Aims: Rice bran has been documented as a rich source of bioactive compounds such as gamma-oryzanol, phenolic acids, phytic acid, β-sitosterol and vitamin E, which offer beneficial health properties and confer antioxidant activity related benefits. The objective of this research is to evaluate the bioactive compounds content of fermented rice bran such as organic acids, ɣ-oryzanol, α- tocopherol and phenolic acids using three lactic acid bacteria (LAB), namely Pediococcus acidilactici, Lactococcus lactis and Pediococcus pentoseous in a solid state fermentation. Methodology and results: High performance liquid chromatography (HPLC) was used to analyze the concentration of the active compounds in rice bran. The most abundant organic acids detected in fermented rice bran samples were lactic acid and acetic acid, which showed significant improvement after fermentation. Fermentation of rice bran with P. acidilactici showed a two-fold increment in ɣ-oryzanol and α-tocopherol compared to unfermented rice bran. A higher concentration of ferulic acid was observed in rice bran fermented with P. acidilactici compared to other strains. Meanwhile, coumaric acid concentration in all fermented samples decreased significantly upon fermentation. Conclusion, significance and impact of study: These results indicated that the fermentation with LAB could enhance certain bioactive compounds production and antioxidant activity of rice bran. Therefore, improved rice bran has the potential to be used as an ingredient in functional food and cosmetic formulation. Keywords: Rice bran; bioactive compounds; fermentation, lactic acid bacteria; antioxidant activity
Fermentation ; Oryza

Aims: Brewer’s rice is one of the by-products from rice processing industry that is rich in bioactive compounds but currently underutilized. Exploitation of agro-industrial by-products as substrates in solid-state fermentation processes provides value-addition to these underutilized by-products. The purpose of this research is to evaluate the potentiality of brewer’s rice as a source of cosmeceutical or cosmetic bio-ingredient by utilizing solid-state fermentation process. Methodology and results: Brewer’s rice was submitted to solid-state fermentation with Aspergillus oryzae from MARDI’s Collection of Functional Food Culture (CFFC). Extracts of unfermented and fermented brewer’s rice were later subjected to determination of biological content and biological activities, as well as measurement of their phenolic and organic acids content. The extract of fermented brewer’s rice exhibited an increase in total phenolic and total flavonoid content and showed enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and ferric-reducing activities. Additionally, it was also found that the tyrosinase and elastase inhibition activities of fermented brewer’s rice extract is significantly higher with nearly 7- and 57-fold, respectively, than the unfermented extract. Ferulic and kojic acid – two of the most important compounds in cosmeceutical formulations, were also detected in fermented brewer’s rice extract. Conclusion, significance and impact of study Antioxidant, anti-pigmentation and anti-wrinkle properties of brewer’s rice were successfully enhanced by fermentation with A. oryzae. Fermented brewer’s rice extract has high potential to be developed as functional bio-ingredient for cosmeceutical as well as nutraceutical products.