• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.295-309
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• 2024

To investigate the effect of dietary supplementation with a fermented mixture of bean dregs and wheat bran (FBW) on sow performance. FBW was given to sows during late gestation and lactation; in total, 24 sows were randomly assigned to 4 groups (control diet; 3% FBW diet; 6% FBW diet; 9% FBW diet, n = 6). The weight ratio of bean dregs (wet) to wheat bran was 4:6. Sows were fed different diets from 85 d of gestation until weaning. The results showed that supplementation with FBW increased average daily feed intake (ADFI) during lactation (p < 0.05). FBW supplementation also increased litter weight and milk yield (p < 0.05). The contents of Escherichia coli in the feces of the treatment groups were significantly reduced by FBW supplementation (p < 0.01). FBW supplementation significantly improved the fecal morphology (p < 0.05), alleviating sows' constipation. In conclusion, FBW could increase the ADFI, improve lactation and piglet litter weight in sows and reduce the pathogenic bacterial content in sow feces and constipation.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.145-155
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• 2014

Vascular dementia is characterized by white matter lesions involving the demyelination and activation of astrocytes and microglia. In a previous study, we showed that the supernatant of a laboratory-scale, hot water extract of ground whole wheat (TALE) attenuated white matter injury and astrocytic activation in a rat model of bilateral common carotid artery occlusion (BCCAO). In the present study, we made several modifications to the hot water extraction process to remove starch and enable large-scale production. We used wheat bran (WB), which contains less starch, instead of ground whole wheat. In addition, we removed starch granules with a decanter before hot water extraction. The final product, wheat bran extract (WBE), contained 2.42% arabinose, a surrogate marker of arabinoxylan, which is an active constituent of WBE. Supplementation of the rat model of BCCAO with WBE (400 mg/kg/day) for 33 days attenuated white matter injury, which was assessed by Luxol Fast Blue staining, in the corpus callosum (cc) and optic tract (opt) regions. Attenuation of white matter injury in the opt region was accompanied by improvement of the pupillary light reflex. Immunochemical staining revealed that supplementation with WBE reduced astrocytic activation in the cc and opt regions and reduced microglial activation in the opt region. These findings indicate that supplementation with WBE is effective at attenuating white matter injury accompanied by the inhibition of astrocytic and microglial activation. Therefore, extracts from WB, a cheap by-product of wheat milling, can be developed as a nutraceutical to prevent vascular dementia, a disease for which there is no approved pharmaceutical treatment.

• Nutritional Sciences
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• v.2 no.2
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• pp.71-75
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• 1999

Epidemiologic studies consistently demonstrate an inverse relationship between risk for colon canter and consumption of fruits and vegetables. Wheat bran, flax and soy contain dietary fiber and phytochemicals, such as lignans and isoflavones, that may inhibit colon carcinogenesis. Orange juice contains hesperidin, a flavanone glucoside that protects against colon carcinogenesis. This study determined if feeding orange juice, wheat bran, soy and flaxseed (combined diet) would inhibit azoxymethane (AOM) induced colon cancer. Cancer was initiated in male Fisher 344 rats by injecting 15 mg AOM/kg of weight at 22 and 29 days of age. One week after the second AOM injection, rats (N = 30) in the combined diet group received dry diet containing wheat bran (4%), soy with ethanol soluble phytochemirals(13%) and flaxseed (8%) and orange juice replaced drinking water. The control group remained on the control diet and received distilled water to drink. The rats were killed 28 weeks later, and colon tissues and tumors were removed for histologic analysis. Feeding the combined diet significantly reduced tumor incidence (p < 0.05), however tumor multiplicity was not changed (p > 0.05, 0.9 tumors/rat fed the combined diet vs 1.2 for controls). Also, tumor burden was only marginally reduced in rats fed the combined diet vs control rats (65 vs 210 mg of tumor/rats, respectively). The reduction in tumor incidence was associated with a decreased labeling index and proliferation zone in normal appearing colon mucosa. Therefore, this study shows that phytochemicals in wheat bran, soy, flax and orange juice reduce colon carcinogenesis, presumably by decreasing cell proliferation and enhancing cell differentiation.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.224-230
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• 1973

The culture used wheat bran as media for four kind of mold strains such as Aspergillus oryzae, Aspergillus kawachii, Aspergillus usamii and Rhizopus javanicus to examine which strain could higher the activity of amylase most which is used for alcohol fermentation. It also provided three different kind of wheat bran media containing starch of 47%, 51% and 55% respectively for each strain. For each media it also added three different kind of nitrogen sources; ammonium sulfate, casein, and ammonium sulfate and casein equally mixed. Each nitrogen source added was subordinately differentiated into three different percentages, 2%, 4% and 6% respectively, except the 2% for the ammonium sulfate. The results obtained were summarized as follows (1) The activity of ${\alpha}-amylase$ was highest in the media of starch value 47% of wheat bran with 6% of casein added. (2) The activity of ${\beta}-amylase$ was highest in the media of starch value 51% of wheat bran with 2% of the equal mixture of ammonium sulfate and casein added. (3) The activities of both ${\alpha}-amylase$ and ${\beta}-amylase$ of Aspergillus usamii were highest in the media of starch value 47% wheat bran with no addition of nitrogen source. (4) Of the four strains examined, the activities of ${\alpha}-amylase$ and ${\beta}-amylase$ cultured in Rhizopus javanicus were both relatively higher. (5) The activities of ${\alpha}-amylase$ and ${\beta}-amylase$ of the strains examined became lower as the percentage of starch contents increased except in Rhizopus javanicus.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.934-938
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• 1995

Water soluble fractions (WSF) of wheat bran treated with thermal processes such as autoclaving, microwaving and extrusion were characterized to investigate the structural response of plant cell wall to thermal and mechanical energy. From the chemical analysis and gel filtration chromatography of WSF, gelatinization of starch was found to be the primary solubilizing mechanism of wheat bran, followed by the structural disintegration of fibrous non-starch cell wall materials. It was also found that extrusion process resulted in degrading relatively higher molecular weight non-starch polysaccharides from the cell wall. GC analysis of water soluble non-starch polysaccharides indicates that the arabinoxylan residues of cell wall are the most susceptible site to thermal treatments studied. In particular, the degrading degree of cell wall of wheat bran is the most significant for extrusion accompanying both high temperature and high shear.

• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.2
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• pp.73-81
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• 2018

The giant mealworm beetle, Zophobas atratus (Coleoptera: Tenebrionidae), is a tropical beetle. As this beetle can be used as an ingredient in animal feed, the effects of brewer's spent grain (BSG) on the development and nutritional value of Z. atratus were investigated. As results, there were no significant differences on the larval survival rate, body weight, and duration at different content of BSG, mixed with conventional feed, wheat bran (WB). Based on these results, BSG can be mixed with wheat bran as a Z. atratus food ingredient without any problems. The nutritional value was compared between 100% wheat bran control and 50% BSG experimental groups. The moisture, crude protein, carbohydrates, and amino acids were 1.1-1.4 times higher in the 50% BSG group. In the BSG group, the linoleic acid content was 1.6 times higher than that in the control group. In the wheat bran group, the oleic acid content was 38.4%, which was 1.3 times higher than that in the BSG group. As minerals, the control and BSG groups showed high potassium and phosphorus contents. In terms of hazardous materials, four heavy metals (lead, mercury, arsenic, and cadmium) and two microorganisms (Escherichia coli and Salmonella spp.) were not detected. There were no significant differences in developmental characteristics between the wheat bran and BSG mixed groups, and the nutritional values were better in the BSG mixed group. Therefore, BSG can be used as alternative food source for rearing Z. atratus.

• Journal of Life Science
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• v.20 no.7
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• pp.999-1004
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• 2010

Investigations were carried out on a $\beta$-glucosidase produced by Aspergillus niger under solid-state fermentation conditions as a model of enzyme recovery from fermented wheat bran. The leaching efficiency of distilled water to recover the enzyme from the fermented bran was higher than acetate buffer, citrate buffer, citrate-phosphate buffer and 5% methanol; thus, the conditions were further optimized with distilled water as the extracting agent. After fermented bran was washed three times with distilled water for 1.5 hr each under shaking conditions at 1:5 solid to solvent ratio, a maximum recovery of 0.025 U/g of wheat bran was obtained.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.357-363
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• 2011

This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15% adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (${\alpha}$-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.204-211
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• 2015

A bacterial strain capable of hydrolyzing xylan and locust bean gum (LBG) was isolated from the Saemangeum tideland of Korea. Based on the biochemical properties and the 16S rRNA gene sequence, the isolate YB-30 was identified as Bacillus subtilis. Xylanase productivity was increased effectively when B. subtilis YB-30 was grown in the presence of wheat bran, while mannanase productivity was increased drastically when grown in the presence of konjac or LBG. Particularly, maximum mannanase and xylanase activities were detected in the culture filtrate of media containing 3.5% konjac and 1% wheat bran. Both enzyme productivities reached maximum levels in the stationary growth phase. The culture filtrate exhibited the highest activity at 60℃ and pH 6.0 for mannanase and at 55℃ and pH 5.5 for xylanase, respectively. Both enzymes were not stable at high temperatures and xylanase was less stable than mannanase. In addition, wheat bran was hydrolyzed to liberate reducing sugar to a greater extent than rice bran by the culture filtrate because the wheat bran contained more arabinoxylan than the rice bran. Hence, xylanase and mannanase produced by B. subtilis YB-30 have a potential use as feed additive enzymes.

• Food Science and Preservation
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• v.15 no.2
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• pp.209-213
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• 2008

We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.