Lysine-fortified rice germ yogurt fermented with Lactiplantibacillus plantarum JSA 22 and its beneficial health effects

Abstract

This study aimed to produce rice germ yogurt by fermenting rice germ with Lactiplantibacillus plantarum JSA 22 and investigate its health-beneficial effects. JSA 22 was a suitable starter with its rapid growth rate and ability to synthesize lysine and GABA in a rice germ medium. Genomic analysis of JSA 22 confirmed the presence of genes responsible for probiotic activity and lysine production. Fermented rice germ yogurt exhibited significant antioxidative activity. In addition, the yogurt displayed prebiotic effects by promoting the growth of beneficial microbiota and stimulating the production of SCFAs. In an in vivo mouse test, consumption of rice germ yogurt resulted in a reduction in B cell population and increased concentrations of IFN-γ and IL-2 compared to the control group. This study demonstrates JSA 22 is a proper probiotic starter for rice germ yogurt that can confer health benefits to the host’s intestinal microbiome and immune system.

Keywords

• Rice germ yogurt
• Lactiplantibacillus plantarum JSA 22
• Lysine production
• Antioxidant activity
• In vitro digestion
• In vitro fermentation