| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 50 Number 2
Volume 50 Number 1
Volume 49 Number 6
Volume 49 Number 5
Volume 49S Number 1
Volume 49 Number 4
Earlier issues Botak Empire
Maxwin Botak Empire
Botak Empire Scatter
Daftar Botak Empire
Botak Empire Rekomendasi
Botak Empire Menang
Botak Empire Akun Pro
Scatter Botak Empire
Botak Empire Deposit Receh
Empire88 Slot 4D
Botak Empire Alternatif
Volume  Number 

previous article next article

Research articles

ScienceAsia 49 (2023):ID 63-69 |doi: 10.2306/scienceasia1513-1874.2023.131

Effect of solid-state fermentation on amino acid profile and phytochemicals of red rice bran

Thidarat Somdeea,*, Sawan Thitusutthia, Theerasak Somdeeb, Theeraphan Chumroenpahtc, Aravan Mungvongsad

ABSTRACT:     We aimed to evaluate the effects of solid-state fermentation (SSF) on red rice bran, specifically for a new rice variety (RD69,Tubtim Chumphae) in Thailand. Fermentation of red rice bran with Aspergillus oryzae was continued for 6 days at 30 ?C, and LC MS/MS was used to determine the free amino acid composition, antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, presence of phenolic and flavonoid compounds, and cytotoxicity in HeLa cells. The results showed that SSF significantly increased (p < 0.05) the total amino acid content by 59.00% after 5 days of fermentation. Fermented red rice bran (FRRB) contained a significant increase (p < 0.05) in antioxidant activity and compounds, which reached their maximum levels by fermentation for 5 days. FRRB also exhibited increased cytotoxicity in HeLa cells compared with unfermented rice bran. The increases of cytotoxicity and antioxidant activities were due to enzymatic hydrolysis and fermentation, in correspondence with the increase in phenolic and flavonoid compounds, suggesting that enzymatic hydrolysis improves the nutritional and phytochemical properties. Notably, the duration of fermentation is a key to optimizing the biological activity of the fermented product.

Download PDF

120 Downloads 1441 Views

a Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150 Thailand
b Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002 Thailand
c Laboratory Equipment Centre, Division of Research Facilitation and Dissemination, Mahasarakham University, Maha Sarakham 44150 Thailand
d Department of Public Health, Faculty of Nursing and Health Science, Phetchaburi Rajabhat University, Phetchaburi 76000 Thailand

* Corresponding author, E-mail:

Received 17 Nov 2021, Accepted 20 Jul 2022