Rice bran fermented with saccharomyces boulardii generates novel metabolite profiles with bioactivity.
J Agric Food Chem
; 59(5): 1862-70, 2011 Mar 09.
Article
in En
| MEDLINE
| ID: mdl-21306106
ABSTRACT
Emerging evidence supporting chronic disease fighting properties of rice bran has advanced the development of stabilized rice bran for human use as a functional food and dietary supplement. A global and targeted metabolomic investigation of stabilized rice bran fermented with Saccharomyces boulardii was performed in three rice varieties. Metabolites from S. boulardii-fermented rice bran were detected by gas chromatography-mass spectrometry (GC-MS) and assessed for bioactivity compared to nonfermented rice bran in normal and malignant lymphocytes. Global metabolite profiling revealed significant differences in the metabolome that led to discovery of candidate compounds modulated by S. boulardii fermentation. Fermented rice bran extracts from three rice varieties reduced growth of human B lymphomas compared to each variety's nonfermented control and revealed that fermentation differentially altered bioactive compounds. These data support that integration of global and targeted metabolite analysis can be utilized for assessing health properties of rice bran phytochemicals that are enhanced by yeast fermentation and that differ across rice varieties.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oryza
/
Saccharomyces
/
Seeds
/
Fermentation
Limits:
Humans
Language:
En
Journal:
J Agric Food Chem
Year:
2011
Document type:
Article
Affiliation country:
United States