Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by <i>Lacto bacillus</i>

Lai, Quoc Dat; Doan, Ngoc Thuc Trinh; Nguyễn, Hoàng Dũng; Nguyen, Thi Xuan Nu

doi:10.1111/ijfs.15162

Cited by 3 publications

(6 citation statements)

References 41 publications

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“…Meanwhile, the application of ultrafiltration was shown to be effective for GABA recovery (9.5 g/L) from the fermentation broth of rice bran extract (Lai & Pham, 2020). Moreover, it was found that rice bran was defatted before treatment of enzyme (α‐amylase) could enhance GABA formation up to 6.4 g/L in the L. brevis ‐fermented solution (Lai et al, 2021). Therefore, the application of recovery techniques as well as pre‐processing of rice bran before fermented by Lactobacillus can improve amount of GABA.…”

Section: Resultsmentioning

confidence: 99%

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GABA ‐enriched rice bran inhibits inflammation in LPS ‐stimulated macrophages via suppression of TLR4‐MAPK / NF‐κB signaling cascades

Ngo

Tran

Kim

et al. 2022

Journal of Food Biochemistry

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Gamma‐aminobutyric acid (GABA)‐enriched products (GEP) exhibited a wide range of pharmaceutical properties. In this study, anti‐inflammatory activity of GEP from Lactobacillus fermentum‐fermented water solution of rice bran was evaluated on lipopolysaccharide‐activated macrophage model. GABA content in L. fermentum‐fermented rice bran solution was determined up to 1.27 g/L. GEP was shown to inhibit the expression levels of inducible nitric oxide synthase and cyclooxygenase‐2 enzymes. Moreover, pretreatment of GEP attenuated the generation level of interleukin (IL)‐6, IL‐1β, tumor necrosis factor α, and monocyte chemoattractant protein‐1. Especially, the activation of signaling pathways due to nuclear factor‐κB (NF‐κB) and mitogen‐activated protein kinases (MAPKs) was interrupted in GEP‐exposed cells. Notably, molecular docking result showed a potential binding of GABA to Toll‐like receptor 4 with a binding energy of −3.88 kcal/mol, suggesting the role of GABA in suppression of Toll‐like receptor 4‐MAPK/NF‐κB signaling cascades. As the result, GEP from L. fermentum‐fermented rice bran solution could be suggested as a promising food for suppression of inflammatory responses. Practical applications GABA‐enriched products have been evidenced to possess various pharmaceutical properties and health beneficial effects. In this study, GABA‐enriched product from L. fermentum‐fermented rice bran solution exhibited the inhibition on inflammatory response in macrophages. Hence, it could be used as a potential ingredient for the mitigation of inflammatory responses.

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Section: Resultsmentioning

confidence: 99%

“…Moreover, it was found that rice bran was defatted before treatment of enzyme (α-amylase) could enhance GABA formation up to 6.4 g/L in the L. brevis-fermented solution (Lai et al, 2021).…”

Section: Gaba Content In Gepmentioning

confidence: 99%

GABA ‐enriched rice bran inhibits inflammation in LPS ‐stimulated macrophages via suppression of TLR4‐MAPK / NF‐κB signaling cascades

Ngo

Tran

Kim

et al. 2022

Journal of Food Biochemistry

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“…Then, the mixture was filtrated by cloth to collect defatted rice bran extract. The suspension was further heated for sterilisation at 121 °C for 20 min (Lai et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

“…The fermented conditions were 30 °C of temperature, pH 5.0 for 48 h in flask. Following fermentation, the media were sterilised at 121 °C for 10 min to inactivate bacteria (Lai et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

“…However, GABA production by microorganisms is more commonly used than GABA isolation from plants because of its economic and technical efficiency (Cui et al ., 2020). LAB, yeast or fungi are the most important microorganisms for GABA synthesis (Rashmi et al ., 2018; Chittrakhani et al ., 2022), in which LAB is more commonly used due to its safety and environmental friendliness (Lai et al ., 2021). Synthetic fermentation of GABA by LAB has been performed on many different food media, including kimchi, milk, black raspberry juice, brown rice, soymilk, etc .…”

Section: Introductionmentioning

confidence: 99%

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Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria

Lại

Doan

Nguyen

2022

Int J of Food Sci Tech

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Gamma-aminobutyric acid (GABA), a main inhibitory neurotransmitter in brain, is a nonproteinogenic amino acid. The production of GABA from rice bran by lactic acid bacteria (Lactobacillus brevis) is an approach for maximising the potential of agricultural byproduct and reducing production cost. The use of media additives enhances the efficiency of GABA production, but their effects on cells and biomass in fermentation must be assessed to determine the appropriate concentration and efficiency. The influences of CaCl 2 (0-1.5% w/v), Tween 80 (0-0.9% w/v), MnSO 4 (0-0.6% w/v) and Pyridoxine hydrochloride (0-90 ppm) at different concentrations on GABA production by defatted rice bran extract fermentation using Lb. brevis VTCC-B397 were evaluated. The changes in cell density, GABA content, reducing sugar content and pH value were observed. Consequently, the impact of media additive compounds on growth, development and GABA synthesis of Lb. brevis was demonstrated. Results showed that CaCl 2 , MnSO 4 and Tween 80 positively affected GABA production from defatted rice bran extract by fermentation method.

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Value Chain Analysis of Rice Industry by Products in a Circular Economy Context: A Review

Illankoon

Milanese

Collivignarelli

et al. 2023

Waste

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The quantity of organic waste generated by agricultural sectors is continually increasing due to population growth and rising food demand. Rice is the primary consumable food in Asia. However, many stakeholders follow a linear economic model such as the “take–make–waste” concept. This linear model leads to a substantial environmental burden and the destruction of valuable resources without gaining their actual value. Because these by-products can be converted into energy generating and storage materials, and into bio-based products by cascading transformation processes within the circular economy concept, waste should be considered a central material. This review examines the composition of rice straw, bran, and husks, and the procedures involved in manufacturing value-added goods, from these wastes. Moreover, starting with an extensive literature analysis on the rice value chains, this work systematizes and displays a variety of strategies for using these by-products. The future development of agricultural waste management is desirable to capitalize on the multi-functional product by circulating all the by-products in the economy. According to the analysis of relevant research, rice straw has considerable potential as a renewable energy source. However, there is a significant research gap in using rice bran as an energy storage material. Additionally, modified rice husk has increased its promise as an adsorbent in the bio-based water treatment industry. Furthermore, the case study of Sri Lanka revealed that developing countries have a huge potential to value these by-products in various sectors of the economy. Finally, this paper provides suggestions for researchers and policymakers to improve the current agriculture waste management system with the best option and integrated approach for economic sustainability and eco- and environmental solution, considering some case studies to develop sustainable waste management processes.

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Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus

Cited by 3 publications

References 41 publications

GABA ‐enriched rice bran inhibits inflammation in LPS ‐stimulated macrophages via suppression of TLR4‐MAPK / NF‐κB signaling cascades

GABA ‐enriched rice bran inhibits inflammation in LPS ‐stimulated macrophages via suppression of TLR4‐MAPK / NF‐κB signaling cascades

Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria

Value Chain Analysis of Rice Industry by Products in a Circular Economy Context: A Review

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