• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47 no.1
• /
• pp.54-61
• /
• 2002

The antioxidant activities of methanol extracts of sixteen samples were tested using 1.1-diphenyl-2-picryl hydrazyl(DPPH) reactivity and TBARS substances assay in vitro. The methanol extracts of the rice brans from three wild rice -O. minuta, O. rufipogon, and O. barthii-were found to be the most effective in DPPH radical scavenging activity. The next effective ones were the rice brans of Heugjinjubyeo and leaves of Tapgolbori. When tested on lipid peroxidation using a lipid peroxidation generation system mediated by $H_2O$$_2$/Fe$^{2+}$ in rat liver homogenates, the brans and hull of wild rice (O. minuta, O. rufipogon, and O. barthii) and rice bran of Heugjinjubyeo exhibited protective activities against lipid peroxidation in the order of effectiveness.s.

• The Journal of Natural Sciences
• /
• v.13 no.1
• /
• pp.65-71
• /
• 2003

Angiotensive I-converting enzyme inhibitory activity of various extracts from some rice brans were investigated with its optimal extraction conditions. Water extracts of Ilpumbyeo rice bran showed the highest ACE inhibitory activities of 7730%. ACE inhibitor from Ilpumbyeo rice bran was maximally extracted when its powder was treated with 10 times of distilled water for 12h at $30^{\circ}C$.

• Korean Journal of Microbiology
• /
• v.11 no.4
• /
• pp.157-166
• /
• 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 Weed Science
• /
• v.31 no.3
• /
• pp.260-270
• /
• 2011

This study was carried out to examine the effect of rice bran, barley bran, burned rice bran, and burned barley bran on the growth and yield of Chinese chive (Allium tuberosum Rottler), taro (Colocasia esculenta), and weed control. When the above 4 brans were examined 13, 27, 41 and 57 days respectively after application, the plant height of Chinese chive applied with burned barley bran was significantly higher than non-treated control, whereas the other brans did not have any distinct effect on the plant height or population number of Chinese chive. However, when examined 57 days after the application of the above 4 brans, all the plants applied with brans showed more than twice the improvement in shoot fresh weight compared with non-treated control. A chemical analysis of soil 57 days after the application of the above 4 brans showed that the soils were richer in available phosphate and organic matter. Shoot fresh weight of Chinese chive at 2 weeks after cutting was significantly higher in barely bran treated plot than in non-treated plot. In the case of taro, only taro plots transplanted when 10 cm tall and applied with barley bran showed an improvement in growth increment of both the underground and above parts. However, when sowed seeds after the application of the 4 brans, the yield of taro was reduced by the brans. Thus this research indicates that the effect of brans is differ based on the amount of bran application as well as crops. The effect of weed control on Echinochloa crus-galli, Digitaria clliaris, Chenopodium album, and Solanum nigrum as affected by brans was very low in pot conditions. Weed efficacy of the brans was also very low in field conditions. Growth of Chinese cabbage and garland chrysanthemum was inhibited 63% and 37% by rice bran at $4,000kg\;ha^{-1}$, respectively, but other crops such as maize, squash, cucumber, and Chinese chive were inhibited by 0-20%. These results were similar to that of barley bran except for Chinese cabbage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.2
• /
• pp.266-273
• /
• 2002

A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.1
• /
• pp.94-101
• /
• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.3
• /
• pp.395-404
• /
• 2019

Objective: Wheat bran (WB) and rice bran (RB) are the agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and the presence of anti-nutritional substances (e.g. ${\beta}-glucans$). The objective of this study was to develop a method to improve the quality of those brans by reducing the fiber content. Methods: A two-step fermentation method was developed where the second fermentation of first fermented dry bran was carried out. Fermentation was performed at a controlled environment for 3 h and 6 h (n = 6). The composition of brans, buffer solution and rumen liquor was maintained in a ratio of 1:2:3, respectively. Brans were analyzed for dry matter, crude fiber (CF), acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL) content. Celluloses and hemicelluloses were calculated from the difference of ADF-ADL and NDF-ADF, respectively. Samples were compared by two-factor analysis of variance followed by Tukey's multiple comparison tests (p<0.05). Results: CF %, ADF % and cellulose tended to decrease and NDF % and hemicellulose content was reduced significantly (p<0.05). After the 1st fermentation step, NDF decreased $10.7%{\pm}0.55%$ after 3 h vs $17.0%{\pm}0.78%$ after 6 h in case of WB. Whereas, these values were $2.3%{\pm}0.30%$ (3 h) and $7.5%{\pm}0.69%$ (6 h) in case of RB. However, after the 2nd fermentation step, the decrease in the NDF content amounted to $9.1%{\pm}0.72%$ (3 h), $17.4%{\pm}1.13%$ (6 h) and $9.3%{\pm}0.46%$ (3 h), $10.0%{\pm}0.68%$ (6 h) in WB and RB, respectively. Cellulose and hemicellulose content was reduced up to $15.6%{\pm}0.85%$ (WB), $15.8%{\pm}2.20%$ (RB) and $36.6%{\pm}2.42%$ (WB), $15.9%{\pm}3.53%$ (RB), respectively after 2nd fermentation of 6 h. Conclusion: Two-step fermentation process improved the quality of the brans for their use in poultry feed.

• Journal of Applied Biological Chemistry
• /
• v.62 no.3
• /
• pp.257-264
• /
• 2019

Rice bran is considered a natural source of antioxidants. In this study, rice bran was fermented with lactic acid bacteria to increase its antioxidant activity. Four strains isolated from fermented food, Lactobacillus plantarum MJM60383, Lactococcus lactis subsp. lactis MJM60392, Lactobacillus fermentum MJM60393, and Lactobacillus paracasei MJM60396, were confirmed as safe through stability tests such as safety assessment for biogenic amine production, hemolytic activity, and mucin degradation, and showed high reducing capacity. The antioxidant activity of rice bran fermentation altered by these strains was evaluated using several methods including measurement of $Fe^{2+}$ chelating activity and scavenging activity by 1,1-diphenyl-2-picryl-hydrazil (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and nitric oxide assays. In this study, the total phenolic content and ${\gamma}$-oryzanol were evaluated by high-performance liquid chromatography. Compared to non-fermented rice bran and a commercial product, rice bran fermented with Lactococcus lactis subsp. lactis MJM60392 showed the highest phenolic content (844.13 mg GAE/g). Moreover, the content of ferulic acids, ${\rho}$-coumaric acid, and ${\gamma}$-oryzanol in rice bran increased after fermentation with L. lactis subsp. lactis MJM60392 and L. fermentum MJM60393 compared to other samples. Indeed, the DPPH radical scavenging activity and NO scavenging activity were also found to be high in these fermented rice brans. These results indicated that fermentation with lactic acid bacteria increases the active compound levels and the potent antioxidant activities of rice bran.

• Applied Biological Chemistry
• /
• v.48 no.3
• /
• pp.233-239
• /
• 2005

Lipid-soluble fractions extracted with methylene chloride and ethyl acetate as well as 70% ethanolic extract were made from 5 cultivars of the pigmented rice brans (DZ 78, Elwee, LK1A-2-12-1-1, LK1-3-6-12-1-1 and Killimhukmi) to determine their antioxidative activities and to measure the contents of phenolic compounds, phytic acid, together with unsaponificated compounds such as retinol, tocopherol and stigmasterol. We also attempted to characterize candidate components in charge of antioxidation and measure their relative contents in each methylene chloride and ethyl acetate fraction by using GC-MS techniques. As the results, we found a 30% higher antioxidative activity with 26-fold greater phenolic compound content of the pigmented rices as compared to those of the normal rice. Especially, in Killimhukmi, the contents of the unsaponificated compounds such as retinol, tocopherol and stigmasterol were also found to be more than 2.3-fold greater than those of normal rice. However, we could not find the overall correlations between antioxidativity of rices and their color values, or unsaponificated compounds contents. Methylene chloride fraction from Killimhukmi and LK1A-2-12-1-1, both showing strong antioxidativity, contained relatively high contents of (Z)-9-hexadecenyl ester-9-octadecanoic acid and 2-Hydroxyl-1-1(hydroxymethyl) ethyl-9-octadecanoic acid, respectively. In ethyl acetate fractions, on the contrary, 1H indene, methyl ester-tetradecanoic acid and methyl ester-hexadecanoic acid were detected as the commonly-occurring substances in the 5 cultivars of pigmented rices, implying a possible role in antioxidative action.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.288-294
• /
• 1994

Dietary fiber contents in brans of the two representative Korean rice varieties, Chucheong and Sucheon were measured by the AOAC method, and the composition of total dietary fiber (TDF) was analyzed with the acid detergent fiber (ADF) procedure. Rice bran contained more than 25% of TDF, most of which was insoluble dietary fiber. Hemicellulose was shown to be the major constituent and rice bran dietary fiber contained distinctive amounts of cellulose and uronic acid. Consecutive acidalkaline treatment of rice bran considerably increased soluble dietary fiber (SDF) content and water-holding capacity (WHC). WHC of wheat flour-rice bran dietary fiber mixture increased with the proportion of rice bran dietary fiber. Analysis of the differential scanning calorimetry thermograms revealed that rice bran dietary fiber effectively retarded retrogradation of wheat starch.