• Animal Bioscience
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• 제36권10호
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• pp.1568-1577
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• 2023

Objective: A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are differences between full-fat and defatted rice bran. Methods: Two sources of banana meal and 22 sources of rice bran (full-fat or defatted) from Australia or South-East Asia were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Banana meal was also analyzed for sugars including glucose, fructose, maltose, sucrose, stachyose, and raffinose. Results: Chemical analysis demonstrated that banana meal from the Philippines is primarily composed of starch. Full-fat rice bran from Australia had greater (p<0.05) concentrations of AEE, lysine, and glycine than samples from the Philippines and Vietnam. Full-fat rice bran from Australia and Thailand had greater (p<0.05) concentrations of gross energy and most AA than rice bran from Vietnam. Full-fat rice bran from Australia had greater (p<0.05) concentrations of tryptophan and manganese than all other sources, but full-fat rice bran from the Philippines contained less (p<0.05) zinc than all other sources of rice bran. Gross energy, AEE, and copper were greater (p<0.05) in full-fat rice bran compared with defatted rice bran, but defatted rice bran contained more (p<0.05) crude protein, ash, insoluble dietary fiber, total dietary fiber, AA, and some minerals than full-fat rice bran. Conclusion: Banana meal is a high-energy source that can be used as an alternative ingredient in livestock diets. Full-fat rice bran from Australia and Thailand contained more concentrations of AEE and AA than samples from the Philippines or Vietnam. Full-fat rice bran had more gross energy and AEE than defatted rice bran, whereas defatted rice bran contained more crude protein, ash, and total dietary fiber.

• Nutritional Sciences
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• 제6권3호
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• pp.160-166
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• 2003

To examine the evidence that wheat bran is protective against breast cancer development and that its main mechanism of action is by modulating estrogen metabolism. This review explores the role of different experimental factors on the anticancer effects of wheat bran and the relationship of changes to estrogen metabolism by wheat bran on breast cancer risk The timing of the experimental diets in relation to carcinogen administration, the length of feeding of the experimental diets, and the level of dietary fat had an impact on the effectiveness of different doses of wheat bran in reducing breast carcinogenesis. Wheat bran supplementation resulted in significant reductions in human plasma estrogen levels but not in that of animals tested. The change in excretory metabolism of estrogen by wheat bran feeding in animals was not related to any of the tumor indices measured. The protective effect of wheat bran in breast carcinogenesis is greatest at the promotional phase and when supplemented in a high fat diet. Doses of wheat bran in the 9-12% range in diet have been consistently protective. The inconsistency observed with higher doses of wheat bran may be dependent on the animal model used. Although wheat bran's inhibitory effects on tumor growth may involve changes to estrogen metabolism, the fiber and phytochemical components of wheat bran may also act through estrogen-independent mechanisms. For a better understanding of the effect of wheat bran on breast carcinogenesis, studies comparing the effects of different wheat bran components both alone and in combination need to be performed.

• Natural Product Sciences
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• 제20권1호
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• pp.29-32
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• 2014

In the present study, we examined the chemoprotective effects of different rice bran, which are produced by fermentation or not, on doxorubicin induced rat model, and detected the change of components of rice bran. Rats receiving fermented rice bran of 100 mg/kg by oral plus doxorubicin 10 mg/kg had greater weight gain as +24% than that observed with doxorubicin alone. In case of the treatment of non-fermented rice bran of 100 mg/kg by oral with doxorubicin of 10 mg/kg, fermented rice bran showed a -1.3% decrease in body weight. 100 mg/kg fermented rice bran decreased the incidence to 30%, and non-fermented rice bran decreased the incidence to 50%. In lethality, the rate of death of doxorubicin was 60%. 100 mg/kg fermented rice bran decreased to 10% in death rate and non-fermented rice bran to 30%. In gross gastrointestinal pathology, doxorubicin showed the gross gastrointestinal mucosal pathology in 70% of treated rats, fermented rice bran decreased to 40% and non-fermented rice bran to 50%. In the change of constituent, xylose concentration of fermented rice bran was detected to 59.33 mg/g while its concentration of non-fermented rice bran was 11.12 mg/g.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1125-1131
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• 1998

The rheological properties of wheat flour dough were investigated in the dough added with 0, 10, 15, 20, 25 and 30% of wheat bran. The ratios of ash contents in wheat flour and wheat bran were 0.43% and 5.28%, respectively. The ratios of fiber contents in wheat flour and wheat bran were 0.18% and 11.86%, respectively. The farinograph water absorption was increased as the amount of wheat bran was increased. Both arrival time and development time of the dough added with wheat bran were longer than those of wheat flour. As the amount of wheat bran was increased, the weakness was increased. The extensograph showed that extensibility and resistance to extension of dough were decreased, while the ratio of resistance to extensibility(R/E) was increased with increasing the amo unt of wheat bran. The maximum viscosity by amylograph was decreased gradually with the adding amount of wheat bran, while the gelatinization temperature was slightly increased with wheat bran.

• 한국식품영양학회지
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• 제35권1호
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• 한국식품영양과학회지
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• 제29권1호
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• pp.140-146
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• 2000

Even though coix (Coix lachryma-jobi L. var. ma-yuen) has many physiological effects, since it has been known to cause sterility, farmers avoid using coix bran as a forage for their livestock. Therefore, as the consumption of coix increases, coix bran, which is a by product of pounding process, becomes a serious issue of environmental problem. Present study examined the physiological effects of coix bran in normal and diabetic rats for its possible use as a functional material. The effects of coix bran supplementation on plasma and hepatic lipid profile were evaluated in rats fed one of the following diet for 12 weeks : chow diet ; chow-bran diet (chow diet＋25% coix bran), high fat diet and high fat-bran diet (high fat diet＋25% coix bran). Additionally, glucose challenge and lipid metabolism in streptozotocin-diabetic rats were also examined. In normal rats, consumption of coix bran remarkably reduced body weight gain in chow or high fat diet fed rats. Additionally, consumption of coix branreduced blood TG, TC and atherogenic index (26%, 24% and 72%, respectively) in chow diet fed rats. Liver TG and cholesterol concentrations were reduced (43% and 49%, respectively) in high fat fed rats by coix bran supplementation. In diabetic rats, fasting blood glucose level was reduced about 25% by coix bran consumption. Also, glucose challenge pattern was improved and resembled normal pattern : it reaches to peak 15~30 minutes after glucose administration and get back to fasting blood glucose level after 90 minutes. Plasma concentrations of TG were elevated in diabetic rats and were reduced to normal level by coix bran supplementation. Liver TG and cholesterol concentrations were also elevated in diabetic rats and reduced to normal level by consumption of coix bran. These results suggest that coix bran may have beneficial effects on blood lipid and glucose level in normal and diabetic rats.

• 한국식품위생안전성학회지
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• 제11권2호
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• pp.89-97
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• 1996

This study was carried out to determine the pesticide residues in rice bran, crude rice bran oil and the oil of various stages of refining process. Each samples were analyzed for 41 pesticide residues by multiclass multiresidue methods with GC-ECD, NPD and identified by GC-MSD. Rice bran were detected cypermethrin, diazinon, dichlofluanid, and its level were ranged from 0.01~0.122 ppm. Crude rice bran oil were detected cypermethrin, diazinon, dichlofluanid, dimethoate, etrimfos, flucythrinate, and its level were ranged from 0.015~0.654 ppm Crude rice bran oil has the higher level of pesticide residues and more varieties of pesticides than rice bran. But pesticide residues in the crude rice bran oil was found to be almost removed then pigment was decolorized by absorption using active carbon and clealy removed by thermolysis for deodorization.

• 한국자동차공학회논문집
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• 제12권4호
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• pp.12-23
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• 2004

The effects of improved rice bran oil on the characteristics of exhaust emissions have been experimentally examined by a single cylinder, four cycle, direct injection, water-cooled agricul-tural diesel engine operating at several loads and speeds. The experiments are conducted with light oil, rice bran oil, and improved rice bran oil as a fuel. The fuel injection timing is fixed to 22$^{\circ}$ BTDC regardless of fuel types, engine loads and speeds. To reduce the viscosity of rice bran oil, it is used with the methods of heating, methyl ester and ultrasonic system in a highly viscous rice bran oil. In this study, it is found that the brake specific fuel consumption rate of light oil is the lowest and that of improved rice bran oils is lower than that of pure rice bran oil, and NO$_{x}$ emissions of light oil are the lowest and those of pure rice bran oil are the high- est, while soot emissions of light oil are the highest and those of pure and improved rice bran oils are lower than that of light oil. However these results are not amply satisfied with the emissions regulation limit using the pure and improved rice bran oil as fuels in diesel engines.s.

• 동아시아식생활학회지
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• 제22권4호
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of Nutrition and Health
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• 제25권6호
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• pp.450-460
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• 1992

본연구는 사람을 대상으로하여 8주간 종류가 서로 다른 옥수수겨를 식이섬유질의 급원으로 기본식이에 첨가하여 먹였을 때 티아민, 나이아신 및 판로텐산의 체네 이용율을 살펴보고자 실시되었다. 실험식이의 종류의 옥수수겨를 첨가하지 않은 기본식이(Basal diet : B)와 이에 wet-milled fine(WF)/coarse(WC) corn bran이나 dry-milled fine(DF)/coarse(DC) corn bran을 첨가한 식이들로서 무작위법에 의하여 첫 4주간동안 일부의 피실험자는 B, WF, WC 식이를 급여 받았으며, 나머지 피실험자는 B, DF, DC를 급여받았다. 따라서, 각각의 피실험자들은 8주간의 실험기간동안 모든 실험식이를 섭취하였다. 비타민의 이용율을 측정하기 위하여 24시간 뇨를 채집하였으며 이들을 주별로 나누어 이들 비타민의 뇨중함량을 측정하였고 변을 채집, 건조하여 neutral detergent fiber(NDF)량을 측정하였다. 또한 매일 뇨증의 creatinine치를 측정하여 뇨의 완전한 채집을 도모하였으며 불완전한 채집으로 인한 실험오차를 줄여주기 위하여 비타민의 이용을 계산시 각 주별의 평균 creatinine치에 대하여 비타민 이용율을 보정하여 주었다. 실험분석 결과에 따르면 옥수수겨를 첨가한 식이를 먹는 경우 티아민, 나이아신 및 판토텐산의 생체 이용율이 저하되는 것으로 나타났으며 옥수수겨를 wet-milling 방법으로 처리한 식이의 경우 저하의 효과가 더운 현저한 것으로 보여졌다. 또한 옥수수겨의 처리방법을 막론하고 옥수수겨의 입자가 거친것이 비타민 이용율의 저하효과가 더욱 큰것으로 나타났다. 변건량과 변량에 있어서도 이와 유사한 양상을 보였고 특히 fecal trasit time이 wet-milled corn bran 식이군과 입자가 거친 옥수수군에서 빨랐다. 따라서 본 연구는 옥수수겨가 이들 세가지 B 비타민의 이용율을 저하시키는 것이 식이 섬유질의 종류에 따라서 영향을 받을 수 있음을 시사하고 있다.