THE HEALTH FUNCTION OF FERMENTED RICE BRAN EXTRACT BY BACILLUS NATTO
- VernacularTitle:纳豆芽孢杆菌发酵米糠提取物的保健功能研究
- Author:
Hongbing QI
;
Jun CHEN
;
Jia HE
;
Hua XU
;
Yuyun XIONG
- Publication Type:Journal Article
- Keywords:
Bacillus natto;
rice bran;
antioxidation;
Bacillus bifidus;
growth promotion
- From:
Acta Nutrimenta Sinica
2004;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To explore the resource of rice bran by comparing antioxidative activities and growth promotion of Bacillus bifidus between supernatant of formented rice bran(RBF) by Bacillus natto and water extract of rice bran(RBW) . Method:The reducing capacity the?OH and ??O 2 scavenging capacity and the inhibitory effect to oxidize lard were determined in vitro. The growth promotion for Bacillus bifidus by photodensity with simulated condition was investigated in vivo. Results:RBF and RBW had antioxidant activity in vitro. The IC50 of scavenging?OH and ??O 250 of RBF was 3.55 mg/ml and 23.5 mg/ml,0.3 and 10 folds higher than that of RBW respectively. In inhibiting oxidation of lard,RBF had a little higher antioxidative activities than RBW,near VE. RBF and RBW could promot growth of Bacillus bifidus by 65.2% and 17.8% respectively. By enzymatic digestion,the promotive rate of RBF was still 51.6%. Conclusion:RBF had higher antioxidant activity and growth promotion to Bacillus bifidus.
