Effect Of Rice Bran Research Articles

A Review on Nutritional Powerhouse, Exploring the Health Benefits of Rice Bran

This comprehensive review delves into the nutritional powerhouse that is rice bran, shedding light on its multitude of health benefits. The introduction provides an overview of the significance of rice bran in human nutrition, setting the stage for a deeper exploration. The subsequent sections delve into the nutritional richness of rice bran, highlighting its vital components, including essential vitamins, minerals, and dietary fiber. Antioxidant properties of rice bran are discussed in detail, emphasizing their role in combating oxidative stress and promoting overall well-being. The review also delves into the impact of rice bran on cholesterol management, shedding light on its potential to reduce cardiovascular risks. The effects of rice bran on digestive health are elucidated, showcasing its positive influence on gut function. The extraction process of rice bran is examined to better understand its utilization in various applications. Determinations of gamma oryzanol and alpha tocopherol content in rice bran are elucidated, underscoring their nutritional significance. Finally, the review concludes by offering insights into the future perspectives of rice bran research, hinting at its untapped potential in nutrition and health. This comprehensive exploration serves as a valuable resource for researchers, nutritionists, and consumers interested in harnessing the nutritional benefits of rice bran.

Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread

The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study. The results observed that SS and RB contain high fiber ranging from 9.16 to 20.48% (d.b.). The stability and extensibility of rheological properties of dough decreased with the increases of the substitution of AR. The substitution of SS significantly decreased the volume and height of bread but increased hardness and chewiness. The substitution of AR significantly (p<0.05) reduced the value of estimated glycemic index (eGI) from 94.6 to 62.9. Moreover, the breads containing 10%, 20% RB, and 10% SS were similar with the control sample according to the result of sensory evaluation, which can be used to improve the nutritional quality of bread.

Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation

Recently, fortifying yogurt with dietary fiber has attracted considerable interest. Since fermentation by lactic acid bacteria might alter the fiber composition and structure, adding fiber into yogurt before and after fermentation might have different effects on properties of yogurt. Therefore, this work investigated effects of adding rice bran before and after fermentation on properties of yogurt to choose a better approach of fortifying yogurt with dietary fiber. Adding rice bran before fermentation significantly decreased syneresis of yogurt at the content of 2.0% and 3.0%, while adding rice bran after fermentation increased syneresis of yogurt. Scanning electron microscopy and confocal laser scanning microscopy analysis indicated that the yogurt gel with rice bran added before fermentation was more compact and porous than the yogurt gel with rice bran added after fermentation. Moreover, the autofluorescence from rice bran added after fermentation was significantly stronger than that in rice bran added before fermentation. Compared with yogurt added with rice bran after fermentation, yogurt added with rice bran before fermentation had higher free p-hydroxybenzoic acid, p-coumaric acid, ferulic acid and sinapic acid contents. These results suggested that fermentation converted bound phenolic acids of rice bran into free ones, which was beneficial to improve the yogurt stability. Thus, the pH, texture and rheological properties of yogurt added with rice bran before fermentation were investigated. It was found that rice bran increased the pH and decreased firmness, consistency, cohesiveness, viscosity and gel strength of yogurt.

Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?

Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing’s quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.

Effect of rice bran and microorganism as additives in pearl millet silage

ABSTRACT This study aimed to evaluate rice bran (RB) and microbial inoculation effects on pearl millet silage fermentative losses, fermentation profile, nutrients recovery, chemical composition, in vitro degradation and aerobic stability. Seventy-two experimental silos (PVC buckets with 28 cm diameter and 25 cm height) were used to evaluate nine treatments, from a 3 × 3 factorial arrangement: (I) levels of RB: 0, 100 and 200 g/kg as-fed; and (II) microbial inoculation: (1) Control (CON): no inoculation; (2) LPPP: inclusion 1.04 × 105 colony forming units (CFU) of Lactobacillus plantarum and 1.04 × 105 CFU of Pediococcus pentosaceus per g; and (3) LB: inclusion 1.6 × 105 CFU of Lactobacillus buchneri per g. The silage microbial inoculant inclusion had no effect on silage, regardless of RB addition. Rice bran increased silage pH and decreased ammonia-N, propionic, butyric and branched-chain fatty acids content. Rice bran decreased gas losses and recovery of DM, OM, CP and ADF, whereas increased digestible DM recovery. The addition of RB reduced OM, NDF, ADF and ADL silage content, and increased silage DM, CP and EE, and NDF degradation. Therefore, RB increases digestible DM recovery, and improves silage fermentation and nutritional value.

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physico-mechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator.

Rice (Oryza sativa L.) bran preserves cardiac function by modulating pro-inflammatory cytokines and redox state in the myocardium from obese rats

PurposeThis study aimed to evaluate the effect of rice bran (RB) supplementation to a high-sugar fat (HSF) diet on cardiac dysfunction in an experimental obesity model.MethodsMale Wistar rats were distributed into three groups: control, high-sugar fat, and high-sugar fat supplemented with 11% RB for 20 weeks.ResultsHSF diet promoted obesity and metabolic complications. Obese rats showed cardiac structural and functional impairment associated with high levels of interleukin-6, tumoral necrosis factor alpha, and malondialdehyde, and decreased activity of superoxide dismutase and catalase in the myocardium. RB supplementation was able to mitigate obesity and its metabolic alterations in HSF diet-fed animals. Moreover, the RB also prevented structural and functional damage, inflammation, and redox imbalance in the heart of these animals.ConclusionThis study suggests that RB supplementation prevents cardiac dysfunction in rats fed on HSF by modulating systemic metabolic complications and inflammation and oxidative stress in the myocardium, representing potential alternative therapy.

Effect of Rice Bran and Soy Flour Hydrolyzed with Papain on Alcoholic Fermentation

Effect of Rice Bran and Soy Flour Hydrolyzed with Papain on Alcoholic Fermentation

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

SummaryIn this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co‐rotating twin‐screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB‐enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water‐holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid‐like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB‐enriched snacks.

Abstract 356: Rice Bran Extracts and Its Active Compound, γ-oryzanol, Prevent Particulate Matters-induced Endothelium Senescence

Particulate matters (PMs) derived from are known to be responsible for a wide range of diseases. Recent studies have indicated that long-term exposure PMs is associated with several cardiovascular diseases, at least in part, by increase of inflammation, oxidative stress and nitric oxide (NO) balance disturbance. The present study was to investigate the protective effect of rice bran and its active compound, γ-oryzanol (γ-Orz), on PMs-induced premature endothelial senescence, and if then, to explore the underlying mechanism. Premature senescence was induced in porcine coronary arterial endothelial cells (PCAECs) by incubating 30 μg/mL of PM10. Senescence-associated β-galactosidase (SA-β-gal) activity, oxidative stress, expression level of cell cycle regulatory proteins, nicotinamide adenine dinucleotide phosphate(NADPH) oxidase, and local angiotensin system (LAS) component were evaluated. The result showed that senescence associated-β-gal activity in the PMs-treated PCAECs was attenuated by rice bran extracts (RBEs) and its major constituent, γ-Orz. Pretreatment with γ-Orz inhibited PMs-induced oxidative stress in PCAECs. Similarly, γ-Orz restored the cell proliferation of PCAECs by inhibiting PMs -induced cell cycle arrest. Western blot analyses revealed that cell cycle regulatory protein such as p53, p16, and p21 in senescent PCAECs treated with γ-Orz were reduced from PMs-exposed cells. In addition, γ- Orz prevented senescence associated NADPH oxidase, LAS activity of PM10-exposed cells. Pretreatment of γ-Orz restored PM10-induced endothelial dysfunction by upregulation of endothelial NO synthase expression. The present study demonstrated that γ-Orz protects against PMs induced PCAECs senescence, potentially through abrogating oxidative stress pathway. Taken together, this study can serve as a pharmacological use of rice bran extracts and γ-Orz for the prevention and/or treatment of air pollution-associated coronary artery diseases.

Effects of rice bran and glycerin supplementation on metabolic and productive responses of beef cows

ABSTRACT Fifty-seven primiparous Angus, Hereford, and crossbred cows were used to study the effect of strategic supplementation on metabolic, productive, and reproductive responses. The experiment had two periods including four phases: prepartum supplementation (phase I; 52 days), early postpartum (phase II; 43 days), pre-mating supplementation (phase III; 21 days), and the last phase including mating, gestation, and lactation until weaning (phase IV; 103 days). Phases I and II were considered as period 1, and phases III and IV were considered [...]

Effect of Rice Bran on Continuous Organic Waste Decomposition Processes

The mirobial decomposition process of househole waste, mainly food waste, is considered an environmentally friendly way to treat organic wastes. However, there are some problems which often occur, such as low conversion rate and bad smell generation, especially in the early stage of continuous operation systems. Rice bran has been known empirically as an acclerator or improving material for the microbial decomposition process of organic wastes. Unfortuantely, little information about the detailed findings has been obtained so far.
 
 This study intended to analyze the effect of rice bran as an activating agent in organic waste decomposition in order to minimalize the problems. Firstly, the effect of rice bran was confirmed. Reactor weight, temperature, moisture content, pH, and microbe number were measured and used as the parameters to confirm the effect of rice bran addition in the decomposition process. It was observed that the total waste reduction during the process was larger in the case of rice bran addition than that of the blank, i.e. without rice bran addition. The other parameters also showed similar tendencies, indicating that rice bran is surely capable of activating the decomposition process. Then, the growth accelerating effect for microorganisms in the composting process was examined by a cultivation test using trypticase-soy liquid medium. The microbe number in the medium with rice bran addition was higher than the medium without rice bran.
 
 Secondly, the factors contributing this effect were searched. Although we could narrow down the number of candidate constituent, among them magnesium was one of the major candidates, the precise identification was not possible, possibly because the effect of each nutrient on the microbes varies depending on the kind of microbial strain, and not a single but a combination of multiple nutrients may cause this effect. However, it was confirmed as a whole that rice bran shows a good influence on the growth of many micorbes in the composting process and accelerates the performance of decomposition. 

Effects of soybean and rice bran oil on hemato-biochemical parameters in mice

The study was conducted on “Swiss Albino” mice fed with additional supplementation of soybean oil and rice bran oil to observe the effects on hematological (total erythrocyte count and hemoglobin concentration) and biochemical parameters (total serum cholesterol, triglycerides, high density lipoproteins and uric acid). A total of 30, 6-8 weeks old mice were randomly divided into 3 equal groups (n=10) as A, B and C. Group A was considered as control (fed only commercial ration), group B was supplemented with rice bran oil and group C treated with soybean oil respectively in addition to commercial ration for 60 days. At the end of feeding trial the mice were sacrificed for analysis of hematobiochemical parameters. The total erythrocyte count and hemoglobin concentration were increased significantly (P<0.05) in group B and C compared to control group A and the highest values was recorded in soybean oil group C. The total serum cholesterol, triglycerides, HDL and uric acid were increased significantly (P<0.05) in both rice bran oil and soybean oil group compared to control group. It is concluded that some hemato-biochemical parameters of blood in the mice are affected by rice bran and soybean oil enriched diet. Though, oils and fats are detrimental to health but to evaluate the effects of rice bran and soybean oil, further studies with more animals and some other parameters like liver function, kidney function may be conducted.
 Res. Agric., Livest. Fish.5(3): 365-372, December 2018

Determining the ensiling characteristics of potato vine silage supplemented with rice bran and corn and evaluating their ruminal fermentation potential in vitro

ABSTRACTThe effects of rice bran and corn on ensiling characteristics of potato vines were investigated. Ruminal fermentation of potato vine silage was measured using a rumen simulation technique (Rusitec). Potato vines were treated (fresh weight basis) for ensiling without additives (control), with 15% rice bran and with 15% rice bran plus 3% corn, 5% corn, or 7% corn, respectively. Silage with 5% corn was chosen for a ruminal fermentation trial, based on the results of ensiling quality. Comparison of rumen fermentation between two silage (silage with 5% corn and whole corn silage) diets was conducted using a Rusitec apparatus. Adding rice bran and corn improved the potato vine silage quality (P < .05). Compared with whole corn silage, potato vine silage diet had lower (P < .05) methane production, ruminal pH, acetate, and acetate to propionate ratio and higher (P < .05) total volatile fatty acids, total nitrogen (N), ammonia-N, and microbial-N. These findings indicated that rice bran and corn improved ensiling fermentation characteristics of potato vines, and that additive-treated potato vine silage had no adverse effects on rumen fermentation and could improve the energy and N utilisation and alleviate the methane pollution of the rumen compared with whole corn silage.

Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice

Inflammatory bowel disease (IBD) is characterised by bloody stools, a shortened colon, and damage to the colon mucosal layer. Research has shown that the intake of rice bran aqueous extract suspension (RB-AES) via drinking water does not ameliorate the effects of IBD induced by 5% dextran sodium sulphate (DSS) in ICR mice. However, RB fermented using Lactobacillus plantarum and Saccharomyces cerevisiae (FRB) does ameliorate the symptoms of IBD. The ameliorating effect of heat-sterilized FRB (HFRB) is not as pronounced as that of FRB. In the present study, the caecal contents of DSS-induced IBD model mice were sampled. Then the caecal bacterial microbiota were analysed using amplicon sequencing the V4 region of the bacterial 16S rDNA using MiSeq. DSS-RB increased the prevalence of some bacterial groups associated with gut inflammation, such as Bacteroides species including B. acidifaciens, and Enterobacteriaceae operational taxonomic units. There were no increases in the prevalence of bacterial groups in mice fed FRB and HFRB. Furthermore, the prevalence of the predominant Lactobacillus; s2 was only reduced in the DSS-RB group. These results indicate that RB, FRB, and HFRB affected the gut microbiota in different ways. Although RB and the other food materials showed functional effects in vitro, such effects are influenced by the comprehensive interaction of the functional materials, the gut microbiota, and the host immune reaction in vivo.

Growth Performance of Weaner Pigs Fed Enzyme Supplemented High Fibre Diets

The effect of rice bran supplemented with xylanase enzyme on the growth performance of weanling pigs was determined in a 35-day feeding trial using thirty-two large white x Duroc weaner pigs with mean body weight of 10.2±0.3kg. Weaner pigs were assigned to four diets (CP= 18%) in which rice bran and xylanase was included at 0% (0g), 30% (50g), 30% (100g) and 30% (150g) dietary levels in a completely randomized design. Weaner pigs were randomly divided into four groups of 8 pigs. Each group was sub-divided into four replicates of 2 pigs/ replicate and assigned to the experimental diets respectively. Data collected revealed that weaner pigs on the control diet (T 1 ) recorded the best performance in all the parameters measured while pigs on enzymes supplemented high fibre based diets showed significantly (P< 0.05) lower performance in all the growth indices measured. Again, the cost of feed to produce a kilogram pork significantly (P<0.05) increased linearly as dietary levels of xylanase enzyme increased in fibre based diets. The result of this study indicated that pigs on rice bran based diets were unable to metabolize the nutrients compact in these diets probably because of the resistance imposed by the NSP components. Rice bran should not be included upto 30% in the ration of weanling pigs for optimum degradation and metabolism.

Cultivation of Schizophyllum commune mushroom on different wood substrates

Schizophyllum commune is an edible mushroom grown on wood under natural conditions. Present study focused on cultivation of S.commune on different wood substrates since it is not commercially cultivated. A pure culture of S. commune was obtained by growing a tissue of the mushroom on Potato Dextrose Agar (PDA) medium. Spawns were produced by growing the mycelium on paddy grains. Mushroom was cultivated on sawdust of seven different wood substrates. The maximum yield was observed in sawdust of jackfruit ( Artocarpus heterophyllus ) followed by sawdust of rambutan ( Nephelium lappaceum ) and country almond ( Terminalia catappa ). A significant difference was not observed when mango ( Mangifera indica ) elephant apple ( Dillenia indica ), tulip wood tree ( Harpullia arborea ) and thungfaa ( Alstonia macrophylla ) sawdust used as substrate. The lowest yield was observed in thungfaa ( Alstonia macrophylla ) sawdust. Effect of some additives on the yield was studied and significant difference in yield was observed when rice bran and used-tea leaves used as additives. Effect of rice bran on yield was studied using different ratios of sawdust to rice bran and the highest was observed in 2:1 ratio of sawdust to rice bran. The best incubating temperature for mycelial growth on the substrate was 350C. The composition of the mushroom on a dry weight basis was; 71.4% moisture, 23.35% crude protein and 6% ash. Tested wood species are promising substrates for cultivation of S.communeas cottage industry.

Effect of rice bran on the quality of vermicompost produced from food waste

Aims: The present study was carried out to evaluate the production of eco-friendly and environmentally bio-fertilizer from a mixture of food waste (FW) and rice bran (RB). Materials and Methods: The various mixtures of RB and FW (1:1, 1:2, 1:3, and 1:5) were prepared and spread in Diy beds for 20 days. After that, the raw compost was poured in four containers beds contains 100 adult earthworms Eisenia foetida for 30 days. Physical and chemical parameters including temperature, humidity, carbon to nitrogen (C/N) ratio, and pH were monitored. Results: The obtained results showed that at the first of composting process, the temperature was sharply increased and after that dropped and reached to the ambient temperature. The C/N ratio was decreased in studied Diy beds during preparing and vermicompost processes. The averages of C/N ratios in the raw FW and RB at mixing ratios of 1:1, 1:2, 1:3, and 1:5 were 45.35, 38.43, 35.3, and 32.11, respectively. The C/N ratios in the vermicompost were reduced to 20.85, 18.3, 16.86, and 15.16, respectively. Conclusion: The results of this study showed that composting and vermicomposting process can be used as a potential tool for bio convert rice bran and food waste. However, it is suggested that the rice bran can be amended with food waste to ensure better quality of vermicompost.

Effects of rice bran on performance, egg quality, oxidative status, yolk fatty acid composition, and fatty acid metabolism-related gene expression in laying ducks

The study was designed to evaluate the effects of different dietary levels of rice bran (RB) in laying duck diets on performance, egg quality, oxidation status, egg yolk fatty acid composition, and hepatic expression of fatty acid metabolism-related genes. Longyan females (1080) with similar BW at 19 wk of age were randomly assigned to 6 dietary treatments, each consisting of 6 replicates of 30 birds. The basal diet (I) was a typical corn-soybean ration while the experimental diets (II to VI) substituted RB for corn and wheat bran and a small reduction of soybean meal. The level of substitution in diets (II to VI) was 6%, 12%, 18%, 24%, and 30%, respectively. The experiment lasted for 12 wks. Average egg weight and daily egg mass decreased linearly as the level of RB inclusion increased (P < 0.001) and feed conversion ratio linearly increased (P < 0.001). The proportions of C14:0 and C18:0 and total saturated fatty acids (SFA) in egg yolk linearly decreased with increasing RB, and many of the key polyunsaturated fatty acids (PUFA), like C18:2 n-6 and C18:3 n-3, linearly increased (P < 0.001), but not those of C20:5 n-3 and C22:6 n-3. There were linear decreases (P < 0.001) in hepatic abundance of FAS and SREBP1 transcripts, with a substantial reduction to about 30% those of ducks fed the control diet; there were no treatment effects on productive performance, eggshell thickness, strength, Haugh unit, antioxidation status, and egg yolk cholesterol or triglyceride content (P > 0.05). In conclusion, the current study suggests that ducks from 19 to 31 wk could be fed diets with up to about 18% RB without effect on the number of eggs produced, egg quality, and oxidative status. Increasing amounts of RB linearly increased egg yolk concentrations of key fatty acids like C18:2 n-6 and C18:3 n-3 and decreased the hepatic abundance of FAS and SREBP-1 transcripts.

Effect of rice bran as a replacement for oat grain in energy and nitrogen balance, methane emissions, and milk performance of Murciano-Granadina goats

The objective of this experiment was to study the effects of substituting oat grain with rice bran on energy, nitrogen and carbon balance, methane emissions, and milk performance in dairy goats. Ten Murciano-Granadina dairy goats in late lactation (46.1±3.07kg) were assigned to 2 treatments in a crossover design, where each goat received both treatments in 2 periods. One group of 5goats was fed a mixed ration with 379g of oat grain/kg of dry matter (O diet) and the other group of 5 goats was fed a diet that replaced oat grain with 379g/kg dry matter of rice bran (RB diet). Diets were formulated to be isoenergetic and isoproteic, so bypass fat was added to reach the same amount of energy in both diets. The goats were allocated to individual metabolism cages. After 14 d of adaptation, feed intake, total fecal and urine outputs, and milk yield were recorded daily over a 5-d period. Then, gas exchange measurements were recorded individually by a mobile open-circuit indirect calorimetry system using a head box. Dry matter intake was different for both diets [1.83±0.11 vs. 1.61±0.08 (means ± SD), for O and RB, respectively]. Metabolizable energy intake and heat production were not significantly different between diets, with average values of 1,254 [standard error of the mean (SEM)=110.0] and 640 (SEM=21.0) kJ/kg of BW0.75, respectively. Significant differences were found in milk fat content (5.3 and 6.9%, SEM=0.36; for O and RB, respectively) and milk fatty acids: medium-chain fatty acids (17.17 vs. 12.90g/100g, SEM=0.969; for O and RB, respectively) and monounsaturated fatty acids (20.63 vs. 28.29g/100g, SEM=1.973; for O and RB, respectively). Enteric CH4 emission was lower for the RB diet (23.2 vs. 30.1g/d, SEM=2.14; for O and RB, respectively), probably because of the higher lipid content in RB diets than O diets (11.7 vs. 4.1%, respectively). Lactating goats utilized RB without detrimental effects on energy metabolism. Higher milk fat and lower CH4 emissions were observed with the RB diet compared with the O diet.