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  • Title: Distribution and function of allantoin (5-ureidohydantoin) in rice grains.
    Author: Wang P, Kong CH, Sun B, Xu XH.
    Journal: J Agric Food Chem; 2012 Mar 21; 60(11):2793-8. PubMed ID: 22369364.
    Abstract:
    Despite increasing knowledge of allantoin as a phytochemical involved in rice, relatively little is known about its distribution and function in rice grains. In this study, allantoin was quantified in 15 Chinese rice grains, and its contents varied with grain fraction, cultivar, and genotype. Bran always had the highest allantoin level, followed by brown rice and milled rice. Hull contained the lowest allantoin content. Allantoin in japonica bran ranged from 70 to 171 μg/g but rarely exceeded 100 μg/g in indica bran. There was a positive relationship between allantoin level in grains and seedling survival in seedbeds under low temperature or water deficit. Exogenous allantoin stimulated plant growth, increased soluble sugar and free proline contents, and decreased malondialdehyde content in rice seedlings. However, allantoin did not show any antioxidant activity through free radical-scavenging capacity, reducing power, linoleic acid peroxidation inhibition, and chelating activity. The results suggest that allantoin in rice grains may play some roles in providing plant stress protection but not serving as a beneficial health antioxidant.
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