Potential prebiotic effects of rice wine on Lactobacillus and Streptococcus

Abstract

Rice wine has been associated with multiple health benefits due to various functional compounds it contains such as short‐chain fatty acids, organic acids, oligosaccharides and peptides. Lactobacillus and Streptococcus are considered as beneficial probiotics with protective effects on gastro‐intestinal health. In this study, rice wine was subjected to the simulated gastrointestinal digestion consisting of mouth, stomach and small intestinal phases. The final digesta was used to determine its potential prebiotic effects on probiotics, including Lactobacillus helveticus MB2‐1, Lactobacillus plantarum 70810, Lactobacillus plantarum D1501, Streptococcus thermophilus M5, Lactobacillus bulgaricus 1‐4, Lactobacillus plantarum 17‐1, Lactobacillus casei subsp. rahamnosus LS‐8, Lactobacillus plantarum B1‐6. Chemical analysis revealed that rice wine contained a considerate amount of citric acid, succinic acid, malic acid, lactic acid, acetic acid, propanoic acid and formic acid. The rice wine digesta dose‐dependently promoted the growth of probiotics. For example, the lag phase of Lactobacillus helveticus MB2‐1 was shortened from 10 h to 7 h, and μmax was increased by 16% due to the treatment of rice wine digesta. Similarly, the growth of Streptococcus thermophilus M5 and Lactobacillus bulgaricus 1‐4 was increased by addition of rice wine digesta, which was evidenced by shortened lag phase and increased maximum growth rate and maximum OD600. This is the first report on the prebiotic effects of rice wine digesta, which provided a basis to use rice wine and related products as prebiotics.This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.