Review
Food Science & Technology
Cristiana Pereira, Vanda M. Lourenco, Regina Menezes, Carla Brites
Summary: Rice, a widely cultivated and consumed cereal, is rich in nutrients and bioactive compounds that have potential health benefits. Research shows that the functional components of rice bran may play a role in disease control and contribute to overall health.
Review
Nutrition & Dietetics
Bee Ling Tan, Mohd Esa Norhaizan, Lee Chin Chan
Summary: Rice is a staple food for over half of the world's population. Rice bran, a by-product of rice milling, contains bioactive compounds that have been shown to have potential health benefits. Understanding the molecular mechanisms and roles of these compounds in rice bran could provide valuable insights for the food industry and help prevent metabolic diseases.
Review
Medicine, Research & Experimental
Dan Li, Yi-Xin Rui, Shi-Duo Guo, Fei Luan, Rong Liu, Nan Zeng
Summary: Ferulic acid, a phenolic substance widely found in plants, has been shown to have various biological activities such as antioxidative, anti-inflammatory, anti-apoptotic, and vascular protective effects. Its mechanisms of action involve inhibition of certain signaling pathways and enzymes related to oxidative stress, inflammation, and fibrosis.
Article
Food Science & Technology
Nuria Reis, Ana Castanho, Manuela Lageiro, Cristiana Pereira, Carla Moita Brites, Manuela Vaz-Velho
Summary: Rice bran oil, extracted from rice bran, is rich in bioactive ingredients. The quality of rice bran oil depends on the stabilisation of rice bran before extraction. The potential of microwave-assisted method for rice bran stabilisation and oil extraction was assessed in this study.
Article
Food Science & Technology
Cindy Espinales, Socrates Palacios-Ponce, Luis Plaza-Ibarra, Elena Penas, Cristina Martinez-Villaluenga, Patricio J. Caceres
Summary: This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content. Salami including germinated brown rice showed the highest bioactive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ping Sun, Bing Xia, Zhi-Jing Ni, Yue Wang, Elnur Elam, Kiran Thakur, Yi-Long Ma, Zhao-Jun Wei
Summary: This study prepared oleogels with different properties using corn oil and composite oleogelators, with GO showing the strongest gel-forming ability and the densest gel crystallization network. Chocolate prepared with GO showed similar texture, crystal structure, rheological, and sensory properties to dark chocolate.
Article
Nutrition & Dietetics
Jiratchaya Wisetkomolmat, Chaiwat Arjin, Apinya Satsook, Mintra Seel-audom, Warintorn Ruksiriwanich, Chanakan Prom-u-Thai, Korawan Sringarm
Summary: Raising awareness about the nutritional quality and health benefits of rice is crucial for promoting its consumption in daily diets. This study analyzed the proximate components and phytochemical profiles of various Thai rice bran varieties. The results showed significant variations in the nutritional and bioactive components among different rice bran varieties. The findings can guide the selection of phytochemical-rich varieties for use as value-added components in nutritional products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Ana Castanho, Cristiana Pereira, Manuela Lageiro, Jorge C. Oliveira, Luis M. Cunha, Carla Brites
Summary: Rice is a significant source of bioactive compounds, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA), which can positively impact blood lipid and pressure control. Germination and fermentation processes can enhance the levels of GO and GABA. The fermentation of germinated rice using A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. The different rice matrix resulting from germination greatly affects the synthesis of GABA, alpha-amylase, and starch content. Compared to milled rice, Amazake obtained from germinated rice showed increased levels of GO and GABA, and consumer preferences varied based on cultural differences.
Article
Agriculture, Dairy & Animal Science
Abouzar Najafi, Hossein Daghigh-Kia, Mahdieh Mehdipour, Hossein Mohammadi, Hamed Hamishehkar
Summary: Antioxidant nanoparticles such as γ-oryzanol nanoparticles have a positive impact on the quality and fertility of thawed rooster sperm, improving motility, plasma membrane functionality, mitochondrial activity, and reducing apoptosis and oxidative stress.
Article
Cell Biology
Fabiane Valentini Francisqueti-Ferron, Jessica Leite Garcia, Artur Junio Togneri Ferron, Erika Tiemi Nakandakare-Maia, Cristina Schmitt Gregolin, Janaina Paixao das Chagas Silva, Klinsmann Carolo dos Santos, Angelo Thompson Colombo Lo, Juliana Silva Siqueira, Leticia de Mattei, Bruno Henrique de Paula, Felipe Sarzi, Carol Cristina Vagula de Almeida Silva, Fernando Moreto, Mariane Rovero Costa, Ana Lucia A. Ferreira, Igor Otavio Minatel, Camila Renata Correa
Summary: This study aimed to investigate the potential of gamma-oryzanol (gamma Oz) in attenuating the cytokine storm in obese individuals with COVID-19. The results showed that gamma Oz treatment prevented adipose tissue dysfunction and promoted PPAR-gamma overexpression, suggesting it could be considered as an adjunct therapy for COVID-19 patients with obesity.
MOLECULAR AND CELLULAR ENDOCRINOLOGY
(2021)
Article
Chemistry, Applied
Ruru Liu, Ying Xu, Ming Chang, Ruijie Liu, Xingguo Wang
Summary: The study observed an antagonistic effect of different concentrations of alpha-tocopherol and gamma-oryzanol in an oil-in-water emulsion. The concentration of the antioxidants played a role in the degree of antagonism, with gamma-oryzanol inhibiting the regeneration of alpha-tocopherol. These findings can guide further research on the mechanism of antioxidant interaction in emulsion systems.
Article
Chemistry, Applied
Noamane Taarji, Meryem Bouhoute, Isao Kobayashi, Kenichi Tominaga, Hiroko Isoda, Mitsutoshi Nakajima
Summary: Concentrated gamma-Oryzanol nanodispersions were successfully prepared using different emulsifiers, showing consistent particle sizes, encapsulation efficiency, and polydispersity index. The study indicated that the dissociation of hydroxyl groups on the structures of gamma-Oryzanol may contribute to the negative zeta-potentials of the nanoparticles.
FOOD HYDROCOLLOIDS
(2022)
Article
Medicine, Research & Experimental
Joelle Rosser, Nadine Nagy, Riya Goel, Gernot Kaber, Sally Demirdjian, Jamie Saxena, Jennifer B. Bollyky, Adam R. Frymoyer, Ana E. Pacheco-Navarro, Elizabeth B. Burgener, Jayakumar Rajadas, Zhe Wang, Olga Arbach, Colleen E. Dunn, Anissa Kalinowski, Carlos E. Milla, Paul L. Bollyky
Summary: This study investigates the inhibitory effect of the oral drug hymecromone on hyaluronan (HA) synthesis in humans. The results demonstrate a significant reduction in sputum HA levels after oral hymecromone treatment in healthy individuals, suggesting its potential in the treatment of pulmonary diseases related to HA.
JOURNAL OF CLINICAL INVESTIGATION
(2022)
Article
Food Science & Technology
I Sapna, A. Jayadeep
Summary: The study indicates that using the optimal cellulolytic-xylanolytic enzyme combination can effectively enhance the release of nutraceuticals and bioactive compounds from red rice bran, showing significant synergistic activities and positive impact on bioactivities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Salisa Chumsantea, Apiwat Jiruttisakul, Akkaradech Nakornsadet, Piraporn Sombutsuwan, Kornkanok Aryusuk
Summary: High-performance size exclusion chromatography (HPSEC) coupled with evaporative light scattering detector (ELSD) is utilized to separate and detect vitamin E and gamma-oryzanol in rice bran oil, without the need for sample pretreatment. The method provides accurate and reliable results.
JOURNAL OF OLEO SCIENCE
(2023)
Article
Food Science & Technology
Laura A. Calvo-Castro, Christina Schiborr, Franziska David, Heidi Ehrt, Jenny Voggel, Nadine Sus, Dariush Behnam, Anja Bosy-Westphal, Jan Frank
MOLECULAR NUTRITION & FOOD RESEARCH
(2018)
Article
Food Science & Technology
Laura A. Calvo-Castro, Markus Burkard, Nadine Sus, Gabriel Scheubeck, Christian Leischner, Ulrich M. Lauer, Anja Bosy-Westphal, Verena Hund, Christian Busch, Sascha Venturelli, Jan Frank
MOLECULAR NUTRITION & FOOD RESEARCH
(2018)
Article
Biochemistry & Molecular Biology
Laura Calvo-Castro, Deeba N. Syed, Jean C. Chamcheu, Fernanda M. P. Vilela, Ana M. Perez, Fabrice Vaillant, Miguel Rojas, Hasan Mukhtar
PHOTOCHEMISTRY AND PHOTOBIOLOGY
(2013)
Article
Multidisciplinary Sciences
Fernanda Maria Pinto Vilela, Deeba N. Syed, Jean Christopher Chamcheu, Laura A. Calvo-Castro, Vanessa Silveira Fortes, Maria Jose Vieira Fonseca, Hasan Mukhtar
Article
Biochemistry & Molecular Biology
Katya Anaya, Nadine Sus, Carlos Gadelha, Jan Frank
Article
Biochemistry & Molecular Biology
Laura A. Calvo-Castro, Andrea Irias-Mata, Daronne Cano-Contreras, Elizabeth Arnaez-Serrano, Randall Chacon-Cerdas, Ricardo Starbird-Perez, Johan Morales-Sanchez, Carolina Centeno-Cerdas
Summary: This study evaluated the effect of micellar emulsification on tropical apple, plum, and guava extracts by measuring particle size and stability, polyphenol-loading efficiency, antioxidant capacity, and cytotoxic activity in human and murine cells. The results showed that the complex fruit matrixes were successfully emulsified into thermodynamically stable polysorbate-based nanometric micelles with uniform size distribution and consistent pH stability, suggesting potential applications in the food and biomedical industries.
Article
Biotechnology & Applied Microbiology
Alexander Schmidt-Duran, Laura A. Calvo-Castro, Carlos Alvarado-Ulloa, Oscar Acosta-Montoya, Mario Rodriguez-Monroy
Summary: This study successfully generated and quantified the antioxidant phenolic compounds from leaf-derived blackberry calli and cellular suspensions. The use of homemade cotton plugs for closing the cell suspension flasks and the Gamborg culture medium with specific supplements were found to promote greater accumulation of total polyphenols and antioxidant capacity. These results are comparable to those obtained from cell cultures of other berries.
PLANT CELL TISSUE AND ORGAN CULTURE
(2023)
Article
Biochemistry & Molecular Biology
Karla Salas-Arias, Andrea Irias-Mata, Andres Sanchez-Kopper, Ricardo Hernandez-Moncada, Bridget Salas-Morgan, Fabian Villalta-Romero, Laura A. Calvo-Castro
Summary: Berry fruits are a significant source of antioxidant polyphenols, but it is interesting that the leaves of these fruits, including strawberries, have higher phytochemical content than the actual fruits. The study compared the polyphenol profiles of tropical highland strawberry leaves and fruits and found that the leaves had much higher polyphenol content and antioxidant activity. The leaf extracts showed potential photoprotective and anti-proliferative effects, making them a promising source of bioactive compounds.
Article
Pharmacology & Pharmacy
Laura A. Calvo-Castro, Michelle Lobo-Vazquez, Julio Cesar Gomez-Gonzalez, Elizabeth Arnaez-Serrano, Gabriel Zamora-Fallas, Katherine Sanchez-Zuniga, Carolina Centeno-Cerdas
Summary: In this study, a polyphenol-rich bioactive extract was successfully obtained from Costa Rican Anna apples using food-grade solvents and simple techniques. The extraction protocols and biochemical tests used in this study could provide a source of bioactive phytochemicals to be used in circular production systems.
FUTURE JOURNAL OF PHARMACEUTICAL SCIENCES
(2022)