Enhancement of Biological Activities and Phytochemical Compounds of Oryza sativa L. Extract through Probiotic Fermentation

Abstract

This study aimed to enhance the biological effects and phytochemical content of probiotic fermented red jasmine rice (Oryza sativa L.) extract to apply as a functional ingredient in anti-aging application. In addition, safety evaluation in terms of cytotoxicity and irritation profile were explored. Lactobacillus plantarum and Lactobacillus rhamnosus were used to ferment the aqueous extract of red jasmine rice to produce fermented extracts as BG and LRB, respectively. The biological potentials in terms of antioxidation, anti-enzymatic effects and anti-inflammation with cytotoxicity of fermented extracts were evaluated and compared with nonfermented extract. In addition, alteration in phytochemical constituents of the probiotic-fermented extracts from nonfermented extract were illustrated by synchrotron radiation–based–FTIR microspectroscopy (SR-FT-IR). The results revealed that BG and LRB demonstrated improved antioxidant and anti-tyrosinase effects compared to the control. Additionally, BG and LRB significantly increased the total phenolic contents corresponding to the enhanced biofunctional effects confirmed by SR-FT-IR. Moreover, BG showed a satisfactory safety in human skin cell lines and Hen's egg chorioallantoic membrane. This study implied augmentative effect of probiotic fermentation on the bioactive efficacy of red jasmine rice. Additionally, the safety investigation confirmed that this fermented extract could be used as a functional novel ingredient for anti-aging nutraceutical and cosmetic applications.