影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38
ISSN 打印: 1521-9437
卷:卷 22, 2020 卷 21, 2019 卷 20, 2018 卷 19, 2017 卷 18, 2016 卷 17, 2015 卷 16, 2014 卷 15, 2013 卷 14, 2012 卷 13, 2011 卷 12, 2010 卷 11, 2009 卷 10, 2008 卷 9, 2007 卷 8, 2006 卷 7, 2005 卷 6, 2004 卷 5, 2003 卷 4, 2002 卷 3, 2001 卷 2, 2000 卷 1, 1999
Antioxidant and Anti-Inflammatory Properties of Solid-State Fermented Products from a Medicinal Mushroom, Taiwanofungus salmoneus (Higher Basidiomycetes) from Taiwan
Department of Food Science and Biotechnology, National Chung Hsing University; National Chung Hsing University/University of California, Davis, Plant and Food Biotechnology Program, Biotechnology Center, Taiwan
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, Taiwan, R.O.C.
Department of Food Science and Biotechnology, National Chung Hsing University, No. 145 Hsing-Da Road, Taichung 40227, Taiwan
Cooked grains of buckwheat (TSFB), oats (TSFO), embryo rice (TSFR), or wheat (TSFW) were inoculated with the medicinal fungus Taiwanofungus salmoneus (=Antrodia salmonea), and the metabolites formed were evaluated for antioxidant activity using the conjugated diene method, reducing power, scavenging ability, and chelating ability. Overall, the effectiveness was generally in the descending order of TSFB ≥ TSFO > TSFR ≥ TSFW. The correlation between effective concentration (EC50) of antioxidant property and antioxidant component content measured was established. However, flavonoid contents correlated well with antioxidant properties assayed (r = 0.707−0.933). Fermented products contained substantial amounts of adenosine (34.7−73.8 µg/g), ergosterol (1070−1212 µg/g), ergothioneine (81.0−119.8 µg/g), γ-aminobutyric acid (100.9−170.2 µg/g), and lovastatin (3.06−5.60 µg/g). In addition, with the addition of the extracts from fermented products, lipopolysaccharide-induced nitric oxide, tumor necrosis factor-α, interleukin-1β, and interleukin-6 production in RAW 264.7 murine macrophage cells could be effectively suppressed. Accordingly, four types of T. salmoneus fermented products could be beneficially used as food-flavoring materials and food ingredients or as nutritional supplements.
键词: medicinal mushrooms, Taiwanofungus salmoneus, mycelium, solid-state fermentation, antioxidant property, anti-inflammation
|Begell Digital Portal||Begell 数字图书馆||电子图书||期刊||参考文献及会议录||研究收集|