Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions

Autores
Albarracín, Micaela; Van de Velde, Franco; Cian, Raúl Esteban; Drago, Silvina Rosa
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Two products fermented with lactic acid bacteria (LAB) were obtained using malted rice (FR)and mashed malted rice (FMR). Peptide, phenolic acids, and γ-aminobutyric acid (GABA)contents and neuroprotective activities were evaluated before and after simulated gastrointestinaldigestion. GABA contents of fermented products were 45 and 51 mg 100 g−1, witha bioaccessibility of 51 and 45% for FR and FMR, respectively. Both fermented malted riceproducts exhibited inhibitory effects against tyrosinase, acetylcholinesterase, and prolyloligopeptidase, with FR demonstrating the highest inhibitory activity. The neuroprotectiveproperties were increased after digestion and could potentially be attributed to bioactivepeptides generated by germination, fermentation, and digestion, as well as free phenolicacids. These findings suggest that fermented malted rice possesses promising biofunctionalproperties and may serve as suitable dietary options for individuals with gluten and lactoseintolerance, offering additional neuroprotective benefits.
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
MALTED RICE
LATIC ACID BACTERIA
GABA
ACETYLCHOLINESTERASE INHIBITION
TYROSINASE INHIBITION
PROLYL OLIGOPEPTIDASE INHIBITION
BIOACTIVE PEPTIDES
PHENOLIC ACIDS
MALDI-TOF
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282641
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/282641
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing ConditionsAlbarracín, MicaelaVan de Velde, FrancoCian, Raúl EstebanDrago, Silvina RosaMALTED RICELATIC ACID BACTERIAGABAACETYLCHOLINESTERASE INHIBITIONTYROSINASE INHIBITIONPROLYL OLIGOPEPTIDASE INHIBITIONBIOACTIVE PEPTIDESPHENOLIC ACIDSMALDI-TOFhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Two products fermented with lactic acid bacteria (LAB) were obtained using malted rice (FR)and mashed malted rice (FMR). Peptide, phenolic acids, and γ-aminobutyric acid (GABA)contents and neuroprotective activities were evaluated before and after simulated gastrointestinaldigestion. GABA contents of fermented products were 45 and 51 mg 100 g−1, witha bioaccessibility of 51 and 45% for FR and FMR, respectively. Both fermented malted riceproducts exhibited inhibitory effects against tyrosinase, acetylcholinesterase, and prolyloligopeptidase, with FR demonstrating the highest inhibitory activity. The neuroprotectiveproperties were increased after digestion and could potentially be attributed to bioactivepeptides generated by germination, fermentation, and digestion, as well as free phenolicacids. These findings suggest that fermented malted rice possesses promising biofunctionalproperties and may serve as suitable dietary options for individuals with gluten and lactoseintolerance, offering additional neuroprotective benefits.Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaMultidisciplinary Digital Publishing Institute2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282641Albarracín, Micaela; Van de Velde, Franco; Cian, Raúl Esteban; Drago, Silvina Rosa; Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 8; 8-2025; 1-182311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/8/459info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11080459info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-04-15T10:08:51Zoai:ri.conicet.gov.ar:11336/282641instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-04-15 10:08:51.392CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
title Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
spellingShingle Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
Albarracín, Micaela
MALTED RICE
LATIC ACID BACTERIA
GABA
ACETYLCHOLINESTERASE INHIBITION
TYROSINASE INHIBITION
PROLYL OLIGOPEPTIDASE INHIBITION
BIOACTIVE PEPTIDES
PHENOLIC ACIDS
MALDI-TOF
title_short Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
title_full Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
title_fullStr Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
title_full_unstemmed Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
title_sort Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions
dc.creator.none.fl_str_mv Albarracín, Micaela
Van de Velde, Franco
Cian, Raúl Esteban
Drago, Silvina Rosa
author Albarracín, Micaela
author_facet Albarracín, Micaela
Van de Velde, Franco
Cian, Raúl Esteban
Drago, Silvina Rosa
author_role author
author2 Van de Velde, Franco
Cian, Raúl Esteban
Drago, Silvina Rosa
author2_role author
author
author
dc.subject.none.fl_str_mv MALTED RICE
LATIC ACID BACTERIA
GABA
ACETYLCHOLINESTERASE INHIBITION
TYROSINASE INHIBITION
PROLYL OLIGOPEPTIDASE INHIBITION
BIOACTIVE PEPTIDES
PHENOLIC ACIDS
MALDI-TOF
topic MALTED RICE
LATIC ACID BACTERIA
GABA
ACETYLCHOLINESTERASE INHIBITION
TYROSINASE INHIBITION
PROLYL OLIGOPEPTIDASE INHIBITION
BIOACTIVE PEPTIDES
PHENOLIC ACIDS
MALDI-TOF
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Two products fermented with lactic acid bacteria (LAB) were obtained using malted rice (FR)and mashed malted rice (FMR). Peptide, phenolic acids, and γ-aminobutyric acid (GABA)contents and neuroprotective activities were evaluated before and after simulated gastrointestinaldigestion. GABA contents of fermented products were 45 and 51 mg 100 g−1, witha bioaccessibility of 51 and 45% for FR and FMR, respectively. Both fermented malted riceproducts exhibited inhibitory effects against tyrosinase, acetylcholinesterase, and prolyloligopeptidase, with FR demonstrating the highest inhibitory activity. The neuroprotectiveproperties were increased after digestion and could potentially be attributed to bioactivepeptides generated by germination, fermentation, and digestion, as well as free phenolicacids. These findings suggest that fermented malted rice possesses promising biofunctionalproperties and may serve as suitable dietary options for individuals with gluten and lactoseintolerance, offering additional neuroprotective benefits.
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description Two products fermented with lactic acid bacteria (LAB) were obtained using malted rice (FR)and mashed malted rice (FMR). Peptide, phenolic acids, and γ-aminobutyric acid (GABA)contents and neuroprotective activities were evaluated before and after simulated gastrointestinaldigestion. GABA contents of fermented products were 45 and 51 mg 100 g−1, witha bioaccessibility of 51 and 45% for FR and FMR, respectively. Both fermented malted riceproducts exhibited inhibitory effects against tyrosinase, acetylcholinesterase, and prolyloligopeptidase, with FR demonstrating the highest inhibitory activity. The neuroprotectiveproperties were increased after digestion and could potentially be attributed to bioactivepeptides generated by germination, fermentation, and digestion, as well as free phenolicacids. These findings suggest that fermented malted rice possesses promising biofunctionalproperties and may serve as suitable dietary options for individuals with gluten and lactoseintolerance, offering additional neuroprotective benefits.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282641
Albarracín, Micaela; Van de Velde, Franco; Cian, Raúl Esteban; Drago, Silvina Rosa; Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 8; 8-2025; 1-18
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282641
identifier_str_mv Albarracín, Micaela; Van de Velde, Franco; Cian, Raúl Esteban; Drago, Silvina Rosa; Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 8; 8-2025; 1-18
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/8/459
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11080459
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1862631561645522944
score 13.203462

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