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Shi X, Zhang Q, Yang J, Huang R, Ge Y, Wang J, Chen G. Simultaneous extraction of oil, protein and polysaccharide from Idesia polycarpa Maxim cake meal using ultrasound combined with three phase partitioning. ULTRASONICS SONOCHEMISTRY 2024; 110:107043. [PMID: 39186918 DOI: 10.1016/j.ultsonch.2024.107043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 08/19/2024] [Accepted: 08/23/2024] [Indexed: 08/28/2024]
Abstract
This study explored the potential of ultrasonic-assisted three-phase partitioning (UTPP) to simultaneously extract lipids, proteins, and polysaccharides from Idesia polycarpa Maxim (IPM) cake meal, a significant byproduct of oil extraction. The impact of variables such as inorganic salt type, solid-liquid ratio, salt concentration, pH, ultrasonic time, temperature, and volume of dimethyl carbonate was examined. Based on the single-factor tests and response surface methodology (RSM), optimal conditions were identified as 30 % ammonium citrate, a 1:26 solid-liquid ratio, pH 3, 31 min of ultrasonic time, 30 °C temperature, and 15 mL of dimethyl carbonate. These conditions achieved extraction rates of 8.10 % for lipids, 5.03 % for proteins, and 10.03 % for polysaccharides, with recovery rates of 91.62 %, 83.08 %, and 93.95 % respectively. Chemical analysis showed the lipid fraction rich in linoleic acid, and the protein fraction high in glutamic acid, aspartate, and serine. The polysaccharide fraction, mainly RG-I pectin with a molecular weight of 226.58 kDa, exhibited strong thermal stability and inhibitory effects on α-glucosidase and glycation, suggesting potential for functional food and dietary supplement applications. This highlights UTPP as a sustainable method for effectively utilizing valuable compounds from IPM cake meal, outperforming traditional extraction techniques.
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Affiliation(s)
- Xin Shi
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Qiuqiu Zhang
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Jintao Yang
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Renshuai Huang
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Yonghui Ge
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa, National Forestry and Grassland Administration of the People's Republic of China, Guiyang, Guizhou 550005, PR China
| | - Jinhua Wang
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa, National Forestry and Grassland Administration of the People's Republic of China, Guiyang, Guizhou 550005, PR China
| | - Guangjing Chen
- College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa, National Forestry and Grassland Administration of the People's Republic of China, Guiyang, Guizhou 550005, PR China.
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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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Chen X, Wang R, Tan Z. Extraction and purification of grape seed polysaccharides using pH-switchable deep eutectic solvents-based three-phase partitioning. Food Chem 2023; 412:135557. [PMID: 36724718 DOI: 10.1016/j.foodchem.2023.135557] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 01/17/2023] [Accepted: 01/21/2023] [Indexed: 01/25/2023]
Abstract
T-butanol is widely used in three-phase partitioning (TPP), which is harmful to the environment. pH-switchable deep eutectic solvents (DESs) can be used as recyclable alternatives to t-butanol. This study aimed to construct DES-based TPP for extracting and purifying grape seed polysaccharides (GSP). The main influence factors were investigated in single-factor experiments. DES-1 (dodecanoic acid: octanoic acid = 1:1)-based extraction was screened, and the extraction yield reached the maximum of 98.04 mg/g under the optimal conditions. Furthermore, DES can be recycled, only suffering a small loss capacity in extraction yield after 25 cycles. Most importantly, the extractability of DES could be completely recovered after switching and regeneration. The molecular weight of obtained GSP was 60 kDa, and the main monosaccharides of GSP included mannose, glucose, galactose, and arabinose. This study provides an efficient and sustainable method for the extraction of bioactive substances.
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Affiliation(s)
- Xueying Chen
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Runping Wang
- School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun 558000, China
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China.
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Extraction, Structural Characterization, Biological Functions, and Application of Rice Bran Polysaccharides: A Review. Foods 2023; 12:foods12030639. [PMID: 36766168 PMCID: PMC9914776 DOI: 10.3390/foods12030639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 01/10/2023] [Accepted: 01/23/2023] [Indexed: 02/05/2023] Open
Abstract
Rice bran is a "treasure house of natural nutrition". Even so, utilization of rice bran is often ignored, and this has resulted in the wastage of nutrients. Polysaccharides are one of the active substances in rice bran that have gained widespread attention for their antioxidant, antitumor, immune-enhancing, antibacterial, and hypoglycemic properties. This review summarizes the extraction methods, structural characterization, bioactivity, and application of rice bran polysaccharides that have been developed and studied in recent years, laying a foundation for its development into foods and medicines. In addition, we also discuss the prospects for future research on rice bran polysaccharides.
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Li X, Zhang Z, Wang L, Zhao H, Jia Y, Ma X, Li J, Wang Y, Ma B. Three-phase extraction of polysaccharide from Stropharia rugosoannulata: Process optimization, structural characterization and bioactivities. Front Immunol 2023; 13:994706. [PMID: 36713438 PMCID: PMC9878848 DOI: 10.3389/fimmu.2022.994706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 08/23/2022] [Indexed: 01/13/2023] Open
Abstract
The isolation of Stropharia rugosoannulata polysaccharide (SRP) by three-phase extraction was optimized, and its structure and biological activities were identified. The optimal extraction conditions were: mass fraction of ammonium sulfate, 20%; volume ratio of sample solution to t-butanol, 1:1.5; extraction temperature, 35°C. Under these conditions, the yield of SRP was 6.85% ± 0.13%. SRP was found to be composed of glucose (35.79%), galactose (26.80%), glucuronic acid (9.92%), fructose (8.65%), xylose (7.92%), fucose (4.19%), arabinose (3.46%) and rhamnose (3.26%), with the molecular weight of 27.52 kDa. The results of DPPH, hydroxyl, ABTS+ radical scavenging and reducing power tests showed that SRP had good antioxidant capacities. SRP had no cytotoxic effect on RAW264.7 macrophages at the concentrations of 25-200 μg/mL, and could significantly promote phagocytosis activity and cell migration according to CCK-8 assay, phagocytosis assay and cell scratch experiment. SRP can significantly stimulate the transcript expression levels of TNF-α, IL-1β and IL-6, as determined by RT-PCR and Western blot assays. SRP activated the TLR4/NF-κB signaling pathway, and autophagy also occurred. These results suggest that SRP is a safe antioxidant and immunomodulator, and that it can be used in the development of functional foods and/or pharmaceuticals.
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Affiliation(s)
- Xinxin Li
- Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou, China,School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China,College of Animal medcine, Henan University of Animal husbandry and Economy, Zhengzhou, China
| | - Zhiqiang Zhang
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Li Wang
- Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou, China,*Correspondence: Li Wang, ; Xia Ma, ; Bingji Ma,
| | - Haoqiang Zhao
- Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou, China
| | - Yahui Jia
- Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou, China
| | - Xia Ma
- College of Animal medcine, Henan University of Animal husbandry and Economy, Zhengzhou, China,*Correspondence: Li Wang, ; Xia Ma, ; Bingji Ma,
| | - Jinzhan Li
- Henan Jinlong Mushroom Industry Co. LTD, Shangqiu, China
| | - Yi Wang
- Business Development, GeneGenieDx Corporation, San Jose, CA, United States
| | - Bingji Ma
- Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou, China,*Correspondence: Li Wang, ; Xia Ma, ; Bingji Ma,
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Wang Z, Li S, Zhang M, Yang H, Li G, Ren X, Liang S. Optimization of Oil Extraction from Rice Bran with Mixed Solvent Using Response Surface Methodology. Foods 2022; 11:foods11233849. [PMID: 36496655 PMCID: PMC9737536 DOI: 10.3390/foods11233849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 12/03/2022] Open
Abstract
In order to improve the extraction ratio of rice bran oil, a single-factor experiment and response surface methodology with a central composite design were used to determine a new mixed solvent and the optimal extraction conditions of the mixed solvent. The effects of solid-liquid ratio, extraction time, extraction temperature, and oscillation speed on the extraction ratio were investigated. The regression equation was established, and the optimal extraction conditions were determined as follows: a solid-liquid ratio of 5.5:1, extraction temperature of 45 °C, extraction time of 12 min, and extraction ratio of rice bran oil of 85.8%. Compared with traditional solvent extraction, the peroxide value, acid value, iodine value, and fatty acid composition content of rice bran oil extracted using the new mixed solvent were close to those of n-hexane and significantly lower than those of solvent No. 6, while the content of oryzanol and total sterol increased to 2.7% and 5.1%. This study can be useful in exploring the possibility of new mixed solvents and provide theoretical guidance and data support for the production practice of new mixed solvents.
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Affiliation(s)
- Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Shuzhen Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
| | - Huanyue Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Gang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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Impacts of extraction methods on physicochemical characteristics and bioactivities of polysaccharides from rice bran. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01245-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Jongsawatsataporn N, Suzuki Y, Tanaka R. Evaluation of Functional Chemical Components and Radical Scavenging Activity in 11 Fermented Fish Products from Thailand. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1937422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Nichawee Jongsawatsataporn
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Yuka Suzuki
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Ryusuke Tanaka
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
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Punia S, Kumar M, Sandhu KS, Whiteside WS. Rice‐bran oil: An emerging source of functional oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC USA
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR – Central Institute for Research on Cotton Technology Mumbai India
| | - Kawaljit Singh Sandhu
- Department of Food Science & Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
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Thermal, structural and functional properties of rice bran defatted with alcoholic solvents. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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