Study On The Research And Development Of Brown Rice Enzyme And Its Anti-apoptotic Effect

Brown rice enzyme is a mixture made by microbial fermentation with brown rice, honey and corn germ oil as raw material. It contained the nutrition of the brown rice and the new nutrition made by microbial fermentation. Brown rice fermentation not only improved the poor taste of brown rice and reduced the waste of resources, but also enriched nutrition, including a variety of physiologically active ingredients. In this paper, brown rice enzyme was fermented by brown rice, the optimum conditions were determined by orthogonal test trials. It studied effect of single strain fermentation and mixed strains fermentation on Brown rice enzyme process. A variety of nutrients were determined in brown rice enzyme, in order to verify its nutritional value. Effect of brown rice enzyme on mus musculus hippocampal neuronal apoptosis was studied. The following conclusions were got:1.Brown rice enzyme was fermented by colored brown rice as main materials, adding honey, malt extract powder, salt and yeast. With the content of y-aminobutyric acid as the evaluation index, optimum medium and fermentation conditions are determined by orthogonal test trials. And on this basis, effect of single strain fermentation and mixed strains fermentation on gamma-aminobutyric acid content was studied. The results showed that:the optimum medium is purple rice, honey 2%, malt extract powder 1%, water 700%.optimum fermentation conditions is yeast inoculum 18%, fermentation time 3 h, fermentation temperature 30 ℃, rotation speed 100 r-min-1. In this condition,100 g brown rice can be fermented to make y-aminobutyric acid up to 170.6 mg. Under aerobic and anaerobic conditions, single strain fermentation was compared with mixed strains fermentation. We found that pure yeast fermentation more conducive to the accumulation of gamma-aminobutyric acid under aerobic conditions.2.Changes of nutrients in fermentation were analyzed by determined the protein, soluble sugar, starch, vitamin B1, vitamin B2 and amino acid nutrient elements, and brown rice enzyme products currently on the market were comprehensively compared. The results showed that:Compared with the pre-fermentation and post-fermentation, dry matter, starch and soluble sugar were reduced, protein, vitamin Bi, vitamin B2 and y-aminobutyric acid were significantly improved. With brown rice enzyme products comprehensively compared. We found that the nutritional value of solid brown rice enzymes is higher than liquid brown rice enzymes in the same quality of products.3.To study the inhibition of brown rice enzyme liquid on hypoxia/reoxygenation treated mus musculus hippocampal neuronal apoptosis, laid the foundation for further study of the mechanism of protecting hippocampal neurons against hypoxic injury. HT22 mus musculus hippocampal neurons were cultured in vitro, hypoxia 4 h/ reoxygenation 24 h treated to induce cell apoptosis. In the pre-treatment added brown rice enzyme containing γ-aminobutyric acid (10 μmol/L,40μmol/L) and γ-aminobutyric acid (40 μmol/L) to intervene. Cell morphology was observed by inverted microscope and cell Apoptosis was detected by Annexin V/PI double staining. Hypoxia/reoxygenation could significantly induce apoptosis in hippocampal neurons (P<0.01). Cell morphology was observed, consistent with the characteristics of apoptosis. Brown rice enzyme group (10 μmol/L,40 μmol/L) and γ-aminobutyric acid group (40 μmol/L) significantly inhibited the hypoxia/ reoxygenation-induced hippocampal neuronal apoptosis (P<0.01). The effect of brown rice enzyme group is better than y-aminobutyric acid group at the same concentration. Brown rice enzyme liquid could inhibit the hypoxia/ reoxygenation-induced hippocampal neuronal apoptosis. It had a protective effect on the hypoxia/reoxygenation treated hippocampal neurons, which played a major role in the composition is γ-aminobutyric acid.