RT Journal Article ID 799f74441a153141 A1 Huang, Shih-Jeng A1 Tsai, Shu-Yao A1 Lin, Shin-Yi A1 Liang, Chih-Hung A1 Lian, Pei-Ying A1 Mau, Jeng-Leun T1 Preparation of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented Wheat and its Antioxidant Properties JF International Journal of Medicinal Mushrooms JO IJM YR 2011 FD 2011-03-22 VO 13 IS 1 SP 61 OP 71 K1 medicinal mushrooms K1 maitake medicinal mushroom K1 Grifola frondosa K1 wheat K1 solid-state fermentation K1 response surface methodology K1 antioxidant property AB The optimization of solid-state fermentation conditions for mycelial growth in wheat by culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray was studied. The results from the center of the design analysis showed that the recommended optimal conditions for carbon, nitrogen sources, and temperature were 19 mg lactose/g, 2.0 mg malt extract/g, and 30°C, respectively. Under these conditions, the mycelial biomass of 533.1 mg/g was obtained in fermented wheat, comparable to that (545.7 mg/g) obtained using the one-factor-at-a-time method. Based on the results obtained, EC50 values of ethanolic and hot water extracts from fermented wheat were 1.13−15.27 mg/mL, indicating that fermented wheat was effective in antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, and chelating ability on ferrous ions. Total phenol contents of both extracts were 13.35 and 23.01 mg/g, respectively. Accordingly, the information obtained would be applicable for the cultivation and consumption of G. frondosa-fermented wheat to provide its beneficial health effects. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,77c52f4810e4b47b,799f74441a153141.html