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Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran
Authors:Hyun Joo Yoon  Kyoung Ah Lee  Jae Hoon Lee  Hyue Ju Jin  Hyun Jung Kim  Kee‐Tae Kim  Hyun‐Dong Paik
Affiliation:1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea;2. Department of Food Bioengineering, Jeju National University, Jeju, Korea;3. Bio/Molecular Informatics Center, Konkuk University, Seoul, Korea
Abstract:Black rice bran was fermented with Bacillus subtilis KU3 isolated from Korean traditional food, Kimchi. Antioxidant and cytotoxic activities of the fermented black rice bran were investigated. Total phenolic and anthocyanin contents decreased from 171.54 mg GAE g?1 and 2.31 mg g?1 to 139.13 mg GAE g?1 and 2.12 mg g?1, respectively, after fermentation. Antioxidant activities determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, β‐carotene bleaching and ferric thiocyanate assay were correlated with total phenolic and anthocyanin contents. Non‐fermented black rice bran extract (NFBE) showed greater antioxidant activities than fermented black rice bran extract (FBE). Cytotoxic activities measured by MTT assay showed that both NFBE and FBE had over 50% activities. The cytotoxic activities of FBE against MCF‐7 and HeLa cells were 71.65% and 68.07%, respectively, at 8.0 mg mL?1, but those of NFBE were lower than 50%. These results suggested that the cytotoxic activity of black rice bran improved through fermentation, while antioxidant activity reduced.
Keywords:Antioxidant activity     Bacillus subtilis     black rice bran  cytotoxic activity  fermentation
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