Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.

Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice.

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN THI THU HUYEN Topic title: NUTRACEUTICAL PRODUCTS FOR OLD AGE CITIZEN FROM TWO VARIETIES OF FERMENTED GERMINATED BROWN RICE BACHELOR THESIS Study Mode: Full-time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2013-2017 Thai Nguyen, 26/06/2017 THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN THI THU HUYEN Topic title: NUTRACEUTICAL PRODUCTS FOR OLD AGE CITIZEN FROM TWO VARIETIES OF FERMENTED GERMINATED BROWN RICE BACHELOR THESIS Study Mode: Full-time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2013-2017 Supervisors : Assoc Prof Orapin Kerdchoechuen PhD Dinh Thi Kim Hoa MsC Thai Nguyen, 26/06/2017 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Major Food Technology Student name Nguyen Thi Thu Huyen Student ID DTN 1353170080 Thesis Title Nutraceutical products for old age citizen from two varieties of fermented germinated brown rice Supervisors Assoc Prof Orapin Kerdchoechuen PhD DinhThi Kim Hoa.MsC Abstract: The purpose of this study was to evaluate nutrition compositions and antoxidant activities of fermented germinated brown rice berry and Khao Dawk Mali 105 (KDML 105) The germinated brown rice (GBR) was performed with soaking in water at pH 6.5 at room temperature for 48 h Then, GBR was fermented by Aspergillus oryzae at 28 °C for days The results showed that protein, total phenolic and antioxidant activities of germinated brown rice and fermented germinated brown rice from two varieties were increased and these values in fermented germinated brown rice were greater than that of germinated brown rice Moreover, fat, fiber, ash, and carbohydrate decreased The fermented germinated rice could be applied as nutritional food for old age citizen in several forms such as:drink, capsule, powder Keywords: Nutraceutical, fermention, germination, brown rice rice berry, KhaoDawk Mali 105 Number of pages: Date of Submission: 36 26/06/2017 i ACKNOWLEDGEMENT Firstly, I would like to express my greatest and sincere gratitude to both supervisors Assoc Prof Dr Orapin Kerdchoechuen of the school of Bioresources and Technology, King Mongkut´s University of Technology, Thonburi (KMUTT), Thailand and MsC Dinh Thi Kim Hoa from the Biotechnology and Food Technology faculty of Thai Nguyen University of Agriculture and Forestry (TUAF), Vietnam.Whose have valuable advices, suggestions, supporting, encouragement guidances for my thesis I also would like to express my greatest and sincere gratitude to Assoc Prof PhD Natta Laohakunjit, Dr NattaponKaisangsri, Dr NapapornSae-Lee, Dr Napassorn Peasura and other researchers, members on laboratory who have helped me, taught me during the time of my internship Beside, I would like to express my greatest to my teacher at TUAF, PhD Duong Van Cuong, MsC Trinh Thi Chung who have contributed to making this work and sharing precious experiences for me Finally, I would like to express my sincere gratitude and appreciation to my parents also the members of my family and my friends who always encourage and support me ii CONTENTS List of Fingures……………………………………………………………………… v List of Table.s… …………………………………………………………………… vi List of Abbreviations………………………………………………………………….vii PART INTRODUCTION 1.1 Rationale 1.2 Nutraceutical 1.3 Brown rice 1.4 Germinated brown rice 1.5 Fermented germinated brown rice 1.6 Objective 1.7 Scopes 1.8 Hypothesis PART MATERIALS AND METHODS 2.1 MATERIALS 2.1.1 Preparationsamples …………….8 2.1.2 Preparation Microorganism 2.1.3 Equipments and chemicals 2.2 METHODS 2.2.1 Germination method 2.2.2 Fermented method 2.2.3 Proximate method 10 2.2.3.1 Moisture analysis 10 2.2.3.2 Protein analysis 10 iii 2.2.3.3 Fat analysis 11 2.2.3.4 Ash analysis 11 2.2.3.5 Fiber analysis 12 2.2.3.6 Carbohydrate 12 2.2.4 Analyze of Antioxidant activity 12 2.2.4.1 Analyze DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity 12 2.2.4.2Analyze ABTS (2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity 13 2.2.4.3 Determination of total phenolic content 13 PART RESULTS AND DISCUSSION 15 3.1 Nutrients composition of control, germinated and fermented germinated rice berry and Khao Dawk Mali 105 15 3.2 Antioxidant activity and total phenolic content of control, germinated and fermented germinated rice berry and Khao Dawk Mali 105 16 PART CONCLUSION 20 REFERENCES 21 APPENDIX A .24 APPENDIX B .26 iv LIST OF FIGURES Figure 1: Structure of the rice grain ( Juliano and Bechtel, 1985)……………………1 Figure Rice Berry………………………………………………………………… Figure Khao Dawk Mali 105… ……………………………………………………5 Figure DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of rice Berry and Khao Dawk Mali 105) 16 Figure ABTS (2,2’-azino-bis-3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity of rice berry and Khao Dawk Mali 105 .17 Figure Total phenolic content in control, germinated and fermented germinated seeds of rice berry and Khao Dawk Mali 105 17 Figure Trolox at 517 nm for determination of DPPH .26 Figure Trolox at 734 nm for determination of ABTS 26 Figure Gallic acid at 750 nm for determination of Total phenolic content 27 v LIST OF TABLES Table Nutrition value of brown rice compare white rice……………………………3 Table Energy need improve for adult and old age Table Nutrients composition of control, germinated and fermented germinated rice Berry by A.oryzae…………………………………………………………………….15 Table 4.Nutrients composition of control, germinated and fermented germinated KhaoDawk Mali 105 by A.oryzae …………………………………………………15 Table 5.DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of rice berry and Khao Dawk Mali 105 24 Table ABTS (2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity of rice berry and Khao Dawk Mali 105 24 Table 7: Total phenolic content of rice berry and Khao Dawk Mali 105 25 vi LIST OF ABBREVIATIONS A.oryzae Aspergillus oryzae BR Brown rice KDML Khao Dawk Mali GAE Galic Acid Equivalent GBR Germinated brown rice hr Hour g gram µl Microlitre mg milligram mcg microgram mL Mililitre mM MiliMol ppm Parts per million RB Rice Berry vii PART INTRODUCTION 1.1 Rationale Rice is one of the most consumed cereal in the world, and it is cultivated in over 100 countries and plays a fundamental role as food of more than half of the world’s population (Wu et al., 2013) It is generally considered a semi-aquatic annual grass plant and has scientific name: Oryza sativa L About 20 species of the genus Oryza are recognizaed, but nearly all cultivated rice is Oryza sativa L (FAO,1993) The species O.sativa, can be categorized into three subspecies that are Japonica(planted in temperate area such as Japan and China), Javanica(planted only in Indonesia) and India (planted in tropical area such as India and Philipines, including Thailand) (Juliano and Bechtel, 1985) More than 90% of the world’s rice is produced in Asia, and 2.5 billion people subsist on it (Zemin, 2003).Rice is the most important crop in Thailand It is not only for the local consumption, rice is the one of the leading export products to all over the world Thailand consumes about 55% of its rice production while the remaining 45% is exported to the world market (Vanichanont, 2004) Rice is also classified into three types by grain size, with names are: short-grain,medium-grain and long-grain rice Short and medium-grain varieties have low amylase content(1220%) and some long –grain varieties have intermediate amylase content (20-25%) and others have high amylase content (> 25%) ( Juliano and Bechtel,1985) Figure 1: Structure of the rice grain ( Juliano and Bechtel, 1985) 0.4, 0.6, 0.8 mM All analyses were performed in triplicate Percentage of scavenging activity was determined by using the following equation: DPPH radical scavenging activity (%) = [( )*+,- - )/,01+2 / )*+,- ] x 100 Where: )*+,- : Absorbance at 517 nm of ml ethanol 95% )/,01+2 : Absorbance at 517 nm of 0.15 ml supernatant + 2.85 ml DPPH working solution 2.2.4.2Analyze ABTS (2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity Radical scavenging activity was determined by using the method of Re et al (1999) with some modifications Firstly, the ABTS radical cation was generated by the interaction of ABTS (7 mM, 20 ml) and 2.45 mM K2S2O8 ( 2.45mM, 10 ml), ratio 2:1 was mixed and incubated at room temperature for 12 hr in the dark to get a dark green solution Before analysis, the solution was diluted with distilled water to reach the absorbance of 0.73-0.67 at 734 nm using a UV-VIS Spectrophotometer (1601, Thermo scientific, USA) For measurement, 3960 µl of ABTS solution was mixed with 40 µl of the supernatant and incubated at room temperature for minsin the dark then measured the absorbance at 734 nm The standard curve is Trolox (6-hydroxy2,5,7,8-tetramethylchroman-2-carboxylic acid) with concentrations: 0, 0.4, 0.8, 1.2, 1.6 mM All analyses were performed in triplicate.The results were expressed as mM Trolox/ gram dry weight 2.2.4.3 Determination of total phenolic content The Folin-Ciocalteu method was used to determine the total phenolic content in each sample (Kamariah Long et al., 2015) Firstly, to create supernatant solution similarly to the DPPH analysis From supernatant take out ml and mix with5ml (10%) Folin-Ciocateu and 4ml of 7.5% Sodium Carbonate.Samples were incubated for 30 mins in the dark at room temperature then measure the absorbance at 750nm by the Spectrophotometer (Thermo scientific, UV-1601, USA) This standard curve was created by using Galic acid with concentrations: 20, 40, 60 80, 100 ppm All analyses were performed in triplicate The results were expressed as mg gallic acid equivalent (GAE)/ 100 gram dry weight 13 PART RESULTS AND DISCUSSION 3.1 Nutrients composition of control, germinated and fermented germinated rice berry and KhaoDawk Mali 105 The major nutritional compositions (protein, fat, fiber, ash and carbohydrate) of two brown rice varieties: Control rice berry and control KDML 105, germinated rice Berry and varieties KDML 105 and fermented germinated rice berry and varieties KDML 105 are shown in the Table and Table Protein content of control samples is lowest Theproportion of proteinonin rice berry: 9%, on KDML 105: 8.17% Fat, fiber, ash, carbohydrate contents of control rice berry and KDML 105 were: 3.66%, 0.64%, 1.12%, 85.58% and 3.79%, 0.85%, 1.78%, 85.41% Table Nutrients composition of control, germinated and fermented germinated rice berry by A.oryzae Rice Berry Control Germinated Protein (%) 9±0.46 9.67±0.42 10.68±0.76 Fat (%) 3.66±0.13 3.35±0.51 3±0.44 Fiber (%) 0.64±0.06 0.56±0.11 0.54±0.11 Ash (%) 1.12±0.02 0.93±0.22 0.83±0.07 Carbohydrate(%) 85.58±0.65 85.49±0.79 Fermented with A.oryzae 84.95±1.06 Value are expressed as dried basis All data are the mean ± SD of three replicates 14 Table Nutrients composition of control, germinated and fermented germinated Khao Dawk Mali 105 (KDML 105) by A.oryzae KDML 105 Control Germinated Fermented with A.oryzae Protein (%) 8.17±0.70 9.58±0.78 10.08±0.40 Fat (%) 3.79±0.55 3.23±0.29 3.19±0.15 Fiber (%) 0.85±0.17 0.56±0.12 0.32±0.00 Ash (%) 1.78±0.53 1.27±0.11 1.13±0.07 Carbohydrate (%) 85.41±0.25 85.36±0.65 85.28±0.19 Value are expressed as dried basis All data are the mean ± SD of three replicates From the table and table we can see that after germination process the percentage of proteinin rice berry and KDML 105 was much higher than that of control samples Ohtsubo et al.(2004) found that protein content was increased in germinated brown rice Because water takes away the hormone from the embryo to the aleurone layer, and then activates hydrolysis enzymes that degrade the protein into amino acids However, fat, fiber, ash, carbohydrate contents of both germinated rice berry and germinated KDML 105 were decreased during the germination of seeds This can be understood that fat was used as the major source of cacbon for seed growth (Bau et al., 1997) Ham et al (2008) also suggested that fatty acids are oxidized to carbondioxide and water to generate energy for germination Wang et al (1997) reported that the differences in ash content after soaking in a specific duration were due to the decrease of ash content The reason why carbohydrate content reduced can be explained that during germination, carbohydrate was used as the source of energy for embryonic growth (Vidal- Valverde et al., 2002) Finally, nutrition composition of rice berry and KDML 105 rice that were fermented and germinated by A.oryzae has the highest protein percentage Fat, fiber, ash, carbohydrate were lowest 15 3.2 Antioxidant activity and total phenolic content of control, germinated and fermented germinated rice berry and KhaoDawk Mali 105 3.2.1 DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of Rice berry and KhaoDawk Mali 105 0,9 0,81 0,8 0,7 mM Trolox 0,6 0,5 0,4 Control seeds 0,42 0,4 Germinated seeds 0,33 0,3 0,24 0,19 0,2 Fermented germinated seeds 0,1 Rice berry KDML 105 Figure DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of rice berry and KhaoDawk Mali 105 3.2.2 ABTS (2,2’-azino-bis-3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity of rice berry and Khao Dawk Mali 105 1,8 1,62 1,6 mM Trolox 1,4 1,2 Control seeds 0,8 0,78 0,66 Germianted seeds 0,62 0,6 0,42 0,37 0,4 Fermented germinated seeds 0,2 Rice Berry KDML 105 Figure ABTS (2,2’-azino-bis-3-ethylbenzthiazoline-6-sulfonic) radical scavenging activity of rice berry and Khao Dawk Mali 105 16 3.2.3 Total phenolic content of rice berry and Khao Dawk Mali 105 200 178,51 mg GAE/ 100g DW 180 160 140 120 100 Control seeds 82,25 Germinated seeds 80 64,48 60 54,93 47,44 41,94 Fermented germinated seeds 40 20 Rice berry KDML 105 Figure Total phenolic content in control, germinated and fermented germinated seeds of rice berry and Khao Dawk Mali 105 Figure 4, 5, illustrates thatthe antioxidant activity and total phenolic of varieties of brown rice (rice berry and KDML 105) increased with all control, germinated and fermented germinated samples The highest number went onfermented germinated seeds and the lowest went on control samples Total phenolic content on control rice berry was64.48 mg/100gDW and ‘KDML 105’ rice was 41.94 mg/100g DW Fermented germinated brown rice had higher total phenolic content than that of germinated rice berry The bar charts also indicate that the total phenolic contentsof rice berry were much higher than that of KDML 105’ for three types of treatment of materials.During germination seeds undergo series of events that start with imbibitions of water of the dry seedsand terminates with the elongation of embryonic axis (Kaukovirta et al., 2008).During this process hydrolytic enzymes activate and break down the stored nutrients such as phenolic acids which serve as structural elements as well as protective factor against environmental changes (Chen et al., 2003) On the other hand, soaking rice in water also augments the level of phenolic constituents in the grain due to their liberation 17 from conjugated phenolic glycosides by the action of ᵦ-glucosidase (Singaravadivel and Raj, 1979) Antoxidant activity (DPPH, ABTS method) on control rice berry was 0.33; 0.66 mM Trolox/g DW, respectiveyly and on ‘KDML105’rice : 0.19; 0.37 mM Trolox/g DW They increased on germinated rice berry to 0.42 mMTrolox/g DW (DPPH method), and to 0.78 mM Trolox/g DW (ABTS method) For ‘KDML 105 rice’ this numberwas 0.24 mM Trolox/g DW (DPPH method) and was 0.42 mM Trolox/g DW (ABTS method) This is due to intrinsic biosynthesis of free and soluble forms of antioxidants in germinated samples through enzymatic reaction during germination process (Tian, Nakamura, &Kayahara, 2004) In recent studies, the phenolic content increased after fermentation This may be due to the fact that hydrolytic enzymes produced by fungi catalyze subtances of the seeds to release aglycones therefore result in an increase of total phenolic content as well as potential antioxidant (Rintu Banerjee et al., 2009) 18 PART CONCLUSION The nutrient composition and antioxidant ability oftwo fermeted germinated brown rice varieties (rice berry and Khao Dawk Mali 105), with useful microorganism have increased For brown rice which was germinated and fermented by A oryzaein days hadhighest nutrition contents, protein, antioxidant activity (DPPH, ABTS), total phenolic content and followed by the germinated brown rice Two controlbrown rice varieties had lowest percentage of these substances From the result of this research we can conlude that rice berry and Khao Dawk Mali 105 when germinated and fermented with A.oryzae are very good for the old age people These new types of brown rice should be applied as functional food for the elder in drinkable, capsule, powder shapes 19 REFERENCES Association of Official Analytical Chemists (AOAC) (2000) Official Methods 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(mMTrolox/g DW) of KDML105(mMTrolox/g DW) Control 0.66b 0.37b Germinated 0.78b 0.42b Fermented 1.62a 0.62a F-test (Pr>F) ** * C.V (%) 6.604 17.797 The different in columns separated by small indicate statistical significance according to the Ducan’s New Multiply Range Test (p≤0.05) ** = statistically significant at p