Upcycling of Adlay Bran via Lactobacillus Fermentation Enhances Anti-Melanogenic and Antioxidant Activities through...

Upcycling agricultural byproducts into high-value functional ingredients represents a sustainable strategy for environmental preservation. Adlay (Coix lacryma-jobi var. ma-yuen) bran, a nutrient-rich byproduct discarded during seed polishing, was fermented with Lactiplantibacillus plantarum, which markedly enhanced its anti-melanogenic activity. The fermented extract suppressed melanin production by modulating the MITF/tyrosinase signaling pathway, with the n-butanol (BuOH) fraction exhibiting the most potent effect. Isoquercitrin and 2-O-β-glucopyranosyl-7-methoxy-2H-1,4-benzoxazin-3(4H)-one were identified as the principal active compounds, and in silico analysis revealed strong binding affinities to tyrosinase. Furthermore, fermentation enhanced antioxidant capacity, as evidenced by DPPH and FRAP assays. Collectively, these findings demonstrate that fermented adlay bran constitutes a sustainable bioactive resource with promising applications in skincare and nutraceuticals.