Optimization of the conditions for rice bran phytate degradation by their own phytases

Abd-El Aziem Farouk; N. Thoufeek Ahamed; Anis Shobirin Meor Hussin; Othman Al Zahrani; Saqer Alotaibi

doi:10.7324/JABB.2018.60307

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Abstract

The rice bran by-product of rice during milling process chemically contains moisture, ash, crude protein (12%), crude fat (15%), crude fiber 7%, crude carbohydrate (31.1%), and energy. It contains high phytate and dietary fiber contents. The cereal whole paddy after milling produces 8% of rice bran. Rice bran amino acid profile has been normally suggested to be superior to cereal grain proteins. Existing phytase within the rice bran generally improves phytate phosphorus utilizations. The present study has been conducted to find the effect of phytase activity of rice bran against five different temperatures and also the effect of phytase activity of rice bran against five different temperatures at optimum pH 5.5. The results showed that as the concentration of rice bran increases from 0 to 20%, the phytase activity also increased. The optimum phytase activity was found at 10% concentration of rice bran at 37°C. Moreover, an increase in phytase activity at the same concentration of rice bran was observed while adjusting the pH at pH 5.5. The four concentrations of rice bran showed gradual increase in activity at 50°C which was directly proportional to the concentrations of rice bran and comparatively better while adjusting the pH at pH 5.5. Around two-fold increase in activity was observed at room temperature and 50°C when the concentration of rice bran was increased from 5 to 20% with and without pH 5.5 adjustments.

Keyword: Phytate Phytase activity Rice bran Nutritional value.

Citation:

Farouk AE, Ahamed NT, Hussin AS, Al Zahrani O, Alotaibi S. Optimization of the conditions for rice bran phytate degradation by their own phytases. J App Biol Biotech. 2018;6(3):42-46. DOI: 10.7324/JABB.2018.60307

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Reference

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2. Hernandez N, Rodriguez ME, Gonzalez F, Lopez-Munguia A. Enzymatic treatment of rice bran to improve processing. JAOCS 2000;77:177-80. https://doi.org/10.1007/s11746-000-0028-2
3. Van Hoed V, Depaemelaere G, Villa AJ, Santiwattana P, Verh AR, De Greytb W. Influence of chemical refining on the major and minor components of rice bran oil. JAOCS 2006;83:315-21. https://doi.org/10.1007/s11746-006-1206-y
4. de Deckere EA, Korver O. Minor constituents of rice bran oil as functional foods. Nutr Rev 1996;54:S120-6. https://doi.org/10.1111/j.1753-4887.1996.tb03831.x
5. FAO. Nutritional Contribution of Rice and Impact of Biotechnology and Biodiversity in Rice-consuming Countries; 2001. Available from: https://www.statista.com/statistics/255937/leading-rice-producers-worldwide/.
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7. Faccin GL, Vieira LN, Miotto LA, Barreto PLM, Amante ER, Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Sci 2009;16:226-34. https://doi.org/10.1016/S1672-6308(08)60083-9
8. Hallen E, Ibanoglu S, Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J Food Eng 2004;63:177-84. https://doi.org/10.1016/S0260-8774(03)00298-X
9. Seki T, Nagase R, Torimitsu M, Yanagi M, Ito Y, Kise M, et al. Insoluble fiber is a major constituent responsible for lowering the post-prandial blood, glucose concentration in the pre-germinated brown rice. Biol Pharm Bull 2005;28:1539-41. https://doi.org/10.1248/bpb.28.1539
10. Heinemann RJ, Fagundes PL, Penteado PE, Lanfer-Marquez UM. Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. J Food Composit Anal 2005;18:287-96. https://doi.org/10.1016/j.jfca.2004.07.005
11. Al-Okbi SY, HusseÄ±n AM, Hamed IM, Mohamed DA, Helal AM. Chemical, rheological, sensorial and functional properties of gelatinized corn-rice bran flour composite corn flakes and tortilla chips. J Food Process Preserv 2014;38:83-9. https://doi.org/10.1111/j.1745-4549.2012.00747.x
12. Arai S. Global view on functional foods: Asian perspectives. Br J Nutr 2002;88 Suppl 2:S139-43. https://doi.org/10.1079/BJN2002678
13. Rohman A, Helmiyati S, Hapsari M, Setyaningrum DL. Rice in health and nutrition. Int Food Res J 2014;21:13-24.
14. Henderson AJ, Ollila CA, Kumar A, Borresen EC, Raina K, Agarwal R, et al. Chemopreventive properties of dietary rice bran: Current status and future prospects. Adv Nutr 2012;3:643-53. https://doi.org/10.3945/an.112.002303
15. Orthoefer FT. Rice brain oil. In: Bailey's Industrial Oil and Fat Products. 6th edition. New York: John Wiley & Sons, Inc.; 2005. * https://doi.org/10.1002/047167849X.bio015
16. Ryan EP. Bioactive food components and health properties of rice bran. J Am Vet Med Assoc 2011;238:593-600. https://doi.org/10.2460/javma.238.5.593
17. Luh BS, Barber S, de Barger CB. In: Luh BS, editor. Rice Utilization. Vol. II. New York: Van Nostrand Rein Hold; 1991.
18. Radim A. Effects of Rice Bran and Phytase Supplementation on Egg Laying Performance and Egg Quality of Laying Hens. MD. Thesis; 2006.
19. Samli HE, Nizamettin S, Hasan A, Aylin A. Using rice bran in laying hen diets. J Central Eur Agric 2006;7:1.
20. Shaheen M, Ahmad I, Anjum FM, Syed QA, Saeed MK. Effect of processed rice bran on growth performance of broiler chicks from Pakistan. Bulg J Agric Sci 2015;21:440-5.
21. Balnave D. Egg weight and production responses of laying hens fed rice Pollard. J Sci Food Agric 1982;33:231-6. https://doi.org/10.1002/jsfa.2740330305
22. Majun GK, Payne CG. Autoclaved rice bran in layers' diets. Br Poult Sci 1977;18:201-3. https://doi.org/10.1080/00071667708416351
23. Din MG, Sunde ML, Bird HR. Effect of feeding plant byproducts diets on growth and egg production. Poult Sci 1979;58:1274-83. https://doi.org/10.3382/ps.0581274
24. Samli HE, Senkoylu N, Akyurek H, Agma AA. Using rice bran in laying hen diets. J Central Eur Agric 2006;7:135-9.
25. Harbach AP, Costa MC, Soares AL, Bridi AM, Shimokomaki M, Silva CA, et al. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chem 2007;100:1630-3. https://doi.org/10.1016/j.foodchem.2005.11.046
26. Dell LO, De Boland A, Koirtyohann SR. Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J Agric Food Chem 1972;20:718-21. https://doi.org/10.1021/jf60181a021
27. Kasim AB. Edwards H Jr. The analysis for inositol phosphate forms in feed ingredients. J Food Sci Agric 1998;76:1-9. https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<1::AID-JSFA922>3.0.CO;2-9
28. Satter MA, Ara H, Jabin SA, Abedin N, Azad AK, Hossain A, et al. Nutritional composition and stabilization of local variety rice bran BRRI-28. Int J Sci Technol 2014;3:306-13.
29. Dos Santos TT, Srinongkote S, Bedford MR, Walk CL. Effect of high phytase inclusion rates on performance of broilers fed diets not severely limited in available phosphorus. Asian Australas J Anim Sci 2013;26:227-32. https://doi.org/10.5713/ajas.2012.12445
30. Juanpere J, Pérez-Vendrell AM, Angulo E, Brufau J. Assessment of potential interaction between phytase and glycosidase enzyme supplementation on nutrient digestibility in broilers. Poult Sci 2005;84:571-80. https://doi.org/10.1093/ps/84.4.571
31. Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul RT, Marshall WE. Prevention of hydrolytic rancidity in bran during storage. J Agric Food Chem 1999;47:3050-2. https://doi.org/10.1021/jf981335r
32. Bhardwaj K, Raju A, Rajasekharan R. Identifi cation, purification, and characterization of a thermally stable lipase from rice bran. A new member of the (phospho) lipase family. Plant Physiol 2001;127:1728-38. https://doi.org/10.1104/pp.010604
33. Rajeshwara AN, Prakash V. Purification and characterization of lipase from rice (Oryza sativa L.) bran. Nahrung 1995;39:406-18. https://doi.org/10.1002/food.19950390506
34. Orthpoefer FT. Rice bran oil. Healthy lipid source. Food Technol 1996;50:62-4.
35. Patel P, Walker TH. Supercritical Fluid Extraction of Rice Bran Oil as Affected by Extraction Time and Other Extraction Conditions. IBE National Meeting, University of Arkansas; 2004.
36. De Dios CV, Natividad DG, Tampoc EA, Javier L. Storage Behavior of Rice and Rice Bran Under Hermetic Storage. In: Proc. Int. Conf. Controlled Atmosphere and Fumigation in Stored Products, Gold- Coast Australia 8-13th August 2004. Israel: FTIC Ltd.; 2004. p. 405-25.
37. Wang L, Gaziano JM, Liu S, Manson JE, Buring JE, Sesso HD, et al. Whole- and refined-grain intakes and the risk of hypertension in women. Am J Clin Nutr 2007;86:472-9. https://doi.org/10.1093/ajcn/86.2.472
38. Heinonen JK, Lahti RJ. A new and convenient colorimetric determination of inorganic ortho-phosphate and its application to the assay of inorganic pyrophosphatase. Anal Biochem 1981;113:313-7. https://doi.org/10.1016/0003-2697(81)90082-8
39. Prabhakar JV, Venkatesh KV. A simple chemical method for stabilization of rice bran. J Am Oil Chem Soc 1986;63:644-6. https://doi.org/10.1007/BF02638229
40. Champagne ET, Rao RM, Liuzzio JA, Robinson JW, Gale RJ, Miller F. The interactions of minerals, proteins, and phytic acid in rice bran. J Food Compos Anal 1986;62:231-8.
41. Wang L, Xu DX, Lv YG, Zhang H. Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran. J Food Compos Anal 1986;90:1027-33.
42. Greiner R, Alminger-Larsson M. Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by phytate-degrading enzymes of cereals. J. Food Biochem 2001;25:229-48. https://doi.org/10.1111/j.1745-4514.2001.tb00736.x
43. Ralf G. Activity of Escherichia coli, Aspergillus niger, and rye phytase toward partially phosphorylated myo-inositol phosphates. J Agric Food Chem 2017;65:9603-7. https://doi.org/10.1021/acs.jafc.7b03897
44. Farrell DJ, Martin EA. Strategeis to improve the nutritive value of rice bran in poultry diets. III. The addition of inorganic phosphorus and phytase to duck diets. Brit Poult Sci 1998;39:601-11. https://doi.org/10.1080/00071669888467

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Farouk A A [PubMed] [Google Scholar ]

Ahamed N T [PubMed] [Google Scholar ]

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1. World Rice Acreage from 2008/2009 to 2015/2016 (In Million Hectares): Statista; 2017. Available from: https://www.statista.com/ statistics/271969/world-rice-acreage-since-2008/.

2. Hernandez N, Rodriguez ME, Gonzalez F, Lopez-Munguia A. Enzymatic treatment of rice bran to improve processing. JAOCS 2000;77:177-80. https://doi.org/10.1007/s11746-000-0028-2

3. Van Hoed V, Depaemelaere G, Villa AJ, Santiwattana P, Verh AR, De Greytb W. Influence of chemical refining on the major and minor components of rice bran oil. JAOCS 2006;83:315-21. https://doi.org/10.1007/s11746-006-1206-y

4. de Deckere EA, Korver O. Minor constituents of rice bran oil as functional foods. Nutr Rev 1996;54:S120-6. https://doi.org/10.1111/j.1753-4887.1996.tb03831.x

5. FAO. Nutritional Contribution of Rice and Impact of Biotechnology and Biodiversity in Rice-consuming Countries; 2001. Available from: https://www.statista.com/statistics/255937/leading-rice-producers-worldwide/.

6. Available from: https://www.statista.com/statistics/255937/leading-rice-producers-worldwide/.

7. Faccin GL, Vieira LN, Miotto LA, Barreto PLM, Amante ER, Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Sci 2009;16:226-34. https://doi.org/10.1016/S1672-6308(08)60083-9

8. Hallen E, Ibanoglu S, Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J Food Eng 2004;63:177-84. https://doi.org/10.1016/S0260-8774(03)00298-X

9. Seki T, Nagase R, Torimitsu M, Yanagi M, Ito Y, Kise M, et al. Insoluble fiber is a major constituent responsible for lowering the post-prandial blood, glucose concentration in the pre-germinated brown rice. Biol Pharm Bull 2005;28:1539-41. https://doi.org/10.1248/bpb.28.1539

10. Heinemann RJ, Fagundes PL, Penteado PE, Lanfer-Marquez UM. Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. J Food Composit Anal 2005;18:287-96. https://doi.org/10.1016/j.jfca.2004.07.005

11. Al-Okbi SY, HusseÄ±n AM, Hamed IM, Mohamed DA, Helal AM. Chemical, rheological, sensorial and functional properties of gelatinized corn-rice bran flour composite corn flakes and tortilla chips. J Food Process Preserv 2014;38:83-9. https://doi.org/10.1111/j.1745-4549.2012.00747.x

12. Arai S. Global view on functional foods: Asian perspectives. Br J Nutr 2002;88 Suppl 2:S139-43. https://doi.org/10.1079/BJN2002678

13. Rohman A, Helmiyati S, Hapsari M, Setyaningrum DL. Rice in health and nutrition. Int Food Res J 2014;21:13-24.

14. Henderson AJ, Ollila CA, Kumar A, Borresen EC, Raina K, Agarwal R, et al. Chemopreventive properties of dietary rice bran: Current status and future prospects. Adv Nutr 2012;3:643-53. https://doi.org/10.3945/an.112.002303

15. Orthoefer FT. Rice brain oil. In: Bailey's Industrial Oil and Fat Products. 6th edition. New York: John Wiley & Sons, Inc.; 2005. * https://doi.org/10.1002/047167849X.bio015

16. Ryan EP. Bioactive food components and health properties of rice bran. J Am Vet Med Assoc 2011;238:593-600. https://doi.org/10.2460/javma.238.5.593

17. Luh BS, Barber S, de Barger CB. In: Luh BS, editor. Rice Utilization. Vol. II. New York: Van Nostrand Rein Hold; 1991.

18. Radim A. Effects of Rice Bran and Phytase Supplementation on Egg Laying Performance and Egg Quality of Laying Hens. MD. Thesis; 2006.

19. Samli HE, Nizamettin S, Hasan A, Aylin A. Using rice bran in laying hen diets. J Central Eur Agric 2006;7:1.

20. Shaheen M, Ahmad I, Anjum FM, Syed QA, Saeed MK. Effect of processed rice bran on growth performance of broiler chicks from Pakistan. Bulg J Agric Sci 2015;21:440-5.

21. Balnave D. Egg weight and production responses of laying hens fed rice Pollard. J Sci Food Agric 1982;33:231-6. https://doi.org/10.1002/jsfa.2740330305

22. Majun GK, Payne CG. Autoclaved rice bran in layers' diets. Br Poult Sci 1977;18:201-3. https://doi.org/10.1080/00071667708416351

23. Din MG, Sunde ML, Bird HR. Effect of feeding plant byproducts diets on growth and egg production. Poult Sci 1979;58:1274-83. https://doi.org/10.3382/ps.0581274

24. Samli HE, Senkoylu N, Akyurek H, Agma AA. Using rice bran in laying hen diets. J Central Eur Agric 2006;7:135-9.

25. Harbach AP, Costa MC, Soares AL, Bridi AM, Shimokomaki M, Silva CA, et al. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chem 2007;100:1630-3. https://doi.org/10.1016/j.foodchem.2005.11.046

26. Dell LO, De Boland A, Koirtyohann SR. Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J Agric Food Chem 1972;20:718-21. https://doi.org/10.1021/jf60181a021

27. Kasim AB. Edwards H Jr. The analysis for inositol phosphate forms in feed ingredients. J Food Sci Agric 1998;76:1-9. https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<1::AID-JSFA922>3.0.CO;2-9

28. Satter MA, Ara H, Jabin SA, Abedin N, Azad AK, Hossain A, et al. Nutritional composition and stabilization of local variety rice bran BRRI-28. Int J Sci Technol 2014;3:306-13.

29. Dos Santos TT, Srinongkote S, Bedford MR, Walk CL. Effect of high phytase inclusion rates on performance of broilers fed diets not severely limited in available phosphorus. Asian Australas J Anim Sci 2013;26:227-32. https://doi.org/10.5713/ajas.2012.12445

30. Juanpere J, Pérez-Vendrell AM, Angulo E, Brufau J. Assessment of potential interaction between phytase and glycosidase enzyme supplementation on nutrient digestibility in broilers. Poult Sci 2005;84:571-80. https://doi.org/10.1093/ps/84.4.571

31. Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul RT, Marshall WE. Prevention of hydrolytic rancidity in bran during storage. J Agric Food Chem 1999;47:3050-2. https://doi.org/10.1021/jf981335r

32. Bhardwaj K, Raju A, Rajasekharan R. Identifi cation, purification, and characterization of a thermally stable lipase from rice bran. A new member of the (phospho) lipase family. Plant Physiol 2001;127:1728-38. https://doi.org/10.1104/pp.010604

33. Rajeshwara AN, Prakash V. Purification and characterization of lipase from rice (Oryza sativa L.) bran. Nahrung 1995;39:406-18. https://doi.org/10.1002/food.19950390506

34. Orthpoefer FT. Rice bran oil. Healthy lipid source. Food Technol 1996;50:62-4.

35. Patel P, Walker TH. Supercritical Fluid Extraction of Rice Bran Oil as Affected by Extraction Time and Other Extraction Conditions. IBE National Meeting, University of Arkansas; 2004.

36. De Dios CV, Natividad DG, Tampoc EA, Javier L. Storage Behavior of Rice and Rice Bran Under Hermetic Storage. In: Proc. Int. Conf. Controlled Atmosphere and Fumigation in Stored Products, Gold- Coast Australia 8-13th August 2004. Israel: FTIC Ltd.; 2004. p. 405-25.

37. Wang L, Gaziano JM, Liu S, Manson JE, Buring JE, Sesso HD, et al. Whole- and refined-grain intakes and the risk of hypertension in women. Am J Clin Nutr 2007;86:472-9. https://doi.org/10.1093/ajcn/86.2.472

38. Heinonen JK, Lahti RJ. A new and convenient colorimetric determination of inorganic ortho-phosphate and its application to the assay of inorganic pyrophosphatase. Anal Biochem 1981;113:313-7. https://doi.org/10.1016/0003-2697(81)90082-8

39. Prabhakar JV, Venkatesh KV. A simple chemical method for stabilization of rice bran. J Am Oil Chem Soc 1986;63:644-6. https://doi.org/10.1007/BF02638229

40. Champagne ET, Rao RM, Liuzzio JA, Robinson JW, Gale RJ, Miller F. The interactions of minerals, proteins, and phytic acid in rice bran. J Food Compos Anal 1986;62:231-8.

41. Wang L, Xu DX, Lv YG, Zhang H. Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran. J Food Compos Anal 1986;90:1027-33.

42. Greiner R, Alminger-Larsson M. Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by phytate-degrading enzymes of cereals. J. Food Biochem 2001;25:229-48. https://doi.org/10.1111/j.1745-4514.2001.tb00736.x

43. Ralf G. Activity of Escherichia coli, Aspergillus niger, and rye phytase toward partially phosphorylated myo-inositol phosphates. J Agric Food Chem 2017;65:9603-7. https://doi.org/10.1021/acs.jafc.7b03897

44. Farrell DJ, Martin EA. Strategeis to improve the nutritive value of rice bran in poultry diets. III. The addition of inorganic phosphorus and phytase to duck diets. Brit Poult Sci 1998;39:601-11. https://doi.org/10.1080/00071669888467