期刊
FEMS MICROBIOLOGY LETTERS
卷 368, 期 1, 页码 -出版社
OXFORD UNIV PRESS
DOI: 10.1093/femsle/fnaa213
关键词
Agaricus spp; antioxidant properties; solid-state fermentation; phenolic compounds; wheat
类别
资金
- Scientific and Technological Innovation Project of University in Shanxi Province [2019L0788]
Solid-state fermentation of whole grain wheat with Agaricus brasiliensis and Agaricus bisporus led to a significant increase in polyphenol content and notable changes in phenolic compound composition. Fermented wheat exhibited stronger antioxidant properties compared to the control, as evidenced by enhanced DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability, and inhibition of lipid peroxidation.
Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached, respectively (3.16 +/- 0.21) and (3.93 +/- 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and beta-N-(gamma-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P < 0.05).
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