Factors affecting phenolic acid liberation from rice grains in the sake brewing process

Iwamoto, Toshihiko; Suzuki, Nobukazu; Nakayama, Airi; Ito, M; Hashizume, Katsumi

doi:10.1016/j.jbiosc.2014.05.013

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…p -Hydroxybenzoic, p -hydroxyphenylacetic, and vanillic acids were present at more than 1.0 mg/kg dry mass in all samples (Table ). The amount of ferulic acid was higher than 2.7 mg/kg dry mass in all samples, which was comparable to that of a previous report …”

Section: Resultssupporting

confidence: 90%

“…The amount of ferulic acid was higher than 2.7 mg/ kg dry mass in all samples, which was comparable to that of a previous report. 30 Isolation and Identification of Microorganisms Forming Guaiacol from Vanillic Acid in Rice Koji. An isolation trial using YSG medium (pH 3.7) 22 suitable for detection of Alicyclobacillus sp.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The isolated bacteria had low conversion rates for ferulic acid or 4-VG to guaiacol, suggesting that vanillic acid is required for high guaiacol production. A. oryzae releases ferulic and p -coumaric acids from steamed rice grains in the sake brewing process, , however the bioconversion ability from ferulic acid to vanillic acid has never been reported. , We analyzed phenolic acid production in the rice koji culture, using steamed rice and A. oryzae RIB128. Phenolic acids, except ferulic acid, were not detected at the starting point of cultivation, however, phenolic acids, including vanillic acid, were detected during cultivation, until 41 h (Figure ).…”

Section: Resultsmentioning

confidence: 99%

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Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

Iwamoto

Konno

Shimura

et al. 2016

J. Agric. Food Chem.

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The formation of guaiacol, a potent phenolic off-odor compound in the Japanese sake brewing process, was investigated. Eight rice koji samples were analyzed, and one contained guaiacol and 4-vinylguaiacol (4-VG) at extraordinarily high levels: 374 and 2433 μg/kg dry mass koji, respectively. All samples contained ferulic and vanillic acids at concentrations of mg/kg dry mass koji. Guaiacol forming microorganisms were isolated from four rice koji samples. They were identified as Bacillus subtilis, B. amyloliquefaciens/subtilis, and Staphylococcus gallinarum using 16S rRNA gene sequence. These spoilage bacteria convert vanillic acid to guaiacol and ferulic acid to 4-VG. However, they convert very little ferulic acid or 4-VG to guaiacol. Nine strains of koji fungi tested produced vanillic acid at the mg/kg dry mass koji level after cultivation. These results indicated that spoilage bacteria form guaiacol from vanillic acid, which is a product of koji cultivation in the sake brewing process.

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Section: Resultssupporting

confidence: 90%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

Iwamoto

Konno

Shimura

et al. 2016

J. Agric. Food Chem.

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“…Rice wine is known to contain antioxidants such as ferulic acid [19]. In addition, 1 H NMR measurements showed differences in the chemical shifts and integration ratios in the aromatic region among the samples, which may also affect their antioxidant capacities.…”

Section: Dpph Radical Scavenging Testmentioning

confidence: 99%

“…Although the IC 50 values of Samples A, B, and C were very high compared to the IC 50 value of ASC, differences in the comprehensive antioxidant capacity were observed. Because sake rice is reported to contain ferulic acid, an antioxidant, and a substance related to beauty [19], this indicates differences in the antioxidant capacities of the samples due to the presence of diverse antioxidants. Hirotsune et al reported that ethylglucoside suppressed barrier breakdown by promoting keratinocyte differentiation [37].…”

Section: Dpph Radical Scavenging Testmentioning

confidence: 99%

Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

Inoue,

Ueda,

Tanikawa

et al. 2023

Foods

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We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81 ± 0.03, 2.74 ± 0.06, 2.69 ± 0.03) mPa-s and (22.3 ± 1.1, 22.0 ± 0.2, 21.3 ± 0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7 ± 185.3, 3041.9 ± 355.1, 3842.7 ± 228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.

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Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake)

Tsuji,

Koyanagi

2024

J Sci Food Agric

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BackgroundVarious antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H‐ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity.ResultsWater‐soluble components with a molecular weight of less than 3000 contributed more than 90% to H‐ORAC of sake by measuring the ultrafiltered fraction. The Maillard reaction seemed to have little influence on H‐ORAC by browning experiments. The radical absorption capacity of sake showed a strong positive correlation with the amounts of four antioxidant amino acids (Cys, Met, Tyr, Trp) and two phenolic acids (ferulic acid and p‐coumaric acid). Evaluating H‐ORAC of a sake model solution composed of these antioxidants revealed that the four amino acids showed a clearly higher contribution (25.7–58.2%) than the phenolic acids. In addition, there was a slight synergistic effect when the four amino acids were mixed, whereas such effects were not seen when mixed with the phenolic acids and other sake major components (organic acids, glucose and ethanol).ConclusionWe concluded that the contribution of free amino acids to the radical absorption capacity is quite important in sake. These findings will provide a new perspective for antioxidant researches of sake and many fermented foods. © 2024 Society of Chemical Industry.

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Factors affecting phenolic acid liberation from rice grains in the sake brewing process

Cited by 11 publications

References 31 publications

Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

Significant contribution of amino acids to antioxidant capacity of Japanese rice wine (sake)

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