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Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice

Summary

This research shows that black-purple Riceberry rice can be made healthier by sprouting it and then fermenting it with oyster mushroom mycelium. The resulting product contains beneficial compounds called GABA and β-glucan that help healthy gut bacteria grow while preventing harmful bacteria like E. coli. This improved rice product could be used in foods for elderly people to support digestive and overall health.

Background

Rice is a staple food for over half the world’s population. Colored rice varieties and germinated rice have gained attention for their health benefits. This study explores enhancing the nutrient quality and prebiotic properties of Riceberry rice through germination and fermentation with Pleurotus ostreatus mycelium.

Objective

To evaluate whether fermentation of germinated Riceberry rice with Pleurotus ostreatus mycelium improves prebiotic properties and increases beneficial compounds like GABA and β-glucan. To compare the prebiotic activities of treated rice samples with commercial prebiotic standards on probiotic bacteria.

Results

GABA content peaked after 3 days of germination at 10.10 mg/100g. Germinated rice with mycelium (GRM) fermented for 3 days showed optimal β-glucan and GABA concentrations. GRM demonstrated significantly enhanced prebiotic activity scores compared to non-germinated rice across all three probiotic bacteria tested, comparable to commercial inulin.

Conclusion

Fermentation of germinated Riceberry rice with P. ostreatus mycelium successfully enhanced prebiotic properties and maintained GABA content. GRM flour could be incorporated into rice-based products to improve nutritional value and support digestive health, particularly in elderly populations.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Study,
  • Source: PMC9039537, PMID: 35495911, DOI: 10.3389/fnut.2022.839145
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