Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (<i>Oryza sativa</i> L.)-Reference-Cited by-同舟云学术

Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice (Oryza sativa L.)

Published:2023 Issue:13 Volume:14 Page:6128-6141
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Guan Yuting¹²,Xie Chanyuan¹²,Zhang Rui¹²,Zhang Ziyang¹²,Tian Zhenyang¹²,Feng Jianing¹²,Shen Xiaoyong¹²,Li Haiqin¹²,Chang Shimin¹²,Zhao Changhui³^ORCID,Chai Ran¹²^ORCID

Affiliation:

1. College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China

2. Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China

3. Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China

Abstract

The dietary fiber extracted from the fermented black rice showed a loose/porous structure and high adsorption capacity. The fermented dietary fiber improved the lipid profile and modified the gut microbiota in hypercholesterolemic mice.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01308A

Reference62 articles.

1. Probiotic Effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on Hypercholesteremic Golden Hamsters

2. Temporal Relationship Between Changes in Serum Calcium and Hypercholesteremia and Its Impact on Future Brachial-Ankle Pulse Wave Velocity Levels

3. Statins: mechanism of action and effects

4. Health benefits of dietary fiber

5. Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides

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