Abstract
Glycation is a non-enzymatic reaction between reducing sugars and amino group proteins which leads to the formation of advanced glycation end products (AGEs). The buildup of AGEs in the body is a key factor in the onset of aging and lifestyle-related diseases. In this study, the inhibitory effect on the formation of AGEs by rice water was investigated. Rice water is a common ingredient used traditionally as a beautifying agent but lacks proper scientific research. 14 Japonica and Indica rice varieties were used to prepare rice water samples using three different methods, namely type 1, type 2, and type 3 (n = 42). The human serum albumin (HSA) glycation model was used to evaluate the inhibitory effect on the formation of fluorescent AGEs by rice water. The total phenolic content (TPC) in rice water was determined according to the Folin-Ciocalteau procedure. All 42 rice water samples showed an inhibitory effect on the formation of fluorescent AGEs, and positive correlations were observed between the inhibitory effect and the TPC at p ‹ 0.05; type 1 rice water (r = 0.906), type 2 rice water (r = 0.918), and type 3 rice water (r = 0.765). It was also observed that rice water prepared from pigmented rice varieties showed the highest inhibitory values, for example, type 1 sample number 1 (66.4 ± 0.4%), type 2 sample number 1 (66.6 ± 0.7%), and type 3 sample number 12 (69.6 ± 0.8%). Consequently, the results from this study verifies the anti-glycative effect of rice water and suggests the TPC plays a role on the anti-glycative effect of rice water.
