Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared wi...

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Autores principales:	Huei-Ju Wang, Lin Chang, Yu-Shiun Lin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	germinated brown rice brown rice <i>Bacillus natto</i> fermentation Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/44eeb836076a4159833afe57764b3c0b
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spelling	oai:doaj.org-article:44eeb836076a4159833afe57764b3c0b2021-11-25T17:35:32ZChanges in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>10.3390/foods101127792304-8158https://doaj.org/article/44eeb836076a4159833afe57764b3c0b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2779https://doaj.org/toc/2304-8158Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with <i>B. natto</i>, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with <i>B. natto</i> yields better nutritional value and functional properties than fermented BR or WR.Huei-Ju WangLin ChangYu-Shiun LinMDPI AGarticlegerminated brown ricebrown rice<i>Bacillus natto</i>fermentationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2779, p 2779 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	germinated brown rice brown rice <i>Bacillus natto</i> fermentation Chemical technology TP1-1185
spellingShingle	germinated brown rice brown rice <i>Bacillus natto</i> fermentation Chemical technology TP1-1185 Huei-Ju Wang Lin Chang Yu-Shiun Lin Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
description	Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with <i>B. natto</i>, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with <i>B. natto</i> yields better nutritional value and functional properties than fermented BR or WR.
format	article
author	Huei-Ju Wang Lin Chang Yu-Shiun Lin
author_facet	Huei-Ju Wang Lin Chang Yu-Shiun Lin
author_sort	Huei-Ju Wang
title	Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
title_short	Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
title_full	Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
title_fullStr	Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
title_full_unstemmed	Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
title_sort	changes in functionality of germinated and non-germinated brown rice fermented by <i>bacillus natto</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/44eeb836076a4159833afe57764b3c0b
work_keys_str_mv	AT hueijuwang changesinfunctionalityofgerminatedandnongerminatedbrownricefermentedbyibacillusnattoi AT linchang changesinfunctionalityofgerminatedandnongerminatedbrownricefermentedbyibacillusnattoi AT yushiunlin changesinfunctionalityofgerminatedandnongerminatedbrownricefermentedbyibacillusnattoi
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Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>

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