Review
Food Science & Technology
Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Subramanian Thangaleela, Muruganantham Bharathi, Periyanaina Kesika, Chaiyavat Chaiyasut
Summary: Rice bran is a nutrient-rich by-product of rice processing and has been found to have various health benefits, including antioxidant, anticancer, anti-inflammatory, anticolitis, and antidiabetic properties. It is important to study rice bran for its potential in improving health and treating diseases.
Article
Food Science & Technology
I Sapna, A. Jayadeep
Summary: The study found that endoxylanase treatment from bacterial and fungal sources significantly increases the content of bioactive compounds in red rice bran, enhancing their bioactivity and showing potential for processing into functional food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhengmei Zhao, Jianhua Huang, Qingzhe Jin, Xingguo Wang
Summary: The optimal ratio of oryzanol to tocopherols in rice bran oil is 8:1, which significantly inhibits the formation of free fatty acids and secondary oxidation products, improving the oxidation stability. Establishing a multiple linear regression model helps to study the behavior of these antioxidants during heating.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Anca Ungurianu, Anca Zanfirescu, Georgiana Nitulescu, Denisa Margina
Summary: Vitamin E, consisting of tocopherols and tocotrienols, acts as an antioxidant and regulates signaling pathways related to inflammation and malignancy with potential for prevention and treatment. Preclinical and animal-based studies demonstrate its significant roles in modulating cellular effects, signaling pathway activity, and disease improvement.
Article
Biochemistry & Molecular Biology
Angelo Azzi
Summary: Vitamin E, specifically alpha-tocopherol, was identified in the 1930s, followed by the isolation of beta-tocopherol, delta-tocopherol, and tocotrienol in subsequent years. In 1981, inherited vitamin E deficiency causing a neuromyopathy, known as AVED, was localized to chromosome 8q due to a mutation in the aTTP gene.
FREE RADICAL BIOLOGY AND MEDICINE
(2021)
Article
Biochemistry & Molecular Biology
Fereidoon Shahidi, Ana Clara C. Pinaffi-Langley, Jocelyn Fuentes, Hernan Speisky, Adriano Costa de Camargo
Summary: Vitamin E is a group of vitamers that act as antioxidants in prevention and treatment of diseases, with common edible oils being the main source. Specialty and underutilized oils are emerging as novel sources of this important nutrient, requiring further studies on their tocotrienol content for better understanding of biological functions.
FREE RADICAL BIOLOGY AND MEDICINE
(2021)
Article
Food Science & Technology
Pinar Gumus, Eric A. Decker, Medeni Maskan
Summary: This study aims to produce neutralized sunflower oil using Ca(OH)(2), MgO, and Na2SiO3 as alternatives to strong alkali (NaOH), and to optimize these alternative neutralization compounds. The research revealed that refining of oils by Ca(OH)(2) had the lowest FFA and highest alpha-tocopherol content among other weak alkalis.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Monalisha Pattnaik, Hari Niwas Mishra
Summary: This research investigated the oxidative stability of six oil blends containing different concentrations of rice bran oil, flaxseed oil, and peanut oil. The addition of rice bran oil increased tocopherol and oryzanol content in the oil blends, resulting in better oxidative stability. The study also revealed that a specific oil blend (RBO-PO-FO: 75-20-5) had the highest oxidative stability and could be used as a functional oil source.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
I Sapna, A. Jayadeep
Summary: This study investigated the impact of Viscozyme and Fiberzyme at different concentrations on the release and bioactivities of nutraceuticals in red rice bran. The results showed that optimizing enzymatic processing can enhance the biological activity of red rice bran.
Article
Food Science & Technology
Serafino Suriano, Pasquale Codianni, Anna Iannucci
Summary: This study investigated the content of carotenoids and tocols in different genotypes of wheat species and found that Triticum durum had the highest carotenoid content, while Triticum dicoccum had a lower tocols content compared to other species. There were positive correlations between tocols and 13/gamma tocotrienols, and different genotypes from the same species were grouped into different clusters.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Agnieszka Waskiewicz, Malgorzata Muzolf-Panek, Lukasz Stepien, Elzbieta Czembor, Pascaline Aimee Uwineza, Pawel Gornas, Marcin Bryla
Summary: This study analyzed the resistance of four sweet maize cultivars to infection with Fusarium isolates and their mycotoxin contamination. The results showed variations in ear rot levels among different cultivars and isolates. Additionally, the concentrations of fumonisins were positively correlated with the phenotypic evaluation.
Article
Agriculture, Multidisciplinary
Bing Zhang, Tianxiang Wen, Nan Xiang, Yihan Zhao, Xinbo Guo
Summary: Ultrasonic pretreatment was found to increase the accumulation of tocopherols and carotenoids in maize seedlings but decrease tocotrienol synthesis. The carotenoid content reached its highest level at 8 minutes of ultrasonic pretreatment, while tocopherol initially dropped but began to rise after 8 minutes. The predominant component of tocochromanols in maize seedlings shifted from gamma-tocotrienol to alpha-tocopherol after ultrasonic pretreatment.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Katarzyna Pawlak, Zuzanna Jopek, Elzbieta Swiecicka-Fuchsel, Alicja Kutyla, Jesse Namo Ombugadu, Kamil Wojciechowski
Summary: Vitamin E consists of four isoforms (α-, β-, γ-, 8-) known as tocols, and the current LC methods for tocols have limitations in resolving β- and γ-isoforms or require the use of nonpolar solvents. We also observed photodegradation of tocols when coupling UV with MS. To address these challenges, a new RPLC-MS/MS method was developed to separate not only α- and 8-tocols but also β- and γ-tocols in hydrophobic matrices.
Article
Food Science & Technology
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone
Summary: This study aimed to investigate the effects of durum wheat oil on biscuits. The results showed that durum wheat oil can prolong the oxidation resistance of biscuits, reduce the formation of oxidized lipids, and have no impact on the sensory and textural properties of biscuits.
Article
Food Science & Technology
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio
Summary: Durum wheat is a key cereal grain used for making pasta and bakery products worldwide. The oil extracted from its by-products contains abundant bioactive components and could serve as a valuable resource after refining.
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman
Article
Chemistry, Applied
Ming-Hsuan Chen, Anna M. McClung, Christine J. Bergman
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman, Anna M. McClung, Jace D. Everette, Rodante E. Tabien
Article
Food Science & Technology
Ming-Hsuan Chen, Anna M. McClung, Christine J. Bergman
JOURNAL OF CEREAL SCIENCE
(2017)
Article
Oncology
Michael Moody, Oanh Le, Megan Rickert, Jeremy Manuele, Sarah Chang, Gary Robinson, Jeffrey Hajibandeh, John Silvaroli, Mark A. Keiserman, Christine J. Bergman, Karl Kingsley
CANCER CELL INTERNATIONAL
(2012)
Article
Chemistry, Applied
Byungrok Min, Liwei Gu, Anna M. McClung, Christine J. Bergman, Ming-Hsuan Chen
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman, Anna M. McClung
Article
Nutrition & Dietetics
Christine Bergman, Yuan Tian, Andrew Moreo, Carola Raab
Summary: This study found that the design of fast casual restaurant menus, consumers' dietary behaviors, and demographic characteristics are closely related to young adults' calorie choices. Education level and race have no significant impact on calorie choices, while normal weight and overweight individuals are more likely to choose low-calorie foods than obese individuals. Moreover, labeling calories and using green symbols on restaurant menus may influence some young people to choose low-calorie foods.
Article
Food Science & Technology
Ming-Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna McClung, Christine Bergman
Summary: Human diets with higher levels of resistant starch (RS) have better glycemic control. This study investigated the effects of genetic haplotypes on RS content, RVA parameters, and cooked rice texture properties in high amylose rice varieties. The results showed that RVA characteristics were influenced by both Waxy and starch synthase II a (SSIIa) genes, while cooked rice texture attributes were more impacted by the Waxy gene. Roughness was found to be the only texture attribute associated with RS content, while protein content influenced roughness and stickiness between grains.
Article
Agronomy
Santiago Bataller, Anne J. Villacastin, Qingxi J. Shen, Christine Bergman
Summary: A transposon insertional rice mutant with enhanced germination rates has been developed, which is advantageous for rice growth in limited water regions and for reducing yield constraints caused by weed and bird competition. Analyses of nutritional components and metabolomics showed that the mutant has similar physical traits and compositional parameters to the wild type, making it safe for consumption.
Article
Hospitality, Leisure, Sport & Tourism
Andrew Moreo, Robert Woods, Gail Sammons, Christine Bergman
INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
(2019)
Article
Multidisciplinary Sciences
Ming-Hsuan Chen, Anna M. McClung, Christine J. Bergman
Article
Food Science & Technology
Karl Kingsley, Mark A. Keiserman, Christine J. Bergman
FUNCTIONAL FOODS IN HEALTH AND DISEASE
(2013)
Review
Agronomy
Sharifa Sultana Dipti, Christine Bergman, Siti Dewi Indrasari, Theja Herath, Robert Hall, Hueihong Lee, Fatemeh Habibi, Priscila Zaczuk Bassinello, Eduardo Graterol, Julie P. Ferraz, Melissa Fitzgerald