Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Haleema Noureen; Sadia Alam; Samha Al Ayoubi; Abdul Qayyum; Shahida Sadiqi; Samia Atiq; Alia Naz; Yamin Bibi; Waqas Ahmed; Muhammad Mumtaz Khan; Shehla Sammi; Muhammad Liaquat; Shakil Ahmad

doi:10.1016/j.sjbs.2021.06.042

Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Saudi J Biol Sci. 2021 Oct;28(10):5841-5848. doi: 10.1016/j.sjbs.2021.06.042. Epub 2021 Jun 18.

Authors

Affiliations

¹ Department of Microbiology, The University of Haripur, Haripur 22620, Pakistan.
² Department of General Sciences, Prince Sultan University, Rafha Street, Riyadh, Saudi Arabia.
³ Department of Agronomy, The University of Haripur, Haripur 22620, Pakistan.
⁴ Department of Microbiology, Hazara University, Mansehra 21120, Pakistan.
⁵ Department of Environmental Sciences, The University of Haripur, Haripur 22620, Pakistan.
⁶ Department of Botany, PMAS-Arid Agriculture University Rawalpindi, Rawalpindi 46300, Pakistan.
⁷ Department of Food Sciences & Technology, The University of Haripur, Haripur 22620, Pakistan.
⁸ Central Library, Prince Sultan University, Rafha Street, Riyadh, Saudi Arabia.

Abstract

Rice bran oil is known as wonder oil and it is the most important vegetable oil in Asia. Rice bran oil is extracted from bran that is the outer hard layer of rice. It is an emerging category in edible oil with a lot of nutritional properties and health benefits. Rice bran oil is heart-friendly, boosts up immunity, and prevents from other diseases occurring commonly in Pakistan. The current study aimed to stabilize rice bran oil through different probiotic isolates and to assess the nutritional content of rice bran oil after stabilization. The study was aimed to inactivate naturally occurring lipases that can hydrolyze oil into glycerol and free fatty acid which is a serious problem that gives it a rancid taste and smell. Antilipase activity was used to inactivate naturally occurring lipases that are a huge threat to the stabilization process. The fermentation process utilizes antilipase activity without affecting the nutritional value of oil. Lactobacillus strains were used for the stabilization of rice bran oil. Rice bran oil was extracted in the Soxhlet apparatus. The probiotic lab isolates Lactobacillus delbrueckii S2, Lactobacillus casei S5 and Lactobacillus plantarum S13 were applied to it to increase its shelf life and prevent oxidative rancidity. The extraction temperature of rice bran oil was maintained above 40 °C to inhibit lipase activity. Rice bran oil samples were stored at refrigeration temperature to arrest lipase activity. Probiotics maintained acidic pH to keep oil stabilization. Qualitative analysis was done to confirm rice bran oil stabilization. Determination of Free Fatty Acid (FFA) and saponification value confirmed that oxidative rancidity of rice bran oil was controlled by probiotics. FFA count was less than 10% and Saponification Value (SV) was 180. GC analysis was performed to analyze the FFA profile. Gas Chromatography results have shown 3 fatty acids. Statistical analysis has shown non-significant effect on different incubation temperatures of Lactobacillus isolates. Among the biological methods of stabilization, the use of probiotics is a novel concept and recommended for commercial application.

Keywords: Antilipase activity; Lactobacillus; Rancidity; Rice bran oil stabilization.