Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice. (15th December 2022)

• Record Type: Journal Article
• Authors: Zhang, Duqin; Ye, Yanjun; Tan, Bin
• Is Part Of: Food chemistry. Volume 397(2022)
• Publication Date: 2022-12-15
• Subjects: Brown rice -- Strains -- Solid-state fermentation -- Bioactive compounds -- Microstructure; BR brown rice -- SSF solid-state fermentation -- SDF soluble dietary fiber -- IDF insoluble dietary fiber -- TAX total arabinoxylans -- WEAX water-extractable arabinoxylans -- GAE gallic acid equivalent, CE, catechin equivalents; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133735
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Bioactive compound contents in brown rice improved after solid-state fermentation. Solid-state fermentation increased dietary bioavailability of bioactive compounds. Outer cortex was separated from starch endosperm after solid-state fermentation. Solid-state fermentation had softening, peeling and dissolution act on brown rice. Aspergillus oryzae and Lactiplantibacillus plantarum performed better than others. Abstract: The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased ( p < 0.05 ). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum, greatly enhanced the bioactive compound content in BR and has great potential in BR processing.