Antioxidant Properties of Oryza sativa var. Luem Pua Rice Wine in Alcoholic and Dealcoholized Forms: In HepG2 Cell Studies with Identification of Health-Beneficial Probiotics

Abstract

Luem Pua black glutinous rice (Oryza sativa L. var. Luem Pua), rich in anthocyanins and phenolics with antioxidant properties. Fermented plant-based beverages contain these compounds and may support probiotic growth. This study investigates Luem Pua rice wine in alcoholic (LPW) and dealcoholized (DLPW) forms over 0-28 days of fermentation, analyzing antioxidants, phenolic/anthocyanin content, cytotoxicity, ROS reduction, and probiotic growth. Phenolic content peaked at 3 days, slightly decreasing later, with DLPW showing higher levels than LPW. DLPW3 and LPW7 had the highest anthocyanins, strong DPPH scavenging, and FRAP values. Cytotoxicity tests showed DLPW3 (20 %v/v) was non-toxic to HepG2 cells, while LPW7 (2.13% ethanol) reduced viability at 48 h. Both, with 0.5-1.5 µg/mL anthocyanins, reduced ROS, with higher concentrations more effective. Lactobacillus buchneri, Pediococcus acidilactici, and Lactobacillus fermentum were identified, with higher counts in LPW7. Despite alcohol removal, DLPW3 retained strong bioactivity, highlighting its potential as a nutraceutical, alcohol-free alternative.