Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water

Saika, Keiji; Watanabe, Shaw

doi:10.17140/aftnsoj-3-144

Cited by 4 publications

(4 citation statements)

References 4 publications

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“…A recently developed type of BR called dewaxed brown rice (DBR), from which only the outermost wax bran layer is removed using a new rice milling technology, can potentially solve the abovementioned problems (Saika & Watanabe, 2017). Furthermore, DBR can be cooked as easily as polished white rice (WR) and can be added to any diet in the form of porridge or rice meal.…”

mentioning

confidence: 99%

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

Uenobe

Saika

Waku

et al. 2019

Food Science & Nutrition

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Compared with regular brown rice, dewaxed brown rice (DBR), prepared by excluding only the wax layer in the outermost layer of brown rice using a new rice milling technique, has improved water absorbency, digestibility, and taste. Dewaxed brown rice has a nutritional value close to that of brown rice and contains a large amount of lipopolysaccharides (LPS), which are known to improve the cognitive function of mice. In this study, we examined the effect of continuous DBR ingestion on the cognitive function of elderly people. A crossover comparison test was performed, in which elderly people who moved into an elderly welfare facility were divided into two groups and ingested DBR or polished white rice for three meals a day for 6 months, followed by a change in test meals for the next 6 months. Cognitive function was assessed using Revised Hasegawa's Dementia Scale (HDS‐R) before starting the test and 6 months after ingesting each test meal. No subjects withdrew or discontinued DBR intake during the study period, and all subjects continued the test for 6 months. In subjects with low cognitive function (defined as subjects with HDS‐R total score of ≥1 but <10 at the start of the study), there was a significant association between continuous DBR ingestion and cognitive function improvement (increase in total HDS‐R score). Our findings suggest that the long‐term DBR ingestion as a staple food could be useful for preventing cognitive decline in elderly; it offers an easily implemented option as a daily diet for preventing cognitive decline.

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mentioning

confidence: 99%

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

Uenobe

Saika

Waku

et al. 2019

Food Science & Nutrition

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“…The "bran grind method" (BG method) as an alternative method of rice processing avoiding the use of water. 8 To make rinse-free rice, the viscosity of bran itself is used to remove "skin bran." Kinme polishing remained aponeurotic layer for saving amino acids, because the endosperm surface is important to keep the taste by free amino acids.…”

Section: Methodsmentioning

confidence: 99%

“…Removing the bran layer makes the rice tastier. 8 Proteins, vitamins, and other functional nutrients are mostly present in the bran layer. They are covered by an extremely hard wax layer.…”

Section: Introductionmentioning

confidence: 99%

Medical Rice: A New Wax-Free Brown Rice and its Protein Reduced Rice

Watanabe¹,

Hirakawa²,

Takei³

et al. 2018

Adv Food Technol Nutr Sci Open J

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Removal of wax layer from brown rice keeping nutrients rich bran layer was necessary for improving palatability of brown rice. Further removal of rice protein yielded low protein brown rice which is beneficial for chronic kidney disease patients. Methods Removal of wax layer was elaborated by the new machine. Extraction of protein from wax free brown rice (WFBR) was performed by the enzyme method. Six differently processed rice, i.e. brown rice, WFBR, low protein extracted wax free brown rice (LPBR), half polished brown rice, kinme polished white rice and bran grind (BG) rinse-free white rice, from the same lot of brown rice (koshihikari and tsuyahime) were boiled and served for analysis. Major and minor nutrients, amino acids, functional ingredients, and antioxidant activity were measured for calculation of actual intake. Results WFBR and its low protein reduced brown rice (LPBR) were successfully made by the new processing method and technology. Nutrients of WFBR were almost the same to those of brown rice, and LPBR was characterized by the low protein, low phosphate, low magnesium and trace of potassium. Vitamin B1 and B2 and folic acid were also decreased. Dietary fibers remained in both rice. Half polished and BG rinse-free white rice decreased lipid about half. Although energy contents were the same in all these 6 different rice, vitamins and minerals were almost lost in polished rice. Nearly 80% of brown rice amino acids remained in all rice, especially in BG rinse-free white rice. Gamma oryzanol reduced half by wax removal, but antioxidant activity was kept after removal of wax layer. Conclusion WFBR had the same nutritional values with brown rice. The palatability was comparable to polished white rice. Its protein depleted rice decreased 70 % rice protein, two third phosphate and almost all potassium that were toxic for chronic kidney disease (CKD) patients, so LPBR could be available for patients with renal insufficiency.

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“…These represent technical obstacles to the preparation of low-protein brown rice (LPBR) [54,64]. We have recognized that the combination of four steps was essential: rice cultivars, proper grain surface treatment, selection of enzyme solution to extrude rice proteins, and packing method.…”

Section: Processed Low-protein Brown Rice 41 Technical Challenges With Brown Ricementioning

confidence: 99%

Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease

Watanabe

Ohtsubo

2021

Foods

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The epidemiology of chronic kidney disease (CKD) shows increasing trends in prevalence and mortality and has become the leading health problem worldwide. Reducing the amount of proteins ingested from rice is an easy way to control the total intake of proteins, saving energy sources, particularly in rice-eating countries. In Japan, low-protein white rice had been developed, but the taste and function were not satisfactory for CKD patients. We reviewed the brief history of low-protein dietary therapy for renal diseases and the recent development of low-protein processed brown rice (LPBR). The new LPBR is characterized by a low-protein content, the same energy content as white rice, low potassium and phosphorus contents, and high amounts of dietary fibers, -oryzanol, and antioxidant activity. Dietary fibers and -oryzanol would stabilize intestinal microbiota and improve uremic dysbiosis and leaky gut syndrome. All these features suggest that the health benefits of LPBR extend to preventing CKD progression and enhancing the quality of life (QOL) of patients with CKD.

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Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water

Cited by 4 publications

References 4 publications

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

Medical Rice: A New Wax-Free Brown Rice and its Protein Reduced Rice

Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease

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