Sooklim Chayaphathra, Paemanee Atchara, Ratanakhanokchai Khanok, Wiwatratana Duanghathai, Soontorngun Nitnipa
Excellent Laboratory of Yeast Innovation, Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Tian Talay Road, Soi 25, Tha Kham, Bang Khuntian, Bangkok 10150, Thailand.
National Omics Center, National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand.
FEMS Yeast Res. 2025 Jan 30;25. doi: 10.1093/femsyr/foaf017.
Plant-based milk contains high nutritional value with enriched vitamins, minerals, and essential amino acids. This study aimed to enhance the biochemical and biological properties of rice milk through yeast fermentation, using the novel fermenting strain Saccharomyces cerevisiae RSO4, which has superb fermenting ability for an innovative functional beverage. An integrated omics approach identified specific genes that exhibited genetic variants related to various cellular processes, including flavor and aroma production (ARO10, ADH1-5, and SFA1), whereas the proteomic profiles of RSO4 identified key enzymes whose expression was upregulated during fermentation of cooked rice, including the enzymes in glycogen branching (Glc3), glycolysis (Eno1, Pgk1, and Tdh1/2), stress response (Hsp26 and Hsp70), amino acid metabolism, and cell wall integrity. Biochemical and metabolomic analyses of the fermented rice milk by the RSO4 strain using the two rice varieties, Homali (Jasmine) white rice or Riceberry colored rice, detected differentially increased levels of bioactive compounds, such as β-glucan, vitamins, di- and tripeptides, as well as pleasant flavors and aromas. The results of this study highlight the importance of selecting an appropriate fermenting yeast strain and rice variety to improve property of plant-based products as innovative functional foods.
植物基牛奶含有丰富的营养价值，富含维生素、矿物质和必需氨基酸。本研究旨在通过酵母发酵提高米浆的生化和生物学特性，使用新型发酵菌株酿酒酵母RSO4，该菌株对创新功能性饮料具有卓越的发酵能力。一种综合组学方法鉴定出了与各种细胞过程相关的特定基因，这些基因表现出遗传变异，包括风味和香气产生相关基因（ARO10、ADH1 - 5和SFA1），而RSO4的蛋白质组学图谱鉴定出了在熟米饭发酵过程中表达上调的关键酶，包括糖原分支酶（Glc3）、糖酵解酶（Eno1、Pgk1和Tdh1/2）、应激反应酶（Hsp26和Hsp70）、氨基酸代谢酶以及细胞壁完整性相关酶。使用霍马利（茉莉）白米或稻花香有色米这两个水稻品种，对RSO4菌株发酵的米浆进行生化和代谢组学分析，检测到生物活性化合物（如β - 葡聚糖、维生素、二肽和三肽）水平差异增加，以及宜人的风味和香气。本研究结果强调了选择合适的发酵酵母菌株和水稻品种对于改善植物基产品作为创新功能性食品特性的重要性。
