Effect of Fungal Fermentation on Wheat Bran Phenolic Acids Contents and Antioxidant Activity

Abstract:

In order to increase the contents of the active ingredients，improve the functional activity and broaden the utilization pathways of wheat bran，wheat bran was fermented with three fungi （Aspergillus niger，Aspergillus oryzae，Trichoderma reesei） and free phenolic content，free phenolic composition and antioxidant activity were investigated by spectrophotometry and HPLC. The results showed that three fungi all could degrade wheat bran and increase the contents of total free phenol，phenolic acids composition and antioxidant activity. The effect of Aspergillus oryzae was the most obvious among the three fungi. In conclusion，fungal fermentation is an effective way to improve bioactive ingredients of wheat bran and Aspergillus oryzae is an excellent choice for fermentation of wheat bran.