Publication de 12 numéros par an
ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344
Indexed in
Solid-substrate Fermentation of Wheat Grains by Mycelia of Indigenous Species of the Genus Ganoderma (Higher Basidiomycetes) to Enhance the Antioxidant Activities
RÉSUMÉ
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.
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Tan Wee-Cheat, Kuppusamy Umah Rani, Phan Chia-Wei, Tan Yee-Shin, Raman Jegadeesh, Anuar Azliza Mad, Sabaratnam Vikineswary, Ganoderma neo-japonicum Imazeki revisited: Domestication study and antioxidant properties of its basidiocarps and mycelia, Scientific Reports, 5, 1, 2015. Crossref
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Bhanja Dey Tapati, Chakraborty Subhojit, Jain Kavish Kr., Sharma Abha, Kuhad Ramesh Chander, Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review, Trends in Food Science & Technology, 53, 2016. Crossref
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Gan Ren-You, Li Hua-Bin, Gunaratne Anil, Sui Zhong-Quan, Corke Harold, Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities, Comprehensive Reviews in Food Science and Food Safety, 16, 3, 2017. Crossref
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Pascual Mariano M., Hualde Juan P., Bianchi Virginia A., Moreno Pablo, Castro Juan M., Luquet Carlos M., Wheat grains fermented by fungal mycelia (Pleurotus ostreatus or Lentinus edodes) as alternative feed ingredients for juvenile rainbow trout (Oncorhynchus mykiss), Aquaculture International, 26, 6, 2018. Crossref
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Setti Leonardo, Samaei Seyedeh Parya, Maggiore Irene, Nissen Lorenzo, Gianotti Andrea, Babini Elena, Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct, Food and Bioprocess Technology, 13, 12, 2020. Crossref
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Atlı Burcu, Yamaç Mustafa, Yıldız Zeki, Şőlener Musa, Solid State Fermentation Optimization of Pleurotus Ostreatus for Lovastatin Production, Pharmaceutical Chemistry Journal, 53, 9, 2019. Crossref
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Gryzenhout Marieka, Ghosh Soumya, Tchotet Tchoumi James Michel, Vermeulen Marcele, Kinge Tonjock Rosemary, Ganoderma: Diversity, Ecological Significances, and Potential Applications in Industry and Allied Sectors, in Industrially Important Fungi for Sustainable Development, 2021. Crossref
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Nissen Lorenzo, Casciano Flavia, Babini Elena, Gianotti Andrea, Industrial hemp foods and beverages and product properties, in Industrial Hemp, 2022. Crossref
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Gallo A. L., Soler F., Pellizas C., Vélez M. L., Polysaccharide extracts from mycelia of Ganoderma australe: effect on dendritic cell immunomodulation and antioxidant activity, Journal of Food Measurement and Characterization, 16, 4, 2022. Crossref