Effect of Fungal Fermentation on Tyrosinase and Elastase Inhibition Activity in Rice Bran

被引：9

作者：

Jamaluddin, Anisah ^{[1
]}

Abd Rashid, Nur Yuhasliza ^{[1
]}

Abd Razak, Dang Lelamurni ^{[1
]}

Sharifudin, Shaiful Adzni ^{[1
]}

Long, Kamariah ^{[1
]}

机构：

[1] Persiaran MARDI UPM, MARDI, Bioproc Programme, Biotechnol Res Ctr, Upm Serdang 43400, Selangor, Malaysia

来源：

2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD | 2014年 / 2卷

关键词：

Rice bran; solid-state fermentation; Monascus purpureus; Aspergillus niger; tyrosinase; elastase; phenolic acids; SOLID-STATE FERMENTATION; ANTIOXIDANT ACTIVITY; ACID PRODUCTION; MIXED-CULTURE; ZYMOMONAS-MOBILIS; LENTINUS-EDODES; LACTIC-ACID; PHENOLICS; PLANTS;

D O I：

10.1016/j.aaspro.2014.11.036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This study was carried out to evaluate the effect of solid-state fermentation (SSF) on cosmeceutical functionalities of rice bran using GRAS fungal strains namely Monascus purpureus and Aspergillus niger. Analysis on water extracts demonstrated the enhancement in tyrosinase and elastase enzyme inhibition activity in comparison to the unfermented substrate. High performance liquid chromatography (HPLC) analysis exhibited that the ferulic acid component which commonly related to cosmeceutical purposes has increased about 2 to 5-fold in all fermented extracts. Results indicated that the SSF can be an efficient strategy to improve bioactivities in rice bran with associated enhancement of cosmeceutical functionality. (C) 2014 The Authors. Published by Elsevier B.V.

引用

页码：252 / 256

页数：5

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