Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation
Chunyan Bo, Ersheng Gong, Liqiang Zou, Yejun Zhong, Jinshen Chu, Jianyong Wu, Fangqing He, Zicong Zeng · 2025
Read Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation by Chunyan Bo, Ersheng Gong, Liqiang Zou, Yejun Zhong, Jinshen Chu, Jianyong Wu, Fangqing He, Zicong Zeng (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12785755.txt.
Description
Chunyan Bo and co-authors test processing tricks to unlock black rice health compounds in a 2025 study. Black rice is rich in phenolics that feed gut health, but cooking method decides how much the body can reach. The team compared plain cooking and extrusion, each with and without a fermentation step, in lab digestion models.
Extrusion plus fermentation gave the best release of phenolics and antioxidant power during digestion. Fermented rice also fed gut microbes better in bench fermentation, raising helpful acids and microbe diversity while shifting the balance toward Bacteroidetes. Readers get a processing pick for functional rice foods.
Catalog record
| CREATOR | Chunyan Bo, Ersheng Gong, Liqiang Zou, Yejun Zhong, Jinshen Chu, Jianyong Wu, Fangqing He, Zicong Zeng |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 43 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |