Liposoluble Antioxidative Components in Japanese Traditional Fermented Food "Amazake" Made from Brown Rice

Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake

“…Besides the sugars coming from the grain hydrolysis, koji-amazake is rich in many other compounds that are produced by A. oryzae during the koji production process, such as complex B vitamins, (including thiamine (B1), riboflavin (B2), nicotinic acid (B3), pantothenic acid (B5), pyridoxine (B6), and biotin (B7)), organic acids such as citric acid, succinic acid, malic acid and pyruvic acid ( Oguro et al, 2017 ), and lipids, mainly derived from the A. oryzae cell membrane, such as N-20-hydroxyoctadecanoyl-l-O- d -galactopyranosyl-9-methyl-4,8-sphingadienine and N-20-hydroxyoctadecanoyl-l-O- d -glucopyranosyl-9-methyl-4,8-sphingadienine ( Hamajima et al, 2016 ). Furthermore, the fermentation by koji-rice also originates amino acids and compounds with antioxidant activity such as tocotrienol ( Wada, Sakamoto, & Matsugo, 2018 ), ergothioneine, choline and betaine ( Kurahashi, 2021 , Oguro et al, 2017 ). Many physiological functions and health benefits have been associated with koji-amazake consumption, such as, blood pressure lowering, anti-obesity, liver-protection and anti-amnesic ( Kurahashi, 2021 , Saigusa and Ohba, 2007 ).…”