Fortification Technology and Quality Evaluation of <i>β</i>-Nicotinamide Mononucleotide in Fermented <i>Coix</i> Seed

LIU Caihua; HUANG Riying; MAI Xinyun; LI Rongfeng; LIU Qiuliu; WANG Guojiao; LÜ Lingling

doi:10.13386/j.issn1002-0306.2024040004

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 178-186. > DOI: 10.13386/j.issn1002-0306.2024040004

LIU Caihua, HUANG Riying, MAI Xinyun, et al. Fortification Technology and Quality Evaluation of β-Nicotinamide Mononucleotide in Fermented Coix Seed[J]. Science and Technology of Food Industry, 2025, 46(5): 178−186. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040004.

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Fortification Technology and Quality Evaluation of β-Nicotinamide Mononucleotide in Fermented Coix Seed

LIU Caihua^{1, 2,},
HUANG Riying^{3, +,},
MAI Xinyun^{1, 2},
LI Rongfeng^{1, 2},
LIU Qiuliu¹,
WANG Guojiao¹,
LÜ Lingling^{1, 2, ,}

1.
Agriculture and Food Engineering College, Baise University, Baise 533000, China
2.
Industrial College of Subtropical Characteristic Agriculture, Baise 533000, China
3.
Baise Food and Drug Control Institute, Baise 533000, China

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Received Date: April 02, 2024
Available Online: January 02, 2025

Graphical Abstract

Abstract

Abstract

The aim of this study was to develop a fermented food rich in β-nicotinamide mononucleotide (β-NMN). The influence of fermentation strain, fermentation time, and addition of B-group vitamins on the β-NMN content of fermented Coix (Coix lacryma-jobi) seed was investigated. Based on the results of single-factor experiments, a standardized experimental design was subsequently adopted to optimize the amount of B-group vitamins added, and to evaluate the quality and bioactivity of the fermented Coix seed. The results showed that Rhizopus oryzae was the optimal fermentation strain and the optimal fermentation time was 54 h. The optimal addition amounts of the various B-group vitamins were as follows: Nicotinamide: 150 mg/kg, niacin: 50 mg/kg, vitamin B1: 50 μg/kg. Under these conditions, the fermented Coix seed exhibited good flavor and a β-NMN content of up to 20.07 μg/g. It also contained a reducing sugar content of 19.6 g/100 g, organic acid content of 0.37 g/kg, and alcohol content of 2.5%vol. The contents of γ-aminobutyric acid, S-adenosylmethionine, and total phenols increased by 1.24, 256, and 4.7 times, respectively. The ABTS⁺· scavenging capacity, FRAP, ·OH scavenging capacity and DPPH· scavenging capacity increased by 14.37, 2.40, 4.55, and 4.67 times, respectively. The study provides a novel approach and valuable reference for future research on β-NMN-rich Coix functional foods.
- β-nicotinamide mononucleotide (β-NMN),
- Coix seed,
- fermentation,
- R. oryzae,
- biological activity

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References (48)

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