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Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus
- Source :
- Journal of Food Science and Technology
- Publication Year :
- 2020
- Publisher :
- Springer Science and Business Media LLC, 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 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.
- Subjects :
- 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
Subjects
Details
- ISSN :
- 09758402 and 00221155
- Volume :
- 58
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science and Technology
- Accession number :
- edsair.doi.dedup.....481bcc78a345ab56573309562f21565a