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ABSTRACT This study investigated the effects of incorporating defatted rice bran (DRB) at different concentrations (0.5%, 1%, 1.5%, and 2%) on the quality, microbiological, and sensory characteristics of probiotic low‐fat yogurt (LFY) during a 21‐day storage period at 4°C. DRB is rich in dietary fiber, essential amino acids, vitamins, and bioactive compounds, and its addition aimed to enhance the nutritional and functional properties of LFY. LFY samples were evaluated for proximate composition, hardness, viscosity, syneresis, color characteristics, rheology, and sensory evaluation. Also, microbiological analysis includes total bacterial counts (TBC), Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum counts. Results indicated that DRB addition significantly (p < 0.05) increased probiotic counts, especially at 1% and 1.5% concentrations, with these samples maintaining higher bacterial stability over the storage period. DRB‐added LFY also showed improved nutritional profiles, with increased TS, protein, ash, fiber, and antioxidant activity. Additionally, hardness, viscosity, and rheology (G′ and G″) values significantly (p < 0.05) increased with the addition of DRB, while syneresis significantly (p < 0.05) decreased. However, higher DRB concentrations negatively affected the color, with lightness decreasing and the browning index increasing. This also impacted sensory characteristics, resulting in lower scores for color, flavor, and overall acceptability, particularly in LFY with 2% DRB. To conclude, moderate DRB addition (up to 1.5%) optimally balances the enhancement of probiotic and nutritional properties with acceptable sensory quality offering a viable strategy for producing functional low‐fat yogurt. [ABSTRACT FROM AUTHOR]

The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of locally grown crops as substitutes for costly imported wheat flour. The amino acid composition, antioxidant and anti-inflammatory properties of the cookies from whole wheat, sweet potato, rice bran and peanut (56.25:18.75:5:20; 37.50:37.50:5:20; 18.75:56.25:5:20% as WPRG 1, WPRG 2, WPRG 3) composite flour blends, respectively, were obtained in this study. The 100% whole wheat and 100% refined flours served as control 1 and 2, respectively. The level of hydrophobic and aromatic amino acids was significantly (p < 0.05) high in WPRG 2 (~ 30 and ~ 10%), respectively when compared to others. However, the branched chain amino acids and Fischer ratio was significantly (p < 0.05) high in WPRG 1 (11.40% and 1.29), respectively, which could have contributed to their improved bioactivities. Notably, the composite cookie samples WPRG 1, 2 and 3 had higher hydroxyl (73.86 − 84.16%), DPPH (76.52 − 84.60%) radical scavenging as well as ferric reducing antioxidant (0.64–0.87 mmolFe2+/mg) properties than the control samples WWF and CWF, respectively. On the contrary, the metal chelating activities of the cookies WPRG 1–3 were not significantly (p > 0.05) different from control samples WWF and CWF. The improved amino acid profile and enhanced antioxidant properties of the composite cookies might have effectively influenced their anti-inflammatory properties (IC50; < 26 μg/ml) when compared to the control samples (IC50; ~ 40 μg/ml), respectively. Hence, the cookies that comprised of antioxidants and anti-inflammatory potentials needed in human health, were acceptable by the consumers. [ABSTRACT FROM AUTHOR]

Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the protective effect of the GABA encapsulation technique using gum arabic (GA) and maltodextrin (MD) and the freeze-drying method. The impact of different ratios of the wall material GA and MD on morphology, GABA content, antioxidant activity, encapsulation efficiency, process yield, and physical properties were analyzed. Results showed that the structure of encapsulated GABA powder was similar to broken glass pieces of various sizes and irregular shapes. The highest GABA content and encapsulation efficiency were, respectively, 90.77 mg/g and 84.36% when using the wall material GA:MD ratio of 2:2. The encapsulated powder's antioxidant activity was 1.09–1.80 g of encapsulation powder for each formula, which showed no significant difference. GA and MD as the wall material in a 2:2 (w/w) ratio showed the lowest bulk density. The high amount of MD showed the highest Hausner ratio (HR), and Carr's index (CI) showed high encapsulation efficiency and process yield. The stability of encapsulated GABA powder can be kept in clear glass with a screw cap at 35 °C for 42 days compared to the non-encapsulated one, which can be preserved for only 18 days under the same condition. In conclusion, this study demonstrated that the freeze-drying process for GABA encapsulation preserved GABA component extracts from brown rice while increasing its potential beneficial properties. Using a wall material GA:MD ratio of 2:2 resulted in the maximum GABA content, solubility, and encapsulation efficiency while having the lowest bulk density. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality. [ABSTRACT FROM AUTHOR]

Today, bran is considered a functional compound in the food industry. The aim study was to investigate different processing methods of rice bran to improve its physicochemical characteristics. Treatments were prepared in 12 groups, control (C0), 4 samples hydrothermal treated H1 and H2 (1 and 2 h at 30 °C, respectively), H3 and H4 (1 and 2 h at 80 °C, respectively), 4 samples microwave treated M1 and M2 (4 and 7 min at a 600 w, respectively), M3 and M4 ((4 and 7 min at a 600 w, respectively), 4 samples hydrothermal -microwave treated HM1 and HM2 (First, 1 and 2 h at 50 °C, respectively, then 4 min at 750 w), HM3 and HM4 (First, 1 and 2 h at 50 °C, respectively, then 7 min at 750 w). The results showed that the hydrothermal - microwave method was more effective in reducing phytic acid than the other two methods (p<0.05) so the HM4 treatment had the lowest amount of phytic acid (p<0.05). The color value test showed the lowest ΔE change was related to rice bran hydrothermal treated (H1 with ΔE equal to 6.36) (p<0.05). The hydrothermal -microwave process showed the highest retention of iron, zinc, and calcium (p<0.05). Most minerals were shown in HM1 (6.68, 1.56, and 106.43 ppm, respectively). The heavy metals test indicated that in all treatments, the number of heavy metals significantly decreased compared to the control (p<0.05). However, the microwave method was more effective than others (p<0.05). Therefore, it can be concluded that using the hydrothermal -microwave method provides better quality rice bran. [ABSTRACT FROM AUTHOR]

Background and Objectives: The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties. Findings: The functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed. Conclusion: The study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications. Significance and Novelty: This study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector. [ABSTRACT FROM AUTHOR]

The bioactive compounds in herbal extracts may provide effective hair loss treatments with fewer side effects compared to synthetic medicines. This study evaluated the effects of Buebang 3 CMU and Sanpatong rice bran extracts, macerated with dichloromethane or 95% ethanol, on hair growth promotion and hair loss prevention. Overall, Buebang 3 CMU extracts contained significantly higher levels of bioactive compounds, including γ-oryzanol, tocopherols, and various polyphenols such as phytic acid, ferulic acid, and chlorogenic acid, compared to Sanpatong extracts. Additionally, ethanolic extracts demonstrated greater bioactive content and antioxidant activities than those extracted with dichloromethane. These compounds enhanced the proliferation of human hair follicle dermal papilla cells (HFDPCs) by 124.28 ± 1.08% (p < 0.05) and modulated anti-inflammatory pathways by reducing nitrite production to 3.20 ± 0.36 µM (p < 0.05). Key hair growth signaling pathways, including Wnt/β-catenin (CTNNB1), Sonic Hedgehog (SHH, SMO, GLI1), and vascular endothelial growth factor (VEGF), were activated by approximately 1.5-fold to 2.5-fold compared to minoxidil. Also, in both human prostate cancer (DU-145) and HFDPC cells, the ethanolic Buebang 3 CMU extract (Et-BB3-CMU) suppressed SRD5A1, SRD5A2, and SRD5A3 expression—key pathways in hair loss—by 2-fold and 1.5-fold more than minoxidil and finasteride, respectively. These findings suggest that Et-BB3-CMU holds promise for promoting hair growth and preventing hair loss. [ABSTRACT FROM AUTHOR]

The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters, while flavonol content consistently increased across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their reduction. A treatment-specific decrease in ANFs, including condensed tannins, oxalates, and phytates, was observed. HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites, which clustered in a group-specific manner, indicating notable group-wise metabolite variations. Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile. [ABSTRACT FROM AUTHOR]

Rice bran oil is recommended by the World Health Organization as one of the three major healthy edible oils (along with corn and sesame oils), owing to its unique fatty acid composition and functional components. This study screened, organized, and analyzed a large number of studies retrieved through keyword searches, and investigated the nutritional value and safety of rice bran oil. It reviews the stability of raw rice bran materials and the extraction and refining process of rice bran oil and discusses food applications and sub-health regulations. Research has found that a delayed stabilization treatment of rice bran seriously affects the overall quality of rice bran oil. Compared with traditional solvent extraction, the new extraction technologies have improved the yield and nutritional value of rice bran oil, but most of them are still in the research stage. Owing to the lack of economical and applicable supporting production equipment, extraction is difficult to industrialize, which is a challenging research area for the future. Rice bran oil has stronger antioxidant stability than other edible oils and is more beneficial to human health; however, its application scope and consumption are limited owing to the product price and lack of understanding. Rice bran oil has significant antioxidant, anti-inflammatory, anti-cancer, hypoglycemic, lipid-lowering, and neuroprotective effects. Further exploratory research on other unknown functions is required to lay a scientific basis for the application and development of rice bran oil. [ABSTRACT FROM AUTHOR]

Purpose: To investigate the molecular mechanism underlying the antioxidant effect of red sticky rice bran extract (RRBE; a pigmented strain of Oryza sativa L.) in human hepatocellular carcinoma cell line. Methods: Human hepatocellular carcinoma HuH-7 cells were treated with the ethanol extract of RRBE in the presence or absence of EX-537 (Sirtuin 1 inhibitor), dexamethasone (NF-κB inhibitor), brusatol (Nrf-2 inhibitor), or HO-1 inh (HO-1 inhibitor) before exposure to hydrogen peroxide-induced oxidative stress. Intracellular ROS and glutathione levels were assessed using CellROX™ green reagent and GSH-Glo™ glutathione assay, respectively. Levels of nuclear factor erythroid 2-related factor 2 (Nrf-2) and expression of heme oxygenase-1 (HO-1) were determined using immunofluorescent assay and real-time polymerase chain reaction (RT-PCR), respectively. Results: None of the tested inhibitors affected the ability of RRBE to reduce the level of ROS. Treatment with RRBE significantly decreased intracellular ROS and glutathione levels in HuH-7 cells undergoing oxidative stress (in the presence of BST and HO-1 inh; p < 0.05). Furthermore, Nrf-2 expression and HO-1 gene were significantly enhanced and upregulated respectively in HuH-7 cells pre-treated with RRBE (p < 0.05). Conversely, these effects were attenuated in the presence of brusatol. Conclusion: Antioxidant property of RRBE is mediated through the activation of Nrf-2 and HO-1 pathways. These insights pave way for the development of functional foods or supplementary medicines aimed at preventing and treating NCDs in the future. [ABSTRACT FROM AUTHOR]

Simple, cost‐effective, and practical techniques can enhance the shelf life of cold‐pressed oils. This study evaluated sesame seed (SS) cold‐pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (p <.05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (p <.05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ‐oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold‐pressing of oil‐bearing seeds and agro‐industrial by‐products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Simple Summary: The objective of this study was to investigate the regulatory effects of replacing a high-concentrate diet with a high-fiber content feed, which consists of wheat bran, rice bran, and corn bran, on the productive performance, meat quality, and fat acid composition. Our findings showed that increasing dietary fiber content significantly increased average daily feed intake (ADFI), up-regulated carbohydrate metabolism-related metabolites, proliferated abundances of fiber-degradable microbial communities, such as Lactobacillus and Bifidobacterium, and significantly down-regulated lipid metabolism and cofactors and vitamin metabolism. Our findings indicated that higher dietary fiber content significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. This finding may provide an altered method for rearing domestic Chinese pigs. The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p < 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p < 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p < 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. [ABSTRACT FROM AUTHOR]

BACKGROUND: In this work, water transition points (first transition: monolayer–multilayer water; and second transition: multilayer–free and solvent water) of different parts of jasmine rice including white rice, brown rice and bran were identified through the integration of sorption isotherm and dielectric properties data. Desorption isotherm data were fitted to four established models to select the optimal model for describing the sorption behaviors. Then, dielectric properties such as dielectric constant (ε′) and dielectric loss factor (ε″) were measured across various moisture content levels within the frequency range of 200–20 000 MHz. RESULTS: A type III isotherm was observed for all samples and the Peleg model was the best fit with the experimental data. Monolayer moisture content of the samples, estimated using the GAB model, ranged from 3.25% to 4.17% dry basis. For dielectric properties, frequency and moisture dependencies were evident for all sample types. Moreover, the sorption isotherm models effectively described the relationship between water activity (aw) and dielectric properties as reflected by their goodness of fit, and their strong correlation through principal component analysis and Pearson's correlation results. CONCLUSION: The first water transition occurs at aw values of 0.11, 0.12, and 0.22, while the second transition appears at aw values of 0.9, 0.9 and 0.75–0.85 for white rice, brown rice and bran, respectively. This knowledge will be useful for food processors, providing insights into the optimization of food processing and storage conditions to extend food products' shelf life. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW‐oleogel‐based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax‐oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW‐whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel‐based aerosol whipped cream using liquid vegetable oil. [ABSTRACT FROM AUTHOR]

Summary: Baicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of using different vegetable brans as organic carbon source in synbiotic system fertilization on the nitrification process, plankton composition, and growth of Penaeus vannamei in the nursery phase, also comparing it with the biofloc system. An extended nursery rearing was carried out for 53 days, at a density of 2000 shrimp m−3 (initial weight: 0.03 ± 0.01 g). The following treatments were established, with five repetitions: CW, clear water (control); BFT, biofloc system; RB, synbiotic system fertilized with rice bran; SB, synbiotic system fertilized with soybean bran; and WB, synbiotic system fertilized with wheat bran. The synbiotic fertilization protocol used a commercial blend of Bacillus subtilis and Bacillus licheniformis, molasses, sodium bicarbonate as buffer, and water. The fertilizers were processed by an anaerobic (24 h) and an aerobic (24 h) phase. BFT treatment used molasses as organic carbon source. At the end of the trial, final weight was higher in CW, BFT, and RB treatments than in WB. In RB, SB, and WB treatments, TAN was controlled between days 10 and 14 and NO2−-N was controlled from day 40 of the trial, resembling a newly started system. At the end of the trial, a higher abundance of coccoid and bacillus was observed in the RB treatment, while a higher abundance of vibrio bacteria was observed in WB. Rice bran proved to be the best alternative for the synbiotic fertilization, as it presented a final weight (3.27 g) similar to BFT and CW treatments, and higher than WB (2.61 g). Also, the use of rice bran produced a high load of microorganisms, which can improve shrimp growth. [ABSTRACT FROM AUTHOR]

Androgenetic alopecia (AGA) is a genetic condition characterized by an excessive response to androgens, leading to hairline regression in men and hair thinning at the vertex in women, which can negatively impact self-esteem. Conventional synthetic treatments for AGA are often limited by their side effects. In contrast, Thai medicinal plants offer a promising alternative with fewer adverse effects. This study investigates the synergistic phytochemical and pharmacological effects of a novel Hair RiseTM microemulsion, formulated with bioactive extracts from rice bran (Oryza sativa), shallot bulb (Allium ascalonicum), licorice root (Glycyrrhiza glabra), and corn kernels (Zea mays), for the treatment of hair loss. The microemulsion, in concentrations of 50%, 75%, and 100% (v/v), significantly enhanced the proliferation of human hair follicle dermal papilla cells (HFDPCs) compared to minoxidil. Additionally, it upregulated critical hair growth signaling pathways, including Wnt/β-catenin (CTNNB1), Sonic Hedgehog (SHH, SMO, GLI1), and vascular endothelial growth factor (VEGF), surpassing standard controls such as minoxidil and purmorphamine. The microemulsion also demonstrated potent anti-inflammatory and antioxidant properties by reducing nitric oxide production and oxidative stress, factors that contribute to inflammation and follicular damage in AGA. Furthermore, Hair RiseTM inhibited 5α-reductase (types 1–3), a key enzyme involved in androgen metabolism, in both human prostate cancer cells (DU-145) and HFDPCs. These findings suggest that Hair RiseTM microemulsion presents a promising natural therapy for promoting hair growth and reducing hair loss via multiple synergistic mechanisms, offering a potent, plant-based alternative to synthetic treatments. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the cellulase production of four fungi: Aspergillus terreus NIH2624, Aspergillus clavatus NRRL1, Aspergillus versicolor CBS583.65 and Aspergillus phoenicis ATCC3157, under submerged cultivation conditions. When these fungi were cultured in shake flasks using Mandels and Weber's minimal medium with 1% sugarcane bagasse as a carbon source and 1.8 g/L of rice bran extract as a nitrogen source, A. terreus showed maximum cellulase production (filter paper activity (FPase) 3.35 U/mL; carboxymethyl cellulase activity (CMCase) 1.69 U/mL). Consequently, A. terreus was selected for the optimization study for cellulase production. Among the different tested carbon sources, A. terreus showed higher CMCase activity when it was cultivated on delignified sugarcane bagasse (1.64 U/mL) and higher FPase activity on sugarcane straw (7.95 U/mL). Regarding the nitrogen sources, the maximum FPase activity was observed when using rice bran (FPase, 8.90 U/mL) and soybean meal (FPase, 9.63 U/mL). The optimized fermentation medium (minimal medium with delignified sugarcane bagasse and rice bran as carbon and nitrogen sources, respectively) resulted in an enzymatic cocktail mainly composed of xylanases, with a maximum activity of 1701.85 U/mL for beechwood xylan, 77.12 U/mL for endoglucanase and 21.02 U/mL for cellobiohydrolase. Additionally, the enzymatic cocktail showed efficient activities for β-glucosidase, β-xylanase, arabinofuranosidase and lytic polysaccharide monoxygenases (LPMOs). This cellulase enzyme solution has the potential to efficiently hydrolyze lignocellulosic biomass, producing second-generation sugars in biorefineries. [ABSTRACT FROM AUTHOR]

Metallic titanium ingots can be manufactured via thermal decomposition of titanium sulfides. In our previous study, we thermodynamically and experimentally investigated the phase relationship of titanium oxides and sulfides under carbothermic and hydrogen gas flow atmospheres, that is, non-carbothermic atmospheres. Recently, carbon neutral processes for metallurgical processes that use plant-based biomass, which plays essential roles in environmental protection, have been focused. In this study, the gasification behavior of biomass was investigated by thermal gravimetry-differential thermal analysis, and the deoxidization and sulfurization behaviors that generate titanium sulfides were also experimentally investigated. The gasification behavior differs according to the type of biomass, including the amounts of H2O in the biomass. The reaction temperature for CO2 generation decreased with increasing biomass H2O content. However, the total amounts of generated gas ratios of H2O/CO2 were hardly different, and the partial pressures of oxygen during gasification were also fixed as a function of temperature. The products were analyzed using X-ray diffractometry and identified as titanium disulfide (TiS2), similar to a carbothermic process. [ABSTRACT FROM AUTHOR]

Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inexpensive solid-state fermentation (SSF) pre-treatment using three mould isolates. Medium substitution by directly using untreated rice bran or cereal dust did not significantly increase the yield of bacterial cellulose produced by Novacetimonas sp. (NCBI accession number PP421219) compared to the standard Hestrin–Schramm (HS) medium. In contrast, rice bran fermented with Rhizopus oligosporus yielded the highest bacterial cellulose (1.55 ± 0.6 g/L dry weight) compared to the untreated control (0.45 ± 0.1 g/L dry weight), demonstrating an up to 22% increase in yield. Using the SSF process, the media production costs were reduced by up to 90% compared to the standard HS medium. Physicochemical characterisation using SEM, EDS, FTIR, XPS, XRD, and TGA was performed to gain insights into the internal structure, morphology, and chemical bonding of differently produced BC, which revealed comparable biopolymer properties between BC produced in standard and waste-based media. Hence, our findings demonstrate the effectiveness of fungal SSF for transforming abundant cereal waste into BC, providing a circular economy solution to reduce waste and convert it into by-products to enhance the sustainability of the cereal industry. [ABSTRACT FROM AUTHOR]

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste. [ABSTRACT FROM AUTHOR]

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The Camellia oleifera meal (COM), a primary byproduct of oil-tea processing, often being discarded or used as a low-grade fertilizer due to its low value. The underutilization has become a significant bottleneck hindering the high-quality development of the oil-tea industry. In this study, the production of antibiotic-free feed additives through the solid-state fermentation of COM by Acremonium terricola was investigated. Our findings revealed that a saponin concentration of 5 mg/mL significantly enhanced the production of cordycepic acid (70.4 mg/g), ergosterol (3.32 mg/g), and chitin (110 mg/g) by A. terricola. This concentration also promoted chitin production and the activities of peroxidase (POD) and Na+/K+-ATPase, thereby maintaining cellular homeostasis and energy balance in A. terricola. Solid-state fermented rice bran (RB), wheat bran (WB), and desaponificated COM (containing 2.6 mg/100 g of tea saponin) were all found to be beneficial for increasing the production of cordycepic acid and ergosterol. The blend of COM, RB, and WB in the ratio of 15:65:20 was particularly advantageous for the production and accumulation of cordycepic acid and ergosterol, yielding 1.54 and 1.43 times, 1.27 and 1.37 times, and 1.98 and 5.52 times more than those produced by WB, RB, and COM alone, respectively.Meantime, the difference in contents of sugar and protein in A. terricola cultures (ATCs) using combination were not significant compared to RB and WB. These results indicated that COM can partially replace foodstuffs or food by-products to prepare antibiotic-free feed additives by A. terricola. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULT CONCLUSION Plant‐based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant‐based beverages.Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high‐pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions.The synergistic combination of plant proteins and the effective utilization of co‐processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant‐based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel. [ABSTRACT FROM AUTHOR]

This study aimed to investigate whether fermented rice bran can substitute soybean meal in the diet of the grey mullet. Four different substitution levels (0, 5, 10, and 15%) in the diet were investigated for soybean meal replacement with fermented rice bran (FRB). In the 0-10% replacement groups, weight, specific growth rate, feed efficiency ratio, body protein level, and protein efficiency ratio were significantly higher (P<0.05) compared to the 15% replacement group. Additionally, there was no difference (P>0.05) in the grey mullet's growth rate in the 0 and 10% replacement treatments. Furthermore, replacing up to 15% of soybean meal with fermented rice bran (FRB) did not significantly affect the overall immunity of the grey mullet. Additionally, incorporating fermented rice bran (FRB) significantly increased the gut microbiota counts (P< 0.05). The greatest increase in the gut microbiota was observed when up to 5% of soybean meal was replaced with FRB. From an economic perspective, substituting up to 5% of soybean meal with FRB reduced the cost of formulating the diet by 0.64% and decreased the cost per kilogram of weight gain by 5 to 10%, or approximately 9.9 and 1.5%, respectively. Overall, the study suggests that replacing up to 10% of rice bran with FRB can enhance growth performance, feed consumption, body composition, intestinal microbiota counts, and financial viability in the grey mullet (Mugil cephalus). [ABSTRACT FROM AUTHOR]

Fermentation technology is essential for raising feed's nutritional content and improving quality. The purpose of the current feeding study was to assess the impact of switching from raw rice bran to fermented rice bran (FRB) on the growth performance, nutritional consumption, economic value, and histological alterations in the gut and liver of the grey mullet, Mugil cephalus (with an initial weight of 5.7 ± 0.01g). The control diet (c) and the other three isoproteic (27% crude protein) diets (B50, B75, and B100) were formulated with FRB replacing 50, 75, and 100% of the rice bran, respectively. Following a 60-day feeding period, the grey mullet given the B100% diet had greater final weight, weight gain, specific growth rate, and protein contents in their bodies compared to the control group (P< 0.05). Additionally, the fish given the B100% diet showed improved feed conversion ratio, protein efficiency ratio, and feed efficiency ratio values. Furthermore, the insertion of FRB resulted in a substantial increase in the count of intestinal microbiota (P< 0.05). In contrast to the control group, the fermented therapies had no detrimental effects on the overall immunity. From an economic perspective, the cost of formulating the diet increased by 0.88% when rice bran was fully replaced with fermented rice bran (FRB) (B100). The results of this study suggest that substituting rice bran with FRB up to 100% may improve growth performance, feed consumption, gut health, and profitability in juvenile M. cephalus. [ABSTRACT FROM AUTHOR]

Hyperlipidemia has been suggested to be associated with dysregulation of lipid metabolism and gut microbiota. The present study prepared microencapsulated rice bran (MRB) with high stability based on in situ rice bran oil embedding and investigated the effects of MRB on lipid metabolism and gut microbiota in hyperlipidemic mice induced by high‐fat diet (HFD). Results showed that compared to HFD fed mice, lipid levels in serum and hepatic lipid accumulation were reduced in mice fed with MRB, which was potentially associated with the fact that MRB decreased the expression of genes related to lipogenesis (Srebp1c, Acc, Hmgcr, and Fas) and increased the expression of genes related to lipid catabolism (Hsl, Atgl) and oxidation (Acox, Cpt1, Ucp1) (p < 0.05). In gut, MRB supplementation significantly elevated the abundance of beneficial bacteria, such as Dubosiella and Faecalibaculum. In addition, significant increase in short‐chain fatty acid was observed in mice from MRB groups when compared to HFD groups (p < 0.05). Overall, this study suggested that MRB could alleviate the hyperlipidemia induced by HFD, which was related to the alteration of lipid metabolism and gut microbiota. [ABSTRACT FROM AUTHOR]

Bioinformatics has emerged as a valuable tool for screening drugs and understanding their effects. This systematic review aimed to evaluate whether in silico studies using anti-obesity peptides targeting therapeutic pathways for obesity, when subsequently evaluated in vitro and in vivo, demonstrated effects consistent with those predicted in the computational analysis. The review was framed by the question: "What peptides or proteins have been used to treat obesity in in silico studies?" and structured according to the acronym PECo. The systematic review protocol was developed and registered in PROSPERO (CRD42022355540) in accordance with the PRISMA-P, and all stages of the review adhered to these guidelines. Studies were sourced from the following databases: PubMed, ScienceDirect, Scopus, Web of Science, Virtual Heath Library, and EMBASE. The search strategies resulted in 1015 articles, of which, based on the exclusion and inclusion criteria, 7 were included in this systematic review. The anti-obesity peptides identified originated from various sources including bovine alpha-lactalbumin from cocoa seed (Theobroma cacao L.), chia seed (Salvia hispanica L.), rice bran (Oryza sativa), sesame (Sesamum indicum L.), sea buckthorn seed flour (Hippophae rhamnoides), and adzuki beans (Vigna angularis). All articles underwent in vitro and in vivo reassessment and used molecular docking methodology in their in silico studies. Among the studies included in the review, 46.15% were classified as having an "uncertain risk of bias" in six of the thirteen criteria evaluated. The primary target investigated was pancreatic lipase (n = 5), with all peptides targeting this enzyme demonstrating inhibition, a finding supported both in vitro and in vivo. Additionally, other peptides were identified as PPARγ and PPARα agonists (n = 2). Notably, all peptides exhibited different mechanisms of action in lipid metabolism and adipogenesis. The findings of this systematic review underscore the effectiveness of computational simulation as a screening tool, providing crucial insights and guiding in vitro and in vivo investigations for the discovery of novel anti-obesity peptides. [ABSTRACT FROM AUTHOR]

Simple Summary: Sugarcane bagasse (SB), one of the more unconventional feedstuffs, is a processed agricultural and industrial by product. Our results show that SB contains higher levels of crude fiber (42.1%) and neutral detergent fiber (81.3%) than soybean hulls, and it also exhibited the highest volumetric expansion when soaked in water (50 g expanding to 389.8 mL) compared to the other six materials we tested (vegetable scraps, soybean hulls, wheat bran, rice bran meal, rice bran, and corn DDGS). Meanwhile, previous studies have reported that SB is worth being developed and utilized as a pig feedstuff, which could effectively alleviate the shortage of feed resources in the swine industry. In the present study, we explored the effects of SB on the reproductive performance, constipation, and gut microbiota of gestational sows. Our results showed that dietary supplementation of 5% SB can be used as an equivalent substitute for soybean hulls to improve the reproductive performance of sows without affecting their gut microbiota. This experiment aimed to evaluate the effects of using sugarcane bagasse (SB) as a substitute for soybean hulls and wheat bran in the diet of pregnant sows on their reproductive performance and gut microbiota. A total of seventy-two primiparous sows were randomly divided into four treatment groups, with eighteen replicates of one sow each. The sows were fed a basal diet supplemented with 0% (CON), 5%, 10%, and 15% SB to replace soybean hulls from day 57 of gestation until the day of the end of the gestation period. The results showed that SB contains higher levels of crude fiber (42.1%) and neutral detergent fiber (81.3%) than soybean hulls, and it also exhibited the highest volumetric expansion when soaked in water (50 g expanding to 389.8 mL) compared to the other six materials we tested (vegetable scraps, soybean hulls, wheat bran, rice bran meal, rice bran, and corn DDGS). Compared with the CON, 5% SB significantly increased the litter birth weight of piglets. Meanwhile, 10% and 15% SB significantly increased the rates of constipation and reduced the contents of isobutyric acid and isovaleric acid in feces. Furthermore, 10% and 15% SB significantly disturbed gut microbial diversity with increasing Streptococcus and decreasing Prevotellaceae_NK3B31-group and Christensenellaceae_R-7-group genera in feces. Interestingly, Streptococcus had a significant negative correlation with isobutyric acid, isovaleric acid, and fecal score, while Prevotellaceae_NK3B31-group and Christensenellaceae_R-7-group had a positive correlation with them. In conclusion, our study indicates that 5% SB can be used as an equivalent substitute for soybean hulls to improve the reproductive performance of sows without affecting their gut microbiota. [ABSTRACT FROM AUTHOR]

Summary: This study explores the antibacterial potential of hydrolysates derived from rice bran protein (RBP) and sesame protein (SP) against Escherichia coli O157:H7 and Listeria monocytogenes. RBP and SP were hydrolysed by protease from Bacillus licheniformis (labelled as RBPH‐B and SPH‐B) and α‐chymotrypsin (denoted as RBPH‐C and SPH‐C), and subsequently fractionated into four molecular weight (MW) categories: F1 (>100 kDa), F2 (10–100 kDa), F3 (1–10 kDa), and F4 (<1 kDa). The antibacterial activities of these hydrolysates and their fractions were systematically evaluated. The results indicated that RBPH‐B and RBPH‐C, along with their fractions, exhibited notable efficacy against L. monocytogenes. Conversely, both SPH‐B, SPH‐C, and their fractions showed pronounced antibacterial activities against both pathogens. Notably, lower MW fractions (SPH‐B, SPH‐B‐F2, and SPH‐B‐F3) demonstrated superior antibacterial properties, effectively reducing bacterial populations to below detection limits (≥6 log CFU mL−1) at a concentration of 100 mg mL−1. Further analysis revealed that SPH‐B‐F3 markedly reduced the reaction time required to inhibit or eliminate E. coli O157:H7 and L. monocytogenes, with comparable times of 6 and 4 h, respectively. These findings highlight the potential application of specific SPH‐B fractions as antibacterial agents in the food industry. [ABSTRACT FROM AUTHOR]

This study aimed to examine the use of rice bran with enriched mangosteen rind in feed on the performance and cholesterol of quail egg yolks. The cage as a research tool was modified with ram wire on four sides, and a base with dimensions per box, length 59 cm, width 55 cm, height and base 30 cm. 15 food containers made of zinc measuring 48 x 6 x 6 cm were placed outside the cage. Using 15 bottles plastic at 800cc brand Medion as drinking bottles, Harnic HL3650 digital scales with an accuracy 1 gram for weighing feed, and HWH DJ602B digital scales with an accuracy of 0.01 gram for weighing eggs. The study used a completely randomized design with 3 treatments and 5 replications, with ten quails in each unit. The treatments tested were DP0 = control feed, DP1 = feed plus rice bran enriched with mangosteen peel flour without storage, and DP2 = feed plus rice bran enriched with mangosteen peel flour which is stored for 1 month. The mean differences between treatments were analyzed using the BNT test. The variables observed were feed intake, body weight gain, feed conversion, and egg yolk cholesterol. The results showed that the treatment given was significantly different (P<0.05) on feed intake, while body weight gain, feed conversion, and egg yolk cholesterol were not significantly different (P>0.05). The amount of feed consumed by quail fed rice bran with enriched mangosteen peel flour had different responses. The smallest amount consumed was found in the DP1 test feed. However, regarding weight gain, feed conversion and egg yolk cholesterol, the experimental feed did not show a good response. Homemade feed is 40.9% more expensive than commercial BR I broiler chicken feed. [ABSTRACT FROM AUTHOR]

Rice bran, which is abundant in dietary fiber and phytochemicals, provides multiple health benefits. Nonetheless, its effects on neuroinflammation and gut microbiota in postmenopausal conditions are still not well understood. This study investigated the effects of rice bran and/or tea seed oil supplementation in d-galactose-injected ovariectomized (OVX) old mice fed a fructose drink. The combination of d-galactose injection, ovariectomy, and fructose drink administration creates a comprehensive model that simulates aging in females under multiple metabolic stressors, including oxidative stress, estrogen deficiency, and high-sugar diets, and allows the study of their combined impact on metabolic disorders and related diseases. Eight-week-old and 6–8-month-old female C57BL/6 mice were used. The mice were divided into six groups: a sham + young mice, a sham + old mice, an OVX + soybean oil, an OVX + soybean oil with rice bran, an OVX + tea seed oil (TO), and an OVX + TO with rice bran diet group. The OVX groups were subcutaneously injected with d-galactose (100 mg/kg/day) and received a 15% (v/v) fructose drink. The rice bran and tea seed oil supplementation formed 10% of the diet (w/w). The results showed that the rice bran with TO diet increased the number of short-chain fatty acid (SCFA)-producing Clostridia and reduced the number of endotoxin-producing Tannerellaceae, which mitigated imbalances in the gut–liver–brain axis. Rice bran supplementation reduced the relative weight of the liver, levels of hepatic triglycerides and total cholesterol; aspartate transaminase and alanine aminotransferase activity; brain levels of proinflammatory cytokines, including interleukin-1β and tumor necrosis factor-α; and plasma 8-hydroxy-2-deoxyguanosine. This study concludes that rice bran inhibits hepatic fat accumulation, which mitigates peripheral metaflammation and oxidative damage and reduces neuroinflammation in the brain. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

Our study presents an innovative material for application in the construction of biocomposites produced from agro-industrial by-products, constituted by the matrix of 70% raw rice bran, reinforced with 15% of rice husk fibers of different particle sizes (> 1 mm, > 500 µm, > 250 µm and < 250 µm) and 15% glycerol as a plasticizer. The materials were manually mixed and then molded by thermal compression in a hydraulic press with heating using a tray format. The molded parts were submitted to tests of biodegradability, contact angle, water absorption and impact resistance. The obtained results showed the influence of the incorporation of the rice husk fibers in the improvement of the evaluated properties when compared to the biocomposite produced only with rice bran. The different particle sizes of the rice husk fibers used in this study presented minor influence on the evaluated properties. Nevertheless, it should be noted that biocomposites with grain sizes > 250 µm and < 500 µm showed significant improvements, such as greater impact performance, higher initial contact angle and minor mass losses in composting experiments. [ABSTRACT FROM AUTHOR]

Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state fermentation using mixed strains of Aspergillus kawachii and Rhizopus oryzae, and the potential immunomodulatory and anti-allergic properties of fermented product were evaluated. Solid-state fermentation of a grain by-product mixture, consisting of rice bran, wheat bran, and wheat germ in a 2:1:1 weight ratio, using both A. kawachii L1 and R. oryzae L1 at 26 °C for 5 days, significantly increased the total phenolic, flavonoid, and amino acid contents. The anti-allergic activity of aqueous extract of the fermented product was evaluated in murine models of food allergy and delayed-type hypersensitivity. Oral administration of the fermented product extract (100–200 mg/kg) notably alleviated allergic symptoms such as diarrhea and histopathological changes in the intestines. Moreover, the extract effectively reduced allergen-specific serum antibodies, suppressed splenic cytokine secretion, and mitigated tissue edema and inflammation induced by allergens. Importantly, the extract induced the production of IL-10 and TGF-β, which are well-known cytokines primarily secreted by regulatory T cells. These results underscore the promising immunomodulatory effects of A. kawachii and R. oryzae fermented grain product, suggesting their potential as functional foods or additives for managing allergic disorders, with implications for future therapeutic and dietary applications. [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.)

This paper analyzed the effects of adding rice bran wax (RW) and beeswax (BW) to rapeseed oil as a deep-frying medium and the quality parameters of potato fries, including acrylamide contamination. It was found that the addition of RW and BW caused an increase in the oil's acidity. However, oil deterioration based on peroxide values and fatty acid profiles did not differ very much from the oil without waxes. The study showed that the addition of rice bran wax at the level of 2.5 g/L of rapeseed oil was able to significantly decrease oil uptake in potato fries. The addition of waxes did not influence the color parameters in the first frying cycle; however, changes were observed later. The browning index indicated that 10 g of BW per liter may darken fries in comparison to rapeseed oil without additives. It was found that with an increase in wax content in the frying medium, potato fries contained more acrylamide. [ABSTRACT FROM AUTHOR]

This study investigated the integrated valorization of defatted rice bran (DRB) by converting it into lactic acid (LA) and subsequently utilizing the residues from LA production for biomethane generation through anaerobic digestion (AD). Processing 480 kg of DRB resulted in the production of 70 L of pure LA and generated significant waste streams, primarily consisting of 572 kg of decanted hydrolysate pellet (Pellet DEC) and 220 kg of microfiltration retentate (Retentate MF). Exceptionally high methane yields of 374-434 LN kgVS -1 were observed for residues from LA fermentation in biochemical methane potential tests, indicating their high potential for biogas production. During long-term semi-continuous AD, varying organic loading rates (OLRs) from 0.5-2.5 kgVS m-3 d-1 demonstrated feedstock- and OLR-dependent methane production. Reactor failure at higher OLRs was attributed to the accumulation of total ammoniacal nitrogen (TAN). The co-digestion of Pellet DEC and Retentate MF proved to be more resilient, with OLRs up to 2 kgVS m-3 d-1, mitigating TAN inhibition. Methane yields, ranging from 265-334 LN kgVS-1 before reaching inhibitory OLR levels, were higher than those found in the literature. Process integration has emerged as a promising approach because the biogas generated from residues could effectively offset the energy demands of LA production. Supported by life cycle assessment, the integrated processes showed a 67% lower environmental impact at the midpoint and a 71% lower environmental impact at the endpoint, along with an 80% reduction in energy costs compared to the standalone LA production. Results proved a significant enhancement of the sustainability and economic viability of this integrated biorefinery approach. [ABSTRACT FROM AUTHOR]

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products. [ABSTRACT FROM AUTHOR]

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days. [ABSTRACT FROM AUTHOR]

Fermented foods have been a part of human civilization for centuries, providing improved flavors, longer shelf-life, and enhanced nutritional value. One of the significant benefits of fermentation is its ability to increase the antioxidant capacity of foods. Fermentation processes using specific microorganisms have been shown to enhance the antioxidant properties of soy-derived products, soymilk, almonds, herbal infusions, grape pomace, bananas, and other food substrates. These fermented products have demonstrated increased antioxidant activity, improved health benefits, and potential for managing conditions such as hyperglycemia and hyperlipidemia. Fermentation also offers opportunities for the transformation of by-products and waste materials into new products with improved quality. Additionally, fermentation has been explored for the benefit of livestock, aiding in their general health and reducing the need for antibiotics. Overall, fermented foods and the use of food microorganisms show promise in improving public health and combating diseases driven by oxidative stress. [Extracted from the article]

BACKGROUND: Rice bran, a by‐product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran. RESULTS: Microcrystalline cellulose was obtained from rice bran by alkali treatment, delignification, bleaching and acid hydrolysis. The morphology, particle size distribution, degree of polymerization, crystallinity, and thermal stability of rice bran microcrystalline cellulose were analyzed. The chemical compositions, scanning electron microscopy and Fourier‐transform infrared analysis for rice bran microcrystalline cellulose showed that the lignin and hemicellulose were successfully removed from the rice bran fiber matrix. The morphology of rice bran microcrystalline cellulose was shown to be of a short rod‐shaped porous structure with an average diameter of 65.3 μm. The polymerization degree of rice bran microcrystalline cellulose was 150. The X‐ray diffraction pattern of rice bran microcrystalline cellulose showed the characteristic peak of natural cellulose (type I), and its crystallization index was 71%. The rice bran microcrystalline cellulose may be used in biological composites with temperatures between 150 °C and 250 °C. CONCLUSION: These results suggest the feasibility of using rice bran as a low‐price source of microcrystalline cellulose. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A 75-day rearing trial was completed to investigate the effectiveness of different biofloc systems (BFT) on the water quality, growth performance and health status of Florida red tilapia (FRT) grown in brackish groundwater (BGW). The trial consisted of the control and three types of BFT using different carbon sources (CS), starch (ST), rice bran (RB), and wheat bran (WB) in triplicate, expressed as BF-0, BF-ST, BF-RB, and BF-WB, respectively. Fish weighing 4.98 ± 0.01 g/fish were stocked in 250-L tanks at an initial stocking density of 25 fish. The findings demonstrated significant reductions in inorganic nitrogen by-product (NH3 and NO2) levels in all BFT groups compared to the control, with an increase in floc volume and floc nutritional value, in the BF-ST and BF-RB groups. Furthermore, fish in the BF-ST and BF-RB groups showed significant improvements in fish growth indices (final weight, weight gain, and FCR). Fish in the BFT groups showed significant improvement in kidney function indices and plasma lipids with no significant changes in liver enzyme activity compared to the control. Lower stress markers (glucose and cortisol) and higher digestive enzyme activity (lipase and protease), innate immune parameters and antioxidants were reported in fish of the BF-ST and BF-RB groups compared to the control fish. Histopathological inspection revealed that the BF-ST fish exhibited healthier livers and shared healthier intestines with BF-RB fish compared to the control group. In conclusion, RB is an appropriate CS with BGW for desert aquaculture due to its availability, inexpensiveness, and comparable outcomes with ST. [ABSTRACT FROM AUTHOR]

The shrimp nursery is an important tool to improve the shrimp zootechnical and health performances. However, diseases and high mortality rates are the main limitations of the nursery system. Therefore, this work aimed to evaluate the influence of stocking density in the synbiotic nursery system, through growth, microbial composition, and water quality. The experiment lasted 30 days and used Penaeus vannamei postlarvae (PL10, 0.003 ± 0.001 g), fed with commercial feed (40–45% crude protein) and treatments were completely randomized with 2000, 4000, and 6000 PL‧m−3, with three replicates. Before and after stocking the postlarvae, in the experimental units (10 m3), were added a mixture of rice bran, brown sugar, commercial probiotic, and sterilized water (Synbiotic). The bottom water of tanks was drained twice a week, totaling a total 5% water exchange during the total experiment and alkalinity was corrected with calcium hydroxide (Ca(OH)2) when the alkalinity values were < 100 mg CaCO3‧L−1. Weekly, the total ammonia nitrogen, nitrite nitrogen, nitrate nitrogen, and total alkalinity were monitored and microbiological analyses were conducted at the beginning and end. After the trial (30 days), the influence of the different stocking densities on the final weight, survival, feed conversion ratio, weekly growth rate, and productivity, with higher values for 2000 PL‧m−3. Also observed. Vibrio spp., Lactobacillus spp., total heterotrophic bacteria, and yeast count values increased by the end of the period in all shrimp stocking densities, however, with only significant differences in yeast count. In relation to ammonia, nitrite, and nitrate, no significant differences were observed in the influence of the different stocking densities. Based on the data obtained, we recommend using a density of 2000 PL‧m−3 in the nursery phase, with better zootechnical performance, water quality, and microbial composition. [ABSTRACT FROM AUTHOR]

In this study, adlay rice bran-zinc chelate (ABP-Zn) was prepared as a novel and effective zinc supplement to mitigate environmental pollution and reduce the wastage of protein resources during adlay rice production. Under optimal conditions, i.e. time = 60 min, peptide-to-zinc mass ratio = 3:1, pH = 6.0, temperature = 60°C, the Zn content of the ABP-Zn chelate reached 53.52 ± 3.32 mg/g. The ABP-Zn chelate was formed as a result of the bonding of the carbonyl, amino, and carboxyl groups with Zn2+. This was demonstrated by fluorescence spectra, X-ray diffraction, ultra-violet spectroscopy, Fourier transform infrared spectroscopy, surface elemental composition, amino acid composition, multiangle analyses, and physical attributes, such as microstructure and particle size. Compared to zinc gluconate and zinc sulfate, the ABP-Zn chelate exhibited increased stability under various temperatures, pH, and simulated digestive digestion conditions. Furthermore, ABP-Zn significantly promoted the transport of zinc in the Caco-2 cell model. These findings suggest that zinc-binding peptide derived from adlay rice protein has great potential to be used as an ingredient in zinc supplements. [ABSTRACT FROM AUTHOR]

BACKGROUND: De‐oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co‐treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment. RESULTS: Following fermentation–enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg−1, respectively. Antioxidant tests in vitro demonstrated that the co‐treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO‐1 and NQO1 in the nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway stimulated by H2O2. CONCLUSION: Fermentation–enzymolysis co‐treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co‐treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Context: Rice bran arabinoxylan compound (RBAC) is a natural immunomodulator with anticancer properties. Objective: this study critically evaluates the available evidence on the biological pathways of RBAC and its effects on cancer treatment. Methods: this secondary analysis of a scoping review includes studies evaluating the mechanisms of RBAC on healthy or malignant cells, animal models, or humans for cancer prevention or treatment. Data from randomized controlled trials on survival and quality of life outcomes were subjectd to meta analysis. Results: the evidence synthesis was based on 38 articles. RBAC exhibited antitumor properties by promoting apoptosis and restoring immune function in cancer patients to enhance inflammatory and cytotoxic responses to block tumorigenesis. RBAC works synergistically with chemotherapeutic agents by upregulating drug transport. in a clinical trial, combining RBAC with chemoembolization in treating liver cancer showed improved response, reduced recurrence rates, and prolonged survival. RBAC also augments the endogenous antioxidant system to prevent oxidative stress and protect against radiation side effects. in addition, RBAC has chemoprotective effects. Animals and humans have exhibited reduced toxicity and side effects from chemotherapy. Meta analysis indicates that RBAC treatment increases the survival odds by 4.02-times (95% ci: 1.67, 9.69) in the first year and 2.89-times (95% ci: 1.56, 5.35) in the second year. Conclusion: RBAC is a natural product with immense potential in cancer treatment. Additional research is needed to characterize, quantify, and standardize the active ingredients in RBAC responsible for the anticancer effects. More well-designed, large-scale clinical trials are required to substantiate the treatment efficacies further. [ABSTRACT FROM AUTHOR]