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Enhanced Nutritional and Bioactive Properties of Riceberry Rice Amazake Lactic Fermented with Thermotolerant Pediococcus acidilactici FSPO-PJ1
https://jircas.repo.nii.ac.jp/records/2001122
https://jircas.repo.nii.ac.jp/records/200112282a5269e-a570-42a9-bf9a-a72b4f5e7a75
| 名前 / ファイル | ライセンス | アクション |
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11456-Article Text for Production-49927-1-10-20251202 (703.9 KB)
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| アイテムタイプ | 国際農研デフォルトアイテムタイプ（フル）(1) | |||||||||||||||
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| 公開日 | 2026-03-12 | |||||||||||||||
| タイトル | ||||||||||||||||
| タイトル | Enhanced Nutritional and Bioactive Properties of Riceberry Rice Amazake Lactic Fermented with Thermotolerant Pediococcus acidilactici FSPO-PJ1 | |||||||||||||||
| 言語 | en | |||||||||||||||
| 作成者 |
Shompoosang, Sirinan
× Shompoosang, Sirinan （Author）
ORCID
0000-0002-0245-8862
× Marui, Junichiro （Author）
ORCID
0000-0002-7084-6461
× Saah, Safiah （Author）
ORCID
0000-0002-5404-6157
× Intarajak, Thoranin （Author）
× Varichanan, Patthinan （Author）
ORCID
0000-0002-9502-9302
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| アクセス権 | ||||||||||||||||
| アクセス権 | open access | |||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||
| 権利情報 | ||||||||||||||||
| 権利情報 | (c) 2025 Walailak University | |||||||||||||||
| 権利情報 | ||||||||||||||||
| 権利情報Resource | https://creativecommons.org/licenses/by-nc-nd/4.0/deed/en | |||||||||||||||
| 権利情報 | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. | |||||||||||||||
| 権利情報 | ||||||||||||||||
| 権利情報 | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||||||||||||
| 主題 | ||||||||||||||||
| 主題 | Pediococcus acidilactici, Nutrition, Bioactivity, Amazake lactic, Riceberry rice, Fermented food, Functional food | |||||||||||||||
| 内容記述 | ||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||
| 内容記述 | Thailand is rich in microbial and crop biodiversity, making it ideal for functional food development. This study used Pediococcus acidilactici FSPO-PJ1, a thermotolerant lactic acid bacteria (LAB) strain isolated from Thai fermented food, to ferment Thai riceberry rice amazake lactic, a functional beverage made from Thai pigmented rice. This strain, isolated from fermented spring onion, was selected for its thermotolerance and evaluated for antagonism against foodborne pathogens (Bacillus cereus and Staphylococcus aureus) to verify its food safety profile. Enhancements of the health-related functional properties of riceberry rice amazake fermented with P. acidilactici FSPO-PJ1, such as nutrition, metabolites and bioactivities, were assessed and compared with those of conventional riceberry rice amazake (RB-AMA). Parallel fermentation of riceberry rice amazake lactic with rice koji and P. acidilactici FSPO-PJ1 at 50 ℃ (FSPO-PJ1 amazake) yielded significantly higher concentrations of lactic acid, amino acids (histidine, lysine, cysteine, glycine, proline, alanine, leucine and methionine) and vitamin B (B1, B2, B3 and B9) than RB-AMA. FSPO-PJ1 amazake also had significantly higher concentrations of total phenolic compounds (1.274 vs. 1.080 mg GAE/g) and significantly higher antioxidant activity than RB-AMA (0.278 vs. 0.052 mg TE/g). Moreover, FSPO-PJ1 amazake demonstrated anti-inflammatory activity by inhibiting nitric oxide (NO) in lipopolysaccharide-stimulated RAW 264.7 cells; FSPO-PJ1 amazake treatment exhibited significantly higher NO inhibition (46.07%) than treatment with RB-AMA (40.86%) or the NO synthesis inhibitor NG-nitro-l-arginine methyl ester (L-NAME; 40.92%). This study is the first to demonstrate the potential of newly isolated P. acidilactici FSPO-PJ1 in enhancing nutritional and bioactive properties in riceberry rice amazake lactic, providing a novel approach for functional fermented food production. | |||||||||||||||
| 言語 | en | |||||||||||||||
| 出版者 | ||||||||||||||||
| 出版者 | Walailak University | |||||||||||||||
| 日付 | ||||||||||||||||
| 日付 | 2025-09-05 | |||||||||||||||
| 日付タイプ | Accepted | |||||||||||||||
| 言語 | ||||||||||||||||
| 言語 | eng | |||||||||||||||
| 資源タイプ | ||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||
| 資源タイプ | journal article | |||||||||||||||
| 出版タイプ | ||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||
| 関連情報 | ||||||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||
| 関連識別子 | https://doi.org/10.48048/tis.2026.11456 | |||||||||||||||
| 収録物識別子 | ||||||||||||||||
| 収録物識別子タイプ | EISSN | |||||||||||||||
| 収録物識別子 | 2774-0226 | |||||||||||||||
| 書誌情報 |
en : Trends in Sciences 巻 23, 号 1, p. 11456, 発行日 2025-10-20 |
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| 助成情報 | ||||||||||||||||
| 識別子タイプ | Crossref Funder | |||||||||||||||
| 助成機関識別子 | https://doi.org/10.13039/501100005621 | |||||||||||||||
| 助成機関名 | Kasetsart University Research and Development Institute(en) | |||||||||||||||
| 研究課題番号 | FF(KU)19.67 | |||||||||||||||
| 助成情報 | ||||||||||||||||
| 識別子タイプ | Crossref Funder | |||||||||||||||
| 助成機関識別子 | https://doi.org/10.13039/501100009472 | |||||||||||||||
| 助成機関名 | Japan International Research Center for Agricultural Sciences (JIRCAS)(en) | |||||||||||||||
| 研究課題番号 | 05A1B2 | |||||||||||||||
| 研究課題番号URI | https://www.jircas.go.jp/program/prob/b2 | |||||||||||||||
| 研究課題名 | Design of crop breeding and food processing of indigenous resources to create new and diversified demands(en) | |||||||||||||||
