Relationship between biological activities and bioactive compounds in the fermented rice sap

• Main Authors: Manosroi A., Ruksiriwanich W., Kietthanakorn B.-O., Manosroi W., Manosroi J.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-80054684527&partnerID=40&md5=e5a1d35736609c7978e9a3bcee5d3e00; http://cmuir.cmu.ac.th/handle/6653943832/4632
• Institution: Chiang Mai University

Various rice (Oryza sativa L. var. indica), including white plain, purple plain, brown plain, white glutinous and purple glutinous rice, were fermented with Look Pang (a mixed culture of yeasts and molds). The sap samples were assayed for the bioactive compounds (unsaturated fatty acids, total phenolic compounds and total anthocyanin) and the biological activities (antioxidative, tyrosinase inhibition, cell proliferation and MMP-2 inhibition activities). The fermented purple plain sap samples at day 6th of the fermentation period showed high antioxidative, the highest tyrosinase inhibition and MMP-2 inhibition activities with low cytotoxicity to normal human skin fibroblast by SRB assay in comparing to other rice sap samples. This study has indicated the strong positive relationship between the bioactive compounds and the biological activities of the purple rice sap which can be further developed as functional foods and cosmetics. © 2011 Elsevier Ltd.