Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae

This study has been carried out to examine the effect of SSF by Rhizopus oryzae on the bioactive content, bioactivity, bioaccessibility and bioavailability of 4 different varieties of rice bran. In vitro digestion with dialysis was carried out to assess the bioavailability and bioaccessibility of rice bran bioactives. Methanolic extracts and digested fractions of fermented and unfermented rice brans were analyzed for total phenolic (TPC), flavonoid (TF), carotenoid (TC), and total anthocyanin content (TAC). Additionally, antioxidant activity, anti-inflammatory property and the anti-diabetic property was also evaluated. The results indicate that TPC, TF, TAC, TC, total antioxidant capacity and ferric reducing power of Bg 352 and Bw 367 have increased with SSF. Anti-inflammatory properties of all samples have increased with SSF whereas anti-diabetic properties of all samples have decreased with SSF. Bg 406 and H4 have shown an increase in the bioaccessible and bioavailable percentage of phenolics and flavonoids with SSF. Radical scavenging ability of digested fractions of all varieties of rice bran has decreased with SSF. Among the digested fractions of fermented samples H 4 expressed the highest anti-inflammatory property and Bg 406 expressed the highest anti-diabetic property in all phases of digestion. The results of this study indicate that SSF can be used to enhance bioactive content and bioactivity of rice bran under appropriate conditions.
Source: Biocatalysis and Agricultural Biotechnology - Category: Biotechnology Source Type: research