Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

Razak, Dang Lelamurni Abd; Rashid, Nur Yuhasliza Abd; Jamaluddin, Anisah; Sharifudin, Shaiful Adzni; Kahar, Ainaa Abd; Long, Kamariah

doi:10.1016/j.jssas.2015.04.001

Cited by 50 publications

(42 citation statements)

References 45 publications

(6 reference statements)

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“…The extracts inhibited tyrosinase and elastase, compared to other matrices, being the highest in the extract of rice bran fermented with A. oryzae (56.2% and 60.5%, respectively) compared to other extracts. The authors suggest that, based on these results, fermented rice bran extracts can be potentially exploited …”

Section: Resultsmentioning

confidence: 98%

“…Razak et al . studied the fermentation of rice bran with simple and mixed cultures of Aspergillus oryzae and R. oryzae .…”

Section: Resultsmentioning

confidence: 99%

“…In addition, methanolic extracts from rice bran showed maximum antioxidant activity compared to other solvents, which had a comparatively greater amount of antioxidant compounds. 26 Razak et al 27 studied the fermentation of rice bran with simple and mixed cultures of Aspergillus oryzae and R. oryzae. The main phenolic acid detected was ferulic acid, with a value of 43.19 μg mL −1 .…”

Section: Identification Of Phenolic Compounds Obtained By the Rice Brmentioning

confidence: 99%

“…The authors suggest that, based on these results, fermented rice bran extracts can be potentially exploited. 27 John et al, 12 also using rice bran as a substrate, studied the availability of phenolic compounds by the action of R. oryzae in solid-state fermentation. The phenolic compound content increased more than twice with fermentation.…”

Section: Identification Of Phenolic Compounds Obtained By the Rice Brmentioning

confidence: 99%

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Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

et al. 2018

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Section: Resultsmentioning

confidence: 98%

“…Razak et al . studied the fermentation of rice bran with simple and mixed cultures of Aspergillus oryzae and R. oryzae .…”

Section: Resultsmentioning

confidence: 99%

Section: Identification Of Phenolic Compounds Obtained By the Rice Brmentioning

confidence: 99%

Section: Identification Of Phenolic Compounds Obtained By the Rice Brmentioning

confidence: 99%

See 2 more Smart Citations

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

et al. 2018

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“…3, glucose consumption was similar to that in rice medium with mixed cultures, but kojic acid concentration obtained from this culture increased to a maximum yield of 1.54 ± 0.10 g/l at day 10, which was significantly higher than that obtained from mixed cultures. Although the previous study reported that metabolic synergisms among fungi can be achieved using mixed cultures in the solid-state fermentation process 32 . However, we have found that the growth of both A. rouxii TISTR 3182 and A. oryzae TISTR 3259 in the mixed culture might interfere with each other and resulted in a lower production of kojic acid in this study.…”

Section: Production Of Kojic Acid From Ricementioning

confidence: 98%

Kojic acid production from rice by Amylomyces rouxii TISTR 3182 and Aspergillus oryzae TISTR 3259 and its cosmeceutical potential

Saraphanchotiwitthaya¹,

Sripalakit²

2019

ScienceAsia

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This study aimed to investigate kojic acid production from the fermentation of rice by using Amylomyces rouxii TISTR 3182 and Aspergillus oryzae TISTR 3259. Steamed rice was fermented by A. rouxii followed by A. oryzae for 15 days, and mixed and separated cultures of both strains were compared. Kojic acid was analysed using Bentley's colorimetric method while glucose was analysed by the dinitrosalicylic acid (DNS) method. The results showed that separation of A. rouxii from rice medium before the addition of A. oryzae produced more kojic acid than the mixed culture, reaching a maximum yield of approximately 1.54 ± 0.10 g/l at day 10, pH 4 and 27 ± 2°C. The fermented broth was evaluated for antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, producing a maximum inhibition of 84 ± 11% and antityrosinase activity by dopachrome method with a maximum inhibition of 89 ± 11%. It may be concluded that microbial fermentation of rice could provide a good source of kojic acid. Separation of A. rouxii TISTR 3182 before the addition of A. oryzae TISTR 3259 in rice medium resulted in more effective kojic acid production. The fermented mixtures may have the potential to be further utilized as functional food and cosmetic ingredients, providing antioxidant and whitening activity.

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Augmenting Bioactivity of Plant‐Based Foods Using Fermentation

Chouhan¹,

Sharma²,

Guleria³

2019

High Value Fermentation Products

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Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

Cited by 50 publications

References 45 publications

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Kojic acid production from rice by Amylomyces rouxii TISTR 3182 and Aspergillus oryzae TISTR 3259 and its cosmeceutical potential

Augmenting Bioactivity of Plant‐Based Foods Using Fermentation

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