Millets are prominent cereal materials worldwide. Fermentation is a typical bioprocessing method of millets, which boosts the sensory properties, nutritional composition and biological activity of millet products. In recent years, millets fermentation has been receiving increasing attention and many cutting-edge techno...
Yu-Feng He, Nai Li, Ming-Zhe Chen et al.· Frontiers in Microbiology· 0 citations
Polygonatum cyrtonema Hua polysaccharides (PCPs) are bioactive components with antioxidant and immunomodulatory properties. However, whether the polysaccharides derived from elder Polygonatum cyrtonema exhibit superior health benefits remains unclear. This study systematically compared the in vitro fermentation charact...
Azelaic acid (AzA), an antioxidant and anti-inflammatory compound from cereals used in food preservatives and cosmetics, was investigated for anti-aging effects in Caenorhabditis elegans. AzA improved locomotive activities and muscle morphology during aging, extended lifespan under both normal and oxidative stress cond...
Yang Chen, Liang-Liang Wang, Zi-Xian Zhu et al.· Bioscience, biotechnology an...· 0 citations
This study aimed to elucidate how fermentation regulates the composition of starch granule-associated proteins (SGAPs) and starch granule channel proteins (SGCPs), and their relationship with starch digestibility. Qualitative proteomic analysis revealed differences in the detectable protein profiles, with F2E8J4 and P0...
Jia-Yan Zhang, Chen Cheng, Yu-Hao Liu et al.· Food Chemistry· 0 citations
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