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Effects and safety of Rice Kefiran

Kefir, a traditional fermented food from milk, contains both components that directly influence our metabolic system (biogenics/postbiotics) and components that act on intestinal bacteria to indirectly support our biological functions (probiotics and prebiotics).
By combining this kefir fermentation　with rice, a traditional Japanese food, Daiwa Pharmaceutical has developed a new functional food ingredient, “Rice Kefiran”. Daiwa prioritizes safety, which is supported by the long dietary experience among people, as well as various functionalities supported by scientific evidence. We have carefully confirmed the safety of Rice Kefiran through a series of safety tests.

Two components for health promotion

During lactic acid fermentation, not only the bacteria itself but also various metabolites beneficial to our health are produced. Rice Kefiran is a standardized　functional food ingredient defined by its kefiran content, which is the main active component and a water-soluble, non-digestible polysaccharide.
The terms probiotics, prebiotics, and biogenics (postbiotics) classify food components that support intestinal health. Rice Kefiran contains both biogenics and prebiotics. Rice Kefiran directly benefits the body through its biogenic components while also promoting the growth and activation of beneficial intestinal bacteria as a prebiotic. Rice Kefiran has been shown to have intestinal health benefits, anti-allergy properties, blood sugar level suppression effects, liver function enhancement, and anti-aging effects.

Features of Rice Kefiran

• Has High concentration of Kefiran, a viscous polysaccharide
• Low in fat as it is made from fermented rice using a Lactobacillus
• Contains no carbon dioxide or alcohol as it is a pure product of homolactic fermentation
• First lactobacilli culture produced using L. kefiranofaciens
• Rich in amino acid-related substances derived from rice

　　　　　

Scanning electron micrograph of the surface of kefir grains.
Yeast and Lactobacilli coexist.
(“Science and Technology of Lactobacilli”, edited by Japanese Study Group for Lactic Acid Bacteria, 1996, Japan Scientific Societies Press)

Micrograph of Gram staining L. kefiranofaciens
(Daiwa Pharmaceutical Co., Ltd.)