Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food
Applied Biochemistry and Biotechnology, ISSN: 1559-0291, Vol: 189, Issue: 2, Page: 608-625
2019
- 32Citations
- 28Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations32
- Citation Indexes32
- 32
- Captures28
- Readers28
- 28
Article Description
Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut fermentation was carried out to evaluate whether the oligosaccharides from this fermented soybean dregs had potential prebiotic properties. 11.91% of oligosaccharides were extracted from the fermented soybean dregs at the optimized condition which of 1:25 for ratio of soybean dregs (g) to 50% ethanol (ml), 90 min of extracted duration at 70 °C for twice. The soybean dreg oligosaccharides (SBOS) were progressively purified with Sevag method and on columns filled with AB-8 macroporous resin, and then identified as cellobiose by HPLC-ESI-MS and FT-IR. Oligosaccharides of soybean dregs with 800 mg/L significantly decreased pH value (p < 0.05) and ammonia N concentration (p < 0.05), and increased short chain fatty acid (SCFA) level (p < 0.05) in imitated gut fermentation compared with control group. It was shown that this fermented soybean dregs could be a potential prebiotic food.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85065711962&origin=inward; http://dx.doi.org/10.1007/s12010-018-02931-w; http://www.ncbi.nlm.nih.gov/pubmed/31077028; http://link.springer.com/10.1007/s12010-018-02931-w; https://dx.doi.org/10.1007/s12010-018-02931-w; https://link.springer.com/article/10.1007/s12010-018-02931-w
Springer Science and Business Media LLC
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