Bioactive metabolites, antioxidant, and antidiabetic activities of fermented local rice (Pare ambo) by Pleurotus spp.: In-vitro and in-silico approach

• Published in: Biocatalysis and agricultural biotechnology Vol. 58; p. 103185
• Main Authors: Lestari, Muthia, Mustopa, Apon Zaenal, Masniawati, Andi, Fatimah, Fatimah, Irawan, Herman, Wibowo, Des Saputro, Mamangkey, Jendri, Manguntungi, Baso, Rohmah, Nur, Hartanto, Adrian
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2024
• Subjects: Antidiabetic; Antioxidant; Pare ambo; Pleurotus; Pare ambo; Pleurotus; Antioxidant; Antidiabetic
• ISSN: 1878-8181; 1878-8181
• DOI: 10.1016/j.bcab.2024.103185

Pare ambo, a local black rice variety popular in Tana Toraja (South Sulawesi), is recognized for its health benefits, especially for those managing diabetes or aiming to prevent obesity due to its antioxidant-rich composition. This study explored the impact of Pleurotus spp. Fermentation on pare ambo, examining its nutritional transformation. Proximate analysis indicated higher levels of crude protein (9.67 ± 0.73%), crude fat (3.36 ± 0.84%), and fiber (1.67 ± 0.33%) in P. cystidiosus fermentation compared to P. ostreatus and P. djamor. Antioxidant and antidiabetic activities significantly improved in all fermentations at 500 ppm concentration. Pare ambo fermented by all three Pleurotus species contained citric acid and trimethyl ester compounds, displaying superior antioxidant and antidiabetic activities, interacting with antioxidant receptor 5O0x (−7.2 kcal/mol) and antidiabetic receptor 3w37 (−8.2 kcal/mol) compared to the unfermented sample. Fatty acid profiling identified 32 compounds, predominantly FAMEs with ester groups. Pleurotus cystidiosus and P. djamor fermentations contributed 20 compounds, while P. ostreatus contributed 18 compounds. Prominent interactions were visualized between naphthalene, and decahydro-2,6-dimethyl, with 5O0x and 3w37. Anthocyanins were detected through HPLC separation in P. cystidiosus and P. ostreatus fermentation outputs. This study shows pare ambo as a promising functional food, abundant in natural antioxidants and antidiabetic compounds, highlighting the potential of Pleurotus spp. Fermentation to enhance the nutritional profile and bioactivity of indigenous rice varieties.
•Pare Mambo, a local rice variety from the southern part of Indonesia, is being examined for its bioactive properties.•Biofortification using oyster mushrooms has augmented the nutritional and pharmacological characteristics of Pare Mambo.•In vitro and in silico approaches substantiate the initial discovery of this variety as a functional food.