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Fermentation of Rice Bran

As I mentioned before, rice bran has many functional ingredients. Like here. We found adenosine and tryptophan as novel functional ingredients from the rice bran. However, usage of rice bran itself for supplements or nutraceutical is very limited. One of the limited reasons is its smell.
Rice bran has undesirable smell for supplements.
Our collaborator, Prof. Koseki in Yamagata University developed novel processed rice bran by fermentation. Here is how to prepare the fermented rice bran. Prof. Koseki used dual fermentation procedure. The first step is fermentation by fungi. And second step is by mixture of lactic acid bacteria. So final product is much improves its smell. So this dual fermented rice bran maybe is useful for supplemental nutraceutical, and for prevention of several types of lifestyle-related diseases. We believed. And also the improvement of the smell, we expected other functional ingredients were also enriched after fermentation. So we checked the ingredients of fermented rice bran and compared with the non-fermented one.
This table shows major ingredient differences between fermented and non-fermented rice bran. Fermented rice bran has higher dietary fiber, tryptophan, and its metabolite tryptophan content. And also had total phenolic compounds, also increased by fermentation.

Professor Shirakawa will explain major ingredient differences between fermented and non-fermented rice bran in this video.

Usage of rice bran for supplements or nutraceutical is very limited due to its smell. Prof. Koseki in Yamagata University finds ou a solution of fermentation rice bran to improve its smell. Moreover, the fermented rice bran had enriched nutrition, and was believed may be used for supplemental nutraceuticals and prevention of life-style related diseases.

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Agriculture and Nutrition

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