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Upgrading the antioxidant potential of cereals by their fungal fermentation under solid‐state cultivation conditions
Author(s) -
Bhanja Dey T.,
Kuhad R.C.
Publication year - 2014
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12300
Subject(s) - rhizopus oryzae , solid state fermentation , aspergillus oryzae , trolox , dpph , food science , abts , fermentation , rhizopus oligosporus , gallic acid , rhizopus , trolox equivalent antioxidant capacity , antioxidant , chemistry , aspergillus awamori , botany , biology , biochemistry
Solid‐state fermentation ( SSF ) at 30°C for 72 h with four generally recognized as safe ( GRAS ) filamentous fungi ( A spergillus oryzae NCIM 1212, A spergillus awamori MTCC No. 548, R hizopus oligosporus NCIM 1215 and R hizopus oryzae RCK 2012) showed high efficiency for the improvement of water‐soluble total phenolic content ( TPC ) and antioxidant properties including ABTS ●+ [2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonic acid)] and DPPH ● (2,2′‐diphenyl‐1‐picrylhydrazyl) scavenging capacities of four whole grain cereals, namely wheat, brown rice, maize and oat. A maximum 14‐fold improvement in TPC (11·61 mg gallic acid equivalent g −1 grain) was observed in A. oryzae fermented wheat, while extract of R . oryzae fermented wheat ( ROFW ) showed maximum of 6·6‐fold and fivefold enhancement of DPPH ● scavenging property (8·54 μ mol Trolox equivalent g −1 grain) and ABTS ●+ scavenging activity (19·5 μ mol Trolox equivalent g −1 grain), respectively. The study demonstrates that SSF is an efficient method for the improvement of antioxidant potentials of cereals and R . oryzae RCK 2012 fermented wheat can be a powerful source of natural antioxidants. Significance and Impact of the Study Antioxidant‐rich food products are getting popularity day by day. In this study, potential of solid‐state fermentation (SSF) has been studied for the improvement of antioxidant potential of different cereals by GRAS micro‐organisms. The comparative evaluation of the antioxidant potential of various fungal fermented products derived from whole grain cereals, such as wheat, brown rice, oat and maize, has been carried out. Among these, R hizopus oryzae RCK2012 ‐fermented wheat was observed as a potent source of natural antioxidants. A diet containing fermented cereals would be useful for the prevention of free radical‐mediated diseases.