Aspergillus oryzae Accelerates the Conversion of Ergosterol to Ergosterol Peroxide by Efficiently Utilizing Cholesterol
This research reveals that the common food-safe fungus Aspergillus oryzae, traditionally used in making soy sauce and other fermented foods, can effectively process and reduce cholesterol while producing beneficial compounds. This discovery has important implications for everyday life: • Could lead to development of new cholesterol-lowering foods and supplements • May help create healthier fermented food products with reduced cholesterol content • Shows potential for creating new anti-cancer and anti-tuberculosis medications • Provides a natural way to process excess cholesterol in food products • Could help develop new probiotic products for managing cholesterol levels