Rice bran polysaccharides and oligosaccharides modified by Grifola frondosa fermentation: Antioxidant activities and effects on the production of NO

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• 作者：Qian Liu^a ; Xiujuan Cao^a ; ^b ; Xuhui Zhuang^a ; Wei Han^a ; Weiqun Guo^a ; Jian Xiong^b ; Xiaolin Zhang^a ; ^{zxl@chinagrain.org}
• 关键词：Rice bran polysaccharides ; Oligosaccharides ; Antioxidant activity ; NO ; Grifola frondosa ; Fermentation
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：49-53
• 全文大小：1036 K
• 卷排序：223

文摘

Grifola frondosa was used to ferment the RB water extracts and modify the RBPSs. The monosaccharide composition and Mw of RBPSs were changed after fermentation. The scavenging ratios of hydroxyl radical by fermented products were enhanced. The scavenging ratios of DPPH radical by fermented products were enhanced. The products fermented for 9 days exhibited two-way adjusting effects on NO production.