Bioavailability of Thiamine in Bread Made Using Yeast Treated with Rice Bran Extract.
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چکیده
منابع مشابه
Effects of yeast and bran on phytate degradation and minerals in rice bread.
Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely ran...
متن کاملPresence of a thiamine-binding protein in rice bran.
potassium phosphate buffer (pH 7.0) containing 2 mM 2-mercaptoethanol and 1 NaCl by stirring for 3 hr at 4•Ž, and the solution was centrifuged at 13,000g for 15 min. The resulting supernatant fluid (crude extract) was used for the assay of thiamine-binding activity according to the method described previously (2). The crude extract of rice bran bound 393 pmoles of thiamine per mg protein by equ...
متن کاملRice bran extract (RBE) as supplement for cell culture
Introduction In mammalian cell culture, fetal bovine serum (FBS) or proteins obtained from mammals are usually supplemented to culture media. Since the use of animal-derived components may cause an infection of virus and other pathogens, alternative supplement derived from nonmammals is eagerly required in cell culture for producing biotherapeutics and for cell therapy [1]. As an alternative su...
متن کاملUsing Rice Bran Extract (RBE) as Supplement for Mescenchymal Stem Cells (MSCs) in Serum-free Culture
Introduction Currently, therapies using multipotent mescenchymal stem cells (MSCs) are tested clinically for various disorders, including cardiac disease [1]. However, conventional culture media contain fetal bovine serum (FBS) and so the concern about amphixenosis remains. Therefore, developing animal derived factor-free media are desired [2]. We previously reported that rice bran extract (RBE...
متن کاملPurification and some properties of thiamine-binding protein from rice bran.
A thiamine-binding protein was purified from the extract of rice bran acetone powder by conventional procedures of acid precipitation, a series of column chromatography on DEAE-Sephadex A-50 and DEAE-cellulose, and gel filtration of Sephadex G-200. The purified thiamine-binding protein was nearly homogeneous as judged by disc gel electrophoresis and the molecular weight was estimated to be 94,0...
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ژورنال
عنوان ژورنال: Nippon Eiyo Shokuryo Gakkaishi
سال: 2001
ISSN: 1883-2849,0287-3516
DOI: 10.4327/jsnfs.54.9