Optimization of Inositol Extraction from Japanese Rice Bran and Its Potential Application in Inhibiting Calcium Oxalate Crystallization for Urolithiasis Prevention

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2024-12-03 DOI:10.1021/acsfoodscitech.4c0077010.1021/acsfoodscitech.4c00770

Sayeree Joardar, Prangan Duarah*, Emiko Yanase and Mihir Kumar Purkait,

{"title":"Optimization of Inositol Extraction from Japanese Rice Bran and Its Potential Application in Inhibiting Calcium Oxalate Crystallization for Urolithiasis Prevention","authors":"Sayeree Joardar, Prangan Duarah*, Emiko Yanase and Mihir Kumar Purkait, ","doi":"10.1021/acsfoodscitech.4c0077010.1021/acsfoodscitech.4c00770","DOIUrl":null,"url":null,"abstract":"<p >Rice bran is considered as one of the most prominent byproducts of the rice milling industry. It constitutes various bioactive compounds like myo-inositol. This study focuses on extracting myo-inositol from Japanese rice bran (<i>Oryza sativa</i> Japonica Group) using an eco-friendly, optimized method. The extraction was first optimized through the response surface methodology, yielding maximum inositol after 2 h at 80 °C with a solute concentration of 1:10. Microwave-assisted extraction further improved efficiency, achieving a significantly higher yield in just 5 min. The inositol-rich extract inhibited calcium oxalate crystallization, proving effective against urolithiasis by converting calcium oxalate monohydrate to the more easily excretable dihydrate form. These findings suggest the potential for developing cost-effective, eco-friendly formulations and nutraceuticals to combat urolithiasis.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3149–3160 3149–3160"},"PeriodicalIF":2.6000,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00770","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Rice bran is considered as one of the most prominent byproducts of the rice milling industry. It constitutes various bioactive compounds like myo-inositol. This study focuses on extracting myo-inositol from Japanese rice bran (Oryza sativa Japonica Group) using an eco-friendly, optimized method. The extraction was first optimized through the response surface methodology, yielding maximum inositol after 2 h at 80 °C with a solute concentration of 1:10. Microwave-assisted extraction further improved efficiency, achieving a significantly higher yield in just 5 min. The inositol-rich extract inhibited calcium oxalate crystallization, proving effective against urolithiasis by converting calcium oxalate monohydrate to the more easily excretable dihydrate form. These findings suggest the potential for developing cost-effective, eco-friendly formulations and nutraceuticals to combat urolithiasis.

Abstract Image

查看原文本刊更多论文

日本米糠肌醇提取工艺优化及其在抑制草酸钙结晶预防尿石症中的潜在应用

米糠被认为是碾米业最重要的副产品之一。它构成各种生物活性化合物，如肌醇。以日本米糠（Oryza sativa Japonica Group）为原料，采用优化的环保型提取方法提取肌醇。首先通过响应面法优化提取工艺，在80℃、溶质浓度为1:10的条件下，提取2 h得到最大的肌醇。微波辅助提取进一步提高了效率，在5分钟内获得了显着更高的产量。富含肌醇的提取物抑制草酸钙结晶，通过将草酸钙一水转化为更容易排泄的二水形式，证明对尿石症有效。这些发现表明开发具有成本效益、环保的配方和营养药品来对抗尿石症的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量