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Related Experiment Video

Updated: May 17, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

From Rice Grain to Rice Bran: Processing Effects on Nutrient Retention, In Vitro Bioaccessibility and Caco-2 Cellular

Valery Conejo-Lopez¹, Stefanny Campos-Boza^1,2, Paola Fuentes-Schweizer³

¹Centro para Investigaciones en Granos y Semillas, Universidad de Costa Rica, San Pedro, San José, 11501-2060, Costa Rica.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)

|May 15, 2026

Summary

Rice milling significantly reduces vitamin E and minerals. Rice bran retains these nutrients, but bioaccessibility varies for compounds like ferulic acid, γ-oryzanol, and γ-tocotrienol.

Keywords:

Oryza sativa Caco-2 cell Ferulic acid Minerals Vitamin E γ-oryzanol

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Area of Science:

Agricultural Science
Food Science
Nutritional Science

Background:

White rice, a global staple, undergoes milling that removes nutrient-rich outer layers.
Milling causes substantial loss of vitamin E, minerals, and bioactive compounds like γ-oryzanol and polyphenols.

Purpose of the Study:

To assess the impact of rice milling on nutrient retention in different rice subspecies.
To evaluate the in vitro bioaccessibility and Caco-2 cellular absorption of key bioactive compounds in rice bran.

Main Methods:

Analyzed vitamin E and mineral content in milled white rice and rice bran from 11 Costa Rican rice samples.
Utilized in vitro digestion followed by Caco-2 cell assays to measure bioaccessibility and absorption of γ-tocotrienol, γ-oryzanol, and ferulic acid.

Main Results:

White rice had 66% less vitamin E and 75% fewer minerals compared to rice bran.
Nutrient loss variation was linked to intrinsic sample characteristics, not milling degree.
Ferulic acid showed high bioaccessibility (186-1159%) and absorption (0-20%).
γ-Oryzanol had moderate bioaccessibility (59-162%) and low absorption (0.1-0.7%).
γ-Tocotrienol was bioaccessible (32-241%) but not absorbed by Caco-2 cells.

Conclusions:

Rice bran is a rich source of bioavailable antioxidants.
Processing methods should be optimized to preserve the nutritional value of rice bran.
Understanding the bioaccessibility and absorption of specific compounds is crucial for nutritional applications.