Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangp
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ORIGINAL ARTICLE
Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus Tingting Song1 • Zuofa Zhang1 • Qunli Jin1 • Weilin Feng1 • Yingyue Shen1 Lijun Fan1 • Weiming Cai1
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Revised: 3 September 2020 / Accepted: 16 October 2020 Ó The Author(s) 2020
Abstract 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 \ 0.01), soluble protein (F1,41 = 595.7, P \ 0.01), soluble sugar (F1,41 = 51.4, P \ 0.01) and ash (F1,41 = 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 DT-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. Keywords Sanghuangporus sanghuang Solid-state fermentation (SSF) Functional compositions Antioxidant capacities
& Weiming Cai [email protected] 1
Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang, People’s Republic of China
Introduction Edible mushrooms are rich in nutrients and have therapeutic value. There is one of the most popular medicinal polypore groups mushroom named ‘sanghuang’ in China herbal markets. Taxonomically, the ‘sanghuang’ groups belongs to phylum Basidiomycetes, class Hymenomycetes, order Polyporales, family Polyporaceae, and genus Sanghuangporus (Zhou et al. 2016). Sanghuangporus sanghuang (SS) is one of most important species in the ‘sanghuang’ group, which only grow in Morus. It is rare in Asia and famous for its medicinal properties (Wu et al. 2012). As a macrofungus, SS contains various bioactive compounds, including polyphenols, triterpenoids, and steroids, which have a wide range of biological activities. They can have anti-inflammatory and anti-angiogenetic effects, repair cell damage, enhance immune function, and inhibit tumor growth and metastasis in vitro and in vivo (Zhu et al. 2007; Silva et al. 2008; Ohno et al. 2007). Furthermore, these secondary metabolites have the ability to scavenge free radicals and are recognized as excellent antioxidants (Ejelonu et al. 2013). Free radicals are one of the most important factors in the pathogenesis of various d
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