Preparation of culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented wheat and its antioxidant properties

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题名:	Preparation of culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented wheat and its antioxidant properties
作者:	Huang, S.-J.a, Tsai, S.-Y.b, Lin, S.-Y.c, Liang, C.-H.a, Lian, P.-Y.c, Mau, J.-L.c
贡献者:	Department of Food Science, Tunghai University
关键词:	Antioxidant property;Grifola frondosa;Maitake medicinal mushroom;Medicinal mushrooms;Response surface methodology;Solid-state fermentation;Wheat
日期:	2011
上传时间:	2013-06-11T09:01:33Z (UTC)
摘要:	The optimization of solid-state fermentation conditions for mycelial growth in wheat by culinarymedicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray was studied. The results from the center of the design analysis showed that the recommended optimal conditions for carbon, nitrogen sources, and temperature were 19 mg lactose/g, 2.0 mg malt extract/g, and 30?C, respectively. Under these conditions, the mycelial biomass of 533.1 mg/g was obtained in fermented wheat, comparable to that (545.7 mg/g) obtained using the one-factor-at-a-time method. Based on the results obtained, EC 50 values of ethanolic and hot water extracts from fermented wheat were 1.13-15.27 mg/mL, indicating that fermented wheat was effective in antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, and chelating ability on ferrous ions. Total phenol contents of both extracts were 13.35 and 23.01 mg/g, respectively. Accordingly, the information obtained would be applicable for the cultivation and consumption of G. frondosa-fermented wheat to provide its beneficial health effects. ? 2011 Begell House, Inc.
關聯:	International Journal of Medicinal Mushrooms Volume 13, Issue 1, 2011, Pages 61-71
显示于类别:	[食品科學系所] 期刊論文

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