School of Life Sciences, Shanxi University, Taiyuan 030006, China.
Shanxi Academy of Agricultural Sciences, Institute of Edible Fungi, Taiyuan 030031, China.
FEMS Microbiol Lett. 2018 Aug 1;365(16). doi: 10.1093/femsle/fny163.
Three culinary-medicinal fungi and mushrooms (Agaricus bisporus AS2796, Helvella lacunosa X1 and Fomitiporia yanbeiensis S. Guo & L. Zhou) were individually inoculated into different cereal grains (wheat, rice, oat, corn, millet, quinoa, buckwheat, soybean, pea and sorghum) and the antioxidant properties of fungus-fermented products after solid-state fermentation (SSF) (0, 7, 14, 21, 28 and 35 days; 25°C) were studied. The results showed that the total phenol contents (TPCs) of the fermented cereals varied with fermentation time and the starter organisms. According to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fungus-fermented products (35 days), it was shown that the antioxidant properties of all the products were significantly stronger than uninoculated grains. It revealed that SSF on cereal grains by dietary fungi is a biotechnological strategy, which may enhance the antioxidant properties of the substrate. The three medicinal mushroom and fungi-fermented products were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products.
三种食用药用真菌和蘑菇（双孢蘑菇 AS2796、裂皮栓菌 X1 和密纹薄孔菌 S. Guo & L. Zhou）分别接种到不同的谷物（小麦、大米、燕麦、玉米、小米、藜麦、荞麦、大豆、豌豆和高粱）中，研究了固态发酵（SSF）（0、7、14、21、28 和 35 天；25°C）后真菌发酵产物的抗氧化特性。结果表明，发酵谷物的总酚含量（TPC）随发酵时间和起始生物体的不同而变化。根据从真菌发酵产物（35 天）的乙醇提取物的 1,1-二苯基-2-苦基肼（DPPH）自由基清除能力、还原能力、亚铁离子螯合能力和超氧阴离子自由基清除能力，所有产品的抗氧化性能均明显强于未接种的谷物。这表明，食用真菌对谷物的 SSF 是一种生物技术策略，可能会增强底物的抗氧化特性。三种药用蘑菇和真菌发酵产物在抗氧化性能测定中相对有效，可能是食品中应用的潜在抗氧化剂。
