Evaluation of Synergistic Effects of Lyophilized Fermented Rice Varieties, <i>Kattuyanam</i> and <i>Mappillai samba</i>: Phytochemical, Amino Acid, Antinutrient Content, and Bioactive Properties

Evaluation of Synergistic Effects of Lyophilized Fermented Rice Varieties, <i>Kattuyanam</i> and <i>Mappillai samba</i>: Phytochemical, Amino Acid, Antinutrient Content, and Bioactive Properties R. Subaratinam R. Vidya V. Suganthi

Background: Traditional rice varieties, Kattuyanam (KR) and Mappillai samba (MR), are known for their nutritional and medicinal benefits. When combined as KRMR, these rice varieties are believed to exhibit synergistic bioactive properties, including antioxidants, antibacterial, anti-inflammatory, and anticancer effects. Aim: This study aimed to evaluate the synergistic bioactive properties of KR and MR rice varieties (KRMR), focusing on their phenol and flavonoid content, amino acid profiles, antinutrient levels, and biological activities, including antioxidant, antibacterial, anti-inflammatory, and anticancer effects. Methods: KR and MR rice were combined to form KRMR, and various analyses were conducted. The phenolic and flavonoid content were measured, and amino acid profiling identified key compounds. Antinutrient assays evaluated oxalate, phytate levels, and the inhibition of amylase and glucosidase. Antioxidant activity was assessed using Ferric Reducing Antioxidant Power (FRAP) and DPPH scavenging assays. Antibacterial activity was tested against Escherichia coli and Staphylococcus aureus, while anti-inflammatory and anticancer effects were tested on HepG2 liver cancer cell lines. Results: KRMR showed high levels of phenolic and flavonoid compounds. Amino acid analysis revealed the presence of histidine, threonine, valine, and leucine. Antinutrient assays indicated variable oxalate and phytate levels and inhibition of amylase and glucosidase activities. KRMR demonstrated strong antibacterial activity against E. coli and S. aureus. Antioxidant assays revealed high FRAP and DPPH scavenging capacities. Additionally, KRMR exhibited significant anti-inflammatory and anticancer activity, particularly against HepG2 cells. Conclusion: The combination of Kattuyanam and M. samba rice (KRMR) enhances bioactive properties, demonstrating strong antioxidant, antibacterial, anti-inflammatory, and anticancer effects. KRMR is a promising source of bioactive compounds with potential health benefits. Major Findings: The study concludes by highlighting the various nutritional profiles and bioactive characteristics of the Kattuyanam and M. samba in combination, which suggests its wide variety of health benefits.
04 04 2025 681 691 1 10.18311/datasets.020012 informaticsjournals.co.in true 2024-12-12 2025-02-25 2025-04-04 Informatics Publishing Limited and Natural Remedies Pvt. Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0 10.18311/jnr/2025/47666 https://informaticsjournals.co.in/index.php/jnr/article/view/47666 https://informaticsjournals.co.in/index.php/jnr/article/download/47666/32636/pdf https://informaticsjournals.co.in/index.php/jnr/article/download/47666/32636/pdf 10.1007/s13197-015-2130-7 Pandey S, Asha MR, Jayadep A. Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi). J Food Sci Technol. 2016; 53:1014-1024. https://doi.org/10.1007/s13197-015-2130-7 10.2174/1874256401004010007 Shipp J, Abdel-Aal ESM. Food applications and physiological effects of anthocyanins as functional food ingredients. TOFSJ. 2010; 4(1):7-22. https://doi.org/10.2174/1874256401004010007 10.1016/j.jef.2016.02.002 Ray M, Ghosh K, Singh S, Mondal KC. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India. J Ethn Foods. 2016; 3(1):5-18. https://doi.org/10.1016/j.jef.2016.02.002 10.22270/jmpas.V10I5.1436 Dharshini KCP, Raj DS, Umamaheswari S. Identification and Probiotic characterization of microbial communities from Fermented rice water and association of Enterococcus hirae with peptic ulcer causing Helicobacter pylori. J Med Pharm Allied Sci. 2021; 10(5). https://doi.org/10.22270/jmpas.v10i5.1436 10.2741/4847 Ilango S, Paital B, Jayachandran P, Padma PR, Nirmaladevi R. Epigenetic alterations in cancer. Front Biosci (Landmark Ed). 2020; 25(6):1058-1109. PMID: 32114424. https://doi.org/10.2741/4847 10.1155/2014/269797 Mohanty B, Mahanty A, Ganguly S, Sankar TV, Chakraborty K, Rangasamy A, et al. Amino acid compositions of 27 food fishes and their importance in clinical nutrition. J Amino Acids. 2014; 2014. https://doi.org/10.1155/2014/269797 Okigbo RN, Eme UE, Ogbogu S. Biodiversity and conservation of medicinal and aromatic plants in Africa. Biotechnol Mol Biol Rev. 2008; 3(6):127-134. 10.1007/s13197-014-1292-z Krishnanunni K, Senthilvel P, Ramaiah S, Anbarasu A. Study of chemical composition and volatile compounds along with in-vitro assay of antioxidant activity of two medicinal rice varieties: Karungkuravai and Mappilai samba. J Food Sci Technol. 2015; 52:2572-2584. https://doi.org/10.1007/s13197-014-1292-z 10.3390/land10101058 Muralikrishnan L, Padaria RN, Dass A, Choudhary AK, Kakade B, Shokralla S, et al. Elucidating traditional rice varieties for consilient biotic and abiotic stress management under changing climate with landscape-level rice biodiversity. Land. 2021; 10(10):1058. https://doi.org/10.3390/land10101058 10.1186/s42779-019-0017-3 Priya TSR, Nelson ARLE, Ravichandran K, Antony U. Nutritional and functional properties of coloured rice varieties of South India: A review. J Ethn Foods. 2019; 6(11):1-11. https://doi.org/10.1186/s42779-019-0017-3 10.1007/s12010-022-04264-1 Dhivyadharchini M, Suresh P, Manikandan T, Vasuki A, Nandhagopalan V, et al. Investigation on nutritional, phytochemical, and antioxidant abilities of various traditional rice varieties. Appl Biochem Biotechnol. 2023; 195(4):2719-2742. https://doi.org/10.1007/s12010-02204264-1 10.4315/0362-028X-48.11.958 Buono MA, Erickson LE. Rapid measurement of Candida utilis dry weight with microwave drying. J Food Prot. 1985; 48(11):958-960. https://doi.org/10.4315/0362028x-48.11.958 Harborne AJ. Phytochemical methods a guide to modern techniques of plant analysis. Springer Science and Business Media. 1998. Badarinath AV, Rao KM, Chetty CMS, Ramkanth S, Rajan TVS, Gnanaprakash K. A review on in-vitro antioxidant methods: Comparisions, correlations and considerations. Int J Pharmtech Res. 2010; 2(2):1276-1285. 10.5344/ajev.1965.16.3.144 Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965; 16(3):144-158. https://doi.org/10.5344/ajev.1965.16.3.144 16. Day RA, Underwood AL. Quantitative analysis. Prentice Hall Inc. 1986: pp. 240-241. 10.1002/jsfa.2740280410 Sudarmadji S, Markakis P. The phytate and phytase of soybean tempeh. J Sci Food Agric. 1977; 28(4):381-383. https://doi.org/10.1002/jsfa.2740280410 10.3742/OPEM.2009.9.3.217 Hossain SJ, El-Sayed M, Aoshima H. Antioxidative and anti-α-amylase activities of four wild plants consumed by pastoral nomads in Egypt. Orient Pharm Exp Med. 2009; 9(3):217-224. https://doi.org/10.3742/opem.2009.9.3.217 10.1078/0944-7113-00020 Medina AS, Sosa KG, Pat FM, Rodriguez LMP. Evaluation of biological activity of crude extracts from plants used in Yucatecan traditional medicine Part I. Antioxidant, antimicrobial and β-glucosidase inhibition activities. Phytoey. 2001; 8(2):144-151. https://doi.org/10.1078/09447113-00020 Doss A, Pugalenthi M, Vadivel VG, Subhashini G, Subash AR. Effects of processing technique on the nutritional composition and antinutrients content of under--utilized food legume Canavalia ensiformis L. DC. Int Food Res J. 2011; 18(3):965-970. 10.1080/13102818.2014.987450 Georgieva R, Yocheva L, Tserovska L, Zhelezova G, Stefanova N, Atanasova A, et al. Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures. Biotechnology Biotechnol Equip. 2015; 29(1):84-91. https://doi.org/10.1080/13102818.2014.987450 10.1248/bpb.26.1725 Alma MH, Mavi A, Yildirim A, Digrak M, Hirata T. Screening chemical composition and in-vitro antioxidant and antimicrobial activities of the essential oils from Origanum syriacum L. growing in Turkey. Biol Pharm Bull. 2003; 26(12):1725-1729. https://doi.org/10.1248/bpb.26.1725 10.1016/S0076-6879(99)99005-5 Benzie IFF, Strain JJ. [2] Ferric reducing or antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 1999: pp. 15-27. https://doi.org/10.1016/s0076-6879(99)99005-5 Williams LAD, O’connar A, Latore L, Dennis O, Ringer S, Whittaker JA, et al. The in vitro anti-denaturation effects induced by natural products and non-steroidal compounds in heat treated (immunogenic) bovine serum albumin is proposed as a screening assay for the detection of antiinflammatory compounds, without the use of animals. West Indian Med J. 2008; 57(4):327-331. PMID: 19566010. 10.3109/13880209.2014.982295 Nirmal NP, Panichayupakaranant P. Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-rich Caesalpinia sappan extract. Pharm Biol. 2015; 53(9):1339-1343. https://doi.org/10.3109/13880209.2014.982295 10.1016/0022-1759(83)90303-4 Mosmann T. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays. J Immunol Methods. 1983; 65(1-2):55-63. https://doi.org/10.1016/0022-1759(83)90303-4 Vetha VP, Sundharam KA, Praveen PV. Brown rice- hidden nutrients. J Biosci Tech. 2013; 4:503-507. 10.1016/j.foodchem.2017.01.093 Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, et al. Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chem. 2017; 227:432-443. https://doi.org/10.1016/j.foodchem.2017.01.093 10.1155/2017/9017902 Tan BL, Norhaizan ME. Scientific evidence of rice byproducts for cancer prevention: Chemopreventive properties of waste products from rice milling on carcinogenesis in vitro and in vivo. Biomed Res Int. 2017. https://doi.org/10.1155/2017/9017902 10.1016/j.focha.2022.100059 Devi LM, Badwaik LS. Variety difference in physicochemical, cooking, textural, pasting and phytochemical properties of pigmented rice. Food Chem Adv. 2022; 1:100059. https://doi.org/10.1016/j.focha.2022.100059 10.1080/10408398.2012.708909 Hung PV. Phenolic compounds of cereals and their antioxidant capacity. Crit Rev Food Sci Nutr. 2016; 56(1):25-35. https://doi.org/10.1080/10408398.2012.7089 09 10.1007/s00217-011-1551-4 Tuncel NB, Yilmaz N. Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions. Eur Food Res Technol. 2011; 233:577-85. https://doi.org/10.1007/s00217-011-1551-4 10.1016/j.foodchem.2009.07.001 Butsat S, Siriamornpun S. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 2010; 119(2):606-613. https://doi.org/10.1016/j.foodchem.2009.07.001 10.1016/j.fm.2009.11.002 Juan MY, Chou CC. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol. 2010; 27(5):586-591. https://doi.org/10.1016/j.fm.2009.11.002 10.1007/s10068-011-0020-y Arunachalam K, Saravanan S, Parimelazhagan T. Nutritional analysis and antioxidant activity of Palmyrah (Borassus flabellifer L.) seed embryo for potential use as food source. Food Sci Biotechnol. 2011; 20:143-149. https://doi.org/10.1007/s10068-011-0020-y 10.1016/j.jcs.2008.07.010 Shen Y, Jin L, Xiao P, Lu Y, Bao J. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci. 2009; 49(1):106111. https://doi.org/10.1016/j.jcs.2008.07.010 10.1186/2049-1891-5-34 Wu G. Dietary requirements of synthesizable amino acids by animals: A paradigm shift in protein nutrition. J Anim Sci Biotechnol. 2014; 5:1-12. https://doi.org/10.1186/20491891-5-34 10.1007/s13197-018-3361-1 Kaur P, Singh N, Pal P, Kaur A. Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region. J Food Sci Technol. 2018; 55:38093820. https://doi.org/10.1007/s13197-018-3361-1 10.1002/jsfa.4686 Gonzalez JA, Konishi Y, Bruno M, Valoy M, Prado FE. Interrelationships among seed yield, total protein and amino acid composition of ten quinoa (Chenopodium quinoa) cultivars from two different agroecological regions. J Sci Food Agric. 2012; 92(6):1222-1229. https://doi.org/10.1002/jsfa.4686 Morozumi M, Ogawa Y. Impact of dietary calcium and oxalate ratio on urinary stone formation in rats. Mol Urol. 2000; 4(4):313-320. PMID: 11156697 10.1081/FRI-100108531 Oatway L, Vasanthan T, Helm JH. Phytic acid. Food Rev Int. 2001; 17(4):419-431. https://doi.org/10.1081/FRI-100108531 Sari F, Nugrahani RA, Fithriyah NH, Nelfiyanti N, Susanty S. Pengaruh penambahan ekstrak minyak dedak padi (Rice Bran oil) terhadap pH dan sifat antimikrobial sabun cair. Prosiding Semnastek. 2018. 10.1016/j.apsusc.2014.03.125 He M, Wu T, Pan S, Xu X. Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study. Appl Surf Sci. 2014; 305:515-521. https://doi.org/10.1016/j.apsusc.2014.03.125 10.1007/s13197-014-1292-z Krishnanunni K, Senthilvel P, Ramaiah S, Anbarasu A. Study of chemical composition and volatile compounds along with in-vitro assay of antioxidant activity of two medicinal rice varieties: Karungkuravai and Mappilai samba. J Food Sci Technol. 2015; 52:2572-2584. https://doi.org/10.1007/s13197-014-1292-z Yodmanee S, Karrila TT, Pakdeechanuan P. Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. Int Food Res J. 2011; 18(3). Vichit W, Saewan N. Antioxidant activities and cytotoxicity of Thai pigmented rice. Int J Pharm Pharm Sci. 2015; 7(7):329-334. 10.1002/fsn3.86 Goufo P, Trindade H. Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. Food Sci Nutr. 2014; 2(2):75-104. https://doi.org/10.1002/fsn3.86 10.1111/j.1476-5381.2009.00324.x Ronchetti D, Borghi V, Gaitan G, Herrero JF, Impagnatiello F. NCX 2057, a novel NO-releasing derivative of ferulic acid, suppresses inflammatory and nociceptive responses in in vitro and in vivo models. Br J Pharmacol. 2009; 158(2):569-579. https://doi.org/10.1111/j.1476-5381.2009.00324.x 10.1080/19490976.2018.1534514 Hinai EAA, Kullamethee P, Rowland IR, Swann J, Walton GE, Commane DM. Modelling the role of microbial p-cresol in colorectal genotoxicity. Gut Microbes. 2019; 10(3):398-411. https://doi.org/10.1080/19490976.2018.1534514 10.3945/an.112.002303 Henderson AJ, Ollila CA, Kumar A, Borresen EC, Raina K, Agarwal R, et al. Chemopreventive properties of dietary rice bran: Current status and future prospects. Adv Nutr. 2012; 3(5):643-653. https://doi.org/10.3945/an.112.002303