Enhanced Nutritional and Bioactive Properties of Riceberry Rice Amazake Lactic Fermented with Thermotolerant Pediococcus acidilactici FSPO-PJ1
DOI:
https://doi.org/10.48048/tis.2026.11456Keywords:
Pediococcus acidilactici, Nutrition, Bioactivity, Amazake lactic, Riceberry rice, Fermented food, Functional foodAbstract
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 °C (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.
HIGHLIGHTS
- Thermotolerant acidilactici FSPO-PJ1 was isolated from fermented spring onion.
- acidilactici FSPO-PJ1 has inhibitory activity against foodborne pathogens.
- Thai riceberry rice amazake lactic shows enhanced nutritional and bioactive properties.
- acidilactici FSPO-PJ1 can be used to produce functional fermented food.
GRAPHICAL ABSTRACT
Downloads
References
BNA Hakim, NJ Xuan and SNH Oslan. A comprehensive review of bioactive compounds from lactic acid bacteria: Potential functions as functional food in dietetics and the food industry. Foods 2023; 12(15), 2850.
HM Al Emran, JF Moon, ML Miah, NS Meghla, RC Reuben, MJ Uddin, H Ibnat, SL Sarkar, PC Roy, MS Rahman, ASMRU Alam, OK Islam and IK Jahid. Genomic analysis and in vivo efficacy of Pediococcus acidilactici as a potential probiotic to prevent hyperglycemia, hypercholesterolemia and gastrointestinal infections. Scientific Reports 2022; 12(1), 20429.
Y Shim, JY Lee and J Jung. Effects of kimchi-derived lactic acid bacteria on reducing biological hazards in kimchi. Journal of Microbiology and Biotechnology 2024; 34(12), 2586-2595.
S Chan, K Jantama, C Prasitpuriprecha, S Wansutha, C Phosriran, L Yuenyaow, KC Cheng and SS Jantama. Harnessing fermented soymilk production by a newly isolated Pediococcus acidilactici F3 to enhance antioxidant level with high antimicrobial activity against food-borne pathogens during co-culture. Foods 2024; 13(13), 2150.
M Raccach. Pediococcus. In: CA Batt and ML Tortorello (Eds.). Encyclopedia of food microbiology. 2nd ed. Academic Press, California, United States, 2014.
CJ Toe, HL Foo, TC Loh, R Mohamad, RA Rahim and Z Idrus. Extracellular proteolytic activity and amino acid production by lactic acid bacteria isolated from Malaysian foods. International Journal of Molecular Sciences 2019; 20(7), 1777.
NM Mansour, WS Elkalla, YM Ragab and MA Ramadan. Inhibition of acetic acid-induced colitis in rats by new Pediococcus acidilactici strains, vitamin producers recovered from human gut microbiota. PLoS One 2021; 16(7), e0255092.
P Bansal, R Kumar and S Dhanda. Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin. Journal of Food Processing and Preservation 2022; 46(10), e16817.
H Hamajima, M Tanaka, M Miyagawa, M Sakamoto, T Nakamura, T Yanagita, M Nishimukai, S Mitsutake, J Nakayama, K Nagao and H Kitagaki. Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice. Bioscience, Biotechnology and Biochemistry 2019; 83(8), 1514-1522.
A Kurahashi. Ingredients, functionality and safety of the Japanese traditional sweet drink amazake. Journal of Fungi 2021; 7(6), 469.
Y Oguro, T Nishiwaki, R Shinada, K Kobayashi and A Kurahashi. Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA. Journal of Bioscience and Bioengineering 2017; 124(2), 178-183.
M Sakurai, M Kubota, A Iguchi, T Shigematsu, T Yamaguchi, S Nakagawa, A Kurahashi, Y Oguro, T Nishiwaki, K Aihara and S Sato. Effects of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA on defecation status in healthy volunteers with relatively low stool frequency. Food Science and Technology Research 2019; 25(6), 853-861.
T Enomoto, A Kojima-Nakamura, K Kodaira, Y Oguro and A Kurahashi. Koji amazake maintains water content in the left cheek skin of healthy adults: A randomized, double-blind, placebo-controlled, parallel-group, comparative trial. Clinical, Cosmetic and Investigational Dermatology 2022; 15, 1283-1291.
R Mungkung, S Dangsiri and SH Gheewala. Development of a low-carbon, healthy and innovative value-added riceberry rice product through life cycle design. Clean Technologies and Environmental Policy 2021; 23, 2037-2047.
P Pothinuch, K Jongrattanavit, K Leelajaruwan and N Prichapan. Effects of anaerobic germination and enzymatic saccharification on chemical compositions of functional drink from riceberry rice. Journal of Current Science and Technology 2024; 14(1), 2.
T Anuyahong, C Chusak and S Adisakwattana. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion. LWT 2020; 129, 109571.
D Halder, M Mandal, SS Chatterjee, NK Pal and S Mandal. Indigenous probiotic Lactobacillus isolates presenting antibiotic like activity against human pathogenic bacteria. Biomedicines 2017; 5(2), 31.
Babraham Bioinformatics, Available at: https://www.bioinformatics.babraham.ac.uk/projects/fastqc/, accessed January 2025.
S Chen, Y Zhou, Y Chen and J Gu. Fastp: An ultra-fast all-in-one FASTQ preprocessor. Bioinformatics 2018; 34(17), i884-i890.
AM Bolger, M Lohse and B Usadel. Trimmomatic: A flexible trimmer for Illumina sequence data. Bioinformatics 2014; 30(15), 2114-2120.
A Prjibelski, D Antipov, D Meleshko, A Lapidus and A Korobeynikov. Using SPAdes de novo assembler. Current Protocols in Bioinformatics 2020; 70(1), e102.
A Priyam, BJ Woodcroft, V Rai, I Moghul, A Munagala, F Ter, H Chowdhary, I Pieniak, LJ Maynard, MA Gibbins, H Moon, A Davis-Richardson, M Uludag, NS Watson-Haigh, R Challis, H Nakamura, E Favreau, EA Gómez, T Pluskal, G Leonard, W Rumpf and Y Wurm. Sequenceserver: A modern graphical user interface for custom BLAST databases. Molecular Biology and Evolution 2019; 36(12), 2922-2924.
T Seemann. Prokka: Rapid prokaryotic genome annotation. Bioinformatics 2014; 30(14), 2068-2069.
AJ Page, CA Cummins, M Hunt, VK Wong, S Reuter, MTG Holden, M Fookes, D Falush, JA Keane and J Parkhill. Roary: Rapid large-scale prokaryote pan genome analysis. Bioinformatics 2015; 31(22), 3691-3693.
I Letunic and P Bork. Interactive Tree of Life (iTOL) v6: Recent updates to the phylogenetic tree display and annotation tool. Nucleic Acids Research 2024; 52(W1), W78-W82.
AOAC International. Official method 994.12 amino acids in feeds: Performic acid oxidation with acid hydrolysis-sodium metabisulfite method. In: GW Latimer (Ed.). Official methods of analysis of AOAC International. AOAC International, Rockville, United States, 2023.
Z Dai, Z Wu, S Jia and G Wu. Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection. Journal of Chromatography B 2014; 964, 116-127.
P Prakongsil, S Sajjabut, W Pewlong, R Picha and N Thamrongsiripak. Enhancing gamma aminobutyric acid (GABA) content in germinated Thai Hom Mali brown rice by low dose electron beam irradiation. Science & Technology Asia 2023; 28(3), 210-219.
H Zia, N Fischbach, M Hofsommer and A Slatnar. Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices. LWT 2023; 184, 115103.
L Xiong, J Yang, Y Jiang, B Lu, Y Hu, F Zhou, S Mao and C Shen. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China. Journal of Food Science 2014; 79(4), C517-C525.
X Ge, L Jing, K Zhao, C Su, B Zhang, Q Zhang, L Han, X Yu and W Li. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chemistry 2021; 335, 127655.
YL Zhu, HS Zhang, XS Zhao, HH Xue, J Xue and YH Sun. Composition, distribution and antioxidant activity of phenolic compounds in 18 soybean cultivars. Journal of AOAC International 2018; 101(2), 520-528.
T Joo, K Sowndhararajan, S Hong, J Lee, SY Park, S Kim and JW Jhoo. Inhibition of nitric oxide production in LPS-stimulated RAW 264.7 cells by stem bark of Ulmus pumila L. Saudi Journal of Biological Sciences 2014; 21(5), 427-435.
G Yang, K Lee, M Lee, I Ham and HY Choi. Inhibition of lipopolysaccharide-induced nitric oxide and prostaglandin E2 production by chloroform fraction of Cudrania tricuspidata in RAW 264.7 macrophages. BMC Complementary and Alternative Medicine 2012; 12, 250.
E Hurtado-Bautista, LF Pérez Sánchez, A Islas-Robles, G Santoyo and G Olmedo-Alvarez. Phenotypic plasticity and evolution of thermal tolerance in bacteria from temperate and hot spring environments. PeerJ 2021; 9, e11734.
DM Missiakas and O Schneewind. Growth and laboratory maintenance of Staphylococcus aureus. Current Protocols in Microbiology 2013. https://doi.org/10.1002/9780471729259.mc09c01s28
GK İncili, M Akgöl, P Karatepe, H Kanmaz, B Kaya, A Tekin and AA Hayaloğlu. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies. Food Research International 2023; 170, 113045.
Hİ Kaya and Ö Şimşek. Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 bacteriocins and their antimicrobial activities in tarhana fermentation. Microorganisms 2020; 8(7), 1083.
W Sorndech. Isomaltooligosaccharides as prebiotics and their health benefits. In: PS Panesar and AK Anal (Eds.). Probiotics, prebiotics and synbiotics: Technological advancements towards safety and industrial applications. John Wiley & Sons, New Jersey, United States, 2022, p. 361-377.
S Fitsum, G Gebreyohannes and DB Sbhatu. Bioactive compounds in fermented foods: Health benefits, safety and future perspectives. Applied Food Research 2025; 5(2), 101097.
MM Rahman, MS Rahaman, MR Islam, F Rahman, FM Mithi, T Alqahtani, MA Almikhlafi, SQ Alghamdi, AS Alruwaili, MS Hossain, M Ahmed, R Das, TB Emran and MS Uddin. Role of phenolic compounds in human disease: Current knowledge and future prospects. Molecules 2021; 27(1), 233.
S Matsugo, T Sakamoto and N Wada. Liposoluble anti-oxidative components in Japanese traditional fermented food “Amazake” made from brown rice. Journal of Bioprocessing and Biotechniques 2018; 8(1), 1000317.
SD Montijo-Prieto, MDC Razola-Díaz, F Barbieri, G Tabanelli, F Gardini, M Jiménez-Valera, A Ruiz-Bravo, V Verardo and AM Gómez-Caravaca. Impact of lactic acid bacteria fermentation on phenolic compounds and antioxidant activity of avocado leaf extracts. Antioxidants 2023; 12(2), 298.
S Shakya, N Danshiitsoodol, S Sugimoto, M Noda and M Sugiyama. Anti-oxidant and anti-inflammatory substance generated newly in Paeoniae Radix Alba extract fermented with plant-derived Lactobacillus brevis 174A. Antioxidants 2021; 10(7), 1071.
IK Woo, JH Hyun, HJ Jang, NK Lee and HD Paik. Probiotic Pediococcus acidilactici strains exert anti-inflammatory effects by regulating intracellular signaling pathways in LPS-induced RAW 264.7 cells. Probiotics and Antimicrobial Proteins 2024; 17, 3258-3269.
Published
Issue
Section
License
Copyright (c) 2025 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
