Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Abstract

Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0411-4) contains supplementary material, which is available to authorized users.

An overview on the interplay between nutraceuticals and gut microbiota

“…Anthocyanins belong to the flavonoids’ class and can be found in berries, grapes, apples etc. These compounds have an important role in the prophylaxis of many cardio vascular and neurological diseases, metabolic disorders and even cancer, especially due to their antioxidant properties ( Chaiyasut et al, 2017 ). Berries are known for their high content in anthocyanins.…”

Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter

“…and Hanseniaspora genera. However, some authors found in the past [9,27,28] that Saccharomyces strains also possessed this activity. The recovery of some isolates able to perform arbutin splitting is a promising result, for the implication of this metabolism in wine flavour and taste.…”

Optimization of ultrasound‐assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran

“…Temperature is an important parameter, and the optimum extraction temperature is room temperature (Chen, Choi, et al, 2012). Because the content of anthocyanins in black rice may be higher than that of red rice, most research studies on colored rice focus on black rice (Chaiyasut et al, 2017;Khazaei, Jafari, Ghorbani, Kakhki, & Sarfarazi, 2016). Supercritical extraction and artificial neural methods are used in the extraction of rice bran extract, which may be a direction for later development (Das et al, 2016;Sookwong et al, 2016).…”