{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T19:21:08Z","timestamp":1790709668923,"version":"4.1.0"},"reference-count":38,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2017,8,11]],"date-time":"2017-08-11T00:00:00Z","timestamp":1502409600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100000982","name":"Rural Industries Research and Development Corporation","doi-asserted-by":"publisher","award":["PRJ\u2010008720"],"award-info":[{"award-number":["PRJ\u2010008720"]}],"id":[{"id":"10.13039\/501100000982","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      The bioactivities of peptides released from the digestion of rice bran protein under\n                      <jats:italic>in vitro<\/jats:italic>\n                      simulated human digestive conditions were investigated. Four protein fractions extracted from rice bran were digested and the hydrolysates were fractionated by ultrafiltration and anion exchange chromatography.\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010Glucosidase and angiotensin converting enzyme (ACE) inhibitory activities of the crude hydrolysates and their fractions were determined.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Peptides with molecular weight (MW)\u2009&lt;\u20093\u2009kDa gave markedly higher\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010glucosidase inhibitory activities than the crude digests, while the ACE inhibitory activities of the MW\u2009&lt;\u20093\u2009kDa fractions were similar to those of the crude extracts. Peptides from albumin and glutelin exhibited the greatest inhibitory effects on\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010glucosidase and ACE at 52.43\u2009\u00b1\u20092\u2009mg acarbose equivalent and 170.13\u2009\u00b1\u20092.2\u2009nmol captopril equivalent g\n                      <jats:sup>\u22121<\/jats:sup>\n                      peptide respectively. Liquid chromatography\/tandem mass spectrometry (LC\/MS\/MS) analysis identified 39 peptides in the most active fraction of the hydrolysates, and 37 of these contained peptide sequences that are known to exhibit antidiabetic or antihypertensive activities.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Consumption of rice bran proteins can potentially lead to generation of bioactive peptides in the digestive tract with substantial health benefits. ACE and\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010glucosidase inhibitory activities of the digests of rice bran proteins, and albumin and glutelin in particular, were especially strong, comparable to that of the standard drugs. \u00a9 2017 Society of Chemical Industry\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.8523","type":"journal-article","created":{"date-parts":[[2017,7,5]],"date-time":"2017-07-05T06:32:48Z","timestamp":1499236368000},"page":"758-766","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":88,"title":["<i>In vitro<\/i>\n                    digestion of rice bran proteins produces peptides with potent inhibitory effects on\n                    <i>\u03b1<\/i>\n                    \u2010glucosidase and angiotensin I converting enzyme"],"prefix":"10.1002","volume":"98","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7031-728X","authenticated-orcid":false,"given":"Chatchaporn","family":"Uraipong","sequence":"first","affiliation":[{"name":"Food Science and Technology, School of Chemical Engineering The University of New South Wales  Sydney NSW Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Zhao","sequence":"additional","affiliation":[{"name":"Food Science and Technology, School of Chemical Engineering The University of New South Wales  Sydney NSW Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,8,11]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"839","article-title":"Hypoallergenicity of rice bran protein","volume":"41","author":"Helm RM","year":"1996","journal-title":"Cereal Foods World"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcdf.2015.06.002"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.04.002"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.06.016"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.05.012"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12267"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.11.024"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7182"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1108\/00070701111174596"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4899-3754-4"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.09.048"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu3090765"},{"key":"e_1_2_6_14_1","first-page":"62","article-title":"Production and physicochemical properties of rice bran protein isolates prepared with autoclaving and enzymatic hydrolysis. 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