Benefits of <i>Monascus anka</i> solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Huang, Kai; Chu, Guoqiang; Yang, Pei; Liu, Yongyong; Zhang, Yu; Guan, Xiao; Li, Sen; Song, Hongdong; Zhang, Ying

doi:10.1039/d3fo04555b

Food Funct.

2024

DOI: 10.1039/d3fo04555b

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Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Kai Huang,

Guoqiang Chu,

Pei Yang

et al.

Abstract: In our previous study, a polyphenol utilization targeted quinoa product was developed by solid-state fermentation with Monascus anka. This study aimed to investigate the polyphenol-related novel functions of the fermented...

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Cited by 4 publications

References 43 publications

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Valorization of quinoa by-products and their potential applications

Zhang,

Ren,

et al. 2024

CEREAL RESEARCH COMMUNICATIONS

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Valorization of quinoa by-products and their potential applications

Zhang,

Ren,

et al. 2024

CEREAL RESEARCH COMMUNICATIONS

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An integrated investigation combining network pharmacology and computer simulation dissects the potential mechanism of anti-obesity of Monascus pigments (MPs)

Li,

Zhang,

et al. 2024

Food Bioscience

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In vitro digestive properties and the bioactive effect of walnut green husk on human gut microbiota

Zhao,

Ying,

Wang

et al. 2024

Front. Microbiol.

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IntroductionWalnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health.MethodsThis study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH.ResultsMicrobial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO4·7H2O/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and Phascolarctobacterium in genus level while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, and Bilophila) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth.DiscussionThese results indicated that WGH could have antioxidant and anti-inflammatory activities in the human gut, which could improve the economical value of WGH in the food industry.

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Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Abstract: In our previous study, a polyphenol utilization targeted quinoa product was developed by solid-state fermentation with Monascus anka. This study aimed to investigate the polyphenol-related novel functions of the fermented...

Cited by 4 publications

References 43 publications

Valorization of quinoa by-products and their potential applications

Valorization of quinoa by-products and their potential applications

An integrated investigation combining network pharmacology and computer simulation dissects the potential mechanism of anti-obesity of Monascus pigments (MPs)

In vitro digestive properties and the bioactive effect of walnut green husk on human gut microbiota

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