Publications by authors named "Fuyao Tan"

Fermentation modifies plant polysaccharides and enhances their bioactivity. In this study, polysaccharides were extracted from Ganoderma lucidum-fermented (FBP) and non-fermented (NBP) Tartary buckwheat. The structure of the polysaccharides and their effects on gut microbial composition were explored.

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Article Synopsis
  • This study explored the benefits of fermented pomace (FRRP), a high-fiber byproduct, on noodle characteristics such as cooking, texture, and digestion.
  • Results indicated that FRRP significantly enhanced soluble dietary fiber, enzyme activity, and improved cooking/sensory properties of noodles while reducing starch digestion.
  • Incorporating 15% FRRP led to a 12.63% increase in resistant starch and a 9.34% decrease in the predicted glycemic index, promoting beneficial gut bacteria growth.
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Mesona blume straw (MBS) is a class of high-fiber, low-value Mesona blume's colloid by-products. We investigated the changes in dietary fiber (DF), triterpenoid, and polysaccharide contents of fermented Mesona blume straw (FMBS) by Ganoderma lucidum (GL), we also examined the effect of adding FMBS at different levels (0 %, 5 %, 10 %, and 15 %) on cooking quality, texture, in vitro starch digestibility and in vitro fermentation broth properties and gut bacteria of noodles. The results showed that after fermentation, soluble dietary fiber (SDF) increased by 16.

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Saccharomyces cerevisiae L7 was found to be an excellent starter and biological deacidification strain for Suanyu, however, the underlying mechanisms remain poorly understood. This study aimed to investigate the acid inhibition mechanism of S. cerevisiae L7.

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