Research – Fermented Rice Bran (Life Faxtor)
Fermented Rice Bran (Life Faxtor)
Benefits of fermented rice bran
The aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in a mouse model. Male mice were fed a modified AIN-93M diet containing high fat/high cholesterol (HFCD), or the same diet supplemented with non-fermented rice bran powder (HFCD-RB) or fermented rice bran powder (HFCD-FRB) for 10 weeks. In the HFCD-FRB group, body weight, liver and white fat pads weights, triglyceride (TG), total cholesterol (TC), non-high-density lipoprotein cholesterol (non-HDL-C), insulin, glucose and leptin levels in serum, TG levels and the ratio of fat droplets in the liver, TG levels and fat cell size in adipose tissue were decreased, and (high-density lipoprotein cholesterol) HDL-C and adiponectin levels in serum were increased, compared with the HFCD group. The HFCD-FRB group had significantly lower CCAAT-enhancer-binding protein α (C/EBPα), sterol regulatory element-binding transcription protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl CoA carboxylase (ACC) gene expression when compared to the HFCD group. The anti-obesity and hypolipidemic effects were marginally greater in the HFCD-FRB group than in the HFCD-RB group. These results suggest that fermented rice bran powder by Weissella koreensis DB1 may have potentially beneficial effects on obesity-related abnormalities and the dysfunction of lipid metabolism.
Antioxidants of fermented rice brans
The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The YFRBPC had higher amino acid content, antioxidant activity and improved functional properties than NFRBPC, while UFRBPC had the lowest. YFRBPC showed significantly (P ≤ 0.05) higher denaturation temperature and enthalpy value than NFRBPC, while UFRBPC had the lowest value. FTIR results demonstrated that rice bran protein concentrates have a conformation consisting of b-sheets structures which were more in YFRBPC and NFRBPC than UFRBPC. The higher essential amino acid content and antioxidant activity, water and oil absorption capacities, lighter colour and higher denaturation temperature of YFRBPC and NFRBPC suggest their potentials as functional ingredients in baked products such as wheat bread considering the fact that these functional attributes are desirable in bread making.