title: Solid-substrate fermentation of wheat grains by mycelia of indigenous species of the genus Ganoderma (higher Basidiomycetes) to enhance the antioxidant activities.
abstract: 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.
authors.affiliation: Mushroom Research Center, University of Malaya, 50603 Kuala Lumpur, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
authors.forename: Sarasvathy
authors.initials: S
authors.lastname: Subramaniam
authors.affiliation: Institute of Biological Science, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia ; Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia.
authors.forename: Vikineswary
authors.initials: V
authors.lastname: Sabaratnam
authors.affiliation: Mushroom Research Centre, Fungal Biotechnology Lab.; Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia.
authors.forename: Umah Rani
authors.initials: UR
authors.lastname: Kuppusamy
authors.affiliation: Mushroom Research Center, University of Malaya, 50603 Kuala Lumpur, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
authors.forename: Yee Shin
authors.initials: YS
authors.lastname: Tan
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D003470:Culture Media / Q000378:metabolism; D005285:Fermentation; D032902:Ganoderma / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D025282:Mycelium / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D014908:Triticum / Q000378:metabolism / Q000382:microbiology*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D003470:Culture Media; D010936:Plant Extracts