Self-propelled colloids have emerged as a new class of active matter over the past decade. These are micrometer sized colloidal objects that transduce free energy from their surroundings and convert it to directed motion. The self-propelled colloids are in many ways, the synthetic analogues of biological self-propelled units such as algae or bacteria. Although they are propelled by very differe...

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...

Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.

The Leidenfrost phenomenon of liquid droplets levitating and dancing when placed upon a hot plate due to propulsion of evaporative vapor has been extended to many self-propelled circumstances. However, such self-propelled Leidenfrost devices commonly need a high temperature for evaporation and a structured solid substrate for directional movements. Here we observed a "cold Leidenfrost phenomeno...

Collective behavior of self-propelled particles is observed on a microscale for swimmers such as sperm and bacteria as well as for protein filaments in motility assays. The properties of such systems depend both on their dimensionality and the interactions between their particles. We introduce a model for self-propelled rods in two dimensions that interact via a separation-shifted Lennard-Jones...

Defatted rice bran was treated with subcritical water between 120 and 240°C. The extraction temperature af fected the total carbohydrate and protein contents of the extracts. In the tested temperature range, the total carbohydrate and protein contents were the highest at 180°C and 210°C. The DPPH radical scavenging activity of the extracts increased with increasing extraction temperature up to ...