Characterization of a novel type 4 resistant starch from tapioca and its obesity-preventive effects through gut microbiota modulation in high-fat diet-treated mice

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 295, С. 139577 - 139577

Опубликована: Янв. 6, 2025

Язык: Английский

Nutritional Value Improvement of Oats by Solid-State Fermentation with Monascus purpureus

Foods, Год журнала: 2025, Номер 14(10), С. 1703 - 1703

Опубликована: Май 11, 2025

With increasing research, the nutritional value of oats is gaining recognition. Fermentation an emerging biotransformation pattern that changes structure whole grains. Currently, research on whole-grain fermentation relatively focused phenolic compounds and their antioxidants, but less attention has been given to avenanthramides (Avns) glycemic index (GI) in fermented oats. In this study, were subjected solid-state (SSF) by Monascus purpureus for 21 days, samples taken at different time points. Changes contents nutrients, phytochemicals, antinutritional factors analyzed using one-way ANOVA. Additionally, a simulated vitro digestion experiment was conducted assess estimated (eGI) SSF The results revealed changed SSF, Avns content significantly increased, with 3.2 times more than unfermented oats, including 3.05, 3.09, 3.7 Avn A, B, C, D, respectively, eGI reduced from 40.22 39.97 time. general, improved value, increased active ingredients, level two (phytate oxalate), which provides effective way improve digestive characteristics

Язык: Английский

Mechanism of the secondary metabolites and key enzymes of Monascus spp. to promote tocopherol enrichment

Food Chemistry, Год журнала: 2025, Номер 488, С. 144860 - 144860

Опубликована: Май 21, 2025

Язык: Английский