Benefits of <i>Monascus anka</i> solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota
Kai Huang, Guoqiang Chu, Pei Yang, Yongyong Liu, Yu Zhang, Xiao Guan, Sen Li, Hongdong Song, Ying Zhang
Abstract
solid-state fermentation effectively enhanced the bioaccessibility of quinoa, and the fermented quinoa polyphenols showed considerable anti-obesity effect. Our findings provide new perspectives for the development of dietary polyphenol-based satiety-enhancing functional foods.
Topics & Concepts
Food scienceMonascusGut floraFermentationPolyphenolBiologyChemistryBiochemistryAntioxidantMicrobial Metabolites in Food BiotechnologySeed and Plant BiochemistryProtein Hydrolysis and Bioactive Peptides