RT Journal Article
ID 16b506e7564f89e5
A1 Subramaniam, Sarasvathy
A1 Sabaratnam, Vikineswary
A1 Kuppusamy, Umah Rani
A1 Tan, Yee Shin
T1 Solid-substrate Fermentation of Wheat Grains by Mycelia of Indigenous Species of the Genus Ganoderma (Higher Basidiomycetes) to Enhance the Antioxidant Activities
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2014
FD 2014-06-04
VO 16
IS 3
SP 259
OP 267
K1 medicinal mushrooms
K1 solid-substrate fermentation
K1 wheat
K1 antioxidant activity
K1 species of genus Ganoderma
K1 total phenolic content
AB Species of the genus Ganoderma are a cosmopolitan wood decaying white rot fungi, which has been used by the Asians for therapeutic purposes for centuries. In the present study, solid-substrate fermentation (SSF) of wheat grains (Triticum aestivum L.) was carried out with indigenous Ganoderma australe (KUM60813) and G. neo-japonicum (KUM61076) selected based on ethnomycological knowledge. G. lucidum (VITA GL) (a commercial strain) was also included in the study. Antioxidant activities of the crude ethanol and aqueous extracts of the fermented and unfermented wheat grains were investigated by ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging ability, and lipid peroxidation assay. Among the six mycelia extracts tested, the ethanol extract from wheat fermented with KUM61076 mycelia showed the most potent antioxidant activities, whereas the ethanol extract of wheat grains fermented with KUM60813 mycelia has a good potential in protecting frying oils against oxidation. Total phenolic content (TPC) in the ethanol extracts were higher than that in the aqueous extract. The wheat grains fermented with G. australe (KUM60813) and G. neo-japonicum KUM61076 have greater antioxidant potential compared to the commercially available G. lucidum (VITA GL). The antioxidant activities of the mycelia extracts had a positive correlation with their phenolic contents. Thus phenolic compounds may play a vital role in the antioxidant activities of the selected Ganoderma spp.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,23d62e9b62d52918,16b506e7564f89e5.html