Fate of heavy metals in Swarna rice after traditional cooking and submerged fermentation linked to bacterial interactions

Authors

  • Md Azizul Haque Assistant Professor, Dept.of Biochemistry and Molecular Biology, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
  • Md Atikur Rahman Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration
  • Jannatul Ferdousi Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University
  • Md Bokhtiar Rahman Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan, South Korea
  • Abubakar Halilu Department of Pharmaceutics and Pharmaceutical Microbiology, Usmanu Danfodiyo University

DOI:

https://doi.org/10.3329/jbas.v46i1.59177

Keywords:

Heavy metals, Swarna rice, Hazard quotient, Carcinogenic risk, Submerged fermentation (Panta vhat), Lactic acid bacteria

Abstract

This research aimed to assess the concentrations of As, Cd, Cr, Pb, and Zn in Swarna rice (NR) collected from Kaharole, Biral, and Sadar Upazilla of Dinajpur and their reduction by cooking associated submerged fermentation. The levels of As, Cd, Cr, and Zn were lower than the individual metal’s safe limit, but the (Pb) concentrations were found at 0.2582, 0.9028, 0.9164, 0.7303, 0.8574, 0.6440, 0.6622 mg/kg in SR02, SR04, SR05, SR06, SR07, SR08, and SR09 of NR samples, respectively, which were higher than the (Pb) safe limit. Notably, the reduced hazard index (HI) was found from the standard limit 1 for all fermented rice (FR) samples and all boiled rice (BR) samples except SR05. Six different Streptococcus sp. strains were identified in FR that suggested Streptococcal involvement in leaching of HMs during submerged-fermentation. Consequently, compared to NR, hazard index and cumulative carcinogenic risk were declined by several folds in FR.

J. Bangladesh Acad. Sci. 46(1); 85-99: June 2022

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Author Biography

Md Azizul Haque, Assistant Professor, Dept.of Biochemistry and Molecular Biology, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Assistant Professor, Dept.of Biochemistry and Molecular Biology

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Published

2022-06-29

How to Cite

Haque, M. A., Rahman, M. A. ., Ferdousi, J. ., Rahman, M. B. ., & Halilu, A. . (2022). Fate of heavy metals in Swarna rice after traditional cooking and submerged fermentation linked to bacterial interactions. Journal of Bangladesh Academy of Sciences, 46(1), 85–99. https://doi.org/10.3329/jbas.v46i1.59177

Issue

Vol. 46 No. 1 (2022)

Section

Research Articles