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

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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Bibliographic Details
Main Authors: Ayu Watanabe, Laurence Balas, Daisuke Saigusa, Jiro Ogura, Thierry Durand, Nariyasu Mano, Hiroaki Yamaguchi
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
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)
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X22000284

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