• Korean Journal of Microbiology
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• v.7 no.4
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• pp.159-166
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• 1969

It is necessry to develop and strengthen the activity of enzymic source which in low applied for maggerley brewing as an amylolytic and proteolytic starter, recently in this country the active and strong enzymic starter is required for the better brewing and to substitute another starch material for the present wheat flour. In this study, manufacturing method the strong enzymic source have been developed and established with use of raw wheat bran plus fungal strains of Rhizopus sp. and Aspergillus usamii the culture of starter. The results on experimental the activities of enzymic sources (stater) are as following ; 1. Method of making the enzymic source (starter) is to cultivate the strains of Asperguillus orzyae, Asp. kawachii, Asp usamii and Rhizopus sp. in the acid treated raw or heatboiled wheat bran. 2. The saccharogenic pwoer (S.P.) of enzymic source which consisted of raw bran plus fungi and cultured in it is generally stronger than those of heat-boiled bran plus fungi, the strongest power was shown in the culture of Rhizopus plus raw bran, and the next other is in mixture of Asp.usamii and Rhizopus on raw wheat bran. 3. The most strong alpha amylase activity was expressed in the plot of Asp.oryzae on heat-boiled wheat bran, the next was in the culture of Rhizopus nad Aspergillus usamii on raw wheatbran. 4. The most vigourous acidic proteinase activity was expressed in the micture of raw bran plus Asp. usamii and Rhizopus those were independentlu cu;tured before mixing for neutral proteinase activity, it was shown in the mixed culture of Asp. usamii and Rhizopus on raw wheat bran, the msot active alkaline proteinase activity of enzymic source was found in the plot of raw bran material. 5. For poly-preptidase activity in pH 6.5 it is found that the culture of Rhizopus and Asp.usamii on raw bran was most active among them of enzymic sources. 6. Generally, it is concluded that culture of fungi on acid treated raw wheat bran is stronger in its activity than those of heat boiled wheat bran, especially the culture of Rhizopus nad Asp.usamii on raw bran exhibited the most vigorous and non-polarized activity for all aspects, so it is considered to be most desirable enzymic stater in Korean Maggerley brewing and this would be able to substitute brewing material for the present wheat flour because of its strong and wide hand activity of amylolytic and proteolytic action.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.4
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• pp.285-290
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• 1995

This experiment was conducted to investigate the effects of wheat bran addition on the fermentative quality and dry matter digestibility(Dh4D) of rye silage. This hexbage was ensiled by the conventional methods in small glass silo of 0.82 liter with addition of wheat bran of 0%, 5%. 01%, and 15%. mpectivery.The samples of rye silage were determined the pH, lactic acid, acetic acid and butyric acid. The DMD was evaluated by pepsin-cellulase technique method. The energy values (total digestible nutrients. TDN : digestible energy, DE : metabolizable energy, ME) were calculated by DMD. The results obtained were as follows : 1. The pH and butyric acid of rye silage were reduced with increasing of wheat bran addition, but the contents of lactic acid and total acid were increased. 2. TDN, DE and ME were increased with high rate of wheat bran addition. 3. Regression equation and correlation coefficients between Flieg's score(X) and DMD(Y) of silage were Y =48.7+0.157X(r=0.917, p<0.01). 4. Regression equation and correlation coefficients between level of wheat bran(X) and Flieg's score(Y) of silage were Y= 18.3+5.56X(r=0.929, p<0.01).

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1482-1488
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• 2002

The aim of this study was to explore the effects of fiber sources on gut development and bacterial activity in the gastrointestinal tract of piglets. Eighteen crossbred (Duroc${\times}$Landrace${\times}$Yorkshire) barrows were fed a basal diet based on corn plus soybean meal or similar diets in which a portion of the corn and soybean was replaced by 5% wheat bran or 5% sugar beet pulp. The results indicate that pigs fed diets containing 5% wheat bran or 5% sugar beet pulp had lower liver weights than control pigs (p<0.01). The relative weight of the pancreas in pigs fed diets containing 5% sugar beet pulp was greater than that of control pigs or pigs fed diets containing 5% wheat bran (p<0.05). The pH of the ileal digesta of pigs fed the diet containing 5% wheat bran was higher than that of control pigs or pigs fed the diet containing 5% sugar beet pulp (p<0.05). The lipase activity in the distal jejunum, proximal, and distal ileum of pigs fed the control diet was higher than that of pigs fed the diets containing 5% wheat bran or 5% sugar beet pulp (p<0.05). The concentration of volatile fatty acids anterior to the caecum was greater for the pigs fed the diet containing 5% sugar beet pulp, while the concentration of volatile fatty acids posterior to the ileum was greater for the pigs fed the diet containing 5% wheat bran. This means that sugar beet pulp increased the bacterial fermentation precaecum, while wheat bran increased the bacterial fermentation post-ileum. The concentration of bacterial nitrogen and bacterial protein/total protein in ileal digesta of pigs fed the control diet was higher (p<0.05) than that of pigs fed the diets contained either fiber source. Bacterial protein/total protein in the feces of pigs fed the diet containing 5% sugar beet pulp was higher than that of pigs fed the control diet. This means that inclusion of 5% wheat bran or sugar beet pulp in diets influenced the development of the digestive tract of piglet. The mechanism by which dietary fiber reduced specific activity of lipase needs further consideration. Dietary fiber influenced the bacterial activity in the digestive tract of piglets, sugar beet pulp increased the fermentation in the upper gastrointestinal tract, and while wheat bran increased the fermentation in the lower gastrointestinal tract.

• Animal Bioscience
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• v.35 no.11
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• pp.1760-1770
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• 2022

Objective: It is crucial to accurately determine the net energy (NE) values of feed ingredients because the NE system is expected to be applied to the formulation of broilers feed. The NE values of 5 wheat and 5 wheat brans were determined in 12-to 14-day old Arbor Acres (AA) broilers with substitution method and indirect calorimetry method. Methods: A total of 12 diets, including 2 reference diets (REF) and 10 test diets (5 wheat diets and 5 wheat bran diets) containing 30% of test ingredients, were randomly fed to 864 male AA birds with 6 replicates of 12 birds per treatment. These birds were used to determine metabolizable energy (ME) (8 birds per replicate) in the chicken house and NE (4 birds per replicate) in the chamber respectively at the same time. After a 4-d dietary and environment adaptation period, growth performance, energy values, energy balance and energy utilization were measured during the following 3 d. Multiple linear regression analyses were further performed to generate prediction equations for NE values based on the chemical components and ME values. The NE prediction equation were also validated on another wheat diet and another wheat bran diet with high correlation (r = 0.98, r = 0.75). Results: The NE values of 5 wheat and 5 wheat bran samples are 9.34, 10.02, 10.27, 11.33, and 10.49 MJ/kg, and 5.37, 5.17, 4.87, 5.06, and 4.88 MJ/kg DM, respectively. The equation with the best fit were NE = 1.968AME-0.411×ADF-14.227 (for wheat) and NE = -0.382×CF-0.362×CP-0.244×ADF+20.870 (for wheat bran). Conclusion: The mean NE values of wheat and wheat bran are 10.29 and 5.07 MJ/kg DM in AA broilers. The NE values of ingredients could be predicted by their chemical composition and energy value with good fitness.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.464-469
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• 1997

Rapid visco-analyzer (RVA) and differential scanning calorimetry (DSC) were used to study the effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. The addition of rice bran dietary fiber extracts from various heat treated bran into wheat flour caused to increase the pasting temperature, peak viscosity and final viscosity of RVA measurements. For gelatinization measured with DSC, mixtures of wheat flour and rice bran dietary fiber extract had slightly higher To (onset temperature) and Tp (peak temperature) values than those of control (wheat flour), and wheat flour/defatted rice bran dietary fiber extract mixture had the lowest enthalpy value. In comparison with gelatinization, the retrogradation endotherm of mixtures stored at $4^{\circ}C$ up to 4 weeks occurred at about $20^{\circ}C$ lower temperatures than gelatinization endotherm with broader shape and well-defined thermograms with storage time. The retrogradation of wheat flour was retarded greatly by addition of rice bran dietary fiber extract, and there was no big difference between 5% and 10% additions.

• Korean Journal of Pharmacognosy
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• v.46 no.2
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• pp.140-147
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• 2015

The antioxidative activities and anti-inflammatory effects of rice bran and wheat bran were investigated. To determine the antioxidant activity, total phenolic content. DPPH reaction, ABTS reaction and FRAP assay were tested. To investigate the anti-inflammatory effect, the inhibition of NO production, IL-6 production and TNF-${\alpha}$ production were observed. The total phenolic contents were 46.4 mg/g in the BuOH fraction of rice bran (RBB) and 69.0 mg/g in BuOH fraction of wheat bran (WBB). EtOAc fraction of rice bran (RBE), EtOAc fraction of wheat bran (WBE), RBB and WBB showed high radical scavenging activity at a concentration of 5 mg/ml. Scavenging activity of DPPH radical were 89.04% in RBB and 91.53% in WBE. Scavenging activity of ABTS radical were 88.53% in RBB and 90.39% in WBB. In case of FRAP assay, RBE reduced 0.805 mM/mg of Fe²⁺ and WBE reduced 1.521 mM/mg of Fe²⁺. RBB, RBE, WBB and WBE showed concentration dependent inhibition of LPS induced NO production (RBE: 57.38%, WBE: 76.85%), IL-6 production (RBE: 92.08%, WBB: 92.57%), TNF-α production (RBE: 86.33%, WBE: 85.05%) at a concentration of 100 μg/ml of each fraction. These results showed that RBB, RBE, WBB and WBE have strong antioxidative activities and anti-inflammatory effects and show the possibilities of a new natural antioxidants and anti-inflammatory medicines.

• Korean Journal of Microbiology
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• v.11 no.4
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• pp.157-166
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• 1973

Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

• Korean Journal of Poultry Science
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• v.17 no.4
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• pp.284-295
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• 1990

Dietary levels of 0%, 0225%, 0.45% inorganic phosphorus in the form of tricalcium phosphate were included in two different experimental diets, which contains 40% of wheat bran with or without extrusion. It is to examine the effects of extruded wheat bran containing different Bevels of inorganic phosphorus on the performance of broiler chicks, including the nutrient availabilities, compared with that of the diet containing non－extruded wheat bran. The results are as follows； 1. Regardless dietary levels of inorganic phosphorus, the weight gain in general was higher for the groups fed non－extruded wheat bran but little significance was seen between the groups of extruded and the non－extruded. However, the effect of dietary inclusion of inorganic phosphorus on the weight gain was evident and the gain was higher in the groups receiving the higher levies of inorgainc phosphorus but failed to observe the significant difference between the added groups of 0.225% and 0.45% of inorganic phosphorus, suggesting that a considerable amount of phytin phosphorus in wheat bran is available to meet the requirement. 2. For the feed intake, there was a tendency for the groups fed extruded wheat bran consuming more feed, compared with that of the non－extruded but little significance was observed. This was also true between the groups of receiving 0.225% and 0.45% inorganic phosphorus t The feed efficiency was improved by the addition of inorgainc phosphorus, but failed to observe the significance between the added groups. 4. The dry matter digestibility was improved in proportion to increasing the levels of inorganic phosphorus for the both groups of extruded and the non－extruded This indicates that addition of extruded wheat bran has little effects on improving the digestibility. 5. Within the added groups of 0.225% and 0.45% inorganic phosphorus, the protein digestibility was increased with including the extruded wheat bran in the diet However, the effect on body weight gain was not evident. 6. The calcium and phosphorus content of tibia was shown the tendency of increasing with increasing the dietary levels of inorganic phosphorus but close correlation with dietary levels of inorganic phosphorus was not noted in tibia contents of calcium and phosphorus.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1429-1432
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• 2000

Three groups of 7, 8 and 8 barrows (22 weeks age; 35 kg body weight), reared on grower diets were fed ad libitum on three isonitrogenous finisher diets containing 50, 71 and 92% wheat bran by replacing maize grain till the attainment of about 74 kg slaughter weight. Growth pattern, average daily gain, feed intake, feed/gain ratio and carcass traits were similar in all the groups. The digestibility of DM, OM, CF, NFE total carbohydrate and energy (DE) decreased (p<0.01) with the increased level of wheat bran in the diet. However, CP digestibility was comparable among all the diet and the digestibility of EE was significantly (p<0.01) higher in grainless diet ($FD_3$). It appears that maize grain may be completely replaced with wheat bran in the diet of crossbred pigs without any adverse effect on their performance with respect to feed intake, body weight gain and carcass characteristics.