Arkansas rice bran a source for cancer-fighting peptides

Arkansas rice bran a source for cancer-fighting peptides

University of Arkansas professors ready for ‘ next step of research’

UofA System Division of Agriculture FAYETTEVILLE — Rice bran, a byproduct of rice milling abundant in Arkansas that's used as lowcost animal feed, could become a player in some much higher stakes. Organic substances in rice bran have potent anti-cancer capabilities and can potentially be used in food ingredients both for preventive and treatment purposes against the disease. The organic substances are peptides that are bioactive — meaning they can affect living organisms or the tissue around the peptides. Proposed uses are in the patent issued in 2013 to the University of Arkansas System Division of Agriculture. More research and development of commercial partnerships is needed before anything is ready for the market.

“We are looking for partners who can work with us so that we can move to the next step of research,” said Navam Hettiarachchy, University professor of food science. She is the inventor of the process outlined in the patent. “As a follow up, we have to do a clinical trial to test its efficacy,” she said. Initially, we'll conduct clinical trials on animals and then move to human subjects.”

Peptides consist of aminoacid molecules that are structured like proteins but are smaller. During milling the outer aleurone layer, known as bran in cereals, forms a byproduct that contains oil, protein and fiber. After oil is extracted from the bran, the resulting inexpensive residue rich in protein can be used to produce value-added bioactive peptides. Gastrointestinal-resistant peptides with bioactivities can be produced by using enzymes with rice bran protein.

For more information about food science, visit aaes.uark.edu.

By Dave Edmark