Comprehensive evaluation of Ganoderma lucidum fermented grains: Nutritional, functional, and safety aspects

文献类型： 外文期刊

第一作者： Yan, Mengqiu

作者： Yan, Mengqiu;Jiang, Xingyi;Liu, Yanfang;Zhang, Jingsong;Feng, Jie;Yan, Mengqiu;Jiang, Xingyi;Liu, Yanfang;Zhang, Jingsong;Feng, Jie;Jiang, Xingyi

作者机构：

关键词： Ganoderma lucidum; Grains; Solid-state fermentation; Nutritional value; Functional efficacy; Safety

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 65 卷

页码：

收录情况： SCI

摘要： Solid-state fermentation (SSF) presents an innovative approach compared to liquid fermentation for extracting natural metabolites from Ganoderma lucidum, eliminating the need for labor-intensive mycelium separation. This study explores wheat, rice, and wheat flour as substrates for SSF of G. lucidum, evaluating nutritional components, functional efficacy, and safety. Results demonstrate significant enhancements in protein, polysaccharides, triterpenoids, and vitamins B, C contents across different grains. Fermented wheat flour exhibited the highest improvements, including a 105.23% increase in protein, 136.3% in polysaccharides, and substantial boosts in triterpenes (74.31%), vitamin C (1110.04%). Fermented rice showed a 517.9% rise in vitamin B content. Additionally, SSF enriched grains with heightened antioxidant and anti-inflammatory properties, while heavy metal ion levels were reduced by 10.65%-21.11%. Overall, SSF with G. lucidum shows promise in enhancing grain nutrition and functionality, potentially advancing functional food development and promoting better human health. The study underscores SSF's role in sustainable food production aligned with health optimization principles.

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