title: Preparation of culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented wheat and its antioxidant properties.
abstract: 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 degrees 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.
authors.affiliation: Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua, Taiwan, ROC.
authors.forename: Shih-Jeng
authors.initials: SJ
authors.lastname: Huang
authors.forename: Shu-Yao
authors.initials: SY
authors.lastname: Tsai
authors.forename: Shin-Yi
authors.initials: SY
authors.lastname: Lin
authors.forename: Chih-Hung
authors.initials: CH
authors.lastname: Liang
authors.forename: Pei-Ying
authors.initials: PY
authors.lastname: Lian
authors.forename: Jeng-Leun
authors.initials: JL
authors.lastname: Mau
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D018533:Biomass; D002244:Carbon / Q000378:metabolism; D045424:Complex Mixtures / Q000737:chemistry; D005285:Fermentation; D016166:Free Radical Scavengers / Q000737:chemistry / Q000302:isolation & purification; D048690:Fruiting Bodies, Fungal / Q000737:chemistry / Q000254:growth & development*; D048691:Grifola / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism; D015233:Models, Statistical; D025282:Mycelium / Q000737:chemistry / Q000254:growth & development*; D009172:Mycology / Q000379:methods; D009584:Nitrogen / Q000378:metabolism; D012107:Research Design; D013696:Temperature; D014908:Triticum / Q000382:microbiology*
chemical_list: D000975:Antioxidants; D045424:Complex Mixtures; D016166:Free Radical Scavengers; D002244:Carbon; D007785:Lactose; D009584:Nitrogen