一二三四区视频,亚洲少妇熟女色,日本久热无码视频网,欧美国产日韩大尺度,亚洲a视频,久久少妇一区二区,日韩999无码视频,刺激久久久久久久,啊啊啊啊不要啊在线

ChemicalBook >> journal list >> Foods >>article
Foods

Foods

IF: 4.7
Download PDF

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

Published:11 May 2025 DOI: 10.3390/foods14101703 PMID: 40428483
Yonghui Yu,?Yingying Li,?Jingjie Zhang,?Jing Wang

Abstract

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

Substances (6)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Phytic acid 83-86-3 C6H18O24P6 680 suppliers $6.00-$5058.90
Phytic acid 83-86-3 C6H18O24P6 680 suppliers $6.00-$5058.90
Phytic acid 83-86-3 C6H18O24P6 680 suppliers $6.00-$5058.90
Phytic acid 83-86-3 C6H18O24P6 680 suppliers $6.00-$5058.90
Phytic acid 83-86-3 C6H18O24P6 - Inquiry
Phytic acid 83-86-3 C6H18O24P6 - Inquiry

Similar articles

IF:6.3

Improvement of overall quality of black rice by stabilization combined with solid-state fermentation

Innovative Food Science & Emerging Technologies Yejun Zhong, Lin Chen,etc Published: 28 November 2024
IF:2.9

Realisation of an all solid state lithium battery using solid high temperature plastic crystal electrolytes exhibiting liquid like conductivity

Physical Chemistry Chemical Physics Youssof Shekibi, Thomas Rüther,etc Published: 22 February 2012
IF:3.3

Improvement in the Palladium-Catalyzed Miyaura Borylation Reaction by Optimization of the Base: Scope and Mechanistic Study

The Journal of Organic Chemistry Santiago Barroso, Markus Joksch,etc Published: 27 November 2020
紫阳县| 池州市| 静安区| 万安县| 洮南市| 历史| 中江县| 房产| 铁力市| 兰州市| 枣阳市| 孙吴县| 广昌县| 阜新| 延津县| 清水县| 灵璧县| 南投县| 潍坊市| 沂南县| 比如县| 桐乡市| 东安县| 柏乡县| 临海市| 澄江县| 马边| 黑河市| 峨山| 吴江市| 花垣县| 加查县| 渭源县| 高雄县| 翁源县| 五常市| 理塘县| 石阡县| 平原县| 井陉县| 蒙山县|