Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

Kurahashi, Atsushi

doi:10.3390/jof7060469

Cited by 20 publications

(19 citation statements)

References 34 publications

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“…TEWL in the upper back at 8 weeks in the koji amazake group was significantly lower compared to that at 0 weeks (Table 2). Similarity, the change (∆ value) in TEWL from 0 to 8 weeks in the koji amazake group (−1.66 ± 1.86 g/ hm 2 ) was significantly different from the baseline value. In the placebo group, the tendency for decreasing TEWL from the baseline value was shown in absolute and ∆ values (8.98 ± 1.72 and −0.87 ± 2.27 g/hm 2 ) on the same sites and periods as koji amazake group.…”

Section: Intake Of Koji Amazake and Maintenance Of Water Contentmentioning

confidence: 60%

“…In addition to these parameters, the water content and TEWL in the left cheek were measured. Selection criteria were as follows: (1) individuals between the ages of 30 and 59 years; (2) healthy individuals without chronic diseases (including skin diseases); (3) individuals who indicated their skin dryness through questionnaires; (4) individuals with water content and TEWL in the left cheek ranging from 25 to below 55 and 15 to below 30 g/hm 2 , respectively; and (5) individuals identified as appropriate participants by an investigator who is responsible doctor for this test. Meeting selection criteria, 85 participants were selected from top of the ranking in descending order of TEWL.…”

Section: Participantsmentioning

confidence: 99%

“… 1 Koji amazake , which is made from rice- koji or rice- koji and steamed rice and water, is popular fermented beverage in Japan for a long time. 2 During the koji amazake manufacturing process, various enzymes produced by A. oryzae break down starch, proteins, and lipids in rice into glucose, amino acids, and fatty acids, respectively. Therefore, koji amazake has a sweet taste.…”

Section: Introductionmentioning

confidence: 99%

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Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial

Enomoto¹,

Kojima-Nakamura²,

Kodaira³

et al. 2022

CCID

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Purpose Improvement in water content and skin barrier function on human skin is believed to be induced by koji amazake , a non-alcoholic beverage derived from rice fermented by Aspergillus oryzae ( A. oryzae ). In order to scientifically identify the effects of koji amazake on human skin, we performed a randomized, double-blind, placebo-controlled, parallel-group comparative trial and quantified the content of glucosylceramide (GlcCer) which would be responsible for the effects. Participants and Methods Healthy adults concerned with their skin dryness were divided into koji amazake (N = 30) or placebo group (N = 30). During this test, the test beverages were ingested at 118 g/day. Their water content and trans-epidermal water loss (TEWL) were measured at 0 week (baseline) and 8 weeks. The content of GlcCer in test beverages was quantified by HPLC-ELSD. Results In comparison with the placebo group, the water content in the left cheek of individuals in the koji amazake group was maintained for 8 weeks. In addition, changes in water content from the baseline to 8 weeks differed significantly between the koji amazake (0.19) and placebo groups (−3.98). Unexpectedly, there was no significant difference in the TEWL between koji amazake and placebo group. We analyzed GlcCer in both koji amazake and placebo beverages, which were found to contain 1.35 ± 0.11 and 0.30 ± 0.07 mg/118 g, respectively. The amount of GlcCer in koji amazake was approximately equal to the dosage of plant-derived GlcCer which has the ability to improve water content and TEWL in humans. Conclusion Present study has shown that intake of koji amazake contributes to maintain the water content only on the left cheek. The content of GlcCer derived from koji amazake was adequate for maintenance of the water content compared to previous reports. Therefore, it was concluded that GlcCer in koji amazake acts as a functional ingredient.

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Section: Intake Of Koji Amazake and Maintenance Of Water Contentmentioning

confidence: 60%

Section: Participantsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial

Enomoto¹,

Kojima-Nakamura²,

Kodaira³

et al. 2022

CCID

Self Cite

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“…The koji cheeses were manufactured from nonstandardized pasteurized milk (fat 3.6%) produced at Zao Dairy Center, Miyagi, Japan. Sake lees (sake kasu, a gift from Hakkaisan Brewery Co. Ltd., Niigata, Japan) was derived from the filtered residue of Japanese sake mash (Kurahashi, 2021). Plain milk or milk with 2% (wt/vol) sake lees was pasteurized at 72°C and then cooled in the manufacturing tank to 30°C.…”

Section: Cheesemakingmentioning

confidence: 99%

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Hagi

Kurahashi²,

Oguro³

et al. 2022

Journal of Dairy Science

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More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees as an additional ingredient on the fermentation of cheese using Aspergillus oryzae (koji mold), known as koji cheese, was investigated. Aspergillus oryzae is used in the fermentation of Japanese traditional foods, such as sake and soy sauce, given its strong enzymatic activities, as well as in cheese production (i.e., koji cheese). Sake lees, a by-product of the fermentation of rice with A. oryzae and yeasts in the sake brewing process, contains various metabolites, such as amino acids. Here, supplementation with sake lees enhanced the activities of lactic acid bacteria and affected the color of the cheese. Metabolome analysis revealed that sake lees altered the balance of carbohydrates and fatty acids in the cheese. Remarkably, supplementation with sake lees enhanced the production of umami-enhancing γ-glutamyl (kokumi-active) peptides. This study suggests that a new type of cheese can be produced using A. oryzae and sake lees, and information on the synergistic effects of A. oryzae and sake lees will aid the development of cheese production.

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“…Among Japanese fermented foods, amazake has been traditionally consumed since ancient times, and in recent years, it is often consumed as a nutritious beverage. There are few safety concerns about weight gain and increasing blood sugar levels [13]. Because of its thicker constitution, amazake is easier to ingest than foods containing a lot of dietary fiber, which require chewing and swallowing.…”

Section: Introductionmentioning

confidence: 99%

Effects of Malted Rice Amazake on Constipation Symptoms and Gut Microbiota in Children and Adults with Severe Motor and Intellectual Disabilities: A Pilot Study

et al. 2021

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Constipation is a frequent complication in patients with severe motor and intellectual disabilities (SMID). The aim of this study was to investigate changes in constipation symptoms and gut microbiota associated with the intake of malted rice amazake, a fermented food in Japan, in patients with SMID. Ten patients consumed the test food for six weeks, and their physical condition, dietary and medication status, and constipation assessment scale (CAS) were investigated. Comprehensive fecal microbiome analysis using the 16S rRNA sequence method was performed. The results showed a significant decrease in CAS, and a significant increase in Lactobacillales and decrease in Escherichia-Shigella after consuming malted rice amazake. To investigate the difference in the effects of malted rice amazake consumption, based on the characteristics of the original gut microbiota, the patients were grouped according to the similarity of their gut microbiota before the intervention; Firmicutes-rich Group 1 (n = 5), Actinobacteria-rich Group 2 (n = 4), and Proteobacteria-rich Group 3 (n = 1). The CAS decreased in Groups 1 and 2. The relative abundance of Bifidobacterium showed an increasing tendency both overall and in Group 1, but it was originally higher in Group 2. Our results suggest that malted rice amazake consumption reduces constipation symptoms and simultaneously changes the gut microbiota, but the changes may vary depending on the original composition of the gut microbiota.

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Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

Cited by 20 publications

References 34 publications

Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial

Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Effects of Malted Rice Amazake on Constipation Symptoms and Gut Microbiota in Children and Adults with Severe Motor and Intellectual Disabilities: A Pilot Study

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