Antioxidative Properties and Cytotoxic Activity Against Colon Cancer Cell WiDr of Rhizopus Oryzae and Rhizopus Oligosporus-Fermented Black Rice Bran Extract

Abstract

Black rice bran (BRB) was reported to have several bioactive compounds which can potentially as antioxidant and reduce the colon cancer incidence. Fermentation was reported to be able to increase bioavailability through deliberating the bioactive compounds from the cellular matrix. The aim of this study was to improve the bioavailability of BRB bioactive compounds which offer beneficial health properties as antiproliferative against colon cancer cell WiDr and confer antioxidant activity by fermentation. The study was conducted in 4 groups of different condition: non-fermented, the use of R. oryzae, R. oligosporus, and combination of R. oryzae + R. oligosporus for fermentation starter, respectively. BRB fermentation was conducted in 72 and 96 hours. Each of fermented BRB (FBRB) was then extracted by using 70% ethanol and methanol, respectively. Extracts derived from FBRB were evaluated for their availability of total phenolic content (TPC) by using total phenolic analysis, antioxidative activity by using DPPH and FRAP assay, and antiproliferative properties toward colon cancer WiDr by using MTT assay. The result of these studies showed that an increased amount of TPC of the ethanolic and methanolic extract of FBRB when compared to non-fermented BRB (NFBRB). Consequently, DPPH and FRAP antioxidant capacity of FBRB was higher than that of NFBRB. The antiproliferative activity of FBRB against colon cancer cells, WiDr, was also shown to be higher activity than that of NFBRB (As shown on IC50 extract). This results indicated that BRB could optimally increase its antioxidant and antiproliferative activity by fermentation.

Lactobacillus acidophilus-Fermented Germinated Brown Rice Suppresses Preneoplastic Lesions of the Colon in Rats

“…In addition, the antioxidative and antiproliferative activities of FBRB extract were also higher than those of nonfermented BRB [54]. The antioxidative activity of BRB is mainly influenced by phenolic acids bound to cell wall polysaccharides, and thus the lignocellulolytic activity of fungi may elevate the level and activity of free phenolics [54]. These findings confirm that fermentation is a critical method for the enhancement of chemopreventive components in rice.…”

“…The above authors suggested that FBRA extract may contain a variety of bioactive oligopeptides, which are toxic to cancer cells [18]. Black rice bran (BRB) has been fermented by Rhizopus oryzae and/or Rhizopus oligosporus to produce fermented BRB (FBRB) [54]. The ethanol and methanol extracts of FBRB had higher total polyphenol content (TPC) compared with nonfermented BRB [54].…”

“…Black rice bran (BRB) has been fermented by Rhizopus oryzae and/or Rhizopus oligosporus to produce fermented BRB (FBRB) [54]. The ethanol and methanol extracts of FBRB had higher total polyphenol content (TPC) compared with nonfermented BRB [54]. In addition, the antioxidative and antiproliferative activities of FBRB extract were also higher than those of nonfermented BRB [54].…”

“…The ethanol and methanol extracts of FBRB had higher total polyphenol content (TPC) compared with nonfermented BRB [54]. In addition, the antioxidative and antiproliferative activities of FBRB extract were also higher than those of nonfermented BRB [54]. The antioxidative activity of BRB is mainly influenced by phenolic acids bound to cell wall polysaccharides, and thus the lignocellulolytic activity of fungi may elevate the level and activity of free phenolics [54].…”

Profil Gelatinisasi Dan Komponen Antioksidan Tepung Ketan Hitam Termodifikasi Dengan Annealing

“…Analisis profil gelatinisasi dilakukan berdasarkan metode Nindita et al (2018) menggunakan rapid visco analyzer (RVA-4500, Swedia). Analisis komponen antioksidan dilakukan terhadap filtrat sampel yang didapat dari hasil ekstraksi TKHA berdasarkan metode Zulfafamy et al (2018). Komponen antioksidan yang dianalisis yaitu total senyawa fenolik (Chen et al, 2015), total antosianin (Sutharut dan Sudarat, 2012) dan kapasitas antioksidan berdasarkan metode 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) (Bobo-García et al, 2015) dan ferric reducing antioxidant power (FRAP) (Zahin et al, 2013).…”