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

作者：Kai Huang, Guoqiang Chu, Pei Yang, Yongyong Liu, Yu Zhang, Xiao Guan, Sen Li, Hongdong Song, Ying Zhang · 发表于：Food & Function · 年份：2024 · DOI：10.1039/d3fo04555b · 被引用次数：23 · 研究领域：Microbial Metabolites in Food Biotechnology、Seed and Plant Biochemistry、Protein Hydrolysis and Bioactive Peptides

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.