Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus

文献类型： 外文期刊

第一作者： Song, Tingting

作者： Song, Tingting;Zhang, Zuofa;Jin, Qunli;Feng, Weilin;Shen, Yingyue;Fan, Lijun;Cai, Weiming

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关键词： Sanghuangporus sanghuang; Solid-state fermentation (SSF); Functional compositions; Antioxidant capacities

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

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收录情况： SCI

摘要： Sanghuangporus sanghuang (SS) is a rare medicinal polypore fungus that grows solely on Morus trees. In this study, seven grains (oats, barley, millet, rice, buckwheat, corn, and coix seed) were used as solid substrates for SS fermentation and characterized in their nutrition, functional composition, and antioxidant activities. After fermentation, the nutrient compositions of crude protein (F-1,F-41 = 111.1, P < 0.01), soluble protein (F-1,F-41 = 595.7, P < 0.01), soluble sugar (F-1,F-41 = 51.4, P < 0.01) and ash (F-1,F-41 = 227.3, P < 0.01) increased significantly. Oats were one of the best grains for SS fermentation, SS-Oat produced 6.23 mg QE/g polyphenols, 21.8 mg rutin/g flavonoids, and 2.3% triterpene. In addition, the antioxidant capacities of the seven grains all increased. Principal component analysis analysis shows that the antioxidant properties of the grains were similar after SS fermentation. The changes of antioxidant activity due to SS fermentation were corrected with corresponding grain and remarked as Delta T-AOC/ABTS(+)/DPPH/DNAp, that was correlated to part of changes in polyphenol, carotenoid, triterpenoids, and flavonoid contents. In summary, oats have the greatest potential for use as a fermentation substrate for health food development.

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