Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus
| Autor: | Zuofa Zhang, Yingyue Shen, Qunli Jin, Tingting Song, Weiming Cai, Lijun Fan, Weilin Feng |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
030309 nutrition & dietetics DPPH Functional compositions Flavonoid Sanghuangporus sanghuang 01 natural sciences Solid-state fermentation (SSF) 03 medical and health sciences Rutin chemistry.chemical_compound Antioxidant capacities 010608 biotechnology Food science Sugar Coix chemistry.chemical_classification 0303 health sciences ABTS biology food and beverages biology.organism_classification chemistry Polyphenol Original Article Fermentation Food Science |
| Zdroj: | Journal of Food Science and Technology |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04868-7 |
| Popis: | 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 (F1,41 = 111.1, P F1,41 = 595.7, P F1,41 = 51.4, P F1,41 = 227.3, P ΔT-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. |
| Databáze: | OpenAIRE |
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