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The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood glucose levels in dyslipidemia model rats.

Rice bran was fermented using Rhizopus oligosporus-contained tempeh mold extracted using distilled water. Twenty-four Sprague Dawley rats were divided into a control group and hypercholesterolemia groups. Hypercholesterolemia, also known as dyslipidemia, was induced with fructose-supplemented high-fat diet. Rats induced with dyslipidemia received three different fermented rice bran extract doses, 0 (negative) 1102.5 mg/kgBW/day (FRBE 1) and 2205 mg/kgBW/day (FRBE 2). Blood was collected before and after four weeks of treatment for lipid profile and blood glucose analysis.

FRBE 2 had significantly lower total cholesterol (101.6 ± 3.3 vs 187.6 ± 3.7 mg/dL), triglyceride (83.3 ± 2.8 vs 130.7 ± 3.4 mg/dL) and LDL level (27.9 ± 1.7 vs 76.7 ± 1.5 mg/dL) but higher HDL level (64.1 ± 3.0 vs 25.5 ± 1.2 mg/dL) compared to the negative group (p < 0.001). Provision of fermented rice bran showed dose-response relationship in all blood lipid markers.

This study was the first to investigate the effectivity of Rhizopus sp.-fermented rice bran extract to improve glucose and lipid profile.

The purpose of this study was to evaluate the in vitro and in vivo effects of three varieties of Indonesian fermented rice bran (RB) (Inpari 6, Inpari 30 and Inpara 1).

Three types of RB were fermented using Rhizopus oligosporus. The total phenolic content (TPC) was determined using the Folin–Ciocalteau method, and antioxidant activity was analyzed by measuring the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (RSA). For in vivo analyses, one week after acclimatization, stroke-prone spontaneously hypertensive rats (n = 4, 12 weeks of age) were divided into two groups and orally administered fermented RB (40 mg/kg body weight) or distilled water as a control after 16 h of fasting. Blood pressure (BP) was measured before and 2, 4 and 6 h after administration with a BP monitor without warming. Six days later, the rats were subject to the same procedure and sacrificed after 6 h of oral administration. Blood was collected and the plasma was separated to measure nitric oxide, glucose and insulin levels.

The highest TPC and RSA of fermented RB were obtained from Inpari 30 after incubation for 72 h (260.33 ± 0.39 mg GAE/100 g dry basis and 83.71 ± 0.61 per cent), respectively. Furthermore, single oral administration of fermented RB improved BP (p < 0.05) and glucose metabolism after 6 h of administration (p < 0.05).

This is the first study to evaluate the effects of fermented RB on improving high BP and glucose profiles by using a spontaneously hypertensive animal model.

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.

Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.

The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus.

The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (10⁵, 10⁶ and 10⁷ spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB.

The color results showed that during asexual reproduction, there was inhibition of the pigment production by M. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism of M. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility.

SSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.

The purpose of this paper is to provide a comprehensive overview that demonstrates the prevention role of dietary fiber in type2 diabetes. Due to the frequent incidences of type2 diabetes and its related complications, a small percentage of reduction in the cases could save thousands of lives and economic loss spending on healthcare and medication.

A literature review has been performed over the electronic databases Medline PubMed and SciELO (The Scientific Electronic Library Online). The reference list of identified articles has also been reviewed. For this search, the following descriptors were considered: diabetes mellitus, hyperglycemia, diet therapy, dietary fiber and insulin sensitivity.

The updated publications indicated that valuable efforts have been done to clarify the beneficial effect of dietary fiber consumption on type2 diabetes. Dietary fiber plays a role as a promising alternative therapeutic means toward type2 diabetes mellitus prevention.

This review is unique in its comprehensive nature. This paper will reflect the role and mechanism of dietary fiber in the prevention of type2 diabetes.

The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products.

Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper.

Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested.

Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.

This paper aims to evaluate systolic blood pressure (SBP), serum sodium/potassium levels and cardiac antioxidants after Artemisia herba-alba oral administration in spontaneous hypertensive rats (SHR).

Hypertension is a silent killer disease. The SHR model was used in this study due to the similarity of high blood pressure in human and rat. The SBP, serum sodium and potassium, urinary sodium and potassium, cardiac antioxidants and heart histology were examined in SHR after oral administration with 10 and 20% of the LD₅₀ of Artemisia herba-alba during four weeks.

The LD₅₀ of Artemisia herba-alba was found to be 1000 mg/kg. Doses of 100 mg/kg (10% LD₅₀) and 200 mg/kg (20% LD₅₀) were considered in the present study. The oral administration of SHR rats with Artemisia extract at 100 and 200 mg/kg decreased (p < 0.01) the body weights, SBP and serum sodium and potassium. Meanwhile, cardiac superoxide dismutase and gluthatione peroxidase were increased in SHR-treated rats. Histology of SHR cardiac tissues showed tissue degenerative but oral intake of 100 and 200 mg/kg artemisia exhibited normal muscle fibers, acidophilic cytoplasm and central nuclei.

The cardiovascular diseases are the first reason for high death rate in Western countries and collapsing economies due to hypertensive patients suffering high health-care costs. The advantage of hypertension Herba l treatment occurred due to its cheap and available source. Artemisia herba-alba leaves restored SBP, attenuated serum sodium/potassium levels and prevented cardiac oxidative stress in SHR.

This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.

The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. Anti-diabetes activity of the products was analyzed. Twenty-four male albino Wistar rats were used and randomly divided into six experimental groups, i.e. four groups of the diabetic rats treated with the Kombucha, plus the normal group and diabetic control group. The Kombucha were orally administered to the streptozotocin induced-diabetic rats at 5 mL/kg body weight per day during the 28-day experiment. The fasting plasma glucose (FPG), oxidative stress indices (superoxide dismutase [SOD] activity and Malondialdehyde [MDA] level) and lipid profile of the blood plasma were measured. The pancreas was used for immunohistochemical study and β-cells quantification. Data were analysed by ANOVA followed by Fisher test using Minitab version 16.0.

FPG of the diabetic rats treated with the Kombucha (110.3-189.3 mg/dL) was significantly lower (p = 0.000) than the diabetic control group (413.3 mg/dL). Those were in line with the number of pancreatic β-cells of 42.1 in diabetic rats that lower (p = 006) than those in treated the diabetic rats (61.2-73.5). The treated diabetic rats had lower oxidative stress (SOD activity: 20.9-44.6 unit/100 µL with p = 0.000; MDA level: 0.37-0.48 ng/100 µL with p = 0.000) than those in the diabetic rats (SOD activity: 18.7 unit/100µL; MDA level: 0.84 ng/100 µL). The treated diabetic rats also showed better lipid profile than those in the diabetic control rats. There were cultivar differences, and the Suwaru and Madura snake fruit Kombucha demonstrated the most potential for diabetes management.

This is the first study on in vivo anti-diabetes activity of snake fruit Kombucha prepared from different snake fruit cultivars.

This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend.

Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29±2°C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties.

Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2±1.16 to 171±1.67 percent, 1.0×103 to 1.3×103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h fermented sample was found to be the best.

The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend.

Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum production of biopigment using solid state fermentation and submerged fermentation by Monascus purpureus MTCC 369.

The biopigment was produced using solid state fermentation and submerged with optimized substrate to achieve higher yield. The statistical analysis was carried out using a Microsoft Excel ® (Microsoft Corporation).

On comparative analysis, it was observed that solid state fermentation resulted significant accumulation of biopigment (9.0 CVU/g) on the 9th day in comparison to submerged fermentation (5.1 CVU/g) on the 15th day.

Results revealed that sweet potato peel powder and pea pods provides necessary nutrients required for mycelial growth, and biopigment production, therefore, can be used as potent substrate for biopigment production by Monascus purpureus MTCC 369. Extracted color can be used in confectionery, beverages and pharmaceutical industries.

This work focuses on utilisation of waste for production of pigment as alternative source to synthetic colorant, and few studies have been carried out using wastes, but no work has been carried out on sweet potato peel to the best of the authors’ knowledge.