Total phenolic contents and antioxidant activity of rice bran fermented with lactic acid bacteria

Nisa, Khoirun; Rosyida, Vita Taufika; Nurhayati, Septi; Indrianingsih, Anastasia Wheni; Darsih, Cici; Apriyana, Wuri

doi:10.1088/1755-1315/251/1/012020

Cited by 36 publications

(26 citation statements)

References 12 publications

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“…LAB fermentation could enhance the production of certain bioactive compounds and the antioxidant activity of rice bran [63,64]. The bioactive metabolites include lipids, proteins, essential amino acids, vitamin B complex, phenolic acids, γ-oryzanol, phytic acid and inositol [65]. A previous study extracted and quantified phenolics from heat-stabilized defatted rice bran (HDRB) using fermentation technology and found that fermentation by B. subtilis subsp.…”

Section: Discussionmentioning

confidence: 99%

“…Fermentation of rice bran with Pediococcus acidilactici , P. pentoseous and Lactococcus lactis increased the concentration of phenolic acids, organic acids, γ-oryzanol and α-tocopherol [64]. In addition, the phenolic contents and antioxidant activity of rice bran showed significant improvement upon fermentation with Lactobacillus lactic or L. plantarum and the antioxidant activity of FRB extracts was positively correlated to their TPC [65]. Rice bran fermented with fungi also enhances the production of bioactive components [66,67].…”

Section: Discussionmentioning

confidence: 99%

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

Lin

Chang

et al. 2019

Nutrients

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Colorectal cancer (CRC) is a cancer associated with chronic inflammation. Whole grains and probiotics play a protective role against CRC. Fermented grains are receiving increased attention due to their anti-inflammatory and anti-cancer activities. Our previous study found that a combination of germinated brown rice (GBR) with probiotics suppressed colorectal carcinogenesis in rats. However, the cancer-preventive effect of probiotic-fermented GBR has not been reported. This study investigated the preventive effect and possible mechanism of GBR fermented by Lactobacillus acidophilus (FGBR) on colorectal carcinogenesis in rats induced by 1,2-dimethylhydrazine (DMH) and dextran sulfate sodium (DSS). DMH/DSS treatment induced preneoplastic aberrant crypt foci (ACF), elevated serum levels of tumor necrosis factor (TNF)-α, interleukin (IL)-6 and IL-1β, as well as decreased pro-apoptotic Bax expression. GBR and FGBR reduced the primary ACF number and decreased TNF-α, IL-6 and IL-1β levels. GBR and FGBR at the 2.5% level increased pro-apoptotic cleaved caspase-3 and decreased anti-apoptotic B-cell lymphoma 2 (Bcl-2) expressions. FGBR at the 2.5% level further reduced the number of sialomucin-producing ACF (SIM-ACF) and increased Bax expression. These results suggest that FGBR may inhibit preneoplastic lesions of the colon via activating the apoptotic pathway. This fermented rice product may have the potential to be developed as a novel dietary supplement for CRC chemoprevention.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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

Lin

Chang

et al. 2019

Nutrients

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“…Thus, many studies are underway to investigate the LAB fermentation of natural food materials and to develop functional food products with health benefits. LAB-fermented RB is known to produce amino acids as well as biologically active metabolites, such as phenolic acid, ferulic acid, vanillic acid, protocatechuic acid, γ-oryzanol, phytic acid, inositol, β-sitosterol, acetic acid, vitamin E, vitamin B, lipids, and proteins [21,22]. Active ingredients in yeast-fermented red rice (RYR) also include a number of monacolins, most importantly monacolin K, pigments, organic acids, amino acids, sterols, decalin derivates, flavonoids, lignans, coumarin, terpenoids, and polysaccharides [53].…”

Section: Discussionmentioning

confidence: 99%

“…Thus, developing functional food materials using RB involves the degradation of carbohydrates, such as enzyme breakdown, fermentation, and compression, in order to break down hemicellulose, which enhances the rate of absorption of functional ingredients in RB. Further, while polyphenols in the food also have a low absorption rate and bioavailability [19,20], fermentation by lactic acid bacteria (LAB) increases their content and bioactivity [5,[21][22][23] and converts them into a form that can be absorbed by the intestines, thereby increasing their absorption rate and bioavailability [19,24]. In other words, fermenting natural food materials with LAB imparts various flavors and textures to the food, enhances the value of the food by producing nutritious and functional ingredients, and improves the storage stability of the food through the biosynthesis of antimicrobial substances [25].…”

Section: Introductionmentioning

confidence: 99%

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

Park

Chang

Lee

2021

Foods

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This aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in a mouse model. Male mice were fed a modified AIN-93M diet containing high fat/high-cholesterol (HFCD), or same diet supplemented with non-fermented rice bran powder (HFCD-RB) or fermented rice bran powder (HFCD-FRB) for 10 weeks. In the HFCD-FRB group, body weight, liver and white fat pads weights, triglyceride (TG), total cholesterol (TC), non-high-density lipopreotein cholesterol (non-HDL-C), insulin, glucose and leptine levels in serum, TG levels and the ratio of fat droplets in the liver, TG levels and fat cell size in adipose tissue were decreased, and (high-density lipopreotein cholesterol) HDL-C and adiponectin levels in serum were increased, compared with the HFCD group. The HFCD-FRB group had significantly lower CCAAT-enhancer-binding potein α (C/EBPα), sterol regulatory element-binding transcription protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl CoA carboxylase (ACC) gene expression when compared to the HFCD group. The anti-obesity and hypolipidemic effects were marginally greater in the HFCD-FRB group than in the HFCD-RB group. These results suggest that fermented rice bran powder by Weissella koreensis DB1 may have potential beneficial effects on the obesity-related abnormalities and the dysfunction of lipid metabolism.

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“…The most popular approach, wheat bran fermentation, has a great influence on the structure, biological activity, and bioavailability of wheat bran [ 10 , 11 ]. Additionally, fermentation with lactic acid bacteria (LAB) is considered an effective process to improve the sensory and nutritional quality of wheat bran [ 12 ]. However, current studies are mainly focused on the effects of LAB fermentation on sensory properties, technological characteristics, and antioxidant capacity; to date, changes in the broad spectrum of mycotoxins in wheat bran have not been analysed.…”

Section: Introductionmentioning

confidence: 99%

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Bartkienė

Zokaitytė

Lėlė

et al. 2021

Toxins

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Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.

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Total phenolic contents and antioxidant activity of rice bran fermented with lactic acid bacteria

Cited by 36 publications

References 12 publications

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

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

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

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