Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae

Kupski, Larine; Cipolatti, Eliane Pereira; Rocha, Meritaine da; Oliveira, Melissa dos Santos; Souza-Soares, Leonor de; Badiale‐Furlong, Eliana

doi:10.1590/s1516-89132012000600018

Cited by 43 publications

(25 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This result is consistent with some researchers who reported an increase in ash content by 30%, 47.8%, and 10.5% [35,38,45]. Increased ash content is thought to result from the growth of hypha and mycelium Rhizopus oryzae on the rice bran.…”

Section: Resultssupporting

confidence: 92%

“…Protein content in fermented rice bran has an increase of 58.5%. Several authors have reported increase in protein in fermented rice bran by 40%, 53.4%, and 49.3% [35,36,38]. The increase in protein content in this study is higher than previous studies because in this study the rice bran used has particles sizes smaller than 0.42 mm, while in previous research using rice bran with particles sizes between 0.35 and 0.60 mm.…”

Section: Resultscontrasting

confidence: 61%

“…Sterile aquadest was then added until the moisture content of the substrate reached 55% [37]. The rice bran was incubated in an incubator (Memmert IN55, Schwabach, Germany) at 30°C for 120 hours [37,38]. Samples were taken every 24 hours for biomass and protein content analyses…”

Section: Fermentationmentioning

confidence: 99%

See 2 more Smart Citations

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

View full text Add to dashboard Cite

Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 61%

See 1 more Smart Citation

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

View full text Add to dashboard Cite

show abstract

“…Fermentation using different microbes can increase the levels of bioactive compounds as well as the availability of functional food. For instance, fermentation using Rhizopus oryzae increases the protein content of rice bran (43%); it also increases the levels of phenolic compounds, which have high antioxidant activity, by breaking down lignin in the substrate cell wall [30].…”

Section: Fermentationmentioning

confidence: 99%

“…Furthermore, to inactivate the enzymes in the rice bran that are responsible for rancidity, different stabilization methods are used. Among these, microwave energy offers an alternative energy source for stabilization [30][31][32]. Next, stabilization fractionation is performed.…”

Section: Compositional Improvement As Functional Branmentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

View full text Add to dashboard Cite

Rice bran is a byproduct of the rice milling process; it constitutes 10% of rice, with a potential global production of 48 million tons per year. The major portion of this is used as animal feed or discarded as waste material. However, rice bran is attracting attention from researchers because it is widely available, cheap and rich in nutrients such as protein, fat, carbohydrates, bioactive compounds and dietary fiber. Many foodprocessing techniques that have improved rice bran resources have been pioneered, such as enzyme treatment and fermentation. We have been investigating the functional role of rice bran since 2003. Our experiments revealed that rice bran and its active compounds, such as γ-oryzanol, tocopherol, tocotrienol, adenosine and ferulic acid, play a role as a functional food. In this review, we summarize how rice bran is a super food and functional food to illustrate the global interest in rice bran and its functional aspects and medicinal qualities. We also describe the techniques to prepare functional bran and the composition and health benefits of functional bran, which may encourage entrepreneurs to produce rice bran-based food on a large scale and meet the global demand for super foods and functional foods.

show abstract

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Bisly

Hettiarachchy

T.K.S

et al. 2021

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The response surface methodology was used to optimize the effect of three parameters, Bacillus subtilis (natto) Takahashi inoculum log (5–7 log CFU/g HDRB), initial water content (25%–45% w/v), and fermentation time (24–72 h), as independent variables on the extraction of the maximum water‐soluble proteins and peptides (WSPP) from heat‐stabilized defatted rice bran (HDRB). The optimum conditions were achieved by fitting the second‐order polynomial equation. The result showed that all the factors, initial water content, inoculum log, and fermentation time, were critical in extracting WSPP from HDRB. The predicted optimum conditions for highest amount of WSPP extracted were 40.96% w/v water content, 6.27 log CFU/g HDRB inoculum log, and 61.01 h fermentation time. Under these optimized conditions of solid‐state fermentation (SSF), 64.6% ± 0.7% of total protein in HDRB was extracted as WSPP which was closer to the predicted value of 63.3%. While the WSPP extracted from nonfermented HDRB was 20.6%. The majority of the WSPP from SSF‐HDRB had MW <5 kDa. The WSPP from SSF‐HDRB showed significant radical scavenging activities (56%, 44.4%, and 84.5%) in comparison to that from HDRB (12.5%, 9.3%, and 35.5%), of free radical (DPPH), superoxide radicals, and hydroxyl radicals, respectively. The SSF method is an efficient method to extract proteins and hydrolysates from HDRB and can find application as an ingredient in suitable products. Furthermore, the higher antioxidant activity is indicative of its potential function in controlling the oxidative stability in food products.

show abstract

Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae

Abstract: ABSTRACT

Cited by 43 publications

References 13 publications

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Contact Info

Product

Resources

About