Rice-based fermented products: the functional properties of the microorganisms in the defined starter contributing to melanogenesis inhibition activity

Abstract

Abstract Rice contains numerous nutrients and biologically active compounds. The phytochemical composition of rice varies among cultivars, leading to diversities in biological activities. Fermentation is an efficient way of improving nutrient bioavailability and the functional properties of raw materials. It enhances and/or synthesizes the compounds with health-promoting or decreased antinutritive compounds during the fermentation process. Rice-based fermented products have been reported for enhancing various biological activities, including antioxidant, anti-cancer, anti-diabetes, anti-wrinkle and anti-melanogenesis activities. Melanogenesis, melanin biosynthesis, is the cause of human skin pigmentation; however, the accumulation of melanin leads to skin hyper-pigmentary disorders, such as freckles and melasma. In this review, the information on rice-based fermented products has been assembled to illustrate the fermented rice properties, especially melanogenesis inhibition activity, including functional roles of the microorganisms in the fermented rice products.