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S. Hinkley

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Sep 2026

Biotransformation of phenolic compounds in Saccharina japonica by Monascus purpureus fermentation: Impact on composition, antioxidant profile, and in vitro bioaccessibility.

Phenolic compounds of Saccharina japonica (SJ) have low bioaccessibility due to macromolecule-bound forms. This study demonstrated that fermenting SJ with Monascus purpureus enhanced the phenolic bioaccessibility by converting bound macromolecular forms into free, low-molecular-weight forms. Fermentation increased both...

Ze-Hua Liu, Wen-Xin Jia, S. Hinkley et al. · 0 citations

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