Different processing methods significantly affect the content of bioactivities and the anti-oxidant activities in food sources, including black rice, one of the world's major food sources of black rice anthocyanin extract (BRAE). In this study, the effect of drum-drying and extrusion processes on lipopolysaccharide (LPS)-induced inflammatory responses by bioactive compounds and antioxidants from black rice extract was determined. This study identified the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities in vitro. The phytochemical constituent analysis of three anthocyanin-enriched extracts from raw (BRAE), drum-dried (D-BRAE), and extruded black rice (E-BRAE) using UPLC-LTQ-Orbitrap-MS/MS tentatively identified nine compounds. Cyanidin-3-glucoside was the major anthocyanin in black rice extracts. In contrast, significant reduced levels of cyanidin-3-glucoside and peonidin-3-glucoside were found in D-BRAE and E-BRAE, and the content of protocatechuic acid was increased obviously in E-BRAE. The anti-inflammatory effects of differently processed rice extracts in LPS-stimulated RAW264.7 cells demonstrated that BRAE, D-BRAE, and E-BRAE (400 μg/mL) significantly inhibited NO and PGE2 secretion (p < 0.001) by down-regulating iNOS and COX-2 mRNA and protein expression levels. mRNA expression of pro-inflammatory cytokines (TNF-α, IL-6 and IL-1β) were also decreased by BRAE, D-BRAE, and E-BRAE. Therefore, the anti-inflammatory activities of BRAE were not affected by drum-dried or extrusion process. Activation of MAPK and NF-κB pathways were inhibited by BRAE that influenced the regulation of the phosphorylation of JNK, ERK, p65, and IκBα. These pathways were not affected by the drum-dried process but were significantly enhanced by the extrusion process. This study will provide scientific and meaningful basics for the application of BRAE using different processing methods in anti-oxidant and anti-inflammation.

不同的加工方法会显着影响食品来源中的生物活性含量和抗氧化活性，其中包括黑米，黑米是世界上主要的黑米花青素提取物（BRAE）食品来源之一。在这项研究中，确定了转鼓干燥和挤压过程对黑米提取物中生物活性化合物和抗氧化剂对脂多糖（LPS）诱导的炎症反应的影响。这项研究确定了体外的总酚，类黄酮和花色苷含量和抗氧化活性。使用UPLC-LTQ-Orbitrap-MS / MS初步鉴定了九种化合物，从原料（BRAE），转鼓干燥（D-BRAE）和膨化黑米（E-BRAE）中提取了三种花青素的提取物的植物化学成分分析。Cyanidin-3-glucoside是黑米提取物中的主要花色苷。相反，在D-BRAE和E-BRAE中发现花青素-3-葡萄糖苷和peonidin-3-葡萄糖苷的含量显着降低，并且在E-BRAE中原儿茶酸的含量明显增加。不同加工的大米提取物对LPS刺激的RAW264.7细胞的抗炎作用表明，BRAE，D-BRAE和E-BRAE（400μg/ mL）通过降低剂量而显着抑制NO和PGE2分泌（p <0.001）。调节iNOS和COX-2 mRNA和蛋白质表达水平。促炎细胞因子（TNF-α，IL-6和IL-1β）也因BRAE，D-BRAE和E-BRAE而降低。因此，BRAE的抗炎活性不受转鼓干燥或挤出过程的影响。MAPK和NF-κB通路的激活受到BRAE的抑制，影响JNK，ERK，p65和IκBα磷酸化的调节。这些途径不受鼓干燥过程的影响，但受到挤出过程的影响而得到显着增强。这项研究将为使用不同加工方法的BRAE在抗氧化剂和消炎中的应用提供科学和有意义的基础。p65和IκBα。这些途径不受鼓干燥过程的影响，但受到挤出过程的影响而得到显着增强。这项研究将为使用不同加工方法的BRAE在抗氧化剂和消炎中的应用提供科学和有意义的基础。p65和IκBα。这些途径不受鼓干燥过程的影响，但受到挤出过程的影响而得到显着增强。这项研究将为使用不同加工方法的BRAE在抗氧化剂和消炎中的应用提供科学和有意义的基础。