Protection of Allergic Asthma in Mice by Black Rice Bran Bioprocessed with Shiitake Mushroom Mycelia

We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults and children and can be undertreated. New functional foods could provide therapeutic approaches. Here, the anti-asthma mechanism of a new functional food and three isolated fractions produced by bioprocessing black rice bran with shiitake mushroom mycelia was evaluated in mast cells, B cells, and orally fed mice and compared with non-bioprocessed black rice bran. In vitro, the treatments inhibited RBL-2H3 cell degranulation and immunoglobulin E (IgE) production. The in vitro anti-asthma effects were confirmed in orally fed mice following asthma induction by alumina and chicken egg ovalbumin (OVA). The suppression of asthma resulted from the inhibition of inflammation- and immune-related substances, including OVA-specific IgE, thymic stromal lymphopoietin, eotaxin, leukotriene C4, prostaglandin D2, and vascular cell adhesion molecule-1 in bronchoalveolar lavage fluid and serum. The treatment also reversed the thickening of the lung airway wall. The inflammation and asthma inhibition seems to be regulated by the balance of the T-helper cells’ Th1/Th2 immune response and the inhibition of multiple biomarkers associated with the cause of asthma. Future human clinical studies with adults and children should determine the potential therapeutic value of the anti-asthma effects of the new functional foods.

Bioprocessed Black Rice Bran Potentiates the Growth Inhibitory Activity of an Immune Checkpoint Inhibitor against Murine Colon Carcinoma

This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo in an intracutaneously transplanted mouse tumor alone and in combination with intraperitoneally administered anti-PD-1 immune checkpoint inhibitor. Analysis of the isolated tumor weights at the end of the study shows that the average tumor size in control mice is 3.78 grams, and the average tumor size in mice treated with anti-PD-1 antibody is 2.16 grams. The average tumor size in mice treated with BRB-F alone is 2.25 grams, and the average tumor size in mice treated with anti-PD-1 antibody BRB-F combination is 1.38 grams. Thus, BRB-F or anti-PD-1 antibody alone each reduce tumor size by 40.5% or 42.9%, whereas the combination of BRB-F and anti-PD-1 antibody reduces tumor size by 63.5%, with their cooperative effect being statistically significant. The observed anti-tumor effects were accompanied by a series of biomarkers associated with cancer formation and inhibition. These results indicate that the reported potentiation of cancer therapy using drug-based medical chemotherapies with added checkpoint inhibitors in human patients are mechanistically similar with the functional food evaluated in the present study. These beneficial effects in mice challenge clinicians to investigate if the black rice bran food product can also protect against human cancer.

A Bioprocessed Black Rice Bran Glutathione-Enriched Yeast Extract Protects Rats and Mice against Alcohol-Induced Hangovers

Human and animal alcohol-induced hangovers are caused by adverse effects of acetaldehyde formed in vivo by the enzymatic oxidation of ethyl alcohol to acetaldehyde. This study aims to determine the effect of the combination of a bioprocessed black rice bran (BRB-F) and glutathione-enriched yeast extract (GEYE) on hangovers as tested in rats and mice. Because analysis by HPLC showed that the content of the biologically active rice bran compound γ-oryzanol as well as of the antioxidant reduced glutathione were unaffected during the preparation of tablets containing 100 mg/kg of the bran formulation, the tablets were then administered orally to rats. The results showed decreased blood concentrations of both alcohol and acetaldehyde compared to the control group. Additional behavior experiments using the Rota-rod and wire tests in mice confirmed that the food formulation relieved hangover behavior caused by alcohol. It seems that the combination of BRB-F and GEYE can effectively control hangovers in rodents caused by alcohol intake. Mechanistic aspects of the hangover and anti-hangover effects of alcohol-derived acetaldehyde are similar to browning-type reactions between the aldehyde group of glucose and proteins, the antibiotic effects of cinnamaldehyde against pathogenic bacteria, the adverse effects of the heat-induced food toxin acrylamide, and the alkali-induced formation of the unnatural amino acid lysinoalanine.

The Role of Black Rice Bran (<i>Oryza sativa</i>L. “Sembada Hitam”) on Levels of Malondialdehyde in Induction Human Umbilical Vein Endothelial Cell Serum Preeclampsia

Preeclampsia is a multisystem disorder that contributes to morbidity and mortality worldwide. Recent studies show that elevated plasma and erythrocytic malondialdehyde (MDA), a marker of lipid peroxidation, has been documented in women with established preelampsia. This study aimed to observe antioxidant properties of black rice bran on preeclampsia. Level of MDA was measured with TBARS (thiobarbituric acid-reactive substances). Results showed that black rice bran has antioxidant properties by significantly decreasing MDA in preeclampsia-induced HUVEC. This makes black rice bran a promising agent which can be further used in preeclampsia treatment.

低共熔溶剂法提取黑米米糠色素工艺优化

筛选低共熔溶剂并用其提取黑米米糠中的色素。在单因素试验的基础上采用响应面法优化黑米米糠中色素的提取工艺。结果表明:低共熔溶剂中氢键受体为氯化胆碱,供体为无水乙醇,且两者摩尔比为1∶10;最佳提取条件为提取温度60℃、超声时间15 min、料液比1∶9.5(g/mL),在此工艺条件下,黑米米糠色素得率为14.26 mg/g。

黑米糠抗疲劳运动饮料的研究

黑米糠抗疲劳运动饮料作为受试饮料,研究其对小鼠的抗疲劳作用。将雄性昆明小鼠随机分为4组,对照组和低、中、高剂量组,即12.5、25、75 m L/(kg·bw),给小鼠灌胃,对照组为相同体积的纯净水。喂养30 d,末次给药30 min后,对小鼠的负重游泳实验、血清尿素氮、血乳酸和肝糖原进行测定。3个剂量的受试饮料均能显著增加小鼠的负重游泳时间,中、高剂量的受试饮料显著抑制血清尿素氮的产生,提高肝糖原的储备,抑制血乳酸的升高,减少其在骨骼肌处的积累。黑米糠运动饮料具有抗疲劳作用。

紫黑米种质功能成分综合研究与利用

紫黑米富含花青素、黄酮、多酚等功能成分,着重介绍了花青素等功能成分的含量差异及其影响因素、功能研究、基于代谢机理与育种及食品加工工艺的功能成分强化研究、功能成分的利用及提取工艺等领域的研究进展。针对国内外紫黑米功能成分综合研究利用进展,提出紫黑米的育种利用、食品保健、医药研发和分子机理研究及其新型功能食品研制与产业化对策,以期为紫黑米相关研究提供参考。

黑米素面包的开发研究

在分析了添加黑米素对面粉流变学特性的影响基础上 ,通过进行 4因素 (黑米素的粒度、加水量、谷朊粉、SSL) 3水平的正交实验及面包的储藏实验 ,对黑米素应用于烘焙食品中进行了初步研究。结果表明 :黑米素用于面包中的最佳添加量为 5 %。黑米素面包的最佳配方为 :82目粒度黑米素 5 % ,SSL 0 .5 % ,加水量 6 5 % ,谷朊粉 3%。

不同色稻精米与米糠中黄酮含量的差异分析

选用3种种皮颜色类型的62个水稻推广品种和种质资源.对不同色稻黄酮含量及其差异进行分析研究,研 究结果表明:①在黑、红和白3种色稻样品中,精米中黄酮含量依次为(0.093±0.052)g·hg-1、(0.025± 0.027)g·hg-1和(0.007±0.014)g·hg-1,米糠中黄酮含量依次为(3.898±0.940)g·hg-1、(0.706± 0.349)g·hg-1和(0.124±0.053)g·hg-1;②黑米精米和米糠中黄酮含量显著高于白米和红米,分别为红米的3.72 倍和5.52倍,为白米的13.29倍和31.44倍;红米显著高于白米,精米和米糠中的黄酮含量分别为白米的3.57倍和 5.69倍。③在3种色稻中,米糠中的黄酮含量均大幅度高于精米的黄酮含量,黑、红、白3种色稻米糠中黄酮含量 分别为精米中的41.91倍、28.24倍和17.71倍。

微波加热钝化黑米糠过氧化物酶

采用微波加热法,以过氧化物酶残余活力为指标,通过单因素和正交实验得出微波钝化黑米糠过氧化物酶的最佳条件为:黑米糠含水量26%、加热时间105s、加热功率900W,该优化条件下过氧化物酶残余活力为0.5%。旨在为黑米糠工业化开发提供基础科学依据。

黑米糠的营养价值及在运动食品中的开发应用

对黑米糠中10种运动营养成分的分析表明,黑米糠是潜在的运动营养食品原料。黑米糠的功效研究主要集中在对花青苷的功效研究,现有研究结论显示黑米糠具有抗氧化、抗疲劳、抗炎、提高免疫力和清除自由基的活性。提出8个黑米糠相关的运动食品的研发途径,旨在引起体育科研工作者对黑米糠的关注,为运动食品增添新成员,同时为黑米糠资源的利用提供新途径。

益生菌固态发酵黑米糠抗氧化发酵条件研究

以新鲜黑米糠为原料,通过单菌和混合菌发酵实验,确定了固态发酵黑米糠的最适菌株组合为纳豆芽孢杆菌和短乳杆菌,接种比例为1∶1,接种方式为先接入纳豆芽孢杆菌3d后接入短乳杆菌继续发酵2d,测得两菌株组合菌群数的对数值为17.11。设计单因素和正交实验,以菌群数的对数值和DPPH.清除率各占50%的综合评分为指标,确定纳豆芽孢杆菌和短乳杆菌固态发酵黑米糠的最优抗氧化发酵条件为:接种量8%,发酵温度37℃、加水量0.28mL/g。该条件下测得益生菌菌群数的对数值为17.15,DPPH.清除率为73%,黑米糠综合评分为45.75。进一步实验研究了益生菌发酵与未发酵黑米糠醇提液的DPPH.清除率,结果表明益生菌发酵提高了黑米糠的抗氧化活性。研究证明纳豆芽孢杆菌和短乳杆菌混合菌固态发酵黑米糠是开发具有高抗氧化性黑米糠健康食品的一条可行途径。

黑米糠用于运动食品开发的价值探讨及展望

通过对黑米糠中10种运动营养成分的分析表明,黑米糠是难得的潜在运动营养食品原料。黑米糠的运动功效研究主要集中在花青苷的功效研究。现有研究结论显示,黑米糠具有抗氧化、抗疲劳、抗炎、提高免疫力和清除自由基的潜在活性。本研究指出开发黑米糠运动食品的8个途径,旨在引起体育科研工作者对黑米糠运动营养源的关注,为运动食品增添新成员和黑米糠资源的利用提供新途径。

黑米米糠游离酚对碘与淀粉结合及淀粉消化的影响

以早籼米、黑米米糠为原料,通过稀碱法提取早籼米中的淀粉,采用有机溶剂酸化甲醇提取黑米米糠中游离酚,并利用高效液相色谱法测定其多酚含量,将黑米米糠游离酚加入到淀粉-碘复合溶液中,通过扫描吸收光谱的变化来考察酚浓度对淀粉-碘结合的影响,进一步加入a-淀粉酶,考察黑米米糠游离酚对a-淀粉酶催化淀粉消化的影响。结果表明,黑米米糠游离酚抑制淀粉和碘的结合,浓度越大抑制效果越明显,且随着酚浓度的增加,最大吸收峰向波长短的方向移动,即发生蓝移,其原因可能是酚与淀粉结合,改变了淀粉性质,从而改变其吸收峰;黑米米糠游离酚能抑制淀粉的消化,其原因可能是酚与淀粉疏水基团结合。

微波消解——火焰原子吸收光谱法测定黑米米糠和白米米糠中的矿质元素

[目的]采用微波消解-火焰原子吸收光谱法测定黑米米糠和白米米糠中矿质元素的含量。[方法]采用微波消解黑米米糠和白米米糠,并采用火焰原子吸收分光光度计测定其中铁、锰、铜、锌、镁、钠、钙7种矿质元素的含量。[结果]经空气-乙炔火焰原子吸收光谱法测定,黑米米糠中铁、锰、铜、锌、镁、钠、钙的含量分别为92.483、139.194、53.438、19.43、308.960、32.018、418.049μg/g,白米米糠中铁、锰、铜、锌、镁、钠、钙的含量分别为94.524、142.519、63.987、17.301、280.825、49.384、450.26μg/g。[结论]空气-乙炔火焰原子吸收光谱法具有准确、快速、操作简便、干扰少等特点,可作为测定黑米米糠和白米米糠中矿质元素含量的方法。

黑糯米米糠中水不溶膳食纤维功能特性研究

为提高黑糯米的综合利用价值,对黑糯米米糠中水不溶膳食纤维的功能特性进行分析,结果表明:每克黑糯米中水不溶膳食纤维(IDF)可吸附4.03g水,持油力和膨胀力分别为3.04g/g、1.79mL/g;其阳离子交换能力为0.83mmol/L,是白糯米IDF的1.66倍;pH对亚硝酸盐吸附量基本没有影响,在pH=2.0和pH=7.0的条件下,黑糯米IDF的亚硝酸盐吸附量分别为348.59、346.96μg/g;黑糯米IDF在pH=7.0时胆固醇吸附量为12.63mg/g,优于模拟胃酸环境下(pH=2.0)的吸附效果;黑糯米IDF在中性条件下(pH=7.0)对重金属Cd2+体外吸附率为89.52μg/g,远远高于模拟胃酸环境(pH=2.0)时的2.40μg/g。

葵花粕分离蛋白黑米面包的研制

探究葵花粕分离蛋白黑米面包的制作工艺,以面包的体积、比容、高径比及感官评价为评价标准,首先通过单因素试验初步确定工艺优化范围,然后采用Design-Expert响应面优化法,得到葵花粕分离蛋白黑米面包工艺的最佳配方为:黑米粉30%,葵花粕分离蛋白2%,谷朊粉3%,按最佳配方生产的面包比容为6.36。

黑米糠酶解液的脱色及其抗氧化肽的制备

将黑米糠酶解液用活性炭脱色,研究活性炭添加量、pH、温度和脱色时间对脱色率和多肽回收率的影响,并采用正交试验优化脱色工艺。试验结果表明,黑米糠酶解液的最佳脱色工艺为活性炭添加量0.2%,pH3.0,温度70℃,脱色时间20min。在此条件下,脱色率达96.85%,多肽回收率达81.27%。将脱色酶解液超滤后进行冷冻干燥得酶解物,用DEAE-Sephadex A50离子交换层析初步分离,得到组分AE-F_1和AE-F_2,研究各分离组分和酶解物对DPPH.自由基的清除作用。结果组分AE-F_1的活性最高,清除DPPH.自由基的IC_50为0.93mg/mL。

响应面法优化黑米米糠中花青素的提取工艺

【目的】利用响应面分析法优化黑米米糠中花青素的提取工艺。【方法】在单因素实验的基础上采用响应面分析法考察提取时间、提取温度、液料比及其交互作用对黑米米糠中花青素提取效果的影响。【结果】最佳提取工艺条件为提取时间2 h、提取温度52℃、液料比10、提取溶剂pH=1的50%乙醇溶液,在此工艺条件下所得花青素提取率为10.64 mg/g。【结论】响应面法对黑米米糠中花青素的提取条件优化合理,为后续黑米米糠的再资源化开发利用提供一定的理论基础。

黑米皮质饮料加工技术研究

对黑米皮质饮料加工技术进行研究。结果表明:黑米皮最佳蒸煮、酶解条件为:料水比1∶15,蒸煮时间40min,α-淀粉酶0.5%,酶解温度60℃,酶解时间40min;浸提条件为:料水比1∶2,时间30min,温度50℃,浸提次数为3次;饮料配方:原汁100%,pH2.9,白砂糖9%,蜂蜜4%,食盐0.15%,柠檬酸0.35%;灭菌条件为:温度90℃,时间10min。