2015 Fiscal Year Final Research Report
Elucidation of the mechanism by which fermented food represent the health-promoting effect, focusing on biological amine, and development of new fermented rice products.
| Project/Area Number |
25750038
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Hagoromo International University (2015)
Shinshu University (2013-2014) |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | 発酵食品 / 機能性 / アミン化合物 |
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| Outline of Final Research Achievements |
We prepared fermented rice products using various microorganisms found in Asian countries, and evaluated composition such as total polyphenol, amino acid, reducing sugar and their biological activity including anti-oxidant and lipidolytic activity. A high extent of saccharification and increased levels of total amino acids and total polyphenols were found in Rhizopus-fermented rice samples. Ethyl acetate extracts of rice fermented with A. corymbifera and M. circinelloides had enhanced antioxidant activity compared to unfermented rice. Also in evaluation on lipidolytic effect, M. circinelloides exerted significant effect. From these results, M. circinelloides is candidates for starter organisms in pure or blended cultures for the development of fermented rice products with antioxidant and lipidolytic activity.
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| Free Research Field |
食品化学
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