scholarly journals Role of the Inorganic Constituents of Wheat Bran Extract in Streptomycin Production

Nature ◽  
1948 ◽  
Vol 162 (4126) ◽  
pp. 850-850 ◽  
Author(s):  
R. RAGHUNANDANA RAO
Keyword(s):  
Wheat Bran ◽  
Wheat Bran Extract ◽  
Inorganic Constituents

scholarly journals THE RÔLE OF THE ASH CONSTITUENTS OF WHEAT BRAN IN THE METABOLISM OF HERBIVORA

1909 ◽  
Vol 24 (1) ◽  
pp. 86-103 ◽  
Author(s):  
E. B. Hart ◽  
E. V. McCollum ◽  
G. C. Humphrey
Keyword(s):  
Wheat Bran

scholarly journals WHEAT BRAN EXTRACT MIMICS STATIN LIKE ACTION IN HYPERLIPIDEMIC RABBITS: AN EXPERIMENTAL STUDY

2018 ◽  
Vol 11 (3) ◽  
pp. 402 ◽  
Author(s):  
Rashi Chadha ◽  
Ashok Purohit
Keyword(s):  
Lipid Profile ◽  
Wheat Bran ◽  
Serum Lipid ◽  
Ethanolic Extract ◽  
Serum Lipid Profile ◽  
Histopathological Study ◽  
Standard Drug ◽  
Reducing Ability ◽  
Atheromatous Plaques ◽  
Wheat Bran Extract

 Objective: The study was aimed to evaluate the hypolipidemic and antioxidant effect of Triticum aestivum (wheat) bran extraction cholesterol-fed rabbits.Methods: The induced hyperlipidemic rabbits were treated with 70% ethanolic extract of wheat bran at a dose of 500 mg/kg body weight/day. The experimental protocol was designed for control, hyperlipidemic, wheat bran extract, and statin-treated groups for 60 days. The estimations for serum lipid profile, lipid peroxidation (LPO), and ferric reducing ability of plasma (FRAP) were done, and histopathological study of thoracic aorta was carried out.Results: Oral administration of wheat bran extract caused significant reductions in the serum lipid profile by 94.30% (total cholesterol), 96.73% (low-density lipoprotein cholesterol), and 58.28% (triglycerides). It significantly decreased the LPO and enhanced the antioxidant capacity (FRAP) activity as compared to the hyperlipidemic rabbits. Histopathology revealed that wheat bran extract treatment prevented the accumulation of cholesterol and regressed atheromatous plaques significantly in the aorta as compared to the hyperlipidemic group, and the results were comparable to that of the standard drug statin.Conclusion: The study exhibited that wheat bran extract controls atherosclerosis just like statin and can be used as a regular dietary supplement to manage cholesterol levels and prevent cardiovascular problems.

scholarly journals Optimizing Laccase Production in Auricularia Cornea by Submerged Fermentation With Wheat Bran Extract: Applications in Decolorization of Malachite Green Dye

2021 ◽  
Author(s):  
Li Meng ◽  
Xiaoran Bai ◽  
Qingji Wang ◽  
Xiaobo Li ◽  
Shaoyan Zhang ◽  
...  
Keyword(s):  
Malachite Green ◽  
Wheat Bran ◽  
Submerged Fermentation ◽  
High Performance ◽  
Laccase Activity ◽  
Degradation Products ◽  
Laccase Production ◽  
Malachite Green Dye ◽  
Chromosome Bridge ◽  
Wheat Bran Extract

Abstract Wheat bran extract may enhance laccase activity of Auricularia cornea in submerged fermentation. The laccase activity of A. cornea was maximal (768.78 U/mL) at 26.9 ℃, pH 5, a time point of 6 d, 22 h, and an inducer concentration of 10%. Laccase from A. cornea AC5 decolorized 83.27% of 75 mg/L malachite green within 12 h. High performance liquid chromatography (HPLC) analysis of the extracted metabolites suggested that the decolorization occurred through biodegradation. Malachite green induced cytotoxic damage including formation of a micronucleus and chromosome bridge at anaphase. Degradation products of malachite green proved to be less toxic and had negligible effects on chromosomal aberrations.

Nano Polyphenols and Nano Tocopherols from Wheat Bran Extract

2019 ◽  
Vol 10 (1) ◽  
pp. 16-22
Author(s):  
Abdalla S. M. Ammar ◽  
Sobhy M. Mohsen ◽  
Hoda G. El-Amry ◽  
Reham S. Abd El-Salam
Keyword(s):  
Wheat Bran ◽  
Wheat Bran Extract

Role of Inherent Inorganic Constituents in SO2 Sorption Ability of Biochars Derived from Three Biomass Wastes

2016 ◽  
Vol 50 (23) ◽  
pp. 12957-12965 ◽  
Author(s):  
Xiaoyun Xu ◽  
Daxuan Huang ◽  
Ling Zhao ◽  
Yue Kan ◽  
Xinde Cao
Keyword(s):  
Sorption Ability ◽  
Inorganic Constituents

scholarly journals Measured and modeled humidification factors of fresh smoke particles from biomass burning: role of inorganic constituents

2010 ◽  
Vol 10 (13) ◽  
pp. 6179-6194 ◽  
Author(s):  
J. L. Hand ◽  
D. E. Day ◽  
G. M. McMeeking ◽  
E. J. T. Levin ◽  
C. M. Carrico ◽  
...  
Keyword(s):  
Water Uptake ◽  
Hygroscopic Growth ◽  
Biomass Fuels ◽  
Large Variability ◽  
Biomass Smoke ◽  
Hygroscopic Properties ◽  
Inorganic Species ◽  
Inorganic Constituents ◽  
Hygroscopic Particles

Abstract. During the 2006 FLAME study (Fire Laboratory at Missoula Experiment), laboratory burns of biomass fuels were performed to investigate the physico-chemical, optical, and hygroscopic properties of fresh biomass smoke. As part of the experiment, two nephelometers simultaneously measured dry and humidified light scattering coefficients (bsp(dry) and bsp(RH), respectively) in order to explore the role of relative humidity (RH) on the optical properties of biomass smoke aerosols. Results from burns of several biomass fuels from the west and southeast United States showed large variability in the humidification factor (f(RH)=bsp(RH)/bsp(dry)). Values of f(RH) at RH=80–85% ranged from 0.99 to 1.81 depending on fuel type. We incorporated measured chemical composition and size distribution data to model the smoke hygroscopic growth to investigate the role of inorganic compounds on water uptake for these aerosols. By assuming only inorganic constituents were hygroscopic, we were able to model the water uptake within experimental uncertainty, suggesting that inorganic species were responsible for most of the hygroscopic growth. In addition, humidification factors at 80–85% RH increased for smoke with increasing inorganic salt to carbon ratios. Particle morphology as observed from scanning electron microscopy revealed that samples of hygroscopic particles contained soot chains either internally or externally mixed with inorganic potassium salts, while samples of weak to non-hygroscopic particles were dominated by soot and organic constituents. This study provides further understanding of the compounds responsible for water uptake by young biomass smoke, and is important for accurately assessing the role of smoke in climate change studies and visibility regulatory efforts.

scholarly journals Particle size and fraction of wheat bran influence short-chain fatty acid productionin vitro

2009 ◽  
Vol 102 (10) ◽  
pp. 1404-1407 ◽  
Author(s):  
Maria L. Stewart ◽  
Joanne L. Slavin
Keyword(s):  
Particle Size ◽  
Wheat Bran ◽  
Small Particle ◽  
Large Particle ◽  
Short Chain Fatty Acid ◽  
Whole Grains ◽  
Particle Sizes ◽  
Fine Particle Size

Whole grains are associated with decreased risk of chronic disease and decreased risk of obesity. Several mechanisms may be involved including SCFA production via fibre fermentation in the colon. The aim of the present study was to evaluate the role of wheat bran particle size (large/coarsev.small/fine) and wheat bran fraction (whole branv.aleuronev.aleurone by-product) in SCFA production using a batchin vitrofermentation system with human faecal inoculum. Five samples were compared: large-particle bran, small-particle bran, aleurone, coarse by-product, fine by-product. Fine by-product produced the greatest SCFA concentrations. By-product (both coarse and fine) produced greater SCFA concentrations than bran (both large and small particle sizes). Aleurone produced SCFA concentrations similar to small-particle bran. The molar percentage of butyrate at 24 h was significantly greater for large-particle bran than the other samples. Small/fine particle size and by-product fraction of bran increased SCFA production compared with large/coarse particle size, and aleurone and whole bran. Bran characteristics and composition should be considered when manufacturing foods due to the diversity of physiological effects.

scholarly journals Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract

2021 ◽  
Author(s):  
Bhawani Chamlagain ◽  
Liisa Peltonen ◽  
Minnamari Edelmann ◽  
Jose Martin Ramos-Diaz ◽  
Asmo Kemppinen ◽  
...  
Keyword(s):  
Vitamin B12 ◽  
Wheat Bran ◽  
Propionibacterium Freudenreichii ◽  
Wheat Bran Extract

scholarly journals Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 972
Author(s):  
Rossana V. C. Cardoso ◽  
Ângela Fernandes ◽  
José Pinela ◽  
Maria Inês Dias ◽  
Carla Pereira ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Antibacterial Properties ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Use Efficiency ◽  
Wheat Bran Extract ◽  
Nutritional Constituents ◽  
By Products

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

The role of wheat and rye bran in the prevention of diabetes mellitus and cancer

2020 ◽  
Vol 29 (10) ◽  
pp. 54-59
Author(s):  
V. A. Scriabin ◽  
◽  
I. A. Saboiev ◽  
Keyword(s):  
Diabetes Mellitus ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Physiological Role ◽  
Bakery Products ◽  
Prevention Of Diabetes

Studies of domestic and foreign scientists have confirmed the important physiological role of wheat bran as the basis of dietary fiber not only at the stages of digestion, but also in the prevention of various diseases. Based on the analysis of world experience, health achievements have determined the contribution of food factors to the development of severe diseases, of which the most commonly called diabetes mellitus (60%) and cancer (40%). In the first, we put forward and most likely confirmed the assumption that bakery products made from wheat flour of the highest and first grades, which makes up 40% of the diet of the population in Russia, are the cause of the development of serious diseases like diabetes.

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