Vallée Margaux, Lu Xikun, Narciso Joan Oñate, Li Wenhui, Qin Yuyue, Brennan Margaret A, Brennan Charles S
Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Kunming University of Science and Technology, Kunming, China.
Plant Foods Hum Nutr. 2017 Sep;72(3):301-307. doi: 10.1007/s11130-017-0621-6.
Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.
黑木耳（Auricularia auricula）是栽培蘑菇的一个重要属，具有健康益处。通过挤压将黑木耳（BE）添加到糙米中会改变挤出物的物理化学性质，更重要的是，会改变其营养特性。随着挤出物中黑木耳添加量的增加，不同挤出物的体外淀粉消化显示淀粉消化显著降低，这表明血糖指数较低。此外，在糙米挤出物中添加黑木耳会增加样品的总酚浓度，这导致在DPPH测定中对自由基的清除效果百分比更高。在抗氧化活性的ORAC测定中，黑木耳粉表现出最高的抗氧化活性，其次是10%黑木耳和15%黑木耳以及5%黑木耳挤压产品。挤压糙米对照表现出最低的抗氧化活性。结果表明，添加黑木耳可改善食品的营养品质，说明了植物生物活性成分与人类健康之间的联系。
