"Rice oil is Tsunos food." Tsuno Food Industrial Co., Ltd. (Katsuragi-cho, Ito-gun, Wakayama Prefecture, President and CEO: Fumi Tsuno https://www.tsuno.co.jp ) announced that based on collaborative research with Tohoku University Graduate School of Agricultural Science (Associate Professor Hayato Ito, Professor Kiyotaka Nakagawa) and the University of Tokyo Graduate School of Agricultural and Life Sciences (Associate Professor Yoshishige Ogura), a review article outlining analytical techniques for more accurately evaluating the functional components contained in rice bran oil and prospects for high value-added development utilizing them has been published in the "Journal of Oleo Science," an academic journal handling cutting-edge research on oils and fats, in its June 2026 issue.

The significance of this research lies in its ability to "visualize" the functional components in rice bran oil, including gamma-oryzanol, plant sterols, and vitamin E, using reliable analytical techniques, thereby showing a path toward the development of higher quality rice bran oil and the effective utilization of domestic rice resources. Our company will continue to promote the development and social implementation of technologies that "make the most of" rice bran without waste, and contribute to the realization of a sustainable and prosperous society through further enhancement of the value of rice bran oil.

Publication Overview

KEY FIGURES

42219362
https://pubmed.ncbi.nlm.nih.gov/42219362/

Publication: "Journal of Oleo Science" June 2026 issue

Paper Title:

Challenges and Countermeasures in Measuring Molecular Species of Characteristic Ingredients in Rice Bran Oil: Toward the Development of High-Quality Rice Bran Oil

Paper Title (Japanese Translation):

"Strategy for Commercialization and Next-Generation Development of High Value-Added 'Healthy Oil Rice Bran Oil' Based on Reliable Analytical Techniques"

Publication URL: https://pubmed.ncbi.nlm.nih.gov/42219362/

Research Background

In recent years, against the backdrop of growing health consciousness, expectations are rising not only for edible oils to serve as an energy source but also for their functional components that contribute to maintaining health. Among these, rice bran oil, made from rice bran, is attracting attention both domestically and internationally due to its balanced content of essential fatty acids and its abundance of functional components such as plant sterols, vitamin E, and gamma-oryzanol. However, it has not been easy to accurately evaluate the content (total amount of multiple molecular species) and the amount of each molecular species of these functional components in rice bran oil, as they are composed of molecules with similar chemical structures (molecular species).

To solve these challenges, this research embarked on developing analytical techniques to meticulously analyze and evaluate the functional components contained in rice bran oil. By scientifically "visualizing" the functional components in rice bran oil, we aimed to more accurately assess its quality and value, and to generate new findings that support its functionality.

Research Results

First, this research established analytical techniques that can rapidly and accurately measure the total amount of each functional component in rice bran oil, which had been difficult to grasp precisely until now. By utilizing near-infrared spectroscopy, it became possible to measure triacylglycerols, the main component of rice bran oil, without degradation and quickly. This enabled the evaluation of oil components not only in rice bran oil but also at the level of individual grains of brown rice. Furthermore, by using liquid chromatography-mass spectrometry, we established techniques to analyze in detail the molecular species of gamma-oryzanol, a characteristic functional component of rice bran oil, leading to the discovery of new molecular species. In addition, by investigating how gamma-oryzanol is absorbed and metabolized in the body, we clarified that absorption and metabolism differ depending on the molecular species.

These achievements enable more accurate evaluation of the functional components in rice bran oil, providing scientific backing for its health benefits. It is also expected to lead to efficient rice bran oil production through the development of high-oil-content varieties and the development of high-quality rice bran oil utilizing highly functional molecular species.

Researcher Comments

This review article summarizes the difficulties and significance of analyzing the functional components of rice bran oil, based on the content for which we received the Japan Oil Chemists' Society Industrial Technology Award in FY2024. We will continue to be sincerely committed to developing analytical techniques that contribute to the advanced utilization of rice bran, from basic research to product development, and to the knowledge gained through the use of these analytical techniques.

About Tsuno Group

The Tsuno Group Corporation has focused on the components of "rice bran," the raw material for rice bran oil, and has been conducting research for many years. Starting with "rice bran" generated during rice polishing, we operate three businesses: rice bran oil, fine chemicals, and oleochemicals. We not only produce rice bran oil but also utilize 100% of non-edible parts and by-products for advanced and effective use in a wide range of fields, including food, chemicals, medicine, and cosmetics. We also recycle "waste cooking oil" using oleochemical technology. We aim to realize a good cycle for the earth, producers, and consumers by utilizing domestic resources in the future.

Established: February 1, 1947

URL: https://www.tsuno.co.jp/

Commitment to Safety and Security: https://www.tsuno.co.jp/csr-info/safety/

Online Shop: https://shop.tsuno.co.jp/Default.aspx

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FACT BOX

  • Source: PR TIMES
  • Category: 産学共同研究
  • Organizations: Journal of Oleo Science