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International Journal of Medicinal Mushrooms
Импакт фактор: 1.211 5-летний Импакт фактор: 1.394 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
Том 21, 2019 Том 20, 2018 Том 19, 2017 Том 18, 2016 Том 17, 2015 Том 16, 2014 Том 15, 2013 Том 14, 2012 Том 13, 2011 Том 12, 2010 Том 11, 2009 Том 10, 2008 Том 9, 2007 Том 8, 2006 Том 7, 2005 Том 6, 2004 Том 5, 2003 Том 4, 2002 Том 3, 2001 Том 2, 2000 Том 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v17.i1.30
pages 21-32

Antioxidant and Anti-Inflammatory Properties of Solid-State Fermented Products from a Medicinal Mushroom, Taiwanofungus salmoneus (Higher Basidiomycetes) from Taiwan

Shen-Shih Chiang
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
Enkhjargal Ulziijargal
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Rao-Chi Chien
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.
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

Краткое описание

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.


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