The study on brown rice processing to enhance the prebiotic potential

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K20201
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0108:Sociology and related fields
• Research Institution: Nara Women's University (2023); Konan Women's University (2021)
• Principal Investigator: SUGA Naoko 奈良女子大学, 生活環境科学系, 助教 (50908168)
• Project Period (FY): 2021-08-30 – 2023-03-31
• Keywords: 玄米 / プレバイオティクス / 乳酸菌 / フェルラ酸 / アラビノキシラン

Outline of Final Research Achievements

This study was validated with the aim of investigating processing methods that increase the amount of functional components in the bran layer of brown rice and improve its prebiotic properties. Compared to raw rice, the amounts of free state ferulic acid and water-soluble arabinoxylan were increased in swollen processed brown rice. The highest increase in the amount of γ-oryzanol was observed in roasted processed brown rice. Furthermore, a growth effect of lactic acid bacteria was observed in the culture medium of swollen processed brown rice, indicating that swollen processing may be an effective cooking and processing method with potential to improve prebiotics.

Free Research Field

食品機能性

Academic Significance and Societal Importance of the Research Achievements

玄米は栄養価の高い日本の主要穀物であるが、近年消費量は減少傾向にあり、美味しさや機能性面からの付加価値向上が求められている。本研究では、パフ加工玄米の機能性成分の増加とプレバイオティクス性の向上を示唆する結果が得られた。このことから、健康効果を期待しつつも玄米食に抵抗のある消費者に対して、玄米を新しい食形態として日常的な食生活に取り入れる情報提供の一助となることが期待される。