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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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000284 |
| _version_ | 1811187181965803520 |
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| author | Ayu Watanabe Laurence Balas Daisuke Saigusa Jiro Ogura Thierry Durand Nariyasu Mano Hiroaki Yamaguchi |
| author_facet | Ayu Watanabe Laurence Balas Daisuke Saigusa Jiro Ogura Thierry Durand Nariyasu Mano Hiroaki Yamaguchi |
| author_sort | Ayu Watanabe |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T13:59:08Z |
| format | Article |
| id | doaj.art-3cc164073ec4496c923a2a49b7ebef8d |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-11T13:59:08Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-3cc164073ec4496c923a2a49b7ebef8d2022-12-22T04:20:11ZengElsevierFood Chemistry Advances2772-753X2022-10-011100040Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA)Ayu Watanabe0Laurence Balas1Daisuke Saigusa2Jiro Ogura3Thierry Durand4Nariyasu Mano5Hiroaki Yamaguchi6Faculty of Pharmaceutical Sciences, Tohoku University, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, JapanIBMM, Univ Montpellier, CNRS, ENSCM, Montpellier, FranceFaculty of Pharma-Science, Teikyo University, 2-11-1 Kaga, Itabashi-ku, Tokyo, 173-8605, Japan; Tohoku University Tohoku Medical Megabank Organization, 2-1 Seiryo-machi, Aoba-ku, Sendai 980-8573, JapanDepartment of Pharmaceutical Sciences, Tohoku University Hospital, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, Japan; Yamagata University Graduate School of Medicine/Department of Pharmacy, Yamagata University Hospital, 2-2-2 Iida-nishi, Yamagata, 990-9585, JapanIBMM, Univ Montpellier, CNRS, ENSCM, Montpellier, FranceFaculty of Pharmaceutical Sciences, Tohoku University, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, Japan; Department of Pharmaceutical Sciences, Tohoku University Hospital, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, JapanFaculty of Pharmaceutical Sciences, Tohoku University, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, Japan; Department of Pharmaceutical Sciences, Tohoku University Hospital, 1-1 Seiryo-machi, Aoba-ku, Sendai, 980-8574, Japan; Yamagata University Graduate School of Medicine/Department of Pharmacy, Yamagata University Hospital, 2-2-2 Iida-nishi, Yamagata, 990-9585, Japan; Corresponding author at: Yamagata University Graduate School of Medicine/Department of Pharmacy, Yamagata University Hospital, 2-2-2 Iida-nishi, Yamagata, 990-9585, Japan.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.http://www.sciencedirect.com/science/article/pii/S2772753X22000284Branched saturated fatty acid esters of hydroxyl fatty acids (FAHFA)Fermented brown rice and rice bran (FBRA)Anti-inflammatory effectLiquid chromatography-tandem mass spectrometry (LC-MS/MS) |
| spellingShingle | Ayu Watanabe Laurence Balas Daisuke Saigusa Jiro Ogura Thierry Durand Nariyasu Mano Hiroaki Yamaguchi Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) Food Chemistry Advances 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) |
| title | Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) |
| title_full | Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) |
| title_fullStr | Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) |
| title_full_unstemmed | Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) |
| title_short | Analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran (FRBA) |
| title_sort | analytical evaluation of fatty acid esters of hydroxy fatty acid quantity in fermented brown rice and rice bran frba |
| topic | 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) |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22000284 |
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