Influence of cultivation Rhizopus oryzae on rice bran on lipid fraction: Fatty acids and phospholipids

Massarolo, Kelly Cristina; Souza, Taiana Denardi de; Christ-Ribeiro, Anelise; Badiale‐Furlong, Eliana; Soares, Leonor Almeida de Souza

doi:10.1016/j.bcab.2016.10.002

Cited by 18 publications

(13 citation statements)

References 22 publications

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“…This will affect the increase in fat content obtained. The smaller the rice bran particles will produce higher fat content in the fermentation process [44].…”

Section: Resultsmentioning

confidence: 99%

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

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“…This will affect the increase in fat content obtained. The smaller the rice bran particles will produce higher fat content in the fermentation process [44].…”

Section: Resultsmentioning

confidence: 99%

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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“…Different types of agri-food industry side-streams have been used for SSF to produce enzymes, bioactive compounds, high-quality animal feed supplements, and flavors, among others. Besides, an increasing number of organisms have been used for SSF, like bacteria, yeast, ascomycetes, and basidiomycetes [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…After fermentation, an increase in nutrient availability, biosurfactant content, and mono-and polyunsaturated fatty acid content was observed. The same process also allowed the release and transformation of phenolic (e.g., ferulic acid) and volatile compounds-a fact that further enhances the potential benefits of the fermented substrates [2][3][4]6,8,9].…”

Section: Introductionmentioning

confidence: 99%

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

et al. 2019

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Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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“…de fosfolipídios e oxidação dos polinsaturados, que predominam nos fosfolipídios Massarolo et al, 2016;Thammapat et al, 2016).…”

Section: Resultsunclassified

“…Situação similar foi reportada por Kitta et al (2005) (Dors et al, 2009;Thammapat et al, 2016;Massarolo et al, 2016). …”

Section: Resultsunclassified

ESTUDO DOS ÁCIDOS GRAXOS E DAS PROPRIEDADES ANTIOXIDANTES DE ARROZ (Oryza sativa L.) BRUTO, INTEGRAL, PARBOILIZADO E BRANCO COMERCIALIZADOS NO BRASIL E NA ITÁLIA

et al. 2017

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Resumo: O arroz destaca-se como o cereal de maior consumo no mundo por ser fonte de vitaminas, minerais, fibras, compostos bioativos e ácidos graxos insaturados. Partindo deste pressuposto o objetivo deste trabalho foi estudar e quantificar os ácidos graxos, polifenóis totais e a capacidade antioxidante total com os métodos DPPH• (extrato metanólico) e com fotoluminescência (extrato metanólico e lipídico) de amostras de arroz bruto, integral, parboilizado e branco comercializado no sul do Brasil (Vale do Itajaí) e na região do Vale do Pó, no norte da Itália. Os resultados deste trabalho demonstraram que 95% do conteúdo de lipídios totais, nas respectivas tipologias de arroz de ambos os países, é representada pelo ácido palmítico, oleico e linoleico. Em relação ao conteúdo de polifenóis totais, o valor médio máximo obtido foi 477 g Eq

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Influence of cultivation Rhizopus oryzae on rice bran on lipid fraction: Fatty acids and phospholipids

Cited by 18 publications

References 22 publications

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

ESTUDO DOS ÁCIDOS GRAXOS E DAS PROPRIEDADES ANTIOXIDANTES DE ARROZ (Oryza sativa L.) BRUTO, INTEGRAL, PARBOILIZADO E BRANCO COMERCIALIZADOS NO BRASIL E NA ITÁLIA

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