Comprehensive evaluation of Ganoderma lucidum fermented grains: Nutritional, functional, and safety aspects
文献类型： 外文期刊
作者： Yan, Mengqiu 1 ; Jiang, Xingyi 1 ; Liu, Yanfang 1 ; Zhang, Jingsong 1 ; Feng, Jie 1 ;
作者机构： 1.Minist Agr, Key Lab Edible Fungi Resources & Utilizat South, Beijing, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Agr Genet & Breeding Shanghai, Shanghai 201403, Peoples R China
3.East China Univ Sci & Technol, Engn Res Ctr Pharmaceut Proc Chem, Sch Pharm, Shanghai Key Lab New Drug Design,Minist Educ, Shanghai 200237, Peoples R China
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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