Abstract
Black rice bran (BRB) was reported to have several bioactive compounds which can potentially as antioxidant and reduce the colon cancer incidence. Fermentation was reported to be able to increase bioavailability through deliberating the bioactive compounds from the cellular matrix. The aim of this study was to improve the bioavailability of BRB bioactive compounds which offer beneficial health properties as antiproliferative against colon cancer cell WiDr and confer antioxidant activity by fermentation. The study was conducted in 4 groups of different condition: non-fermented, the use of R. oryzae, R. oligosporus, and combination of R. oryzae + R. oligosporus for fermentation starter, respectively. BRB fermentation was conducted in 72 and 96 hours. Each of fermented BRB (FBRB) was then extracted by using 70% ethanol and methanol, respectively. Extracts derived from FBRB were evaluated for their availability of total phenolic content (TPC) by using total phenolic analysis, antioxidative activity by using DPPH and FRAP assay, and antiproliferative properties toward colon cancer WiDr by using MTT assay. The result of these studies showed that an increased amount of TPC of the ethanolic and methanolic extract of FBRB when compared to non-fermented BRB (NFBRB). Consequently, DPPH and FRAP antioxidant capacity of FBRB was higher than that of NFBRB. The antiproliferative activity of FBRB against colon cancer cells, WiDr, was also shown to be higher activity than that of NFBRB (As shown on IC50 extract). This results indicated that BRB could optimally increase its antioxidant and antiproliferative activity by fermentation.
Highlights
Free radicals and Reactive Oxygen Species (ROS) has already known as the cause of oxidative cellular and molecular injuries that have been associated with initiation and development of non-communicable diseases (NCDs), including cancer[1,2]
Total Phenolic Content of Black Rice Bran Extract Result of analysis indicated that there are significant difference between TPCof BRB extracted with methanol and 70 % ethanol (Figure 1), where ethanolic fraction has relatively higher total phenolic content (TPC) compared to the methanolic fraction
The higher value is indicated by bioactive compounds distributed in the BRB that is dominated by phenolic components, mostly of a polarmolecule
Summary
Free radicals and Reactive Oxygen Species (ROS) has already known as the cause of oxidative cellular and molecular injuries that have been associated with initiation and development of non-communicable diseases (NCDs), including cancer[1,2]. Many of studies have reported, that the intake of antioxidantcontaining food materials has been correlated with a reduction in cancer and other NCDs through oxidative cellular prevention[3]. The antioxidative activity of BRB are mainly influenced by the composition of many phenolic acids (ferulic, gallic, p-coumaric, protocatechuic, caffeic, vanillic, dan syringic) and others bioactive components, such as anthocyanin, oryzanol, tocotrienol, and tocopherol[5,6,7]. Many BRB bioactive components were reported having the antiproliferative activity and invasion capability against cancer cells[8,9]. To the best of our knowledge, there is novel study regarding the exploration of potentials of Indonesia BRB variety applications
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