 pg / mL (r 2 > 0.990).
  • Example 4 GABA analysis in the germinated brown rice grains obtained according to Examples 1 and 2, and in the same un germinated brown rice
  • the chromatographic system consisted of an Alliance 2695 separation module (Waters, Milford, USA) equipped with an Alltima C18 column column (5 ⁇ , 250 x 4.6 mm) preceded by an Alltima C18 pre-column (5 ⁇ , 7.5 x 4.6 mm) thermostated at 43 ° C and a 2996 aligned diode detector (Waters) at 242 nm. 20 ⁇ _ of sample was injected and the separation was carried out at a flow rate of 0.7 mL / min by elution of the next gradient formed by mobile phase A 0.1 M ammonium acetate, pH 6.5 and mobile phase B 0.1 ammonium acetate M-acetonitrilemethanol pH 6.5 with the gradient indicated in Table 2.
  • the identification was made by comparing the maximum absorption wavelength and mass spectrum with a commercial GABA pattern (Sigma, Spain). Quantification was performed using an internal and external calibration line with the same commercial standard (allyl-glycine and GABA, respectively) in a concentration range between 15-240 pg / mL (r 2 > 0.990).

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Abstract

The invention relates to a simple and economic method of germination which, using light, enables germinated whole rice grains and/or products which are derived therefrom and have high contents of biologically active compounds, preferably γ-oryzanol and GABA, to be obtained. The germinated whole rice grains obtained or the products derived therefrom are used to produce cosmetic or food compositions, which, in addition to their nutritional value, have a high content of healthy bioactive compounds, rendering them useful both as a wholefood and for preventing and/or reducing the risk of the onset of chronic degenerative diseases.

Description

PROCEDIMIENTO DE OBTENCIÓN DE GRANOS DE ARROZ INTEGRAL GERMINADO Y PRODUCTOS DERIVADOS DE LOS MISMOS QUE COMPRENDEN COMPUESTOS BIOLÓGICAMENTE ACTIVOS  PROCEDURE FOR OBTAINING GERMAN INTEGRAL RICE GRAINS AND PRODUCTS DERIVED FROM THEMSELVES THAT INCLUDE BIOLOGICALLY ACTIVE COMPOUNDS
DESCRIPCIÓN SECTOR Y OBJETO DE LA INVENCION SECTOR DESCRIPTION AND OBJECT OF THE INVENTION
La presente invención se relaciona con el sector agro-alimentario ya que específicamente se refiere, tanto a un procedimiento de obtención de granos de arroz integral germinado con altos contenidos de compuestos biológicamente activos, como a los granos de arroz integral germinado o a productos derivados de los mismos que se obtienen a partir de dicho procedimiento, como al uso de los mismos para obtener composiciones alimentarias saludables y/o cosméticas, y a las composiciones directamente obtenidas. The present invention relates to the agri-food sector since it specifically refers to both a method of obtaining germinated brown rice grains with high contents of biologically active compounds, such as germinated brown rice grains or products derived from them. same that are obtained from said procedure, such as the use thereof to obtain healthy and / or cosmetic food compositions, and directly obtained compositions.
ESTADO DE LA TECNICA STATE OF THE TECHNIQUE
La germinación mejora la textura y propiedades organolépticas de los granos integrales de arroz y los nutrientes son más fácilmente digeridos y absorbidos. El interés actual que suscita al arroz integral germinado se debe principalmente al efecto positivo que tiene el proceso de germinación en ciertos compuestos bioactivos que juegan un papel importante en la prevención de enfermedades crónicas, entre los que se encuentran el γ-orizanol y el ácido gamma- aminobutírico (GABA). Germination improves the texture and organoleptic properties of brown rice grains and nutrients are more easily digested and absorbed. The current interest aroused in sprouted brown rice is mainly due to the positive effect of the germination process on certain bioactive compounds that play an important role in the prevention of chronic diseases, among which are γ-oryzanol and gamma acid - aminobutyric acid (GABA).
El γ-orizanol es un potente antioxidante de relevante interés farmacológico, alimenticio y cosmético por sus efectos antioxidantes, hipolipidémicos y su capacidad de reducir el riesgo de enfermedades cardiovasculares (Ghatak y Pamchal. Gamma-oryzanol - A multi-purpose steryl ferulate. Curr Nutr & Food Sci; 201 1 ; 7: 10-20), por paliar los síntomas menopáusicos (Ishihara y col. Clinical effect of gamma-oryzanol on climacteric disturbance on serum lipid peroxides. Nihon Sanka Fujinka Gakkai Zasshi; 1982; 34:243-51 ), y como agente antidiabético (Imam y col. Antidiabetic properties of germinated Brown rice: a systematic review, Evidence-based Complementary and Alternative Medicine, 2012;DOI: 10.1 155/2012/816501 ), al que también se le han asociado propiedades anticancerígenas (Hirose y col. Modifying effects of phytic acid and gamma-oryzanol on the promotion stage of rat carcinogenesis. Anticancer Res; 1999; 9:3665-70). Γ-oryzanol is a potent antioxidant of relevant pharmacological, nutritional and cosmetic interest due to its antioxidant, hypolipidemic effects and its ability to reduce the risk of cardiovascular diseases (Ghatak and Pamchal. Gamma-oryzanol - A multi-purpose steryl ferulate. Curr Nutr & Food Sci; 201 1; 7: 10-20), for alleviating menopausal symptoms (Ishihara et al. Clinical effect of gamma-oryzanol on climacteric disturbance on serum lipid peroxides Nihon Sanka Fujinka Gakkai Zasshi; 1982; 34: 243-51), and as an antidiabetic agent (Imam et al. Antidiabetic properties of germinated Brown rice: a systematic review, Evidence-based Complementary and Alternative Medicine, 2012; DOI: 10.1 155/2012/816501), which also It has been associated with anticancer properties (Hirose et al. Modifying effects of phytic acid and gamma-oryzanol on the promotion stage of rat carcinogenesis. Anticancer Res; 1999; 9: 3665-70).
Por su parte, el GABA es un potente neurotransmisor y ejerce efectos beneficiosos para la salud como la regulación de la presión sanguínea y ritmo cardíaco, estimula la secreción de insulina contribuyendo a la prevención de la diabetes, alivia el dolor, la ansiedad y el insomnio (Patil y Khan. Germinated Brown rice as a valué added rice product: A review. J. Food Sci. Technol; 201 1 :48:661 -667). Se le ha asignado un papel importante en el aprendizaje y la memoria y se le ha asociado con la reducción del riesgo de enfermedad de Alzheimer (Mam ¡ya y col. Effects of pre-germinated Brown rice on depression- like behaviour in mice. Pharmacol. Biochem. Behav; 2007:86:62-67).  For its part, GABA is a potent neurotransmitter and exerts beneficial health effects such as the regulation of blood pressure and heart rate, stimulates insulin secretion contributing to the prevention of diabetes, relieves pain, anxiety and insomnia (Patil and Khan. Germinated Brown rice as a valué added rice product: A review. J. Food Sci. Technol; 201 1: 48: 661-667). He has been assigned an important role in learning and memory and has been associated with the reduction of the risk of Alzheimer's disease (Mam ¡et al. Effects of pre-germinated Brown rice on depression- like behavior in mice. Pharmacol Biochem Behav; 2007: 86: 62-67).
Por todo lo anteriormente expuesto, existe un interés creciente por conseguir alimentos y/o preparados alimenticios o cosméticos enriquecidos en γ-orizanol y GABA y la bibliografía científica muestra que el arroz integral germinado es una excelente fuente natural de estos compuestos, de fácil preparación y de atractivo consumo (Wu y col. Germinated brown rice and its role in human health. Cri. Rev. Food Sci. Nutr; 2013:53:451 -463). For all the above, there is a growing interest in obtaining food and / or food preparations or cosmetics enriched in γ-oryzanol and GABA and the scientific literature shows that sprouted brown rice is an excellent natural source of these compounds, easily prepared and of attractive consumption (Wu et al. Germinated brown rice and its role in human health. Cri. Rev. Food Sci. Nutr; 2013: 53: 451-463).
Las referencias científicas referentes a las variaciones en el contenido en γ- orizanol durante la germinación de arroz integral no son coincidentes. Esto parece principalmente debido a las diferencias entre variedades y entre los principales parámetros de germinación, a saber, tiempo, temperatura y cantidad de agua utilizada durante el proceso, encontrándose trabajos en los que el contenido de este compuesto aumenta, se mantiene e incluso disminuye como consecuencia del proceso (Moongngarm y Saetung. Comparison of chemical compositions and bioactive compounds of germinated rice and Brown rice. Food Chem; 2010; 122:782-88; Jayadeep y Malleshi. Nutrients, composition of tocopherols, tocotrienols, and γ-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA. Journal of Food. 201 1 ; 9:82-87; Kim y col. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem; 2012; 134:288-293). En cambio, los datos encontrados en la bibliografía hasta la fecha sobre el efecto de la germinación en el contenido en GABA de arroz integral son bastante coincidentes e indican que generalmente este compuesto se incrementa con el tiempo de germinación (Cáceres y col. Maximizing the phytochemical contení and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chem; DOI: 10.1016/j.foodchem.2013.1 1.156.). The scientific references concerning the variations in the content of γ-oryzanol during the germination of brown rice are not coincidental. This seems mainly due to the differences between varieties and between the main germination parameters, namely time, temperature and quantity of water used during the process, being jobs in which the content of this compound increases, is maintained and even decreases as consequence of the process (Moongngarm and Saetung. Comparison of chemical compositions and bioactive compounds of germinated rice and Brown rice. Food Chem; 2010; 122: 782-88; Jayadeep and Malleshi. Nutrients, composition of tocopherols, tocotrienols, and γ-oryzanol, and antioxidant activity in brown rice before and after biotransformation. CyTA Journal of Food 201 1; 9: 82-87; Kim et al. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem; 2012; 134: 288-293). In contrast, the data found in the literature to date on the effect of germination on the GABA content of brown rice are quite coincidental and indicate that this compound generally increases with germination time (Cáceres et al. Maximizing the phytochemical I contained and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chem; DOI: 10.1016 / j. foodchem. 2013.1 1156.).
La germinación del arroz comienza con la hidratación de la semilla, momento en el que se produce la reactivación del metabolismo y la hidrólisis de proteínas y carbohidratos de reserva, a la vez que se sintetizan y acumulan nuevos metabolitos, algunos de ellos beneficiosos para la salud. El contenido de estos compuestos bioactivos, por tanto, va a depender de las condiciones de germinación. The germination of rice begins with the hydration of the seed, at which time the metabolism reactivation and the hydrolysis of proteins and carbohydrates of reserve, while synthesizing and accumulating new metabolites, some of them beneficial for health . The content of these bioactive compounds, therefore, will depend on the germination conditions.
EXPLICACION DE LA INVENCION EXPLANATION OF THE INVENTION
El primer objeto de la invención se refiere a un procedimiento para obtener granos de arroz integral y/o productos derivados de los mismos que comprenden compuestos biológicamente activos, caracterizado por que comprende: a) en presencia de luz, germinar granos de arroz integral durante un período de tiempo de entre 20 y 120 h y a una temperatura de entre 25 y 34 °C. The first object of the invention relates to a process for obtaining brown rice grains and / or products derived therefrom that comprise biologically active compounds, characterized in that it comprises: a) in the presence of light, germinating brown rice grains during a period of time between 20 and 120 h and at a temperature between 25 and 34 ° C.
Los compuestos biológicamente activos se eligen de entre compuestos con actividad antioxidante y/o compuestos con actividad antihipertensiva y/o antidiabética y/o antidepresiva, que preferentemente son γ-orizanol y ácido gamma-aminobutírico (GABA). Biologically active compounds are chosen from compounds with antioxidant activity and / or compounds with antihypertensive activity and / or antidiabetic and / or antidepressant, which are preferably γ-oryzanol and gamma-aminobutyric acid (GABA).
En una realización particular, en el paso a) el tiempo es 24 horas, la temperatura es 28° C y el γ-orizanol comprende un contenido superior a 14 mg por cada 100 g de harina seca de granos de arroz integral germinado y un contenido de GABA superior a 23 mg por cada 100 g de harina seca de granos de arroz integral germinado.  In a particular embodiment, in step a) the time is 24 hours, the temperature is 28 ° C and the γ-oryzanol comprises a content greater than 14 mg per 100 g of dried flour of germinated brown rice grains and a content of GABA greater than 23 mg per 100 g of dried flour from germinated brown rice grains.
El segundo objeto de la invención se refiere al producto obtenido por el procedimiento, preferentemente, granos de arroz integral germinado o una harina obtenida a partir de los granos de arroz. The second object of the invention relates to the product obtained by the process, preferably, germinated brown rice grains or a flour obtained from the rice grains.
El tercer objeto de la invención se refiere al uso del producto obtenido por el procedimiento, en la elaboración de composiciones alimentarias saludables. The third object of the invention relates to the use of the product obtained by the process, in the preparation of healthy food compositions.
El cuarto objeto de la invención se refiere al uso del producto obtenido por el procedimiento, en la elaboración de composiciones cosméticas. The fourth object of the invention relates to the use of the product obtained by the process, in the preparation of cosmetic compositions.
El quinto objeto de la invención se refiere a las composiciones alimentarias saludables y/o a las composiciones cosméticas directamente obtenidas. The fifth object of the invention relates to healthy food compositions and / or directly obtained cosmetic compositions.
DESCRIPCION DETALLADA DE LA INVENCION DETAILED DESCRIPTION OF THE INVENTION
El problema técnico que resuelve la presente invención es conseguir la obtención de granos de arroz integral germinado y/o productos derivados de los mismos que presenten altos contenidos de compuestos biológicamente activos, notablemente incrementados con respecto al contenido de estos mismos compuestos en granos de arroz integral obtenidos por los procedimientos actualmente conocidos en el estado de la técnica.  The technical problem solved by the present invention is to obtain germinated brown rice grains and / or products derived therefrom that have high contents of biologically active compounds, notably increased with respect to the content of these same compounds in brown rice grains. obtained by the procedures currently known in the state of the art.
Los inventores de la presente solicitud de invención han descubierto que la presencia de luz durante la germinación de granos de arroz integral es un parámetro de germinación que, sorprendentemente, permite obtener granos de arroz integral germinados con contenidos incrementados de γ-orizanol y GABA, que son notablemente superiores a los de los mismos granos de arroz germinados en ausencia de luz y a los de los mismos granos sin germinar (ver Ejemplos 3 y 4). The inventors of the present invention application have discovered that the presence of light during the germination of brown rice grains is a germination parameter that, surprisingly, allows obtaining grains of Sprouted brown rice with increased contents of γ-oryzanol and GABA, which are markedly superior to those of the same germinated rice grains in the absence of light and those of the same non-sprouted grains (see Examples 3 and 4).
Las principales ventajas técnicas que presenta la invención que aquí se plantea son: a) con respecto al procedimiento: The main technical advantages presented by the invention presented here are: a) with respect to the procedure:
- es económico, sencillo y respetuoso con el medio ambiente, b) con respecto al producto obtenido por el procedimiento: en el caso de los granos de arroz germinado, éstos pueden ser incluidos fácilmente en la dieta de los consumidores bien directamente en su estado natural fresco, o transformarse en harinas para su incorporación en la formulación de nuevos alimentos o en forma de alimentos de preparación instantánea. - It is economical, simple and environmentally friendly, b) with respect to the product obtained by the procedure: in the case of sprouted rice grains, these can easily be included in the diet of consumers either directly in their natural state fresh, or transform into flours for incorporation into the formulation of new foods or in the form of instant prepared foods.
Tal y como se indica en el apartado del estado de la técnica, es conocido el uso de procedimientos de germinación para aumentar el contenido de compuestos biológicamente activos. Sin embargo, y en el conocimiento de los inventores de la presente solicitud de patente, de entre los parámetros involucrados en la germinación, hasta la fecha no se había considerado el uso de la luz durante la germinación de las semillas de arroz integral para incrementar el contenido de compuestos biológicamente activos. As indicated in the state of the art section, the use of germination procedures to increase the content of biologically active compounds is known. However, and in the knowledge of the inventors of the present patent application, among the parameters involved in germination, to date the use of light during the germination of brown rice seeds had not been considered to increase the content of biologically active compounds.
Constituye el primer objeto de la invención, un procedimiento para obtener granos de arroz integral y/o productos derivados de los mismos que comprenden compuestos biológicamente activos, en adelante procedimiento de obtención de la invención, que comprende: It is the first object of the invention, a process for obtaining brown rice grains and / or products derived therefrom that comprise biologically active compounds, hereinafter method of obtaining the invention, comprising:
a) en presencia de luz, germinar granos de arroz integral durante un período de tiempo de entre 20 y 120 h, a una temperatura de entre 25 y 34 °C. En la presente invención por "compuestos biológicamente activos" se entiende cualquier sustancia eficaz para el mantenimiento de la salud o para disminuir el riesgo de padecer enfermedades. a) in the presence of light, germinate brown rice grains for a period of time between 20 and 120 h, at a temperature between 25 and 34 ° C. In the present invention, "biologically active compounds" means any substance effective for the maintenance of health or for reducing the risk of disease.
En un aspecto de la invención, el compuesto biológicamente activo es un antioxidante, y preferentemente es el γ-orizanol. In one aspect of the invention, the biologically active compound is an antioxidant, and is preferably γ-oryzanol.
Por "γ-orizanol" se entiende la mezcla de esteres de alcoholes triterpénicos del ácido ferúlico que se encuentran mayoritariamente en la cascarilla integral del arroz, y al que se le han asociado propiedades antioxidantes beneficiosas para la salud. By "γ-oryzanol" is meant the mixture of esters of triterpenic alcohols of ferulic acid found mostly in the integral rice husk, and which have been associated with antioxidant properties beneficial to health.
En otro aspecto de la invención, el compuesto biológicamente activo es un compuesto con actividad, a título indicativo y no limitativo, antihipertensiva y/o antidiabética y/o antidepresiva, y preferentemente es el ácido gamma- aminobutírico. In another aspect of the invention, the biologically active compound is a compound with activity, by way of indication and not limiting, antihypertensive and / or antidiabetic and / or antidepressant, and preferably is gamma-aminobutyric acid.
Por "ácido gamma-aminobutírico o GABA" se entiende un aminoácido no proteico de relevante importancia como neurotransmisor cerebral, que se considera beneficioso para el buen mantenimiento de la salud y que actúa también como compuesto hipotensor, antidiabético y antidepresivo. "Gamma-aminobutyric acid or GABA" means a non-protein amino acid of relevant importance as a brain neurotransmitter, which is considered beneficial for good health maintenance and also acts as a hypotensive, antidiabetic and antidepressant compound.
En el ámbito del procedimiento de la invención se incluye cualquier variedad de granos de arroz integral. Ejemplos de variedades de arroz que se utilizan en la invención son, aunque sin limitarse, variedades comerciales de Oryza sativa como, PRONACA SFL09, INIAP 14, INIAP 15, INIAP 17 y cultivar experimental G039839. Any variety of brown rice grains is included in the scope of the process of the invention. Examples of rice varieties that are used in the invention are, although not limited to, commercial varieties of Oryza sativa, such as PRONACA SFL09, INIAP 14, INIAP 15, INIAP 17 and experimental cultivar G039839.
En una realización particular, en el paso a) el tiempo es 24 horas, la temperatura es 28 °C y el γ-orizanol comprende un contenido superior a 14 mg por cada 100 g de harina seca de granos de arroz integral germinado y un contenido de GABA superior a 23 mg por cada 100 g de harina seca de granos de arroz integral germinado (ver FIG 1 y 2). In a particular embodiment, in step a) the time is 24 hours, the temperature is 28 ° C and the γ-oryzanol comprises a content greater than 14 mg per 100 g of dried flour of germinated brown rice grains and a GABA content exceeding 23 mg per 100 g of dried flour from germinated brown rice grains (see FIG 1 and 2).
El procedimiento de obtención de la invención, cuando utiliza granos de arroz integral de la variedad SFL 09 y se lleva a cabo durante 24 horas a 28 °C, permite un incremento del γ-orizanol del 30 % con respecto al mismo arroz sin germinar y del 57 % con respecto al mismo arroz germinado en ausencia de luz, y un incremento de GABA del 2500 % con respecto al mismo arroz sin germinar y del 92% con respecto al mismo arroz germinado en oscuridad. The process for obtaining the invention, when using grains of brown rice of the variety SFL 09 and is carried out for 24 hours at 28 ° C, allows an increase of γ-oryzanol of 30% with respect to the same rice without germinating and 57% with respect to the same rice germinated in the absence of light, and a GABA increase of 2500% with respect to the same un germinated rice and 92% with respect to the same dark germinated rice.
Constituye el segundo objeto de la invención, el producto obtenido por el procedimiento de obtención de la invención, en adelante producto de la invención. It is the second object of the invention, the product obtained by the process for obtaining the invention, hereinafter product of the invention.
En un aspecto de la invención, el producto de la invención son los granos de arroz integral germinado, en adelante granos de arroz integral germinado de la invención, y/o los productos derivados de los mismos que comprenden compuestos biológicamente activos. In one aspect of the invention, the product of the invention are germinated brown rice grains, hereinafter germinated brown rice grains of the invention, and / or products derived therefrom that comprise biologically active compounds.
Los granos de arroz integral germinado de la invención se consumen directamente como vegetal fresco lavado y limpio hasta tal punto que no requieren lavado adicional cuando se cocinan y admiten cualquier tipo de envasado, para venta de producto fresco, conservas (enlatados, encurtidos, entre otros), congelados o cualquier otra presentación de alimentos vegetales comestibles. The germinated brown rice grains of the invention are consumed directly as a fresh, washed and clean vegetable to such an extent that they do not require additional washing when they are cooked and admit any type of packaging, for sale of fresh produce, preserves (canned, pickled, among others) ), frozen or any other presentation of edible vegetable foods.
En la presente invención por "productos derivados" se entiende los granos de arroz integral germinado de la invención que sufren alguna transformación física o química, pero también a los extractos que comprenden los compuestos bioactivos presentes en los granos de arroz integral germinado o modificados. Los granos de arroz germinado de la invención se deshidratan y se convierten en hannas siguiendo cualquier procedimiento convencional de los que se recogen en el estado de la técnica, y se utilizan como alimentos de preparación instantánea, harinas para rebozar o preparar alimentos de panadería o repostería, que adicionalmente son aptos para celíacos. In the present invention, "derived products" refers to the germinated brown rice grains of the invention that undergo some physical or chemical transformation, but also to the extracts comprising the bioactive compounds present in the germinated or modified brown rice grains. The germinated rice grains of the invention are dehydrated and converted into hannas following any conventional procedure of those collected in the state of the art, and are used as instant food, flour to batter or prepare bakery or pastry food , which are additionally suitable for coeliacs.
Los granos de arroz integral germinados de la invención y las harinas obtenidas a partir de los mismos, constituyen una fuente de compuestos bioactivos que se extraen de los mismos utilizando técnicas apropiadas, como las que por ejemplo se indican a título indicativo en los documentos CN 102464696 A, CN103082171 A, JP20061 1 1583 A2, JP5070361 B1 . The sprouted brown rice grains of the invention and the flours obtained therefrom, constitute a source of bioactive compounds that are extracted therefrom using appropriate techniques, such as those for example indicated in indicative documents in CN 102464696 A, CN103082171 A, JP20061 1 1583 A2, JP5070361 B1.
En otro aspecto de la invención, el producto de la invención es un extracto que se obtiene a partir de los granos de arroz integral germinado de la invención o de las harinas obtenidas a partir de los mismos, que comprende γ-orizanol y/o GABA. In another aspect of the invention, the product of the invention is an extract that is obtained from the germinated brown rice grains of the invention or from the flours obtained therefrom, which comprises γ-oryzanol and / or GABA .
Constituye el tercer objeto de la invención, el uso del producto de la invención, en la elaboración de composiciones alimentarias saludables que lo comprenden.  It is the third object of the invention, the use of the product of the invention, in the elaboration of healthy food compositions comprising it.
Se entiende por "composiciones alimentarias saludables" aquellas preparaciones alimenticias sólidas o líquidas, incluyendo los suplementos alimenticios, ricas en compuestos biológicamente activos, preferentemente γ- orizanol y/o GABA, que adicionalmente al valor nutricional propio del arroz, promueven el buen estado de salud y bienestar de los consumidores, por su participación en la prevención y en el retraso en la aparición de patologías crónicas degenerativas como las hiperlipidemias, enfermedades cardiovasculares, diabetes, obesidad, demencia, menopausia, depresión y cáncer. "Healthy food compositions" means solid or liquid food preparations, including food supplements, rich in biologically active compounds, preferably γ-oryzanol and / or GABA, which in addition to the proper nutritional value of rice, promote good health and consumer welfare, for its participation in the prevention and delay in the onset of chronic degenerative pathologies such as hyperlipidemias, cardiovascular diseases, diabetes, obesity, dementia, menopause, depression and cancer.
El efecto saludable de los compuestos bioactivos γ-orizanol y/o GABA se recoge suficientemente en el apartado del estado de la técnica. Ejemplos de composiciones alimentarias saludables son, aunque sin limitarse, platos preparados que comprenden carnes, vegetales, verduras, ensaladas y guarniciones; bebidas energéticas y fortalecedoras destinadas a poblaciones con necesidades específicas con el fin de conseguir su revalorización nutricional y funcional; productos cotidianos de rebozado, tempura, bollería, repostería, barritas energéticas, snacks, masas pananas, pastas y productos relacionados; y sopas, purés y bebidas instantáneas. The healthy effect of the bioactive compounds γ-oryzanol and / or GABA is sufficiently collected in the state of the art section. Examples of healthy food compositions are, but are not limited to, prepared dishes comprising meats, vegetables, vegetables, salads and side dishes; energy and strengthening drinks intended for populations with specific needs in order to achieve their nutritional and functional revaluation; daily products of batter, tempura, pastries, pastries, energy bars, snacks, pancakes, pastries and related products; and soups, purees and instant drinks.
Cuando las composiciones alimentarias saludables, son suplementos alimenticios, se presentan en forma de cápsulas, en forma liofilizada, en forma líquida, en forma de pildoras o en forma de geles que comprenden los compuestos bioactivos, que preferentemente son γ-orizanol y/o GABA. When the healthy food compositions are food supplements, they are presented in capsule form, in lyophilized form, in liquid form, in the form of pills or in the form of gels comprising the bioactive compounds, which are preferably γ-oryzanol and / or GABA .
Constituye el cuarto objeto de la invención, el uso del producto de la invención, en la elaboración de composiciones cosméticas que lo comprenden. It is the fourth object of the invention, the use of the product of the invention, in the preparation of cosmetic compositions comprising it.
Finalmente, constituye el quinto objeto de la invención, las composiciones alimentarias saludables y/o a las composiciones cosméticas que comprenden al producto de la invención. Finally, it constitutes the fifth object of the invention, healthy food compositions and / or cosmetic compositions comprising the product of the invention.
A lo largo de la descripción y de las reivindicaciones la palabra "comprende" y sus variantes no pretenden excluir otras características técnicas. Para el experto en la materia, otros aspectos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. Las siguientes figuras y ejemplos se proporcionan a modo de ilustración, y no se pretende que sean limitativos de la presente invención. Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics. For the person skilled in the art, other aspects, advantages and characteristics of the invention will be derived partly from the description and partly from the practice of the invention. The following figures and examples are provided by way of illustration, and are not intended to be limiting of the present invention.
BREVE DESCRIPCIÓN DE LAS FIGURAS BRIEF DESCRIPTION OF THE FIGURES
Figura 1. Contenido en γ-orizanol (mg/100g). (A) harina seca de granos de arroz integral crudo; (B) harina seca de granos de arroz integral germinado obtenidos por el procedimiento de obtención de la invención durante 24 h a 28 °C; (C) harina seca de granos de arroz integrado germinado obtenidos en ausencia de luz. Figure 1. Content of γ-oryzanol (mg / 100g). (A) dry flour from uncooked brown rice grains; (B) dried flour from sprouted brown rice grains obtained by the process of obtaining the invention for 24 h at 28 ° C; (C) dried flour from germinated integrated rice grains obtained in the absence of light.
Figura 2. Contenido en GABA (mg/100g). (A) harina seca de granos de arroz integral crudo; (B) harina seca de granos de arroz integral germinado obtenidos por el procedimiento de obtención de la invención durante 24 h a 28 °C; (C) harina seca de granos de arroz integral germinado obtenidos en ausencia de luz. Figure 2. GABA content (mg / 100g). (A) dry flour from uncooked brown rice grains; (B) dried flour from germinated brown rice grains obtained by the process of obtaining the invention for 24 h at 28 ° C; (C) dried flour from germinated brown rice grains obtained in the absence of light.
MODOS DE REALIZACION DE LA INVENCION EMBODIMENTS OF THE INVENTION
Ejemplo 1. Obtención de granos de arroz integral germinado de la invención utilizando el procedimiento de obtención de la invención Example 1. Obtaining germinated brown rice grains of the invention using the method of obtaining the invention
Para la obtención de los granos de arroz integral germinado de la invención se utilizó un arroz integral certificado comercial cultivar SFL 09 comercializado y distribuido por INDIA - PRONACA (Ecuador). To obtain the germinated brown rice grains of the invention, a commercial certified brown rice cultivar SFL 09 marketed and distributed by INDIA - PRONACA (Ecuador) was used.
50 g de arroz integral se lavaron con agua destilada y a continuación se higienizaron con 250 mL de hipoclorito sódico al 0, 1 % durante 30 min. Después se escurrieron y se lavaron con agua destilada hasta pH neutro. Posteriormente, el arroz se sometió a germinación en la misma cantidad de agua destilada (relación 1 :5 p/v) y se mantuvo durante 24 horas a 28 °C en presencia de luz. 50 g of brown rice were washed with distilled water and then sanitized with 250 mL of 0.1% sodium hypochlorite for 30 min. They were then drained and washed with distilled water until neutral pH. Subsequently, the rice was germinated in the same amount of distilled water (ratio 1: 5 p / v) and kept for 24 hours at 28 ° C in the presence of light.
Transcurrido ese tiempo, los granos de arroz integral germinado de la invención se escurrieron y se liofilizaron. After that time, the germinated brown rice grains of the invention were drained and lyophilized.
Ejemplo 2. Obtención de granos de arroz integral germinado utilizando un procedimiento de germinación en ausencia de luz. Se reprodujeron idénticas condiciones a las indicadas en el Ejemplo 1 , pero en este caso la germinación se llevó a cabo en condiciones de oscuridad. Example 2. Obtaining germinated brown rice grains using a germination procedure in the absence of light. Identical conditions were reproduced to those indicated in Example 1, but in this case germination was carried out in dark conditions.
Ejemplo 3. Análisis de γ-orizanol por HPLC en los granos de arroz integral germinado obtenidos según los Ejemplos 1 y 2, y en el mismo arroz integral sin germinar Example 3. Analysis of γ-oryzanol by HPLC in the germinated brown rice grains obtained according to Examples 1 and 2, and in the same non-germinated brown rice
La extracción de γ-orizanol de muestras obtenidas según los Ejemplos 1 y 2 se realizó con metanol 100% (relación 1 : 10, p/v), como control se utilizó el arroz integral sin germinar, en adelante crudo. Para ello, 2 g de la harina seca de arroz correspondiente obtenida mediante liofilización se combinaron con 20 mL de metanol y se agitaron en vortex durante 2 min. Posteriormente se centrifugaron a 4500xg, 10 min, a temperatura ambiente. Se separó el sobrenadante y el residuo se sometió a extracción en las mismas condiciones dos veces más. Los sobrenadantes se unieron y se concentraron a sequedad en rotavapor, a 35 °C. El residuo obtenido se disolvió en 1 mL de metanol, se filtró a través de membranas de 0,22 pm y se analizó su contenido por HPLC. El sistema cromatográfico consistió en un módulo de separación Alliance 2695 (Waters, Milford, USA) equipado con una columna C18 (150 x 3,9 mm id, 5 pm) (Waters) termostatizada a 25 °C y un detector de diodos alineados 2996 (Waters) a 325 nm. Se inyectaron 20 μί de muestra y la separación se realizó a un flujo de 1 mL/min mediante la elución del siguiente gradiente formado por fase móvil A acetonitrilo grado HPLC, fase móvil B metanol grado HPLC y fase móvil C agua bi-destilada con el gradiente que se indica en la Tabla 1 . The extraction of γ-oryzanol from samples obtained according to Examples 1 and 2 was carried out with 100% methanol (1: 10 ratio, w / v), as a control the unrminated brown rice was used, henceforth raw. For this, 2 g of the corresponding dry rice flour obtained by lyophilization were combined with 20 mL of methanol and vortexed for 2 min. They were then centrifuged at 4500xg, 10 min, at room temperature. The supernatant was removed and the residue was subjected to extraction under the same conditions twice more. The supernatants were bound and concentrated to dryness on a rotary evaporator, at 35 ° C. The obtained residue was dissolved in 1 mL of methanol, filtered through 0.22 pm membranes and its content analyzed by HPLC. The chromatographic system consisted of an Alliance 2695 separation module (Waters, Milford, USA) equipped with a C18 column (150 x 3.9 mm id, 5 pm) (Waters) thermostated at 25 ° C and a 2996 aligned diode detector (Waters) at 325 nm. 20 μί of sample was injected and the separation was carried out at a flow of 1 mL / min by elution of the following gradient formed by mobile phase A acetonitrile HPLC grade, mobile phase B methanol grade HPLC and mobile phase C bi-distilled water with the gradient indicated in Table 1.
Tabla 1 . Gradiente de elución para el análisis de γ-orizanol por HPLC Table 1 . Gradient elution for the analysis of γ-oryzanol by HPLC
Tiempo Fase A Fase B Fase Time Phase A Phase B Phase
(min) (%) (%) C (%)  (min) (%) (%) C (%)
0 60 35 5  0 60 35 5
5 60 35 5  5 60 35 5
8 60 40 0 10 60 40 0 8 60 40 0 10 60 40 0
20 22 78 0  20 22 78 0
35 22 78 0  35 22 78 0
45 60 35 5  45 60 35 5
50 60 35 5  50 60 35 5
La identificación se realizó comparando la longitud de onda de máxima absorción y espectro de masas con un patrón comercial de γ-orizanol (Cymit, España). La cuantificación se realizó mediante una recta de calibrado con el mismo patrón comercial en un rango de concentraciones entre 5-150 pg/mL (r2>0.990). The identification was made by comparing the maximum absorption wavelength and mass spectrum with a commercial pattern of γ-oryzanol (Cymit, Spain). The quantification was performed using a calibration line with the same commercial pattern in a concentration range between 5-150 pg / mL (r 2 > 0.990).
Ejemplo 4.- Análisis de GABA en los granos de arroz integral germinado obtenidos según los Ejemplos 1 y 2, y en el mismo arroz integral sin germinar Example 4.- GABA analysis in the germinated brown rice grains obtained according to Examples 1 and 2, and in the same un germinated brown rice
La extracción de GABA de las muestras obtenidas según los Ejemplos 1 y 2 se realizó en agua destilada (relación 1 :20, p/v), como control se utilizó el arroz integral crudo. Para ello, 500 mg de la harina seca de arroz correspondiente obtenida mediante liofilización se combinaron con 12 mL de agua y la mezcla se mantuvo en agitación a 4 °C durante la noche. Posteriormente se centrifugaron a 32500xg, 10 min, a 5 °C. Del sobrenadante se tomaron 50 μί y se liofilizaron, a los que se adicionó 10 μί de patrón interno allil-glicina (1 ,2 mg/mL) y 20 μί del reactivo mezcla metanol:agua:trietilam¡na (1 : 1 :0,5). La mezcla se agitó vigorosamente en vortex y se concentró a sequedad. A continuación se añadieron 30 μί del reactivo mezcla formado por MetOH: fenilisotiocianato:trietilamina:agua (7: 1 : 1 : 1 ) y se dejó reaccionar 20 min a temperatura ambiente. A continuación se procedió a su concentración a sequedad y su posterior disolución en fase móvil A formada por acetato amónico 0.1 M, pH 6.5, mezcla vigorosa en vortex y centrifugación a 32500xg durante 5 min. Posteriormente, la muestra se filtró a través de membrana de 0,22 pm y se analizó su contenido por HPLC. El sistema cromatográfico consistió en un módulo de separación Alliance 2695 (Waters, Milford, USA) equipado con una columna Columna Alltima C18 (5 μηι, 250 x 4.6 mm) precedida por una Precolumna Alltima C18 (5 μηι, 7.5 x 4.6 mm) termostatizada a 43 °C y un detector de diodos alineados 2996 (Waters) a 242 nm. Se inyectaron 20 μΙ_ de muestra y la separación se realizó a un flujo de 0,7 mL/min mediante la elución del siguiente gradiente formado por fase móvil A acetato amónico 0, 1 M, pH 6.5 y fase móvil B acetato amónico 0, 1 M-acetonitrilo- metanol pH 6.5 con el gradiente que se indica en la Tabla 2. The extraction of GABA from the samples obtained according to Examples 1 and 2 was carried out in distilled water (ratio 1: 20, w / v), as raw brown rice was used as control. For this, 500 mg of the corresponding dry rice flour obtained by lyophilization were combined with 12 mL of water and the mixture was kept under stirring at 4 ° C overnight. They were then centrifuged at 32500xg, 10 min, at 5 ° C. From the supernatant 50 μί were taken and lyophilized, to which 10 μί of internal allyl-glycine standard (1.2 mg / mL) and 20 μί of the methanol mixture reagent: water: triethylamine (1: 1: 0) were added ,5). The mixture was vigorously stirred in vortex and concentrated to dryness. Then 30 μ 30 of the mixture reagent formed by MetOH: phenylisothiocyanate: triethylamine: water (7: 1: 1: 1) was added and allowed to react 20 min at room temperature. Then, its concentration was carried out to dryness and its subsequent dissolution in mobile phase A formed by 0.1 M ammonium acetate, pH 6.5, vigorous mixture in vortex and centrifugation at 32500xg for 5 min. Subsequently, the sample was filtered through 0.22 pm membrane and its content was analyzed by HPLC. The chromatographic system consisted of an Alliance 2695 separation module (Waters, Milford, USA) equipped with an Alltima C18 column column (5 μηι, 250 x 4.6 mm) preceded by an Alltima C18 pre-column (5 μηι, 7.5 x 4.6 mm) thermostated at 43 ° C and a 2996 aligned diode detector (Waters) at 242 nm. 20 μΙ_ of sample was injected and the separation was carried out at a flow rate of 0.7 mL / min by elution of the next gradient formed by mobile phase A 0.1 M ammonium acetate, pH 6.5 and mobile phase B 0.1 ammonium acetate M-acetonitrilemethanol pH 6.5 with the gradient indicated in Table 2.
Tabla 2. Gradiente de elución para el análisis de GABA por HPLC Table 2. Elution gradient for GABA analysis by HPLC
Figure imgf000014_0001
Figure imgf000014_0001
La identificación se realizó comparando la longitud de onda de máxima absorción y espectro de masas con un patrón comercial de GABA (Sigma, España). La cuantificación se realizó mediante una recta de calibrado interna y externa con el mismo patrón comercial (alil-glicina y GABA, respectivamente) en un rango de concentraciones entre 15-240 pg/mL (r2>0.990). The identification was made by comparing the maximum absorption wavelength and mass spectrum with a commercial GABA pattern (Sigma, Spain). Quantification was performed using an internal and external calibration line with the same commercial standard (allyl-glycine and GABA, respectively) in a concentration range between 15-240 pg / mL (r 2 > 0.990).

Claims

REIVINDICACIONES
1 . - Procedimiento para obtener granos de arroz integral y/o productos derivados de los mismos que comprenden compuestos biológicamente activos, caracterizado por que comprende: a) en presencia de luz, germinar granos de arroz integral durante un período de tiempo de entre 20 y 120 h y a una temperatura de entre 25 y 34°C. 1 . - Procedure to obtain brown rice grains and/or products derived from them that comprise biologically active compounds, characterized in that it comprises: a) in the presence of light, germinate brown rice grains for a period of time between 20 and 120 h and a) a temperature between 25 and 34°C.
2. - Procedimiento según la reivindicación 1 , caracterizado por que los compuestos biológicamente activos se eligen de entre un compuesto con actividad antioxidante y/o un compuesto con actividad antihipertensiva y/o antidiabética y/o antidepresiva. 2. - Method according to claim 1, characterized in that the biologically active compounds are chosen from a compound with antioxidant activity and/or a compound with antihypertensive and/or antidiabetic and/or antidepressant activity.
3. - Procedimiento según la reivindicación 2, caracterizado por que el compuesto con actividad antioxidante es γ-orizanol. 3. - Procedure according to claim 2, characterized in that the compound with antioxidant activity is γ-oryzanol.
4. - Procedimiento según una cualquiera de las reivindicaciones 2 y 3, caracterizado por que el compuesto con actividad antihipertensiva y/o antidiabética y/o antidepresiva es ácido gamma-aminobutírico. 4. - Method according to any one of claims 2 and 3, characterized in that the compound with antihypertensive and/or antidiabetic and/or antidepressant activity is gamma-aminobutyric acid.
5. - Procedimiento según una cualquiera de las reivindicaciones 1 a 4, caracterizado por que en el paso a) el tiempo es 24 horas y la temperatura 28 °C. 5. - Procedure according to any one of claims 1 to 4, characterized in that in step a) the time is 24 hours and the temperature is 28 °C.
6. - Procedimiento según la reivindicación 5, caracterizado por que el γ-orizanol comprende un contenido supenor a 14 mg por cada 100 g de harina seca de granos de arroz integral germinado y un contenido de ácido gamma- aminobutírico supenor a 23 mg por cada 100 g de harina seca de granos de arroz integral germinado. 6. - Method according to claim 5, characterized in that the γ-oryzanol comprises a content of greater than 14 mg per 100 g of dry flour from germinated brown rice grains and a gamma-aminobutyric acid content greater than 23 mg per 100 g of dry flour from sprouted brown rice grains.
7 - Producto obtenido por el procedimiento tal y como se describe en una cualquiera de las reivindicaciones 1 a 6. 7 - Product obtained by the procedure as described in any one of claims 1 to 6.
8. - Producto según la reivindicación 7, que son granos de arroz integral germinado. 8. - Product according to claim 7, which are germinated brown rice grains.
9. - Producto según la reivindicación 7, que es una harina que se obtiene a partir de los granos de arroz integral germinado según la reivindicación 8. 9. - Product according to claim 7, which is a flour obtained from germinated brown rice grains according to claim 8.
10. - Uso del producto tal y como se describe en una cualquiera de las reivindicaciones 7 a 9, en la elaboración de composiciones alimentarias saludables. 10. - Use of the product as described in any one of claims 7 to 9, in the preparation of healthy food compositions.
1 1 . - Uso del producto tal y como se describe en una cualquiera de las reivindicaciones 7 a 9, en la elaboración de composiciones cosméticas. eleven . - Use of the product as described in any one of claims 7 to 9, in the preparation of cosmetic compositions.
12. - Composiciones alimentarias saludables y/o composiciones cosméticas obtenidas tal y como se describe en una cualquiera de las reivindicaciones 10 y 1 1 . 12. - Healthy food compositions and/or cosmetic compositions obtained as described in any one of claims 10 and 1 1.
PCT/ES2015/070025 2014-01-30 2015-01-16 Method of obtaining germinated whole rice grains and products derived therefrom and comprising biologically active compounds WO2015114186A1 (en)

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CN108293742A (en) * 2017-09-30 2018-07-20 四川农业大学 The method of raising seedling and breeding method of a kind of indica Hybrid Rice for the slow machine transplanting of rice of high temperature

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JPH10215800A (en) * 1997-02-05 1998-08-18 Yamauchi Satoko Production of germinating unpolished rice and its device
ES2136580A1 (en) * 1998-05-05 1999-11-16 Provital S A Process for the preparation of a pharmaceutical and/or cosmetic product stimulating the cutaneous and capillar and hydrating metabolism, and product obtained by such process
JP2006020565A (en) * 2004-07-08 2006-01-26 Mori Sangyo Kk Method and device for producing sprout vegetable highly containing polyphenol
JP2009039087A (en) * 2007-08-13 2009-02-26 Plant Genome Center Co Ltd METHOD FOR PRODUCING PLANT SPROUT ENRICHED WITH gamma-AMINOBUTYRIC ACID
JP2009106700A (en) * 2007-11-01 2009-05-21 Panasonic Corp Rice cooker

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215800A (en) * 1997-02-05 1998-08-18 Yamauchi Satoko Production of germinating unpolished rice and its device
ES2136580A1 (en) * 1998-05-05 1999-11-16 Provital S A Process for the preparation of a pharmaceutical and/or cosmetic product stimulating the cutaneous and capillar and hydrating metabolism, and product obtained by such process
JP2006020565A (en) * 2004-07-08 2006-01-26 Mori Sangyo Kk Method and device for producing sprout vegetable highly containing polyphenol
JP2009039087A (en) * 2007-08-13 2009-02-26 Plant Genome Center Co Ltd METHOD FOR PRODUCING PLANT SPROUT ENRICHED WITH gamma-AMINOBUTYRIC ACID
JP2009106700A (en) * 2007-11-01 2009-05-21 Panasonic Corp Rice cooker

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108293742A (en) * 2017-09-30 2018-07-20 四川农业大学 The method of raising seedling and breeding method of a kind of indica Hybrid Rice for the slow machine transplanting of rice of high temperature

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