Rice Bran Research Articles

Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels

Oleogels can be formed using different types of oleogelator, which lead to different end properties. In this study, four kinds of oleogelators, rice bran wax (RBW), monoglyceride stearate (MG), beeswax (BW), and a mixture of β-sitosterol and γ-oryzanol (SO) were used to prepare astaxanthin-loaded macadamia oil-based oleogels. Fourier transform infrared spectroscopy, polarized light microscopy, X-ray diffraction, differential scanning calorimetry, and dynamic shear rheometry were then used to evaluate the effects of the different oleogelators and astaxanthin on the physicochemical properties of the oleogels. The results showed that van der Waals forces played a key role in the formation of all the oleogels, while hydrogen bonding was also important for the SO- and MG-based oleogels. Moreover, astaxanthin addition did not change the crystal morphology and intramolecular interaction forces of the oleogels, but it did increase their oxidative stability and decrease their thermal stability, hardness, and oil-binding properties. In addition, the digestive behavior of the oleogels was evaluated using a three-stage in vitro gastrointestinal model. All the oleogelators significantly affected the lipolysis of the macadamia oil and the bioaccessibility of the astaxanthin, with the degree of lipolysis being positively correlated to the bioaccessibility. MG-based oleogels were the most effective at increasing the bioaccessibility of the astaxanthin.

Comparison of rice bran characteristics fermented by mono- or di-strain probiotics based on omics technology

Rice bran is a premium agricultural byproduct rich in nutrients and bioactive substances. The aim of this study was to compare the effects of fermentation with Bacillus subtilis, Lactobacillus plantarum, and a mixture of both on the bacterial communities and metabolic functions of rice bran based on omics techniques. The results showed that probiotic fermentation decreased crude fiber (CF) content, phytic acid, and trypsin inhibitor activity (TIA), and increased trichloroacetic acid soluble protein (TCA-SP), reducing sugar (RS), and total phenol (TP) in rice bran. Ten dominant genera with relative abundances greater than 1% were successfully identified, and probiotic fermentation significantly reduced the relative abundances of Enterobacter, Kasakonia, and Pantoea. A total of 63 differentially expressed metabolites (DEMs) were identified and further analysis revealed that probiotic fermentation increased essential amino acids, phenolic compounds, and organic acids in rice bran. Additionally, the di-strain probiotic fermentation of Bacillus subtilis and Lactobacillus plantarum facilitated the growth of beneficial microbiota (Limosilactobacillus, Prevotella and Dialister) and the production of bioactive substances (lactic acid, catechol, beta-tyrosine, etc.). In conclusion, co-fermentation of di-strain probiotics is a valuable method to produce functional compounds and enhance the health-promoting properties of rice bran.

Characterization of Bacillus pacificus KUMBNGBT-39-Derived Polyhydroxybutyrate and Impact of Physicochemical Factors on its Production.

The extensive use of various chemicals in synthetic plastics is toxic and threatens the biosphere. To address this, the study aimed to isolate, screen, characterize, optimize, and quantify polyhydroxybutyrate (PHB)-producing bacteria using cost-effective residues. Isolated from a landfill site, the Gram-positive, rod-shaped, spore-forming, motile bacterium with intracellular PHB granules was identified as Bacillus pacificus based on phenotypic and genotypic characteristics. Optimal PHB production parameters included a nutrient broth medium, 72h of incubation, a temperature of 37° C, a pH of 7.0, glucose as the carbon source, ammonium chloride as the nitrogen source, and a carbon-to-nitrogen ratio of 4:1, resulting in a 1.42-fold PHB production increase. B. pacificus was also cultured on various low-cost substrates. Among the oil wastes, feedstock showed the highest PHB production (1.983 ± 0.005g/L) and among agricultural residues, the maximum PHB was obtained from rice bran (1.626 ± 0.01g/L). UV-visible spectrophotometric, FT-IR, and HR-LCMS analysis of extracted PHB confirmed characteristics of PHB molecules (ʎ-max at 210nm, functional groups between 1152 and 2925cm-1). The 1H NMR analysis revealed distinct signals for protons resonating at aliphatic CH3 proton groups, bridged CH protons, and shielding CH2 proton regions that matched PHBs. Thermal gravimetric analysis (TGA) and direct scanning colorimetric (DSC) analysis revealed 89.4% degradation and melting temperature at 124.1°C for the extracted PHB compound.

FLAVONOID AND ANTIOXIDANT ACTIVITY ANALYSIS OF ANTHOCYANIN BLACK RICE BRAN EXTRACT (ABRIBE) CV CEMPO IRENG ORIGIN FROM INDONESIA

Black rice is an indigenous food in Indonesia that is rich in anthocyanins, a group of plant pigments that are also found in berries. Despite the similarity in anthocyanin content, the high cost and limited availability of berries have restricted their use for extraction. Therefore, this study aimed to determine the total anthocyanin, flavonoid content, and antioxidant activity of black rice bran. To achieve this, the extraction was conducted with maceration using ethanol-citric acid and freeze-drying techniques. The process involved several stages, such as making black rice bran powder, maceration, homogenization, filtration, evaporation, and freeze-drying. The UV-Vis spectrophotometer was used to determine the total anthocyanin and flavonoid content, as well as antioxidant activity. The result showed a total anthocyanin content and the total flavonoid content of 2.48 ± 0.17 mg/gram and 3.76 ± 0.000 mg QE/g freeze-dried extract, respectively. Furthermore, the antioxidant activity of black rice bran CV Cempo Ireng extract and ascorbic acid as a standard was measured in terms of half maximal inhibitory concentration (IC50) in the form of percentage inhibition (%I), with values of 112.42 ± 2.368 and 7.18 ± 0.042 μg/mL, respectively.

Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel

Edible oil-based oleogels provide a viable and healthier alternative to traditional saturated fats. This study aimed to develop oleogels using rice bran oil combined with β-Sitosterol (Sit) and Palmitic Acid (PA). Structural, physicochemical, and rheological properties of the prepared oleogels were investigated. The results showed that Sit alone was insufficient to create a stable oleogel. However, when Sit was combined with PA, a firm and stable oleogel was obtained. The gel network was formed and stabilized through physical non-covalent interactions such as hydrogen bonding. Additionally, x-ray diffraction analysis indicated that the oleogel molecules rearranged and underwent a homogeneous polycrystalline transition due to the different gelator combinations, revealing the coexistence of β and β′ crystal types in the oleogels. Moreover, the firmness and oil binding capacity of the oleogels increased with higher PA content in the gelator mixture. Furthermore, the storage modulus (G′) and loss modulus (G″) were frequency-independent, with G′ significantly higher than G". The results suggest that fat-like oleogel can be produced using a combination of Sit and PA at mass ratios of Sit2:PA3 or Sit1:PA4 (w/w).

Physico-chemical Characterization of Tofu By-Product Silage Supplemented with Fine Rice Bran and Chestnut Tannin as Silage Additives

This study seeks to evaluate the physico-chemical properties of tofu waste silage with the inclusion of refined rice bran and chestnut tannins as additives. This study employed an experimental method using a completely randomized design, comprising four treatments and five replications. The treatments included are T1: Fresh Tofu Waste (FTW as control), T2: FTW + 5% fine rice bran (DM basis), T3: FTW + 1% chestnut tannin (DM basis), and T4: FTW + 5% fine rice bran + 1% chestnut tannin (DM basis). The variables measured were temperature, humidity, pH, mold growth, aroma, texture, color, and dry matter loss. The data collected were analyzed using analysis of variance (ANOVA), and Duncan's multiple range test was applied at a 5% significance level to assess significant differences between treatments. The findings revealed that the inclusion of fine rice bran and chestnut tannin had a significant impact (P<0.05) on the temperature, humidity, pH, mold growth, aroma, texture, color, and dry matter loss of fresh tofu waste silage. In conclusion, the addition of 5% fine rice bran and 1% chestnut tannin resulted in tofu waste silage with superior physico-chemical quality, as evidenced by the lowest dry matter loss compared to the other treatments.

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

SummaryThe 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.

Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization.

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.

Gamma Oryzanol: A natural compound with potential for treating polycystic ovary syndrome

IntroductionPolycystic ovary syndrome (PCOS) is a common endocrine disorder in women of reproductive age. Current management strategies only provide symptomatic relief, and there is a need for better treatments. Gamma-oryzanol, a dietary component found in rice bran oil, has been shown to be effective in increasing insulin sensitivity, reducing weight, and alleviating oxidative stress. In modern Chinese medicine, 香格里拉谷维素胶囊, 纯净谷维素软胶囊, and 诺特博谷维素片 are some of the medicines marketed in China that contain gamma-oryzanol. This study aims to evaluate the effects of gamma-oryzanol on clinical hallmarks of PCOS. Also to compare the efficacy of gamma-oryzanol alone versus in combination with clomifene citrate. MethodsIn this study, PCOS was induced in a rat model using estradiol valerate. Gamma-oryzanol was then administered both alone and in combination with clomifene citrate. ResultsThe effects of gamma-oryzanol on estrous cyclicity, fertility, histopathological alterations, estradiol and testosterone levels, and oxidative parameters were evaluated. The results showed that gamma-oryzanol, both alone and in combination with clomifene citrate, had protective effects against the estradiol valerate-induced PCOS rat model. The combination of gamma-oryzanol and clomifene citrate was particularly effective, showing significantly better results than the standard treatment group (clomifene citrate alone). DiscussionThese results suggest that gamma-oryzanol could be used in combination with existing standard treatments to enhance the management of PCOS. However, further molecular and clinical studies are needed to confirm these findings.

A study on eco-friendly materials for 3D printing – focused on Korean Hwangto(Loess) -

ABSTRACT Of the 37% of carbon dioxide emissions generated by the construction industry, 5–7% comes from cement processing. In response to this problem, ways to utilize soil, a material with low energy consumption, are being explored as an eco-friendly option. In particular, eco-friendly design is being emphasized in the construction field through 3D printing technology. The research method proceeds in two stages. The first measures the changes in drying shrinkage, volume mass, compressive strength, and flexural strength over 7 days for a test specimen created by mixing coffee, charcoal, and rice bran with Hwangto. In the second step, slaked lime, a solidifying material, is mixed and tested under the same test specimen conditions as in the first. As a result of the experiment, the higher the mixing ratio of Hwangto, the greater the compressive strength and flexural strength. In particular, coffee exhibited the highest compressive strength at 1.50MPa, while charcoal demonstrated the highest flexural strength at 0.51MPa. However, when solidifying materials were mixed, the overall strength decreased, especially in the case of coffee (1.50MPa for the first time/0.87MPa for the second time), which showed a 42% decrease. Overall, charcoal was the most suitable mixing material and exhibited consistent and stable strength values in all experiments. Based on these experimental results, a 1/50 scale pavilion was produced through 3D printing. The stable shape and appropriate strength of the result were confirmed, making it suitable for educational or practical purposes. It suggests the possibility of use across industries.

Pengaruh Pemberian Campuran Fermentasi Ampas Tahu dan Dedak Padi Dalam Ransum Terhadap Performa Bebek Hibrida

This study aims to determine the effect of giving a mixture of fermented tofu pulp and rice bran in rations on the performance of hybrid ducks. This research was carried out in Lambanapu Village, Kambera District, East Sumba Regency which took place from November to December 2023, where there was a 2-week adaptation period and 8 weeks of data collection period. This study used an experimental method with a Complete Random Design (RAL) with 4 treatments and 4 replicates, namely P0:BR2 (basal feed), P1: BR2 80% + tofu pulp fermentation 10% + rice bran fermentation 10%, P2: BR2 60% + tofu pulp fermentation 20% + rice bran fermentation 20%, and P3: BR2 40% + tofu pulp fermentation 30% + rice bran fermentation 30%. The results of this study showed that the administration of tofu pulp and fermented rice bran had a real effect (P<0.05) on ration consumption and ration conversion, but had no effect on body weight gain. In conclusion, the application of 40% BR2 and a mixture of fermented tofu pulp 30% and rice bran 30% in the ration can increase ration consumption, but produce a high conversion value and the same body weight gain in Hybrid ducks.

Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel

AbstractThis 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.

Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets

Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods. This study was designed to evaluate an oleogel matrix consisting of rice bran wax and canola oil, prepared by oleogelation technique, as a deep frying medium. Two types of the oleogels (CRBO-3 with 3 g wax/100 g oil; CRBO-6 with 6 g wax/100 g oil) were formulated and these oleogels were tested as a frying medium for fish fillets. The prepared oleogels were compared with refined canola oil (CO, control) and evaluated for both the frying stability of the oils and the volatile profile of the fried fish fillets. In particular, differences were observed in the crystallization and melting profiles of oleogels before and after frying. Lower levels of total polar material, peroxide value and trans fatty acids contents were noticed in fish fillets fried in the oleogels. An increase in wax concentration had an impact on the volatile profile of fish fillets and lead significant increases in p-xylene, pentene-3-ol and nonanoic acid. In general, oleogel-based frying medium contributed to the formation of characteristic fish fillet including aroma notes of pineapple, balsamic and honey when compared to fish fried in refined canola oil. The findings suggest oleogels as an alternative frying medium for fish with reduced calorie value and improved aromatic quality.Graphical

Peptides Evaluated In Silico, In Vitro, and In Vivo as Therapeutic Tools for Obesity: A Systematic Review.

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.

Solvent-free synthesis of diacylglycerols via enzymatic glycerolysis between edible oils and glycerol catalyzed by self-made immobilized lipase PS@LXTE-1000

Diglycerol (DAG) is a structural lipid with the functions to lower body fat accumulation and decrease serum triglyceride level. However, the enzymatic synthesis of DAG is limited by the high-efficient and economic lipases. In this paper, the immobilized lipase PS@LXTE-1000 was self-made by immobilizing the Pseudomomas cepacian lipase on to the hydrophobic microporous resin LXTE-1000. The results indicate that LXTE-1000 was a uniform mesoporous sphere with the mean diameter of 400 ​μm, pore size of 14.6 ​nm, pore volume of 0.5 ​cm3/g and surface area of 126.0 ​m2/g, showing superior structural properties for lipase immobilization. Under the optimal reaction conditions with the molar ratio of rapeseed oil to glycerol being 1:1, adding amount of immobilized lipase being 4%, reaction at 50 ​°C, the highest DAG content of 46.7% was achieved in 3 ​h via enzymatic glycerolysis catalyzed by LXTE-1000. After 7 cycles of reuse, the self-made LXTE-1000 could still retain 78.3% of its initial catalytic ability. Besides, LXTE-1000 was observed to facilitate the DAG production via glycerolysis reaction between glycerol with other seven edible oils including corn oil, sesame oil, peony seed oil, rice bran oil, peanut oil, soybean oil and flaxseed oil. Specifically, the glycerolysis reaction with sesame oil, peony seed oil and rice bran oil even led to the DAG content of 52.1%, 53.3% and 51.2%, respectively, Hence, this paper provide a novel strategy to produce high-efficient and economic immobilized lipases, which shows great potential in the green synthesis of functional lipids such as DAG.

γ-oryzanol ameliorates the oxidative stress and inflammatory response in a mice model of LPS-induced liver injury

Background: γ-Oryzanol (ORY) is a main component of rice bran oil and consists of a mixture of phytosteryl ferulates with antioxidant and anti-inflammatory properties. The purpose of this study was to evaluate the protective effects of ORY on hepatic oxidative damage and inflammatory response induced by lipopolysaccharide (LPS) in adult male mice. Materials and Methods: Adult male BALB/c mice (n=24) were intraperitoneally administered either LPS (0.75 mg/kg/d) or saline for a week. Meanwhile, mice were supplemented with ORY (100 mg/kg/d, gavage) or vehicle for 2 weeks. After treatment, animals were sacrificed and the markers of liver injury including aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were evaluated in blood. In addition, we measured the oxidative stress and inflammatory markers including lipid peroxidation (TBARS), total free thiol, catalase activity, tumor necrosis factor-alpha (TNF-α), interleukin 1 beta (IL-1β), interleukin 6 (IL-6), and nuclear factor kappa B (NF-κB) expression levels in hepatic tissue. Results: Systemic LPS injections induced oxidative stress in the liver of treated animals, characterized by increased TBARS, with significantly decreased catalase activity and total free thiol content. Besides, the serum levels of ALT and AST increased in all experimental groups compared with the control group. These findings were accompanied by the increased hepatic expression levels of IL-6, IL-1β, TNF-α, and NF-κB. Furthermore, pathological evaluation of tissues showed LPS-induced microvesicular steatosis, which was ameliorated by ORY supplementation for two weeks. Conclusion: In summary, our results demonstrate that LPS-induced hepatic damage is mitigated by ORY supplementation in adult mice. These findings support the idea that natural products can protect against hepatotoxicity.

The Effects of Rice Bran on Neuroinflammation and Gut Microbiota in Ovariectomized Mice Fed a Drink with Fructose.

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.

Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity

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.

Fermentability, digestibility, and gas production of Garut sheep fed maize straw silage-based rationsnbalanced with rice bran and rice husks (<i>in vitro</i>)

Fermentability, digestibility, and gas production of Garut sheep fed maize straw silage-based rationsnbalanced with rice bran and rice husks (<i>in vitro</i>)