Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei

The aim of this work was to evaluate the effects of solid-state fermentation (SSF) by basidiomycete Agaricus blazei Murrill (ABM) on the nutritional components and antioxidant properties of wheat, rice, oat, corn, millet, broomcorn millet and sorghum. The results showed that the contents of nutritional components in the fermented cereals varied with the fermentation time. After SSF of ABM, the enhancement rates of millet in total phenols, amino acid nitrogen and water-soluble protein content were the highest, which were respectively 4.03, 12.04 and 10.37 times higher than that of the control; the enhancement rates of wheat in total protein and reducing sugar content were the highest, which were 0.32 and 100.77 times higher than that of control. According to 1,1-dipheny1-2-picryldhydrazyl (DPPH) radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fermented cereals, it was shown that the antioxidant properties of the cereals were significantly stronger than that of control after fermented by ABM. The improvement degrees of sorghum in DPPH radical scavenging capacity and superoxide anion radical scavenging ability were the highest, the improvement degrees of wheat in reducing power and ferrous ion chelating ability were the highest. (C) 2015 Elsevier Ltd. All rights reserved.