Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism

2021 ◽  
Author(s):  
Jiayan Xie ◽  
Shuai Liu ◽  
Ruihong Dong ◽  
Jianhua Xie ◽  
Yi Chen ◽  
...  
Keyword(s):  
Solid State ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Trichoderma Viride ◽  
Release Mechanism ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran

scholarly journals Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

2007 ◽  
Vol 50 (5) ◽  
pp. 759-766 ◽  
Author(s):  
Jorge Alberto Vieira Costa ◽  
Eliane Colla ◽  
Glênio Magagnin ◽  
Lucielen Oliveria dos Santos ◽  
Mauricio Vendruscolo ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Spore Suspension ◽  
Defatted Rice Bran ◽  
Polygalacturonase Production ◽  
Different Strains ◽  
Inoculum Type

Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG) were simultaneously produced by two different strains of Aspergillus niger in solid-state fermentation (SSF) using defatted rice-bran as substrate. The effect of Aspergillus niger strain (t0005/007-2 and/or CCT 3312), inoculum type (spore suspension or fermented bran) and addition of inducers (pectin and/or starch) to the culture media was studied using a 3² x 2¹ factorial experimental design. The production of AMG and exo-PG was significantly affected by fungal strain and inoculum type but inducers had no effect. The maximum yields obtained were 1310 U/g dm for AMG using a spore suspension of A. niger CCT 3312 and 50.2 U/g dm for exo-PG production, using A. niger t0005/007-2 and fermented bran as inoculum. The yields obtained represented acceptable values in comparison with data available in the literature and indicated that defatted rice-bran was a good nutrient source.

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KRIPIK SIMULASI

2007 ◽  
Vol 1 (2) ◽  
pp. 34 ◽  
Author(s):  
Evy Damayanthi ◽  
Dwi Inne Listyorini
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Organoleptic Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
The Impact

<p class="MsoNormal" style="margin: 0cm 21.6pt .0001pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">The objectives of this study are to </span><span lang="en-us" xml:lang="en-us">determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical,  chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics.  The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05).  Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist  to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like.  Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%.  The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).  Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).</span></p>

The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation

2009 ◽  
Vol 5 (2) ◽  
Author(s):  
Ravindra Pogaku ◽  
Ravinder Rudravaram ◽  
Anuj Kumar Chandel ◽  
Venkateshwara Rao Linga ◽  
Zhi Hui Yim
Keyword(s):  
Growth Rate ◽  
Solid State ◽  
Specific Growth Rate ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Specific Growth ◽  
Trichoderma Viride ◽  
Single Cell Protein ◽  
Major Constituent ◽  
Cell Protein

In the present work, de-oiled rice bran (DOB) was exploited for SCP production using three different fungi, namely, Aspergillus oryzae MTCC 1846, Trichoderma viride NRRL 1186 and Aspergillus niger MTCC 1842 under solid state fermentation. DOB was found to contain 9% protein, 39% cellulose, 28% hemicellulose and 24% lignin. All the three cultures have shown more specific growth rate when grown on glucose in comparison to maltose and cellulose. The specific growth rates on glucose were 0.203, 0.201 and 0.196 h-1 and on maltose were 0.173, 0.171, 0.169 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. All the three microorganisms showed lowest specific growth rate on cellulose 0.119, 0.117, 0.114 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. The major constituent of dried fungi is crude protein, which contributes to 43% in A. oryzae MTCC 1846, 44% in T. viride NRRL 1186 and 39.2% in A. niger MTCC 1842 on dry basis. Among the three fungi A. oryzae MTCC 1846 shows minimum content of nucleic acids (5.3%) while A. niger MTCC 1842 and T. viride NRRL 1186 showed (6.1%) and (7.2%), respectively.

scholarly journals Effects of different defatted rice bran sources and processing technologies on nutrient digestibility in cannulated growing pigs

2021 ◽  
Vol 99 (2) ◽  
Author(s):  
Bingbing B Huang ◽  
Zhiqiang Q Sun ◽  
Li Wang ◽  
Lu Wang ◽  
Huangwei W Shi ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Neutral Detergent Fiber ◽  
Total Dietary Fiber ◽  
Processing Technologies ◽  
Insoluble Dietary Fiber ◽  
Defatted Rice Bran ◽  
Different Sources

Abstract The objective of this study was to evaluate the effects of different defatted rice bran (DFRB) sources and processing technologies on nutrient digestibility in different intestinal segments of pigs. Nine barrows with T-cannula in the distal ileum were randomly allotted to nine different sources in which oil was pressed extracted for seven sources and was solvent extracted for two sources. The experiment contained 6 periods of 12 d, including 8 d for diet adaptation, 2 d for fecal collection, and 2 d for digesta collection. The apparent ileal digestibility (AID) of dry matter (DM), ash, total dietary fiber (TDF), insoluble dietary fiber (IDF), neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicellulose in different sources of DFRB was quite variable. There were no differences in the AID of dietary gross energy (GE), organic matter (OM), ether extract (EE), crude protein (CP), and soluble dietary fiber (SDF) between different sources of DFRB. There were no differences in the AID of dietary EE, TDF, IDF, and hemicellulose between different processing technologies. Pressed DFRBs have greater (P &lt; 0.05) average AID of dietary GE, DM, ash, OM, CP, SDF, and NDF and lower (P &lt; 0.01) ADF compared with solvent-extracted DFRBs. The apparent total tract digestibility (ATTD) of most of the dietary nutrients, except for the ATTD of dietary EE, SDF, and hemicellulose, significantly varied in different sources of DFRB (P &lt; 0.05). In addition, pressed DFRB had greater (P &lt; 0.05) ATTD of dietary SDF, NDF, ADF, and hemicellulose compared with solvent-extracted DFRB. The apparent hindgut digestibility (AHD) of dietary DM, SDF, NDF, and ADF significantly varied (P &lt;0.05) in different sources of DFRB. Exception with DM, there are no differences in the AHD of nutrients digestibility between pressed DFRB and solvent-extracted DFRB. In conclusion, DFRB in different sources and processing technologies with different physicochemical properties had different effects on nutrient digestibility in the foregut and hindgut of pigs.

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