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<p>The age-old claimed health benefits of rice-based fermented beverage (<i>haria</i>), particularly against degenerative diseases, may be accredited to its unique phenolic composition. The rice (variety—CR Dhan 201-5) fermented beverage contained total free phenolic (5.79&#xa0;mg GAE/g) and flavonoids (2.56&#xa0;mg QUE/g). RP-HPLC analysis revealed 12 dominant phenolic acids, flavonoids, and stilbenes accumulated during fermentation, and among them vanillic acid (52.52 ± 4.02&#xa0;µg/g, 18.69 folds higher than unfermented) and quercetin-3-O-glucuronide (6.70 ± 0.46&#xa0;µg/g, 14.56 folds higher than unfermented) are major. The phenolics mixture exhibited strong in vitro radical scavenging activity (IC50: DPPH, 10.76&#xa0;µg/mL; ABTS, 3.91&#xa0;µg/mL; OH·, 112.45&#xa0;µg/mL; FRAP, 19.63&#xa0;µg/mL) and protected DNA from radical-induced damage. In cultured macrophage cells, phenolic extract elevated the levels of superoxide dismutase (2.2 fold), glutathione peroxidase (2.65 fold), and oxidized glutathione (1.4 fold) and, on the contrary, decreased malondialdehyde (3.31 fold) and oxidized glutathione (1.78 fold) content than control. The phenolic extract upregulated Nrf2 expression in cultured cells. Molecular docking analysis substantiated that vanillic acid (ΔG = − 6.4&#xa0;kcal/mol) and quercetin-3-O-glucuronide (ΔG = − 10.1&#xa0;kcal/mol) spontaneously bind with high affinity to the subdomains of Keap-1 proteins, mostly via hydrogen bonding. This dual-mode analysis for the first time clearly demonstrated strong antioxidant evidence of any rice fermented beverages.</p>

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Bioenrichment of vanillic acid and quercetin-3-O-glucuronide prevailed phenolics in a rice fermented beverage with potential antioxidant activity via induction of Nrf2 signalling pathway

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • Atanu Adak,
  • Sourav Santra,
  • Kuntal Ghosh,
  • Suman Kumar Halder,
  • Joy Mondal,
  • Papan K. Hor,
  • Miklós Takó,
  • Davinder Pal Singh Oberoi,
  • Keshab Chandra Mondal

摘要

The age-old claimed health benefits of rice-based fermented beverage (haria), particularly against degenerative diseases, may be accredited to its unique phenolic composition. The rice (variety—CR Dhan 201-5) fermented beverage contained total free phenolic (5.79 mg GAE/g) and flavonoids (2.56 mg QUE/g). RP-HPLC analysis revealed 12 dominant phenolic acids, flavonoids, and stilbenes accumulated during fermentation, and among them vanillic acid (52.52 ± 4.02 µg/g, 18.69 folds higher than unfermented) and quercetin-3-O-glucuronide (6.70 ± 0.46 µg/g, 14.56 folds higher than unfermented) are major. The phenolics mixture exhibited strong in vitro radical scavenging activity (IC50: DPPH, 10.76 µg/mL; ABTS, 3.91 µg/mL; OH·, 112.45 µg/mL; FRAP, 19.63 µg/mL) and protected DNA from radical-induced damage. In cultured macrophage cells, phenolic extract elevated the levels of superoxide dismutase (2.2 fold), glutathione peroxidase (2.65 fold), and oxidized glutathione (1.4 fold) and, on the contrary, decreased malondialdehyde (3.31 fold) and oxidized glutathione (1.78 fold) content than control. The phenolic extract upregulated Nrf2 expression in cultured cells. Molecular docking analysis substantiated that vanillic acid (ΔG = − 6.4 kcal/mol) and quercetin-3-O-glucuronide (ΔG = − 10.1 kcal/mol) spontaneously bind with high affinity to the subdomains of Keap-1 proteins, mostly via hydrogen bonding. This dual-mode analysis for the first time clearly demonstrated strong antioxidant evidence of any rice fermented beverages.