| 李梦迪,潘禹溪,张智,胡昊,邰孟蝶,李思露,左峰,董志昊,赵婧,王坤.米糠及其发酵制品功能成分和生物活性的研究现状[J].中国粮油学报,2025,40(8):207-216 |
| 米糠及其发酵制品功能成分和生物活性的研究现状 |
| Research status of functional components and biological activities of rice bran and its fermented products |
| 投稿时间：2024-10-10 修订日期：2025-06-09 |
| DOI： |
| 中文关键词: 米糠 发酵 功能成分 生物活性 |
| 英文关键词:Rice bran fermentation functional components biological activity |
| 基金项目:国家重点研发计划项目 |
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| 摘要点击次数: 64 |
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| 中文摘要: |
| 米糠是稻谷加工的重要副产物，发酵作为一种绿色高效的生物加工技术，能够显著提升米糠生物活性，在调节肠道菌群、提升营养价值、改善机体健康等方面展现出独特优势，逐渐成为米糠高值化利用的研究热点之一。本文系统综述了米糠及其发酵制品的主要功能成分和生物活性的研究进展，并对它们在食品、医药等领域的潜在应用和未来研究方向进行了展望，以期为米糠深加工提供参考。 |
| 英文摘要: |
| Rice bran is an important by-product of rice processing, and fermentation, a green and efficient biotechnological process, significantly enhances the biological activity of rice bran. It exhibits unique advantages in modulating gut microbiota, improving nutritional value, and promoting overall health. Consequently, fermentation has gradually become one of the research hotspots for high-value utilization of rice bran. This article systematically reviews the advancements in research on the primary functional components and biological activities of rice bran and its fermented products, while also exploring their potential applications and future research directions in food, pharmaceuticals, and related fields, aiming to provide a reference for the deep processing of rice bran. |
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