Studies on an Antitumor Polysaccharide RBS Derived from Rice Bran. I. Preparation, Physico-chemical Properties, and Biological Activities of RBS

Ito, Etsuo; Takeo, Suguru; Kado, Hisao; Yamamoto, Hisao; Watanabe, Nobuhiro; Kamimura, Minoru; Soma, Eiichi; Uchida, Kiichi; Mori, Yoshitada; Morinaga, Tsuyoshi

doi:10.1248/yakushi1947.105.2_188

Cited by 9 publications

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“…Rice bran contained 5.5% soluble dietary fibre (SDF) and 24.5% insoluble dietary fibre (IDF). The soluble portion of dietary fibre in rice bran, primarily composed of α‐1,6‐glucan, has been proven capable of lowering serum cholesterol13 and inhibiting the growth of cancer cells in rats 13. However, nearly 10% of SDF was lost during extrusion, and another 13% was lost after phytic acid extraction and drum drying.…”

Section: Resultsmentioning

confidence: 99%

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Dephytinisation of rice bran and manufacturing a new food ingredient

Fuh

Chiang

2001

J Sci Food Agric

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Rice bran was extruded at 130°C and a screw speed of 140 rpm for 20 s to inactivate lipase and prevent lipid oxidation. Although the extrusion process induced further complex formation between phytic acid and protein as well as between phytic acid and starch, nearly 94% of phytic acid in the extruded rice bran could still be removed by solid/liquid extraction conducted at 25°C for 30 min using hydrochloric acid at pH 2 as solvent and a solvent/rice bran ratio of 15. After the extract had been neutralised and phytic acid removed, it was added back to the rice bran solid to replenish the nutritional and functional components of the solid. The mixture was then dried in a drum dryer to yield a powdered product. The dephytinised rice bran product contained most of the protein, fat, dietary ®bre and B vitamins and more than 50% of the oryzanol originally present in the raw rice bran.

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Section: Resultsmentioning

confidence: 99%

“…Aoe et al 12 conducted experiments on rats and found a reduction of cholesterol in serum when dispensed with an alkaline extract of the water‐soluble fibres of rice bran. Ito et al 13 demonstrated an inhibition of tumour growth by non‐starch polysaccharides extracted from rice bran with hot water.…”

Section: Introductionmentioning

confidence: 99%

Dephytinisation of rice bran and manufacturing a new food ingredient

Fuh

Chiang

2001

J Sci Food Agric

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“…Rice bran contained 5.5% soluble dietary ®bre (SDF) and 24.5% insoluble dietary ®bre (IDF). The soluble portion of dietary ®bre in rice bran, primarily composed of a-1,6-glucan, has been proven capable of lowering serum cholesterol 13 and inhibiting the growth of cancer cells in rats. 13 However, nearly 10% of SDF was lost during extrusion, and another 13% was lost after phytic acid extraction and drum drying.…”

Section: Nutritional Properties Of Rice Bran Productmentioning

confidence: 99%

“…The soluble portion of dietary ®bre in rice bran, primarily composed of a-1,6-glucan, has been proven capable of lowering serum cholesterol 13 and inhibiting the growth of cancer cells in rats. 13 However, nearly 10% of SDF was lost during extrusion, and another 13% was lost after phytic acid extraction and drum drying. The IDF increased slightly (ca 4%) during extrusion, possibly owing to the conversion of SDF to IDF and of starch to resistant starch.…”

Section: Nutritional Properties Of Rice Bran Productmentioning

confidence: 99%

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Dephytinisation of rice bran and manufacturing a new food ingredient

Fuh¹,

Chiang²

2001

J. Sci. Food Agric.

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Rice bran was extruded at 130 °C and a screw speed of 140 rpm for 20 s to inactivate lipase and prevent lipid oxidation. Although the extrusion process induced further complex formation between phytic acid and protein as well as between phytic acid and starch, nearly 94% of phytic acid in the extruded rice bran could still be removed by solid/liquid extraction conducted at 25 °C for 30 min using hydrochloric acid at pH 2 as solvent and a solvent/rice bran ratio of 15. After the extract had been neutralised and phytic acid removed, it was added back to the rice bran solid to replenish the nutritional and functional components of the solid. The mixture was then dried in a drum dryer to yield a powdered product. The dephytinised rice bran product contained most of the protein, fat, dietary ®bre and B vitamins and more than 50% of the oryzanol originally present in the raw rice bran.

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Oryza sativa

Medicinal Plants of the World, Volume 3

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Studies on an Antitumor Polysaccharide RBS Derived from Rice Bran. I. Preparation, Physico-chemical Properties, and Biological Activities of RBS

Cited by 9 publications

References 0 publications

Dephytinisation of rice bran and manufacturing a new food ingredient

Dephytinisation of rice bran and manufacturing a new food ingredient

Dephytinisation of rice bran and manufacturing a new food ingredient

Oryza sativa

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