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. 2021 Jul 5;10(7):1077.
doi: 10.3390/antiox10071077.

Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Akanksha Tyagi  1 , Umair Shabbir  1 , Ramachandran Chelliah  1 , Eric Banan-Mwine Daliri  1 , Xiuqin Chen  1 , Deog-Hwan Oh  1
Affiliations

Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Akanksha Tyagi et al. Antioxidants (Basel). .

Abstract

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 (Oryza sativa 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 Limosilactobacillus reuteri, 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 Limosilactobacillus reuteri 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 L. reuteri 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.

Keywords: UHPLC-QTOF/MS; antioxidants; brown rice; fermentation; health benefits; oxidative stress; untargeted metabolomics.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Heat map showing levels of phenolic compounds in raw and LABs fermented BR samples.
Figure 2
Figure 2
Heat map showing levels of amino acids in raw and different fermented BR samples.
Figure 3
Figure 3
Heat map showing levels of fatty acids in raw and different LABs fermented BR samples.
Figure 4
Figure 4
Effect of L. reuteri FBR extracts on viability of Caco-2 cells analyzed by Ez cytox assay kit. Cells were treated with an increased concentration of L. reuteri FBR extracts for 12 h. Data are represented as means ± standard deviations (n = 3).
Figure 5
Figure 5
In Caco-2 cells, peroxyl radical-induced oxidation of DCFH to DCF and ROS inhibition by raw BR and L. reuteri FBR extract (A,B) showing the effect of dose-dependent inhibition of L. reuteri FBR extracts (0.5–5 mg/mL). Data were represented as means ± standard deviations (n = 3) with one way ANOVA. The columns with different letters (a–d) show significant differences using Tukey’s test at p < 0.05.
See this image and copyright information in PMC

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