Fermented Rice Bran Research Articles

Fermented Rice Bran Mitigated the Syndromes of Type 2 Diabetes in KK-Ay Mice Model

Background: Diabetes is a devastating disease that causes millions of deaths. Fermented rice bran (FRB), made by fermenting rice bran with Aspergillus kawachii and a mixture of lactic acid bacteria, was hypothesized to b able to improve diabetes-related symptoms. This study aimed to investigate the effects of FRB supplementation in mitigating type 2 diabetes symptoms and identifying FRB bioactive compounds. Methods: In this study, KK-Ay mice (4 w.o. male) were used as a model for type 2 diabetes. Mice were divided into three different groups. The first group received a control diet, the second received a 12.5% non-fermented rice bran (RB) supplemented diet, and the last group was fed a 12.5% FRB-supplemented diet. Supplementation was done for 4 weeks. Results: FRB supplementation lowered the blood glucose level, OGTT, HOMA-IR, total cholesterol, liver RAGE protein, and glucokinase in KK-Ay mice. Metabolome analysis of RB and FRB showed that fermentation increased bioactive compounds in rice bran, such as GABA, L-theanine, and carnitine. It also increased the levels of various free amino acids while converting some amino acids such as arginine, tyrosine, and tryptophan into other metabolites. Conclusions: This research showed the potency of FRB supplementation as a preventive agent against type 2 diabetes.

Effect of Solid-state Fermentation on Proximate Composition of Rice Bran Meal

Fish farming is often faced with high feed cost comprising approximately 60 to75% of total production costs; these causes decrease in profit margin for the fish farmers. An attempt to upsurge the profit is to minimize the cost of feed as minimal as possible. One way to do this is to explore local feed ingredients that could be used as an alternatives for fish feed. Consequently, farmers use locally available fish feed ingredients including agricultural by-products. These feed ingredients have led to increased pond productivity due to their nutrients constituent and bio-availability. This study evaluate the effect of solid state fermentation on proximate compositions of fermented rice bran meal. Rice bran was collected in three different containers, ground into powder, then sieved and fermented using solid state fermentation procedure. Each sample was solidly fermented at 10% moisture and keep in fermenter at ambient temperature for 24 hours (1 day), 96 hours (4 days), and 168 hours (7 days). Afterward, the fermented samples were oven dried for one hour at 100oC. The fermented samples were taken to the laboratory for proximate analysis. The results obtained from the study shows that, fermenting rice bran for seven days (168hrs) increases the crude protein from 10.53±1.27 to 15.07±1.43 and reduction in crude fibre from 10.74±062 to 7.87±1.71. This study revealed that, solid state fermentation of rice bran meal for one to seven days improved the crude protein and reduces crude fibre and the fermented bran meal can be incorporated as an essential part of the fish feed.

Effect of Solid-State Fermentation on Phytochemical Composition of Rice Bran Meal

In aquaculture, the available feed ingredients are expensive and limited in quantity making it essential to explore fish feed ingredients that are low-cost and locally available. Agro by-products seems to be one of the available source. This study evaluate the effect of solid state fermentation on phytochemical compositions of rice bran meal. Rice bran was collected in three different containers, ground into powder, then sieved and fermented using solid state fermentation procedure. Each sample was solidly fermented (wet at 10% moisture and keep in fermenter at ambient temperature) for 24 hours (1 day), 96 hours (4 days), and 168 hours (7 days). Afterward, the fermented samples were oven dried for one hour at 100oC as described. The fermented samples were taken to the laboratory for phytochemical analysis. The results obtained from this study revealed that fermenting rice bran for seven days (168hrs) using solid state fermentation method reduced the Alkaloid contain from 12.61±1.04 mg/kg to 10.24±1.52 mg/kg, 9.18±0.11 mg/kg and 8.13±0.16 mg/kg. Phytate from 6.73±1.32mg/kg to 4.39±0.82mg/kg, 4.05±0.56mg/kg and 2.15±0.73mg/kg. Tannins from 4.60±0.13 mgTA/kg to 4.11±0.65 mgTA/kg, 3.26±0.47 mgTA/kg and 1.52±0.24 mgTA/kg. Saponins from 2.98±0.54 g/kg to 2.50±0.17 g/kg, 1.88±1.54 g/kg and 1.43±1.17 g/kg. Oxalate from 2.78±1.25 mg∞/100g to 2.47±1.42 mg∞/100g, 2.91±0.31 mg∞/100g and 1.82±0.13 mg∞/100g. However, it increases Flavonoids from 6.94±1.82 mgRutin/kg to 7.90±1.35 mgRutin/kg, 9.03±0.43 mgRutin/kg and 11.18±1.35 mgRutin/kg. Phenols from 1.71±0.32 gGAE/kg to 2.14±0.12 gGAE/kg, 2.91±1.53 gGAE/kg and 3.58±1.65 gGAE/kg. This study establishes the fact that, fermented rice bran meal can be incorporated as an essential part of the feed production in order to reduced cost of production thereby increasing the profit and enhances waste management.

Enhancement of γ-aminobutyric acid content in Huangjiu through rice bran fermentation and its impact on the volatile organic compounds

Rice bran has high glutamic acid decarboxylase (GAD) activity and can be used to enrich and produce γ-aminobutyric acid (GABA). Glutinous rice was used as raw material to brew Huangjiu by liquefaction fermentation. Rice bran extract was added at different fermentation stages, then the content of GABA and basic physicochemical properties were tested, the changes of flavor substances and volatile organic compounds (VOCs) were observed in Huangjiu. The results showed the addition of concentrated GABA-enriched rice bran extract during the post-fermentation stage significantly increases the GABA content in Huangjiu. When the amount of rice bran used is 50 g, the GABA content in the Huangjiu can reach 592.44 mg/L after fermentation. The total sugar and pH of Huangjiu fermented with rice bran extract were higher than the control group, and the total acid and non-sugar solids were lower than the control group. Electronic tongue analysis showed that the addition of rice bran extract would affect the sourness, umami and saltiness taste of Huangjiu. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis of Huangjiu made by adding rice bran extract at the post-fermentation stage showed increased isoamyl acetate, 2-heptanol, and other substances in comparison with the control group. The results of the study provide a cost-effective and rapid method for increasing the GABA content in Huangjiu. It also offers a theoretical basis and scientific guidance for the production of health-oriented Huangjiu.

Non-antibiotic feed additives production by Acremonium terricola solid-fermented Camellia oleifera meal

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.Graphical

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.

Effect of Replacement of Soybean Meal with Fermented Rice Bran as Protein Source on Growth Response, Feeding Utilization, Body Composition, Intestinal Microbiota and an Economic Evaluation of the Grey mullet, Mugil cephalus

Effect of Replacement of Soybean Meal with Fermented Rice Bran as Protein Source on Growth Response, Feeding Utilization, Body Composition, Intestinal Microbiota and an Economic Evaluation of the Grey mullet, Mugil cephalus

Effect of Fermented Rice Bran as a Feed Ingredient on Growth Performance, Feed Utilization, Body Composition, Intestinal Microbiota, and an Economic Evaluation of the Grey Mullet (Mugil cephalus)

Effect of Fermented Rice Bran as a Feed Ingredient on Growth Performance, Feed Utilization, Body Composition, Intestinal Microbiota, and an Economic Evaluation of the Grey Mullet (Mugil cephalus)

Effect of Concentration and Frequency of Feeding with Food (Fermented Rice Bran) on Mass Culture of Natural Copepod

Development of natural copepod production using fermented rice bran at different concentrations and feeding frequencies was studied. The experiment followed a factorial design with two factors: rice bran concentration (50, 100, and 150 ppm) and feeding frequency (first feeding only and second feeding on day 4 after the first feeding). The experiment was conducted in 18 plastic buckets of 10-liter capacity for a duration of 30 days. The results showed that copepods responded to the increase and decrease in density in the same direction. The interaction between the two factors (rice bran concentration and feeding frequency) showed a significant influence on the copepod density (p<0.05). The highest copepod densities were observed when using first feeding only at a high rice bran concentration of 150 ppm (Mean±SE) of 6.4±1.4a ind./ ml. For the second feeding on day 4 after the first feeding, copepod densities were lower for all concentrations: (Mean±SE) 2.7±0.4, 2.4±0.3, 2.1±0.5 ind./ ml respectively. The most abundant types of copepods were from the orders Calanoid, Cyclopoid, and Harpacticoid copepod with percentages of 64.9, 23.3, 11.8 ind./ml, and the copepod stages were represented by nauplii, adult, copepodite, the adult with eggs. Their percentages were 38.9±2.0, 37.0±1.7, 23.6±1.4, 0.5±0.2 ind./ml, respectively. It can be concluded that using fermented rice bran at a high concentration of 150 ppm with the approach of first feeding only is sufficient enough to increase the mass culture of natural copepods.

Determination of Choline-Containing Compounds in Rice Bran Fermented with Aspergillus oryzae Using Liquid Chromatography/Tandem Mass Spectrometry.

Choline-containing compounds are essential nutrients for human activity, as they are involved in many biological processes, including cell membrane organization, methyl group donation, neurotransmission, signal transduction, lipid transport, and metabolism. These compounds are normally obtained from food. Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a fermented food product derived from rice and rice ingredients. FBRA exhibits a multitude of functional properties with respect to the health sciences. This study has a particular focus on choline-containing compounds. We first developed a simultaneous liquid chromatography/tandem mass spectrometry (LC/MS/MS) analysis method for seven choline-containing compounds. The method was subsequently applied to FBRA and its ingredients. Hydrophilic interaction chromatography (HILIC) and selected reaction monitoring were employed for the simultaneous analysis of seven choline-containing compounds. MS ion source conditions were optimized in positive ion mode, and the product ions derived from the choline group were obtained through MS/MS optimization. Under optimized HILIC conditions, the peaks exhibited good shape without peak tailing. Calibration curves demonstrated high linearity across a 300- to 10,000-fold concentration range. The application of the method to FBRA and other ingredients revealed significant differences between food with and without fermentation. In particular, betaine and α-glycerophosphocholine were found to be highest in FBRA and brown rice malt, respectively. The results indicated that the fermentation processing of rice ingredients results in alterations to the choline-containing compounds present in foods. The developed HILIC/MS/MS method proved to be a valuable tool for elucidating the composition of choline-containing compounds in foods.

Effect of fermented rice bran as a carbon source for rearing genetically improved farmed Tilapia, Oreochromis niloticus (Linnaeus, 1758), fry in biofloc system

Fermented rice bran, when used as a carbon source in a biofloc system, can improve water quality, growth, and feeding efficiencies of cultured species. The present study delves into the effect of fermented rice bran as a carbon source on the growth and survival of Genetically Improved Farmed Tilapia (GIFT) fry. Additionally, the study investigated its impact on water quality, intestinal histology, proximate composition of fish and biofloc, total plate count of the experimental tank, and fish gut in the biofloc system. The study employed a completely randomized design with five different treatments: NFRB+BFT (Non-Fermented Rice Bran), FRBW+BFT (Fermented Rice Bran with Water), FRBP+BFT (Fermented Rice Bran with Probiotic), FRBY+BFT (Fermented Rice Bran with Yeast), and a clear-water system (with daily water exchange of 10%). The experimental duration was 60 days. The GIFT fry with an average weight of 1.04 ± 0.02 g were randomly distributed in High Density Polythene (HDPE) tanks of 110 L capacity at a stocking density of 250 individuals (ind.) m−3. Results indicated that the weight gain %, length gain %, Specific Growth Rate (SGR), and Protein Efficiency Ratio (PER) in FRBP+BFT and FRBY+BFT treatments were similar, with no significant differences (p > 0.05) and significantly higher (p < 0.05) than other treatments. At the end of the experiment, FRBP+BFT and FRBY+BFT treatments showed lower ammonia-N values. The histological study of GIFT showed a number of villi and villi length in FRBP+BFT and FRBY+BFT were similar with no significant differences (p > 0.05). The protein, lipid, and ash content of fish and biofloc were similar with no significant differences (p > 0.05) in FRBP+BFT and FRBY+BFT treatments. The total plate count of fish gut and water in FRBP+BFT and FRBY+BFT treatments was similar and significantly higher (p < 0.05) than the other treatments. Overall, the results indicate that rice bran fermented with both probiotic and yeast as a carbon source showed similar growth performance and improved water quality in rearing GIFT fry in a biofloc system.

Calcium, phosphorus, and phytic acid of fermented rice bran

Abstract Rice bran is one of the ingredients for poultry feed and is usually used in up to 10% of chicken feed. The restricted utilization of rice bran stems from its elevated levels of crude fiber (24.43%) and phytic acid (6.9%). Fermentation offers a means to diminish the amounts of crude fiber and phytic acid present. The fermentation requires carbon as an energy source for microorganisms. Palmyra sap (PS) can be used as a carbon source. PS is a local resource in East Nusa Tenggara that can be used as an additive. The objective of this study is to investigate the impact of fermentation duration, along with the addition of 10% palmyra sap, on the calcium, phosphorus, and phytic acid levels in rice bran. A complete random design was used, comprising three treatments with five replications for each. These treatments included: DN0 (no fermentation), DN6 (6 days of fermentation), and DN12 (12 days of fermentation). The parameters measured were the content of calcium, phosphorus, and phytic acid. The data underwent analysis using variance analysis followed by Duncan’s multiple range test. The findings indicated that fermentation durations led to a reduction in calcium and phytic acid levels, with no notable impact on the phosphorus content in rice bran. Specifically, the 12-day fermentation period yielded the lowest phytic acid content in rice bran.

Antioxidative Potential and Ameliorative Effects of Rice Bran Fermented with Lactobacillus against High-Fat Diet-Induced Oxidative Stress in Mice.

Rice bran is an important byproduct of the rice polishing process, rich in nutrients, but it is underutilized and often used as feed or discarded, resulting in a huge amount of waste. In this study, rice bran was fermented by Lactobacillus fermentum MF423 to obtain a product with high antioxidant activity. First, a reliable and efficient method for assessing the antioxidant capacity of the fermentation products was established using high-performance liquid chromatography (HPLC), which ensured the consistency of the batch fermentation. The fermented rice bran product (FLRB) exhibited significant antioxidant activity in cells, C. elegans, and hyperlipidemic mice. Transcriptome analysis of mouse livers showed that the expression of plin5 was upregulated in diabetic mice administered FLRB, thereby preventing the excessive production of free fatty acids (FFAs) and the subsequent generation of large amounts of reactive oxygen species (ROS). These studies lay the foundation for the application of rice bran fermentation products.

Solid-state fermentation converts rice bran into a high-protein feed ingredient for Penaeus monodon

Fermented rice bran (FRB) was evaluated as an alternative protein source to soybean meal (SM) in practical diets for juvenile black tiger shrimp, Penaeus monodon. This feed ingredient was tested in a feeding trial to replace soybean meal in P. monodon diets at 0% (T0), 12.5% (T12.5), 25% (T25), 37.5% (T37.5), and 50% (T50). Five iso-nitrogenous and iso-caloric experimental diets containing 44% crude protein were fed to groups of juvenile shrimp (0.47 ± 0.002 g) randomly assigned to twenty 60-l rectangular tanks equipped with a recirculating seawater system. Each dietary treatment was run in 4 replicates, and the feeding trial lasted 50 days. Results show significant improvement in weight gain, specific growth rate, and protein efficiency ratio in treatment T12.5 and T25. Treatments with higher levels of SM replacement with FRB exhibited similar growth indices to those of the control group. Polynomial regression analysis indicates that the optimum replacement of soybean meal with FRB for optimum growth is 21.08%. The apparent dry matter and protein digestibility coefficients of FRB are 83.05 ± 0.02% and 87.20 ± 0.30%, respectively. There were no significant differences in the whole-body composition (dry matter, protein, lipid, ash) among treatments of shrimp fed with FRB replacement. The data suggest that FRB replacement of dietary soybean meal is feasible at 50% without affecting the growth performance but may promote growth at 21.08% replacement of P. monodon.

The Effect of Fermented Rice Bran of The Silage of Cow’s Rumen with Different Storage Time on The Physical Quality, pH and Nutrient Content of Silage

This study, conducted from March to May 2023, aimed to assess the impact of fermented rice bran from cow rumen contents on silage quality, pH, and nutrient content with varying storage times. The experiment took place in Porame Village, Central Sulawesi Province, and Tadulako University's Feed Nutrition Laboratory. The study used molasses, rice bran, EM4, water, and cow rumen waste as materials. Employing a complete randomized design with a 2x3 factorial pattern, the study had 6 treatment combinations and 24 experimental units. Factors included fermented and unfermented rice bran ratios mixed with cow rumen content, and storage times (21, 25, and 30 days). Results from SPSS analysis indicated no significant interaction between fermented rice bran and storage time regarding physical quality and nutrient content. However, the pH of silage was significantly affected. Fermented rice bran (A2) led to a notable pH reduction compared to non-fermented rice bran (A1). In summary, this study concluded that while there's no substantial interaction effect on physical quality and nutrient content, pH measurements are impacted by the use of fermented rice bran.

Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus

The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizigus marmoreus and purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 °C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.

Abstract 2180: Modulation of immune infiltration patterns in inflammation-associated colorectal cancer through rice bran-based dietary strategies

Abstract The correlation between gut microbiota dysbiosis and inflammation-associated colorectal cancer (CRC) has generated considerable interest in dietary interventions targeting immune modulation. Our prior study demonstrated the colon cancer protective effects of rice bran (RB) and ex vivo Bifidobacterium longum fermented rice bran (FRB) diet intervention against azoxymethane/dextran sodium sulfate (AOM/DSS)-induced CRC in gut microbiota-intact specific pathogen-free mice (SPF). RB showed higher levels of protection compared to FRB against CRC, as evidenced by diminished neoplastic lesion size and restored colonic epithelial integrity. The major objective of the present study was to leverage cutting-edge multispectral imaging technique for simultaneous detection of multiple immune cells markers and for a comprehensive analysis of distinct immune landscapes. We also performed spatial correlations within the tumor microenvironment of AOM/DSS-SPF mice undergoing RB and FRB dietary interventions. The primary focus was on T cell subtypes including cytotoxic T cells, helper T cells, regulatory T (Treg) cells, natural killer (NK) cells, NKT cells, B cells and macrophages (MΦ) subtypes (M1 MΦ, and M2 MΦ) to uncover the intricacies of the immune landscape and the interplay for CRC prevention through dietary intervention. The results indicated that RB intervention for 15 weeks led to reductions in overall T cell subtypes in the colonic tissue, particularly Treg cells, which are associated with protecting tumors against immune surveillance in CRC. On the other hand, FRB intervention also resulted in reductions in overall T cell subtypes but exhibited higher infiltration of NK cells and proinflammatory M1 macrophages in the colonic tissue after 15 weeks. While an increased presence of NK cells might be beneficial in countering CRC, the infiltration of M1 macrophages could potentially lessen the impact of FRB compared to RB intervention in CRC protection. The outcomes suggest that the better protective efficacy of non-fermented RB diets is linked to the modulation of Treg cell infiltration, whereas the efficacy of the FRB diet is to some extent limited by the presence of M1 macrophages. Overall, this study provides valuable insights into the complex immune landscape influenced by RB and FRB interventions in a murine model of inflammation-induced CRC, and a novel mechanism for the immunomodulatory effects of dietary RB interactions with gut microbiota. In the future, observing immune modulation throughout diet intervention would enhance our understanding of the role played by these immune cells. Citation Format: Robin Kumar, Lakshmi Sai Pratyusha Bugata, Md. Imtiazul Kabir, Rajesh Agarwal, Elizabeth P. Ryan, Komal Raina. Modulation of immune infiltration patterns in inflammation-associated colorectal cancer through rice bran-based dietary strategies [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 2180.

The Effect of Feed Supplement Balance on the Nutritional and Mineral Content of Rice Bran Fermented with Bacillus amyloliquefaciens

This research aims to determine the balanced effect of feed supplements on the nutritional and mineral content of rice fermented with Bacillus amyloliquefaciens. The research used a completely randomized design with a 3 x 3 x 3 factorial pattern with three replications for each treatment combination. The treatment factors consist of factor I, three levels of Zn (25, 50, 75 ppm); factor II, three levels of urea (1.0, 1.5, 2.0%); and factor III, three levels of sulfur (0.2, 0.4, 0.8%). The research results showed that treatment A (Zn), factor B (Urea) had a very significant effect (P&lt;0.01) and factor C (sulfur) had a non-significant effect (P&gt;0.05). Treatment of factors A (Zn) and B (urea) had a significantly different effect (P&lt;0.05) on calcium content. Factor C (sulfur) had no significant effect (P&gt;0.05), and there was no interaction between treatment factors. Treatment of factor A (Zink), factor B (urea), and factor C (sulfur) had no significant effect (P&gt;0.05). There is an interaction between the AC factor (Zn and sulfur), while there is no interaction between the AB factor (Zn and urea), the BC factor (urea and sulfur), and the ABC factor (Zn, urea and sulfur). It can be concluded that the administration of 25 ppm Zn, 2% urea, and 0.2% sulfur gave the best results on the crude protein content (22.62%), calcium (0.33%), and phosphorus (1.22%) of fermented rice bran with Bacillus amyloliquefaciens.

Functional Evaluation of Fermented Rice Bran and Extracted Rice Bran Oil Addressing for Human Health Benefit.

Rice bran (RB) and rice bran oil (RBO) are exploring as prominent food component worldwide and their compositional variation is being varied among the world due to regional and production process. In this study, Fermented Rice Bran (FRB) was produced by employing edible gram-positive bacteria (Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium bifidum) at 125×10 5 spore g -1 of rice bran, and investigated to evaluate nutritional quality. The Crude Rice Bran Oil (CRBO) was extracted from RB and its quality was also investigated compared to market available rice bran oil (MRBO) in Bangladesh. We found that fermentation of rice bran with lactic acid bacteria increased total proteins (29.52%), fat (5.38%), ash (48.47%), crude fiber (38.96%), and moisture (61.04%) and reduced the carbohydrate content (36.61%). We also found that essential amino acids (Threonine, valine, leucine, lysine, histidine and phenylalanine) and non-essential amino acids (alanine, aspartate, glycine, glutamine, serine and tyrosine) were increased in FRB except methionine and proline. Moreover, total phenolic content, tannin content, flavonoid content and antioxidant activity were increased in FRB. The RBO analysis showed that γ-oryzanol content (10.00 mg/g) were found in CRBO compared to MRBO (ranging 7.40 to 12.70 mg/g) and Vitamin-E content 0.20% were found higher in CRBO compared to MRBO (ranging 0.097 to 0.12%). The total saturated (25.16%) and total unsaturated fatty acids (74.44%) were found in CRBO whereas MRBO contained total saturated (22.08 to 24.13%) and total unsaturated fatty acids (71.91 to 83.29%) respectively. The physiochemical parameters (density, refractive index, iodine value) were found satisfactory in all sample except acid value and peroxide value higher in CRBO. Heavy metal concentration was found within an acceptable range in both CRBO and MRBO. Thus FRB and RBO could be value added food supplement for human health.

Effect of rice bran fermented with Ligilactobacillus equi on in vitro fermentation profile and microbial population.

This study was conducted to assess the effects of fermented rice bran (FRB) with Ligilactobacillus equi on ruminal fermentation using an in vitro system. Oat hay, corn starch, and wheat bran were used as substrate for control. Ten percent of wheat bran was replaced with rice bran (RB), rice bran fermented with distilled water, and rice bran fermented with L. equi for T1, T2, and T3, respectively. The experimental diets were mixed with buffered rumen fluid from wethers under nitrogen gas and incubated for 24 h at 39°C. The fermentation profile and microbial population were analyzed after the incubations. The results revealed that the RB and FRB (with or without L. equi) significantly reduced the gas, methane (CH4), and CH4 per dry matter digested (p < 0.001). Total short-chain fatty acid was also reduced in T1 and T2 in comparison with the control (p < 0.001). Propionate proportion was increased while butyrate proportion was reduced in response to treatment addition in cultures (p < 0.001). Anaerobic fungi and Fibrobacter succinogenes abundance were decreased in treatments (p < 0.001). Overall, CH4 production in vitro can be reduced by RB and FRB supplementation as a result of the reduction of fiber-degrading microorganisms and a decrease in gas production.