Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (<i>Oryza sativa</i> L.)

Guan, Yuting; Xie, Chanyuan; Zhang, Rui; Zhang, Ziyang; Tian, Zhen; Feng, Jianing; Shen, X. Y.; Li, Haiqin; Chang, Shi‐Min; Zhao, Changhui; Chai, Renjie

doi:10.1039/d3fo01308a

Food Funct.

2023

DOI: 10.1039/d3fo01308a

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Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (Oryza sativa L.)

Yuting Guan

Chanyuan Xie

Rui Zhang

et al.

Abstract: Black rice was fermented with Neurospora crassa, after which the dietary fiber (DF) was characterized and evaluated for its cholesterol-lowering effect in mice. The findings demonstrated that fermentation increased the...

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2024

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Cited by 6 publications

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Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus

Ryu,

Kim,

Woo

et al. 2024

Food Sci Biotechnol

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Maca (Lepidium meyenii Walp) is renowned for its phytochemicals, including amino acids, saponins, and macamides, confer nutritional and medicinal benefits. This study analyzed the bioactive constituents of maca via solid-state fermentation with Rhizopus oligosporus for 0–15 days. After fermentation, the l-carnitine content reached 157.3 μg/g. A 93% increase in macamide B was recorded after 7-day fermentation. Total flavonoid and saponin contents increased by 88.2% and 110.3%, respectively. The fermentation process significantly enhanced the physicochemical attributes of maca; in particular, its water retention and cholesterol-binding capacities increased by 1.73- and 4.30-fold, respectively, compared with the non-fermented maca. Moreover, fermented maca exhibited stronger antioxidant and α-glucosidase-inhibiting effects than non-fermented maca. Finally, the neuroprotective effect of maca on HT-22 cells increased by 23% after 5-day fermentation. These findings demonstrate the potential of fermented maca as a novel ingredient for foods, beverages, and pharmaceuticals.

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Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus

Ryu,

Kim,

Woo

et al. 2024

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

Supplementation of sodium alginate-coated Clostridium butyricum after cottonseed protein concentrate replacement of fishmeal can improve growth, immunity, and intestinal health in Litopenaeus vannamei

Wang,

Fan,

et al. 2024

Aquaculture Reports

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Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Liu,

Li,

et al. 2024

LWT

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Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (Oryza sativa L.)

Abstract: Black rice was fermented with Neurospora crassa, after which the dietary fiber (DF) was characterized and evaluated for its cholesterol-lowering effect in mice. The findings demonstrated that fermentation increased the...

Cited by 6 publications

References 63 publications

Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus

Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus

Supplementation of sodium alginate-coated Clostridium butyricum after cottonseed protein concentrate replacement of fishmeal can improve growth, immunity, and intestinal health in Litopenaeus vannamei

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

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