Effects of Malted Rice Amazake on Constipation Symptoms and Gut Microbiota in Children and Adults with Severe Motor and Intellectual Disabilities: A Pilot Study

Abstract

Constipation is a frequent complication in patients with severe motor and intellectual disabilities (SMID). The aim of this study was to investigate changes in constipation symptoms and gut microbiota associated with the intake of malted rice amazake, a fermented food in Japan, in patients with SMID. Ten patients consumed the test food for six weeks, and their physical condition, dietary and medication status, and constipation assessment scale (CAS) were investigated. Comprehensive fecal microbiome analysis using the 16S rRNA sequence method was performed. The results showed a significant decrease in CAS, and a significant increase in Lactobacillales and decrease in Escherichia-Shigella after consuming malted rice amazake. To investigate the difference in the effects of malted rice amazake consumption, based on the characteristics of the original gut microbiota, the patients were grouped according to the similarity of their gut microbiota before the intervention; Firmicutes-rich Group 1 (n = 5), Actinobacteria-rich Group 2 (n = 4), and Proteobacteria-rich Group 3 (n = 1). The CAS decreased in Groups 1 and 2. The relative abundance of Bifidobacterium showed an increasing tendency both overall and in Group 1, but it was originally higher in Group 2. Our results suggest that malted rice amazake consumption reduces constipation symptoms and simultaneously changes the gut microbiota, but the changes may vary depending on the original composition of the gut microbiota.

Sea grapes powder with the addition of tempe rich in collagen: An anti-aging functional food

“…Further trials are needed to determine the continued efficacy of this study. Furthermore, in the future research, especially about the optimum effect of collagen from this study on aging related to the gut microbiome, such as the study of Kageyama et al (2021) should be done (Kageyama et al, 2021).…”

“…2. Addition of several sentences and references in the discussion section, such as references: Kageyama et al, 2021;Egorikhina et al, 2021;and Kumar et al, 2022. 3. Improved English language and punctuations in main/whole articles.…”

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

“…Amazake appears to have anti-fatigue activity, gut microbiota modulatory effect and the ability to improve intestinal motility and lipid metabolism, as well as to increase collagen synthesis. Unfortunately, the number of clinical trials on the benefits of Amazake for human health is limited, and current available studies have not yet been reproduced [106][107][108][109].…”

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile

“…The primary process in amazake production is saccharification, in which rice starches are transformed into simple sugars by enzymes released during the koji fermentation [4]. Amazake's rising popularity in recent years can be attributed in part to its reported health benefits, such as its antifatigue effect and skin barrier functions, among others [5][6][7]. Despite its long history and popularity, many aspects of traditional amazake production remain unknown.…”