Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

Abstract

The solid-state fermentation (SSF) has been employed as a form making available a higher content of functional compounds from agroindustrial wastes. In this work, the effect of SSF with the Rhizopus oryzae fungus on the phenolic acid content of rice bran was studied. Phenolic extracts derived from rice bran and fermented rice bran were evaluated for their ability to reduce free radical 1,1-diphenyl-2-picrihidrazil (DPPH) and for the ability to inhibit the enzymes peroxidase and polyphenol oxidase. The phenolic compound content increased by more than two times with fermentation. A change in the content of phenolic acids was observed, with ferulic acid presenting the greatest increase with the fermentation, starting from 33μg/g in rice bran and reaching 765μg/g in the fermented bran. [corrected]. The phenolic extracts showed an inhibition potential for DPPH and for the peroxidase enzyme, however did not inhibit the polyphenol oxidase enzyme.

Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084

“…Recently, many studies have been carried out to increase the utilization of rice bran for functional use through solid state fermentation. Rice bran fermented with Rizhopus oryzae enhanced the antioxidant activity and the content of phenolic acid, especially ferulic acid (Schmidt et al, 2014). Moreover, fermentation with Saccharomyces boulardii generates novel metabolite profiles, and renders a novel bioactivity that can reduce the growth of human B lymphomas (Ryan et al, 2011).…”

Several Functions of Rhizopus sp on Increasing Nutritional Value of Feed Ingredient

“…Antioksidan adalah senyawa yang dapat memperlambat proses oksidasi, melindungi sel dari bahaya radikal bebas. Asam fenolat yang berasal dari dedak padi dan dedak yang difermentasi telah diteliti mampu mereduksi radikal bebas 1,1-difenil-2-pikrihidrazil (DPPH) dan mampu menghambat enzim peroksidase dan oksidasi polifenol (Schmidt et al 2014). Senyawa fenolat dapat terbentuk dari dua cara yaitu berasal dari dekomposisi ikatan antara lignin, selulosa dan hemiselulosa atau berasal dari produksi bagian dari minyak dedak padi (Pourali et al 2010).…”

“…Kedua, sistem lignolitik ekstraseluler yang menurunkan lignin dan membuka cincin fenil sehingga meningkatkan kandungan fenolat bebas (Sánchez 2009). Schmidt et al (2014) dalam penelitiannya membuktikan bahwa fermentasi dedak padi menggunakan R. oryzae dapat meningkatkan kandungan fenolat bebas lebih dari 100% (kandungan awal 33 mg/g dedak padi menjadi 765 mg/g dedak padi terfermentasi). Ekstrak fenolat dari fermentasi dedak padi menunjukkan daya hambat yang lambat terhadap radikal bebas DPPH dan sangat potensial untuk menghambat enzim peroksidase.…”

<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

“…Phenolic compounds have been isolated and identified in accordance with Schmidt et al (2014), injecting, from suspensions in water and methanol (1:1), 20 mL aliquots in gas chromatograph (Shimadzu, Tokyo, Japan, CLASS137 M10A) at a flow rate of 0.7 mL min.…”

“…The inhibitory capacity of fungal species, including toxigenic, was demonstrated in phenolic extract obtained from Spirulina platensis (Souza, Prietto, Ribeiro, Souza, & Badiale-Furlong, 2012). The microrganism during fermentation produces enzymes that degrade cellulose and lignin increasing by 40% the content of free phenolic compounds in relation to the original substrate (Schmidt & Badiale-Furlong, 2012;Oliveira et al, 2010;Schmidt, Gonçalves, Prietto, Hackbart & Furlong, 2014).…”