297 research outputs found
Abstract Bibliography of the Chemistry, Processing, and Utilization of Rice Bran and Rice Bran Oil
No full textThis compilation of references and abstracts relating to the chemistry, processing, and utilization of rice bran and rice bran oil covers the period 1876 to 1951. The references are arranged alphabetically by author under each subject division listed in the table of contents. Subject and author indexes are provided
Corn-bran: Alternative cellulosic filler for polypropylene
No full textIn this study, the use-ability of corn bran (CB) as a reinforcing filler in polypropylene (PP) matrix was investigated. The properties of CB/PP composites were compared with wood fiber (WF) filled PP composites. In order to enhance the interfacial adhesion, maleated-PP (PP-g-MAH) (MaPP) was used. The CB/PP and WF/PP composites were compounded in an Xplore laboratory compounder. The CB/PP/MaPP and WF/PP/MaPP composites were characterized by tensile test, differential scanning calorimetry (DSC), thennogravimetric analysis (TGA) and dynamic mechanical analysis (DMA). The morphology investigated by scanning electron microscopy (SEM). It was shown that corn bran can be an alternative candidate to be used as a reinforcing natural filler source for thermoplastic composites
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota
No full textUndigestible, insoluble food particles, such as wheat bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in wheat bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble wheat bran structure. Attachment of bacteria has been suggested to promote the efficient hydrolysis of insoluble substrates, but the mechanisms and drivers of this microbial attachment and colonization, as well as subsequent fermentation remain to be elucidated. We have previously shown that an individually dependent subset of gut bacteria is able to colonize the wheat bran residue. Here, we isolated these bran-attached microorganisms, which can then be used to gain mechanistic insights in future pure culture experiments. Four healthy fecal donors were screened to account for inter-individual differences in gut microbiota composition. A combination of a direct plating and enrichment method resulted in the isolation of a phylogenetically diverse set of species, belonging to the Bacteroidetes, Firmicutes, Proteobacteria and Actinobacteria phyla. A comparison with 16S rRNA gene sequences that were found enriched on wheat bran particles in previous studies, however, showed that the isolates do not yet cover the entire diversity of wheat-bran colonizing species, comprising among others a broad range of Prevotella, Bacteroides and Clostridium cluster XIVa species. We, therefore, suggest several modifications to the experiment set-up to further expand the array of isolated species
Studies on the utilization of pine-apple bran as feeding stuff. 3.Fermenting feeds by pine-apple bran.
No full textThe author studied on the production of fermented feed adding avarious microorganisms (Rhizopus, Asp. awamori, Asp. oryzae, Lact. arabinosus, Sacch. cereviae) to pineapple bran. The results were as follows. 1. In the bran which was fermented only with Rhizopus, ammonium occured 48 hours after the addition of it. 2. In the bran which was fermented with Rhizopus and Asp. awamori, ammonium occured 48 hours after the addition of them. 3. Koji which was made by adding to pineapple bran, ammonium sulphate 5%, calcium carbonate 1.5%, molasses 50%, and Asp. oryzal 0.1%, of the weight of the bran, contained crude protein 18.4756%, pure protein 9.0359%, and NH_3-N 0.064%. Nutritional value of Koji in comparition to that of pineapple bran was as follows: Koji contained crude protein 227%, pure protein 154%, crude fiber 13% of those of the bran. Therefore, Koji is high in the amount of protein and low in fiber, and it is considered that it is suitable as a feed for hog.紀要論
Isolation and Identification of Crude Triacontanol from Rice Bran Wax
No full textIn present investigation crude triacontanol was isolated and identified from rice bran wax. Triacontanol was isolated by saponification and extraction method. The obtained mixture is crude Triacontanol. It was analyzed by Gas Chromatography (GC) and melting point method. Purity of triacontanol was 13.33%. 1Department of Botany, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), India; 2Department of Botany, University of Pune, Pune (M.S.), India* Corresponding Author, Email: [email protected] Cite This Article As: Sandhya Jaybhay, Pankaj Chate and Avinash Ade. 2010. Isolation and Identification of Crude Triacontanol from Rice Bran Wax. J. Exp. Sci. 1(2): 26
Plasma metabolome of children with aberrant cholesterol and modulation by navy bean and rice bran consumption
No full text2018 Spring.Includes bibliographical references.Abnormal cholesterol in childhood predicts cardiovascular disease (CVD) risk in adulthood. Navy beans and rice bran have demonstrated efficacy in regulating blood lipids in adults and children; however, their effects on modulating the child plasma metabolome has not been investigated and warrants investigation. A pilot, randomized-controlled, clinical trial was conducted in 38 children (10 ± 0.8 years old) with abnormal cholesterol. Participants consumed a snack for 4 weeks containing either: no navy bean or rice bran (control); 17.5 g/day cooked navy bean powder; 15 g/day heat-stabilized rice bran, or; 9 g/day navy beans and 8 g/day rice bran. Plasma metabolites were extracted using 80% methanol for global, non-targeted metabolic profiling via ultra-high performance liquid-chromatography tandem mass spectrometry. To examine correlations between baseline serum lipid levels and plasma metabolites, non-parametric Spearman's correlation coefficients (rs) were computed between serum total cholesterol, low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and triglycerides (TG) with 805 plasma metabolites. Differences in plasma metabolite levels after 4 weeks of dietary intervention compared to control and baseline were analyzed using analysis of variance and Welch's t-tests (p≤0.05). Approximately 29% of the plasma metabolome (235 metabolites) were significantly correlated with serum lipids. Plasma cholesterol was positively correlated with serum total cholesterol, and 27 plasma metabolites were found to be strongly correlated with serum TG (rs ≥0.60; p≤0.0001). Navy bean and/or rice bran consumption influenced 71 plasma compounds compared to control (p≤0.05), with lipids representing 46% of the total plasma metabolome. Significant changes were determined for 18 plasma lipids in the navy bean group and 10 plasma lipids for the rice bran group compared to control, and 48 lipids in the navy bean group and 40 in the rice bran group compared to baseline. This supports the hypothesis that consumption of these foods impact blood lipid metabolism with implications for reducing CVD risk in children. Complementary and distinct lipid pathways were affected by the diet groups, including acylcarnitines and lysolipids (navy bean), sphingolipids (rice bran), and phospholipids (navy bean + rice bran). Navy bean consumption decreased free fatty acids associated with metabolic diseases (palmitate and arachidonate) and increased the relative abundance of endogenous anti-inflammatory lipids (endocannabinoids, N-linoleoylglycine, 12,13-diHOME). Several diet-derived amino acids, phytochemicals, and cofactors/vitamins with cardioprotective properties were increased compared to control and/or baseline, including 6-oxopiperidine-2-carboxylate (1.87-fold), N-methylpipecolate (1.89-fold), trigonelline (4.44- to 7.75-fold), S-methylcysteine (2.12-fold) (navy bean), salicylate (2.74-fold), and pyridoxal (3.35- to 3.96-fold) (rice bran). Findings from this pilot study support the need for investigating the effects of these foods for longer durations to reduce CVD risk
Rice bran metabolome contains amino acids, vitamins & cofactors, and phytochemicals with medicinal and nutritional properties
No full text© The Author(s). 2017. Background: Rice bran is a functional food that has shown protection against major chronic diseases (e.g. obesity, diabetes, cardiovascular disease and cancer) in animals and humans, and these health effects have been associated with the presence of bioactive phytochemicals. Food metabolomics uses multiple chromatography and mass spectrometry platforms to detect and identify a diverse range of small molecules with high sensitivity and precision, and has not been completed for rice bran. Results: This study utilized global, non-targeted metabolomics to identify small molecules in rice bran, and conducted a comprehensive search of peer-reviewed literature to determine bioactive compounds. Three U.S. rice varieties (Calrose, Dixiebelle, and Neptune), that have been used for human dietary intervention trials, were assessed herein for bioactive compounds that have disease control and prevention properties. The profiling of rice bran by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography–mass spectrometry (GC–MS) identified 453 distinct phytochemicals, 209 of which were classified as amino acids, cofactors & vitamins, and secondary metabolites, and were further assessed for bioactivity. A scientific literature search revealed 65 compounds with health properties, 16 of which had not been previously identified in rice bran. This suite of amino acids, cofactors & vitamins, and secondary metabolites comprised 46% of the identified rice bran metabolome, which substantially enhanced our knowledge of health-promoting rice bran compounds provided during dietary supplementation. Conclusion: Rice bran metabolite profiling revealed a suite of biochemical molecules that can be further investigated and exploited for multiple nutritional therapies and medical food applications. These bioactive compounds may also be biomarkers of dietary rice bran intake. The medicinal compounds associated with rice bran can function as a network across metabolic pathways and this metabolite network may occur via additive and synergistic effects between compounds in the food matrix
α-Tocotrienol in rice bran enhances steroidogenesis in mouse Leydig cell via increased gene expression of steroidogenic acute regulatory protein and induction of its mitochondrial translocation
No full textRice is a staple food in the Asian region and one of the world's major energy sources. Testosterone is a steroid hormone that maintains physical, sexual, and cognitive ability, and its decline causes health problems like late-onset hypogonadism. Evaluation of various grain extracts showed rice bran to stimulate testosterone secretion from Leydig model cells. alpha-Tocotrienol was found as a bioactive compound in rice bran, and mechanistic analysis showed the stimulation of steroid hormone synthesis through enhanced gene expression of steroidogenic acute regulatory protein as well as inducing mitochondrial localization of the protein. Preliminary study showed an increasing trend in serum testosterone levels in mice by oral intake of alpha-tocotrienol. These results suggest that alpha-tocotrienol intake may be effective in preventing symptoms caused by low testosterone levels. Graphical Abstract Tocotrienol, a constituent of rice bran, was discovered as a bioactive compound that promotes steroidogenesis in Leydig cells
SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES
No full textAbstract: Solid state fermentation of rice bran improves nutritional values and functional properties. The edible fungus, Pleurotus Sapidus, was employed for the solid state fermentation. During fermentation, the sample was withdrawn after ten days and further analyzed. An investigation process was carried out on the solid-state fermented rice bran (RB) in comparison with the unfermented (normal) rice bran. The few analyses that were investigated in comparison with the unfermented rice bran were the density tests (bulk, tapped and compact), water and oil absorption capacities, swelling power, moisture estimate, pH, reducible sugar, and water solubility. From the results, it was found that both the fermented and unfermented rice bran have a pH of 5 and 6, respectively, with absorption capacities of both oil (5% for the fermented sample and 20% for the unfermented sample) and water (10% for the fermented sample and 25% for the unfermented sample), and both samples possess swelling power. This study demonstrated a comparison in the nutritional quality of RB after fermentation with Pleurotus sapidus in an attempt to find or improve the functional and nutritional value of rice bran via solid state fermentation. The study therefore proves that the functional and nutritional value of the unfermented sample, which has a higher phenol concentration from spectrophotometry and high ascorbic acid, was better than the fermented sample with lower phenol concentration and less ascorbic acid.
Keywords: Solid state fermentation, rice bran, high ascorbic acid.
Title: SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES
Author: Shehu Isah, Kennedy Unakalamba
International Journal of Novel Research in Physics Chemistry & Mathematics
ISSN 2394-9651
Vol. 10, Issue 3, September 2023 - December 2023
Page No: 63-86
Novelty Journals
Website: www.noveltyjournals.com
Published Date: 21-September-2023
DOI: https://doi.org/10.5281/zenodo.8366646
Paper Download Link (Source)
https://www.noveltyjournals.com/upload/paper/SOLID%20STATE%20FERMENTATION%20OF%20RICE%20BRAN-21092023-7.pdfInternational Journal of Novel Research in Physics Chemistry & Mathematics, ISSN 2394-9651, Novelty Journals, Website: www.noveltyjournals.co
Investigation of dietary rice bran for protection against Salmonella enterica Typhimurium infection in mice
No full text2014 Summer.Includes bibliographical references.Rice bran is a byproduct of rice milling for white rice. Rice bran is a rich source of nutrients such as vitamins, minerals, soluble and insoluble fibers, fatty acids, polyphenols and proteins. Research has shown the beneficial health effects of rice bran in hyperlipidemia, diabetes, immune modulation, allergies and cancer. This dissertation focuses on evaluation of rice bran for protection against Salmonella using a mouse model of oral infection. Salmonella is a food and water borne pathogen that affects a variety of hosts including plants, animals and humans. Salmonella infections are a major public health challenge around the globe. Currently, salmonellosis is treated using high doses of synthetic antimicrobials and the problem of drug resistance has increased. In this scenario, alternative and sustainable interventions are needed to control Salmonella infections. Several dietary agents have been studied for protective effects in Salmonella infection models. We tested the prophylactic effects of dietary rice bran in a Salmonella model of infection using female 129S6/SvEvTac mouse model with infection of Salmonella enterica Typhimurium 14028s strain. Feeding of 10% dietary rice bran for one week prior to infection significantly (p<0.05) reduced fecal excretion of Salmonella in orally infected mice. Salmonella-infected, rice bran fed mice also showed a significant decrease in systemic inflammatory cytokines such as TNF-α, IFN-γ and IL-12 as compared to control diet fed animals. The colonization resistance against enteric pathogens is highly influenced by composition of gut microflora. Supplementation of dietary rice bran increased the number of Lactobacillus spp. in feces of mice as compared to mice that were fed control diet. Research has shown that oral administration of some species of Lactobacillus reduces the colonization of Salmonella. We hypothesized that rice bran components also enhance mucosal protection by preventing Salmonella entry into the epithelial cells. Methanolic rice bran extracts were assessed in mouse small intestinal epithelial (MSIE) cells for blocking Salmonella entry and intracellular replication. Rice bran extract significantly reduced Salmonella entry and intracellular replication into MSIE cells. These results suggest the potential mechanisms for dietary rice bran induced improvement of colonization resistance against Salmonella. Given that rice crops have a large variation in genotype and phenotype such as in yield, disease and pest resistance, drought resistance, and nutrient quality, we hypothesized that variation in rice bran across cultivars induces differential protection against Salmonella infection due to differences in their phytochemical profile. A panel of six varieties namely IAC 600, Jasmine 85, IL 121-1-1, Wells, Red Wells and SHU 121 were tested in the in vitro and in vivo model of Salmonella infection. We found that rice bran extracts across varieties inhibited Salmonella entry into the MSIE and Caco-2 cells to different extents. IAC 600 fed animals significantly (p<0.05) reduced Salmonella fecal excretion as compared to the control diet fed animals. IAC 600 fed animals also reduced Salmonella fecal shedding significantly (p<0.05) as compared to SHU 121 diet fed animals at 2 and 6 days post Salmonella infection. Histopathological analysis revealed that IAC 600 diet fed animals had better ileal pathological scores as compared to SHU 121 and the control diet fed animals post Salmonella infection. SHU 121 and the control diet fed groups showed higher ulceration and inflammatory changes in ileum as compared to IAC 600 fed animals. Next we analyzed the fatty acid profile, mineral profile and total phenolic contents of rice bran. Stearic acid, lignoceric acid, boron and total phenol content were significantly correlated with Salmonella fecal shedding in mice across varieties. However, further studies are required to confirm the role of these nutrients from rice bran in protection against Salmonella. These results suggest that the variety of rice plays an important role in bran-induced protection against Salmonella infection and this difference in protection across the varieties could be attributed to a combination of bioactive components. Our studies suggest that dietary rice bran improves colonization resistance against Salmonella in mice. Rice bran could have important role in prevention of enteric infections in resource scarce populations and further human clinical studies are required. Rice bran may also be evaluated for supplementing diets of food animals to prevent Salmonella infections and therefore could have a potential role in food safety
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