Antioxidant and anticancer properties of nano and fermented-nano powders of wheat and rice by-products

• Published in: Discover Food Vol. 2; no. 1
• Main Authors: Yousif, El-Sayed, Yaseen, Attia, Abdel-Fatah, Abdel-Fatah, Shouk, Abdel-Hafeez, Gdallah, Mohamed, Mohammad, Ayman
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.12.2022; Springer Nature B.V
• Subjects: Acids; Agriculture; Antioxidants; Bioactive compounds; Bioavailability; Cancer; Chemistry; Chemistry and Materials Science; Dietary fiber; Fermentation; Food Microbiology; Food Science; Nutrition; Phenols; Phytochemicals; Raw materials; Rice bran; Wheat bran; Yeast; Japan; Egypt; Solid-state fermentation; Wheat germ; Antioxidant; Rice bran; Nanotechnology; Wheat bran; Cytotoxic activity
• ISSN: 2731-4286; 2731-4286
• DOI: 10.1007/s44187-022-00032-6

In this study, nano and fermented-nano powders of wheat and rice by-products were prepared by superfine grinding of raw and solid-state fermented materials. Effects of fermentation and superfine grinding on phytochemical content, phenolic acids profile as well as antioxidant and anticancer activity were investigated. The results revealed that, phenolic contents of fermented-nano wheat bran (FNWB), fermented-nano wheat germ (FNWG) and fermented-nano rice bran (FNRB) increased by 40.5, 59.2 and 27.9%, respectively compared to their raw samples. The free, conjugated and bound forms of most identified phenolic acids apparently increased. Also, the antioxidant activity of nano and fermented-nano forms significantly increased compared to its raw materials. The anticancer activity of nano and fermented-nano materials against human colon cancer cell line (HCT 116) increased compared to its raw materials. Nano rice bran (NRB) extract was the most effective one with IC 50 value of 4.10 mg/mL under the investigated condition. The obtained results indicated that superfine grinding and solid-state fermentation could change the rigid microstructure and liberate bioactive compounds, which enhanced their bio-accessibility and bioavailability to improve bran functionality and usability.