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International Journal of Medicinal Mushrooms
インパクトファクター: 1.423 5年インパクトファクター: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 印刷: 1521-9437
ISSN オンライン: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v16.i3.60
pages 259-267

Solid-substrate Fermentation of Wheat Grains by Mycelia of Indigenous Species of the Genus Ganoderma (Higher Basidiomycetes) to Enhance the Antioxidant Activities

Sarasvathy Subramaniam
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia; Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
Vikineswary Sabaratnam
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
Umah Rani Kuppusamy
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia; Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
Yee Shin Tan
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia

要約

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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