Food & Function
·
2021
·Vol. 12
·期 21
·10538-10549
·
IF 5.396
Jiali Zhang,Lu Zhang,Zhengzhang Wu,Peng Zhang,Ruijie Liu,Ming Chang,Xingguo Wang
Phytosterols are important bioactive compounds in rice bran and rice bran oil, and the compositions of different phytosterols in rice bran and rice bran oil were investigated in our previous research. In this study, the dopaminergic neuroprotective effects and the underlying mechanisms of sitosterol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate and campesteryl ferulate identified in rice bran and rice bran oil were investigated in a rotenone-treated C. elegans model. The results indicated that the increased oxidative stress resistance induced by the activation of the DAF-16/FOXO pathway and the inhibition of the apoptotic protein CED-3 overexpression might play an important role in protecting the dopaminergic neurons. The results of this research reveal a new bioactivity of different phytosterols and are helpful for the further nutritional evaluation of rice bran and rice bran oil.
研究领域:
神经科学
·
营养学
·
药理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Lei Liu,Ruifen Zhang,Yuanyuan Deng,Yan Zhang,Juan Xiao,Fei Huang,Wei Wen,Mingwei Zhang
In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with α-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Shuang Gu,Wei Chen,Zhenhe Wang,Jun Wang,Yujia Huo
This study described the rapid detection of milled rice infected with Aspergillus spp. species based on headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and electronic nose (E-nose) combined with chemometrics, namely principal component analysis (PCA), k-nearest neighbor (kNN) and partial least squares regression (PLSR). 3D HS-GC-IMS imaging and their response differences enabled the discrimination among fungal species. kNN was used to differentiate rice samples with cdifferent levels of fungal infection and achieved correct classified rate of 94.44% and 91.67% by HS-GC-IMS and E-nose, respectively. PLSR method was used for quantitative regression of fungal colony counts in rice samples and good prediction performances were achieved by HS-GC-IMS (R p 2 = 0.909, RMSEP = 0.202) and E-nose (R p 2 = 0.864, RMSEP = 0.235). The results indicated that both HS-GC-IMS and E-nose approaches can potentially be implemented for the detection of fungal contamination levels in milled rice, and HS-GC-IMS fingerprinting coupled with chemometrics might be used as an alternative tool for a highly sensitive method. This research might provide scientific information on the rapid, non-destructive, and effective fungal detection system for rice grains .
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Chao Ding,Qiang Liu,Peng Li,Yongsheng Pei,Tingting Tao,Yan Wang,Wei Yan,Guofeng Yang,Xiaolong Shao
Utilization of phenolic compounds in rice husk and bran is important for improving the functionality of rice by-products. Eight rice varieties planted in different area were selected to analyze the phenolic compounds distribution of fractions in Japonica and Indica rice by using UPLC-MS method. A total of 12 phenolic compounds were identified in all rice varieties. Ferulic acid, gallic acid, protocatechuic acid and syringic acid were the dominant phenolic compounds in rice bran, while p-Hydroxybenzaldehyde was the main phenolic compounds existed in rice husk (14.46–23.72 µg·g −1 ). Bran and husk fractions provide more than 90% of phenolic compounds and antioxidant activity of whole rice. Regardless of the planting environmental effects, Japonica rice has significant higher phenolic compounds and antioxidant activity than Indica rice (P < 0.05). Therefore, it can be concluded that the distribution of phenolic compounds were strongly correlated with the rice varieties and fractions.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Qinglan Wu,Mingfei Ren,Xinxia Zhang,Cheng Li,Ting Li,Zhi Yang,Zhengxing Chen,Li Wang
Rice bran, an underutilized by-product obtained from outer rice layers, has received wide interest due to its abundance, eco-friendliness, and low cost. In this research, cellulose , hemicellulose and lignin as the main components of rice bran were fractionated, and their Cd(II) adsorption capacity, behavior and mechanism were further studied. The adsorption capacity of cellulose for Cd(II) was 5.79 mg/g within the equilibrium time of 10 min, which was 1.8 and 3.6 times those of hemicellulose and lignin, respectively. The Cd(II) adsorption onto cellulose exhibited monolayer surface behavior, whilst the heterogeneous adsorption behavior was observed for hemicellulose and lignin. These differences were related to the discrepancy of morphology and chemical composition in three polymers. The multi-hole sticks morphology of cellulose and porous blocky structure of hemicellulose were observed, while lignin showed compact and agglomerated blocky structure. Cellulose had numerous available adsorption sites including the oxygen-containing functional groups, which bonded with Cd(II) driven by chemical interaction. In conclusion, it highlights that cellulose from rice bran has the great potential of being applied as adsorbent for the Cd(II) removal.
研究领域:
环境科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Lei Liu,Wei Wen,Ruifen Zhang,Zhencheng Wei,Yuanyuan Deng,Juan Xiao,Mingwei Zhang
In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids , FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates , rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 7
·4052-4064
·
IF 3.612
Cheng-wei Yu,Ting Luo,Tian Xie,Jing Li,Ze-yuan Deng
Summary Rice grains were obtained from two Chinese provinces (Hubei and Guangxi) and then their rice bran was abraded into four equal fractions by weight from outside to inside. The component distributions in these four fractions were then investigated. The contents of total lipid-soluble antioxidant showed no significant difference between rice bran from the Hubei province and the Guangxi province. But the content of total water-soluble antioxidant was 1690.20 ± 86.40 mg kg −1 for rice bran from the Hubei province, significantly higher than those from the Guangxi province (1014.67 ± 71.09 mg kg −1 ). Obvious differences between four rice bran fractions or two provinces were proved by principal component analysis (PCA). Lipase activities decreased significantly from outer fractions to inner fractions, and lipids mainly distributed in three outer fractions. The essential element contents decreased significantly, but a main heavy metal element (Pb) in cereal increased significantly to 0.36 mg kg −1 from outer fractions to inner fractions, which was just slightly below the upper limit of Chinese Standard (0.40 mg kg −1 ). Although protein contents had no significant difference in four fractions, the amino acid compositions were quite different. In summary, different fractions of rice bran had different compositions, which could provide guidance for the classified processing of rice bran.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yuehui Wang,Huixin Liang,Zhongyuan Hu,Lei Chen,Lijie Zhu,Kun Zhuang,Wenping Ding,Qian Shen
Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast ( Saccharomyces cerevisiae ). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 4
·e14370
·
IF 1.405
Cheng-wei Yu,Qi-rui Hu,Hao-wei Wang,Ze-yuan Deng
The production of rice bran oil is severely impeded because of the rapid rancidity caused by rice bran lipase. Eleven stabilization treatments including 6 heating treatments and 5 nonheating treatments were carried out in this research. Lipase activities as well as oil colors, oil compositions, and contents of vitamin E and γ-oryzanol after different treatments were investigated to evaluate the effect of stabilization and oil qualities. All the treatments had no significant influence ( p > .05) on the oil compositions and γ-oryzanol contents. Among six heating treatments, autoclaving had the best stabilization effect for 10.73% lipase activity remained and other heating treatments held about 30%–35% lipase activities residual except dry heating (68.88%). Heating treatments except steam heating resulted in the significant decreases ( p < .05) of oil acid values and significant increases ( p < .05) of peroxide values, meanwhile six heating treatments increased oil colors. Among five nonheating treatments, ultraviolet irradiation for 18 hr and extreme low temperature (−80°C) for 72 hr were found 57.08% and 58.85% lipase activities residual, respectively. Peroxide value was significantly increased ( p < .05) only by ultrasound. All nonheating treatments had little effect ( p > .05) on oil acid values and color. In conclusion, ultraviolet irradiation might be a potential, convenient, and energy-saving stabilization method with high oil quality. Practical applications Rice bran has a potential for producing about 8 million tons of rice bran oil worldwide but nearly 90% rice bran was wasted every year. The processing of rice bran is impeded because of the rancidity caused by lipase, so the stabilization of rice bran is very important. This research provided a new and time-saving method for evaluating stabilization efficacy instead of long time storage. Using this new evaluating method, 11 stabilization methods were compared and methods like microwave, extrusion, and ultraviolet irradiation were considered to be suitable methods for industrial processing. In additional, ultraviolet irradiation was found to be a potential, convenient, and energy-saving stabilization method without influencing oil quality and nutrient content.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Can Wu,Yanpeng Zhang,Jiahua Wang,Wei Xu,Zhixiong Hu,Chun Hu
The improvement of rice bran protein (RBP) foaming properties by continuous Transglutaminase (TGase) enzymatic cross-linking was studied and the related mechanism was analyzed. Under the conditions of enzyme addition of 0.5 kat/kg of protein and 3 h of enzyme crosslinking time, the foam capacity value and foam volume ratio of BPR were increased to 375% and 79.45% respectively and the liquid drainage rate of RBP samples foam system was decreased. Particle size distribution, zeta potential and surface hydrophobicity indicated that TGase treatment has changed the surface properties and aggregation state of RBP affecting the adsorption of TGase treated RBP on the interface. Meanwhile circular dichroism and intrinsic fluorescence suggested that TGase treatment made the tertiary structure of RBP aggregation more compact. The behavior of the air-water interface revealed that compared to native RBP, TGase cross-linked RBP exhibited a faster and more complex adsorption process, and a higher surface dilatational modulus. Enzyme cross-linked RBP particles mainly stabilized the interfacial membrane by Pickering mechanism, and TGase could catalyze cross-linking of RBP at the interface to enhance the elastic modulus of the interface. This study provides theoretical support for application of protein particles prepared by TGase enzymatic cross-linking in foamed foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Wencheng Yang,Huanhuan Ma,Huanling Lan,Wenxia Liao,Xueyuan Lin,Chang Li
The storage of rice bran is challenging for traditional methods, making it crucial to explore new technologies. This study used dielectric barrier discharge (DBD) plasma with air and argon as working gases to treat rice bran under various voltage and time conditions. The effects on rice bran stability and quality were evaluated by analyzing changes in color difference, acid value (AV), peroxide value (POV), fatty acids, volatile components, and antioxidant capacity. Results showed that neither air nor argon plasma significantly affected rice bran color but both enhanced its antioxidant capacity. Higher voltage and longer treatment time improved antioxidant capacity while reducing γ-oryzanol and α-tocopherol levels. Air and argon plasmas significantly affected the volatile components of rice bran; aldehyde-like substances increased with air plasma while acids increased with argon plasma treatment. The rate of increase in AV during storage decreased significantly after treatment with air or argon plasma. Plasma treatment substantially increased the POV initially but decreased over storage duration. Air plasma exhibited better preservation effects compared to argon plasma. Principal component analysis (PCA) indicated that air plasma at 55 kV for 8 min demonstrated optimal characteristics for rice bran storage. Although cold plasma has demonstrated potential in rice bran storage, the issues on oxidation of polyunsaturated fatty acid and potential loss of active ingredients should be solved in the future.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Junbai Zhong,Hexiang Xie,Yufeng Wang,Hua Xiong,Qiang Zhao
The structural, physicochemical, and functional properties of nanofibrillated cellulose (NFC) derived from rice bran (RB), wheat bran (WB), and okara were investigated and explored its potential as novel dietary fibers (DF). Cellulose microfibers (CMF) with cellulose purity of 87.4 % (RB), 92.1 % (WB), and 95.1 % (okara) were prepared by alkali and bleaching treatment, respectively. Subsequently, cellulose microfibers were prepared into NFCs with nanoscale diameters by dynamic high-pressure microjet treatment. Fourier transform infrared (FTIR) spectroscopy demonstrated a significant decrease in the intensity of characteristic absorption peaks of lignin and hemicellulose after chemical treatment. X-ray diffraction results indicated the order of relative crystallinity is: NFC (56.9 %) > CMF (50.8 %) > DF (26.1 %). Moreover, NFC exhibits higher water/oil holding capacity, swelling capability, nitrite/cholesterol/sodium cholate adsorption capacity than CMF and DF. Besides, NFC exhibited superior ability to inhibit starch and lipid digestion compared to DF. Consequently, NFC holds great promise as a novel dietary additive in the food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）