Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)

Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is...
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Autor*in:	Ayu Watanabe [verfasserIn] Laurence Balas [verfasserIn] Daisuke Saigusa [verfasserIn] Jiro Ogura [verfasserIn] Thierry Durand [verfasserIn] Nariyasu Mano [verfasserIn] Hiroaki Yamaguchi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS)

Übergeordnetes Werk:	In: Food Chemistry Advances - Elsevier, 2022, 1(2022), Seite 100040-
Übergeordnetes Werk:	volume:1 ; year:2022 ; pages:100040-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.focha.2022.100040

Katalog-ID:	DOAJ08560819X

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520			\|a Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders.
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publishDate	2022
allfields	10.1016/j.focha.2022.100040 doi (DE-627)DOAJ08560819X (DE-599)DOAJ3cc164073ec4496c923a2a49b7ebef8d DE-627 ger DE-627 rakwb eng TP368-456 Ayu Watanabe verfasserin aut Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders. Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture Laurence Balas verfasserin aut Daisuke Saigusa verfasserin aut Jiro Ogura verfasserin aut Thierry Durand verfasserin aut Nariyasu Mano verfasserin aut Hiroaki Yamaguchi verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100040- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100040- https://doi.org/10.1016/j.focha.2022.100040 kostenfrei https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X22000284 kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100040-
spelling	10.1016/j.focha.2022.100040 doi (DE-627)DOAJ08560819X (DE-599)DOAJ3cc164073ec4496c923a2a49b7ebef8d DE-627 ger DE-627 rakwb eng TP368-456 Ayu Watanabe verfasserin aut Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders. Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture Laurence Balas verfasserin aut Daisuke Saigusa verfasserin aut Jiro Ogura verfasserin aut Thierry Durand verfasserin aut Nariyasu Mano verfasserin aut Hiroaki Yamaguchi verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100040- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100040- https://doi.org/10.1016/j.focha.2022.100040 kostenfrei https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X22000284 kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100040-
allfields_unstemmed	10.1016/j.focha.2022.100040 doi (DE-627)DOAJ08560819X (DE-599)DOAJ3cc164073ec4496c923a2a49b7ebef8d DE-627 ger DE-627 rakwb eng TP368-456 Ayu Watanabe verfasserin aut Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders. Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture Laurence Balas verfasserin aut Daisuke Saigusa verfasserin aut Jiro Ogura verfasserin aut Thierry Durand verfasserin aut Nariyasu Mano verfasserin aut Hiroaki Yamaguchi verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100040- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100040- https://doi.org/10.1016/j.focha.2022.100040 kostenfrei https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X22000284 kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100040-
allfieldsGer	10.1016/j.focha.2022.100040 doi (DE-627)DOAJ08560819X (DE-599)DOAJ3cc164073ec4496c923a2a49b7ebef8d DE-627 ger DE-627 rakwb eng TP368-456 Ayu Watanabe verfasserin aut Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders. Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture Laurence Balas verfasserin aut Daisuke Saigusa verfasserin aut Jiro Ogura verfasserin aut Thierry Durand verfasserin aut Nariyasu Mano verfasserin aut Hiroaki Yamaguchi verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100040- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100040- https://doi.org/10.1016/j.focha.2022.100040 kostenfrei https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X22000284 kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100040-
allfieldsSound	10.1016/j.focha.2022.100040 doi (DE-627)DOAJ08560819X (DE-599)DOAJ3cc164073ec4496c923a2a49b7ebef8d DE-627 ger DE-627 rakwb eng TP368-456 Ayu Watanabe verfasserin aut Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders. Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture Laurence Balas verfasserin aut Daisuke Saigusa verfasserin aut Jiro Ogura verfasserin aut Thierry Durand verfasserin aut Nariyasu Mano verfasserin aut Hiroaki Yamaguchi verfasserin aut In Food Chemistry Advances Elsevier, 2022 1(2022), Seite 100040- (DE-627)1799510484 2772753X nnns volume:1 year:2022 pages:100040- https://doi.org/10.1016/j.focha.2022.100040 kostenfrei https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d kostenfrei http://www.sciencedirect.com/science/article/pii/S2772753X22000284 kostenfrei https://doaj.org/toc/2772-753X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 1 2022 100040-
language	English
source	In Food Chemistry Advances 1(2022), Seite 100040- volume:1 year:2022 pages:100040-
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topic_facet	Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS) Food processing and manufacture
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container_title	Food Chemistry Advances
authorswithroles_txt_mv	Ayu Watanabe @@aut@@ Laurence Balas @@aut@@ Daisuke Saigusa @@aut@@ Jiro Ogura @@aut@@ Thierry Durand @@aut@@ Nariyasu Mano @@aut@@ Hiroaki Yamaguchi @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
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callnumber-first	T - Technology
author	Ayu Watanabe
spellingShingle	Ayu Watanabe misc TP368-456 misc Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) misc Fermented brown rice and rice bran (FBRA) misc Anti-inflammatory effect misc Liquid chromatography-tandem mass spectrometry (LC-MS/MS) misc Food processing and manufacture Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)
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topic_title	TP368-456 Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) Fermented brown rice and rice bran (FBRA) Anti-inflammatory effect Liquid chromatography-tandem mass spectrometry (LC-MS/MS)
topic	misc TP368-456 misc Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) misc Fermented brown rice and rice bran (FBRA) misc Anti-inflammatory effect misc Liquid chromatography-tandem mass spectrometry (LC-MS/MS) misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) misc Fermented brown rice and rice bran (FBRA) misc Anti-inflammatory effect misc Liquid chromatography-tandem mass spectrometry (LC-MS/MS) misc Food processing and manufacture
topic_browse	misc TP368-456 misc Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA) misc Fermented brown rice and rice bran (FBRA) misc Anti-inflammatory effect misc Liquid chromatography-tandem mass spectrometry (LC-MS/MS) misc Food processing and manufacture
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title	Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)
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title_full	Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)
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title_sort	analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (frba)
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title_auth	Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)
abstract	Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders.
abstractGer	Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders.
abstract_unstemmed	Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a processed food known to have anti-inflammatory and anti-tumorigenic effects. Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. Therefore, given the beneficial effects of FAHFAs, regular consumption of FRBA may prevent metabolic disorders, insulin resistance, and chronic inflammatory disorders.
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title_short	Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)
url	https://doi.org/10.1016/j.focha.2022.100040 https://doaj.org/article/3cc164073ec4496c923a2a49b7ebef8d http://www.sciencedirect.com/science/article/pii/S2772753X22000284 https://doaj.org/toc/2772-753X
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Moreover, suppressive effects on spontaneous type-1 diabetes have recently been reported in mice. The determination of the active ingredients in FBRA is crucial to explain its health benefits. We investigated the presence of branched saturated fatty acid esters of hydroxyl fatty acids (FAHFAs) in rice bran and FBRA by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using commercially available and custom-synthesized standards. FAHFAs are novel bioactive lipids that exhibit anti-diabetic and anti-inflammatory effects. A possible involvement in cancer prevention has also been suggested. The FAHFA profiles differed between rice bran and FBRA both qualitatively and quantitatively. Interestingly, in both samples, the quantity of branched saturated FAHFAs was much higher than that previously reported for other cereals, vegetables and fruits. 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Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)

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