Figures & data
Table 1. Fatty acid composition of rice bran.
Table 2. Components, inhibition of enzyme reaction, and anti-oxidative activities of rice bran.
Table 3. Component analysis, enzyme inhibition, and anti-oxidative activity of mouse feeds.
Fig. 1. The initial blood glucose level after the fasting period of 24 h of aged mice after 12 weeks.
Notes: (A): Rice bread of 100% KOY brown rice flour. (B): Rice bread of 94.6% KOY brown rice flour mixed with 5.4% OKM rice brown (SRBBB). (C): MF diet. (D): MF diet mixed with 0.02% ferulic acid. The same letters indicate no significant difference. Correlation is considered significant * or ** at 5% or 1%, respectively by t-test. The mice group size (n = 8).
Fig. 2. Characterization of amyloid β-40 protein species with ELISA method.
Notes: (A): (_ _ _): Rice bread of 100% KOY brown rice flour. (B): (_ _): Rice bread of 94.6% KOY brown rice flour mixed with 5.4% OKM rice brown (SRBBB) (C): (_): MF diet. (D): (_ . . ): MF diet mixed with 0.02% ferulic acid. The same letters indicate no significant difference. Correlation is considered significant * or ** at 5 or 1%, respectively by t-test.
Fig. 3. Comparison of SRBBB and control bread in alpha-glucosidase inhibitory activity and blood glucose.
Notes: (A) ● Bread of 94.6% KOY brown rice flour mixed with 5.4% OKM rice brown (SRBBB) ▲ 100% wheat flour bread (control) α-glucosidase inhibitory activity of ae mutant brown rice flour mixed black bran bread and 100% wheat flour bread. (B) □ 100% wheat flour bread (control). ![]()
Bread of 94.6% KOY brown rice flour mixed with 5.4% OKM rice brown (SRBBB). * denotes significance at 5% by t-test.
Supplemental material