Effects of a Rice Bran Dietary Intervention on the Composition of the Intestinal Microbiota of Adults with a High Risk of Colorectal Cancer: A Pilot Randomised-Controlled Trial

Rice bran exhibits chemopreventive properties that may help to prevent colorectal cancer (CRC), and a short-term rice bran dietary intervention may promote intestinal health via modification of the intestinal microbiota. We conducted a pilot, double-blind, randomised placebo-controlled trial to assess the feasibility of implementing a long-term (24-week) rice bran dietary intervention in Chinese subjects with a high risk of CRC, and to examine its effects on the composition of their intestinal microbiota. Forty subjects were randomised into the intervention group (n = 19) or the control group (n = 20). The intervention participants consumed 30 g of rice bran over 24-h intervals for 24 weeks, whilst the control participants consumed 30 g of rice powder on the same schedule. High rates of retention (97.5%) and compliance (≥91.3%) were observed. No adverse effects were reported. The intervention significantly enhanced the intestinal abundance of Firmicutes and Lactobacillus, and tended to increase the Firmicutes/Bacteroidetes ratio and the intestinal abundance of Prevotella_9 and the health-promoting Lactobacillales and Bifidobacteria, but had no effect on bacterial diversity. Overall, a 24-week rice bran dietary intervention was feasible, and may increase intestinal health by inducing health-promoting modification of the intestinal microbiota. Further larger-scale studies involving a longer intervention duration and multiple follow-up outcome assessments are recommended.     

基于Heracles NEO超快速气相电子鼻麸炒白术炮制全过程气味变化识别研究

目的 建立麸炒白术Atractylodis Macrocephalae Rhizoma炮制全过程的定性判别模型,筛选出可以表征麸炒白术不同炮制程度的气味成分。方法 制备麸炒白术饮片,不同时间点取样进行分析。采用Heracles NEO超快速气相电子鼻采集气味图谱,与Arochembase数据库对比得到气味成分信息,结合峰面积分析气味成分的变化规律并进行化学计量学分析。结果 通过判别因子分析（discriminant factor analysis,DFA）、正交偏最小二乘-判别分析（orthogonal partial least squaresdiscriminant analysis,OPLS-DA）、层次聚类分析（hierarchical cluster analysis,HCA）等将麸炒白术炮制全过程样品成功分为4类：生品、炮制不及、炮制成品和炮制太过。在炮制过程中,3-甲基十五烷、十二烷基丙酸酯、正辛基环己烷、1,3-二硝基苯、8-甲基十五烷5个气味成分的峰面积占比较高,其中1,3-二硝基苯在炮制全过程中峰面积呈降低趋势;3-甲基十五烷从炮制不及到炮制成品的过程中峰面积呈增加...     

Contribution of momilactones A and B to diabetes inhibitory potential of rice bran: Evidence from in vitro assays

This study was the first to detect the presence of the two compounds momilactone A (MA) and momilactone B (MB) in rice bran using liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). By in vitro assays, both MA and MB exhibited potent inhibitory activities on pancreatic α-amylase and α-glucosidase which were significantly higher than γ-oryzanol, a well-known diabetes inhibitor. Remarkably, MA and MB indicated an effective inhibition on trypsin with the IC₅₀ values of 921.55 and 884.03 µg/mL, respectively. By high-performance liquid chromatography (HPLC), quantities of MA (6.65 µg/g dry weight) and MB (6.24 µg/g dry weight) in rice bran were determined. Findings of this study revealed the α-amylase, α-glucosidase and trypsin inhibitors MA and MB contributed an active role to the diabetes inhibitory potential of rice bran.     

The Effect of Tannin Content on the Nutritive Value of Some Leaf Protein Concentrates

The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.     

Structures of Phytosterols and Triterpenoids with Potential Anti-Cancer Activity in Bran of Black Non-Glutinous Rice

Structures of some bioactive phytochemicals in bran extract of the black rice cv. Riceberry that had demonstrated anti-cancer activity in leukemic cell line were investigated. After saponification with potassium hydroxide, separation of the unsaponified fraction by reversed-phase high performance liquid chromatography (HPLC) resulted in four sub-fractions that had a certain degree of anti-proliferation against a mouse leukemic cell line (WEHI-3 cell), this being IC₅₀ at 24 h ranging between 2.80–467.11 μg/mL. Further purification of the bioactive substances contained in these four sub-fractions was performed by normal-phase HPLC. Structural characterization by gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance spectroscopy (NMR) resulted in, overall, the structures of seven phytosterols and four triterpenoids. Four phytosterols, 24-methylene-ergosta-5-en-3β-ol, 24-methylene-ergosta-7-en-3β-ol, fucosterol, and gramisterol, along with three triterpenoids, cycloeucalenol, lupenone, and lupeol, were found in the two sub-fractions that showed strong anti-leukemic cell proliferation (IC₅₀ = 2.80 and 32.89 μg/mL). The other sterols and triterpenoids were campesterol, stigmasterol, β-sitosterol and 24-methylenecycloartanol. Together with the data from in vitro biological analysis, we suggest that gramisterol is a significant anti-cancer lead compound in Riceberry bran extract.     

基于Box-Behnken设计-响应面法优化蜜麦麸的制备工艺

目的采用Box-Behnken响应面法优化蜜麦麸的制备工艺。方法根据《浙江省中药炮制规范》(2015版)中蜜麦麸制备方法,通过单因素试验筛选影响蜜麦麸制备工艺的关键因素,以麸皮与炼蜜比例、加热温度、加热时间为考察因素,蜜麦麸含水量、堆积密度和色度及阿魏酸含量的总评归一值作为综合指标,利用Box-Behnken设计-响应面法优选蜜麦麸制备工艺,并进行预测分析及工艺验证。结果蜜麦麸最刘制备工艺为麸皮与炼蜜比例为10∶3,加热温度为90℃,加热时间为90 s;含水量、堆积密度、色度、阿魏酸含量均符合蜜麦麸要求,综合指标平均值为0.676 0,与预测值(0.692 7)相对误差为2.41%,相对误差较小。结论优选的制备工艺稳定可靠,且简单可行,适用于蜜麦麸的制备应用。     

正交试验法优选麸炒白术工艺研究

目的探讨麸炒白术的最佳炮制工艺。方法以水溶性浸出物含量、醇溶性浸出物含量、挥发油含量为指标,选择辅料用量、加热温度、加热时间3个因素,用L9(34)正交设计表,采用综合加权评分法,对上述三因素进行炮制工艺的优选。结果麸炒白术最佳炮制工艺为:辅料用量10%,加热温度150℃,加热时间5min。结论为进一步制定麸炒白术饮片的质量标准提供了参考依据。     

DIETARY FIBER AND COLONIC FUNCTION - AN EFFECT OF PARTICLE SIZE?

Studies of the effects of two types of bran preparation on colonic function indicated that particle size had an important effect on motility.     

Prevention of brain protein and lipid oxidation elicited by a water-soluble oryzanol enzymatic extract derived from rice bran

Summary. Background: The antioxidant capacity of rice bran (RB) (due mainly to its -oryzanol content) is very well known. We have recently developed a water-soluble oryzanol enzymatic extract (WSOEE), which shows a greatly increased functionality. Aim of the study: The aim of our study is the evaluation of the antioxidant potential of WSOEE in an ex vivo model to compare its protective capacity against oxidative damage by active-oxygen substances and free radicals (mainly the peroxyl radical) to biomolecules (such as proteins and lipids) with that of antioxidants, such as Trolox (a water-soluble derivative of vitamin E), melatonin, and folic acid. Methods: WSOEE -oryzanol content and composition were determined by HPLC. Free-radical-scavenging capacity was evaluated using the assay based on phycoerythrin fluorescence. Antioxidant capacity against hydroperoxide-caused oxidative injury to proteins and lipids was evaluated using an ex vivo model: a rat brain homogenate. The effectiveness was determined by assessing protein damage (measured as carbonyl group content by Western blot immunoassay) and lipid peroxidation (measured as malondialdehyde content). Results: The WSOEE -oryzanol composition profile was similar to that of RB (cycloartenyl, 24-methylene cycloartenyl, campesteryl, and sitosteryl ferulates), but with two major differences: WSOEE -oryzanol concentration was five times higher than that of RB, and WSOEE was water soluble. WSOEE total antioxidant capacity to trap the peroxyl radical was high, and similar to that of Trolox. The capacity to inhibit lipid peroxidation induced by cumene hydroperoxide in rat brain homogenate yielded a protection similar to that of Trolox. WSOEE also showed the capacity to protect protein from oxidation phenomena in rat brain homogenate, with a behavior similar to that of melatonin. This is of particular importance, since the loss of protein function caused by oxidative modification may affect the activity of enzymes, receptors, and membrane transporters, among other functions. Conclusion: WSOEE is a new potential antioxidant agent from rice bran that shows a high free-radical-scavenging capacity and prevents protein oxidation and lipid peroxidation when cells ex vivo are exposed to free radicals.     

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.