He Yi, Lai Huafa, Liang Jinxiao, Cheng Lu, He Lixia, Wang Haolin, Teng Qingqing, Cai Wenjing, Wang Rui, Zhu Lisha, Pang Zhengbin, Zhang Dafu, Dong Xingxing, Gao Chao
National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Key Laboratory for Deep Processing of Major Grain and Oil, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
J Fungi (Basel). 2024 Jul 20;10(7):503. doi: 10.3390/jof10070503.
Selenium-enriched (SL) is a kind of edible fungi rich in organic selenium and nutrients. with high monacolin K (MK) production and were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to optimize the production conditions for MK with higher contents from selenium-enriched fermentation (SLF). Furthermore, we investigated the nutritional components, antioxidant capacities, and volatile organic compounds (VOCs) of SLF. The MK content in the fermentation was 2.42 mg/g under optimal fermentation conditions. The organic selenium content of SLF was 7.22 mg/kg, accounting for 98% of the total selenium content. Moreover, the contents of total sugars, proteins, amino acids, reducing sugars, crude fiber, fat, and ash in SLF were increased by 9%, 23%, 23%, 94%, 38%, 44%, and 25%, respectively. The antioxidant test results demonstrated that 1.0 mg/mL of SLF exhibited scavenging capacities of 40%, 70%, and 79% for DPPH, ABTS, and hydroxyl radicals, respectively. Using gas chromatography-ion mobility spectrometry technology, 34 unique VOCs were identified in SLF, with esters, alcohols, and ketones being the main components of its aroma. This study showed that fungal fermentation provides a theoretical reference for enhancing the nutritional value of SL.
富硒（SL）是一种富含有机硒和营养成分的食用菌。选择高产莫纳可林K（MK）的菌株作为发酵菌株。通过单因素实验和响应面法优化富硒发酵（SLF）中MK的生产条件，以提高其含量。此外，我们还研究了SLF的营养成分、抗氧化能力和挥发性有机化合物（VOCs）。在最佳发酵条件下，发酵物中的MK含量为2.42mg/g。SLF的有机硒含量为7.22mg/kg，占总硒含量的98%。此外，SLF中总糖、蛋白质、氨基酸、还原糖、粗纤维、脂肪和灰分的含量分别增加了9%、23%、23%、94%、38%、44%和25%。抗氧化测试结果表明，1.0mg/mL的SLF对DPPH、ABTS和羟基自由基的清除能力分别为40%、70%和79%。采用气相色谱-离子迁移谱技术，在SLF中鉴定出34种独特的挥发性有机化合物，酯类、醇类和酮类是其香气的主要成分。本研究表明，真菌发酵为提高SL的营养价值提供了理论参考。
