{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T19:38:48Z","timestamp":1782848328296,"version":"3.54.5"},"reference-count":45,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,9,25]],"date-time":"2025-09-25T00:00:00Z","timestamp":1758758400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005076","name":"Agricultural Research Development Agency (Public Organization) and Siam Agri Supply Co., Ltd. (SAS)","doi-asserted-by":"publisher","award":["CRP6605032080"],"award-info":[{"award-number":["CRP6605032080"]}],"id":[{"id":"10.13039\/501100005076","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005076","name":"Agricultural Research Development Agency (Public Organization) and Siam Agri Supply Co., Ltd. (SAS)","doi-asserted-by":"publisher","award":["166682"],"award-info":[{"award-number":["166682"]}],"id":[{"id":"10.13039\/501100005076","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017170","name":"Thailand Science Research and Innovation (TSRI)","doi-asserted-by":"publisher","award":["CRP6605032080"],"award-info":[{"award-number":["CRP6605032080"]}],"id":[{"id":"10.13039\/501100017170","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017170","name":"Thailand Science Research and Innovation (TSRI)","doi-asserted-by":"publisher","award":["166682"],"award-info":[{"award-number":["166682"]}],"id":[{"id":"10.13039\/501100017170","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Mae Fah Luang University","award":["CRP6605032080"],"award-info":[{"award-number":["CRP6605032080"]}]},{"name":"Mae Fah Luang University","award":["166682"],"award-info":[{"award-number":["166682"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Beta-glucans (\u03b2-glucans), polysaccharides found in cereals and fungi, are recognized for their prebiotic and potential anti-cancer activities, particularly in the colorectal area. This study aims to optimize the production of \u03b2-glucan through the solid-state fermentation of germinated Riceberry rice with Pleurotus ostreatus and evaluate the bioactivities of the resulting extract. The crude \u03b2-glucan extract, obtained with a recovery rate of 54.95% and 79.98% purity, demonstrated an effective extraction process, as confirmed by thermogravimetric analysis (TGA). Fourier-transform infrared spectroscopy (FTIR) analysis verified the presence of \u03b2-1,3\/1,6-glycosidic linkages, characteristic of the bioactive \u03b2-glucans found in yeast and mushrooms. The biological assessment demonstrated the extract\u2019s functional properties. At a concentration of 1 mg\/mL, the crude \u03b2-glucan extract significantly promoted the growth of probiotics Lacticaseibacillus rhamnosus and Bacillus coagulans, exhibiting high Prebiotic Index (PI) values of 6.36 \u00b1 0.72 and 115.70 \u00b1 10.19, respectively, with PI values indicating strong prebiotic potential. For comparison, the standard prebiotic inulin yielded PI values of 0.41 \u00b1 0.09 and 90.53 \u00b1 2.28 for the same respective bacteria, highlighting the superior performance of the fungal-fermented \u03b2-glucan. Furthermore, the extract displayed efficacy in inhibiting colon cancer cells in preliminary in vitro tests. It reduced the viability of the SW480 colorectal cancer cell line by 66.23% and induced cell death in 27.94 \u00b1 0.93% of the cells after 48 h of treatment, performing comparably to a commercial yeast \u03b2-glucan standard. Crucially, the extract showed no significant cytotoxicity toward the normal human colon cell line, CCD-841 CoN. These findings highlight the promising method of fungal solid-state fermentation on germinated Riceberry rice in the production of high-purity, bioactive \u03b2-glucans for use in functional foods.<\/jats:p>","DOI":"10.3390\/molecules30193879","type":"journal-article","created":{"date-parts":[[2025,9,25]],"date-time":"2025-09-25T12:05:13Z","timestamp":1758801913000},"page":"3879","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Solid-State Fermentation of Riceberry Rice with Mushroom Mycelium for Enhanced Beta-Glucan Production and Health Applications"],"prefix":"10.3390","volume":"30","author":[{"given":"Jutamat","family":"Nacha","sequence":"first","affiliation":[{"name":"School of Science, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"},{"name":"Microbial Products and Innovation Research Group, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8223-7228","authenticated-orcid":false,"given":"Hongyu","family":"Chen","sequence":"additional","affiliation":[{"name":"Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000 Jinqi Road, Fengxian District, Shanghai 201403, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6926-5849","authenticated-orcid":false,"given":"Amorn","family":"Owatworakit","sequence":"additional","affiliation":[{"name":"School of Science, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"},{"name":"Microbial Products and Innovation Research Group, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2693-3218","authenticated-orcid":false,"given":"Kittirat","family":"Saharat","sequence":"additional","affiliation":[{"name":"School of Science, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"},{"name":"Microbial Products and Innovation Research Group, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anupong","family":"Makeudom","sequence":"additional","affiliation":[{"name":"School of Dentistry, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3063-742X","authenticated-orcid":false,"given":"Sunita","family":"Chamyuang","sequence":"additional","affiliation":[{"name":"School of Science, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"},{"name":"Microbial Products and Innovation Research Group, Mae Fah Luang University, Tha-Sut, Muang, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Li, C., Du, M., Han, Y., Sun, W., Chen, Z., Liu, Q., Zhu, H., Zhao, L., Li, S., and Wang, J. 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