Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

© 2017, The Author(s). Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the blac...

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Main Authors: Chaiyavat Chaiyasut, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Suchanat Khongtan, Bhagavathi Sundaram Sivamaruthi
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/46330
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-463302018-04-25T07:34:52Z Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran Chaiyavat Chaiyasut Noppawat Pengkumsri Sasithorn Sirilun Sartjin Peerajan Suchanat Khongtan Bhagavathi Sundaram Sivamaruthi Immunology and Microbiology Agricultural and Biological Sciences Arts and Humanities © 2017, The Author(s). Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran. 2018-04-25T06:52:53Z 2018-04-25T06:52:53Z 2017-12-01 Journal 21910855 2-s2.0-85020428867 10.1186/s13568-017-0411-4 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85020428867&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/46330
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Immunology and Microbiology
Agricultural and Biological Sciences
Arts and Humanities
spellingShingle Immunology and Microbiology
Agricultural and Biological Sciences
Arts and Humanities
Chaiyavat Chaiyasut
Noppawat Pengkumsri
Sasithorn Sirilun
Sartjin Peerajan
Suchanat Khongtan
Bhagavathi Sundaram Sivamaruthi
Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
description © 2017, The Author(s). Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran.
format Journal
author Chaiyavat Chaiyasut
Noppawat Pengkumsri
Sasithorn Sirilun
Sartjin Peerajan
Suchanat Khongtan
Bhagavathi Sundaram Sivamaruthi
author_facet Chaiyavat Chaiyasut
Noppawat Pengkumsri
Sasithorn Sirilun
Sartjin Peerajan
Suchanat Khongtan
Bhagavathi Sundaram Sivamaruthi
author_sort Chaiyavat Chaiyasut
title Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
title_short Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
title_full Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
title_fullStr Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
title_full_unstemmed Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
title_sort assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of saccharomyces cerevisiae mediated fermented black rice bran
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85020428867&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46330
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