Metabolite profile and prebiotic activities of Pleurotus ostreatus culture on germinated riceberry rice

Name: Nattapol Rattanachart

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University

Email : library@mfu.ac.th

keyword: Germinated Riceberry Rice

ThaSH: Rice

Classification :.DDC: e-thesis

; P. ostreatus, In vitro Digestion

ThaSH: Metabolites

ThaSH: Digestion

ThaSH: Glucans

ThaSH: Prebiotics -- 170602

Abstract: Functional foods, such as prebiotics, are important in the food industry due to their health benefits. The component β-glucan, found in plant and fungus cell walls, has been recommended as a potential source. This study explored the prebiotic properties of Riceberry rice, specifically when prepared from the germination process and when cultured with Pleurotus ostreatus (oyster mushroom) mycelium. Firstly, optimization of the germination of Riceberry and analyze the β-glucan and gamma-aminobutyric acid (GABA) content was performed. The results indicated that germination increased the GABA content (100±6.17 µg/g) and total β-glucan content for both 1-3, 1-4 and 1-3, 1-6 linkage at 11.90±1.54 and 15.01±1.20 mg/g, respectively. Interestingly, the prebiotic properties of germinated rice (GR) fermented rice with P. ostreatus were examined. This was approximately 3-4 times higher than the β-glucan content found in Riceberry rice and germinated Riceberry rice. Riceberry rice (R), germinated Riceberry rice (GR), and fermented Riceberry rice with P. ostreatus (FR) were digested using pepsin and α-amylase as the human gastrointestinal system. The crude digested residues and inulin (I) as a control were used to evaluate prebiotic and probiotic properties by testing with three probiotic bacteria strains: Lactobacillus acidophilus, L. casei subsp. rhamnosus, and Streptococcus lactis. The results demonstrated that the prebiotic index of FR with L. acidophilus (9.75±0.39) higher than inulin (1.47±0.48) about 4 folds. Moreover, the prebiotic activity scores of FR and β-glucan commercial against L. acidophilus were found to be 4.86±0.10 and 7.14±0.56, respectively, which are approximately five times greater than that of inulin (-0.45±1.32). For L. casei subsp. rhamnosus, the prebiotic indices were 2.13±0.60, 2.47±0.17, and 4.00±0.34 for FR, β-glucan commercial (BGC), and inulin, respectively, with no significant difference between FR and BGC. However, S. lactis showed less active for all samples. Interestingly, the prebiotic activity score of L. casei subsp. rhamnosus and S. lactis was less effective compared to the growth of non-probiotic bacteria, Escherichia coli. These findings suggested that fermented rice exhibited potential prebiotic property, indicating its potential for the development of various functional foods.

Mae Fah Luang University. Learning Resources and Educational Media Centre

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Sunita Chamyuang

Role: Advisor

Created: 2023

Modified: 2024-12-19

Issued: 2024-12-19

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Biological Sciences

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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