Bran properties

PRAKASH J (1996) Rice bran properties and food uses. Critical Rev Food Sci and Nutr, 36 (6) 537-52. 

Recent scientific investigations of natural polyphenols have demonstrated their powerful antioxidant property (Niki et al, 1995). Several classes of polyphenols have been chemically identified. Some of these are grape polyphenols, tea polyphenols, soy polyphenols, oligomeric proanthocyanidines (OPA) and other natural polyphenols of the flavone class. Rice bran polyphenols are different from the above in that they are p-hydroxy cinnamic acid derivatives such as p-coumaric acid, ferulic acid and p-sinapic acid. Tricin, a flavone derivative, has also been isolated from rice bran. 

Studies by Hudson et al, (2000) have demonstrated the presence of eight polyphenols in rice bran by using high-pressure liquid chromatography. They are protocatechuic acid, p-coumaric acid, ferulic acid, sinapic aci vanillic acid, caffeic acid, which is a methoxycirmamic acid derivative, and tricin. The effect of these polyphenols on cell viability and on the colony-forming ability of human-derived MDA MB 468 and HBL 100 breast cells, colon-derived SW 480 and human colonic epithelial cells was assessed. These authors concluded that rice bran polyphenols have putative cancer chemopreventive properties. 

The antioxidant property of ferulic acid and related compounds from rice bran was reported by Kikuzaki et al, (2002). Their results indicated that these compounds elicit their antioxidant function through radical scavenging activity and their affinity with lipid substrates. Another recent study reported by Butterfield et al, (2002) demonstrated that ferulic acid offers antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell culture systems in vitro. The effect of ferulic acid on blood pressure (BP) was investigated in spontaneously hypertensive rats (SHR). After oral administration of ferulic acid the systolic blood pressure (SBP) decreased in a dose-dependent manner. There was a significant correlation between plasma ferulic acid and changes in the SBP of the tail artery, suggesting... 

MORiNAGA T (1985) Studies on an antitumor polysaccharide RBS derived fi om rice bran. 1. Preparation, physico-chemical properties, and biological activities of RBS. Yakugaku Zasshi, 105(2) 188-93. 

RUKMINI c, KALPAGAM P (1985) Antimutagenic property of the imsaponifiable portion rice bran oil. In Antimutagenesis and Anticarcinogenesis Mechanisms. Eds Shankel D M, Hartman P E, Kada T, Holaender A, New York Plenum Press. 576. 

WANG M, HETTiARACHCHY N s, Qi M, BURKS w, siEBENMORGEN T (1999) Preparation and functional properties of rice bran protein isolate. J Agri, Food Chem, 47 411-16. 

Y. B. Zeng and S. B. Fu. The inhibiting property of phosphoric acid esters of rice bran extract for barium sulfate scaling. Oilfield Chem, 15(4) 333-335,365, December 1998. 

Bran, L.A., Maillet, J., Richarte, J., Herrmann, P. and Remy, J.C. (1998). Relationships between extractable copper, soil properties and copper uptake by wild plants in vineyard soils , Environmental Pollution, 102, 151-161. 

Mavicyanin (Mj = 18,000) is obtained from green squash (Cucurbito pepo medullosa), where it occurs alongside ascorbate oxidase [64]. It has a peak at 600 nm (e 5000 M cm and reduction potential of 285 mV. Further studies on this and the mung bean and rice bran proteins [65, 66] would be of interest. All the above type 1 Cu proteins have an intense blue color and characteristic narrow hyperfine EPR spectrum for the Cu(II) state. Table 3 summarizes the properties of those most studied. There is some variation in reduction potential and position of the main visible absorbance peak. In the case of azurin, for example, the latter is shifted from 597 to 625 nm. Stellacyanin has no methionine and the identity of the fourth ligand is therefore different [75]. The possibility that this is the 0(amide) of Gln97 has been suggested [63b]. It now seems unlikely that the disulfide is involved in coordination. Stellacyanin has 107 amino acids, with carbohydrate attached at three points giving a 40% contribution to the M, of 20,000 [75]. 

Cairoll. L.E. functional Properties and Applications of Stabilized Rice Bran in Bakery Products, Food Technology, 74 (April 1990). 

Lee, S., Inglett, G.E., and Carriere, C.J. 2004b. Effect of nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Client. 81, 637-642. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

Zhou, K. Yu, L. 2004. Antioxidant properties of bran extracts from Trego wheat grown at different locations. J. Agric. Food Chem. 52 1112 1117. 

Berger, A. Rein, D. Schafer, A. Monnard, I. Gremaud, G. Lambelet, P. Bertoli, C. 2005. Similar cholesterol-lowering properties of rice bran oil, with varied gamma-oryzanol, in mildly hypercholesterolemic men. Eur. J. Nutr. 44 163-173. 

Butsat, S. Siriamompun, S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 119 606 613. Chigorimbo-Murefu, N.T.L. Riva, S. Burton, S.G. 2009. Lipase-catalyzed synthesis of esters of ferulic acid with natural compounds and evaluation of their antioxidant properties. J. Molec. Cat. B Enzym. 56 277-282. 

Both the quantity and properties of cellulases produced by microorganisms depend on the culture conditions. Commonly, cellulases are produced by culture of the organism either (a) in a liquid medium, which may be stationary, shaken, or submerged with aeration, or (b) by a Koji process on a solid substrate such as wheat bran (7). The complexity of the crude cellulosic carbon source usually leads to the production of a mixture of hydrolytic enzymes which may include amylases, proteases, chitinases, etc., in addition to the cellulases. Separation of proteins from culture filtrates by high resolution techniques such as chromatography, electrophoresis, or electrofocusing often reveals a number of enzyme species which may differ in specificity toward cellulosic substrates. These forms may represent ... 

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