title: Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation.
abstract: The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2.4 mg P g(lipid)(-1). In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Santo Augusto, Rua Fábio João Andolhe, 1100 Bairro Floresta, 98590-000 Santo Augusto (RS), Brazil. mel_olisa@yahoo.com.br
authors.forename: Melissa Dos Santos
authors.initials: Mdos S
authors.lastname: Oliveira
authors.forename: Vivian
authors.initials: V
authors.lastname: Feddern
authors.forename: Larine
authors.initials: L
authors.lastname: Kupski
authors.forename: Eliane Pereira
authors.initials: EP
authors.lastname: Cipolatti
authors.forename: Eliana
authors.initials: E
authors.lastname: Badiale-Furlong
authors.forename: Leonor Almeida
authors.initials: LA
authors.lastname: de Souza-Soares
mesh_terms: D005227:Fatty Acids / Q000378:metabolism*; D005285:Fermentation; D050356:Lipid Metabolism; D012275:Oryza / Q000378:metabolism* / Q000382:microbiology; D010743:Phospholipids / Q000378:metabolism*
chemical_list: D005227:Fatty Acids; D010743:Phospholipids