Lactiplantibacillus plantarum has the characteristics of improving the flavor, nutritional quality and bioavailability of food.In order to make full use of rice bran resources, the antioxidant and anti-aging effects of rice bran fermented by L.plantarum were enhanced.In this study, rice bran was fermented using L.plantarum for 0, 24 and 48 h.The changes in the content of soluble sugars, proteins and polyphenols were compared before and after fermentation, and the physiological activity of rice bran fermentation solution was analyzed by means of antioxidant activity in vitro and Caenorhabditis elegans model.The results showed that fermentation reduced the protein and soluble sugar content of rice bran broth, and the polyphenol content reached 17.3 mg/100 g after 48 h of fermentation, 1.5 times that of before fermentation;in vitro antioxidant activity, the scavenging rates of hydroxyl radicals and DPPH in rice bran fermentation broth increased by more than 10% and 15%, respectively, which increased the average life span of C.elegans by 2-3 d, and effectively prolonged the average life span of C.elegans under heat stress and hydrogen peroxide oxidative stress by 15% and 25%, respectively.It indicated that L.plantarum fermented rice bran effectively improved the antioxidant and anti-aging effects, which were mainly reflected in the increased polyphenol content, improved free radical scavenging rate and prolonged C.elegans lifespan under stress conditions, thus indicating that the rice bran fermentation broth had a certain antioxidant and anti-aging ability, and providing a theoretical basis for the functional application of L.plantarum fermented rice bran.
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