Thai KDML 105 jasmine-rice amazake was compared with unfermented rice and Japanese amazake. Fermentation increased phenolic content over unfermented rice. DPPH inhibition was 70.34% for the Thai beverage versus 65.71% for Japanese amazake, while ABTS inhibition was lower (53.57% versus 95.42%). Lactobacillus plantarum grew well and exceeded the IMO reference, whereas E. coli growth did not differ. These are in vitro functional signals, not demonstrated human prebiotic benefits.
Key findings
- Fermentation increased phenolics and DPPH activity over unfermented rice. • Antioxidant ranking depended on the assay; ABTS was lower than Japanese amazake. • The beverage supported L. plantarum in vitro without significantly changing E. coli.
Why this matters globally
The study opens a value-added route for Thai jasmine rice, but composition, simulated digestion, safety, shelf life and human trials are needed.
Thai researcher contribution
Mae Fah Luang University and Siriraj Hospital connect food science, microbiology and Thai jasmine-rice resources.
Limitations to consider
In vitro antioxidant assays and one probiotic strain cannot establish a human prebiotic effect, and some abstract units should be checked against the original tables.