Tyagi Akanksha, Shabbir Umair, Chelliah Ramachandran, Daliri Eric Banan-Mwine, Chen Xiuqin, Oh Deog-Hwan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
Antioxidants (Basel). 2021 Jul 5;10(7):1077. doi: 10.3390/antiox10071077.
Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice ( L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with , showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.
氧化应激被认为在包括心血管疾病、糖尿病和应激相关疾病（焦虑/抑郁）在内的多种疾病中起作用。目前，天然植物来源的植物化学物质是减少代谢紊乱或避免当前药物治疗副作用的重要工具。糙米是亚洲饮食的重要组成部分，据报道是生物活性植物营养素的丰富来源。在我们目前的研究中，我们分析了不同乳酸菌发酵对韩国糙米抗氧化特性和生物活性成分增强的影响。因此，对生糙米（BR）和不同发酵糙米（FBR）进行了抗氧化活性和植物化学分析。用[具体乳酸菌名称未给出]发酵的BR在所有样品中表现出最高的抗氧化活性：DPPH（121.19±1.0）、ABTS（145.80±0.99）和FRAP（171.89±0.71）mg Trolox当量/100g干重（DW）。总酚含量（108.86±0.63）mg GAE当量/100g DW和总黄酮含量（86.79±0.83）mg儿茶素当量/100g DW在[具体发酵糙米名称未给出]FBR中也观察到最高。此外，使用超高效液相串联色谱四极杆飞行时间质谱（UHPLC-QTOF/MS）和细胞抗氧化测定（CAA）的植物化学图谱显示，[具体发酵糙米名称未给出]FBR是一种强大的抗氧化剂，含有丰富的生物活性化合物，如γ-氨基丁酸、香豆素、肉桂酸、丁酸、抗坏血酸、烟酸和硬脂酸。这项研究扩展了目前关于发酵影响的知识，发酵导致糙米中抗氧化能力增强以及含有丰富的与健康相关的生物活性化合物。所获得的结果可能为使用发酵糙米生产功能性食品提供有用信息。
