Taiyuan Normal University, Department of Biology, Daxue Street No. 319, Taiyuan 030619, China.
Shanxi Functional Food Research Institute, Shanxi Agricultural University, Longcheng Street, Taiyuan 030031, China.
FEMS Microbiol Lett. 2021 Jan 26;368(1). doi: 10.1093/femsle/fnaa213.
Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached, respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P < 0.05).
采用巴西蘑菇（Agaricus brasiliensis）和双孢蘑菇（Agaricus bisporus）对整粒小麦进行固态发酵，测定发酵小麦中的酚类化合物含量和抗氧化活性。结果表明，巴西蘑菇和双孢蘑菇发酵小麦中总酚含量最高值分别达到（3.16±0.21）和（3.93±0.23）mg GAE/g，分别是未发酵对照的 2.90 倍和 3.61 倍。采用超高效液相色谱-质谱联用（UPLC-MS）技术，从发酵小麦中鉴定出 18 种酚类化合物。与对照相比，只有 4-羟基苯甲醛是相同的化合物。这表明两种真菌发酵极大地改变了小麦中总酚含量和酚类化合物组成。在这些酚类化合物中，除了 4-羟基苯甲醛、4-羟基苯甲酸和β-N-（γ-谷氨酰基）-4-甲酰基苯肼外，其他 15 种酚类化合物均首次从蘑菇样品（包括子实体、菌丝体和发酵产物）中鉴定出来。发酵小麦的 DPPH 自由基清除能力、还原能力、亚铁离子螯合能力和抑制脂质过氧化能力均显著强于对照（P＜0.05）。
