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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Foxtail millet is a type of minor millet that has nutritional‐rich characteristics. The bran layer in millets contains a considerable amount of antinutritional properties, and grain/flour/product spoilage occurs due to fat in the bran layer. Therefore, the removal of bran from millets can enhance their shelf life. Bran removal from foxtail millet is challenging because of its tiny size. Hence, the study targeted optimizing polishing process parameters for foxtail millet. The effect of process variables such as grain moisture content (8%–16% w.b.), emery roller speed (800–2400 rpm), and polishing time (1–8 min) on polishing characteristics (degree of polishing, head yield, middling yield, and broken content) and proximate composition (protein, fat, crude fiber, ash, and carbohydrate contents) of foxtail millets was studied using the central composite rotatable design (CCRD). Emery roller speed and polishing time significantly affected all responses (p < 0.01). In contrast, grain moisture content had a significant effect only on the degree of polishing (p < 0.05), head, and middling yields (p < 0.01). A numerical optimization technique was adopted to optimize the process parameters of the polisher. The optimum operating conditions were 10% grain moisture content, 1650 rpm of emery roller speed, and 2 min of polishing time. A validation study conducted at optimized conditions revealed no significant difference between the predicted and actual values of responses and considerably less broken content (9.26%). The results of the present study indicate that machinery modified and processes optimized during the study are fairly accepted and can be used to upscale the machine for industrial use. [ABSTRACT FROM AUTHOR]

The experiment aimed to explore the effects of different levels of fermented flammulina mushroom bran on the growth performance, meat quality, and breeding cost of mutton sheep. A total of 60 healthy Hu sheep with similar body weight were randomly divided into five groups, with 12 replicates per group and one Hu sheep per replicate. The mutton sheep in each group were fed a basic diet supplemented with 0, 10%, 20%, 30%, and 40% fermented flammulina mushroom bran, respectively, substituting an equivalent amount for the whole-plant corn silage in the basic diet. The preliminary trial period was 7 days, and the formal trial period was 60 days. The results showed that compared with the control group, feeding 20% and 30% fermented flammulina mushroom bran significantly increased the final weight and average daily weight gain of mutton sheep (P<0.05), and significantly reduced the feed-to-gain ratio (P<0.05). Compared with the control group, feeding 20% and 30% fermented flammulina mushroom bran significantly increased the carcass weight, slaughter rate, net meat weight, and net meat rate of mutton sheep (P<0.05), significantly improved the muscle redness and cooked meat rate (P<0.05), significantly increased the muscle pH value at 24 hours and muscle fiber density of mutton sheep (P<0.05). Feeding 20% fermented flammulina mushroom bran significantly reduced the muscle drip loss of mutton sheep (P<0.05). Feeding 10% to 40% fermented flammulina mushroom bran significantly increased the muscle fiber area of mutton sheep (P<0.05). Feeding fermented flammulina mushroom bran can increase the weight gain income of mutton sheep, improve breeding profitability, and the breeding profit of Hu sheep in each fermented flammulina mushroom bran group increased by 16.23%, 41.52%, 31.64%, and 2.19% compared to the control group. The study indicates that adding an appropriate amount of fermented flammulina mushroom bran to the diet of mutton sheep can improve the growth performance and meat quality, enhance the slaughter performance, reduce the breeding costs, and increase the breeding profit, with an optimal addition level of 20%. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the possibility of separating free bran from bulgur using the triboelectric property of a flat PVC surface. The findings demonstrate that bran, which has an adverse impact on the physical appearance and quality of bulgur, can be effectively separated. It was established that the study offers a solution to the issue of bran. The use of a flat PVC surface, which can be defined as a flat inclined channel, represents a new technological development for bulgur production technology. The dimensions of the device were designed to be 4, 5 and 6 cm in width, 20, 40 and 60 cm in length, and with angles of 30, 35 and 40 degrees, respectively. A series of plates was fixed at the final point of the PVC surface in order to establish an electric field. To generate the electric field, one of the plates was subjected to a positive charge, while the other was treated with a negative charge. A variety of distances were observed between the plates, contingent upon the width of the tunnel. The flat PVC system proved to be an effective means of achieving the desired outcome. Consequently, a fine bulgur-bran mixture with an initial bran content of 5 g per 1000 g of bulgur was conducted through the system at a flow rate of 0.89 g/s. This resulted in a significant reduction in bran content from 5 g to approximately 2 g (60% reduction). [ABSTRACT FROM AUTHOR]

Summary: To assess the effect of wheat milling or bran separation method, five wheat bran fractions, one from stone milling (SB), two from roller flour milling (coarse: RB1, fine: RB2), and two from grain pearling (0–3%: PB1, 3–6%: PB2) were analysed. Physiological properties provided good physical and flow characteristics of SB fraction; however, it was the darkest. Particle size was in the order of RB1 > SB > RB2 > PB1 > PB2. The fibre analysis showed the highest insoluble fibre components for RB1, PB1, and exceptionally higher soluble fibre for PB1. The protein, fat, ash, and starch content were highest for RB2 and PB2. Antioxidant properties followed the order PB2 > RB2 > PB1 > RB1 > SB. Pearled fractions (PB1 and PB2) showed better functional properties than others. SEM, XRD, and FT‐IR verified the changes in the properties of bran fractions. The characterisation data will find applications to help increase the usage of bran fractions in specific food products. [ABSTRACT FROM AUTHOR]

Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (Rmax), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP.

The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10–20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products. [ABSTRACT FROM AUTHOR]

Drought is a key environmental element that affects rice (Oryza sativa L.) productivity and quality. Control and drought-treated rice grain (milled) and bran fractions of two contrasting rice genotypes (N22-drought-tolerant and IR64-drought-sensitive) were evaluated based on proximate composition, vitamins, minerals, and nutritional quality indices. Except for carbohydrates and amylose content, bran from both genotypes had higher concentrations of all parameters (proximate, minerals, vitamins, phenols, amino acids, and phytic acid) analyzed in this study. Protein level ranged from 9–11% in grain to 13–15% in bran. Macronutrients (Na, Ca, K, Mg, P) increased after drought in both genotypes. Under drought, thiamine level ranged from 0.07 to 1.97 mg/100 g, riboflavin level from 0.02 to 0.43 mg/100 g, and α-tocopherol from 1.67 to 8.34 mg/100 g in both fractions. N22 showed higher amylose (20.44% and 4.84%) and phenol (0.46 mg/GAE and 2.54 mg/GAE) content in both grain and bran fractions under drought condition. Proline accumulated at higher concentration (2.732 g/100 g) than other amino acids in N22 under drought. Phytic acid ranged from 0.213 to 2.752 g/100 g in drought. To the best of our knowledge, this is the first preliminary report on nutritional quality analysis of rice grain and bran under drought stress. The current findings may help breeders in development of high-quality, drought-tolerant rice varieties, and will also provide a strong foundation for utilizing bran as an essential food ingredient to improve human nutrition and may help breeders to use this tolerant genotype as better parents in further crossings. [ABSTRACT FROM AUTHOR]

In this study, it was to identify a method for separating the free bulgur bran from the fine bulgur during the production of bulgur. This was attempted by creating an electrostatic field using a PVC surface. It was observed that the issue of free bran, which adversely affects the packaged products visually, was effectively solved by this method. In contrast to conventional techniques, an alternative methodology was employed which utilizing a device comprising a folded PVC surface (folded curved channel). The configuration of the experimental apparatus was developed with dimensions of 4, 5 and 6 cm in width, 20, 40 and 60 cm in length, and angles of 30, 35 and 40 degrees, respectively. At the end of the PVC surface, plates were placed to create an electric field. In order to create the electric field, one of the plates was charged with a positive and the other with a negative charge. The distance between the plates was varied according to the width of the tunnel. The expected results were obtained in the layered PVC system. Consequently, a fine bulgur mixture consisting of 5 g of bran per 1000 g of bulgur was introduced into the experimental system at a flow rate of 0.89 g/s. This resulted in a notable reduction in the free bran content, which decreased from 5 g to approximately 2 g.

The experiment aimed to explore the effects of different water contents and storage time on the content of mycotoxins in the mushroom bran of Flammulina velutifolia. This study set up 13%, 30%, 48%, 62%, and 76% moisture gradients of Flammulina velutifolia bran, and measured the content of aflatoxin B1 (AFB1), zearalenone (ZEN), ochratoxin A (OTA), and T-2 toxin (T-2) in Flammulina velutifolia bran, respectively. The dynamic changes in the content of Flammulina velutifolia bran naturally stored for 1~7 days were recorded, and the correlation between the content of each Flammulina velutifolia toxin and storage time was analyzed. Combined with the requirements of the Feed Hygiene Standard for the content of Flammulina velutifolia bran in feed raw materials, it was determined whether the Flammulina velutifolia bran exceeded the limit of mycotoxins. The results showed that at a moisture content of 13%, the contents of AFB1, ZEN, OTA, and T-2 in the mushroom bran of Flammulina velutifolia showed no significant differences within 1~7 days after storage (P>0.05), and none of them exceeded the standard threshold. At 30%, 48%, 62%, and 76% moisture content, the content of AFB1, ZEN, OTA, and T-2 in Flammulina velutifolia bran showed an increasing trend with prolonged storage time. At a moisture content of 30%, the content of AFB1, ZEN, OTA, and T-2 in the Flammulina velutifolia bran did not exceed the standard threshold. At 48%, 62%, and 76% moisture content, the content of AFB1, ZEN, OTA, and T-2 in the Flammulina velutifolia bran did not exceed the standard within 1~2 days after storage. At a moisture content of 62%, the content of AFB1 in the Flammulina velutifolia bran exceeded the standard threshold after the 3rd day, and all three contents exceeded the standard threshold on the 5th day. At 62% and 76% moisture content, both ZEN and OTA in the Flammulina velutifolia bran exceeded the standard threshold on the 7th, with T-2 content not exceeding the standard threshold. At low moisture content (13%), there was no significant correlation between fungal toxin content and storage time (P>0.05). Under medium to high moisture content (48% and 76%), there was a significant positive correlation between fungal toxin content and storage time (P<0.05), and there was a significant positive correlation between different fungal toxins (P<0.05). The study indicates that when safely storing Flammulina velutifolia bran, it is necessary to control the moisture content and storage time. When the moisture content of Flammulina velutifolia bran is below 13% or high moisture Flammulina velutifolia bran is used within two days of leaving the factory, it can ensure that the content of mycotoxins does not exceed the standard. [ABSTRACT FROM AUTHOR]

BACKGROUND: Millet bran (MB), a byproduct of millet production, is rich in functional components but it is underutilized. In recent years, researchers have shown that fermentation can improve the biological activity of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application of MB. The bioactive component content, physicochemical properties, and functional activity of millet bran extract (MBE) from fermented millet bran were determined. RESULTS: After fermentation, the soluble dietary fiber (SDF) content increased by 92.0%, the β‐glucan content by 164.4%, the polypeptide content by 111.4%, the polyphenol content by 32.5%, the flavone content by 16.4%, and the total amino acid content by 95.4%. Scanning electron microscopy revealed that the microscopic morphology of MBE changed from complete and dense blocks to loosely porous shapes after fermentation. After fermentation, the solubility, water‐holding capacity, and viscosity significantly increased and the particle size decreased. Moreover, the glucose adsorption capacity (2.1 mmol g−1), glucose dialysis retardation index (75.3%), and α‐glucosidase inhibitory (71.4%, mixed reversible inhibition) activity of the fermented MBE (FMBE) were greater than those of the unfermented MBE (0.99 mmol g−1, 32.1%, and 35.1%, respectively). The FMBE presented better cholesterol and sodium cholate (SC) adsorption properties and the adsorption was considered inhomogeneous surface adsorption. CONCLUSION: Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study not only resolves the problem of millet bran waste but also encourages the development of higher value‐added application methods for millet bran. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South‐East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern‐style steamed bread (CSSB).In this study, the enhanced CSSB with 0–200 g kg−1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5–10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes.Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran‐fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for highland barley bran were 10% inoculum, a liquid–feed ratio of 1.80, a fermentation temperature of 30 °C, and a fermentation time of 93.5 h. Under these conditions, the polyphenol content of highland barley bran was 12.43 mg/g. After fermentation, the ferulic acid content of the bran decreased, catechol and gallic acid contents increased significantly, and catechins shifted from the bound state to the free state. In addition, solid-state fermentation improved the antioxidant capacity of highland barley bran, and the DPPH• radical scavenging rate, Fe ion-reducing capacity, and hydroxyl radical scavenging rate of highland barley bran increased after fermentation. [ABSTRACT FROM AUTHOR]

Human immortal keratinocyte cells (HaCaT) are induced with UVB to establish an injury model. This model is utilized to investigate whether oat bran fermentation broth (OBF) has a reparative effect on skin inflammation and damage to the skin barrier caused by UVB irradiation. The results show that compared with unfermented oat bran (OB), OBF exhibits higher structural homogeneity, increased molecular weight size, active substances content, and in vitro antioxidant activity. OBF has a scavenging effect on excess reactive oxygen species (ROS) and increases the intracellular levels of antioxidant enzymes. It was found that OBF has a stronger inhibitory effect on the release of inflammatory factors than OB. It increases the synthesis of AQP3 and FLG proteins while decreasing the secretion of KLK-7. OBF can inhibit the transcription level of inflammatory factors by suppressing the JAK/STAT signaling pathway. Safety experiments demonstrate that OBF has a high safety profile. [ABSTRACT FROM AUTHOR]

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry's law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments. [ABSTRACT FROM AUTHOR]

Cell wall polysaccharides (dietary fiber) in cereal grains contribute to health benefits. The novelty of the current study was an effort to explore the in vivo therapeutic potential of different cereal bran cell walls against hypercholesterolemia. For this purpose, the cell walls were isolated from different cereal brans (wheat, maize, oats, and barley), and the intake of these cereal bran cell walls was evaluated for their anti‐lipidemic activity in normal and hypercholesterolemic rats. The serum taken from the rats was tested for cholesterol, lipid, and triglyceride profiles before and after treatment. The outcomes of the current study have shown that the cereal cell wall has a significant hypercholesterolemia effect. The biochemical parameters of the control animals were within the normal clinical ranges, indicating that the experimental diets were safe. Among cereal bran cell walls, barley bran significantly decreased cholesterol (56.35 ± 1.35 mg/dL), low‐density lipoprotein (56.35 ± 1.05 mg/dL), triglycerides (105.29 ± 1.95 mg/dL), and increased high‐density lipoprotein level (48.35 ± 1.35 mg/dL). These findings provide conclusive evidence that the cereal cell wall is beneficial in the treatment of hypercholesterolemia and may potentially provide protection against other acute, recurring, or chronic illnesses. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bran, being an integral part of cereals is a rich source of dietary fiber, minerals and other bioactive compounds. These compounds are effective against cancer, diabetes, cardiovascular and other gastrointestinal disorders. Cereal bran can be used as a potential bakery ingredient; however, it is separated as waste during milling due to its off taste, dark color and structural defects in baked products. To tackle these minor defects, in this research, different modification treatments were introduced in 6 major cereal brans (wheat, barley, sorghum, oat, millet and corn) by yeast and bacterial fermentation. Native and fermented (yeast and bacterial) brans were compared in terms of compositional changes and suitability in bakery products. Compositional analyses revealed that moisture was found between 10.61 and 13.79%, fat (1.17–7.70%), protein (9.78–14.76%), fiber (19.04–43.97%) and ash (1.04–5.49%) respectively in different bran samples. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity via. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity were found within the range of 0.04–1.82 mg GAE/g, 168.69–217.31 µg QE/g and 35.92–88.35% respectively. Due to fermentation, a decreasing trend was observed in phytic acid and condensed tannins ranging from 196.42 to 141.47 and 181.48-149.82 mg/100 g. An increasing trend was observed in minerals (iron, zinc, magnesium, calcium and potassium) through fermentation. Breads were prepared with 20% replacement of straight grade flour (SGF) with native and fermented brans, and sensory evaluation results revealed that bacterial fermented wheat bran supplemented breads showed best results in terms of product acceptability followed by native sorghum bran and bacterial fermented corn bran. [ABSTRACT FROM AUTHOR]

Non-biodegradable plastic materials pose environmental hazards and contribute to pollution. Arabinoxylan (AX) films have been created for applications in food packaging to replace these materials. The water interaction characteristics of biodegradable AX films were assessed following the extraction of AX from dry-milled corn bran (DCB), wet-milled corn bran (WCB), and dried distiller's grains with solubles (DDGS). Films were prepared with laccase and sorbitol before surface modification with lipase–vinyl acetate. Water solubility of the modified DCB films was significantly reduced (p < 0.05); however, the water solubility of modified WCB films decreased insignificantly (p > 0.05) compared to unmodified films. Water vapor permeability of the modified AX films from WCB and DDGS was significantly reduced (p < 0.05), unlike their unmodified counterparts. The biodegradation rates of the modified WCB AX and DDGS films increased after 63 and 99 days, respectively, compared to the unmodified films. The hydrophilic nature of AX polymers from WCB and DDGS enhances the biodegradability of the films. This study found that the modified WCB AX film was more hydrophobic, and the modified DDGS AX film was more biodegradable than the modified DCB AX film. Overall, surface modifications have potential for improving hydrophobicity of biopolymer films. [ABSTRACT FROM AUTHOR]

Purpose: Application of cellulolytic bacteria for hydrogen production has dual benefits in the removal of wastes and as a source of energy without prior treatment strategies. The main purpose of the current study to investigate the effect of calcium oxide (CaO) nanoparticles on the dark fermentative generation of hydrogen by a pure cellulolytic bacterial strain using wheat bran as a lignocellulosic feedstock. Method: In the current study, cellulose-decomposing bacteria Rossellomorea marisflavi strain Asu10 was tested for dark fermentative biohydrogen production using wheat bran as a substrate. The impact of calcium chloride (CaCl2) and CaONPs on biohydrogen production was assessed. Results: The results revealed that the optimum conditions for bacterial utilization of wheat bran were at pH 7.0, 20 g/L substrate concentration, and 120 rpm shaking after 48 h. The optimum hydrogen yields obtained were 2.1 and 0.9 mol H2/mole reducing sugars in a wheat bran fermentation media supplemented with 20 µg/mL of CaONPs and CaCl2; respectively. The optimum energy conversion efficiency (50.2%) was detected at the same concentration of CaONPs. However, the optimum wheat bran saccharification yield (112.5%) was determined at 10 µg/mL CaONPs. Conclusion: The current study suggests the application of cellulolytic isolate R. marisflavi strain Asu10 as a promising tool for the renewable production of biohydrogen from agricultural lignocellulosic substrates without the need for pretreatment, the use of CaONPs as a catalyst to increase bio-H2 productivity by strain. [ABSTRACT FROM AUTHOR]

The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC-MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen-containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.

Background. One of the principal ways to enhance the food products quality and improve the nutritional structure of the population is the introduction of non-traditional types of plant raw materials containing a balanced complex of proteins, lipids, minerals, vitamins, macro- and microelements into the diet. Methods. As an object of research, we used amaranth grain of the “Voronezhsky” variety. The processing of amaranth grain into various products was carried out on MLP-4 laboratory grinding mills with fluted and smooth microrough rollers. Results. As a result of mechanical amaranth grain processing using stock-produced technological equipment, the following amaranth processing products were derived as a raw material for the production of various bakery, confectionery and food-concentrate products: whole grain amaranth flour, low-fat amaranth flour, starchy amaranth flour, protein amaranth flour, amaranth flakes and amaranth bran. Technological scheme for producing whole grain amaranth flour consisting of third break systems has been developed. Conclusion. The yield of whole-ground amaranth flour was 97.2%, the yield of amaranth bran was 2.8%. Technological scheme for processing amaranth meal and consisting of one milling and three vibrating systems has been developed. The yield of whole-ground amaranth flour was 92%, the yield of amaranth bran was 8%. The optimum parameters of the amaranth grain hydrothermal treatment by cold conditioning were determined - in the production of amaranth flakes, the original amaranth grain are to have a moisture content of 12-13% and be binned for 2 hours. Established optimum roller space at which the yield of amaranth flakes reaches 88.9% per one pass through the roller mill is 0.1 mm.

Quinoa is known to be a rich source of nutrients and bioactive components. Quinoa bran, used mainly as animal feed in processing by-products, is also a potential source of bioactive ingredients being conducive to human health. The importance of nutrition and function of quinoa seed has been discussed in many studies, but the bioactive properties of quinoa bran often are overlooked. This review systemically summarized the progress in bioactive components, extraction, and functional investigations of quinoa bran. It suggests that chemically assisted electronic fractionation could be used to extract albumin from quinoa bran. Ultrasound-assisted extraction method is a very useful method for extracting phenolic acids, triterpene saponins, and flavonoids from quinoa bran. Based on in vitro and in vivo studies for biological activities, quinoa bran extract exhibits a wide range of beneficial properties, including anti-oxidant, anti-diabetes, anti-inflammation, anti-bacterial and anti-cancer functions. However, human experiments and action mechanisms need to investigate. Further exploring quinoa bran will promote its applications in functional foods, pharmaceuticals, and poultry feed in the future. [ABSTRACT FROM AUTHOR]

Side streams from the milling industry offer excellent nutritional properties for animal feed; yet their use is constrained by the elevated phosphorus (P) content, mainly in the form of phytate. Biotechnological P recovery fosters sustainable P management, transforming these streams into P-depleted animal feed through enzymatic hydrolysis. The enzymatic P mobilization not only enables P recovery from milling by-products but also supports the valorization of these streams into P-depleted animal feeds. Our study presents the scalability and applicability of the process and characterizes the resulting P-depleted rye bran as animal feed component. Batch mode investigations were conducted to mobilize P from 100 g to 37.1 kg of rye bran using bioreactors up to 400 L. P reductions of 89% to 92% (reducing from 12.7 gP/kg to 1.41–1.28 gP/kg) were achieved. In addition, High Performance Ion Chromatography (HPIC) analysis showed complete depletion of phytate. The successful recovery of the enzymatically mobilized P from the process wastewater by precipitation as struvite and calcium hydrogen phosphate is presented as well, achieving up to 99% removal efficiency. Our study demonstrates a versatile process that is easily adaptable, allowing for a seamless implementation on a larger scale. [ABSTRACT FROM AUTHOR]

In this study, eleven kinds of flavonoids were identified from F. tataricum bran (FTB) by UPLC-Q-TOF-MS, and HPLC-DAD analysis revealed that four compounds, including rutin, quercetin, kaempferol, and nicotiflorin, were the most significant components. Subsequently, natural deep eutectic solvent-based ultrasound-assisted extraction (NADES-UAE) was employed to extract flavonoids from FTB. Among the six kinds of NADES prepared, choline chloride–ethylene glycol (ChCl-EG) was identified as a promising candidate for extracting flavonoids due to its superior extraction performance. The extraction conditions were statistically investigated using response surface methodology conducted by Box-Behnken design (BBD). The optimal operational conditions were as follows: ultrasonic time 268 s, ultrasonic temperature 76 °C, and liquid–solid ratio 43 mL/g, which resulted in a high total flavonoid yield of 40.29 mg/g. Afterwards, the efficient extraction mechanism of NADES-UAE was comprehensively explored through FT-IR spectra, COSMO model, and microstructural analysis. In conclusion, NADES-UAE extraction is considered a green, efficient, and sustainable method for FTB flavonoids. [ABSTRACT FROM AUTHOR]

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough‐kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough‐kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view. [ABSTRACT FROM AUTHOR]

This review examines the totality of evidence from randomized controlled trials to answer critical questions about the satiety perception of whole-grain oats, oat bran, and isolated beta-glucan. Twenty-two randomized controlled studies were selected following stringent criteria to minimize confounding. Whole-grain oats and oat bran more effectively promoted the perception of satiety than other grain foods that were lower in fiber, higher in refined grains, or lower in viscosity. When oat products were compared with other oat products, those higher in fiber and viscosity generally resulted in increased perception of satiety. Data for isolated beta-glucan were very limited, and no clear conclusions could be drawn. Of the different indices of satiety perception (i.e. hunger, fullness, satiety, desire to eat, prospective food intake), increased fullness was found to be the most positive satiety measurement for whole-grain oat and oat bran products. However, the intake of oat products was not found to consistently reduce short-term energy intake, particularly when limited to a second-meal effect. This may be attributed to the fact that the energy intake for the entire day was typically not measured, as the impact of soluble fiber on energy intake may be delayed. [ABSTRACT FROM AUTHOR]

Background and Objectives: Flour color changes caused by contamination like fungal‐damaged kernels can be determined by several methods, but many existing methods are time‐consuming and require specialized training. In this study, a commercial flatbed scanner was used to quickly detect and quantify the abundance of black specks derived from smutty grains in wheat flour samples. Findings: Our method easily classified flour samples into several categories, as clean flour, marginally clean, or contaminated, by using varied levels of %area‐smut. From our set of calibration flour samples, clean flour samples were located below 0.025% area‐smut. Marginal flours were defined as flours having %area‐smut from 0.025% to 0.050%. Notably, contaminated flour had %area‐smut greater than 0.05%. Moreover, the flour color brightness parameter (L) was determined using the scanner and was found to be inversely related to the %area‐smut. In addition, the number of smutty seeds manually detected in 250 g whole‐grain samples was correlated to the %area‐smut found in the flour. Conclusions: Therefore, this method represents a rapid and reliable way to distinguish clean flour from flour milled from wheat containing various levels of smut contamination. Significance and Novelty: This method was developed and validated using wheat samples collected from the field and contained a range of smut contamination. Although specks could easily be detected and counted, we found that speck counts varied with scanner resolution setting. Therefore, an alternate parameter referred to as "%area‐smut" was calculated and resulted in more consistent values per sample regardless of scanner resolution. Additionally, the flour color parameter, L*, was determined for each scanned image using imaging processing software. This color parameter, L*, was well correlated with those measured with a reference hand‐held colorimeter. [ABSTRACT FROM AUTHOR]

Background: Synbiotic foods refers to food ingredients or dietary supplements includes probiotics and prebiotics in a form of synergism; therefore, synbiotics are mixtures of probiotics and prebiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and/or by activating the metabolism of one or a limited number of healthpromoting bacteria, thus improving host welfare Aims: The purpose of this study was to investigate the effect of oat, rice, and barley bran on the proliferation and activity of probiotic bacteria, Lactobacillus casei and Bifidobacterium bifidum in milk. Methods: Experimental treatments in this research include lecithincholesterol ratios (30-30, 40-20, 50-10 and 60-0). Due to the incompatibility of beta-carotene with water, nanoliposome formulations were produced using the combined method of thinlayer hydration-sonication. Results: The highest survival rate of Lactobacillus casei and Bifidobacterium bifidum was observed in the samples containing 7.5% oat bran, rice and barley during the entire storage period in the refrigerator, and Lactobacillus casei had a higher potential for survival than Bifidobacterium bifidum. Barley bran showed more prebiotic activity in stimulating the growth and survival of studied probiotic bacteria, followed by barley bran and rice bran. The highest value titratable acidity was obtained in the samples treated with 5 and 7.5% of the brans, which contained higher bacterial populations than the control and other samples. The content of group B vitamins was significantly higher in the samples containing rice bran, followed by the samples containing barley and oat bran. Conclusion: According to the results of this study, rice, barley, and oats bran have prebiotic activity and stimulate the growth of probiotic bacteria. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller's grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. [ABSTRACT FROM AUTHOR]

Objective: Rice (Oryza sativa) bran waxes, the by‐products of rice bran oil manufacturing, are widely used as inactive components in several preparations. Nevertheless, the function of rice bran waxes against skin ageing has never been reported. This study aimed to investigate thermal property and fatty acid profile of rice bran waxes, including rice bran soft (RBS) and hard (RBH) waxes, and the activities against skin ageing in cultured skin cells. Methods: Thermal property and fatty acid profile of rice bran waxes were analysed by differential scanning calorimetry and gas chromatography–mass spectrometry, respectively. The cytotoxicity assay of waxes was performed in B16F10 melanoma cells, human skin fibroblasts and co‐culture cells of HaCaT cells and human skin fibroblasts. The non‐cytotoxic concentrations of waxes were evaluated for their activities against skin ageing, including melanogenesis assay, antioxidant activity, collagen content analysis, matrix metalloproteinase‐1 and matrix metalloproteinase‐2 inhibitory assay and anti‐inflammatory activity. Results: Thermal property indicated the endotherm peaks with melting temperatures at 40.89 ± 0.27°C and 69.64 ± 0.34°C for RBS and RBH, respectively. The main fatty acids in RBS were oleic (31.68 ± 0.75%) and linoleic acids (27.19 ± 0.40%), whereas those in RBH were palmitic (36.24 ± 1.08%) and stearic acids (35.21 ± 4.51%). The cytotoxicity assay in single cells and co‐culture cells showed the non‐cytotoxicity of RBS (0.0001–1 mg/mL) and RBH (0.0001–0.1 mg/mL). The anti‐skin ageing activities of 1 mg/mL RBS and 0.1 mg/mL RBH included the melanogenesis inhibition by suppression of tyrosinase and tyrosinase‐related protein‐2 enzymes, the antioxidant activity by cellular protection against cell damage and cell death, the collagen stimulation, the matrix metalloproteinase‐1 and matrix metalloproteinase‐2 suppression and the anti‐inflammation. Conclusions: The study results suggest that RBS and RBH can potentially be applied as the functional ingredients in formulations against skin ageing as well as provide the superior benefit on skin moisturization. [ABSTRACT FROM AUTHOR]

Soy protein is rich in protein and antioxidant compounds compared to other plant-based foods. Additionally, buckwheat is known as healthy grains which can help strengthen the immune system and inhibit carbohydrate and fat digestion. However, it has a low protein content that can be fortified by soy protein isolate inclusion. The objective of the study was to evaluate the effect of soy protein isolate addition on the physicochemical, functional, and glycaemic properties of the buckwheat gel. In this study, buckwheat gel from buckwheat flour was incorporated with buckwheat bran and soy protein isolate at various levels (5, 10, and 15%) and was analysed for its total starch content, resistant starch, protein content, total phenolic content, antioxidant capacity, pasting properties, and starch digestibility properties. The results show that adding soy protein isolates altered antioxidant and resistant starch content whereas increased protein content and reduced starch digestibility and viscosity of buckwheat gel. Overall, buckwheat flour, buckwheat bran and soy protein isolate blend exhibited buckwheat gel with high nutritive values (rich in protein and antioxidants) and low glycaemic properties. [ABSTRACT FROM AUTHOR]

Biological control has a special position in sustainable agriculture that requires continuous exploration and diversification in bio-agents to cope with emerging crop pests. Blattisocius mali is a promising biological control agent against some acarid mites, nematodes and moth pests. This study aimed to examine factors that could increase survival and diminish dispersal of B. mali deprived of its prey, the mold mite Tyrophagus putrescentiae, from cucumber plants. The impact of the presence of males on starving females' lifespans and the influence of different substrates, i.e., wheat bran, dry yeast pellets, and cattail pollen, on the distribution and survival of starving females in groups with males were examined. Experiments were performed on cucumber leaf platforms in Petri dishes filled with water. The results showed that females lived longer and a lower percentage drowned in water when accompanied by males. On the platforms with the addition of a substrate, the mites mainly stayed within the substrate, and eggs were only recorded in the substrate. They clearly preferred bran over pollen or pollen + yeast pellet aggregations. However, the quality of the substrate deteriorated within the first days, and some mites died of entrapment in the substrates. On the 3rd day, the lowest mean percentage of live individuals was observed on platforms with yeast + pollen (54.4%) followed by pollen (68.9%) alone. At that time, females also stopped laying eggs, and cannibalism towards hatched larvae and adults was observed. By the end of the experiment, 54.67% of the mites had been found dead on the leaf surface, and none of the substrates had significantly influenced their lifespan. The females lived on average 8.19 days and the males 5.06 days. The obtained results are discussed in the context of potential application of B. mali in biological control strategies. [ABSTRACT FROM AUTHOR]

BACKGROUND: As a complex chronic metabolic disease, obesity not only affects the quality of human life but also increases the risk of various other diseases. Therefore, it is important to investigate the molecular mechanisms and therapeutic effects of dietary interventions that counteract obesity. RESULTS: In this study, we extracted soluble (SDF) and insoluble dietary fiber (IDF) from quinoa bran using an enzymatic method and further investigated their effects on lipid metabolism and blood lipid levels in obese rats. Quinoa bran dietary fiber showed significantly reduced body weight, blood glucose level, total cholesterol, triglyceride, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol levels compared to those in the model group of obese rats. Aspartate aminotransferase and alanine aminotransferase levels were significantly lower in the IDF group, demonstrating that IDF improved liver injury more significantly than SDF, which was consistent with the analysis of liver tissue sections. IDF supplementation significantly improved the oxidation resistance of obese rats by decreasing malondialdehyde and increasing superoxide dismutase and glutathione peroxidase levels compared to the high-fat diet group levels. Transcriptome analysis showed that IDF caused hepatic changes in genes (Ehhadh, PPARα, FADS, CPT1, CPT2, SCD-1, Acadm, and CYP7A1) related to fatty acid degradation, and this result coincided with that of the gene expression validation result. CONCLUSION: Overall, our research offers crucial data for the logical development of dietary fiber from quinoa bran with nutritional purposes. [ABSTRACT FROM AUTHOR]

To investigate the optimal extraction process and functional characteristics of soluble dietary fiber (SDF) from corn bran. This study used corn bran, a by-product of corn processing, as raw material to extract soluble dietary fiber from corn bran through composite enzyme modification. The optimal process parameters were determined through single factor experiments and response surface methodology optimization, and their physicochemical properties were studied. The results showed that the extraction yield of SDF reached the highest value of 16.64%±0.21% when the content of cellulase was 1.5%, the content of xylanase was 1%, the enzymolysis temperature was 55 °C and enzymolysis time was 150 min. Its solubility was 87.63%±0.43%, the holding water capacity was 2.87±0.16 g/g, the oil holding capacity was 2.30±0.12 g/g, the glucose adsorption capacity was 5.32±0.12 mmol/g. Under simulated stomach (pH2.0) and intestinal environment (pH7.0), cholesterol adsorption capacity was 11.74±0.15 and 42.93±0.08 mg/g and sodium cholacte adsorption capacity was 15.43±0.17 and 50.67±0.10 mg/g, respectively. The research results can provide theoretical reference for the development and utilization of soluble dietary fiber from corn bran. [ABSTRACT FROM AUTHOR]

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour's limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread's nutritional value and prolong its shelf life. [ABSTRACT FROM AUTHOR]

Microbial enzyme preparations (EPs) of the cellulolytic, proteolytic and phytase action, as well as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch polysaccharides and phytin by means of targeted biocatalysis upon action on grain bran. The use of EPs and multienzyme compositions (MECs) is inherently a modern tool for intensification of biochemical processes underlying one or another food technology. At the same time, EPs allow modifying products of processing plant raw materials, in particular cereal, leguminous and oil-bearing crops (deep processing) and obtain valuable feed and food ingredients. Two multienzyme compositions based on domestic and foreign EPs have been developed and scientifically substantiated. Optimal conditions have been determined for conducting enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed MECs has been shown: the proportion of reducing substances (RS) in the hydrolysates under study increased compared to the mass fraction of the autolysates of wheat and three-component bran by 2.8 and 2.3 times (MEC‑1) and by 3.5 and 2.7 times (MEC‑2), respectively. The content of soluble protein increased by 4.7 and 3.0 times (MEC‑1) and by 6.4 and 4.2 times (MEC‑2). The proportion of soluble phosphorus increased on average by 3.0–3.5 times when using MEC‑1 and MEC‑2. It has been found by gel-electrophoresis that the fractions containing low-molecular-weight peptides and free amino acids (MW < 1000 Da) in the hydrolysates obtained using MECs exceeded by 3–4 times the corresponding fraction in the hydrolysates obtained under the action of endogenous enzymes (autolysis). With that, according to the HPLC results, the concentration of amino acids that are most valuable in terms of nitrogenous nutrition of yeasts (aspartic acid, arginine) increased on average by 2.5–3.0 times, the concentration of valine by 5 times, histidine and isoleucine by 2.0–2.5 times in the experimental hydrolysates of three-component bran.

The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.

Simple Summary: The use of by-products such as rye bran in sow diets is interesting in terms of functional ingredients, cost, and sustainability. Rye bran has many positive properties for the intestinal health of sows, so its use in their diet is appropriate. In this study, the effects of rye bran in a compound feed for lactating sows were investigated with regard to performance in terms of loss of body weight and backfat thickness in the sow as well as weight gains in piglets. There was no significant effect of rye bran on the performance of sows concerning the above parameters. The daily weight gains of the piglets also showed no differences. From a cost and sustainability perspective, the use of by-products such as rye bran in sow diets is of particular interest. Rye bran has valuable ingredients that have potential benefits for the gut health of sows. The aim of this study was to investigate the effects of including 15% rye bran in the sows' feed on the performance of sows and piglets. The feeding started one week before the farrowing date and ended at weaning. Performance was evaluated by measuring sow (n = 175) and piglet body weight (n = 1372) and sows' backfat thickness (n = 80). These data were additionally used to calculate the colostrum intake of the suckling piglets and the sows' milk production. It was found that there were no differences in the performance parameters between the experimental and control groups. However, this study showed that the piglets with light birth weight (LBW (<1000 g)) and medium birth weight (MBW (1000–1500 g) consumed more colostrum when the sows were fed rye bran (LBW: C/R 203.0 ± 39.2 g/214.3 ± 35.9 g; MBW: 291.3 ± 39.0 g/298.5 ± 36.4 g). It can be concluded that including 15% rye bran in the feed of lactating sows has no obvious negative effects on the performance of sows and piglets. Further studies are needed to evaluate the possible positive effects of rye bran. [ABSTRACT FROM AUTHOR]

This study investigated, for the first time, the effect of different solvent extraction and regional variation on the phenolic constituents and the in vitro antioxidant (ABTS, DPPH, FRAP), antihemolytic and antihyperglycemic activities of twelve bran and husk samples from local Durum wheat (Triticum turgidum Desf.) and barley (Hordeum vulgare L.) and their derived products, scorched immature durum wheat grains (frik) and parboiled immature barley grains (mermez). PCA analysis allowed us to choose twenty from sixty extracts according to their biological activities for identification and quantification by HPLC–DAD–ESI–MS. It seems from our findings that the degree of maturity and processing of the grain affects the phytochemical constituents of bran and husk, A significant amount of TP content was detected using Folin–Ciocalteu method 3.430 ± 0.144 and 0.064 ± 0.001 mg GAE g−1 DM, the result revealed that all the extracts showed a variable antioxidant and α-amylase inhibitory activities. Eleven phenolic compounds were detected, catechin, malic acid and quinic acid were the most abundant, highest amount found in scorched immature wheat bran (frik), most relevant compounds contributing to alpha amylase inhibition were catechin and malic acid, suggesting the health benefits of frik while caffeic acid 3-O-glucuronide and P-coumaric acid correlated positively with antihemolytic effect. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Marine & Coastal Science is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Xylanases are hydrolytic enzymes that have tremendous applications in different sectors of life, but the high cost of their production has limited their use. One solution to reduce costs and enhance xylanase production is the use of agro-wastes as a substrate in fungal cultures. In this study, olive mill pomace (OMP) and barley bran (BB) were used as carbon sources and possible inducers of xylanase production by three species of Trichoderma (atroviride, harzianum, and longibrachiatum), one major xylanase producer. The experiments were conducted under a solid-state fermentation system (SSF) in flask cultures and a packed-bed bioreactor. Cultures of OMP and BB were optimized by examining different ratios of OMP and BB, varied particle sizes, and inoculum size for the three species of Trichoderma. The ratio of 8:2 OMP and BB yielded the highest xylanase activity, with a particle size of 1 mm at 29 °C and an inoculum size of 1 × 107 spores/mL. Studying the time profile of the process revealed that xylanase activity was highest after seven days of incubation in flask SSF cultures (1.779 U/mL) and after three days in a packed-bed bioreactor (1.828 U/mL). The maximum percentage of OMP degradation recorded was about 15% in the cultures of T. harzianum flask SSF cultures, compared to about 11% in T. longibrachiatum bioreactor cultures. Ammonium sulfate precipitation and dialysis experiments showed that Xylane enzyme activity ranged from 0.274 U/mL in T. harzianum to 0.837 U/mL in T. atroviride when crude extract was used, with the highest activity (0.628 U/mL) at 60% saturation. Xylose was the main sugar released in all purified fractions, with the G-50 and G-75 fractions showing the maximum units of xylanase. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Oxidative stress induced by hydrogen peroxide (H2O2) can lead to cellular damage, contributing to degenerative diseases and aging. Black rice bran is a functional food known for its antioxidant properties, which are crucial in reducing the adverse effects of oxidative stress and maintaining redox balance. In this study, we aimed to investigate the protective effect of the extract of black rice bran (EBRB) 'Sembada Hitam' on Vero cells against H2O2 toxicity. To evaluate the protective effect, a co-culture method was employed, and cell viability was assessed using the MTT assay. Additionally, cell growth was examined through trypan blue staining. Vero cells were exposed to different concentrations of H2O2 and EBRB for a 24-hour period. The results demonstrated that EBRB at concentrations of 15.625, 250, and 500 µg/mL exhibited a protective effect on Vero cells exposed to H2O2 at concentrations of 100, 200, and 400 µM, respectively. Notably, when Vero cells were treated with EBRB at concentrations of 250 or 500 µg/mL for five days in conjunction with H2O2 exposure at concentrations of 200 or 400 µM for 24 hours, a significant decrease in cell viability was observed on day 3. Based on the collective findings, it can be concluded that EBRB has the potential to protect Vero cells against H2O2 -induced toxicity, but primarily during a short-term incubation period. Overall, this study highlights the protective properties of EBRB against H2O2 -induced cellular damage and emphasizes the importance of further investigations to fully elucidate the underlying mechanisms and potential long-term effects of EBRB on cell viability. [ABSTRACT FROM AUTHOR]

In order to reduce the adverse effects of bran on whole wheat flour products, the bran was modified by cellulase and xylanase in cooperation with basidiomycetes, and then it was added back to wheat flour to prepare recombinant whole wheat flour and its noodles. The effects of bacteria-enzymes synergistic modified bran on the quality of recombinant whole wheat flour and its noodles were investigated by determining the powder properties, dynamic rheological properties, and mechanical, cooking, and textural properties of whole wheat noodles. The results showed that compared with the unmodified bran, the content of the components of the bran changed significantly after 5 days of synergistic modification. The content of insoluble dietary fiber (IDF) decreased by 20.5%, the content of protein increased by 16.1%, and the content of soluble arabinoxylan (WEAX) increased significantly by 442.6% (P<0.05). The quality index and stability time of recombinant whole wheat flour were significantly increased (P<0.05), and the dough viscoelasticity was increased. The cooking loss rate and breaking rate of whole wheat noodles were decreased, the breaking force and flexibility were increased, the hardness was significantly decreased, and the elasticity was significantly increased (P < 0.05). In summary, the synergistic modification treatment of bacteria and enzymes improves the quality of recombinant whole wheat flour by degrading IDF in bran and increasing the content of soluble dietary fiber (SDF), thereby improving the quality of whole wheat noodles. Moreover, the quality of recombinant whole wheat flour and noodles fermented with bran for 5 days after enzymatic hydrolysis is better. [ABSTRACT FROM AUTHOR]

Simple Summary: Increasing numbers of livestock and aquaculture are resulting in insufficient feed. As a result, the use of unconventional raw materials is receiving increased attention. Corn bran (CB) is a by-product of corn starch production, which is high in yield and dietary fiber but low in price. Whether CB can be used in laying ducks' diet and its maximum level remain unknown. In this study, the highest dietary CB level was set at 12%, which is double its maximum level in the laying duck industry. The results showed that the inclusion of 3%, 6%, 9%, and 12% CB in laying ducks' diet under iso-energy and iso-nitrogen conditions had no adverse impacts on laying performance. Feeding ducks a 12% CB diet also improved digestive organ development, cecal beneficial bacterium population and beneficial metabolite production, albumen height, Haugh unit, and yolk color of eggs. The data suggested that the level of CB can reach up to 12% in a laying duck diet under iso-energy and iso-nitrogen conditions. The application of corn bran (CB) to laying ducks via iso-energy and iso-nitrogen diets is rarely reported. Six hundred laying ducks (49 weeks) were equally assigned to five treatments: the control group with 0% CB and the other four groups with 3%, 6%, 9%, and 12% CB. The experiment lasted for 11 weeks. With the increase in CB, the relative weight of the proventriculus, gizzard, and ileum and the content and proportion of butyric acid in the cecal digesta were quadratically changed (p < 0.05), and the highest value was observed in the 12% CB group. Compared with the control, the 12% CB group showed decreased Deferribacteres, Spirochaetota, and Fusobacteriota at the phyla level and showed increased Pediococcus and decreased Bifidobacterium and Rikenellaceae_RC9_gut_group at the genus level (p < 0.10); the 12% CB group also showed 46 different metabolites, which are related to Lactobacillus and Pediococcus (p < 0.05). The 12% CB group showed increased (p < 0.05) albumen height at week 8 and yolk color at weeks 4 and 8 compared with the control. Overall, dietary inclusion of 3% to 12% CB is a possible feeding strategy for laying ducks under iso-energy and iso-nitrogen conditions, and the 12% CB group was more effective. [ABSTRACT FROM AUTHOR]