Rice Processing Research Articles

Determinants of net value added to produced and processed paddy rice in South East, Nigeria

The study principally examined the determinants of net value added to produced and processed paddy rice in South east Nigeria It specifically, identified the socio-economic characteristics of the respondents, analyzed the determinants of net value added to produced and processed paddy rice as well as ascertained the constraints to processed and produced paddy rice. Multi-stage sampling technique involving purposive and random sampling methods was used to select 240 respondents. Primary data were collected on rain-fed production season using structured questionnaires administered to the respondents by personal interview. Descriptive statistics,, multiple regression and principal component analysis were used to analyze the data. Results obtained showed that gender distribution of the respondents was 63%males and 38% females. More respondents are between the ages of 41-50 and31-40 respectively and house hold size of 4-6 .Farming experience showed that 136 respondents representing 57% had engaged in the business between 11-20yrs.The results also showed that 67% of the respondents accessed farm credit while 25% did not.66% of the respondents belonged to farmers association while 75% were not visited by extension agents. Variables (age, gender, years in school, household size, years of experience, training/extension visits, costs incurred, value addition technique and market price) significantly influenced the net value added while marital status, membership of cooperative, and access to credit did not. Constraints to paddy producers and processors were accessibility to farm machine, poor infrastructure and scarcity/high cost of labor, low access to credit/grant; low proactive measures to flood and drought control; insufficient knowledge of agro-chemicals, and late provision of essential training and services; and processors: use of outdated rice milling machines, high cost of modern rice processing machines, low access to modern rice processing machineries and low acceptability of local rice. Recommendations include; establishment of farm machinery hiring centers for producers and supply of modern rice milling machines to rice processing clusters, development of dams and irrigable lands, training and re-training on access to fund, utilization of biodegradable wastes from paddy rice, proactive measures of flood and drainage control, adequate use of agro-chemicals, use of modem techniques, and involvement of National Agency for Food and Drug Administration and Control in quality control. Keywords: Agriculture, Paddy Rice, Value Addition, Nigeria.

Rice and its nutritional significance

Rice is a staple food for millions of populations in the world and originated from a wild grass to a crop. The Asian civilization was built on rice. The rice cultivation changed the lives of hunters into farmers. The domestication of rice in India dates back to the 7th millennium BC. Due to industrialization, the traditional practice of hand pounding was overtaken by rice processing mills, which led to the production of white polished rice, devoid of many nutrients. Studies confirmed that higher consumption of white rice increased the risk for diabetes and cardiovascular disease, high in India. In the current scenario, the disease prevalence is increasing, and customers are in search of nutritious foods with potential health benefits. This paper outlines the origin of rice and its nutritional value.

Effects of Degree of Milling on Nutritional and Edible Quality of High-Resistant Starch Rice

The aim of this study was to investigate the effects of milling degree on nutrient content, especially resistant starch (RS), and edible quality of starch rice variety Youtangdao3 (YTD3) with high RS. High RS rice variety YTD3 was processed with different milling times (0, 10, 20, 30, and 40s) to evaluate the effects on nutritional components, mineral content, vitamins, pasting properties, and cooking/eating quality. With the increase in milling time, the average milling reduction rate increased from 0 to 8.54, 11.81, 13.27, and 16%, which correlated with a decrease in the yield of head rice, crude fat, crude protein, and ash content. Minerals and vitamins, especially vitamin E and B vitamins, decreased significantly with increasing milling time. Sensory analysis revealed a decrease in rice hardness and an increase in viscosity with longer milling, suggesting improved palatability. However, excessive milling reduced the nutritional value of the rice. The study highlights the need for an optimal balance between the degree of milling (DOM) and the preservation of nutritional value to improve the overall quality of rice products. The results are important for guiding rice processing practices to maintain the health benefits of RS while preserving the sensory appeal of rice.

Research Progress on Photoperiod Gene Regulation of Heading Date in Rice.

Heading date is a critical physiological process in rice that is influenced by both genetic and environmental factors. The photoperiodic pathway is a primary regulatory mechanism for rice heading, with key florigen genes Hd3a (Heading date 3a) and RFT1 (RICE FLOWERING LOCUS T1) playing central roles. Upstream regulatory pathways, including Hd1 and Ehd1, also significantly impact this process. This review aims to provide a comprehensive examination of the localization, cloning, and functional roles of photoperiodic pathway-related genes in rice, and to explore the interactions among these genes as well as their pleiotropic effects on heading date. We systematically review recent advancements in the identification and functional analysis of genes involved in the photoperiodic pathway. We also discuss the molecular mechanisms underlying rice heading date variation and highlight the intricate interactions between key regulatory genes. Significant progress has been made in understanding the molecular mechanisms of heading date regulation through the cloning and functional analysis of photoperiod-regulating genes. However, the regulation of heading date remains complex, and many underlying mechanisms are not yet fully elucidated. This review consolidates current knowledge on the photoperiodic regulation of heading date in rice, emphasizing novel findings and gaps in the research. It highlights the need for further exploration of the interactions among flowering-related genes and their response to environmental signals. Despite advances, the full regulatory network of heading date remains unclear. Further research is needed to elucidate the intricate gene interactions, transcriptional and post-transcriptional regulatory mechanisms, and the role of epigenetic factors such as histone methylation in flowering time regulation. This review provides a detailed overview of the current understanding of photoperiodic pathway genes in rice, setting the stage for future research to address existing gaps and improve our knowledge of rice flowering regulation.

BLA1 Affects Leaf Angles by Altering Brassinosteroid Biosynthesis in Rice (Oryza sativa L.).

Brassinosteroids (BRs) are crucial plant hormones influencing diverse developmental processes in rice. While several enzymes in BR biosynthesis have been identified, their regulatory mechanisms remain largely unknown. This study highlights a novel regulatory pathway wherein the CHD3 chromatin remodeler, BLA1, epigenetically modulates the expression of key BR biosynthesis genes, BRD1 and D2. Phenotypic analysis of bla1 mutants revealed significant alterations, such as increased leaf angles and longer mesocotyls, which were alleviated by BR synthesis inhibitors. Moreover, the bla1 mutants showed elevated BR levels that correlated with the significant upregulation of the expression levels of BRD1 and D2, particularly at the lamina joint sites. Mechanistically, the yeast one-hybrid and chromatin immunoprecipitation assays revealed specific binding of BLA1 to the promoter regions of BRD1 and D2, accompanied by a marked enrichment of the transcriptionally active histone modification, H3K4me3, on these loci in the bla1 mutant. Functional assessments of the brd1 and d2 mutants confirmed their reduced sensitivity to BR, further underscoring their critical regulatory roles in BR-mediated developmental processes. Our findings uncovered an epigenetic mechanism that governs BR biosynthesis and orchestrates the expression of BRD1 and D2 to modulate BR levels and influence rice growth and development.

Comprehensive modeling of far-infrared drying process for rough rice in a combined FIR dryer

This study introduces a novel single-parameter model for the far-infrared (FIR) drying process of rough rice in a combined FIR dryer, aiming to streamline the prediction process and enhance its efficiency. The experiments involved three levels of FIR intensity (0, 500, and 1000 W m−2) and three levels of inlet air temperature (30, 40, and 50 °C), with a comprehensive examination of various mathematical thin-layer models to predict the drying process. The study developed a comprehensive single-parameter model by investigating the interrelationship of the models’ coefficients under distinct drying conditions, demonstrating its capability to faithfully depict the drying characteristics of rough rice within the combined FIR dryer with an R2 exceeding 0.99. The findings also provide valuable insights into the impact of drying conditions on the drying time, percentage of cracked kernels (PCK), and amylose content of rough rice, revealing increasing trends in PCK and amylose content with higher drying temperature and FIR intensity, offering practical and efficient tools for optimizing the drying process and enhancing the quality of dried rice products. Overall, this research significantly advances rice drying technology and offers practical solutions for improving the efficiency and quality of rice drying processes.

Role of water activity on sporulation traits and resistance to 915 MHz microwave in the emetic type of Bacillus cereus on rice

The objective of this study is to investigate the influence of water activity on the sporulation of emetic strains of Bacillus cereus and the subsequent susceptibility of sporulated B. cereus to 915 MHz microwave treatment. Water activity levels were manipulated in the sporulation medium by adjusting glycerol concentrations to 0 %, 3 %, 7.5 %, and 10 %, resulting in corresponding water activities of 0.996, 0.981, 0.971, and 0.960, respectively and sporulated at 30℃. These changes in water activity were intended to simulate the variations in water activity that can occur during the cultivation and processing of rice, where B. cereus is commonly found. Sporulation rates increased with higher water activity, achieving over 90 % of total cells after 3, 5, 5, and 6 days of incubation at water activities of 0.996, 0.981, 0.971, and 0.960, respectively. Resistance to microwave treatment increased with higher water activity levels during sporulation. Microwave treatment for 5 min yielded a reduction of 3.03 log CFU/g at a water activity of 0.960 and 1.98 log CFU/g at 0.996 during sporulation. Lower water activity led to higher % dipicolinic acid (DPA) release during microwave treatment, as measured using a spectrometer, indicating greater membrane damage. To investigate the morphology of spores, transmission electron microscopy was used. Spores produced at lower water activity levels were observed to be enveloped by the mother cell, whereas those sporulated at higher water activity levels were distinct from the mother cell. Additionally, spores sporulated at higher water activity levels exhibited higher wet density in Percoll gradient. The levels of germination were also compared after sporulation under different water activity medium using L-alanine. The spores evolved under low water activity exhibited higher germination level compared to those from high water activity conditions. These findings suggested that water activity conditions during sporulation induce variations in morphology, density, germination level, and resistance to 915 MHz microwave. Our experimental results indicated that, even with the same sporulation percentage, there can be differences in the maturation stage, indicating that the level of 915 MHz microwave treatment should be adjusted according to the sporulation conditions of B. cereus.

Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein

Rice protein is the main component in the byproducts of rice processing such as rice dregs and rice bran. This study aims to develop lactic acid bacteria-fermented rice protein and analyze the changes of component and bioactivity. Lactiplantibacillus plantarum NCU137 was selected as the optimum fermentation strain from sixty lactic acid bacteria strains using fermentation performance and sensory score as the criteria. NCU137 was then applied to rice protein fermentation and the process parameters were optimized by single factor and orthogonal experiments. NCU137 fermentation significantly increased the acidity, antioxidant activity, and peptide content of rice protein, and eight volatile flavor compounds were identified as characteristic aroma components as determined by SPME-GC-MS. Of them, the OAV value of 1-hexanol was up to 50.94, contributing the most to the flavor of fermented rice protein. Furthermore, the antioxidant activity and mechanism of rice protein antioxidant peptide (RPAP) on H2O2-induced Caco-2 cell damage were investigated by CCK-8 method and fluorescence microscopy. RPAP showed protective effect on cell damage in a dose-dependent manner, accompanying by reduction of oxidative components such as ROS and MDA, and increasement of antioxidant components such as SOD, CAT, and GSH-PX. The protective effect might lie in the regulation of gene transcription in Nrf2/HO-1 and apoptosis Bax/Bcl pathway, as validated by RT-qPCR assay. Shortly, the rice protein fermented by NCU137 displayed significant improvement of flavor, nutritional components, and antioxidant bioactivity. The fermentation technology provides alternative strategy for processing rice protein in rice dregs and rice bran into high-valued products.

Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat

AbstractThe dual pressures of climate change and population growth have made the development of new grains a necessity. Agriophyllum squarrosum (sand rice) has high adaptability to harsh environments and does not occupy agricultural land. It is widely cultivated and consumed in Central Asia. Sand rice, together with quinoa and buckwheat, belongs to the same pseudocereals group with rich nutritional value and gluten‐free properties; however, its nutritional composition and health benefits differ from those of quinoa and buckwheat. Sand rice seeds are a rich source of nutrients and bioactive compounds, including proteins, amino acids, unsaturated fatty acids, and crude fiber, which are similar to those in buckwheat and quinoa; however, their starch content is relatively low. Sand rice seeds also possess phenolic acids and flavonoids, which exhibit antioxidant, anticancer, anti‐diabetes, and anti‐inflammatory properties. Furthermore, sand rice extracts are considered suitable for treating some chronic diseases. Overall, sand rice is considered a good plant‐based food that can be used to develop various functional foods and beverages or mixed with other grains in different recipes. However, advancements in the processing technology of sand rice‐based foods are required to fully exploit the potential of sand rice in the food industry to improve human health. This review analyzes the current understanding of the nutritional content of sand rice by comparing it with that of quinoa and buckwheat. Furthermore, its potential medicinal activity and feasibility as a functional ingredient to improve food quality is discussed.

Rice Farmgate Price Estimation and Collection Modality in Oromia, Ethiopia

The main aim of this analysis to estimate minimum farmgate price for paddy rice and to indicate paddy rice collection modalities from farmers and provide an overview of current rice production status in Oromia. Rice (Oryza sativa) is one of the most stable foods and expected to contribute to ensuring food security in Ethiopia. The success of rice production depends somewhat on its high yield potential, processing technologies and marketing facilities. Improving rice production and productivity as well as facilitating its processing and marketing access is therefore one of a key part of the economic growth strategies in the Oromia government’s food self-sufficiency initiatives. Both local production and import are the two key sources of rice grain supply and meet consumption demand of Oromia people. Consumption trends in Oromia as well as in Ethiopia have shown a substantial increase from time to time. Using a quantitative secondary data and a review of existing literature, this study provides an overview of the rice production and estimating the farmgate price of paddy rice. The study stresses the need for estimation of farmgate price, formulation of rice processing technologies and market-enhancing policies, such as supplying and installing rice processing technologies, better access to market facilities and market information and to improve rice productivity.

Predicting rice phenology across China by integrating crop phenology model and machine learning

This study explores the integration of crop phenology models and machine learning approaches for predicting rice phenology across China, to gain a deeper understanding of rice phenology prediction. Multiple approaches were used to predict heading and maturity dates at 337 locations across the main rice growing regions of China from 1981 to 2020, including crop phenology model, machine learning and hybrid model that integrate both approaches. Furthermore, an interpretable machine learning (IML) using SHapley Additive exPlanation (SHAP) was employed to elucidate influence of climatic and varietal factors on uncertainty in crop phenology model predictions. Overall, the hybrid model demonstrated a high accuracy in predicting rice phenology, followed by machine learning and crop phenology models. The best hybrid model, based on a serial structure and the eXtreme Gradient Boosting (XGBoost) algorithm, achieved a root mean square error (RMSE) of 4.65 and 5.72 days and coefficient of determination (R2) values of 0.93 and 0.9 for heading and maturity predictions, respectively. SHAP analysis revealed temperature to be the most influential climate variable affecting phenology predictions, particularly under extreme temperature conditions, while rainfall and solar radiation were found to be less influential. The analysis also highlighted the variable importance of climate across different phenological stages, rice cultivation patterns, and geographic regions, underscoring the notable regionality. The study proposed that a hybrid model using an IML approach would not only improve the accuracy of prediction but also offer a robust framework for leveraging data-driven in crop modeling, providing a valuable tool for refining and advancing the modeling process in rice.

Profiling and Improvement of Grain Quality Traits for Consumer Preferable Basmati Rice in the United States.

Basmati rice is a premium aromatic rice that consumers choose primarily because of its distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects the perspectives of producers, processors, sellers, and consumers related to the production, processing, marketing, and consumption of Basmati rice. Consumers, an invaluable part of the production demand and value chain of the Basmati rice industry, have the freedom to choose from different types of aromatic rice. Consumers expect their preferred Basmati rice to possess all superior rice grain qualities, including the physical, biochemical, and physiological properties. Gene functional analysis explained that a 10-base pair deletion in the promoter region of the OsSPL16 gene causes the slender grains in Basmati rice, whereas an 8-base-pair deletion in exon 7 of the OsBadh2 gene (located in the fgr region on rice chromosome 8) results in the distinct aroma. Furthermore, a combination of the genetic characteristics of the gw8 and gs3 genes has led to the creation of a long-grain Basmati-type rice cultivar. It has also been demonstrated that agricultural, genetic, and environmental conditions significantly influence GQBR. Hence, research on improving GQBR requires a multidimensional approach and sophisticated elements due to the complexity of its nature and preference diversity. This review covers the basic definitions of grain quality traits, consumer preference criteria, influencing factors, and strategies for producing superior-quality Basmati rice in the United States. This knowledge will be useful in improving the grain quality of Basmati and Basmati-type rice, as well as developing appropriate breeding programs that will meet the preferences of different countries and cultures.

Quality monitoring of glutinous rice processing from drying to extended storage using hyperspectral imaging

The quality of glutinous rice (GR) is susceptible to deterioration and losses due to biological or environmental factors during storage. Traditional quality assessment techniques are often time-consuming and challenging. In this study, a rapid and reliable hyperspectral imaging (HSI) technique is utilized to monitor GR quality during storage. Paddy samples were dried at 50 °C, 60 °C and 70 °C. Subsequently, these samples were milled and stored under three conditions: freeze storage (−10 °C), cold room (6 °C) and ambient (∼26 °C) for 6 months. The methodology involved data acquisition from both HSI and standard references methods, with data on hyperspectral reflectance, head rice yield (HRY), broken rice yield (BRY) and milled rice yield (MRY) collected every two weeks. Five machine learning (ML) models were evaluated for quality prediction using Python3, with Random Forest (RF) identified as the best performer, achieving a coefficient of determination (R2) of 0.995. Hyperparameter tuning (HPT) further improved the RF model’s R2 by 0.3 %. Parity plot analysis confirmed the accuracy of the RF model in describing GR quality during storage. The study demonstrates the significant impacts of different storage and drying temperatures on HSI data and GR quality attributes. Significant differences in reflectance were observed, with higher reflectance for samples dried at 60 °C and freeze-storage, while lower reflectance for samples dried at 70 °C and cold-room storage. These findings align with reference method results and ML predictions, revealing that drying paddy at 60 °C and storing it under freeze conditions enhances HRY and increases the commercial value of GR. Overall, this study highlights the potential of the HSI for real-time quality monitoring of GR and its applicability to other grains.

Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

Preparation and characterization of microcrystalline cellulose from rice bran.

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. 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. These results suggest the feasibility of using rice bran as a low-price source of microcrystalline cellulose. © 2024 Society of Chemical Industry.

Impact of rice GENERAL REGULATORY FACTOR14h (GF14h) on low-temperature seed germination and its application to breeding.

Direct seeding is employed to circumvent the labor-intensive process of rice (Oryza sativa) transplantation, but this approach requires varieties with vigorous low-temperature germination (LTG) when sown in cold climates. To investigate the genetic basis of LTG, we identified the quantitative trait locus (QTL) qLTG11 from rice variety Arroz da Terra, which shows rapid seed germination at lower temperatures, using QTL-seq. We delineated the candidate region to a 52-kb interval containing GENERAL REGULATORY FACTOR14h (GF14h) gene, which is expressed during seed germination. The Arroz da Terra GF14h allele encodes functional GF14h, whereas Japanese rice variety Hitomebore harbors a 4-bp deletion in the coding region. Knocking out functional GF14h in a near-isogenic line (NIL) carrying the Arroz da Terra allele decreased LTG, whereas overexpressing functional GF14h in Hitomebore increased LTG, indicating that GF14h is the causal gene behind qLTG11. Analysis of numerous Japanese rice accessions revealed that the functional GF14h allele was lost from popular varieties during modern breeding. We generated a NIL in the Hitomebore background carrying a 172-kb genomic fragment from Arroz da Terra including GF14h. The NIL showed superior LTG compared to Hitomebore, with otherwise comparable agronomic traits. The functional GF14h allele from Arroz da Terra represents a valuable resource for direct seeding in cold regions.

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion.

Rice bran oil body is rich in nutritional value, which is a byproduct of rice processing. The aim of this study is to develop a novel emulsion-filled gel with lutein-loaded rice bran oil body and investigate its functionality as a fat replacer in cookies. The effects of incorporating structured oil body in the form of emulsion-filled gel instead of butter in cookies with a ratio of 0, 10, 20 and 50 wt% formulation were determined by measuring appearance, texture, thermodynamic properties, moisture distribution and microstructure. The results demonstrated the relationship between geometry, moisture and structure. The 20 wt% emulsion-filled gel substitution ratio yielded mobility and distribution abilities of melted fat and sugar in the cookies that were closest to those of butter. The addition of emulsion-filled gel increased the L* value and decreased the a* value, while the b* value of the cookie increased due to the advanced delivery of lutein by oil body. By controlling the addition ratio, the texture of the cookies can be adjusted. Starch granules were separated due to colloidal particles, reducing saturated fat content and decreasing cookie gelatinization enthalpy. The fat coating on starch particles enhanced the binding capacity of free water, improving air entrapment and forming a constrained gluten network structure. These findings provide a theoretical basis for rice bran oil body as a novel substitute for butter in the development of healthy, high-quality cookies. © 2024 Society of Chemical Industry.

Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran.

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. 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. 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.

Oxidised rice bran oil induced oxidative stress and apoptosis in IPEC-J2 cells via the Nrf2 signalling pathway.

Rice bran oil is a type of rice oil made by leaching or pressing during rice processing and has a high absorption rate after consumption. When oxidative rancidity occurs, it may cause oxidative stress (OS) and affect intestinal function. Meanwhile, the toxic effects of oxidised rice bran oil have been less well studied in pigs. Therefore, the IPEC-J2 cells model was chosen to explore the regulatory mechanisms of oxidised rice bran oil on OSand apoptosis. Oxidised rice bran oil extract treatment(OR) significantly decreased the viability of IPEC-J2 cells. The results showed that OR significantly elevated apoptosis and reactive oxygen species levelsand promoted the expression of pro-apoptotic gene Caspase-3 messenger RNA levels. The activation of Nrf2 signalling pathway by OR decreased the cellular antioxidant capacity. This was further evidenced by the expression of kelch-like ECH-associated protein 1, heme oxygenase 1, NADH: quinone oxidoreductase 1, superoxide dismutase2and heat shock 70 kDa protein genes and proteins were all downregulated. In conclusion, our results suggested that oxidised rice bran oil induced damage in IPEC-J2 cells through the Nrf2 signalling pathway.

Process capacity improvement by equipment and operations control ratios in de-husking lines of small-scale rice processing factories

Process capacity improvement by equipment and operations control ratios in de-husking lines of small-scale rice processing factories