Brewer’s rice - A potential substrate for cosmeceutical bio-ingredient production by solid state fermentation using Aspergillus oryzae

Abstract

Aims: Brewer's rice is one of the by-products from rice processing industry that is rich in bioactive compounds but currently underutilized. Exploitation of agro-industrial by-products as substrates in solid-state fermentation processes provides value-addition to these underutilized by-products. The purpose of this research is to evaluate the potentiality of brewer's rice as a source of cosmeceutical or cosmetic bio-ingredient by utilizing solid-state fermentation process. Methodology and results: Brewer's rice was submitted to solid-state fermentation with Aspergillus oryzae from MARDI's Collection of Functional Food Culture (CFFC). Extracts of unfermented and fermented brewer's rice were later subjected to determination of biological content and biological activities, as well as measurement of their phenolic and organic acids content. The extract of fermented brewer's rice exhibited an increase in total phenolic and total flavonoid content and showed enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and ferric-reducing activities. Additionally, it was also found that the tyrosinase and elastase inhibition activities of fermented brewer's rice extract is significantly higher with nearly 7-and 57-fold, respectively, than the unfermented extract. Ferulic and kojic acidtwo of the most important compounds in cosmeceutical formulations, were also detected in fermented brewer's rice extract. Conclusion, significance and impact of study: Antioxidant, anti-pigmentation and anti-wrinkle properties of brewer's rice were successfully enhanced by fermentation with A. oryzae. Fermented brewer's rice extract has high potential to be developed as functional bio-ingredient for cosmeceutical as well as nutraceutical products.

Biochemical and gene expression studies reveal the potential of Aspergillus oryzae-fermented broken rice and brewers' rice water extracts as anti-photoageing agents

“…Yet significant inhibition of the intracellular elastase activity was only detected in FBR 50 µg/mL. The present results seem to be consistent with our previous finding that FBR water extract displayed elastase inhibitory activity evaluated using porcine elastase model (10). Another study by Abdul Razak et al (2017) and Marto et al (2018) also described the elastase inhibitory activity exhibited by A.oryzae-fermented rice bran and rice water respectively (9,19).…”

“…Furthermore, ascorbic acid has free radical neutralising properties, interacting with superoxide, hydroxyl, and free oxygen ions, preventing inflammatory processes, carcinogens, and other processes that accelerate photoageing in the skin (29). While in the FBrR extract, ferulic acid, a potent antioxidant and anti-ageing agent (30) as well as caffeic acid were among phenolic acids detected (10). Both compounds are excellent anti-photoageing agents for the skin as UVA radiation accelerates elastase synthesis resulting in skin elasticity degradation and wrinkle formation (31,32).…”

“…To meet this demand, fermented broken rice (FBR) and fermented brewers' rice (FBrR) with improved antioxidant and anti-elastase functionality were produced via solid state fermentation (SSF) with generally recognised as safe (GRAS) Aspergillus oryzae. In our previous study, these fermented extracts were shown to have higher antioxidant and anti-elastase activity compared to their unfermented counterparts (9,10,11). As both these functionalities are associated with combating photoageing, this study sought to assess the potential of FBR and FBrR water extracts as anti-photoageing agents through an in vitro approach.…”

Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

“…Biological processing mainly involves biological fermentation, germination, and exogenous enzyme addition, which is considered one of the most effective technologies for enhancing nutritional value and bioactivity and reducing antinutritional factors (Zhang et al, 2022). Biological fermentation with Lactobacillus plantarum , Saccharomyces cerevisiae , and filamentous fungi of the Rhizopus , Aspergillus , and Neurospora , which are classified as “generally recognized as safe” by the Food and Drug Administration, has been used for centuries in the fermentation of cereals to improve the nutrient proportions, structures, and biological activities through the production and action of bacterial enzymes (Hole et al, 2012; Razak et al, 2019). Germination improves the biochemical, nutritional, and sensory properties of cereals by activating endogenous enzymes, for instance, increasing protein and starch digestibility and lowering the antinutrient content at the same time (Kim et al, 2012).…”