Inflammatory bowel disease(IBD)is a chronic relapsing-remitting systemic disease of the gastrointestinal tract,characterized by an inflammatory process.Gut mycobiota community dysbiosis has been reported that is close...Inflammatory bowel disease(IBD)is a chronic relapsing-remitting systemic disease of the gastrointestinal tract,characterized by an inflammatory process.Gut mycobiota community dysbiosis has been reported that is closely related to the development of IBD.Our previous findings indicated that polyphenol of the inner shell(BPIS)from foxtail millet bran could restore the gut microbiome and inhibit the progress of colorectal cancer(CRC).In the present study,we studied the anti-inflammatory potential of BPIS in the dextran sodium sulfate(DSS)-induced mouse colitis model.Data suggested that BPIS alleviated experimental colitis by restoring body weight,colonic length and protecting the epithelial architecture from damage by DSS.Moreover,we found that BPIS strengthened the gut barrier function and inhibited the activation of Wnt1/β-catenin pathway.Gene sequence analysis indicated that BPIS remodeled the overall structure of the gut mycobiota from colitis mice toward that of the normal counterparts,including 1 phylum and 9 genera.Interestingly,BPIS significantly increased the abundance of Aspergillus ruber.It further verified that BPIS significantly promoted the growth of A.ruber in vitro.Collectively,BPIS has great potential to develop into an effective against IBD drug.展开更多
Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the ...Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.展开更多
Rice bran residue possessed a steady lipase activity((26.68 ± 3.69)%)after its endogenous lipase was extracted continuously by phosphate buffer solution(PBS)for 24 h. T herefore, the aim of this research was to e...Rice bran residue possessed a steady lipase activity((26.68 ± 3.69)%)after its endogenous lipase was extracted continuously by phosphate buffer solution(PBS)for 24 h. T herefore, the aim of this research was to explore whether there exist any bound lipases in rice bran(Oryza sativa). Three physical treatments(grinding, homogenizing and ultrasound crush)and 6 enzymatic treatments(cellulase, hemicellulase, pectinase, complex cellulase, glucoamylase and α-amylase)were applied to rice bran in order to investigate this bound lipase. The relative catalytic activities of extraction supernatant and residue for pectinase group were(437.63 ± 22.54)% and(159.26 ± 2.12)%, respectively, which were significantly higher(P < 0.05)than other groups. This phenomenon demonstrated that lipase was the most likely to combine with pectin. Molecular simulation proved that pectin could combine with two rice bran lipases(lipase 315 and lipase 308)and cover the catalytic centers so as to prevent the lipases from encountering the substrate and inhibiting their catalytic activities. During combination, pectin could make the lipases more compact and reduce the solvent accessible surface area of lipases, which would make the lipases inactive to molecular interaction. In summary, part of rice bran lipase was proved to exist in bound form and combined with the pectin.展开更多
We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults an...We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults and children and can be undertreated. New functional foods could provide therapeutic approaches. Here, the anti-asthma mechanism of a new functional food and three isolated fractions produced by bioprocessing black rice bran with shiitake mushroom mycelia was evaluated in mast cells, B cells, and orally fed mice and compared with non-bioprocessed black rice bran. In vitro, the treatments inhibited RBL-2H3 cell degranulation and immunoglobulin E (IgE) production. The in vitro anti-asthma effects were confirmed in orally fed mice following asthma induction by alumina and chicken egg ovalbumin (OVA). The suppression of asthma resulted from the inhibition of inflammation- and immune-related substances, including OVA-specific IgE, thymic stromal lymphopoietin, eotaxin, leukotriene C4, prostaglandin D2, and vascular cell adhesion molecule-1 in bronchoalveolar lavage fluid and serum. The treatment also reversed the thickening of the lung airway wall. The inflammation and asthma inhibition seems to be regulated by the balance of the T-helper cells’ Th1/Th2 immune response and the inhibition of multiple biomarkers associated with the cause of asthma. Future human clinical studies with adults and children should determine the potential therapeutic value of the anti-asthma effects of the new functional foods.展开更多
This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo i...This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo in an intracutaneously transplanted mouse tumor alone and in combination with intraperitoneally administered anti-PD-1 immune checkpoint inhibitor. Analysis of the isolated tumor weights at the end of the study shows that the average tumor size in control mice is 3.78 grams, and the average tumor size in mice treated with anti-PD-1 antibody is 2.16 grams. The average tumor size in mice treated with BRB-F alone is 2.25 grams, and the average tumor size in mice treated with anti-PD-1 antibody BRB-F combination is 1.38 grams. Thus, BRB-F or anti-PD-1 antibody alone each reduce tumor size by 40.5% or 42.9%, whereas the combination of BRB-F and anti-PD-1 antibody reduces tumor size by 63.5%, with their cooperative effect being statistically significant. The observed anti-tumor effects were accompanied by a series of biomarkers associated with cancer formation and inhibition. These results indicate that the reported potentiation of cancer therapy using drug-based medical chemotherapies with added checkpoint inhibitors in human patients are mechanistically similar with the functional food evaluated in the present study. These beneficial effects in mice challenge clinicians to investigate if the black rice bran food product can also protect against human cancer.展开更多
Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhanc...Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhance the function of the stomach and spleen.However,there is limited research on the technology and pharmacodynamic effects of Tangshen fried with bran.Therefore,the objective of this article is to optimize the method of stir-frying with bran for Tangshen processing and to compare the anti-fatigue and hypoxia-resistance effects of Tangshen before and after bran-frying.Methods:The response surface methodology was utilized to optimize the frying temperature,frying time,and the bran-to-Tangshen ratio,using lobetyolin as the indicator.The swimming time of mice and the levels of blood urea nitrogen,lactate dehydrogenase,and blood glucose in fatigued mice were compared before and after Tangshen was fried with bran.Additionally,the hypoxic resistance ability of Tangshen before and after bran-frying was determined through normobaric hypoxia test and sodium nitrite poisoning test.Results:The optimal bran-frying conditions for Tangshen processing were determined as:frying temperature of 167°C,frying time of 2.67 min,and the bran-to-Tangshen ratio of 50:100.Pharmacodynamic analysis results indicated that Tangshen significantly increased the GLU content(P<0.01)and significantly reduced the LDH content(P<0.01)both before and after bran-frying.While both traditional and new bran-frying methods significantly increased the content of muscle glycogen(P<0.05),the optimized method in this study also significantly elevated the content of liver glycogen(P<0.05).The traditional method significantly prolonged the survival time of mice from sodium nitrite poisoning(P<0.05).Conclusion:The response surface model proved to be highly effective in optimizing the stir-frying process with bran for Tangshen processing.The results of this study indicate that Tangshen possesses anti-fatigue and hypoxia-resistance effects both before and after bran-frying,with bran-fried Tangshen exhibiting significantly stronger effects.展开更多
Rice bran(RB) is one of the nutrient-rich agricultural byproducts. It is a composite of carbohydrates, lipids, proteins, fibers, minerals, and trace elements such as phosphorus, potassium, magnesium, calcium and manga...Rice bran(RB) is one of the nutrient-rich agricultural byproducts. It is a composite of carbohydrates, lipids, proteins, fibers, minerals, and trace elements such as phosphorus, potassium, magnesium, calcium and manganese. The extraction and purification process influences the quality and quantity of rice bran oil, which is rich in tocopherols, tocotrienols, 毭-oryzanol, and unsaturated fatty acids. The bioactive components of RB have been reported for exhibiting antioxidant, anti-inflammatory, hypocholesterolemic, anti-cancer, anti-colitis, and antidiabetic properties. In vitro and in vivo studies, and clinical trials in human volunteers revealed the anti-hyperglycemic activity of RB derived compounds. An updated comprehensive review on the antidiabetic property of RB and its derivative is required to appraise the current knowledge in the particular field. Thus, the present paper covered the composition and bioactivities of RB, and influence of extraction methods on the biological property of rice bran oil and rice bran extract. And the current review also focused on the reported antihyperglycemia activity of rice bran derivatives, and its probable mechanism.展开更多
[ Objective ] This study aimed to optimize the extraction technology for rice bran oil. [ Method ] Using rice bran as raw material, effects of ultrasonicassisted extraction technology and different organic solvents, e...[ Objective ] This study aimed to optimize the extraction technology for rice bran oil. [ Method ] Using rice bran as raw material, effects of ultrasonicassisted extraction technology and different organic solvents, extraction durations, solid-liquid ratios and extraction temperatures on extraction results of rice bran oil were investigated. Based on the results of single-factor experiment, L9 （34 ） orthngonal experiment with three factors at three levels was conducted to optimize the extraction technological parameters, thus obtaining the optimal technological conditions for extracting rice bran oil. [ Result] Anhydrous ethanol led to the best extraction result; after ultrasonic treatment, the extraction rate of rice bran oil from raw material was not enhanced. The optimized technological parameters were ： extraction temperature of 80 ℃, extraction duration of 20 rain and solid-liquid ratio of 1：24 （ g： ml）. Under the optimized technological conditions, the extraction rate of rice bran oil reached 19.33%. [ Conclusion] This study laid solid foundation for further investigation and development of rice bran oil.展开更多
India has the highest utilization of rice bran oil in terms of the available resources in the country.Parboiled rice tradition has made the available rice bran in relatively good quality.This makes the quality of crud...India has the highest utilization of rice bran oil in terms of the available resources in the country.Parboiled rice tradition has made the available rice bran in relatively good quality.This makes the quality of crude rice bran oil being also high.Therefore the following processing is made relatively simple comparing with those high free fatty acid content crude rice bran oils.In India,physical refining is commonly used.Thus the oil refining yield is usually high.The unsaponifiable content is also higher comparatively.For example,oryzanol content is usually 1%to 1.5%in weight.Although there are a large number of rice bran oil small plants in India,the technology is relatively mature for the production of relatively good quality rice bran oil.In this short overview of the production technology of rice bran oil in India,the state of the art has been elaborated in a simple form.Particularly,the problems and challenges of the production technology have been evaluated with the background of decades of research and technology development work in India.展开更多
To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, pre...To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.展开更多
Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict...Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.展开更多
Objective:To develop and validate an image analysis method for quantitative analysis ofγ-oryzanol in cold pressed rice bran oil.Methods:TLC-densitometric and TLC-image analysis methods were developed,validated,and us...Objective:To develop and validate an image analysis method for quantitative analysis ofγ-oryzanol in cold pressed rice bran oil.Methods:TLC-densitometric and TLC-image analysis methods were developed,validated,and used for quantitative analysis of γ-oryzanol in cold pressed rice bran oil.The results obtained by these two different quantification methods were compared by paired t-test.Results:Both assays provided good linearity,accuracy,reproducibility and selectivity for determination of γ-oryzanol.Conclusions:The TLC-densitomelric and TLC-image analysis methods providett a similar reproducibility,accuracy and selectivity for the quantitative determination of γ-oryzanol in cold pressed rice bran oil.A statistical comparison of the quantitative determinations of γ-oryzanol in samples did not show any statistically significant difference between TLC-densitometric and TLC-image analysis methods.As both methods were found to be equal,they therefore can be used for the determination of γ-oryzanol in cold pressed rice bran oil.展开更多
The non-edible crude rice bran oil was extracted from white rice bran, and then was catalyzed by immobilized lipase for biodiesel production in this study. The effects of water content, oil/methanol molar ratio, tempe...The non-edible crude rice bran oil was extracted from white rice bran, and then was catalyzed by immobilized lipase for biodiesel production in this study. The effects of water content, oil/methanol molar ratio, temperature, enzyme amount, solvent,number of methanol added times and two-step methanolysis by using Candida sp. 99-125 as catalyst were investigated. The optimal conditions for processing 1 g rice bran oil were: 0.2 g immobilized lipase, 2 ml n-hexane as solvent, 20% water based on the rice bran oil mass, temperature of 40 °C and two-step addition of methanol. As a result, the fatty acid methyl esters yield was 87.4%. The immobilized lipase was proved to be stable when it was used repeatedly for 7 cycles.展开更多
Rice bran oil(RBO)is unique among edible vegetable oils because of its unique fatty acid composition,phenolic compound(γ-oryzanol,ferulic acid)and vitamin E(tocopherol and tocotrienol).It has become a great choice of...Rice bran oil(RBO)is unique among edible vegetable oils because of its unique fatty acid composition,phenolic compound(γ-oryzanol,ferulic acid)and vitamin E(tocopherol and tocotrienol).It has become a great choice of cooking oil because of its very high burning point,neutral taste and delicate flavour.Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods.Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO_(2),microwave-assisted,subcritical H_(2)O,enzyme-assisted aqueous and ultrasoundassisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO.The compositions and strategies for stabilization of RBO are well discussed.The constituents are present in the RBO contribute to antioxidative,anti-inflammatory,antimicrobial,antidiabetic and anti-cancerous properties to RBO.This has helped RBO to become an important substrate for the application in food(cooking oil,milk product and meat product)and non-food industries(polymer,lubricant,biofuel,structural lipid and cosmetic).This review provided comprehensive information on RBO extraction methods,oil stabilization,existing applications and health benefits.展开更多
Defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts ...Defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts binding capacity of DRBDF. In-vitro fermentation by human fecal bacteria of modified fibers showed that the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid 135.76 and 25.45 mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75 mmol/L). The amount of short-chain fatty acid increased from 12 h to 24 h and propionic acid was the predominant. On the other hand,in-vitrobile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14% and 30.25% respectively) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%). In the light of obtained results we can affirmed that these physical treatments significantly improved the fermentation products and bile salts binding capacity of DRBDF. Extrusion compared to the other physical treatment methods used in this study has greatly and positively influenced the fermentation and bile binding capacity of DRBDF.展开更多
基金supported by the National Natural Science Foundation of China(U23A20526,32072220,32270420)Shanxi Province 136 Revitalization Medical Project Construction Funds(general surgery department),Science Foundation(202103021224011).
文摘Inflammatory bowel disease(IBD)is a chronic relapsing-remitting systemic disease of the gastrointestinal tract,characterized by an inflammatory process.Gut mycobiota community dysbiosis has been reported that is closely related to the development of IBD.Our previous findings indicated that polyphenol of the inner shell(BPIS)from foxtail millet bran could restore the gut microbiome and inhibit the progress of colorectal cancer(CRC).In the present study,we studied the anti-inflammatory potential of BPIS in the dextran sodium sulfate(DSS)-induced mouse colitis model.Data suggested that BPIS alleviated experimental colitis by restoring body weight,colonic length and protecting the epithelial architecture from damage by DSS.Moreover,we found that BPIS strengthened the gut barrier function and inhibited the activation of Wnt1/β-catenin pathway.Gene sequence analysis indicated that BPIS remodeled the overall structure of the gut mycobiota from colitis mice toward that of the normal counterparts,including 1 phylum and 9 genera.Interestingly,BPIS significantly increased the abundance of Aspergillus ruber.It further verified that BPIS significantly promoted the growth of A.ruber in vitro.Collectively,BPIS has great potential to develop into an effective against IBD drug.
基金supported by the National Key Research and Development Plan Project (2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST (2022QNRC001)+4 种基金the Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province (BK20211576)the Central Government Guides Local Funds (ZYYD2023A13)Key Technology Research and Development Program of Jiangsu Province (BE2023370)Hainan Province (ZDYF2022XDNY233)a project funded by the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions。
文摘Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.
基金funded by the China Scholarship Council (202006820015)National Natural Science Foundation of China (31872890)State Key Laboratory of Food Science and Technology Free Orientation Project (SKLF-ZZB-201709)。
文摘Rice bran residue possessed a steady lipase activity((26.68 ± 3.69)%)after its endogenous lipase was extracted continuously by phosphate buffer solution(PBS)for 24 h. T herefore, the aim of this research was to explore whether there exist any bound lipases in rice bran(Oryza sativa). Three physical treatments(grinding, homogenizing and ultrasound crush)and 6 enzymatic treatments(cellulase, hemicellulase, pectinase, complex cellulase, glucoamylase and α-amylase)were applied to rice bran in order to investigate this bound lipase. The relative catalytic activities of extraction supernatant and residue for pectinase group were(437.63 ± 22.54)% and(159.26 ± 2.12)%, respectively, which were significantly higher(P < 0.05)than other groups. This phenomenon demonstrated that lipase was the most likely to combine with pectin. Molecular simulation proved that pectin could combine with two rice bran lipases(lipase 315 and lipase 308)and cover the catalytic centers so as to prevent the lipases from encountering the substrate and inhibiting their catalytic activities. During combination, pectin could make the lipases more compact and reduce the solvent accessible surface area of lipases, which would make the lipases inactive to molecular interaction. In summary, part of rice bran lipase was proved to exist in bound form and combined with the pectin.
文摘We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults and children and can be undertreated. New functional foods could provide therapeutic approaches. Here, the anti-asthma mechanism of a new functional food and three isolated fractions produced by bioprocessing black rice bran with shiitake mushroom mycelia was evaluated in mast cells, B cells, and orally fed mice and compared with non-bioprocessed black rice bran. In vitro, the treatments inhibited RBL-2H3 cell degranulation and immunoglobulin E (IgE) production. The in vitro anti-asthma effects were confirmed in orally fed mice following asthma induction by alumina and chicken egg ovalbumin (OVA). The suppression of asthma resulted from the inhibition of inflammation- and immune-related substances, including OVA-specific IgE, thymic stromal lymphopoietin, eotaxin, leukotriene C4, prostaglandin D2, and vascular cell adhesion molecule-1 in bronchoalveolar lavage fluid and serum. The treatment also reversed the thickening of the lung airway wall. The inflammation and asthma inhibition seems to be regulated by the balance of the T-helper cells’ Th1/Th2 immune response and the inhibition of multiple biomarkers associated with the cause of asthma. Future human clinical studies with adults and children should determine the potential therapeutic value of the anti-asthma effects of the new functional foods.
文摘This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo in an intracutaneously transplanted mouse tumor alone and in combination with intraperitoneally administered anti-PD-1 immune checkpoint inhibitor. Analysis of the isolated tumor weights at the end of the study shows that the average tumor size in control mice is 3.78 grams, and the average tumor size in mice treated with anti-PD-1 antibody is 2.16 grams. The average tumor size in mice treated with BRB-F alone is 2.25 grams, and the average tumor size in mice treated with anti-PD-1 antibody BRB-F combination is 1.38 grams. Thus, BRB-F or anti-PD-1 antibody alone each reduce tumor size by 40.5% or 42.9%, whereas the combination of BRB-F and anti-PD-1 antibody reduces tumor size by 63.5%, with their cooperative effect being statistically significant. The observed anti-tumor effects were accompanied by a series of biomarkers associated with cancer formation and inhibition. These results indicate that the reported potentiation of cancer therapy using drug-based medical chemotherapies with added checkpoint inhibitors in human patients are mechanistically similar with the functional food evaluated in the present study. These beneficial effects in mice challenge clinicians to investigate if the black rice bran food product can also protect against human cancer.
基金This work was supported by the Key Project of the Key R&D Program of the Department of Science and Technology of Shanxi Province(201603D3112002).
文摘Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhance the function of the stomach and spleen.However,there is limited research on the technology and pharmacodynamic effects of Tangshen fried with bran.Therefore,the objective of this article is to optimize the method of stir-frying with bran for Tangshen processing and to compare the anti-fatigue and hypoxia-resistance effects of Tangshen before and after bran-frying.Methods:The response surface methodology was utilized to optimize the frying temperature,frying time,and the bran-to-Tangshen ratio,using lobetyolin as the indicator.The swimming time of mice and the levels of blood urea nitrogen,lactate dehydrogenase,and blood glucose in fatigued mice were compared before and after Tangshen was fried with bran.Additionally,the hypoxic resistance ability of Tangshen before and after bran-frying was determined through normobaric hypoxia test and sodium nitrite poisoning test.Results:The optimal bran-frying conditions for Tangshen processing were determined as:frying temperature of 167°C,frying time of 2.67 min,and the bran-to-Tangshen ratio of 50:100.Pharmacodynamic analysis results indicated that Tangshen significantly increased the GLU content(P<0.01)and significantly reduced the LDH content(P<0.01)both before and after bran-frying.While both traditional and new bran-frying methods significantly increased the content of muscle glycogen(P<0.05),the optimized method in this study also significantly elevated the content of liver glycogen(P<0.05).The traditional method significantly prolonged the survival time of mice from sodium nitrite poisoning(P<0.05).Conclusion:The response surface model proved to be highly effective in optimizing the stir-frying process with bran for Tangshen processing.The results of this study indicate that Tangshen possesses anti-fatigue and hypoxia-resistance effects both before and after bran-frying,with bran-fried Tangshen exhibiting significantly stronger effects.
基金supported by the CMU Post-Doctoral Fellowship(Ref:No.6592(11)/01501,dated 24 February 2017)
文摘Rice bran(RB) is one of the nutrient-rich agricultural byproducts. It is a composite of carbohydrates, lipids, proteins, fibers, minerals, and trace elements such as phosphorus, potassium, magnesium, calcium and manganese. The extraction and purification process influences the quality and quantity of rice bran oil, which is rich in tocopherols, tocotrienols, 毭-oryzanol, and unsaturated fatty acids. The bioactive components of RB have been reported for exhibiting antioxidant, anti-inflammatory, hypocholesterolemic, anti-cancer, anti-colitis, and antidiabetic properties. In vitro and in vivo studies, and clinical trials in human volunteers revealed the anti-hyperglycemic activity of RB derived compounds. An updated comprehensive review on the antidiabetic property of RB and its derivative is required to appraise the current knowledge in the particular field. Thus, the present paper covered the composition and bioactivities of RB, and influence of extraction methods on the biological property of rice bran oil and rice bran extract. And the current review also focused on the reported antihyperglycemia activity of rice bran derivatives, and its probable mechanism.
文摘[ Objective ] This study aimed to optimize the extraction technology for rice bran oil. [ Method ] Using rice bran as raw material, effects of ultrasonicassisted extraction technology and different organic solvents, extraction durations, solid-liquid ratios and extraction temperatures on extraction results of rice bran oil were investigated. Based on the results of single-factor experiment, L9 （34 ） orthngonal experiment with three factors at three levels was conducted to optimize the extraction technological parameters, thus obtaining the optimal technological conditions for extracting rice bran oil. [ Result] Anhydrous ethanol led to the best extraction result; after ultrasonic treatment, the extraction rate of rice bran oil from raw material was not enhanced. The optimized technological parameters were ： extraction temperature of 80 ℃, extraction duration of 20 rain and solid-liquid ratio of 1：24 （ g： ml）. Under the optimized technological conditions, the extraction rate of rice bran oil reached 19.33%. [ Conclusion] This study laid solid foundation for further investigation and development of rice bran oil.
文摘India has the highest utilization of rice bran oil in terms of the available resources in the country.Parboiled rice tradition has made the available rice bran in relatively good quality.This makes the quality of crude rice bran oil being also high.Therefore the following processing is made relatively simple comparing with those high free fatty acid content crude rice bran oils.In India,physical refining is commonly used.Thus the oil refining yield is usually high.The unsaponifiable content is also higher comparatively.For example,oryzanol content is usually 1%to 1.5%in weight.Although there are a large number of rice bran oil small plants in India,the technology is relatively mature for the production of relatively good quality rice bran oil.In this short overview of the production technology of rice bran oil in India,the state of the art has been elaborated in a simple form.Particularly,the problems and challenges of the production technology have been evaluated with the background of decades of research and technology development work in India.
基金funded by the National Key Technology Research and Development Program of China(2009BADA6B06)
文摘To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.
文摘Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.
基金Supported by the Research Institute of Rangsit University,Pathum Thani,Thailand(Grant No.73/55)
文摘Objective:To develop and validate an image analysis method for quantitative analysis ofγ-oryzanol in cold pressed rice bran oil.Methods:TLC-densitometric and TLC-image analysis methods were developed,validated,and used for quantitative analysis of γ-oryzanol in cold pressed rice bran oil.The results obtained by these two different quantification methods were compared by paired t-test.Results:Both assays provided good linearity,accuracy,reproducibility and selectivity for determination of γ-oryzanol.Conclusions:The TLC-densitomelric and TLC-image analysis methods providett a similar reproducibility,accuracy and selectivity for the quantitative determination of γ-oryzanol in cold pressed rice bran oil.A statistical comparison of the quantitative determinations of γ-oryzanol in samples did not show any statistically significant difference between TLC-densitometric and TLC-image analysis methods.As both methods were found to be equal,they therefore can be used for the determination of γ-oryzanol in cold pressed rice bran oil.
基金Supported by the National High Technology Research and Development Program of China (2006AA020101, 2007AA10Z360,2009AA03Z232)Key Projects in the National Science & Technology Pillar Program during the Eleventh Five-Year Plan Period (2008BA163B07)
文摘The non-edible crude rice bran oil was extracted from white rice bran, and then was catalyzed by immobilized lipase for biodiesel production in this study. The effects of water content, oil/methanol molar ratio, temperature, enzyme amount, solvent,number of methanol added times and two-step methanolysis by using Candida sp. 99-125 as catalyst were investigated. The optimal conditions for processing 1 g rice bran oil were: 0.2 g immobilized lipase, 2 ml n-hexane as solvent, 20% water based on the rice bran oil mass, temperature of 40 °C and two-step addition of methanol. As a result, the fatty acid methyl esters yield was 87.4%. The immobilized lipase was proved to be stable when it was used repeatedly for 7 cycles.
文摘Rice bran oil(RBO)is unique among edible vegetable oils because of its unique fatty acid composition,phenolic compound(γ-oryzanol,ferulic acid)and vitamin E(tocopherol and tocotrienol).It has become a great choice of cooking oil because of its very high burning point,neutral taste and delicate flavour.Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods.Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO_(2),microwave-assisted,subcritical H_(2)O,enzyme-assisted aqueous and ultrasoundassisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO.The compositions and strategies for stabilization of RBO are well discussed.The constituents are present in the RBO contribute to antioxidative,anti-inflammatory,antimicrobial,antidiabetic and anti-cancerous properties to RBO.This has helped RBO to become an important substrate for the application in food(cooking oil,milk product and meat product)and non-food industries(polymer,lubricant,biofuel,structural lipid and cosmetic).This review provided comprehensive information on RBO extraction methods,oil stabilization,existing applications and health benefits.
文摘Defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts binding capacity of DRBDF. In-vitro fermentation by human fecal bacteria of modified fibers showed that the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid 135.76 and 25.45 mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75 mmol/L). The amount of short-chain fatty acid increased from 12 h to 24 h and propionic acid was the predominant. On the other hand,in-vitrobile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14% and 30.25% respectively) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%). In the light of obtained results we can affirmed that these physical treatments significantly improved the fermentation products and bile salts binding capacity of DRBDF. Extrusion compared to the other physical treatment methods used in this study has greatly and positively influenced the fermentation and bile binding capacity of DRBDF.
