Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran

For the first time, wheat bran was fermented with Eurotium cristatum (E. cristatum), and alterations in the structural and functional characteristics were explored. The results showed that the soluble dietary fibre (SDF) content significantly increased in fermented bran, and the water and oil holding capacities improved. The total polyphenols, anthocyanin, and main flavour substance phenylethyl alcohol were significantly increased by E. cristatum fermentation. The ferulic acid content was approximately 12.06 times higher in fermented bran than in unfermented bran. These changes may be due to the release of hydrolytic enzymes during E. cristatum fermentation. E. cristatum fermentation enhanced the antioxidant and anti-obesity activities of bran. Furthermore, this study showing that E. cristatum fermentation produced beta-hydroxy acid metabolites of monacolin K (MKA) in wheat bran. Thus, this research suggests that E. cristatum can be a starter culture to produce functional foods.

Automated summary

This study investigated the fermentation of wheat bran using Eurotium cristatum and found that it led to significant improvements in the nutritional and functional characteristics. The fermentation process increased the content of soluble dietary fibre, improved water and oil holding capacities, and enhanced antioxidant and anti-obesity activities. Additionally, the study revealed the production of beta-hydroxy acid metabolites of monacolin K during the fermentation. These findings suggest that E. cristatum can be used as a starter culture for the production of functional foods.