Yeast Species and Bioactive-Compounds of Traditional Rice Wine Originated from Lombok Island, Indonesia

Abstract

In fermented beverages, yeasts have been exploited for many years and are well-known as alcohol producers. In Indonesian traditional beverages, however, information about microbiology and potential bioactive-compounds of rice wine produced by the local people, especially in Lombok, are limited. The present study described the compounds of traditional rice wine including yeast species and its produced compounds that have biological activity. The yeast in rice wine was isolated using three growth agar media by serial dilution, selected the yeast colonies for molecular identification, and performed gas chromatography tandem with mass spectrometry for profiling the chemical compounds of the rice wine. The result indicated that the rice wine sold without distillation still contained Saccharomyces cerevisiae as the main alcohol producer. Meanwhile, at least six bioactive-compounds such as l-(+)-Ascorbic acid 2,6-dihexadecanoate, performic acid, octadecanoic acid, sulfurous acid, tetratriacontane, and eicosane were detected and reportedly related to antimicrobial, antiviral, anticancer, and other pharmacological activities. These findings could be the first step of studies on exploring Indonesian’s local rice wine as alcohol and bioactive-compound sources for health benefits.

Antibacterial and antioxidant potential analysis of Verbascum sinaiticum leaf extract and its synthesized silver nanoparticles

“…Verbascoside A, Scropheanoside I, Picroside II, Phlinoside A, Harpagoside, and Geniposidic acid are the compounds names. These compounds have antioxidant, anti-inflammatory, anticancer, and antiviral properties [ [21] , [22] , [23] , [24] ]. Verbascoside and Scropheanoside I are two phenylpropanoid compounds with the same molecular formula (C 31 H 40 O 16 ), but they exhibit different retention times on analysis, with Verbascoside having a retention time of 6.0 min and Scropheanoside I having a retention time of 6.319 min.…”

“…The intensity and position of the formed peaks changed after silver nanoparticle synthesis. The majority of the peaks correspond to polyphenolic groups, triterpenoids, alkaloids, steroids, and tannins, which are abundant in the leaf extract and aid in the formation of silver nanoparticles [ 22 ]. This finding is consistent with other greenly synthesized silver nanoparticles and their leaf extracts by Amin and coworkers and Lomeli and his colleagues who have used leaf extract of Capsicum chinense plant and Solanum xanthocarpum L. berry extract to synthesize silver nanoparticles [ 25 , 32 ].…”