Phytochemical Profiling and Cellular Antioxidant Activity of Limosilactobacillus reuteri Fermented Brown Rice Reveal it as a potential Dietary Antioxidantive and Stress-Reducing Target

다국어 초록 (Multilingual Abstract)

In this study, Limosilactobacillus reuteri generated the highest levels of GABA after fermentation. To ascertain whether germination can improve the GABA levels of brown rice, raw brown rice (Raw), germinated brown rice (Germ), fermented brown rice (Ferm) and fermented-germinated brown rice (G+F) were compared. Then, antioxidant activities were investigated for all the samples. In Ferm BR, DPPH (114.40±0.66), ABTS (130.52±0.97) and FRAP (111.16±1.83) mg Trolox equivalent 100g, dry weight (DW), were observed as the highest among all samples. Total phenolic content (97.13±0.59) and total flavonoids contents (79.62±1.33) mg GAE/100 g and catechin equivalent/100 g, DW, were also found to be highest in fermented BR. Further, phytochemical profiling using UHPLC-Q-TOF MS/MS and cell antioxidant assay revealed L. reuteri fermented BR as a strong antioxidant with the abundance of bioactive compounds, such as GABA, tryptophan, coumaric acid, L-ascorbic acid, linoleic acid, β-carotenol, eugenol, 6-gingerol, etc., as well as bioactive peptides which could contribute to the health-promoting properties of L. reuteri fermented brown rice.