Nutrition 2022

Zin Myo Swe

Zin Myo Swe, Speaker at Nutrition conferences 2022
Kasetsart University, Thailand
Title : Innovative synbiotic product development enhanced with honey and pigmented rice


Probiotic strains are beneficial to the consumers because of their health advantages so most of the consumers focus on the health benefits of the functional foods nowadays. The objectives of this study are to formulate and characterize the novel functional food by supplementing with stingless bee honey as a prebiotic and Thai-pigmented rice grains as carrier. In order to develop the synbiotic product, it was subjected to the measurements of antagonistic activity of the probiotic bacteria, antioxidant properties, cholesterol removal, prebiotic properties of honey and microbiological safety. According to the data of antagonistic activity, Limosilactobacillus reuteri KUKPS6130, Lacticaseibacillus rhamnosus KUKPS6700, Lacticaseibacillus paracasei KUKPS6103 were able to inhibit highly six intestinal pathogens. Moreover, the antioxidant properties of three probiotic strains were evaluated using ABTSº? assay. Among three probiotic strains, L. reuteri had the highest antioxidant activity with 1.564 ± 0.06 mg Trolox ml-1. From the result of cholesterol removal activity, three probiotic bacteria (L. reuteri, L. rhamnosus and L. paracasei) had 33.9%, 78.99% and 62.29%, respectively. In the prebiotic properties of honey, stingless bee honey had the enhancing activity highly and the mainly carbohydrate elements were sucrose, glucose, fructose and xylose. Using Thai-pigmented rice grains (Riceberry, Tubtim Chumphae and Sangyod cultivars) and stingless bee honey, a synbiotic product was made with three formula treatments. Among those treatments, treatment 3 (rice grains and honey) is the best optimum because of its viability concerning the mixed-strains together with 8.36 ± 0.04 log CFU g-1 after 8 weeks of storage. For the microbial safety, it was indicated that the contaminant amount was acceptable for the consumption. In conclusion, this research showed the synbiotic product development regarding the health benefits supplemented with stingless bee honey and pigmented rice cultivars. Therefore, these findings demonstrated that the synbiotic product can be considered a function food for the health benefits regulating the immune system and reducing the cholesterol level.

Audience Take away Notes:

  • The audience will be able to use what they learn by listening the new product’s information.
  • This helps the audience in their job to the development of new product. This research that other faculty could use is to expand their research or teaching. It will improve the accuracy of a design, or provide new information to assist in a design problem. It will be known the beneficial effect of human well-beings


Mr. Zin Myo Swe studied Food Biotechnology at Mandalay Technological University, Mandalay Region, Myanmar and graduated as MS (Food Biotechnology) in 2008. Then, he joined the research group of Prof. Dr. Zaw Khaing Oo at Department of Biotechnology, Mandalay Technological University. He is still studying his PhD degree until now at Kasetsart University (Kamphaeng Saen Campus), Thailand. He has submitted one research articles in LWT- food science and technology journal.