Fermented Rice Bran Research Articles

Impact of vegetables on the microbiota of the rice bran pickling bed Nukadoko.

Nukadoko, a fermented rice bran bed for pickling vegetables called nukazuke, has a complex microbiota. Within it, deep interactions between the microbiota of the pickled vegetables and nukadoko characterize and control the qualities of both products. To address this notion, we monitored the changes in the microbiota of nukadoko and nukazuke while pickling different vegetables. Raw or roasted rice bran was mixed with salted water and fermented at 24°C for 40 days, following which different species of vegetable, Cucumis sativus var. sativus, Brassica oleracea var. capitata, or Raphanus sativus var. hortensis, were pickled. The microbial composition of the washing solution of fresh vegetables, as well as that of the nukadoko and nukazuke for each vegetable, was analyzed by amplicon sequencing of 16S rRNA genes. Although the microbiota of nukadoko varied depending on the species of pickled vegetables, no transcolonization of any species of bacteria from fresh vegetables to nukadoko was observed. However, some lactic acid bacterium (LAB) species eventually dominated the microbiota of both nukazuke and matured nukadoko, although they were not detected in either the fresh vegetables or rice bran. Particularly, Lactiplantibacillus plantarum was dominant among all pairs of pickled vegetables and matured nukadoko, whereas the transcolonization of some other LAB species was observed in a pickled vegetable-specific manner. Staphylococcus xylosus was observed to some extent in each nukadoko, yet it was not detected in any nukazuke. Overall, a LAB-dominant microbiota was established in both nukadoko and nukazuke in an underlying process that was different but partly common among vegetables.

Performa, bobot karkas, dan lemak abdominal ayam broiler yang diberi dedak fermentasi menggunakan ragi tape (Saccharomyces cerevisiae)

This study aimed to determine the growth of the carcass weight and abdominal fat of broiler fed fermented rice bran using tape yeast (Saccharomyces cerevisiae). This study was carried out in the poultry production shed of the Animal Husbandry Study Program, Faculty of Agriculture, University of Khairun, located in Fitu Village, South Ternate City. One hundred of DOC broiler which consisted of using a Completely Randomized Design (CRD) which concicted of 5 treatments and 4 replications, namely R0 = basal feed (control), R1 90% basal feed + 10% fermented rice bran, R2 = 80% Basal feed + 20% fermented rice bran, R3 = 70% basal feed +30% fermented rice bran, R4 = 60% basal feed + 40% fermented rice bran. The variables observed included ration consumption, body weight gain, carccas weight and abdominal fat. The results showed that the administration of fermented bran using tape yeast (Saccharomyces cerevisiae) showed no significant difference to feed consumption (P>0.05), but body weight gain, feed conversion showed, carcass weight and abdominal fet significant differences (P<0.05). The results of the study can be concluded that giving up to 20% fermented bran can increase the growth of broiler chickens.

Application of combination feed of fish viscera silage and fermented rice bran on biomass and population of silk worms (Tubifex tubifex)

Silkworms are an alternative feed to grow and develop for fish seeds. Silkworms have the advantage of being high in nutrients. The purpose of this study was to determine the effect of using fish offal silage combination feed on silkworm biomass and population as well as the optimal concentration of fish offal silage and fermented rice bran to increase silkworm biomass and population. The method used in this study was experimental using a completely randomized design (CRD), namely P0: paddy mud, P1: paddy mud + combined feed (75% fish offal silage and 25% fermented rice bran), P2: paddy mud + combined feed (50% fish offal silage and 50% fermented rice bran), and P3: paddy mud + combined feed (25% fish offal silage and 75% fermented rice bran). Data analysis used Analysis of Variance (ANOVA) and continued with Duncan’s test. The results showed that silkworm cultivation using a combination feed (25% fish offal silage and 75% fermented rice bran) produced the highest absolute biomass and absolute population of 22 grams and 7,147 individuals, significantly different from absolute and absolute biomass. produced from cultivation in paddy field mud with control treatment.

Fermented rice bran supplementation attenuates colonic injury through modulating intestinal aryl hydrocarbon receptor and innate lymphoid cells in mice with dextran sodium sulfate-induced acute colitis

This study investigated the effects of fermented rice bran (FRB) on modulating intestinal aryl hydrocarbon receptor (AhR) expression, innate lymphoid cell (ILC)3 populations, the fecal microbiota distribution, and their associations with dextran sodium sulfate (DSS)-induced acute colitis. C57BL/6 mice were assigned to four groups: 1) NC group, normal mice fed the AIN-93M diet; 2) FRB group, normal mice fed a diet supplemented with 5% FRB; 3) NCD group, DSS-treated mice fed AIN-93M; 4) FRBD group, DSS-treated mice fed a 5% FRB-supplemented diet. DSS was administered for 5 d and followed by 5 d for recovery. At the end of the experiment, mice were sacrificed. Their blood and intestinal tissues were collected. Results showed that there were no differences in colonic biological parameters and function between the NC and FRB groups. Similar fecal microbiota diversity was noted between these two groups. Compared to the non-DSS-treated groups, DSS administration led to increased intestinal permeability, enhanced inflammatory cytokine production and disease severity, whereas tight junctions and AhR, interleukin (IL)-22 expressions were downregulated, and the ILC3 population had decreased. Also, gut microbiota diversity differs from the non-DSS-treated groups and more detrimental bacterial populations exist when compared to the FRBD group. FRB supplementation in DSS-treated mice attenuated fecal microbial dysbiosis, decreased intestinal permeability, improved the barrier integrity, upregulated AhR and IL-22 expression, maintained the ILC3 population, and pathologically mitigated colonic injury. These findings suggest enhanced ILC3- and AhR-mediated functions may be partly responsible for the anti-colitis effects of FRB supplementation in DSS-induced colitis.

Determination of L-Carnitine and Acetyl-L-carnitine in <i>Aspergillus oryzae</i>- Fermented Rice Bran Product by Hydrophobic Derivatization–LC/ESI-MS/MS

Determination of L-Carnitine and Acetyl-L-carnitine in <i>Aspergillus oryzae</i>- Fermented Rice Bran Product by Hydrophobic Derivatization–LC/ESI-MS/MS

Potential of Fermented Rice Bran as a Functional Food Ingredient to Prevent Colon Cancer

Rice bran is a by-product of rice processing rich in bioactive compounds. These bioactive compounds include phenolic, flavonoid, steroidal components, and anthocyanins. The activity of bioactive compounds in rice bran can be enhanced by a biotechnological process, namely fermentation. The fermentation process in rice bran increases the phenolic component due to the breakdown of complex phenolic compounds with several enzymes produced by microorganisms. Fermented bran containing abundant bioactive components has the potential as a functional food to prevent colon cancer. In vitro and in vivo studies showed that fermented bran prevent the development of colon cancer better than non-fermented bran. Prevention of colon cancer based on in vivo and in vitro studies can be through increasing the expression of apoptotic genes, decreasing proliferation marker genes, and decreasing pro-inflammatory cytokines. The process of preventing colon cancer with bioactive components can be through induction of apoptosis and inhibition of cancer cell proliferation, protection of cells against free radicals, deregulation of the Wnt/β-catenin signaling pathway, and enhancement of the immune response.

Stable Isotope Dilution LC/ESI-SRM/MS Analysis for Highly Polar Bioactive Dipeptides Found in Fermented Brown Rice Product using a Porous Graphitic Carbon Column

In this study, a validated analytical method based on liquid chromatography/electrospray ionization-selected reaction monitoring/mass spectrometry (LC/ESI-SRM/MS) was developed for dipeptides in a functional food, fermented brown rice and rice bran with Aspergillus oryzae (FBRA). The aim of this study was to screen and quantify dipeptides in the water-soluble fraction of FBRA. There are few studies focusing on dipeptides in FBRA, even though FBRA is expected to contain bioactive peptides: FBRA or its aqueous extract has shown variety of biological activities. An anti-hypertensive dipeptide was found in similar rice bran products digested by thermolysin. Dipeptides are the smallest class of peptides, and many show a variety of biological activities. Some bioactive peptides are widely found in fermented foods. However, because dipeptides are generally too polar to be retained on versatile LC columns, such as octadecylsilyl columns, dipeptides have been often overlooked and not quantified because of the analytical difficulties. The LC was performed using a porous graphitic carbon column with the mobile phases of 0.1% formic acid/0.1% trifluoroacetic acid/1% tetrahydrofuran in water and acetonitrile. The stable isotope-labeled internal standards and SRM for dipeptides made it possible to develop a validated method. Five dipeptides were identified and quantified in FBRA in much higher concentrations than related materials (malted brown rice, rice bran, brown rice, and white rice) as follows: Ile-Arg, 82.1 µg/g; Ala-Phe, 27.8 µg/g; Ala-Tyr, 31.6 µg/g; Val-Phe, 46.3 µg/g; and Ile-Tyr, 49.9 µg/g. This method was simple and robust and would be applicable for other functional foods.Graphical

Enhancement of Antioxidant and Colon Anticancer Activity from Fermented Rice Bran Extract

This review focuses on the enhancement of antioxidant activity and the colon anticancer effect of fermented rice bran extract. Fermentation is a biological process that has been proven to significantly increase the content of bioactive compounds in various food sources, including rice bran. This study investigates how fermentation affects the antioxidant activity and colon anticancer potential of rice bran extract. The review highlights a positive correlation between phenolic content and antioxidant activity, indicating that fermented rice bran extract exhibits higher antioxidant properties compared to non-fermented ones. Additionally, this research explores the role of different fermentation microorganisms in promoting the release of phenolic compounds, contributing to increased antioxidant activity and colon anticancer effects. Understanding the potential health benefits of fermented rice bran extract can contribute to the development of functional food products with improved nutritional and therapeutic effects

Perceptions and Determinants of Consumers' Willingness to Buy (WTB) Fermented Rice Bran-enriched Beverages in Eastern Visayas, Philippines

Rice bran contains health-beneficial components, which are enhanced during the fermentation process. Fermented rice bran (FRB) can be used as an adjunct ingredient to enhance the nutritional value of foods. The study aimed to assess the perceptions and determinants of consumers’ willingness to buy (WTB) FRB-enriched beverages in Eastern Visayas, Philippines.A face-to-face survey was conducted with 402 respondents, which was proportionally distributed in the six provinces of Eastern Visayas. Descriptive analysis was used to analyze the respondents’ socio-demographic characteristics, awareness, perceptions, and WTB FRB-enriched beverages.Binary logistic regression analysis was employed to analyze the factors affecting the willingness of the consumers to buy FRB-enriched beverages. Results revealed that almost all respondents were unaware (96%) of FRB and FRB-enriched beverages, which could be primarily because using FRB in food applications is a new concept in the Philippines. In spite of their high level of unawareness, they generally had positive perceptions of FRB-enriched beverages such as being healthy and nutritious and having a good taste. Many also were willing to buy FRB-enriched beverages when made available in the market. Regression analysis showed that married couples were 0.61 less likely to buy FRB-enriched beverages than single and widow/widower individuals.Those who are aware of FRB-enriched beverages were 2.77 times more likely to buy FRB-enriched beverages than those who are not aware. Likewise, the odds that the consumers who are aware of FRB and its health benefits will buy the product was 3.41 times more than those who are not aware. Further results revealed that consumers who perceived that FRB-enriched beverages have good taste were 3.58 times more likely to buy the product than those individuals who perceived that the products do not have a good taste.

Fermented Rice Bran Supplementation Inhibits LPS-Induced Osteoclast Formation and Bone Resorption in Mice.

Fermented rice bran (FRB) is known to have numerous beneficial bioactivities, amongst which is its anti-inflammatory properties when used as a supplement. To determine its effects, we examined osteoclastogenesis and bone resorption caused by injections of lipopolysaccharide (LPS), using mice with and without FRB supplementation. The results were favorable: those that received FRB showed reduced osteoclast numbers and bone resorption compared to those with the control diet. Notably, receptor activator of NF-κB ligand (RANKL) and tumor necrosis factor-α (TNF-α) mRNA levels were shown to be lower in the LPS-treated animals with FRB supplementation. FRB's inhibitory effect on RANKL- and TNF-α-induced osteoclastogenesis was further confirmed in vitro. In culture, macrophages exhibited decreased TNF-α mRNA levels when treated with FRB extract and LPS versus treatment with LPS alone, but there was no significant change in RANKL levels in osteoblasts. We can conclude that FRB supplementation dampens the effect of LPS-induced osteoclastogenesis and bone resorption by controlling TNF-α expression in macrophages and the direct inhibition of osteoclast formation.

Bekatul Beras Hitam Terfermentasi Memperbaiki Kondisi Kolon Mencit yang Diinduksi Senyawa Karsinogen Azoxymethane

Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and non-fermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher in the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower thanthat of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons.

Fermented rice bran supplementation inhibits LPS-induced osteoclast formation and bone resorption in mice

Fermented rice bran supplementation inhibits LPS-induced osteoclast formation and bone resorption in mice

Performa Ayam Kampung Unggul Balitnak (KUB) dengan penambahan dedak fermentasi dalam ransum

Kampung Unggul Balitnak (KUB) is a native chicken crossed for six generations. Rice bran is an energy source of feed, but rice bran has high crude fiber. The research was conducted in the poultry production cage of Sasa Village, South Ternate City. This study aimed to determine the percentage of fermented rice bran of performance of KUB Village chicken for meat production. The study used a Completely Randomized Design (CRD) consisting of five treatments and four replications. Data obtained were analyzed with Analysis of Variance (ANOVA) one way and further tests with Duncan Multiple Range Test (DMRT). The results showed that the ration consumption for all treatments (R0, R1, R2, R3, and R4) was not significantly different (p>0.05). The body weight gain, feed conversion, and carcass weight were not significantly different (p>0,05) between R0, R1, R2, and R3 treatments. However, the R4 treatment showed significant differences (p<0.05) from the other treatments. In conclusion, presenting a ration containing up to 30% fermented rice bran provides optimal results for the growth of KUB chicken to produce meat.

Market Study of Fermented Rice Bran (FRB)- Incorporated Bakery Products in Leyte, Philippines: Input to New Product Development

Rice bran is typically utilized as animal feed but is recently been used in nutraceuticals due to its vast nutritional components. Using fermented rice bran (FRB) as adjunct food ingredient promotes health among consumers. In the Philippines, adding FRB into foods is a fresh product concept. Developing FRBincorporated food products requires that the new products are consumeroriented, that is, it optimally fit with the needs and expectations of the consumers. The study seeks to assess consumers' perceptions and purchase intention for loaf bread, pan de sal, cookies, and other bread added with fermented rice bran (FRB) as input to developing FRB-incorporated bakery products. Descriptive analysis was performed to analyze the respondents' socio-demographic characteristics, purchase and consumption data for the existing bakery products, and their awareness, perceptions, and purchase intensions for FRB-incorporated bakery products. Binary regression analysis was employed to determine the factors affecting consumers' purchase intention toward bakery products added with FRB. Results showed that majority (79%) of the respondents perceived FRBincorporated bakery products as nutritious. Their willingness to pay for FRBincorporated loaf bread (PhP53.39/piece), FRB-incorporated pan de sal (PhP3.80/piece), FRB-incorporated other breads (PhP7.67/piece), and FRBincorporated cookies (PhP8.31/piece) were higher than the prices of the existing (non-FRB-incorporated) bakery products. Regression analysis reveals that educational attainment (coefficient=0.86, p=0.038), mother as household decision-maker (coefficient=2.40, p=0.051), consumers' perception for the FRBincorporated bakery products being healthy (coefficient=3.29, p=0.022) and perceived good taste (coefficient =0.19, p=0.001) were significant factors affecting consumers' willingness to buy bakery products added with fermented rice bran. The results can be used by product developers, potential technology adopters, and other stakeholders for developing FRB-incorporated bakery products.

Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran

Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran (white, red, and black) was used in this study. Total phenolic content (TPC) and antioxidant activity were analysed with Folin-Ciocalteau and DPPH radical scavenging activity (RSA) method, respectively. Bioactive component of rice bran was analysed by HPLC. The highest TPC and RSA were shown on defatted and fermented white rice bran (288.18±2.52 mg GAE/100 g DB and 67.95±0.75%, respectively). The highest γ-oryzanol content and ferulic acid were shown in non-defatted fermented black rice bran and defatted fermented black rice bran with 24.83 mg/g and 1.45 mg/g sampel, respectively. The results of this study indicated that the fermentation treatment could increase the bioactive component of rice bran. Furthermore, combination of defatting and fermentation was only effective on white rice bran.

Neurobehavioral Effects of Fermented Rice Bran Extract in Zebrafish Larvae Model

Rice bran (RB) is a promising food ingredient that can improve biological function. In this study, we investigated the effects of RB, both unfermented (RB30) and fermented (RBF30), with five different microorganisms on the neurobehavioral activity in zebrafish larvae. Analytical methods such as LC–UV and LC–MS were performed for the analysis of RB30 and RBF30 extracts. Interestingly, niacin content, which is known to improve brain functions such as cognition and emotion, was found to be higher in RBF30 than in RB30. Furthermore, niacin content was highly increased in the RBF30-exposed fish, compared to those in the control fish. Therefore, we profiled behavioral patterns and various neurochemistry in zebrafish larvae following supplementation with RBF30 as well as performed calcium imaging on Tg (huC:GAL4-VP16); (UAS:GCaMP7a) zebrafish larvae to determine the correlation of neural activity. RBF30 revealed greater stimulation of locomotor activity without negatively affecting decision-making behavior in zebrafish larvae, as compared to RB30 or niacin. Its behavioral activation is mainly linked with the elevations of neural activity and several neurochemicals such as serotonergic and dopaminergic systems that are implicated in the control of anxiety and stress. Taken together, these results suggest that RBF30 could be a food material that improves the behavioral health by modulating neural activity and brain neurochemistry.

Pengaruh Pemberian Dedak Padi Terfermentasi dalam Ransum terhadap Penampilan Puyuh Jantan Umur 2-7 Minggu

The purpose of this study was to determine the effect of giving fermented rice bran in the ration on the performance of male quail aged 2-7 weeks and to determine the level of fermented rice bran could produce the average initial body weight, body weight gain, final body weight, feed consumption and FCR ratio. The study was conducted using a completely randomized design (CRD) with 5 treatments and 3 replications. Each replication consisted of 3 male quails so that the number of male quails used was 45. As for the treatment as follows, the ration without the content of fermented rice bran as a control and the ration of fermented rice bran 5%, 10%, 15% and 20%. Parameters observed were initial body weight, weight gain, final body weight, feed consumption, and FCR (Feed Conversion Ratio). The data obtained were analyzed for variance. From the results of this study, the provision of fermented rice bran in commercial rations of male quail feed in the grower-finisher phase showed significantly different results (P<0.05) on final body weight, body weight gain, feed consumption, and FCR. Based on the results of this study, it is recommended that male quail breeders use fermented rice bran at a level of 20% in the ration because this level shows good results compared to the performance of male quail at a treatment level of 0% without fermented rice bran.

Effect of fermented heat-treated rice bran on performance and possible role of intestinal microbiota in laying hens.

Rice bran is a high-quality and renewable livestock feed material rich in nutrients and bioactive substances. To investigate the effects of dietary supplementation with fermented heat-treated rice bran on the performance, apparent digestibility of nutrients, cecal microbiota and metabolites in laying hens, a total of 128 18-week-old Hy-Line brown layers were randomly assigned to four treatment groups: 2.5% HRB (basal diet contained 2.5% heat-treated rice bran), 5.0% HRB (5.0% heat-treated rice bran), 2.5% FHRB (2.5% fermented heat-treated rice bran), 5.0% FHRB (5.0% fermented heat-treated rice bran). Results showed that FHRB supplementation significantly increased the average daily feed intake (ADFI) during 25-28 weeks, and improved apparent digestibility of dry matter (DM), crude protein (CP), ether extract (EE) and crude fiber (CF) in laying hens. Moreover, feeding 5.0% of HRB and FHRB resulted higher egg production (EP) and average egg weight (AEW) during the feeding period, and decreased the feed conversion ratio (FCR) during 21 to 28 weeks. The alpha and beta diversity indices indicated that FHRB altered the cecal microbiota. In particular, dietary supplementation with FHRB significantly increased the relative abundances of Lachnospira and Clostridium. Compared with the 2.5% level of supplementation, supplementing 5.0% HRB and 5.0% FHRB increased the relative abundances of Firmicutes, Ruminococcus and Peptococcus, and lowered the relative abundance of Actinobacteria. Furthermore, dietary FHRB supplementation significantly increased the concentration of short-chain fatty acids in cecum and changed the overall metabolome. The results of correlation analysis showed a close interaction between cecal microbiota, metabolites and apparent digestibility of nutrients. Taken together, we revealed that FHRB supplementation can induce characteristic structural and metabolic changes in the cecal microbiome, which could potentially promote nutrient digestion and absorption, and improve the production performance of laying hens.

Abstract 4229: Differential impact of rice bran based dietary interventions during inflammation-associated colorectal cancer on distinct immune infiltrates and their spatial distribution signature

Abstract Modulating the immune cell infiltrates in the colonic tissue via dietary intervention or modulation of the gut microbiota and its crosstalk with the components of the diet is now recognized as an effective strategy to protect against inflammation-associated colorectal cancer (CRC). In this regard, we recently reported, both gut microbiota-dependent and independent mechanisms for dietary rice bran (RB) meditated protective efficacy against inflammation-associated azoxymethane/dextran sodium sulfate (AOM/DSS)-induced CRC. We also reported that ex vivo fermentation of RB with beneficial microbe ‘Bifidobacterium longum’ did not exhibit similar protective benefits as RB in damaged colonic tissues in the absence of gut microbiota [germ-free (gf) mice]. The role of rice bran (RB) constituents as prebiotics and in preserving gut barrier and a healthy gut microbiota led to in-depth investigation into the protective efficacy of RB against CRC. Accordingly, in the present study, we performed multiplex imaging (9 color panel) to assess immune sub-typing and spatial phenotypic signature of the colonic tissue/tumor microenvironment in the AOM/DSSgf mice [following RB and fermented RB (FRB) dietary intervention]. Briefly, we determined the presence of T cells [CD3+], cytotoxic T cells [CD3+ CD8+], helper T cells [CD3+ CD8−], regulatory T (Treg) cells [CD3+CD8−FoxP3+), natural killer (NK) cells [CD49b+], NKT cells [CD3+CD49b+], macrophage (MΦ) [F4/80 +], M1 [F4/80+iNOS+CD206−] and M2 [F4/80+CD206+] subtypes and B cells [B220+]. Results indicated an overall high infiltration of immune cells in female AOM/DSSgf mice on control diet compared to males, which was positively correlated with severe pathological changes observed in the female colon tissues. Notably, RB and FRB diets showed a differential impact on the sub-type of immune cells and their spatial localization. Protective efficacy of RB was associated with decrease in infiltration of T cells (including their subtypes). Interestingly, while cytotoxic T cells were lower in FRB (AOM/DSSgf) female mice, there was a significant increase in pro-inflammatory M1 MΦ sub-types in colon tissue of mice marred by epithelial erosion which compromised FRB potential. Spatial distance analysis also indicated that immune cells were distantly spaced in RB intervention groups compared to FRB and AOM/DSSgf controls. Though, M2 MΦ were relatively higher in number in AOM/DSSgf controls, their presence did not have influence on protective efficacy or lack thereof. In general, it was inferenced that the protective efficacy of the RB diets in the absence of gut microbiota was positively correlated with modulation of T cell infiltration while inflammation-associated CRC and epithelial erosion in FRB diet groups were associated with skewed MΦ sub-types-with increased presence of M1MΦ. Citation Format: Robin Kumar, Akhilendra K. Maurya, Lakshmi S. Bugata, Md. I. Kabir, Munendra Tomar, Rajesh Agarwal, Elizabeth P. Ryan, Komal Raina. Differential impact of rice bran based dietary interventions during inflammation-associated colorectal cancer on distinct immune infiltrates and their spatial distribution signature. [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 4229.

THE EFFECT OF FEEDING FROM FERMENTED RICE BRAN AT DIFFERENT DOSES ON THE GROWTH OF KOI FISH SEEDS

The production of alternative feeds as a substitute for commercial feeds is expected to reduce the cost of farmers, with fermentation techniques to improve feed nutrition so that it is better and more durable by utilizing rice bran. This study aims to find out the right dose of feed and find out the effect of feeding on the growth of koi fish seeds. The methods used are experimental and observation techniques. Data analysis techniques use SPSS. The results of the study on fish weight produced normally distributed data, homogeneous and there was also a real difference, namely in the treatment A, B, C and K can be seen the best treatment, namely in B (100% fermented rice bran feed). While the results of the study on the length of the fish produced normally distributed data, homogeneous and there was an influence, there was also a real difference, namely the best treatment, namely in B (100% fermented rice bran feed) with the best dose of 0.08gr. Based on the statement above, the fermentation of rice bran affects the growth of koi fish seed cultivation.