Integrating untargeted and targeted metabolomics reveals how Bacillus amyloliquefaciens-Saccharomyces cerevisiae co-fermentation reshapes phenylpropanoid metabolism and enhances the prebiotic function of black rice.

Abstract

Black rice is rich in anthocyanins and fiber, but its rigid bran limits nutrient release. A synergistic fermentation strategy using Bacillus amyloliquefaciens and Saccharomyces cerevisiae was employed to disrupt this barrier. Metabolomics revealed that fermentation reshaped phenylpropanoid pathways, boosting bioactive anthocyanins (24.83 mg/g) and antioxidant capacity (DPPH IC50: 0.0688 mg/mL). In vitro fecal fermentation demonstrated that this process significantly increased beneficial short-chain fatty acids, particularly butyrate (349.07 μg/mL), and modulated gut microbiota by enriching Bacteroides while suppressing pathogenic bacteria. Furthermore, fluorescence quenching and molecular docking confirmed anthocyanins inhibit tyrosinase through static quenching and hydrogen bonding. This dual-microbe strategy effectively overcomes black rice's structural constraints, enhancing its functional properties and gut health benefits.

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