Muna Ilowefah

Cytotoxicity of nickel zinc ferrite nanoparticles on cancer cells of epithelial origin

In this study, in vitro cytotoxicity of nickel zinc (NiZn) ferrite nanoparticles against human colon cancer HT29, breast cancer MCF7, and liver cancer HepG2 cells was examined. The morphology, homogeneity, and elemental composition of NiZn ferrite nanoparticles were investigated by scanning electron microscopy, transmission electron microscopy, and energy dispersive X-ray spectroscopy, respectively. The exposure of cancer cells to NiZn ferrite nanoparticles (15.6–1,000 μg/mL; 72 hours) has resulted in a dose-dependent inhibition of cell growth determined by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. The quantification of caspase-3 and -9 activities and DNA fragmentation to assess the cell death pathway of the treated cells showed that both were stimulated when exposed to NiZn ferrite nanoparticles. Light microscopy examination of the cells exposed to NiZn ferrite nanoparticles demonstrated significant changes in cellular morphology. The HepG2 cells were most prone to apoptosis among the three cells lines examined, as the result of treatment with NiZn nanoparticles. In conclusion, NiZn ferrite nanoparticles are suggested to have potential cytotoxicity against cancer cells.

REVIEW: Properties of Cereal Brans: A Review

ABSTRACT Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.

Fermented Brown Rice Flour as Functional Food Ingredient

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate

ABSTRACT The rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker’s yeast at optimized conditions using response surface methodology (RSM). A central composite design with three independent variables: fermentation temperature (25 to 35°C), yeast concentration (1 to 5%) and fermentation time (10 to 24 h) was used to study the response variable (protein yield). Results indicated that the generated regression model represented the relationship between the independent variables and the responses. Also, all linear terms, two quadratic terms (fermentation temperature and time) and all interactive terms had significant (p 0.05) from the response surface methodology predicted protein yield (23.02%). The use of baker’s yeast in the fermentation of rice bran for extraction of protein concentrate can be more effectively used to improve the extraction yield compared to natural fermented (15.43%) and untreated rice bran (10.16%).

Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread

The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 40% FBRF and its batter and steamed bread characteristics were evaluated. The results revealed that incorporation of 40% FBRF decreased breakdown, setback and final viscosity of brown rice flour, while its peak viscosity significantly increased. The batter system containing 40% FBRF had softer structure than the control, which was reflected by lower storage module (G′) and loss module (G′′). Furthermore, the crumb texture of its bread was also significantly (p< 0.05) improved, since it had higher chewiness, cohesiveness and spring-iness, as well as higher specific volume than the control. Incorporation of 40% FBRF significantly increased protein, zinc, nicotinic acid and pyridoxine contents of SBRB. However, its content of antioxidant activity, total γ‐oryzanol and phytic acid significantly decreased. This investigation approved that FBRF can be used as a valuable ingredient to modify technological and nutritional properties of steamed brown rice bread

Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation

This study investigated the effect of solid-state yeast fermentation on the nutritional and antioxidant properties of brown rice flour (BRF). Three brands of commercial baker’s yeast (Eagle, Saf-levure, and Mauripan) were used to ferment BRF at 25°C for 12 h. There were significant increases in protein, ash, insoluble and soluble fiber, phosphorus, zinc, magnesium, calcium, and iron contents after yeast fermentation. Fermented BRF with Eagle yeast possessed the highest contents of protein, ash, zinc, and calcium. Fermentation of BRF with Eagle yeast was more effective in increasing antioxidant activity and total phenolic contents from 1.01 to 1.54 mmol of Trolox equivalents per gram and from 1.09 to 1.21 mg of gallic acid equivalents per gram, respectively. Yeast fermentation reduced phytic acid content of BRF (124.59 ± 0.48 µg/g), and the Eagle yeast-fermented sample had the lowest value (36.55 µg/g) compared with the other fermented samples. Fermented flour with Eagle yeast also had the highest α-amylas...