Thesis Format
Integrated Article
Degree
Doctor of Philosophy
Program
Biology
Supervisor
Raymond Thomas
2nd Supervisor
Robert Cumming
Co-Supervisor
Abstract
Neurodegenerative diseases (NDDs), including Alzheimer’s and Parkinson’s, are marked by progressive loss of neuronal function, driven by oxidative stress and environmental factors. They represent a critical global health challenge due to their rising prevalence and limited treatment options. This thesis investigates the potential of red rice (Oryza sativa L.) and its derivative products as functional or nootropic foods to mitigate NDD progression. A novel analytical method was developed to identify and quantify terpenes, bioactive compounds with significant neuroprotective potential. Red rice was thoroughly characterized by its functional and nootropic properties and used to create red rice-based cookies, designed to enhance palatability while retaining neuroprotective compounds. Validation studies were performed using mouse hippocampal and neuron-like HT22 cells as well as differentiated SH-SY5Y human neuroblastoma cells to evaluate the neuroprotective effects of red rice and its products under environmental stressors.
The findings show that red rice and its cookie derivatives enhanced cell viability, reduced reactive oxygen species (ROS), and increased glutathione (GSH) levels. Mechanistic studies linked these neuroprotective effects to the Keap1/Nrf2/Prx1 pathway in both non-differentiated and neuron-like differentiated HT22 cells. While differentiated SH-SY5Y cells did not show significant viability improvement, red rice and cookie extracts preserved neurite length, branching, and structural integrity under stress. Notably, cookie extracts retained 25–45% of bioactive compounds after processing and exhibited antioxidant and neuroprotective properties. The research concludes that red rice-based functional foods offer high potential as dietary interventions to prevent or delay the progression of NDDs. It also underscores the potential of underutilized crops like red rice in addressing global health challenges and highlights the value of integrating bioactive compounds into functional food products. Further studies are needed to enhance ingredient retention during preparation and validate health benefits in appropriate models.
Summary for Lay Audience
Brain health implies normal function of the brain’s cells, structure, and morphology along the aging spectrum. Brain health issues, including neurodegeneration, have increased in recent years, and has become one of the top causes of death globally. Diet appears to affect brain health and neurodegenerative diseases, with functional or nootropic foods emerging as promising long-term strategies at individual and population levels. Red rice, the ancestral form of white rice, presents a novel natural ingredient for nootropic food innovation. It is rich in health-promoting compounds such as phenolic acids, vitamins, and omega-3 fatty acids, which are linked to reducing biomarkers associated with neurodegenerative diseases like Alzheimer’s and Parkinson’s. However, research on red rice’s neuroprotective potential and its application in neuroprotective food development remains limited.
This thesis explored the chemical composition of various red rice types based on their geographical origin, selecting the optimal source for nootropic food innovation. The study assessed product quality and screened neuroprotective potential using the well-recognized HT22 mouse hippocampal cell model. The selected red rice was successfully formulated into plant-based, gluten-free nootropic cookies, which were analyzed for chemical composition, sensory properties, and neuroprotective effects. While performing the chemical analysis, I developed a new multimodal approach for determining terpenes, a key group for neuroprotective intervention, in raw materials and cookies. Finally, the selected red rice and cookies were assessed to validate if they convey any potential neuroprotective properties and underlying mechanisms using different neuronal cellular models. The results showed that red rice and red-rice-based products have high potential to protect neuronal cells against various environmentally induced stressors.
This study is the first to innovate red rice and red rice-based products as nootropic foods and evaluate their neuroprotective potential against environmental stressors. A new approach was developed for precise qualification and quantification of terpenes in edible oils and food extracts. Additionally, new cellular models were assessed for their effectiveness in nootropic food validation, including differentiated HT22 (mouse hippocampal cells) and differentiated SH-SY5Y (human neuroblastoma cells) at different neurodevelopmental stages.
Recommended Citation
Nguyen, Le Anh Minh, "Development of red-rice-based foods for neuroprotection against environmental stressors" (2025). Electronic Thesis and Dissertation Repository. 10824.
https://ir.lib.uwo.ca/etd/10824