Yeast fermentation of rice bran extracts

Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms

Effects of heating on hydrophobicity, viscosity, and gelling properties of soy products

The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures and heating times. Viscosity of soy protein products treated with heat increased for SM when temperature and heating times increased, but decreased for SPC and SPI. This may be due to the polysaccharides present in SM that could form starch gelation and increase meal viscosity. The surface hydrophobicity of the soy products increased when the proteins were treated with heat, possibly due to heat exposing the hydrophobic amino acids buried within the protein molecule making them become more hydrophobic on the surface of the molecule. When 8% suspensions (protein basis) were heated at 100°C, all soy products formed firm gels, indicating that protein plays an important role in gel network formation. Precaution must be taken to maintain functionality when heat processing is applied to food systems that contain soy protein products as functional ingredients

Antioxidant and antihypertensive activities of rice bran peptides

Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc. One such food source is rice bran, which is an underutilized co-product of rough rice milling. It contains 90% of the nutrients and nutraceuticals of value to health, including high quality protein. The high quality protein is a potential source to generate peptides that can reduce hypertension and oxidative stress, both being important risk factors for cardiovascular diseases. The objective of this study was to extract peptide hydrolysates from heat stabilized defatted rice bran by enzymatic hydrolysis, evaluate the hydrolysates for gastrointestinal (GI) resistance, fractionate the GI-resistant hydrolysates by ultrafiltration to obtain \u3e50 and 10-50 kDa fractions, and determine antihypertensive and antioxidant activities in the fractions. For antihypertension activity, angiotension-1 converting enzyme (ACE) assay, and for antioxidant activity, the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay was conducted. We report that the ACE-I inhibition activity values for the unfractionated and unhydrolyzed (control), and fractions of \u3e50 kDa, and 10-50 kDa were 6% (control), 78%, and 55%, respectively, clearly denoting antihypertensive activity for the peptide fractions. When tested for antioxidant activity, the \u3e50 kDa fraction decreased from an initial DPPH of 95.48 to 78.99 mg/g, while the 10-50 kDa fraction decreased from an initial 110.35 to 76.53 mg/g, depicting reduction of radical-induced oxidant stress. The results demonstrated that the high molecular sized peptide hydrolysate fractions (\u3e50 and 10-50 kDa) from rice bran bear antihypertensive and antioxidant properties and could possibly find a place as a health beneficial nutraceutical ingredient in food applications

Bioactive pentapeptides from rice bran and use thereof

In general, the invention relates to novel bioactive pentapeptides from heat stabilized defatted rice bran having anti-cancer, anti-obesity, anti-Alzheimer and other health-promoting activities proteins. The bioactive pentapeptides can be incorporated into pharmaceutical, nutraceuticals and food compositions having at least the bioactive pentapeptide as an active ingredient

Frozen dessert compositions and methods of preparation thereof

This invention provides a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors

Organic acids incorporated edible antimicrobial films

This invention provides an edible film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the edible films of the present invention can inhibit pathogen growth including Listeria monocytogenes, Salmonella gaminara and E. coli 0157:H7. In a preferred embodiment, the edible film comprises 0.9% glycerol; 10% soy protein; and 2.6% malic acid. A method for coating comestible products with edible films without masking the color but increasing the shelf-life is also provided

Inhibitory activity against Listeria monocytogenes by soy-protein edible film containing grape seed extract, nisin, and malic acid

The frequent outbreaks of food-borne illness necessitate development of intervention strategies, including the use of natural antimicrobials. Listeria monocytogenes is one of the most important bacterial pathogens that recently has caused a significant number of outbreaks. With the aim of finding potent natural agents that can minimize pathogen contamination concerns, this study evaluated the inhibitory activities against L. monocytogenes of grape seed extract (GSE), malic acid (M), nisin (N), and combinations thereof incorporated into soy-protein edible films. Soyprotein films with/without addition of antimicrobial agents (GSE: 1%, Nisin: 10,000 IU/g, Malic acid: 1%, and their combinations) were prepared and evaluated for anti-listerial activities. The highest inhibitory activity after 1 h incubation at 25°C was found in the treatment containing GSE, nisin, and malic acid, which produced reductions of log 3.7 colony-forming units (CFU)/ ml as compared to control film without the addition of antimicrobial agents. These data demonstrated that the GSE, nisin, and malic acid combination incorporated into soy-protein edible films is very effective in inhibiting L. monocytogenes growth at 25°C and has potential for applications on a variety of food products to help prevent L. monocytogenes contamination and growth

Identification of Quantitative Trait Loci (QTL) for Sucrose and Protein Content in Soybean Seed

Protein and sugar content are important seed quality traits in soybean because they improve the value and sustainability of soy food and feed products. Thus, identifying Quantitative Trait Loci (QTL) for soybean seed protein and sugar content can benefit plant breeders and the soybean market by accelerating the breeding process via marker-assisted selection. For this study, a population of recombinant inbred lines (RILs) was developed from a cross between R08-3221 (high protein and low sucrose) and R07-2000 (high sucrose and low protein). Phenotypic data for protein content were taken from the F2:4 and F2:5 generations. The DA7250 NIR analyzer and HPLC instruments were used to analyze total seed protein and sucrose content. Genotypic data were generated using analysis via the SoySNP6k chip. A total of four QTLs were identified in this study. Two QTLs for protein content were located on chromosomes 11 and 20, and two QTLs associated with sucrose content were located on chromosomes 14 and. 11, the latter of which co-localized with detected QTLs for protein, explaining 10% of the phenotypic variation for protein and sucrose content in soybean seed within the study population. Soybean breeding programs can use the results to improve soybean seed quality