AI Article Synopsis
- A study was conducted comparing the effects of three types of rice (white, giant embryo, and brown) on Koji fermentation, focusing on their metabolomic profiles over 36 hours.
- Although unfermented brown rice had more metabolites initially, its Koji showed only slight increases in metabolite levels post-fermentation, particularly lacking in phenolic acids and vitamins.
- White rice Koji exhibited higher levels of certain lipids and amino acids, while giant embryo rice Koji had better enzyme activity, which led to increased sugar and antioxidant levels, suggesting that different rice types can significantly influence the fermentation process and metabolite production.
Article Abstract
A time-resolved non-targeted metabolomic study towards evaluating the effects of three rice substrate types viz., white rice (WR), giant embryo rice (GER), and brown rice (BR), on Koji fermentation was performed. Notwithstanding the relatively higher proportions of metabolites in unfermented BR (BR 0>WR 0, GER 0), the relative levels of metabolic repertoire in BR Koji were marginally enhanced during 36h fermentation except those for phenolic acids, fatty acids, and vitamins. The WR Koji showed higher levels of lysophospholipids (LysoPC's) and protease-released amino acids (WR 36>GER 36>BR 36). The higher β-glucosidase activity in GER Koji effected the increased levels of sugars and flavonoid aglycons complementing its higher antioxidant activity (GER Koji>BR Koji∼WR Koji). The present study holistically underpins the dynamic metabolomes and enzymatic states during rice Koji fermentation with varying substrate types. The present study finds applications in optimization of commercial Koji production.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2017.03.119 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!