Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Oliveira, Melissa dos Santos; Cipolatti, Eliane Pereira; Furlong, Eliana Badiale; Soares, Leonor de Souza

doi:10.1590/s0101-20612012005000071

Cited by 47 publications

(29 citation statements)

References 15 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Fermentation of rice bran affected the total phenolic content. This result was similar as reported by Oliveira et al, (2012), who studied the effect of solid state fermentation on the content of total phenolic compound and antioxidant activity in fermented rice bran with Rhizopus oryzae. Studies by Lin et al, (2006) and Lee et al, (2008) proposed that β-glusosidase enzyme and esterases produced by the organism during the fermentation process was responsible for the polyphenol content enhancement.…”

Section: Total Phenolic Content (Tpc) and Antioxidant Activitysupporting

confidence: 91%

“…Fermentation with LAB had positive influence on DPPH inhibitory effect, which is in agreement with Oliveira et al (2012), who observed increased DPPH radical scavenging activity of rice bran after fungal fermentation. Fermentation with P. acidilactici, P. pentoseous and L. lactis influenced the increase of bioactive compound in rice bran resulting in an improved antioxidant activity.…”

Section: Total Phenolic Content (Tpc) and Antioxidant Activitysupporting

confidence: 90%

“…The main problem limiting the use of these active compounds is their insolubility, due to the bound form. Various methods have been used to enhance the concentration of bioactive compounds in rice bran such as sub-critical water treatment (Pourali et al, 2009), germination with enzymatic treatment (Sungsopha et al,2009) and microbial fermentation (Oliveira et al,2012). Several studies showed that fermentation can increase bioactive compounds in rice bran, such as rice bran fermented with Rhizopus oryzae, which showed increased phenolic acids and antioxidative activity (Oliveira et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Various methods have been used to enhance the concentration of bioactive compounds in rice bran such as sub-critical water treatment (Pourali et al, 2009), germination with enzymatic treatment (Sungsopha et al,2009) and microbial fermentation (Oliveira et al,2012). Several studies showed that fermentation can increase bioactive compounds in rice bran, such as rice bran fermented with Rhizopus oryzae, which showed increased phenolic acids and antioxidative activity (Oliveira et al, 2012). A profiling of phytochemicals such as phenolic acids, α-tocopherol and β-sitosterol in fermented rice bran with Saccharomyces boulardii showed that the metabolites are significantly different after fermentation .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Bioactive compounds and antioxidant activity of rice bran fermented with lactic acid bacteria

Yuhasliza¹,

Lelamurni²,

Jamaluddin³

et al. 2015

MJM

View full text Add to dashboard Cite

Aims: Rice bran has been documented as a rich source of bioactive compounds such as gamma-oryzanol, phenolic acids, phytic acid, β-sitosterol and vitamin E, which offer beneficial health properties and confer antioxidant activity related benefits. The objective of this research is to evaluate the bioactive compounds content of fermented rice bran such as organic acids, ɣ-oryzanol, α-tocopherol and phenolic acids using three lactic acid bacteria (LAB), namely Pediococcus acidilactici, Lactococcus lactis and Pediococcus pentoseous in a solid state fermentation. Methodology and results: High performance liquid chromatography (HPLC) was used to analyze the concentration of the active compounds in rice bran. The most abundant organic acids detected in fermented rice bran samples were lactic acid and acetic acid, which showed significant improvement after fermentation. Fermentation of rice bran with P. acidilactici showed a two-fold increment in ɣ-oryzanol and α-tocopherol compared to unfermented rice bran. A higher concentration of ferulic acid was observed in rice bran fermented with P. acidilactici compared to other strains. Meanwhile, coumaric acid concentration in all fermented samples decreased significantly upon fermentation. Conclusion, significance and impact of study: These results indicated that the fermentation with LAB could enhance certain bioactive compounds production and antioxidant activity of rice bran. Therefore, improved rice bran has the potential to be used as an ingredient in functional food and cosmetic formulation.

show abstract

Section: Total Phenolic Content (Tpc) and Antioxidant Activitysupporting

confidence: 91%

Section: Total Phenolic Content (Tpc) and Antioxidant Activitysupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bioactive compounds and antioxidant activity of rice bran fermented with lactic acid bacteria

Yuhasliza¹,

Lelamurni²,

Jamaluddin³

et al. 2015

MJM

View full text Add to dashboard Cite

show abstract

“…Debido a estas capacidades funcionales mencionadas han realizado investigaciones para encontrar ciertos componentes fenólicos bioactivos de frutas, plantas y residuos agroindustriales vegetales (Granda et al, 2005), favorecimiento la prevención de enfermedades degenerativas. Para este tipo de obtención de productos mencionados anteriormente existen procesos biotecnológicos ventajosos frente a la productividad volumétrica del compuesto de interés, ahorro energético que permiten un desempeño adecuado y económico como es la fermentación en estado sólido -FES (Oviedo, J. et al, 2014), la cual, tiene la su capacidad de proporcionar extractos con alta calidad y activada, sin causar efectos secundarios como toxicidad asociado a los solventes orgánicos o los utilizados en otras técnicas de extracción para compuestos polifenólicos (Martins et al, 2011), además es considerado un proceso alternativo para el aumento y producción de compuestos polifenólicos y antioxidantes (Oliveira et al, 2012); este mecanismo fermentativo es importante por qué permite la interacción de ciertas variables como el crecimiento y metabolismo de los microorganismos, composición y propiedades físicas del sustrato y las ambientales (oxígeno, temperatura, actividad de agua y pH). Además de lo anterior tiene otras características como la facilidad del manejo, materiales de bajo costo, poco uso de agua entre otros.…”

Section: Introductionunclassified

Aumento de Polifenoles en el Sustrato de Algarrobillo (Samanea saman (Jacq.) Merr.) mediante Fermentación en Estado Sólido con Rhizopus sp (CMPUJ H041)

et al. 2016

View full text Add to dashboard Cite

* autor a quien debe ser dirigida la correspondenciaRecibido Abr. 25, 2016; Aceptado Jun. 7, 2016; Versión final Jul. 6, 2016, Publicado Dic. 2016 Resumen El objetivo de este trabajo fue aumentar polifenoles en el sustrato del fruto de algarrobillo mediante fermentación en estado sólido (FEZ) con Rhizopus sp. (CMPUJ H041). Las condiciones del sustrato fueron 125 °C y 150 kPa durante 20 min y 180 µm. Posteriormente, se establecieron dos muestras (con y sin (NH4)2SO4) de 150 g, aplicando un diseño estadístico completamente al azar con tres repeticiones. A estas muestras se les adicionó la solución nutriente y el inoculo con concentración de esporas 4x10 6 esporas/mL, y luego se procedió a la FES. Los polifenoles fueron determinados colorimétricamente usando el método de Folin-Ciocalteu. El contenido de polifenoles se incrementó durante la FES y los resultados fueron estadísticamente significativos (p < 0.05) obteniéndose 7.324 mg EAG/g de peso seco de muestra (sin (NH4)2SO4) y 11.74 mg EAG/g de peso seco (con (NH4)2SO4). La FES incrementó los compuestos polifenólicos del sustrato, lo que es importante para posibles usos en fuentes de consumo. Palabras clave: Samanea saman; polifenol; Rhizopus sp.; fermentación en estado sólidoIncreased Polyphenols in Algarrobillo substrate (Samanea saman (Jacq.) Merr.) through Solid State Fermentation with Rhizopus sp (CMPUJ H041) AbstractThe objective of this study was to increase polyphenols in the fruit of algarrobillo substrate through of the solid state fermentation (SSF) with Rhizopus sp. (CMPUJ H041). Substrate conditions were 125 °C and 150 kPa during 20 min. and 180 µm. Subsequently, two samples of 150 g were drawn (with and without (NH4) 2SO4) and a completely randomized statistical design with three replications was applied. To these samples a nutrient solution and inoculum with spore concentration 4x10 6 spores/mL were added, to then proceed with the SSF. Polyphenols were determined calorimetrically using the Folin-Ciocalteu method. The polyphenol content increased and the results were statistically significant (p < 0.05) obtaining 7.324 mg EAG/g dry weight (without (NH4)2SO4) to 11.74 mg EAG/g dry weight (with (NH4)2SO4). SSF polyphenolic compounds enhanced total substrate, which is important for possible uses in consumption sources.

show abstract

Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran

Hou,

Wu,

Miao

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDDe‐oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co‐treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment.RESULTSFollowing fermentation–enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg−1, respectively. Antioxidant tests in vitro demonstrated that the co‐treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO‐1 and NQO1 in the nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway stimulated by H2O2.CONCLUSIONFermentation–enzymolysis co‐treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co‐treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.

show abstract

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Cited by 47 publications

References 15 publications

Bioactive compounds and antioxidant activity of rice bran fermented with lactic acid bacteria

Bioactive compounds and antioxidant activity of rice bran fermented with lactic acid bacteria

Aumento de Polifenoles en el Sustrato de Algarrobillo (Samanea saman (Jacq.) Merr.) mediante Fermentación en Estado Sólido con Rhizopus sp (CMPUJ H041)

Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran

Contact Info

Product

Resources

About