Open AccessDNA damage inhibitory effect and phytochemicals of fermented red brown rice extract
Author(s) -
Ee-Ling Kong,
Boon-Kiat Lee,
Michelle,
Irine Ginjom,
Peter Morin Nissom
Publication year - 2015
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(15)60922-7
Subject(s) - dpph , antioxidant , chemistry , fermentation , polyphenol , dna damage , food science , phytochemical , flavonoid , red rice , brown rice , reactive oxygen species , biochemistry , dna
Objective: To determine the polyphenol compounds (phenolic and flavonoid compounds),\udantioxidant activity [1,1-diphenylpicryl-2-picrylhydrazyl (DPPH) radical scavenging activity]\udand DNA damage inhibitory effect of fermented local red brown rice.\udMethods: DNA nicking assay was employed to determine the antioxidant activity of the\udfermented rice extract. Phytochemical screening was completed using standard methods and\udDPPH radical assays were used to confirm the antioxidant properties of the extracts.\udResults: After four days of fermentation, fermented red brown rice had more polyphenol\udcompounds compared to unfermented counterpart. Fermented red brown rice showed greater\udantioxidant properties with EC50 value of DPPH radical scavenging of 43.00 mg extract/mL\udor 8 mg quercetin equivalent antioxidant activity. In addition, fermented rice extract showed\udDNA damage inhibitory effect to a certain extent. It protected DNA from reactive oxygen\udspecies; however, at high concentration it might induce reductive damage to DNA, whereas,\udunfermented red brown rice showed weak DNA damage inhibitory effect.\udConclusions: Fermented red brown rice could protect DNA from oxidative damage but might\udinduce reductive damage to DNA at high concentrations