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http://dx.doi.org/10.22156/CS4SMB.2021.11.11.239

A study on anti-inflammatory activity of fermented rice bran of Saccharomycopsis fibuligera isolated from Nuruk  

Park, Yong-Won (Department of Biological Engineering, Konkuk University)
Lee, Sang-Hyun (Department of Biological Engineering, Konkuk University)
Publication Information
Journal of Convergence for Information Technology / v.11, no.11, 2021 , pp. 239-247 More about this Journal
Abstract
This paper aims to increase functionality and competitiveness through fermentation of rice bran, which is used as a raw material for alternative foods and cosmetics. Cytotoxicity and anti-inflammatory effects were confirmed using rice bran extract fermented with Saccharomycopsis fibuligera A8 isolated from Nuruk. In the case of cytotoxicity, cytotoxicity was shown at 100 ㎍/mL for rice bran extracts, but cytotoxicity was not shown for fermented rice bran extracts. Meanwhile, as a result of confirming anti-inflammatory effects through inflammatory indicators such as nitric oxide, TNF-α, IL-1β, and IL-6, rice bran extracts showed anti-inflammatory effects at concentrations of 100 ㎍/mL or higher only nitric oxide and TNF-α. And fermented rice bran extracts exhibited anti-inflammatory effects at concentrations of 25 ㎍/mL, 25 ㎍/mL, 50 ㎍/mL, and 50 ㎍/mL, respectively, exhibiting anti-inflammatory effects in lower concentration. Meanwhile, as a result of testing the cytotoxicity and anti-inflammatory effects of heat-killed S. fibuligera, it was found that the heat-killed S. fibuligera showed anti-inflammatory effect in fermented products.
Keywords
Saccharomycopsis fibuligera; Solid state fermentation; Nuruk; Fermentation; Anti-inflammation;
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