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Akamatsu F, Oda K, Fujita A, Igi Y, Isogai A. Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae. Heliyon 2024; 10:e33664. [PMID: 39040413 PMCID: PMC11261792 DOI: 10.1016/j.heliyon.2024.e33664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Accepted: 06/25/2024] [Indexed: 07/24/2024] Open
Abstract
Glucose, a key component of traditional Japanese fermented foods, is derived from rice starch via saccharification by hydrolytic enzymes produced by Aspergillus oryzae. The δ 13C value of glucose reflects that of its rice source. However, the influence of saccharification parameters (glucose concentration, degradation temperature, and reaction time) on glucose δ 13C values is unclear. Here, we investigated the influence of saccharification on the δ 13C value of glucose. Our experiments showed a significant difference in the δ 1³C value of glucose (-27.0 ± 0.1 ‰) obtained from saccharification compared to the ingredient rice (-27.1 ± 0.1 ‰) and remaining solid residue (-27.1 ± 0.1 ‰); however, it did not differ significantly from those of rice koji (-27.0 ± 0.1 ‰) and steamed rice (-27.1 ± 0.1 ‰), despite all values being within 0.1 ‰. Notably, glucose concentration, degradation temperature, and reaction time did not significantly affect glucose δ 13C values. These findings demonstrate the remarkable preservation of glucose δ 13C values. The δ 13C values remain aligned with the original δ 13C value of the rice, even with up to 60 % degradation during A. oryzae saccharification. This persistence of the δ 13C value throughout the process offers a potential tool for authenticating the origin of rice-fermented beverages based on the δ 13C value of their glucose component.
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Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Ken Oda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Atsuko Isogai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
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Tamada Y, Asai T, Kubodera T, Akashi T, Fukusaki E, Shimma S. Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. Biosci Biotechnol Biochem 2024; 88:445-452. [PMID: 38326278 DOI: 10.1093/bbb/zbae002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 01/02/2024] [Indexed: 02/09/2024]
Abstract
Hakutsurunishiki is a sake rice cultivar bred using Yamadabo (seed parent) and Wataribune 2 (pollen parent), equivalent to a Yamadanishiki sibling. This study evaluated the structural characteristics of the Hakutsurunishiki rice grain that contribute to the brewing characteristics of daiginjo-shu, via a comparison with Yamadanishiki. Hakutsurunishiki brown rice was a little heavy and had a large white core. Observing a cross-section of white rice after soaking revealed that the rice grain structure of Hakutsurunishiki was different from that of Yamadanishiki. Hakutsurunishiki white rice showed fewer voids than Yamadanishiki, promoting a slower water absorption rate. Glucose distribution in rice koji obtained by mass spectrometry imaging showed that Hakutsurunishiki rice koji, like Yamadanishiki, is tsuki-haze type, suggesting that its grain structure is suitable for making rice koji for daiginjo-shu. With these observations, we were able to clarify the structural characteristics of Hakutsurunishiki rice grain.
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Affiliation(s)
- Yoshihiro Tamada
- H akutsuru Sake Brewing Co., Ltd., Kobe, Hyogo, Japan
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
| | - Takuya Asai
- H akutsuru Sake Brewing Co., Ltd., Kobe, Hyogo, Japan
| | | | | | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University, Suita, Osaka, Japan
- Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan
| | - Shuichi Shimma
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratory, Osaka University, Suita, Osaka, Japan
- Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan
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3
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Inoue Y, Ueda S, Tanikawa T, Sano A, Suzuki R, Todo H, Higuchi Y, Akao K. Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods 2023; 12:4004. [PMID: 37959123 PMCID: PMC10647497 DOI: 10.3390/foods12214004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81 ± 0.03, 2.74 ± 0.06, 2.69 ± 0.03) mPa-s and (22.3 ± 1.1, 22.0 ± 0.2, 21.3 ± 0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7 ± 185.3, 3041.9 ± 355.1, 3842.7 ± 228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.
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Affiliation(s)
- Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Sae Ueda
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Takashi Tanikawa
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Aiko Sano
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Ryuichiro Suzuki
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Hiroaki Todo
- Laboratory of Pharmaceutics and Cosmeceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Yuji Higuchi
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
| | - Kenichi Akao
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
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4
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Yoshida H, Okada S, Wang F, Shiota S, Mori M, Kawamura M, Zhao X, Wang Y, Nishigaki N, Kobayashi A, Miura K, Yoshida S, Ikegami M, Ito A, Huang LT, Caroline Hsing YI, Yamagata Y, Morinaka Y, Yamasaki M, Kotake T, Yamamoto E, Sun J, Hirano K, Matsuoka M. Integrated genome-wide differentiation and association analyses identify causal genes underlying breeding-selected grain quality traits in japonica rice. MOLECULAR PLANT 2023; 16:1460-1477. [PMID: 37674315 DOI: 10.1016/j.molp.2023.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 08/17/2023] [Accepted: 09/03/2023] [Indexed: 09/08/2023]
Abstract
Improving grain quality is a primary objective in contemporary rice breeding. Japanese modern rice breeding has developed two different types of rice, eating and sake-brewing rice, with different grain characteristics, indicating the selection of variant gene alleles during the breeding process. Given the critical importance of promptly and efficiently identifying genes selected in past breeding for future molecular breeding, we conducted genome scans for divergence, genome-wide association studies, and map-based cloning. Consequently, we successfully identified two genes, OsMnS and OsWOX9D, both contributing to rice grain traits. OsMnS encodes a mannan synthase that increases the white core frequency in the endosperm, a desirable trait for sake brewing but decreases the grain appearance quality. OsWOX9D encodes a grass-specific homeobox-containing transcription factor, which enhances grain width for better sake brewing. Furthermore, haplotype analysis revealed that their defective alleles were selected in East Asia, but not Europe, during modern improvement. In addition, our analyses indicate that a reduction in grain mannan content during African rice domestication may also be caused a defective OsMnS allele due to breeding selection. This study not only reveals the delicate balance between grain appearance quality and nutrition in rice but also provides a new strategy for isolating causal genes underlying complex traits, based on the concept of "breeding-assisted genomics" in plants.
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Affiliation(s)
- Hideki Yoshida
- Institute of Fermentation Sciences, Fukushima University, Fukushima 960-1248, Japan
| | - Satoshi Okada
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan; Food Resources Education and Research Center, Graduate School of Agricultural Science, Kobe University, Uzurano, Kasai, Hyogo 675-2103, Japan
| | - Fanmiao Wang
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan; Research Center of Genetic Resources, NARO, 2-1-1 Kannondai, Tsukuba, Ibaraki 305-8602, Japan
| | - Shohei Shiota
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Masaki Mori
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Mayuko Kawamura
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Xue Zhao
- Rice Research Institute, Shenyang Agricultural University, Shenyang, China
| | - Yiqiao Wang
- Rice Research Institute, Shenyang Agricultural University, Shenyang, China
| | - Naho Nishigaki
- Division of Life Science, Graduate School of Science and Engineering, Saitama University, 255 Shimo-okubo, Sakura-ku, Saitama, Japan
| | - Asako Kobayashi
- Fukui Agricultural Experiment Station, Fukui 918-8215, Japan
| | - Kotaro Miura
- Department of Bioscience and Biotechnology, Fukui Prefectural University, Fukui 910-1195, Japan
| | - Shinya Yoshida
- Hyogo Prefectural Research Center for Agriculture, Forestry and Fisheries, Kasai, Hyogo 679-0198, Japan; Research Institute for Food and Agriculture, Ryukoku University, Ootsu, Shiga 520-2194, Japan
| | - Masaru Ikegami
- Hyogo Prefectural Research Center for Agriculture, Forestry and Fisheries, Kasai, Hyogo 679-0198, Japan
| | - Akitoshi Ito
- Food Research Centre, Aichi Centre for Industry and Science Technology, 2-1-1 Shimpukuji-cho, Nagoya, Aichi 451-0083, Japan
| | - Lin-Tzu Huang
- Institute of Plant and Microbial Biology, Academia Sinica, Taipei, Taiwan, China; Department of Agronomy, National Taiwan University, Taipei, Taiwan, China
| | - Yue-Ie Caroline Hsing
- Institute of Plant and Microbial Biology, Academia Sinica, Taipei, Taiwan, China; Department of Agronomy, National Taiwan University, Taipei, Taiwan, China
| | - Yoshiyuki Yamagata
- Plant Breeding Laboratory, Faculty of Agriculture, Kyushu University, 744, Motooka, Nishiku, Fukuoka, Japan
| | - Yoichi Morinaka
- Department of Bioscience and Biotechnology, Fukui Prefectural University, Fukui 910-1195, Japan
| | - Masanori Yamasaki
- Food Resources Education and Research Center, Graduate School of Agricultural Science, Kobe University, Uzurano, Kasai, Hyogo 675-2103, Japan
| | - Toshihisa Kotake
- Division of Life Science, Graduate School of Science and Engineering, Saitama University, 255 Shimo-okubo, Sakura-ku, Saitama, Japan
| | - Eiji Yamamoto
- Graduate School of Agriculture, Meiji University, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - Jian Sun
- Rice Research Institute, Shenyang Agricultural University, Shenyang, China.
| | - Ko Hirano
- Bioscience and Biotechnology Center, Nagoya University, Nagoya, Aichi 464-8601, Japan.
| | - Makoto Matsuoka
- Institute of Fermentation Sciences, Fukushima University, Fukushima 960-1248, Japan.
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Nakamura S, Ohtsubo K. Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification. Foods 2023; 12:2510. [PMID: 37444248 DOI: 10.3390/foods12132510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/19/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
In the present paper, we investigated the characteristics of chalky rice grains generated by ripening under high temperature and compared them with whole grains. We evaluated 14 unpolished Japonica rice grains harvested in Japan in 2021, and these samples (original grains) were divided into two groups (a whole grain group and a chalky grain one). We found that not only activities of endogenous amylase and proteinase, but also cell wall-degrading enzymes, such as xylanase and cellulase, changed markedly between chalky grains and whole grains. Using rice grains blended with 30% of chalky grains as the material, we compared the sugar and mineral contents and textural properties of the rice grains soaked and boiled in either ordinary water or hard water, such as Evian or Contrex. It was shown that xylanase, in addition to amylase and proteinase, may play an important role in changing the texture of the boiled chalky rice grains. For the sake of preventing the above-mentioned deterioration in the texture of boiled grains of chalky rice, we tried to use hard water, such as Evian or Contrex, to soak and cook the chalky rice grains. It was shown that the hard water was useful for the prevention of texture deterioration of the boiled rice grains due to inhibition of the activities of endogenous hydrolytic enzymes, such as α-amylase, β-amylase, proteinase, and xylanase. Furthermore, we found that the hard water was useful in increasing the calcium absorption through the meal by 2.6 to 16.5 times.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan
| | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan
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Akamatsu F, Igi Y, Fujita A, Yamada O, Okuda M. Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes. Food Chem 2023; 424:136372. [PMID: 37236076 DOI: 10.1016/j.foodchem.2023.136372] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 04/29/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
The carbon stable isotopic composition of glucose is transferred to that of ethanol during the simultaneous saccharification and fermentation processes of sake production. However, there is limited information regarding carbon isotope discrimination between the ingredient rice and the sake components. Our fermentation experiments show that the carbon stable isotopic composition of rice is intermediate between those of glucose and ethanol in sake and do not differ significantly from those of rice koji and sake lees. Carbon isotope discrimination from rice to ethanol and from glucose to ethanol is 0.9 ± 0.1‰ (mean ± standard deviation, n = 18) and 1.9 ± 0.2‰, respectively. This is approximately half of the isotope discrimination observed in grape wine due to the saccharification process during sake manufacture. Carbon isotope discrimination from ingredient rice to sake components provides valuable insights for the manufacturing process and the authentication of sake.
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Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Masaki Okuda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
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7
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KOTANI A, WATANABE J, MACHIDA K, YAMAMOTO K, HAKAMATA H. Determination of Amino Acidity in Japanese Sake Based on the Voltammetric Measurement of Surplus Acid by Quinone Reduction. ELECTROCHEMISTRY 2022. [DOI: 10.5796/electrochemistry.22-00108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Affiliation(s)
- Akira KOTANI
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Jumpei WATANABE
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Koichi MACHIDA
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Kazuhiro YAMAMOTO
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Hideki HAKAMATA
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
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MIYAMOTO T, NISHIDA I, OHTAKE N, HIRATA D. Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality. Cereal Chem 2022. [DOI: 10.1002/cche.10603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Takuji MIYAMOTO
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Ikuhisa NISHIDA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Norikuni OHTAKE
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Dai HIRATA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
- Niigata Sake Brewers AssociationNiigata951‐8116Japan
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9
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Kobayashi T, Kumazaki T, Morikawa K, Komatsu-Hata Y, Okuda M, Takahashi M, Saito R, Oda K, Yazawa H, Iwashita K. Modeling the sake brewing characteristics of rice from brown rice metabolites. J Biosci Bioeng 2022; 134:116-124. [DOI: 10.1016/j.jbiosc.2022.04.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/03/2022] [Accepted: 04/16/2022] [Indexed: 10/18/2022]
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10
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Characterisation of a novel Starch branching enzyme 1 allele, Sbe1-1, in rice. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Yang Y, Zhong H, Yang N, Zhu D, Li J, Yang Z, Yang T. Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yurong Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Haiyan Zhong
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Ning Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Dongcai Zhu
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
| | - Jie Li
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
| | - Zhilong Yang
- Xiangjiao Liquor Industry Co. Ltd. Shaoyang 422000 China
| | - Tao Yang
- College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
- Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
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12
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Wang X, Tian R, Yang H, Shen C, Han X. Effect of baking technique for rice wine production and the characteristics of baked rice wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1498-1507. [PMID: 34403148 DOI: 10.1002/jsfa.11484] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 07/10/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Driven by the requirement to reduce the emission of wastewater in the brewing process, it is necessary to improve and innovate the fermentation technology of Chinese rice wine. In this study, the baking technique used to brew rice wine was explored. RESULTS Rice wine was brewed based on baked glutinous rice undergoing different high-temperature stages, designated as baked rice wine (BRW1, BRW2 and BRW3). X-ray diffraction and Fourier transform infrared analysis revealed that baking treatment under 110 °C 0.5 h + 170 °C 30 min relatively changed the crystal properties and short-range molecular order of starch. Compared with the traditional rice wine (RW) from steamed rice, the alcohol content in BRWs was nearly twice that of RW, especially in BRW3. The contents of protein, ascorbic acid and total phenols in BRWs were significantly higher than that in RW. Besides, BRWs presented more abundance in the contents of volatile compounds, free amino acids and certain organic acids, including volatile esters and alcohols and 17 amino acids, which would give rice wine a pleasant aroma and a more comprehensive taste. Furthermore, analysis of the antioxidant capacity indicated a functional difference between RW and BRWs. CONCLUSION It was feasible to produce rice wine using baked rice. The baking method allowed for several advantages, including the improvement of alcohol yield, fermentation efficiency, new typicality and stronger antioxidant capacity. This work is expected to provide a foundation for related research. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyu Wang
- School of Life Science, Shaoxing University, Shaoxing, People's Republic of China
| | - Rungang Tian
- School of Life Science, Shaoxing University, Shaoxing, People's Republic of China
| | - Huanyi Yang
- School of Life Science, Shaoxing University, Shaoxing, People's Republic of China
| | - Chi Shen
- School of Life Science, Shaoxing University, Shaoxing, People's Republic of China
| | - Xueyuan Han
- School of Life Science, Shaoxing University, Shaoxing, People's Republic of China
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13
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Akamatsu F, Fujii T, Igi Y, Fujita A, Yamada O, Isogai A. Different carbon isotopic compositions of CO2 in sparkling sake using natural and exogenous carbonation methods. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Ito T, Taguchi Y, Oue H, Amano N, Nagae Y, Noge K, Hashizume K. Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases. Biosci Biotechnol Biochem 2021; 85:1476-1484. [PMID: 33720315 DOI: 10.1093/bbb/zbab041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Accepted: 03/08/2021] [Indexed: 11/12/2022]
Abstract
Formation of taste-active pyroglutamyl (pGlu) peptide ethyl esters in sake was investigated: 2 enzymes (A and B) responsible for the esterification were purified from a rice koji extract. MADLI-TOF/TOF analysis after deglycosylation identified enzyme (A) as peptidase S28 (GenBank accession number OOO13707.1) and enzyme (B) as serine-type carboxypeptidase (accession number AO090010000534). Both enzymes hydrolyzed pGlu peptides and formed ethyl esters under sake mash conditions: acidic pH (3-4) and in ethanol (5%-20% v/v) aqueous solutions. Enzyme (A) formed pGlu penta-peptide ethyl esters from pGlu undeca-peptides by a prolyl endo-type reaction. Enzyme (B) formed (pGlu) deca-peptide and its ethyl esters from pGlu undeca-peptides in an exo-type reaction. We are the first to report the enzymatic ethyl esterification reaction in the formation of pGlu peptides by rice koji peptidases.
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Affiliation(s)
| | | | | | | | | | - Koji Noge
- Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita, Japan
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15
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Kitagaki H. Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis-Containing Koji. J Fungi (Basel) 2021; 7:243. [PMID: 33804991 PMCID: PMC8063943 DOI: 10.3390/jof7040243] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023] Open
Abstract
Although most fungi cause pathogenicity toward human beings, dynasties of the East Asian region have domesticated and utilized specific fungi for medical applications. The Japanese dynasty and nation have domesticated and utilized koji fermented with non-pathogenic fungus Aspergillus oryzae for more than 1300 years. Recent research has elucidated that koji contains medicinal substances such as Taka-diastase, acid protease, koji glycosylceramide, kojic acid, oligosaccharides, ethyl-α-d-glucoside, ferulic acid, ergothioneine, pyroglutamyl leucine, pyranonigrin A, resistant proteins, deferriferrichrysin, polyamines, Bifidobacterium-stimulating peptides, angiotensin I-converting enzyme inhibitor peptides, 14-dehydroergosterol, beta-glucan, biotin, and citric acid. This review introduces potential medical applications of such medicinal substances to hyperlipidemia, diabetes, hypertension, cardiovascular and cognitive diseases, chronic inflammation, epidermal permeability barrier disruption, coronavirus disease 2019 (COVID-19), and anti-cancer therapy.
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Affiliation(s)
- Hiroshi Kitagaki
- Graduate School of Advanced Health Sciences, Saga University, Saga 840-8502, Japan
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Zhou M, Bu T, Zheng J, Liu L, Yu S, Li S, Wu J. Peptides in Brewed Wines: Formation, Structure, and Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2647-2657. [PMID: 33621074 DOI: 10.1021/acs.jafc.1c00452] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The traditional low-alcoholic beverages, such as grape wine, sake, and rice wine, have been consumed all over the world for thousands of years, each with their unique methods of production that have been practiced for centuries. Moderate consumption of wine is generally touted as beneficial for health, although there is ongoing debate for the responsible components in wine. In this review, the structural and functional characteristics, the formation mechanisms, and their health-promoting activities of peptides in three brewed wines, grape wine, Chinese rice wine (also called Chinese Huangjiu or Chinese yellow wine), and Japanese sake, are discussed. The formation of peptides in wine imparts sensorial, technological, and biological attributes. Prospects on future research, with an emphasis on the peptide characterization, formation mechanism, physiological activity, and molecular mechanisms of action, are presented.
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Affiliation(s)
- Mengjie Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Songfeng Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
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Zhang K, Wu W, Yan Q. Research advances on sake rice, koji, and sake yeast: A review. Food Sci Nutr 2020; 8:2995-3003. [PMID: 32724564 PMCID: PMC7382144 DOI: 10.1002/fsn3.1625] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/18/2020] [Accepted: 04/13/2020] [Indexed: 11/11/2022] Open
Abstract
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake-brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.
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Affiliation(s)
- Kaizheng Zhang
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
| | - Wenchi Wu
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
| | - Qin Yan
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
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Yasui M, Oda K, Masuo S, Hosoda S, Katayama T, Maruyama JI, Takaya N, Takeshita N. Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number. Fungal Biol Biotechnol 2020; 7:8. [PMID: 32518660 PMCID: PMC7275602 DOI: 10.1186/s40694-020-00099-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 05/23/2020] [Indexed: 01/02/2023] Open
Abstract
BACKGROUND 'Rice koji' is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, leads to the formation of a variety of ingredients of Japanese sake. In sake brewing, the degree of mycelial invasive growth into the steamed rice, called 'haze-komi', highly correlates with the digestibility and quality of rice koji, since the hyphae growing into the rice secrete amylases and digest starch. RESULTS In this study, we investigated mycelial distribution of GFP-tagged A. oryzae in rice koji made with different types of rice, such as sake rice and eating rice, with 50 or 90% polishing rate to remove abundant proteins and lipids near the surface. In addition, we compared transcriptomes of A. oryzae in the different types of rice koji. Finally, we found that A. oryzae increases the nuclear number and hyphal width in the course of 1-3 days cultivation. CONCLUSIONS Our imaging analyses indicate that A. oryzae hyphae grew more deeply into 50% polished rice than 90% polished rice. The increases of nuclear number may be a selectively acquired characteristic for the high secretory capacity during the long history of cultivation of this species.
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Affiliation(s)
- Mizuki Yasui
- Microbiology Research Center for Sustainability (MiCS), Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Ken Oda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739-0046 Japan
| | - Shunsuke Masuo
- Microbiology Research Center for Sustainability (MiCS), Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Shuji Hosoda
- Microbiology Research Center for Sustainability (MiCS), Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Takuya Katayama
- Department of Biotechnology, Collaborative Research Institute for Innovative Microbiology, The University of Tokyo, Tokyo, Japan
| | - Jun-ichi Maruyama
- Department of Biotechnology, Collaborative Research Institute for Innovative Microbiology, The University of Tokyo, Tokyo, Japan
| | - Naoki Takaya
- Microbiology Research Center for Sustainability (MiCS), Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Norio Takeshita
- Microbiology Research Center for Sustainability (MiCS), Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
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Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake. J Biosci Bioeng 2020; 129:322-326. [DOI: 10.1016/j.jbiosc.2019.09.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/26/2019] [Accepted: 09/28/2019] [Indexed: 11/21/2022]
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Akamatsu F, Igi Y, Fujita A. Separation and Purification of Glucose in Sake for Carbon Stable Isotope Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01704-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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