Lysine-fortified rice germ yogurt fermented with Lactiplantibacillus plantarum JS']JSA 22 and its beneficial health effects

被引：8

作者：

Choi, Hye Sun ^{[1
]}

Seong, Hyunbin ^{[2
]}

Kim, Seul-Ah ^{[2
]}

Song, Youngju ^{[4
]}

Sim, Eun Young ^{[1
]}

Kang, Hee ^{[3
]}

Han, Nam Soo ^{[2
]}

机构：

[1] Rural Dev Adm, Natl Inst Crop Sci, Suwon 16613, South Korea

[2] Chungbuk Natl Univ, Brain Korea 21 Ctr Biohlth Ind, Div Anim Hort & Food Sci, Cheongju, Chungbuk, South Korea

[3] Kyung Hee Univ, Humanitas Coll, Yongin 17104, South Korea

[4] Kyung Hee Univ, Grad Sch, Dept Biomed Sci & Technol, Seoul 02447, South Korea

来源：

JOURNAL OF FUNCTIONAL FOODS | 2023年 / 109卷

关键词：

Rice germ yogurt; Lactiplantibacillus plantarum [!text type='JS']JS[!/text]A 22; Lysine production; Antioxidant activity; In vitro digestion; In vitro fermentation; LACTOBACILLUS-PLANTARUM; AMINO-ACIDS; IN-VITRO; T-CELLS; FOOD; INTERLEUKIN-2; MICROBIOME; DISEASE; QUALITY; GRAINS;

D O I：

10.1016/j.jff.2023.105787

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to produce rice germ yogurt by fermenting rice germ with Lactiplantibacillus plantarum JSA 22 and investigate its health-beneficial effects. JSA 22 was a suitable starter with its rapid growth rate and ability to synthesize lysine and GABA in a rice germ medium. Genomic analysis of JSA 22 confirmed the presence of genes responsible for probiotic activity and lysine production. Fermented rice germ yogurt exhibited significant anti-oxidative activity. In addition, the yogurt displayed prebiotic effects by promoting the growth of beneficial microbiota and stimulating the production of SCFAs. In an in vivo mouse test, consumption of rice germ yogurt resulted in a reduction in B cell population and increased concentrations of IFN-gamma and IL-2 compared to the control group. This study demonstrates JSA 22 is a proper probiotic starter for rice germ yogurt that can confer health benefits to the host's intestinal microbiome and immune system.

引用

页数：10

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