What is it about?
The study investigated the effects of fermenting fish protein using Monascus purpureus Went M 3.439 on its digestion and fermentation properties, as well as changes in gut microbiota composition. The results showed that fermented fish protein had higher levels of free amino acids and glutamate compared to non-fermented samples, while also promoting positive changes in fermentation metabolites and gut microbiota which could potentially lead to health benefits upon consumption.
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Why is it important?
The practical implication of the study is that consuming Monascus fermented fish protein could lead to positive changes in fermentation metabolites and gut microbiota, which may have potential health benefits. The findings suggest that fermenting fish protein using Monascus purpureus Went M 3.439 can improve its taste and nutritional value while also promoting better digestion rates during gastric digestion.
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This page is a summary of: Effects of Monascus application on in vitro digestion and fermentation characteristics of fish protein, Food Chemistry, May 2022, Elsevier,
DOI: 10.1016/j.foodchem.2021.132000.
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