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Updated: Sep 9, 2025

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Rhizopus oligosporusで発酵したコーヒーの機能

Shin Nishiumi1, Tatsuo Nakahara2, Mei Kimura1

  • 1Department of Biosphere Sciences, School of Human Sciences, Kobe College.

Journal of nutritional science and vitaminology
|August 31, 2025
PubMed
まとめ

コーヒー豆をRhizopus oligosporus (R. oligosporus) で発酵すると,その成分が変化し,食物繊維とクロロゲン酸が増加した. この発酵は 重要な酵素を抑制することで 肥満や糖尿病を予防する可能性を高めました

キーワード:
リゾポス オリゴスポルスコーヒー発酵アミラーゼα-グリコシダゼ

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