Cellulolytic and xylanolytic enzyme combinations in the hydrolysis of red rice bran: A disparity in the release of nutraceuticals and its correlation with bioactivities.

Sapna, I. and Jayadeep, A. (2022) Cellulolytic and xylanolytic enzyme combinations in the hydrolysis of red rice bran: A disparity in the release of nutraceuticals and its correlation with bioactivities. LWT - Food Science and Technology, 154. p. 112856. ISSN 0023-6438

PDF LWT - Food Science and Technology 154 (2022) 112856.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Multienzyme-aided processing is recommended as an effective method for releasing the bioactive compounds bounded to rice bran’s cell wall matrix. This study aims to investigate the optimal cellulolytic-xylanolytic enzymes combination (CXC1 = 1.5 + 3 units, CXC2 = 3 + 2 units, CXC3 = 4.5 + 1 units per 2 g bran) for improving the release of nutraceuticals and bioactivities from red rice bran compared to control. The results showed significant (p ≤ 0.05) synergistic activities at CXC2 combination with the highest increase in ferulic acid (253%) in soluble phenolics, p-coumaric acid (66%) in bound phenolics and γ-oryzanol fractions (41%–743%). Bioactivity assays showed that all three enzyme combinations exhibited higher ferric reducing power (~71%), DPPH• (~13%), nitric oxide (~114%) scavenging and inhibition of human LDL oxidation (~13%–34%). While CXC1 and CXC2 increased superoxide anion (~153%) and hydroxyl radical (~44%) scavenging activities. Correlation study showed soluble phenolics, ferulic, caffeic acid and 24-methylenecycloartanyl ferulate, exhibiting positive correlation while protocatechuic acid and γ-tocopherol negative correlation with bioactivities. Thus, applying an optimal cellulolytic-xylanolytic enzyme combination is a potential approach for processing the rice bran into a functional food ingredient.

Item Type:	Article
Uncontrolled Keywords:	Enzyme combination Phenolics Tocols γ-oryzanol Bioactivity
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 May 2022 09:14
Last Modified:	19 May 2022 09:14
URI:	http://ir.cftri.res.in/id/eprint/15259

Actions (login required)

View Item