Products
Effects and safety of Rice Kefiran
Kefir, a traditional fermented food from milk, contains both components that act directly on 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 with rice, a traditional Japanese food, Daiwa Pharmaceutical has developed a new functional food ingredient, “Rice Kefiran”. Daiwa places the utmost importance on safety, which is supported by the long dietary experience among people, as well as various functionalities supported by scientific evidence. We have been confirmed the safety of Rice Kefiran carefully through a series of safety tests.
Two components for health promotion
In the fermentation process by lactic acid bacteria, not only the bacteria itself but also various metabolites beneficial to our health are produced. Rice Kefiran is functional food ingredient standardized by kefiran content, which is the main active component and a water-soluble, non-digestible polysaccharide.
Terms, probiotics, prebiotics, and biogenics (postbiotics) are classifications of food components that help improve our intestinal environment and health. Rice Kefiran contains both biogenics and prebiotics. Rice Kefiran acts directly on our body through its biogenic components, and at the same time, promotes the growth and activation of good intestinal bacteria as prebiotics. Rice Kefiran has been shown to have intestinal improving, anti-allergy, blood sugar level supression, liver function improving, and anti-aging effects.
Features of Rice Kefiran
- Has a high concentration of Kefiran, a viscous polysaccharide
- Is low in fat because it is made from fermented rice using a Lactobacillus
- Contains no carbon dioxide or alcohol because it is a pure product of homolactic fermentation
- Is the first lactobacilli culture produced using L. kefiranofaciens
- Contains many 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.)
Scientific Research
Rice Kefiran has been shown to have a variety of effects in animal and human studies.
Safety Data
Suggested daily dose
Based on the results of animal and human studies, we recommend to take 400 mg or more of Rice Kefiran per day.
Safety
| Acute toxicity (Rat) | LD50 > 5,000 mg/kg |
|---|---|
| Mutagenicity (Ames test) | Negative |
| Repeated dose toxicity | NOAEL (90 days) > 1,000 mg/kg/day |
Assays
Rabbit anti-Kefiran antibody is prepared, and a sandwich enzyme-linked immunosorbent assay (ELISA) is used to measure the amount of antigen corresponding to Kefiran-specific antibodies. The measured value indicates the weight of the functional ingredient.