Bioactive components and anti-photoaging activity of Aspergillus oryzae fermented rice bran extract

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-03-13 DOI:10.1016/j.fbio.2025.106354

Minglong Wang , Wei Yang , Mengxuan Chen , Xiaoli Zhou , Yiming Zhou

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引用次数: 0

Abstract

Rice bran, as the main byproduct of rice processing, has a promising industrial application prospect due to its various bioactive components. In this study, Aspergillus oryzae was applied for solid-state fermentation of rice bran to prepare an extract with potential anti-photoaging properties. The differential compounds between unfermented and fermented rice bran extracts were analyzed by Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LCMS-QTOF) and the anti-photoaging activity was evaluated based on a model of UVB-induced human immortalized keratinocytes (HaCaT) photoaging. A total of 448 different bioactive components, divided into 17 categories, were identified. The content of sinapic acid, tricin, 3-coumaric acid, vanillic acid, ferulic acid and salicylic acid were significantly increased by 23.62, 19.14, 21.07, 14.27, 16.39 and 2.07 folds, respectively, after fermentation. Moreover, the fermented rice bran extract can effectively enhance the activity of antioxidant enzymes and decrease the levels of malondialdehyde (MDA), matrix metalloproteinase-1 (MMP-1) and interleukin-6 (IL-6) in UVB-induced photoaged HaCaT cells.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.