Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice

Abstract

Rice is the staple food for more than half of the world's population. In recent years, awareness of the health benefits of colored rice varieties and germinated rice has gradually increased. Riceberry rice (R), a black-purple variety, was germinated and subsequently fermented with Pleurotus ostreatus mycelium (M) to improve nutrient quality and prebiotic properties. The γ-aminobutyric acid (GABA) and β-glucan contents were measured daily for a total of 4 days. The prebiotic activities of R, germinated Riceberry rice (GR), and germinated Riceberry rice with mycelium (GRM) were evaluated on the probiotic bacteria Pediococcus sp., Lactobacillus acidophilus, and Streptococcus lactis. Results were compared with the M treatment and with the commercial prebiotic agents: inulin and β-glucan. The treatments were also used to evaluate growth of the pathogen Escherichia coli. The GABA content peaked after 3 days of germination. The GR sample fermented with M for 3 days had the optimal concentration of both β-glucan and GABA. Evaluation of the prebiotic properties of rice samples and the commercial standards (inulin and β-glucan) showed that these were enhanced on the GR and GRM treatments. Results also showed the improvement of prebiotic properties on GR as the R sample did not show any prebiotic properties in all probiotic bacteria, whereas the GR sample showed moderate prebiotic activity score of 0.40, 0.88, and 0.56 on Pediococcus sp., L. acidophilus, and S. lactis, respectively. Furthermore, the prebiotic activity of GR was improved when fermented with M. For further applications, the GRM could be used on rice-based products, such as rice flour, rice crackers, or other rice products to enhance nutritional value and improve digestive system health, especially in the elderly.

Germinated Sang Yod Brown Rice as a Novel Prebiotic for Synbiotic Dietary Supplement Development

“…Based on these experimental results, the germinated Sang Yod brown rice expressed prebiotic properties. This finding was consistent with the previous study [19]. The results obtained in this study showed that the probiotics could grow using the prebiotic as a carbon source.…”

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

“…Recently, the prebiotic activity of P. ostreatus has become an important tool in the food industry due to its important role to improve and balance the composition of microbiota in the gut, which is linked to the health conditions of the host [67]. Many studies have also been published on the enhancing P. ostreatus prebiotic properties for many foods or crops such as olive byproducts [68], riceberry rice [67], and processed cheese [69]. There are many common carbohydrates that are well-known as prebiotics (i.e., inulin, lactulose, fructo-oligosaccharides, galacto-oligosaccharides, and β-glucan) in the human diet [67,70].…”

Nutritional Improvement of Germinated Riceberry Rice (Oryza sativa) Cultivated with Pleurotus ostreatus Mycelium

“…The experiment including the germinated Riceberry rice (GR) was performed by following the previous method described by Soodpakdee et al [15]. In brief, Riceberry rice (RR) was rinsed with sterile distilled water and soaked in plastic containers covered with colanders at 25 C for 12 h. Three cycles of these actions were performed before discontinuing the germination process at 36 h. The germinated Riceberry rice (GR) was dried in a hot air oven (Memmert/une-500), which was set at 60 C temperature for 24 h to stop the enzyme activity responsible for germination.…”

“…The protocol for GABA content analysis was done according to the procedure described by Soodpakdee et al (2022) [15]. The range of GABA standard (Sigma-Aldrich) was provided at 0 to 100 ppm to create a standard curve.…”

“…In a previous study, the prebiotic properties of Riceberry rice (RR), germinated Riceberry rice (GR) and germinated Riceberry rice with P. ostreatus mycelium (MR) were reported. Specifically, fermentation of germinated Riceberry rice using the basidiomycete Pleurotus ostreatus mycelium for 3 days showed prebiotic activity score at the same level as inulin, which is used as the main prebiotic in many commercial products [15]. Recently, the trend of consumption of nutritious food, especially functional foods has been rising in the market.…”