Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid‐lowering activity in C. elegans

• Published in: Food bioengineering Vol. 3; no. 2; pp. 160 - 171
• Main Authors: Zhu, Ying, Zhang, Yanshun, Qu, Caixing, Bai, Juan, Zhao, Yansheng, Xiao, Xiang
• Format: Journal Article
• Language: English
• Published: Wiley 01.06.2024
• Subjects: bioaccessibility; fermentation; functional properties; L. plantarum; red rice
• ISSN: 2770-2081; 2770-2081
• DOI: 10.1002/fbe2.12085

Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely applied to promote nutrient release from cereals and improve bioactivity. The study aims to investigate the impact of Lactiplantibacillus plantarum (L. plantarum) dy‐1 fermentation on the bioactivities, bioaccessibility, and lipid‐lowering activities of red rice. Results indicated that fermentation significantly increased the protein and total phenolic content by 1.7 and 1.4 times of red rice, as well as the content of essential and nonessential amino acids. Fermentation remarkably increased the bioaccessibility of phenolics and the antioxidant capacity of red rice during in vitro digestion. Additionally, Caenorhabditis elegans study revealed that fermented red rice extract reduced the triglyceride content, alleviated fat deposition, and regulated lipid metabolism by altering the genes in the fatty acid oxidation and synthesis, such as daf‐16, mdt‐15, nhr‐49, fat‐5, fat‐7, and hosl‐1. Therefore, L. plantarum dy‐1 fermentation was beneficial for improving bioaccessibility and lipid‐lowering activities of red rice, which will provide a reference for utilization of red rice as a functional food. The fermentation of Lactiplantibacillus plantarum dy‐1 significantly increased the protein, total phenolic content, essential amino acids, and nonessential amino acids. Moreover, it facilitated the release of phenolics during in vitro digestion, and improved the bioactivity of red rice. Additionally, Caenorhabditis elegans study revealed that fermented red rice extract reduced the triglyceride content, alleviated fat deposition, and regulated lipid metabolism by altering the genes in the fatty acid oxidation and synthesis.