Abstract
The consumption of rice bran has been shown to have a positive effect on nutritional status and prevention of chronic diseases related to hundreds of metabolites with bioactivity. Consumption after fermentation can lead to specific beneficial effects, yet is lacking complete characterization when fermented with diverse strains. The objective of this study was to examine the effect of fermentation on the rice bran metabolite profile. Bacterial probiotics (Bifidobacterium longum, Limosilactobacillus fermentum, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus and, Escherichia coli) were used to ferment rice bran alone or after incubation with yeast probiotic Saccharomyces boulardii. Fermented rice bran was methanol extracted and analyzed by UPLC-MS/MS. The metabolome of the two fermentation types was deeply modified when compared with non-fermented rice bran. The two-step fermentation provided alternative substrate to the bacteria in a few cases. Key metabolites of high nutritional value (essential amino acids, vitamins) and gut health (arabinose, maltotriose) were identified.
Highlights
The outer layer of rice grain, rice bran, has a unique profile, as it is rich in different nutrients and phytochemicals [1]
A pilot study in healthy adults showed an increase in the proportion of the Bifidobacterium longum after consuming 30 g/day of heat-stabilized rice bran for 28 days. These findings suggested colonic fermentation of rice bran by Bifidobacterium longum may elicit health protective effects [7]
The rice bran metabolite profile in the all fermentation conditions yielded 613 unique biochemical compounds of known identity across 8 major chemical classes
Summary
The outer layer of rice grain, rice bran, has a unique profile, as it is rich in different nutrients and phytochemicals [1]. Rice bran is available everywhere where rice is produced and can be used as a lever to prevent different disorders. Rice bran, and some of its bioactive compounds, has been shown to have many benefits including prevention of colon cancer and diarrheal pathogens [2, 3]. Before rice bran is consumed, it must be heat-stabilized to inactivate rancidity-inducing enzymes (lipases, lipoxygenases) and thereby increasing its shelf life [4]. Heat-stabilized rice bran still contains a variety of bioactive compounds that span multiple chemical classes [5]. The hundreds of metabolites in heat-stabilized rice bran account for its positive effects on nutritional status and on the prevention of chronic diseases
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