ArticleScientific reports2024
Metabolomic analysis reveals the positive effects of Rhizopus oryzae fermentation on the nutritional and functional constituents of adlay millet seeds.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Foods (Basel, Switzerland) · 2026Article
- Upcycling Oat Hulls via Solid-State Fermentation Using Edible Filamentous Fungi: A Co-Culture Approach withJournal of fungi (Basel, Switzerland) · 2025Article
- Quantification of Seventeen Phenolic Acids in Non-Soy Tempeh Alternatives Based on Legumes, Pseudocereals, and Cereals.Foods (Basel, Switzerland) · 2025Article
- Metabolomic Analysis Reveals the Diversity of Defense Metabolites in Nine Cereal Crops.Plants (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
Adlay millet seeds are well known for excellent health benefits. However, using fungal fermentation to improve their nutritional and functional constituents and the underlying mechanisms has not been thoroughly investigated. Herein, we used Rhizopus oryzae as starter and applied metabolomics combining with quantitative verification to understand the changes of the nutritional and functional profiles of adlay millet seeds. Results showed that a total of 718 metabolites from 18 compound classes were identified. The fermentation with R. oryzae varied 203 differential metabolites, of which 184 became more abundant and 19 got less abundant, and many components such as amino acids, nucleotides, vitamins, flavonoids, terpenoids, and phenols significantly increased after the fermentation process. Interestingly, we found that R. oryzae synthesized high levels of two important beneficial compounds, S-adenosylmethionine (SAMe) and β-Nicotinamide mononucleotide (β-NMN), with their contents increased from 0.56 to 370.26 μg/g and 0.55 to 8.32 μg/g, respectively. The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis of enriched metabolites revealed the amino acid metabolic pathways were important for conversion of the primary and secondary metabolites. Specifically, aspartate can up-regulate the biosynthesis of SAMe and β-NMN. These findings improved our understanding into the effects of R. oryzae fermentation on enhancing the nutritional and functional values of cereal foods.
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